Greece recipes
Recipes from Greece: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Dakos: Cretan Rusk Salad with Grated Tomato and Feta
How to make dakos, the rusk salad of Crete, Greece. Covers how far to soften the paximadi, coarsely grated ripe tomatoes, substitutes for feta and mizithra, olive oil, oregano, storage, why it goes wrong, adjusting the salt, and what to buy and how to fit it into a menu, all for a home kitchen.
Fakes Soupa Recipe: Greek Lentil Soup Finished with Vinegar
A Greek home-style lentil soup made with brown lentils and olive oil. Learn the heat that keeps the lentils whole yet tender, when to add tomato and vinegar, and how to rescue a pot that has cooked down too far.
Revithada: Sifnos Chickpeas Slow-Baked in the Oven
Revithada is eaten on Sunday mornings on the Greek island of Sifnos. A home recipe for chickpeas and onions slow-cooked in the oven, covering how to soak dried chickpeas, the water level at 150°C, how to use lemon, and a canned-chickpea shortcut. Also the clay-pot and wood-oven tradition, how Paros differs, and storage and fixes.
Saganaki: Greek Pan-Fried Cheese with Lemon
How to make saganaki, the Greek skillet cheese, in an ordinary frying pan: choosing a firm cheese, the cold-water-and-flour coating, finishing with lemon, using oregano, fixing mistakes, storage, and serving it with bread and a green salad.
Skordalia: Greek Garlic Dip with Potato and Almonds
Skordalia is a Greek dip built on garlic and olive oil. This version, with potato and almonds, serves 4 and covers the ingredients and steps, the fried-fish table on a feast day, how it differs from the bread-based kind, adjusting the sourness, mashing without making it gluey, and storage cautions.
Fasolada: Greece's White Bean Soup
A full recipe for fasolada, Greece's national dish: a humble white bean soup made with olive oil, tomato and vegetables, eaten through the Orthodox fasting seasons. Includes variations, the background of ladera cooking, FAQ and nutrition.
Greek Salad (Horiatiki): Greece's Summer Village Salad
How to make Greek salad (horiatiki): how to cut and stack tomato, cucumber, red onion, feta and olives without breaking them down, choosing oregano and olive oil, substitutes, storage, and the habit of mopping up the juices at the bottom of the plate with bread, brought close to a Greek table.
Moussaka: Authentic Greek Eggplant Casserole with Cinnamon Meat and Béchamel
A complete moussaka recipe using ordinary supermarket ingredients: preparing the eggplant, the spices for the meat sauce, the ratio for béchamel, and how to build the layers, with the history of the dish and its variations.
Souvlaki: Greek Street-Food Pork Skewers with Lemon and Oregano
How to make Greek street-style souvlaki: pork shoulder in a lemon-oregano marinade, threading the skewers, cooking on a grill pan, broiler or skillet, wrapping Athens-style in pita with tzatziki, plus storage and fixes for common mistakes.