Index of Recipes

Starters (Mezedes)

Artichokes with Egg-Lemon Sauce (Aginares me Avgolemono)
Cheese Pastries (Tiropites)
Feta Spread (Htipiti)
Fried Cheese (Saganaki)
Fried Green Peppers (Piperies Tiganites)
Fried Squid (Kalamarakia)
Garlic Spread (Skordalia)
Grilled Octopus (Oktapodi sta Karvuna)
Grilled Peppers (Piperies Psites)
Mashed Peas (Fava)
Mint-Flavored Meatballs (Keftedakia)
Olives (Elies)
Parsley Spread (Maidanosalata)
Quick Appetizers (Mezedes)
Sardine Spread (Sardelosalata)
Skewered Shrimp (Garides Souvlakia)
Stuffed Grape Leaves (Dolmades)
Tomato Fritters (Domatokeftedes)
Yogurt Dip (Yaourti Meze)

Salads

Caviar Spread (Taramosalata)
Country Salad (Horiatiki)
Cucumber with Feta and Mint (Anguri me Feta ke Diosmo)
Eggplant Spread (Melitzanosalata)
Raw Artichoke Salad (Aginares Salata)

Soups

Bean Soup (Fassoulatha)
Chickpea Soup (Soupa Revethia)
Cold Cucumber Soup (Agouraki me Saltsa Yiaourtiou)
Egg Lemon Soup (Avgolemono Soupa)
Leek Soup (Prassosoupa)
Lentil Soup (Soupa Fakez)

Side Dishes

Carrots and Honey (Karoto meh Meli)
Cauliflower Stifado (Kounoupithi Stifado)
Crustless Zucchini Tart (Mamaliga)
Eggplant Byzantine (Melitzanes Vizantiou)
Greek-Style Vegetables (Salataki Ladolemono)
Okra in Tomato Sauce (Bamies Latheres)
Potato and Olive Stew (Patates Yahni)
Rice Pilaf with Glazed Tomatoes (Pilafi)
Spinach Rice (Spanakorizo)

Main Dishes

Beef Stew (Stifado)
Lamb and Potatoes Lemonato (Arni Lemonato me Patates)
Lamb Souvlaki (Arni Souvlaki)
Moussaka
Pastitsio
Pork and Celery Avgolemono (Hirino me Selino)
Roasted Lemon Chicken (Psiti Kota meh Lemoni)
Shrimp with Feta Cheese (Garides Saganaki)
Spinach and Cheese Pie (Spanakopita)
Thessalonian Fish (Plaki Thessaloniki)

Desserts

Almond Macaroons (Amigthalota)
Apricot Pie
Easter Bread (Lambropsomo)
Rice Pudding (Rizogalo)
Walnut Baklava (Baklavas)
Walnut Cake (Karidopita)
Walnut Pudding (Halvas me Karythia)
Yogurt Cake (Yaourti Glykisma)

Starters (Mezedes)

This sauce is good on almost anything - try it on fish, chicken, lamb, pork, and other vegetables.

Artichokes with Egg-Lemon Sauce (Aginares me Avgolemono)

For the artichokes:
4-6 globe artichokes
Juice of 1 lemon

For the sauce:
1 1/2 cups (375 ml) chicken or vegetable stock
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 eggs
Juice of 1 lemon
Salt and freshly ground pepper to taste

Cut off the artichoke stems close to the base. Cut about 1 inch (3 cm) off the top and trim the remaining leaf ends with scissors. Place in a large pot and cover with salted water, add the lemon juice, and bring to a boil. Reduce the heat and simmer covered for 45 to 60 minutes, until the bottom leaves come away easily. Remove the artichokes from the water and drain upside down. Transfer to serving plates and keep warm. Meanwhile, bring the stock to a boil in a small pot over high heat. Stir in the cornstarch mixture and stir until thickened. Let boil for 1 minute. Beat the eggs until they are light and fluffy. Add the lemon juice gradually, beating constantly. Add the boiling stock gradually, beating constantly. Transfer the sauce to the pan and heat for 1 to 2 minutes, beating constantly - do not boil. Season with salt and pepper and spoon over the artichokes. Serves 4 to 6.

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These crispy little pies are served in just about every home, restaurant, and taverna in Greece. If using frozen phyllo dough, thaw it in the refrigerator overnight.

Cheese Pastries (Tiropites)

8 oz (225 g) ricotta or cottage cheese
8 oz (225 g) feta cheese, crumbled
3 eggs, lightly beaten
3 Tbs (45 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
3/4 lb (340 g) phyllo dough (about 20 sheets)
1/2 lb (225 g) butter, melted

Mix together the cheeses, eggs, parsley, salt, and pepper. Cut the phyllo sheets crosswise into 3 rectangles. Place a rectangle on a work surface and gently brush with melted butter. Place about 1 teaspoon (5 ml) of the cheese mixture on one corner. Fold the rectangles in half lengthwise to cover the cheese mixture. Fold the corner with the cheese mixture diagonally to make a point, and continue folding and rolling the triangle until the entire piece of dough is wrapped around the filling. Repeat with the remaining dough and filling. (The tiropites may be frozen at this point and baked directly from the freezer.) Place on a lightly greased baking sheet and brush with melted butter. Bake in a preheated 425F (220C) oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature. Makes about 60.

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This tangy dip is popular in the Macedonian region of northern Greece, and similar dishes exist in nearby Turkey and throughout the region. Serve it with thick slices of toasted country-style bread or with pita rounds.

Feta Spread (Htipiti)

1/2 cup (125 ml) extra-virgin olive oil
1/2 tsp (2 ml) red pepper flakes, or to taste
1-2 cloves garlic, finely chopped
2 cups (500 ml) crumbled feta cheese
1-2 grilled red peppers or 1/2 cup (125 ml) canned pimientos
Salt and freshly ground pepper to taste

Heat the oil in a small skillet over moderate heat and saute the pepper flakes and garlic for 1 minute. Remove from the heat and let cool for about 5 minutes. Combine with the remaining ingredients in an electric blender or food process and puree to a smooth paste. Serve chilled or at room temperature. Will keep refrigerated for up to 1 week. Makes about 3 cups (750 ml).

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The Swiss have their fondue, the Mexicans have queso fundido, and the Greeks have saganaki. A visit to a Greek restaurant anywhere in the world is likely to feature waiters setting this dish ablaze and parading it through the room, accompanied by an appreciative OPA! from the guests.

Fried Cheese (Saganaki)

4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kasseri cheese* sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy
Juice of 1/2 lemon

*Available in finer supermarkets and Middle Eastern specialty shops. Parmesan or Romano cheese may be substituted.
Heat the butter in a large heavy skillet over moderate heat. Beat the egg and flour together and dip the slices of cheese slices in the mixture. Fry until well browned on both sides. Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread. Serves 6 to 8.

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Small, light-green peppers are a common appetizer in Macedonia. They can be prepared in advance and served cold, but they taste best when still warm from the oil.

Fried Green Peppers (Piperies Tiganites)

Olive oil for frying
8-12 small green Italian frying peppers, or similar mild green pepper
3-4 Tbs (46-60 ml) red wine vinegar
Salt and freshly ground pepper to taste

Heat about 1/4 inch (5 mm) oil in a heavy skillet over moderate heat and fry the peppers, turning occasionally, until soft, 4 to 5 minutes. Drain on paper towels and transfer to a serving plate. Sprinkle with vinegar, salt, and pepper and serve immediately or refrigerate and serve cold. Serves 4 to 6.

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You can call it calamari if you're in Italy, calamares if your waiter speaks Spanish, or kalamarakia if you're dining on Crete. By any other name, it's still squid, and it's one of my favorites.

Fried Squid (Kalamarakia)

Vegetable oil for deep frying
4 lbs (1.8 Kg) small squid, cleaned and cut into 1/2-inch (1 cm) rings
Salt and freshly ground pepper to taste
1 cup (250 ml) all-purpose flour
Lemons wedges for garnish

In a heavy 10- to 12-inch (25 to 30 cm) skillet, heat 1 to 2 inches (2 to 5 cm) of oil until hot but not smoking, or until it reaches a temperature of 375F (190C) on a deep-frying thermometer. Wash the squid under cold running water and pat them completely dry with paper towels. Sprinkle the squid liberally with salt and pepper. Pour the flour into a shallow bowl (a pie plate is perfect) and drop the squid into the flour a small handful at a time. Toss to coat thoroughly and shake the squid in a small sieve held over the flour to remove the excess. Drop the squid into the hot oil carefully and fry for about 2 minutes, until they turn a light golden brown - do not over cook. As each batch is done, transfer with a slotted spoon to a baking sheet covered with two or three layers of paper towels and keep warm in a preheated 200F (90C) oven while you fry the remaining batches. Mound the squid on a heated platter and garnish with the lemon wedges. Serves 6 to 8 as an appetizer, 4 to 6 as a main dish.

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This ancient dish is not only used as a dip and spread, but is often used as a sauce for meats as well. Traditionally made with exactly seven cloves of garlic, you may use fewer (or more) to suit your taste.

Garlic Spread (Skordalia)

6 slices whole wheat or white bread, crusts removed
1/2 cup (125 ml) mashed potatoes
7 cloves garlic, peeled
1/2 cup (125 ml) chopped walnuts or almonds
1 cup (250 ml) extra virgin olive oil
1/2 cup (125 ml) lemon juice (or to taste)
Salt and freshly ground pepper to taste

Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic, and nuts in an electric food processor and process until it becomes a smooth paste. With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with pita bread and/or raw vegetables for dipping. Makes about 3 cups (750 ml).
Variations: To use as a sauce for seafood, meats, or vegetables, add 1 cup (250 ml) of drained yogurt. White wine vinegar may be substituted for all or part of the lemon juice. Add 1/2 cup (125 ml) ground almonds or hazelnuts.

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This ubiquitous meze is found in every taverna in the land and is especially popular in the islands and coastal areas.

Grilled Octopus (Oktapodi sta Karvuna)

1/4 cup (60 ml) olive oil
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) dried oregano
1 medium octopus, about 1 1/2 lbs (675 g), washed and dried
Salt and freshly ground pepper to taste
1 tomato, seeded and diced for garnish (optional)

Mix the olive oil, lemon juice, and oregano and brush the mixture on the octopus. Grill over hot coals or under a preheated broiler until the octopus can be pierced with a for, about 15 minutes per side. Cut into small pieces, season with salt and pepper, and add the optional tomato if desired. Place on a serving platter and drizzle with the remaining oil mixture. Serves 4 to 6.

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Grilled peppers have become a staple of the Greek kitchen since their introduction from the New World. They can be used in the preparation of many other dishes, or they can stand alone as a first course or side dish.

Grilled Peppers (Piperies Psites)

2 lbs (900 g) red and/or green bell peppers (capsicums)
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar, or to taste
1-3 cloves garlic, finely chopped
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste

Grill the peppers over hot coals or under a broiler, turning occasionally, until charred and blistered on all sides. Transfer to a covered bowl or paper bag and let rest for 10 minutes. Peel the peppers (the skins should slide off easily), remove and discard the cores and seeds, and slice each pepper lengthwise into 3 or 4 strips. Whisk together the remaining ingredients and pour over the peppers while they are still warm. Serve chilled or at room temperature. Serves 4 to 6.
Variations: Lemon juice may be substituted for all or part of the vinegar. Red pepper flakes or chopped fresh or dried oregano or thyme may be added.

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Dishes similar to this are made throughout the Middle East, usually using fava beans (broad beans), but in Greece it is traditionally made from yellow split peas. Although simple to prepare, it requires some attention because the beans will scorch quickly on the bottom of the pot if not stirred frequently. If you aren't attentive you will discover why the Greeks say of any poorly cooked dish, "It tastes as bad as burned fava."

Mashed Peas (Fava)

1 lb (450 g) yellow split peas
2 Tbs (30 ml) salt
1 Tbs (15 ml) dried oregano, crushed
3-4 scallions (spring onions), green and white parts, finely chopped
1 cup (250 ml) chopped fresh arugula, dill, or parsley
3/4 cup (180 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
Juice of 1 lemon
3 Tbs (45 ml) capers (optional)
Salt and freshly ground pepper to taste

Combine the split peas, salt, and oregano in a pot and add enough water to cover. Bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer covered, stirring frequently and adding more water if necessary, until all the water has been absorbed and the peas form a smooth paste, 30 to 45 minutes. Remove from the heat and cool to room temperature. Meanwhile, combine the remaining ingredients in a bowl and stir to combine. The fava will thicken and can be cut into shapes for serving, or simply spooned onto a serving platter or individual plates. Spoon the sauce over the fava and serve with pita breads. Serves 6 to 8 as an appetizer, 4 to 6 as a side dish.

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Meatballs are found wherever people eat meat. They may be fried, baked, steamed, boiled, or skewered and grilled, and are prized everywhere for their versatility. This is a favorite version from the island of Corfu.

Mint-Flavored Meatballs (Keftedakia)

2 thick slices bread, trimmed of crust and torn into small pieces
1/4 cup (60 ml) ouzo (or substitute another anise-flavored liqueur)
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) finely chopped onion
1 lb (450 g) lean ground beef
1 egg
1 Tbs (15 ml) finely chopped fresh mint leaves, or 1 tsp (5 ml) dried mint
1 clove garlic, finely chopped
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 cup (250 ml) all-purpose flour

Soak the bread in the ouzo for 10 minutes. Heat 3 tablespoons (45 ml) of the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until tender but not brown. Remove the onions with a slotted spoon, placing them in a large mixing bowl. Squeeze the bread dry (discard the ouzo) and add the bread to the onions. Add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands. Beat with a wooden spoon until the mixture is smooth and fluffy. Shape the mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll them in the flour to coat evenly. Place on a cookie sheet and refrigerate for at least one hour. Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time. As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter. Keep them warm in a 200F (100C) oven while you finish cooking the rest. Serves 4 to 6 as an appetizer or first course (about 30 meatballs).

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No Greek table is complete without a dish of olives, and no assortment of mezedes would be complete without one or two varieties. They are usually served straight from the barrel of brine they were cured in, but they are often dressed as described here.

Olives (Elies)

Green olives may be marinated with ladolemono, the Greek vinaigrette consisting of two parts of the best olive oil and one part fresh lemon juice. Dried oregano, mustard, red pepper flakes, fresh parsley or dill, or chopped scallions (spring onions) or capers may also be added. Black olives are often tossed with finely chopped garlic and fresh oregano, and the wrinkled black throumbes olives often sold as "oil-cured" benefit from a dressing of olive oil and dried rosemary, oregano, and thyme. Olives become perishable when they're removed from their brine, so store marinated olives in the refrigerator for up to 1 week.


The Greeks have a variety of salates that can be used either as spreads or dips and are often served as an appetizer. This one combines the bright flavor and green color of fresh parsley for a delicious and unusual dip.

Parsley Spread (Maidanosalata)

1 thick slice (1 inch, 3 cm) rustic white or whole
wheat bread, crusts removed and soaked in water
1 medium onion, coarsely chopped
2-4 cloves garlic, chopped
1 lb (450 g) fresh parsley, stems trimmed
1/3 cup (80 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)
Black olives for garnish

Squeeze and discard the excess water from the bread and combine the bread with the remaining ingredients except the olives in an electric blender or food processor. Process until a smooth paste is formed. Taste and adjust the seasoning to your liking with additional salt, pepper, lemon juice, or vinegar. Spoon into a serving bowl and arrange the olives on top. Serve with pita bread, raw vegetables, or crackers. Makes about 2 cups (500 ml).

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It's not uncommon, even in the most popular tavernas, to be served several canned or processed tidbits along with the specialties of the house. Indeed, there is a flourishing industry in Greece dedicated to providing a variety of preserved seafood, vegetable, and meat products designed to be eaten as mezedes directly from the can or jar. Whenever possible, buy products imported from Greece for the most authentic flavors. Not all of these quick appetizers are pre-packaged, so go ahead and combine fresh and processed ingredients to make your own eclectic assortment.

Quick Appetizers (Mezedes)

Anchovies (Hamsi)

Drain the oil and arrange on a dish. Garnish with lemon wedges. Serve with bread or crackers.

Feta Cheese (Feta)

Buy feta stored in brine if possible. Drain the brine and cut the cheese into small cubes. Drizzle with olive oil and crushed dried oregano. Serve with bread or crackers.

Marinated Baby Octopus (Oktopodi tis Tenekedes)

Add a little chopped garlic and fresh rosemary to the marinate in the can. Serve on a plate with forks, or place on top of toast rounds to make canapés.

Marinated Eggs (Avga Ladolemono)

Cut peeled hard-cooked eggs into quarters and drizzle with olive oil and lemon juice. Season with salt and pepper to taste and allow to marinate at room temperature for 10 minutes before serving.

Skewered Fish (Psaria Souvlakia)

Cut any firm, boneless fish into bite-size pieces and thread onto skewers or rosemary branches. Sprinkle with olive oil, lemon juice, salt, and pepper and grill over hot coals or under a preheated broiler until opaque and firm.

Skewered Shrimp (Garides Souvlakia)

Thread fresh peeled shrimp onto skewers or rosemary branches. Sprinkle with olive oil, lemon juice, salt, and pepper and grill over hot coals or under a preheated broiler until opaque and firm.

Smoked Oysters (Streidia)

Drain the oil and sprinkle with lemon juice. Serve with bread or crackers.

Sardines (Sardelles)

Drain the oil and sprinkle with lemon juice. Serve with bread or crackers.

Smoked Snails (Saligaria meh Ladi)

Drain the oil from canned smoked snails and sprinkle with lemon juice. (Canned smoked oysters may be substituted.) Serve with bread or crackers.

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As with taramosalata and maidanosalata, this spread can also be used to top boiled vegetables.

Sardine Spread (Sardelosalata)

1/2 cup (125 ml) salted sardines or anchovies, rinsed and chopped
3 scallions (spring onions), green and white parts, chopped
1 Tbs (15 ml) red wine vinegar
1-2 medium potatoes, boiled and peeled
3/4 cup (180 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley for garnish

Puree the herring, scallions, and vinegar in an electric food processor. Mash the potato in a mixing bowl and stir in the herring mixture. Stir in the olive oil and lemon juice to form a coarse paste. Season with salt and pepper (carefully, the herring might be quite salty) and refrigerate for 2 hours or overnight. Garnish with chopped fresh herbs and serve with pita bread for dipping. Serves 4 to 6.
Variations: Substitute chopped smoked herring or kippers for the sardines to make smoked herring spread (rengosalata).

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The Greek dinner, which usually doesn't start until 11 PM, doesn't traditionally include appetizers of first courses. Rather, a wide variety of dishes known and mezedes, which can be eaten at any time of day, are often served with drinks before dinner. This simple shrimp dish might be found in any restaurant or taverna in Greece:

Skewered Shrimp (Garides Souvlakia)

1 lb (450 g) shrimp, peeled
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) grated Parmesan cheese

Thread the shrimp on wooden skewers, putting 3 to 4 on each skewer. Sprinkle with the lemon juice, olive oil, and the cheese. Cook under a preheated broiler until firm and opaque, about 2 minutes per side. Serves 4 to 6.

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Many Greek women gather fresh grape leaves from the vineyards and store them in the freezer without any other means of preservation. Unfortunately, the grape leaves available to the rest of us usually come packed in brine and have lost most of their distinctive flavor. This traditional meze may be served with a variety of sauces - egg-lemon sauce (see index) is a favorite - and are often served as a main dish.

Stuffed Grape Leaves (Dolmades)

4 Tbs (60 ml) olive oil
1 medium onion, finely chopped
1 - 2 cloves garlic, finely chopped
1/3 cup (80 ml) uncooked rice
3/4 cup (180 ml) water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) pine nuts (pignoli), toasted
2 Tbs (30 ml) dried currants or raisins
40 preserved grape leaves*
Lemon wedges for garnish

* Available in jars or cans in finer supermarkets and Middle Eastern specialty shops.
Heat half the oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the rice and stir for 2 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat and simmer tightly covered for 15 minutes, until the rice is tender. Add the pine nuts and currants. Bring a large pot of water to a boil and add the grape leaves. Remove from the heat immediately and allow to sit for 1 minute.

Drain the grape leaves and rinse in cold water. Separate the leaves and pat dry with paper towels. Layer the bottom of a heavy baking dish with 10 of the grape leaves. Place about 1 tablespoon (15 ml) of the rice mixture on each of the remaining 30 grape leaves and roll up burrito fashion, folding the sides of the leaves over the filling as you roll to make compact tight bundles. Place the rolled leaves seam side down in the baking dish and drizzle with the remaining olive oil. Add a few tablespoons of water and bring to a boil over high heat. Reduce the heat and simmer tightly covered for 45 minutes. Serve warm, chilled, or at room temperature, garnished with lemon wedges. Serves 6 to 8.

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Fritters of many kinds are found all over Greece, and tomato fritters are especially popular in the Aegean islands because of the rich flavor of the tomatoes that grow in the dry, hot climate. Domatokeftedes can be served as an appetizer or as a side dish, and many people enjoy them cold, even long after their crispness has faded.

Tomato Fritters (Domatokeftedes)

Olive oil for frying
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
3 cups (750 ml) peeled, seeded and chopped fresh tomatoes (4 to 6 tomatoes)
1 cup (250 ml) finely chopped fresh parsley
1/2 cup (125 ml) chopped scallions (spring onions), green and white parts
1/2 cup (125 ml) finely chopped fresh mint leaves
1 Tbs (15 ml) dried oregano
About 1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) baking powder
Salt and freshly ground pepper to taste

Heat a little oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 3 minutes. Combine with the remaining ingredients in a mixing bowl and stir to form a thick batter, adding a little more flour if necessary. Heat about 1/2 inch (1.5 cm) oil in a skillet over moderate heat and fry the batter by tablespoonfuls until golden brown on both sides, 3 to 5 minutes. Drain on paper towels and serve hot. Serves 6 to 8.

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Yogurt makes an appearance at almost every Greek meal, usually as a supporting actor in meat and vegetable dishes. Here is gets the star treatment in a dip that can also be used as a sauce for seafood, chicken, and vegetables.

Yogurt Dip (Yaourti Meze)

2 cups (500 ml) yogurt
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) chopped fresh dill (optional)
Salt and freshly ground pepper to taste

Combine all the ingredients, stirring to mix thoroughly. Serve with pita bread, raw vegetables, or crackers. Makes about 2 cups (500 ml).

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Salads

Don't be thrown by the word caviar in the name of this dish. The fish roe in question is sold refrigerated in glass jars in many supermarkets and Middle Eastern specialty shops at a very reasonable price. After all, this is everyday fare in the Aegean.

Caviar Spread (Taramosalata)

4 oz (100 g) tarama (carp roe)
1 small onion, finely grated
1 egg yolk
4 slices white bread (stale)
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) extra-virgin olive oil

Note: This recipe calls for an uncooked egg yolk. If salmonella contamination is a concern to you, use pasteurized eggs or 2 Tbs (30 ml) egg substitute.
Combine the tarama, onion, and egg yolk in the jar of an electric blender and process at low speed until smooth. Remove and discard the crust from the bread and soak the bread in water for 5 minutes. Squeeze as much of the water out of the bread as you can. Break it into small pieces and add it to the roe mixture. Process until well blended. Add the lemon juice and olive oil alternately in thin streams while the blender is running at medium speed. Process at high speed, scraping down the sides of the jar as necessary, until well combined. Serve with pita bread or raw vegetables. Makes about 1 1/2 cups (375 ml).

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The thing we know as Greek salad in the United States is called horiatiki in Greek, which translates as "country" or "village" salad. They are served in, literally, every taverna in the country, and often contain no more than tomatoes, onions, feta, and a generous drizzle of fresh green olive oil from a cruet on the table. Other variations include cucumbers, olives, bell peppers, hard-cooked eggs, capers, sardines, and several other options, but I prefer the simpler versions. Keep in mind that this salad will be no better than its ingredients, so be sure to use the freshest home-grown tomatoes and best Greek olive oil available if you want an authentic taste of the Aegean.

Country Salad (Horiatiki)

2-3 ripe tomatoes, cut into wedges
1 large cucumber, partially peeled and thinly sliced
1/2 medium onion, thinly sliced
1 cup (250 ml) crumbled feta cheese
Kalamata or oil-cured black olives to taste
1 tsp (5 ml) chopped fresh oregano leaves
(do not substitute dried oregano), optional
Salt and freshly ground pepper to taste
Extra-virgin olive oil (preferably from Greece) to taste

Arrange the vegetables on a platter or individual serving plates and sprinkle with the feta. Add the olives and oregano, season with salt and pepper, and drizzle liberally with olive oil. Serve at room temperature. Serves 4 to 6.

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Every Greek housewife keeps the few simple ingredients for this salad on hand at all times, so it's no surprise that it appears on many tables. Serve it as a salad or as a side dish for grilled or roasted meats.

Cucumber with Feta and Mint (Anguri me Feta ke Diosmo)

1 large cucumber, partially peeled and thinly sliced
1 cup (250 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Arrange the cucumber slices on a serving platter or individual salad plates and sprinkle with the feta and mint. Whisk together the oil, lemon juice, salt, and pepper and pour over the salad. Serves 4 to 6.

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This dish is known throughout the Mediterranean where it goes by several names, including "poor man's caviar" and "Provençal caviar." For best results, make it a day ahead and let the flavors mature in the refrigerator overnight.

Eggplant Spread (Melitzanosalata)

2 medium eggplants, about 1 lb (450 g) each
4 Tbs (60 ml) lemon juice
1/2 cup (125 ml) chopped fresh parsley
4 garlic cloves, crushed through a press or chopped very fine
Crushed red pepper flakes to taste
Salt and freshly ground pepper to taste

Wrap the eggplants in aluminum foil and bake in a 400F (200C) oven for one hour, until very soft. Unwrap carefully and allow the eggplants to cool before handling. Scrape the softened eggplant out of the skins and place in a food processor or blender. Add the remaining ingredients and puree until smooth. Transfer to a serving bowl and chill in the refrigerator for at least 2 hours. Taste and adjust the seasoning if necessary. Serve cold as a dip with crackers or crudités, or as a spread on melba toast or thinly sliced bread. Serves 8 as an appetizer.

Variations: To use as a sauce add 1 cup (250 ml) drained yogurt. To make a coarser spread, use a food mill or mash the ingredients with a potato masher instead of using an electric food processor.

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Although the Greeks tend to eat more artichokes than the average American, artichokes are readily available almost year round in most parts of the country. Use only the very smallest and youngest artichokes for this unusual recipe.

Raw Artichoke Salad (Aginares Salata)

For the artichokes:
Juice of 2 lemons
4 cups (2 L) water
8-12 small artichokes, no larger than 2 inches
(5 cm) in diameter

For the dressing:
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh dill

Combine the lemon juice and water in a bowl and keep the artichokes in it after you have prepared them. Remove and discard the hard outer leaves of the artichokes and snap the remaining leaves off until you have the yellow-green cone formed by the inner leaves. Trim the top of the cone with a knife and quarter the artichokes. Scoop out and discard the fuzzy choke in the center and keep the artichokes in the acidulated water until ready to serve. Immediately before serving, whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Drain the artichokes and toss them with the dressing. Garnish with chopped dill. Serves 4 to 6.

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Soups


Serve this hearty soup with crusty bread, black olives and a thick slice of cheese, and you have a complete meal.

Bean Soup (Fassoulatha)

2 cups (500 ml) dried navy, cannellini, or lima beans
8 cups (2 L) water
2 stalks celery, including leaves, chopped
2 medium carrots, chopped
1 large onion, finely chopped
1 1/2 cups (375 ml) canned tomatoes, chopped
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) tomato paste
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste

Combine the beans and water in a large pot and bring to a boil over high heat. Remove from the heat and leave pot covered until the beans are plump, 1 to 2 hours, depending on the beans. Add the remaining ingredients and simmer covered for 2 to 3 hours, until the beans are tender. Serves 6 to 8.

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This recipe is best made with dried garbanzos. Whether you us dried or canned beans, make sure that you rinse them well and remove the skins, as described.

Chickpea Soup (Soupa Revethia)

4 cups (1 L) dried chickpeas (garbanzos) or 4 15-oz (425 g) cans, drained
Water or chicken stock (about 4 cups, 1L)
2 Tbs baking soda
2-3 onions, chopped
1 cup olive oil
salt and pepper to taste
lemon slices

Soak the beans overnight in warm water. Strain and dust with baking soda. Let stand for 15 minutes. Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins). Place in strainer and rinse thoroughly for several minutes. Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises. Add the onions, oil, salt and pepper and simmer covered until the beans split; about 90 min. to 2 hours. Serve hot with lemon slices. Serves 6 to 8.

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I don't know of a soup that tastes better on a hot summer day. Consider serving this at your next cookout.

Cold Cucumber Soup (Agouraki me Saltsa Yiaourtiou)

1/4 cup (60 ml) shelled walnuts
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (5 ml) white wine vinegar
1 - 2 cloves garlic, peeled
4 cups (1 L) yogurt
1/2 cup (125 ml) cold water
2 small cucumbers, peeled, seeded, and diced
Salt and freshly ground pepper to taste
Chopped fresh mint for garnish

Combine the walnuts, oil, vinegar, and garlic in an electric blender or food processor and process until a smooth paste is formed. Combine with the remaining ingredients in a mixing bowl and stir to combine. Serve well chilled, garnished with chopped mint. Serves 4 to 6.

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Avgolemono soupa is not only an icon of traditional Greek cooking, but the bright lemon flavor actually tastes like a sunny afternoon on the beach of your favorite Greek isle.

Egg Lemon Soup (Avgolemono Soupa)

6 cups (1.5 L) chicken, beef, or vegetable stock
3 eggs
Juice of 1-2 lemons
1 Tbs (15 ml) cornstarch (cornflour)

Bring the stock to a simmer over moderate heat. Beat the eggs in a mixing bowl, adding the lemon juice and cornstarch gradually - the eggs should be very well beaten but not frothy. Slowly add about 1 cup (250 ml) of the hot stock to the egg mixture, stirring constantly. Stir the egg mixture into the broth and stir constantly until the soup thickens slightly, about 3 minutes - do not boil. Taste and add more lemon juice if desired - the soup should have a pronounced but not sour lemon taste. Serve immediately. Serves 4 to 6.
Variations: For Egg Lemon Soup with Rice, boil 1/2 cup (125 ml) long-grain rice in the stock for 15 minutes before adding the egg mixture.

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I love all the members of the onion family, but leeks are my favorite because they offer a subtler flavor than their more pungent cousins.

Leek Soup (Prassosoupa)

2 Tbs (30 ml) olive oil
2 large leeks, white and light green parts, trimmed and
cut into 1/2-inch (1 cm) rings and thoroughly rinsed
2 large potatoes, diced
4 oz (110 g) sliced mushrooms
6 cups (1.5 L) chicken stock
1 egg whisked together with
2 Tbs (30 ml) heavy cream or milk

Heat the oil in a large pot over moderate heat and saute the leeks for 5 minutes. Add the potatoes, mushrooms, and chicken stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Remove from the heat and stir in the egg mixture. Serves 4 to 6.

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This recipe employs a technique I frequently use with vegetable and bean soups. I like to puree about half the soup and combine it with the un-pureed soup, thus making it creamy smooth and full of texture at the same time.

Lentil Soup (Soupa Fakez)

3 Tbs (45 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery
3 cloves garlic, finely chopped
8 cups (2 L) water
2 cups (500 ml) dried lentils, washed and picked over
Salt and freshly ground black pepper to taste
3 Tbs (45 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) crumbled dry oregano
3 Tbs (45 ml) balsamic or red wine vinegar

Heat the olive oil in a large soup pot and saute the onions, carrots, celery, and garlic over moderate heat for about 5 minutes, stirring frequently. Add the remaining ingredients except for the vinegar, and bring to a boil. Reduce the heat to very low and simmer covered for 2 1/2 to 3 hours, until the lentils are tender. Remove about half the soup and puree in an electric blender or food processor (being careful not to puree the bay leaf), and return this to the pot. Add the vinegar and serve. Makes 6 to 8 servings.

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Side Dishes

I have always loved glazed carrots, and I don't know why I never thought of using honey instead of sugar. Try this dish the next time carrots are on the menu, and I'm sure you'll be glad you did.

Carrots and Honey (Karoto meh Meli)

1 1/2 - 2 lbs (675-900 g) carrots, peeled and sliced,
or whole baby carrots
1/4 cup (60 ml) honey
1/4 cup (60 ml) butter
1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste

Boil the carrots in salted water until very tender, about 20 minutes. Drain and place in a serving dish. Combine the honey and butter in a saucepan over moderate heat and cook until the mixture bubbles. Add the carrots and stir to coat. Transfer to a serving dish and add the mint, salt, and pepper. Serves 4 to 6.

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The traditional method of cooking vegetables in Greece is not for dieters. Cooked in plenty of oil or butter, the vegetables are simmered until all the liquids except the fat are absorbed, resulting in a delicious, fat-laden dish. I have reduced the amount of oil in this recipe, but it is still a primary source of flavor so please make sure you use only the best olive oil.

Cauliflower Stifado (Kounoupithi Stifado)

1/4 cup (60 ml) best quality olive oil
1 cup (250 ml) chopped onion
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) tomato paste
2 cups (500 ml) water
1/2 cup (125 ml) red wine vinegar
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
1 large cauliflower, washed and broken into florets

Heat the oil in a pot over moderate heat and cook the onion until lightly browned. Add the garlic and cook an additional 5 minutes. Add the tomato paste, water, vinegar, rosemary, bay leaves, salt, and pepper, and simmer covered over low heat for 30 minutes. Add the cauliflower and stir to coat with the sauce. Simmer covered until all the liquid has been absorbed and only the oil remains, about 30 to 40 minutes. Serves 4 to 6.

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I didn't know what to call this dish in English. It's sort of like a pie, but there's no crust. It's sort of like an Italian frittata, but the emphasis is more on the vegetables than the eggs. I have called a crustless tart because... well. I really don't have a reason. Don't let my difficulties in naming this delicious and easy dish dissuade you from trying it.

Crustless Zucchini Tart (Mamaliga)

2 lbs (900 g) zucchini, coarsely grated
2-3 onions, finely chopped
4 eggs. lightly beaten
2 cups (500 ml) crumbled feta cheese
1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese
1 cup (250 ml) all-purpose flour
1 cup (250 ml) short-grained rice
1 cup (250 ml) milk
1/2 cup (125 ml) chopped fresh mint or basil leaves
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Combine all the ingredients except the olive oil in a mixing bowl and stir to combine thoroughly. Pour into a generously greased deep baking dish about 10 inches (25 cm) in diameter. Drizzle the olive oil over the zucchini mixture and bake in a preheated 375F (190C) oven until the center is set and the top is golden brown, about 1 1/2 hours. Cool for 15 minutes before serving. Serves 4 to 6.

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Think of this dish as the Greek version of eggplant Parmesan.

Eggplant Byzantine (Melitzanes Vizantiou)

1 large eggplant (aubergine), cut into 1/2-inch (1 cm) slices
Salt
Olive oil

For the sauce:
1 onion, chopped
1 cup (250 ml) tomato puree or tomato sauce
1 cup (250 ml) yogurt
1 cup (250 ml) water
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste

1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese

Sprinkle the eggplant slices generously with salt and place in a colander for 15 minutes. Rinse the eggplant and pat dry. Place the eggplant slices on a greased baking sheet and brush generously with olive oil. Place under a preheated broiler and broil until lightly browned, about 5 minutes per side. Meanwhile, combine the ingredients for the sauce in an electric blender or food processor and puree until smooth. Layer half the eggplant slices in a greased baking dish and spread half the sauce over them. Repeat with the remaining eggplant and sauce and top with the grated cheese. Bake in a preheated 350F (180C) oven until bubbling and lightly browned, about 45 minutes. Serves 4 to 6 as a side dish, 2 to 3 as a main dish.

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This is the most common way of cooking vegetables in Greece, and when this method is used elsewhere it is usually called à la Grecque, or "in the Greek style." Just about any vegetable can be used, whether they're fresh, frozen, or canned.

Greek-Style Vegetables (Salataki Ladolemono)

1 1/2 - 2 lbs (675-900 g) any vegetables such as asparagus, broccoli, cauliflower, green beans, Brussels sprouts, cabbage, summer and winter squashes, leeks, okra, bell peppers, carrots, and all the green leafy vegetables such a spinach, kale, or turnip greens, peeled as appropriate and cut into chunks or bite-sized pieces
1-2 scallions (spring onions), chopped
1 tsp (5 ml) chopped fresh oregano or 1/2 tsp (2 ml) dried
1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried
1/4 cup (60 ml) extra-virgin olive oil
The juice of 1 lemon
Salt and freshly ground pepper to taste

Boil the vegetables in salted water until very tender - the Greeks like their vegetables very well cooked. If using frozen vegetables, increase the cooking time on the package instructions by several minutes. Drain the vegetables and sprinkle with the chopped scallions and herbs. Drizzle with the olive oil, lemon juice, and season with salt and pepper. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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Okra is far more popular in Greece and parts of the Middle East than it is in the USA, and many Greeks grow it in their summer gardens. As with all Greek vegetable dishes, this may be served hot but you'll find it served at room temperature in most homes and restaurants.

Okra in Tomato Sauce (Bamies Latheres)

2 lbs (900 g) fresh okra, trimmed, or frozen okra, thawed
1/2 cup (125 ml) red wine vinegar
2 Tbs (30 ml) salt
1/2 cup (125 ml) olive oil
3-4 onions, chopped
1 cup (250 ml) chopped fresh parsley
1/2 tsp (2 ml) hot red pepper flakes (optional)
3 cups (750 ml) chopped fresh or drained canned tomatoes
Salt and freshly ground pepper to taste

Toss the okra with the vinegar and salt in a non-reactive bowl and let sit at room temperature to release the gummy fluid. Rinse thoroughly and drain. Heat the oil in a large, heavy skillet and saute the onion until tender but not brown, about 5 minutes. Add the okra and remaining ingredients and bring to a boil. Reduce the heat and simmer covered until the okra is tender, 30 to 45 minutes, shaking the pan (do not stir) occasionally and adding a little water if necessary. Serves 4 to 6.

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According to a contemporary Greek legend, potatoes were introduced into Greece in the early nineteenth century by Ioannis Kapodistrias, the first governor after Greece obtained its independence from Turkey. Kapodistrias knew that potatoes would provide valuable nutrition to his starving nation, but the people wouldn't try them. The clever governor then put a large basket of potatoes on the docks along with an armed guard and a warning that anyone caught stealing them would be shot. The next morning, all the potatoes were gone. True or not, potatoes are now popular throughout Greece, as demonstrated by this dish that could only have originated there.

Potato and Olive Stew (Patates Yahni)

1/2 cup (125 ml) extra-virgin olive oil
2-3 lbs (900-1350 g) new potatoes, peeled and quartered
2-3 large onions, thinly sliced
4-6 cloves garlic, thinly sliced
Red pepper flakes to taste (optional)
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) Kalamata or other black olives
1 cup (250 ml) dry white wine or water
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large skillet over moderate heat and brown the potatoes on all sides - they do not need to be cooked through. Transfer the potatoes to a baking dish in a single layer. Saute the onion in the same skillet until tender but not brown, about 5 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the remaining ingredients except the parsley (careful with the salt because the olives might be salty) and bring to a boil. Pour over the potatoes and bake in a preheated 375F (190C) oven until the potatoes are cooked through, 30 to 45 minutes, adding more liquid if needed. Serve hot garnished with chopped parsley. Serves 4 to 6.

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These tomatoes are so good you'll find yourself making them to add to salads, eat on toast, and otherwise sneak onto a menu one way or another.

Rice Pilaf with Glazed Tomatoes (Pilafi)

2 cups (500 ml) rice
4 cups (1 L) chicken broth or water
1/2 lb (225 g) cherry tomatoes, washed and stems removed
1/4 lb (100 g) plus 1 Tbs (15 ml) butter
1/2 cup (125 ml) sugar

Butter a baking dish with 1 Tbs (15 ml) butter and put the tomatoes in it. Melt the remaining butter and pour over the tomatoes. Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25 minutes. Meanwhile, bring the broth to a boil over high heat. Add the rice and stir. Cover, reduce heat to low, and simmer 15 minutes or until the rice is done. Do not stir or even open the pot during these 15 minutes. Pack rice into a ring mold and turn out of the mold onto a platter. Fill the center with the baked tomatoes and pour the sauce from the tomatoes over the rice. Serves 4 to 6.

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Dishes combining leafy vegetables and rice are common in home kitchens throughout Greece, especially on Wednesdays and Fridays when Orthodox Christians abstain from eating meat.

Spinach Rice (Spanakorizo)

1/4 cup (60 ml) olive oil
2 onions, finely chopped
1 1/2 cups (375 ml) long-grain rice
1/2 tsp (2 ml) hot red pepper flakes (optional)
3 cups (750 ml) chicken stock, vegetable stock, or water
1 lb (450 g) frozen chopped spinach, thawed and thoroughly drained
Salt and freshly ground pepper to taste
Yogurt for garnish (optional)
Chopped fresh dill for garnish (optional)

Heat the oil in a heavy pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the rice and optional pepper flakes, stirring to coat the rice with oil. Add the stock, spinach, salt, and pepper and bring to a boil, stirring once or twice. Reduce the heat and simmer covered until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork before serving, and garnish with a dollop of yogurt and some chopped fresh dill if desired. Serves 4 to 6.

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Main Dishes

The aroma of this dish alone, with hints of cinnamon and cloves, is enough to tell you of its Middle Eastern heritage.

Beef Stew (Stifado)

2 Tbs (30 ml) olive oil
1 1/2 - 2 lbs (675-900 g) beef stew meat cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
1 large or 2 small onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef or chicken stock
1/4 cup (60 ml) red wine vinegar
1 6-oz (170 g) can tomato paste
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 bay (laurel) leaf
1 1/2 lbs (675 g) pearl onions, peeled

Heat the oil in a large heavy pot over high heat and cook the beef and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes. Saute the pearl onions in a little olive oil over high heat until lightly browned. Spread over the meat mixture and cook an additional 30 minutes. Serves 4 to 6.

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Lamb is often cooked with rosemary; the two seem to be a natural combination. After trying this dish you may agree that lamb and lemon are also an unbeatable combination.

Lamb and Potatoes Lemonato (Arni Lemonato me Patates)

2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat and cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
11/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
11/2 lbs (700 g) medium potatoes, quartered

Sauté the onions in the olive oil in a large sauté pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

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Cultures all over the world have been grilling skewered meat over glowing coals for thousands of years - it may be the oldest form of cooking. Here is an ages-old recipe from Greece.

Lamb Souvlaki (Arni Souvlaki)

1 leg of lamb, about 4 lbs (1.8 Kg), boned and
cut into 1 1/2-inch (4 cm) cubes
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) white wine
Juice of 1 lemon
2 tsp (10 ml) dried oregano (Greek if possible)
3 - 4 bay (laurel) leaves, broken into several pieces
Salt and freshly ground pepper to taste

Place the meat in a large non-reactive bowl or plastic bag. Combine
the remaining ingredients in a separate bowl and pour the mixture over
the meat. Toss to coat the meat and marinate in the refrigerator for
12 to 24 hours. Remove the meat from the marinade and thread on metal
skewers. Cook over hot coals or under the broiler, turning and
basting with the marinade frequently, until cooked to taste, about 15
minutes. Serve immediately. Serves 6 to 8.

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If Greece had a national dish, this would be it. I believe moussaka was served in every restaurant I ever ate in while in Greece, and once you have tasted it you will see why it is so popular. Naturally, every recipe is different, and every cook has a special way of preparing it. Some versions include potatoes or squash, but my recipe is for what I think of as the "classic" eggplant moussaka. Traditionally the eggplant is fried in olive oil before being assembled with the other ingredients, and anyone who has ever fried eggplant will marvel at the amount of oil it soaks up. My method involves less work and considerably less oil, resulting in a lighter, more healthy dish.

Moussaka

2 Tbs olive oil
1 1/2 lbs (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs (45 ml) tomato paste
2 Tbs (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs (1.5 Kg) eggplant (aubergine)
4 to 6 Tbs (60 to 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs (45 ml) melted butter

Heat the 2 tablespoons of olive oil in a large skillet over moderate heat. Add the chopped meat and onion and brown, stirring frequently to crumble the meat. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced. Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender. Arrange half the eggplant slices in the bottom of a medium-sized baking dish. Sprinkle with half the bread crumbs. Spread the meat mixture over the eggplant, followed by half the Parmesan. Add another layer of eggplant, followed by the béchamel. Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned. Serves 6 to 8.

Béchamel Sauce

6 Tbs (90 ml) butter
8 Tbs (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg. Makes 4 cups (1 L).

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I think there is a large pan of pastitsio sitting on the stove of every restaurant and taverna in Greece, and no two are exactly the same. The Greeks usually use a long, hollow pasta similar to bucatini, but elbow macaroni can be used with equally good results.

Pastitsio

For the meat sauce:
4 Tbs (60 ml) butter
2 medium onions, chopped
1 lb (450 g) ground beef
1 lb (450 g) ground lamb
2 cups (500 ml) tomato sauce
2 cloves garlic, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) cinnamon
Salt and freshly ground pepper to taste

For the béchamel sauce:
4 Tbs (60 ml) butter
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk
6 eggs, thoroughly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

1 lb (450 g) bucatini or elbow macaroni
1 cup (250 ml) freshly grated Parmesan cheese

To make the meat sauce, heat the butter in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the beef and lamb and saute until browned. Add the remaining ingredients and bring to a simmer. Cook covered over low heat, stirring occasionally, for 30 minutes. Meanwhile, to make the béchamel sauce, heat the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir some of the milk mixture into the beaten eggs. Stir the egg mixture into the milk mixture and season with nutmeg, salt, and pepper. Cook the pasta in salted water until slightly under-done, about 8 minutes. Drain and place half the cooked pasta in a greased 3-quart (3 L) baking dish. Sprinkle with half the cheese and spread all of the meat sauce over the top. Add the remaining pasta, all of the béchamel sauce, and the remaining cheese. Bake in a preheated 350F (180C) oven until the top is browned and bubbling, 45 minutes to 1 hour. Let stand at room temperature for 15 minutes before cutting into serving portions. Serves 6 to 8.

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This is honest to goodness one of my favorite dishes, and a perfect centerpiece for any Greek menu. Most people think of moussakas, dolmathes, spanakopita and the like when they think of classic Greek dishes. After trying this, you will wonder why it isn't at the top of everyone's list of Greek taste treats.

Pork and Celery Avgolemono (Hirino me Selino)

3 lbs (1.5 Kg) pork cut into 1-inch (2.5 cm) cubes
1/2 cup butter
3 medium onions, chopped
5 lbs (2 Kg) celery with leaves cut into 1-inch (2.5 cm) pieces
2 lemons, juice only
2 eggs
1 Tbs cornstarch (cornflour)
Salt and pepper to taste

Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat. Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl. Mix the cornstarch (cornflour) in 1/4 cup water and add to the eggs. Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly. Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately. Serves 6 to 8.

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It really takes only two ingredients to conjure up the flavors of Greece: lemon and oregano. This simple method of cooking chicken is as old as the hills and can be used with fish and shellfish as well.

Roasted Lemon Chicken (Psiti Kota meh Lemoni)

4 Tbs (60 ml) butter
4 Tbs (60 ml) olive oil
2 lbs (900 g) chicken pieces
1 Tbs (15 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) lemon juice
2 cups (500 ml) boiling water
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water

Combine the butter and olive oil in a small pot and heat gently until the butter is melted. Place half the mixture in a roasting pan. Season the chicken pieces with the oregano, salt, and pepper, and place in the pan. Combine the lemon juice with the remaining butter mixture and baste the chicken with it. Bake the chicken in a 375F (190C) oven, basting several times, until the skin is crispy and the chicken is cooked through, 30 to 40 minutes. Transfer the chicken to a platter and add the boiling water to the roasting pan, scraping the bottom to dissolve the brown bits. Transfer the liquid to a small pot over moderate heat and stir in the cornstarch mixture. Add any remaining basting liquid and bring to a boil, stirring constantly. Adjust the seasoning with salt and pepper and serve the gravy along with the chicken. Serves 4 to 6.

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In Greece feta cheese is not only used in salads. Here it provides a tangy counterpoint to the shrimp and tomato sauce.

Shrimp with Feta Cheese (Garides Saganaki)

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch
(1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the sauce. Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomato puree and wine and simmer for 15 minutes. In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy and ignite it carefully, shaking the pan gently until the flame dies down. Add the oregano and parsley and toss to combine. Place the shrimp in the bottom of a 2-quart (2 L) ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.

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This classic Greek dish is often served in smaller portions as an appetizer, but in Greece you're more likely to find it served as a vegetarian main dish.

Spinach and Cheese Pie (Spanakopita)

2 Tbs (30 ml) plus about 1/2 cup (125 ml) olive oil
1 onion, finely chopped
4 scallions (spring onions), green and white parts,
finely chopped
2 lbs (900 g) spinach, coarsely chopped
4 eggs, lightly beaten
1/2 lb (225 g) feta cheese, crumbled
2 Tbs (30 ml) kefalotiri or Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (450 g) phyllo dough

Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over moderate heat and saute the onion and scallions until tender but not brown, about 5 minutes. Add the spinach and cook, stirring frequently, until wilted, about 5 minutes. Remove from the heat and let cool enough to handle. Squeeze to remove excess liquid and combine with the eggs, cheeses, salt, pepper, and nutmeg in a mixing bowl, stirring to combine. Using the remaining olive oil, lightly grease a 13 x 9-inch (33 x 23 cm) baking dish. Unroll the phyllo and keep covered with a barely damp dish towel. Lay one sheet of phyllo in the bottom and up the sides of the baking dish. Brush lightly with oil and repeat with 7 more phyllo sheets. Spread the spinach mixture over the phyllo and top with 8 more sheets of phyllo, brushing each with olive oil including the final sheet. Roll the overhanging phyllo to form a border around the edge of the dish. Cut unto serving portions but do not cut through the bottom layer of phyllo. Bake in a preheated 375F (190C) oven until golden brown and crisp, about 45 minutes. Cool for 10 minutes before cutting through the bottom layer of phyllo. Serves 6 to 8.

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Thessaly is a part of Eastern Greece bordering on the Aegean Sea, and this is one of their favorite ways of cooking the seafood that is plentiful there. For a truly authentic taste you'll need the sweet red Greek wine called mavrodaphne, but a good ruby port makes an excellent substitute.

Thessalonian Fish (Plaki Thessaloniki)

1/4 cup (60 ml) olive oil
2 lbs (900 g) fillets of firm white fish such as halibut, sea bass, or cod
4 onions, thinly sliced
2-4 cloves garlic, finely chopped
1 15-oz (425 g) can chopped tomatoes with their liquid
1/2 cup (125 ml) Greek mavrodaphne wine or other sweet red wine
1/2 cup (125 ml) chopped parsley
1 tsp (5 ml) chopped fresh oregano or 1/2 tsp (2 ml) dried
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste

Use half the oil to grease a baking dish and place the fish in the dish in a single layer. Set aside. Heat the remaining oil in a large skillet over moderate heat and saute the onions and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and simmer covered for 10 minutes. Pour the sauce over the fish and bake in a preheated 350F (180C) oven until the fish is firm and cooked through, 15 to 20 minutes. Serves 4 to 6.

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Desserts

With the exception of the natural oils in the almonds, these sweet treats are fat-free and guilt-free.

Almond Macaroons (Amigthalota)

3 egg whites at room temperature
1/4 tsp (1 ml) salt
1 1/4 cups (325 ml) powdered (confectioner's) sugar
1 cup (250 ml) ground almonds
3 Tbs (45 ml) all-purpose flour

Beat the egg whites and salt until stiff peaks form. Beat in the sugar, then fold in the almonds and flour. Drop by spoonfuls on a greased baking sheet and bake in a preheated 300F (150C) oven for 30 minutes. Cool to room temperature before serving. Serves 8 to 12.

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In Greece, where fresh apricots are more plentiful than in most parts of the world, only fresh will do. I have modified the recipe for the benefit of those of us with easier access to canned apricots, but keep in mind that fresh peaches, cherries, apples, or strawberries could be substituted, along with an appropriate change of preserves.

Apricot Pie

1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1 1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)

Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in a preheated 350F (180C) oven, until it is about half baked. Spread about 2 tablespoons (30 ml) of the apricot jam over the bottom of the pie crust in a thin layer. Add the apricots and sprinkle them with the sugar and drizzle with the melted butter. Return to the oven for an additional 20 minutes. Dissolve the remaining jam in the hot water and add the cognac. Pour this mixture over the apricots as soon as the pie is removed from the oven and allow to cool to room temperature before serving. Makes one 9 inch (22 cm) pie.

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Lambropsomo, the traditional Greek Easter bread, may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. This recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.

Easter Bread (Lambropsomo)

2 Tbs (2 packets, 30 ml) active dry yeast
1/2 cup (125 ml) warm water
1 cup (250 ml) warm milk
1/2 cup (125 ml) melted butter
2 tsp (10 ml) coarse salt or 1 tsp (5 ml) table salt
2 tsp (10 ml) anise seed, crushed
3 eggs, beaten
1/2 cup (125 ml) sugar
1 Tbs (15 ml) grated orange rind
About 6 cups (1.5 L) white flour, preferably unbleached
2-5 hard boiled eggs, dyed red

For the glaze:
Soft butter
Sesame seeds (optional)

In a large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the anise seed, the beaten eggs, the sugar, and grated orange peel. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny. Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled. Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer). To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf. To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 2 feet (60 cm) long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids. Cover both loaves with a kitchen towel and let rise 1 hour. Bake in a preheated 350F (180C) oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds. Makes 2 round loaves.

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If you ask me, any rice pudding is great. This one is a little different, both in taste and method of preparation.

Rice Pudding (Rizogalo)

1/2 cup (125 ml) rice, preferably short-grain
1 cinnamon stick
2 cups (500 ml) water
6 cups (1.5 L) milk
1 1/2 Tbs (7 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) milk
1/2 cup (125 ml) sugar
Zest of 1 lemon
1 tsp (5 ml) vanilla extract
A grating of fresh nutmeg
Ground cinnamon for garnish.

Combine the rice, cinnamon stick, and water in a saucepan and bring to a boil. Lower the heat and simmer covered for 15 minutes. Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes. Add the lemon zest, vanilla, and nutmeg and stir to combine. Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving. Serves 6 to 8.

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A Greek menu just wouldn't be complete without baklava. This classic pastry is easier to make than you might think, provided you can buy phyllo in your area. It is widely available in the US, usually sold frozen in most supermarkets. Elsewhere you may have to seek out a Greek or Middle Eastern specialty shop. Even if you have to go to some lengths to find it, you will agree it was worth the trouble after you take your first bite of this delight.

Walnut Baklava (Baklavas)

4 cups (1 L) chopped walnuts
1/2 cup (125 ml) sugar
1 Tbs (15 ml) ground cinnamon
1 1/4 cups (310 ml) melted butter
1 1/2 lbs (700 g) phyllo

The syrup
4 cups (1 L) sugar
3 cups (750 ml) water
1 1/2 cups (375 ml) honey
1 cinnamon stick
5 to 6 whole cloves

Mix together the walnuts, sugar and cinnamon. Select a pan the size of the phyllo sheets and brush well with melted butter. Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo. Sprinkle with a handful of the walnut mixture. Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts. Repeat until the ingredients are used up, reserving 5 sheet of phyllo for the top layer. Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet. Trim the edges if necessary, and cut the baklava into the traditional diamond pattern. Do not cut through the bottom layer. Sprinkle the top of the baklava lightly with water from your fingertips. Bake in a pre-heated 250F (120C) for about 1 hour. Remove from oven and cool. For the syrup, combine the sugar and water in a large pot and boil for 5 minutes. Add the honey, cinnamon stick and cloves, and boil for 5 minutes more. Pour the hot syrup over the cooled baklava. Do not pour over a hot baklava, it will turn soggy. Cool then cut through the bottom layer of phyllo following the previous cuts.

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I have called this recipe a cake, although the Greek "pittes," of which this is an example, is probably best translated as "pies." Or we could call it a torte. Regardless of what it's called, I'm sure you will agree that it tastes great.

Walnut Cake (Karidopita)

4 cups (1 L) all-purpose flour
1 Tbs (15 ml) powdered cloves
1 Tbs (15 ml) baking powder
1/2 cup (125 ml) white raisins (sultanas)
1/2 cup (125 ml) dark raisins
1 cup (250 ml) vegetable oil
1 1/2 cups (375 ml) sugar
2 cups (500 ml) water
1 tsp (5 ml) baking soda
1/2 cup (125 ml) cognac or apple juice
1 Tbs (15 ml) grated lemon peel
1 1/2 cups (375 ml) chopped walnuts
Confectioner's (powdered) sugar and cinnamon for dusting

Sift the flour, cloves, and baking powder into a mixing bowl. Sprinkle a little of this mixture over the raisins to prevent them from sticking together. Add the oil to the flour mixture and rub between the palms of your hands until well blended. Make a well in the center of the flour and oil mixture, and add the sugar, water, and the baking soda dissolved in the cognac or apple juice. Mix lightly, then add the lemon peel, raisins, and nuts and mix well. Pour into a greased baking pan and bake in a preheated 350F (180C) oven for 1 hour, until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle with confectioner's sugar and cinnamon. Cut into squares and serve warm or at room temperature.

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