Grilled Manouri Cheese
One of my favourite cheeses is Manouri. Manouri is one of the oldest whey cheeses to come from the Mediterranean region. It’s a soft cheese that’s pressed into a log shape and it holds together as you slice into it. It’s rich, it’s buttery (won’t win any friends in the lean cuisine world), it’s wonderful in savory […]
Tomato Salad With Fried Feta
This recipe is a long-awaited update from when I first shared it – back in 2007! I originally plated the salad as shown but I feel the tomatoes are the star and the fried cheese. Salad greens are a garnish and the salad is sharper looking, don’t you think? The other star is the fried […]
Broiled Halloumi With Honey, Lemon, Herbs
I was first introduced to Halloumi cheese by Cypriot friends of the family. Rightly so, since Halloumi is an appellation product of Cyprus. There are a lot of pretenders but the real deal comes from Cyprus. Often called the squeaky cheese (it squeaks in your mouth when you chew it), holds up well when grilled, […]
Taramosalata with Crab
What is taramosalata? It’s a dip/appetizer made with a base of fish roe (caviar). Greeks use carp or cod roe, either bread or potato, onion, lemon juice and oil. Modern times has given us many conveniences and the food processor here does its duty. Tarama can be found at Greek specialty shops. White tarama is […]
Cretan Dakos
Recipe Update from June 20, 2008 One of Crete’s most popular gifts to Greek cuisine is the Cretan Dakos. Dakos are a twice baked rusk made of whole wheat or barley flour. Dakos or Paximadi have been known in Crete since the Middle Ages. These rusk-like rolls are shaped into rings and baked once before […]
Fried Zucchini Chips
Recipe update from April 23, 2010 With the warm weather here, I’m am eating outdoors and my mind wanders to Greece: eating outdoors at a taverna with family & friends. Ordering two of everything off the menu is how we roll. I always make sure that some fried zucchini chips are included in the parade […]
Fava Santorini
Fava in the Greek food sense has nothing to do with fava beans. Rather, it’s a dip made from yellow split peas. Making fava is easy -a ll one has to do is simmer the fava until the liquid has been absorbed and then give it whiz in the processor with your favourite flavourings. […]
Shoestring Zucchini Fries
I’ve always loved zucchini chips. Thinly cut with a mandoline and fried until crisp. Served topped with lots of grated Kefalotyri cheese or with a side of tzatziki for dipping. A few years ago, I was having lunch with winemaker Vasillis Papagiannakos at a seaside taverna in Porto Rafti (near Athens airport) and an order […]
Cypriot Inspired Meatballs
The Cypriots are known for their Seftelia, which are seasoned pork crepinettes wrapped in lamb caul fat. They are slow cooked over glowing embers. The fat in caul fat melts, keeps the ground pork moist and the combo of pork and lamb is to die for! Not everyone can find caul fat so this easy […]
Tiganopsomo
Last summer while in Greece, I took my mom and my aunt for a day trip to the islands of Aegina and Agistri, both about 90 minutes away from Athens with the ferry boat. After a long day of swimming, long lunch, more swimming…we went back to the taverna where we ate lunch and had […]
