Kontosouvli in Parchment
One of my favourite meat dishes is Kontosouvli.…chunks of marinated pork slow-roasted on the spit. Many grill houses in Greece offer it, it can be found offered at “panagyria” or feast day celebrations around the country. Many Greeks will make this on their home rotisseries as part of their Easter offerings (or other celebration) or […]
Slow Roasted Pork Belly
Roast pork belly is a fantastic weekend offering. It takes a bit of time but it isn’t that hard. Buy quality pork and pay attention to achieving envious crispy skin (crackling). I love pork belly because the meat is juicy, most of the fat renders (just look at the bottom of your roasting pan) […]
Warm Mushroom Salad With Graviera Cheese, Almonds
It can be tough to come up with a tasty salad in the winter months but there are options! I love mushrooms, they are a great meat substitute, great immune system booster and with mushroom cultivation expanding to more than button mushrooms; one can eat an exotic array without breaking the bank. I love cremini, […]
Chicken with Hilopites
My parents, who come from towns in Florina prefecture, would make this dish with Keftedes or in this case, chicken. Both proteins affordable and complementary to such a rustic dish. It’s an easy dish to prepare but in keeping with Greek cooking philosophy, use quality ingredients and they will speak for themselves. Good chicken, ripe […]
Peinirli
The first time I saw a Peinirli was when the bus I was riding on from Thessaloniki to Amynteon (parents’ home town); the bus made a 20 minute stop in Edessa and some passengers were grabbing a “peinirli” to snack on. During many trips to Greece since, I’ve seen Peinirli at bakeries and there are […]
Schnitzel with Smyrneiko Sauce
I came up with this dish about a decade ago and was reminded of the dish in a recent “facebook memory” that popped up. The gist of the dish is marrying a schnitzel with a Smyrni (Smyrneiko) style tomato sauce, aromatic with a pinch of cinnamon. Serve with rice pilaf and it’s a wonderful meal […]
Pork Fricassee
Winter is almost officially here and heartier Greek dishes enter the cooking rotation. Greek cuisine is rustic, humble and usually economical. Enter the Fricassee dishes. Fricassee is traditionally a French dish that’s been Greek-a-fied. The most popular versions are made with lamb and today, pork. There are lots of vegetables like onions/leeks, leafy greens (many […]
Greek Omelet With Fries and Sausages
When it comes to eggs, Greeks love to have them for dinner. Fried, scrambled with Feta and tomato or, with potatoes. It’s a shared plate, as a main or appetizer course. Today’s egg dish will remind you of a Spanish tortilla but it’s Greek all the way. Greeks will whip up egg dishes as a […]
Greek Style Peas – Arakas Latheros
This dish really shines when you’re using local, fresh green peas; in season late Spring/early Summer. Thankfully, we have high quality frozen vegetables that are “flash frozen”, preserving them for use in the off season. Frozen green peas shine. Arakas (green peas) Latheros are often found in open kitchen restaurants (magiria). They can be had […]
Phyllo Triangles With Cheese (Tyropitakia)
A standard when Greeks host parties, are Tyropitakia aka phyllo triangles filled with cheese. Commercial phyllo can be found at practically every supermarket and all Greek and middle eastern shops carry it as well. These are really easy, don’t let live in fear of phyllo – you got this! Phyllo Triangles With Cheese (Tyropitakia) […]
