Μπεκρή-μεζές (Bekri Mezes)
ΜπεκÏή μεζÎÏ‚ (Bekri Mezes) literally translates as “drunkard’s appetizer”. Recipes for this dish vary widely but they all seem to use pork and wine in them. The origins of this dish no doubt come from the Greeks who left Constantinople (Istanbul) and brought their rich cooking traditions with them. Interpretation of this dish will vary […]
Stew of Veal With Carrots (Μοσχαρaki-με-καροτα)
When I was young, I didn’t like having the “Greek” meals like the one here. I didn’t like carrots, I thought bay leaves and spices were weird. What led to my awakening to good food and all food Greek? Perhaps it was spending summers traveling and being absent from my mom’s home cooking or perhaps […]
Poached Pears in Muscat
This dessert was inspired by a recipe I saw in the September issue of Olive Magazine (Greece version) and it’s a Greek dessert in that I’ve used wine from the island of Samos, pears, Greek honey, cloves, cinnamon and I made a pseudo Greek coffee. The island of Samos is in the Aegean and it’s […]
Chicken Avgolemeno With Prunes
In the realm of Greek cooking, there’s a renaissance in motion. The folks in Greece are traveling more than ever and expanding their palettes. Greeks of the diaspora have substituted/compensated traditional Greek ingredients with what’s at hand and returning their focus to the classics, kicked up of course! I’ll give the example of Italian-Americans using […]
