Greek cuisine

Avgolemono Egg-Lemon Sauce

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

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Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

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Bougatsa me Krema – Creamy Custard Phyllo Pastry

Greek bougatsa is prepared from filo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with icing sugar or cinnamon.

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Cheese Saganaki

Saganaki (Greek σαγανάκι) refers to various Greek dishes prepared in a small frying pan, itself called a saganaki, the best-known being an appetiser of fried cheese.

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Christopsomo – Greek Christmas Spice Bread

These sweet breads are eaten at Christmas in Greece. Zakynthian Christopsomo or Christmas bread has been compared to the Italian “panettone”, which it also resembles in appearance. The Ithacan kouloura is made of the same dough but in the shape of a large ring.

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Firikia Glyko – Apples in Syrup

Small apples are cooked in a light syrup with cinnamon and cloves to create a delicious and traditional spoon sweet. In Greece, firikia apples are a favourite for this recipe because they are small, sweet, and have a wonderful aroma.

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Garides Saganaki – Shrimp Saganaki

This spicy tomato sauce, salty feta cheese and succulent shrimp combination is a great appetiser! A lot of the recipes call for Ouzo, which is a Greek anise flavoured liqueur. Although you do not taste the ouzo in the final dish, unless you use a lot of it, it adds a certain something to the dish that just makes it better. Serve this shrimp saganaki as an appetizer or as part of a meal made up of a varied selection of mezethes.

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Hortopita – Wild Greens and Feta Pie

A delicious, hearty, and very healthy savoury pie of various greens mixed with feta. This is the perfect recipe for brunch.

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Kerasi Glyko tou Koutaliou – Cherry Spoon Sweet

Traditional Greek spoon sweet made with fresh cherries. A delightful small sweet to offer guests. Serve with cold water. This is one of the most colourful of the spoon sweets (preserves served by the teaspoonful), turning a delightful clear red when finished. Use a cherry pitter, cherry stoner, or large sewing needle to push out the pits.

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Magiritsa – Greek Easter Soup

The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.

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Melomakarona – Honey Cookies with Walnuts

The melomakarono is an egg-shaped Greek dessert made mainly from flour, olive oil and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday period.

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Mýdia Saganaki – Mussels Saganaki

This is a very easy Mussels saganaki recipe for you to recreate the simple and much loved traditional Greek appetiser.

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Oktapodi Pilaffi – Octopus Pilaf

In Greek cooking, pilaf is a soft, creamy dish. This is great to serve as a main dish, or in smaller quantities, as a side dish or first course.

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Omeleta me Patates – Greek Potato Omelette

A pie-like omelette, this is a great way to use leftover fried potatoes (just warm them in a little oil in a frying pan). Otherwise, make it with fresh fries and feta cheese, for a delicious meal. Add a crisp green salad, Greek olives, crusty bread and it’s a great brunch, lunch, or dinner.

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Skordalia – Greek Garlic Dip and Sauce

Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.

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Soutzoukakia – Greek Smyrna Meatballs in Sauce

The word Soutzoukaki comes from the Turkish “soutzouk” or sausage. These meatballs are shaped like little kebabs. The are lightly fried and then bathed in a tomato sauce. They hail from Smyrni or modern day Izmir, and the spices are more Turkish than Greek, however they have been adopted by most Greeks as a traditional favourite.

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Tiropitakia – Cheese Pies with Yoghurt Dough

Tiropitakia are small Greek cheese pies stuffed with feta cheese and wrapped in phyllo dough. They are staples of Greek cuisine and usually served as appetisers. Paired well with tzatziki and garnished with your choice of dill, parsley or spearmint, these triangular treats will not disappoint.

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Turkish Delight – Lokum

Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavoured with rosewater, mastic, Bergamot orange, or lemon.

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Tzatziki

Tzatziki is probably one of Greece’s most famous dips. Tzatziki or tzadziki is a Greek and Turkish meze or appetiser, also used as a sauce for souvlaki and gyros. Cool and creamy this tangy cucumber dip flavoured with garlic is the perfect compliment to grilled meat and vegetables.

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Yuvarlak – Youvarlakia – Greek Soup with Meatballs

Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.

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