A delicious, hearty, and very healthy savoury pie of various greens mixed with feta. This is the perfect recipe for brunch.
This is a very easy Mussels saganaki recipe for you to recreate the simple and much loved traditional Greek appetiser.
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.
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.
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.
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.
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.
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.
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.
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.