Ελληνικές συνταγές τροφίμων

Saganaki is a thick slice of hard cheese, lightly floured and pan-fried until a golden crust forms while the inside softens. It is named after the ...

Stifado is a Greek stew defined by its onions: small whole onions or shallots, roughly equal in weight to the meat, slowly cooked with red wine, vi...

Soutzoukakia are oval, cumin-spiced meatballs simmered in tomato sauce. The dish comes from Smyrna (today's Izmir) and was brought to Greece by ref...

Arni sto fourno me patates, lamb baked with potatoes, is the Sunday and Easter roast of Greece. The lamb is studded with garlic, rubbed with lemon,...

Greek meals often start with a few dips and bread. These two cover both ends of the scale: cool, garlicky tzatziki and tyrokafteri, a spicy whipped...

Avgolemono is the Greek egg and lemon sauce that turns a simple broth into a silky soup. This version adds kale, carrot and onion to the classic ri...

This feta tart uses filo pastry as a crisp shell around a filling of feta, Greek yogurt, eggs and dill. It is quicker than a traditional pie and wo...

Horta are boiled leafy greens dressed with olive oil and lemon, a side dish on almost every Greek table. In Greece they use wild greens; outside Gr...

Avgotaraho is Greek bottarga: the roe sac of the grey mullet, salted, dried and sealed in beeswax, best known from the lagoons of Messolongi. Its t...

Chtapodi krasato, octopus stewed in red wine, is a classic of Greek island tavernas. The octopus first cooks in its own juices, then simmers in win...

Lemonato is a Greek way of roasting meat with lemon, garlic and oregano. Here a leg of lamb roasts on a bed of potatoes that soak up the lemony jui...

Gemista means stuffed. Tomatoes and peppers are filled with rice, grated tomato, onion and fresh herbs, then baked until soft and lightly caramelis...