Ελληνικές συνταγές τροφίμων

Tirokroketes are croquettes with a thick cheese base, a crisp crumb and a molten centre. The base is made a few hours ahead, so the croquettes only...

Domatokeftedes are fritters of ripe tomato, onion and herbs, a dish closely associated with the island of Santorini. They are vegan, crisp outside ...

Kolokithokeftedes are crisp fritters of grated zucchini, feta and fresh mint. The trick is to squeeze the zucchini very dry before mixing, so the f...

Melomakarona are soft Greek cookies made with olive oil, orange and semolina, dipped in honey syrup and topped with walnuts. They are the classic C...

Revani is a Greek semolina cake flavoured with orange and soaked in syrup. The cake is light because the egg whites are whisked separately and fold...

Kataifi is shredded pastry that turns golden and crisp in the oven. Pressed into a muffin tin it makes small nests, here filled with baked feta and...

Tyropitakia are small filo triangles filled with feta and kefalograviera. You find them on every Greek party table and in every bakery; they also f...

This bean soup follows the method of fasolada, the well-known Greek bean soup, but with black-eyed beans instead of white beans. They cook faster a...

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,...

Fakes is the Greek lentil soup: small lentils stewed with onion, carrot, garlic, tomato and bay leaf, and finished at the table with a splash of vi...

You cook this Greek flatbread in a hot grill pan instead of the oven. It comes out soft, with air bubbles and brown spots, perfect for souvlaki, wi...

Laxanodolmades are cabbage leaves filled with minced meat, rice and fresh herbs, simmered until soft and finished with a creamy egg-lemon sauce. In...