Recettes grecques de nourriture

Gigantes plaki are Greek giant beans baked in a sauce of tomato, onion, garlic and olive oil until the top caramelises lightly. With tinned beans i...

Fava is a creamy puree of yellow split peas, famous from the island of Santorini. Finished with raw onion, capers, lemon and plenty of olive oil it...

Kritharaki with meat, in some regions called manestra, is a one-pan dish of stewed pork with orzo in tomato sauce. The orzo cooks in the sauce and ...

Garides saganaki, shrimp saganaki, is shrimp in a tomato sauce with feta and a splash of ouzo, cooked in a small pan. A quick dish to serve with br...

Giouvetsi is a Greek baked dish of stewed lamb or beef with orzo (kritharaki) in tomato sauce. The name comes from the clay pot in which it is trad...

Bougatsa is the best-known breakfast of Thessaloniki: crisp filo around a creamy semolina custard, dusted with icing sugar and cinnamon. You eat it...

A quick pasta with shrimp, garlic, lemon and olive oil, ready in twenty minutes. Wide ribbon pasta takes up the sauce well; Greek kordelakia with s...

Dakos is a Cretan starter: a barley rusk, briefly moistened, topped with grated tomato, cheese, olive oil and oregano. The tomato juice softens the...

Revithada is a chickpea stew from the island of Sifnos, traditionally baked for hours on Sundays in a clay pot in a wood oven. With just chickpeas,...

Bougatsa is a filo pie from Thessaloniki. The best-known version is sweet with a semolina filling, but in northern Greece savory bougatsa with chee...

Melitzanosalata is a Greek dip of roasted eggplant, garlic, olive oil and lemon. Roasting gives the smoky flavour, so roast the eggplants until the...

Feta saganaki is a block of feta fried in flour until it has a crisp crust while the inside turns soft. The name comes from the sagani, the small t...