Lahanodolmades Avgolemono
In this recipe, whole cabbage leaves are parboiled until soft, then each is filled with a herbed meat-and-rice mixture and rolled into a neat cigar shape. The rolls are packed into a pot and simmered gently in broth and olive oil until everything is tender. An avgolemono (egg-lemon) sauce is prepared by whisking eggs with lemon juice and tempering it…
Soutzoukakia Smyrneika
Greek soutzoukakia are spiced cumin meatballs simmered in a savory tomato sauce. The oblong meatballs are first fried until lightly browned, then cooked in a sauce with onions, garlic, and fragrant spices like cinnamon and allspice. Ready in about an hour, this Asia Minor-style dish makes for a hearty, comforting supper. Serve with rice, mashed potatoes, or crusty bread to…
Moschari Kokkinisto
Moschari Kokkinisto is a classic Greek comfort stew enjoyed in households across the country. The name kokkinisto means "red-cooked," referring to the bright tomato-based sauce in which the meat simmers. In this rustic recipe, bite-sized chunks of beef (or traditional veal) are slowly braised with onions, garlic, red wine, and warm spices. The result is a deeply flavorful dish with…
Greek Bifteki
Bifteki holds a cherished place at Greek grillhouses and family gatherings. These seasoned beef patties, often shaped into oblong burgers, bring together familiar grill flavors with a distinctly Mediterranean twist. At first bite one encounters a symphony of aromatic herbs and spices — typically oregano, parsley, and a hint of garlic — that infuse the meat with bright, savory notes.…
Bamies Laderes
Bamies laderes (okra stewed in tomato and olive oil) is an unexpected delight for those who give it a chance. Fresh okra pods, often associated with Southern cooking, find a new voice in this Greek dish. Here, they’re simmered slowly in a bright, tangy tomato sauce with plenty of olive oil. The result? A texture that is silky rather than…
Gigantes Plaki
Gigantes plaki is a beloved Greek comfort dish that feels like a warm embrace on a cool evening. Its name literally means “giants on the plate,” referring to the large shell-beans (gigantes) it stars. These giant butter beans are simmered and then baked in a lush tomato and olive oil sauce until velvety soft. The process is slow and patient,…
Astakomakaronada
Tender chunks of lobster are simmered in a vibrant tomato sauce with garlic, onions, white wine, and herbs, then tossed with al dente pasta. A generous drizzle of olive oil adds richness, while a pinch of oregano or chili provides a subtle kick. The final dish showcases a balance of sweet seafood and savory tomato, perfect with a side of…
Greek Pocketless Flatbread
Greek pita is a soft, pocketless flatbread made from a simple dough of flour, yeast, water, and olive oil (often with a touch of yogurt or milk). These homemade rounds bake up warm and pillowy, perfect for wraps, dips, or any Mediterranean dish. Each pita puffs slightly on the hot skillet, creating a tender interior. Ready in about 30 minutes,…
Melitzanes Imam
Melitzanes Imam (often called Greek Imam Bayildi) is a classic Mediterranean dish of eggplants stuffed with a tomato-onion filling and baked until meltingly tender. Its name, meaning "the imam fainted," hints at the rich, unforgettable flavor: long-simmered onions caramelize with garlic and peppers, melding with ripe tomatoes to create a luscious stuffing. Each eggplant is slit open to cradle this…
Aginares a la Polita
Greek Aginares a la Polita is a bright artichoke stew with carrots, peas, and dill in a lemony olive oil broth. Tender artichoke hearts simmer until meltingly soft alongside sweet carrots and garden peas. A squeeze of fresh lemon and a handful of chopped dill bring refreshing zest to each bite. Rich olive oil gives the stew a silky texture,…
