Briám: Oven-Roasted Summer Vegetable Medley
Briám is a quintessential Greek ladera (olive oil–based) vegetable casserole that celebrates summer’s bounty. In this one-pan dish, thinly sliced eggplant, zucchini, potatoes, onions, and bell peppers are drizzled with extra-virgin olive oil and baked slowly with chopped tomatoes, garlic, and herbs.
Traditional Greek Stifádo
Stifádo is a classic Greek comfort stew of tender meat (often beef or rabbit) braised slowly with onions in a richly spiced tomato and red wine sauce. In this rustic dish, large chunks of beef or game meat are first seared until brown, then gently simmered for hours with pearl onions, garlic, and fragrant spices like cinnamon, cloves, and bay…
Politiko Kebab – Greek Spiced Ground Meat Kebabs
Politiko Kebab has its roots in the rich culinary traditions of Constantinople (Istanbul), where Greek and Anatolian flavors blended. The term Politiko (meaning “from the city”) hints at its urban origins, distinct from rural lamb kebabs. This kebab is essentially a Greek version of a kefta: spiced minced meat shaped into logs or patties and then grilled or fried. What…
Hylopites (Chilopites)
Hylopites (also spelled hilopites or chilopites) are classic Greek egg noodles cut into small squares or diamonds. This simple pasta has roots in rural Greek kitchens and can be traced back to ancient methods of making dough with eggs and milk. In many mountain villages, women prepare hylopites in summer—using fresh goat’s milk and eggs—to dry and store for use…
Kritharaki – Greek Orzo Pilaf
In Greek cuisine, kritharaki (literally “little barley”) is the name given to orzo, a small rice-shaped pasta. Kritharaki pilaf transforms this humble pasta into a comforting side dish that rivals traditional rice pilafs. It shares a family resemblance with Pilafi, but using orzo gives the dish a distinct texture and taste. In many Greek homes, orzo pilaf is a favorite…
Pilafi – Greek Rice Pilaf
Pilafi (Greek rice pilaf) is a beloved staple side dish in many Greek and Cypriot households. Often baked under a roasting rack or cooked in a pot, it absorbs rich flavors from stock and aromatics to become warm and comforting. The grains become glossy and tender, each one infused with the scent of butter and onions. Though it is a…
Kataïfi: Shredded-Phyllo Nut Rolls
Kataïfi (pronounced kah-tah-EE-fee) is a dreamy Greek pastry that looks almost like mini cinnamon rolls wrapped in shredded phyllo. It’s sister to baklava: the flavor (nuts and syrup) is very similar, but the texture is unique. Instead of flat phyllo sheets, kataifi uses vermicelli-like strands of phyllo dough that nestle around a spiced nut filling. After baking these golden rolls,…
Galaktoboúreko: Greek Semolina Custard Phyllo Pastry
Galaktoboúreko (ga-lak-toh-boo-REH-koh) is Greece’s answer to a decadent custard pie. The name literally means “milk pie,” and it lives up to its promise: a smooth, creamy semolina custard nestled between sheets of golden phyllo pastry, all soaked in fragrant syrup. This dessert straddles two textures – it has both the tender, silky bite of custard and the crisp, flaky lift…
Loukoumádes: Greek Honey-Drizzled Doughnut Holes
Loukoumádes are Greece’s answer to doughnuts – but unlike ring-shaped Western doughnuts, these are little airy puffs drizzled generously with honey. The history of loukoumades stretches back millennia; legend says winners at the first Olympic games (776 B.C.) were awarded “honey tokens” – bite-sized fried dough soaked in honey, to honor the gods. Today, loukoumades remain a festive favorite in…
Baklavá: Layered Walnut Phyllo Pastry
Baklava needs no introduction among lovers of Mediterranean sweets. This iconic Greek dessert is a symphony of flaky layers and sticky sweetness. Originating centuries ago, baklava has become a symbol of celebration on the Greek table, featured at weddings, holidays, and family gatherings. Each bite combines an intoxicating mix of textures and flavors: crispy, buttery phyllo sheets stacked high and…
