Lakerda – Salt-Cured Bonito Slices
Lakerda is a prized traditional Greek meze made from salt-cured bonito (a type of large tuna-like fish). Its preparation involves preserving thick steaks of fresh bonito in salt brine for several days until the flesh is firm and deeply flavorful. When ready, the slices of lakerda are served simply drizzled with extra virgin olive oil and fresh lemon juice. The…
Midia Saganaki – Spicy Greek Mussels
Midia saganaki is a delightful Greek seafood meze that highlights the natural brininess of mussels with the tangy richness of tomato and feta. In this rustic dish, fresh mussels are quickly sautéed and then simmered in a vibrant, herb-scented tomato sauce. The process ends with a generous sprinkle of crumbled feta cheese and chopped parsley, creating a saucy, shareable plate…
Garides Saganaki – Greek Shrimp with Tomato and Feta
Garides saganaki is a vibrant Greek seafood dish that straddles the line between meze and main course. In this classic recipe, large shrimp are briefly sautéed, then bathed in a rich, chunky tomato sauce infused with garlic, herbs, and a hint of heat. A splash of lemon and generous crumbles of feta cheese finish the dish, lending bright acidity and…
Psari Plaki – Baked Greek Fish
Psari plaki is a beloved home-style dish from Greece, where simple ingredients combine into a comforting seafood casserole. The name literally means “fish in a flat dish,” a nod to the traditional method of baking fish with vegetables and olive oil (the word plaki refers to this casserole-style cooking). This rustic oven-baked fish dish is deeply rooted in Greek island…
Exohiko — Greek Country-Style Meat Parcels in Phyllo
Exohiko (Greek for “countryside” or “outside”) refers to a rustic baked parcel beloved in Greek home cooking. This hearty dish features tender cooked meat (often lamb), layered with vegetables and cheese, all wrapped in crispy phyllo dough or sometimes parchment. It’s comfort food that was traditionally made with leftovers: pieces of roast lamb, bits of cooked vegetables, and any hard…
Spetsofai — Greek Sausages with Peppers & Tomatoes
A rustic Pelion stew of Greek sausages simmered with red and green peppers, tomato, garlic and herbs. Spicy, hearty and served hot in its rich tomato sauce.
Paidakia — Charcoal-Grilled Greek Lamb Chops
Paidakia are Greece’s quintessential grilled lamb chops, a soul-satisfying staple of seaside tavernas and backyard barbecues alike. These tender rib chops are lightly marinated in fresh lemon juice, garlic and fragrant oregano, then grilled until just charred and succulent. The result is a vibrant dish that showcases the pure flavors of lamb, brightened by lemon and herbed with oregano. In…
Arnaki Frikase (Greek Lamb Avgolemono Stew)
Greek lamb and spring greens stew finished in an egg-lemon (avgolemono) sauce. Tender lamb shanks or neck simmered with celery, lettuce and dill, enriched with a creamy lemon-egg broth.
Papoutsakia (Greek Stuffed Eggplant “Little Shoes”)
Papoutsakia (literally “little shoes” in Greek) are a beloved comfort food in Greece. This classic dish consists of eggplants hollowed into boat shapes and filled with a rich, spiced meat-and-tomato sauce, then crowned with a layer of creamy béchamel sauce. Think of it as a single-serving casserole – a close cousin to moussaka. Each eggplant half becomes a “shoe” filled…
Fasoláda: Greek White Bean Soup
Fasoláda (Φασολάδα) is often called Greece’s national dish – a warm, hearty white bean soup that’s been nourishing families for generations. Simple ingredients – beans, olive oil, tomatoes, carrots and celery – cook slowly to create a thick, stew-like broth, melding into an earthy, comforting meal.
