Trahanas Soup: Tangy Greek Fermented Grain & Yogurt Soup
In this warming Trahanas soup, fermented wheat pellets (trahana) are simmered into a creamy, tangy broth. First, optional pork sausage is browned and removed. Then onions and garlic are sautéed in olive oil along with a spoonful of tomato paste and dried oregano. The dry trahanas grains are stirred in with stock, and the soup simmers for about 15–20 minutes,…
Magiritsa: Greek Easter Offal Soup
Magiritsa arrives at the festive table as the celebratory finale to the Greek Orthodox Lenten fast. This Easter-time soup is made from tender lamb offal and fresh spring greens, brightened with a luscious avgolemono (egg-lemon) sauce. It is the traditional dish served after midnight Mass on Holy Saturday, symbolizing the end of the forty-day Lent period. Fragrant dill and parsley…
Kokoretsi – Traditional Greek Lamb Offal Roast
Kokorétsi is a festive Greek specialty most famously served at Easter, cherished by devoted carnivores for its intense flavor. This rich roast is made by wrapping seasoned lamb offal – including liver, heart, spleen, kidneys, and sweetbreads – in caul fat (lamb mesentery fat) or cleaned intestines.
Kokkinistó: Greek Red Wine-Tomato Stew
Kokkinistó (from the Greek word “red”) refers to meat stews cooked in a tomato-and-wine sauce. It’s classic Greek comfort food, often made on weeknights for a hearty meal. In this dish, chunks of meat – such as beef, lamb, or even chicken – are first browned and then gently simmered in a savory red sauce made of tomatoes, garlic, onion,…
Giouvétsi: Greek Baked Orzo and Meat Casserole
Giouvétsi (also Youvetsi) is a beloved Greek casserole that pairs tender braised meat with orzo pasta in a fragrant tomato sauce. To make it, beef (or lamb) cubes are first browned and slowly simmered in a stew of tomatoes, red wine, onions, and garlic.
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…
