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,…
Angolan Calulu Stew
Calulu is a rich, aromatic stew of fish (or meat) and vegetables that is a beloved part of Angolan cuisine. Its roots trace back to coastal communities where fresh and dried fish meet local greens. A typical Calulu combines salted or dried fish with onions, tomatoes, okra, and leafy greens (often cassava leaves or spinach), all slowly simmered in red…
Funje (Funge)
Funje (also spelled Funge) is the soft, sticky cassava porridge that forms the foundation of many Angolan meals. It is analogous to polenta or ugali but made from cassava flour (also called cassava meal or farinha de mandioca). When prepared correctly, funje is smooth, elastic, and mildly tangy. It has a neutral flavor that complements the bold sauces of stews…
