Main

Archive | Side Dishes

These dishes can be served alongside a main course, as a first course or all on their own. Kali Orexi!

Gigantes Plaki / Baked Giant Beans

from the oven - gigantes plaki

from the oven – gigantes plaki

Gigantes plaki, or baked giant beans, are about as Greek and about as good as a dish can be.

There are countless variations of this classic dish and the recipe below is our family’s favorite. This recipe calls for parsley, celery, oregano and mint to flavor the delicate tomato sauce and beans. This combination is a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon. Truth be told though, I don’t think I’ve ever met a plate of gigantes I didn’t like!

Busy schedule? No worries – gigantes plaki can easily be made in parts or stages, I do it all the time. Prep your gigantes (or large lima) beans up to 2 days ahead, make your sauce the day before and then assemble and bake when you’re Continue Reading →

Greek Peas / Arakas Kokinistos

Greek peas with tomato and dill

Greek peas with tomato and dill

Plump, sweet little green peas swimming around in a sauce of tomatoey, dill goodness – how good does that sound? Add a piece of crusty or grilled bread to help sop up all the crazy yummy soupy extra and you’ve got yourself one of the tastiest and simplest meals in Greek cooking.

Greek peas are phenomenal and hands down our absolute favorite way to enjoy peas. They’re perfection right off the stove and even a bit better than that a day or two later!  This dish is infinitely scalable and very easy to reheat. In Greece a big bowl of arakas kokinistos is often enjoyed as a meal in itself and Greek peas are also an amazing side dish to Continue Reading →

Grilled Bread / λαδοβρεχτό

warm grilled bread with olive oil, sea salt and Greek oregano

warm grilled bread with olive oil, sea salt and Greek oregano

Grilled bread  or λαδοβρεχτό is probably one of the most wonderful and simplest ways to enjoy a loaf of good bread. I make it right on the grill in summer and early fall and use a grill pan on the stovetop when its too cold to grill. Nice, thick slices are my favorite and just the thing to soak up the few but delicious flavors here. They also hold up well piled high with endless topping options (see list below!)

While the bread is still warm, preferably right off of the heat, generously brush each piece with good Greek olive oil and sprinkle with a coarse sea salt and crushed dried Greek oregano. Could it be any easier? Enjoy just as is, as a side to your favorite soup/stew or topped with Continue Reading →

Roasted Grapes

Roasted red grapes with coarse black pepper, brandy, olive oil, sea salt and thyme

Roasted red grapes with coarse black pepper, brandy, olive oil, sea salt and thyme

An insanely good snack on their own and a beautiful topping to a platter of steaming rice pilaf or salads – roasted grapes aim to please! Grape season in Greece comes all at once and hot and heavy, grapes are everywhere in August. Traditionally the first harvest of grapes was blessed on the feast of the Holy Transfiguration and from there the race was on to find ways to enjoy and preserve this native abundance.

Roasted red grapes – simply a handful of ingredients and a quick blast of hot oven – are one very lovely and very delicious such way. I found this dish on my mother’s island of Evvia. In front of me at lunch was a steaming platter of rice pilaf topped with this huge, gorgeous, bright pink and purple mound of sticky sweet savory red grapes. I was mesmerized! Around me people started, quickly so as not to be noticed, picking off a roasted grape or two from the platter. Our host stirred them into the pilaf right before serving and the entire Continue Reading →

Tourlou Tourlou / Briam

tourlou tourlou of summer vegetables

tourlou tourlou of summer vegetables

Tourlou tourlou, which literally means all mixed up, is really the most wonderfully delicious mix up of vegetables!  Perfect for summer when garden fresh veggies are everywhere, a few simple ingredients and you’re on your way to one of the best traditional vegetable meals in all of Greek cooking.

This dish also goes by the name briam from the Turkish version and is also very similar to the traditional French dish ratatouille. Full of flavor and so satisfying, you can enjoy tourlou tourlou hot right from the oven or the next day at room temperature. Serve as a filling meal or as a tasty veggie side dish to Continue Reading →

Melitzanosalata / Eggplant Dip

melitzanosalata drizzled with olive oil on grilled bread

melitzanosalata drizzled with olive oil on grilled bread

There couldn’t be a simpler or more delicious way to eat eggplant!  Not a fan of eggplant?  Melitzanosalata will knock your sox off and have you waiting for eggplant season to roll around next! This very traditional Greek summer dish is authentically vegan and is so incredibly flavorful you will be so surprised by how few ingredients you’ll need and how easy it is to make.

A couple of medium eggplants, an open flame (a grill ideally but a broiler will do!), roasted garlic cloves, fresh lemon juice, salt and pepper – thats it! Slather this yummy goodness over grilled bread, scoop it up with homemade pita chips or put as a side to just about any dish and you will not be disappointed, I Continue Reading →

Marathopites / Fennel Pies

marathopites / fennel frond pies

marathopites / fennel frond pies

Fresh wild greens, aromatic fresh herbs and olive oil all wrapped in a simple dough = handheld heaven! Pites (or singular, pita) are a general word to describe hand held pies of all sorts. The variety of fillings is endless, many many of which are traditionally meat/dairy free. This particular pita, marathopita, comes from the island of Crete where wild fennel runs, well, wild!

The perfect lunch, snack or even breakfast and very child friendly – marathopites (μαραθόπιτες) use only the leaves or frilly fronds that grow on thin stalks above the fennel bulb. Here in the Northeast US its often difficult to find fennel bulbs with a beautiful bushy bunch of fronds attached as they’re usually trimmed for supermarket shelves.  They can, truth be told, get a bit unruly. Then comes July at the farmers market and fennel is at every stall, displayed in all her leafy glory. This is the time to make, eat and freeze for non-fennel seasons, marathopites! Continue Reading →

Quantcast