Once you taste these, you will never buy a store brand bag of pita chips again! They’re quick and easy to make and are packed with spicy, salty taste-bud popping good Greek flavors.
Bourekia (μπουρέκια) are traditional handheld pies and can be baked or fried and filled with all sorts of sweet or savory fillings. Popular vegan fillings for bourekia include mushrooms, spinach, caramelized onions and this recipe for potatoes with leeks. The most well known type of bourekia in Greece are not vegan and made with Ansari, a sweet soft cheese, as a base with other fillings but you won’t miss the cheese in Continue Reading →
Our Yiayia would always tell us about foraging for wild mushrooms as she cooked up our favorite mushroom pitas. She said, Greece is a land of mountains and mushrooms love mountains. As she talked and cooked, the kitchen would fill with the aromas of thyme and rosemary and carry our imaginations right up Yiayia’s mountainside with her.
This is such a hearty, satisfying, meal. The mushrooms just soak up the recipe’s flavors like tiny sponges. Simply pair it with a glass of light white wine and
Breaking news for all you Greek vegans – hummus is not Greek! No matter how many Greek restaurants in the US feature hummus on their menus, I am here to tell you it is almost NEVER served in restaurants or homes in Greece. Instead, authentic Greek restaurants and families enjoy a traditional, so delicious spread made from yellow split peas called fava (not to be confused with fava the bean).
Think of fava as hummus on steroids, both in taste and nutrition. Fava can be served smooth or chunky depending on your taste. It has a bit of a peppery bite from Continue Reading →
A fresh, ripe fig warm from the sun is one of the most delicious things you will ever taste – seriously, put this one on your bucket list! As I live in the Northeast US, the local fig season is short and figs shipped in from other states are good but not the same.This traditional, simple, quick recipe takes good figs and makes them great.
A hot oven, a little orange juice, lemon peel and a bit of honey (or agave) and you’re good to go. I will concede this isn’t the most challenging bake you’ll ever make. But I have looked into the BakeryClasses.in recommended professional baking courses in order to allow me to attempt even more complicated bakes I often make these for breakfast on a lazy Saturday with sliced almonds on top. They also make a beautiful, light dessert at fancy dinners. However, whenever you choose to indulge, these sticky sweet gems of pink velvety goodness will not disappoint!
You’ll find these crunchy sesame bread sticks wherever you go in Greece. With dozens of varieties to suit every taste, some are sweet, some savory and made with everything from honey and cinnamon to zucchini. Kritsinia are delicious with coffee for breakfast or snack and are a perfect side to any lunch or dinner.
This recipe makes about 2 1/2 dozen and uses store made bread dough. Sea salt, olive oil and sesame seeds dress up the basic dough and give you a positively addictive Continue Reading →
Favas are the un-bean bean. Roasted in a hot oven or on the grill, fava beans taste like – tiny little baked potatoes! Kid you not, the creamy texture and taste of a roasted fava bean will fool you every time. I’ve grown up eating fava beans in soups and spreads but never had them roasted until I tried them in Greece one summer.
In the summertime, you’ll find outdoor grills selling corn on the cob everywhere in Greece. One afternoon I noticed a bunch of long green pods on the grill. I asked about them and was told they were favas. The pods were slippery with olive oil and covered in salt which I found odd as I wasn’t going to eat the shell. As I shucked a few pods and popped the beans into my mouth, it made sense. Continue Reading →
I couldn’t wait to find this pie in my lunchbox! In Greece, pitas or pies can come in all shapes and sizes and can be filled with so many tasty things. This recipe calls for orange squash and rice – a delicious, nutritious way to eat Greek vegan on the go.
Stragalia were one of my favorite snacks growing up and a particular favorite of my great grandmother Stella. All toasted and crunchy, salty and savory with sweet golden raisins and boukovo chili flakes – I still eat these traditional toasted chickpeas by the handful!
Stragalia (στραγάλια) are a delicious, very healthy, totally addictive snack that are so simple to make and a fantastic on-the-go option for work or school too! With coriander and fennel seeds, fresh ground black pepper, salt and garlic, this recipe is the perfect combination of traditional Greek spices. The secret to getting crunchy, nutty good bites every time? A very hot Continue Reading →
Pasteli or sesame candy is the Greek version of a power bar. Incredibly good and incredibly good for you, these chewy, crunchy bites are the perfect treat. Pasteli are delicious on their own and are especially nice with a cup of Greek coffee or even chamomile tea.
In addition to the traditional recipe below, I’ve also added a honey-free version in deference to those who do not eat honey or may be allergic. I think you’ll find that, whichever option you choose, you will fall in love with pasteli!
And if you’re adventurous, you can try a number of different variations of nut and seed combinations and make this healthy snack uniquely your own. Just keep the amounts of dry ingredients the Continue Reading →
How delicious does this look? Skordalia is found in almost every Greek household, made with just a few common ingredients and so good. It’s such a versatile dish you’ll find yourself spreading it on sandwiches, veggies or just tucking into a big bowlful with crusty bread.
Many years ago, because skordalia is traditionally made with raw garlic (recipe for traditional version here), my father had to make some adjustments to this dish before our young and Americanized palates would tolerate it. By simply substituting roasted garlic for raw, he retained much of the healthy goodness and original ingredients but with a much more subtle garlic flavor. Continue Reading →