Tag Archives | Authentic Greek Food

Recipes of authentic νηστισιμα Greek foods.

Vegetable Stew

October 9, 2013 12

traditional Greek vegetable stew

This hearty, warming vegetable stew is the perfect way to end a cool autumn day. Traditionally, Greek vegetable stew is made with peas but I’ve had it with green beans and its just as tasty. A big piece of crusty bread, a fork and a spoon for the juices and you’ll be in heaven!

Carrots, peas and potatoes swim in a garlicky good light tomato sauce flavored with fresh dill. Fresh dill is a key ingredient here. If you don’t have any around, put this dish off for another day. Vegetable stew is a great way to use winter vegetables and cooks up in Continue Reading →

Lahanosalata / Cabbage Salad

September 30, 2013 4

traditional cabbage salad / lahanosalata

Lahanosalata is a traditional, classic winter salad in Greece. Both the cabbage and fennel are harvested in fall and used throughout the winter months. Crunchy, fresh and so full of flavor, cabbage salad easily stands alone with a piece of crusty bread or pair lahanosalata with chickpea fritters or falafel for an extraordinary meal.

I guarantee you will never want regular coleslaw again once you’ve tasted this dish. Vegan or non-vegan, the flavors and textures of this simple, so quick to prepare recipe will knock your socks off. Its enjoyed all over Greece and a must-ask-for if Continue Reading →

Apple Cake / Milopita

September 26, 2013 31

light, moist, traditional Greek vegan apple cake!

Milopita (Μηλόπιτα) or apple cake is traditionally enjoyed for breakfast in Greece. So moist, chock full of sweet, juicy apples and spiced with cinnamon and cardamom, milopita is a delicate breakfast or dessert that will become a fast favorite in your house!

This simple to bake recipe is a great way to use up apples that might be a little too bruised or old to eat on their own. And you can choose to mix in chopped walnuts or golden raisins for an apple cake with even more Continue Reading →

Chickpea Fritters (Revithokeftedes)

September 3, 2013 11

revithokeftedes or chickpea fritters

So satisfying, crispy, ‘meaty’ and aromatic with so many ways to enjoy these traditional chickpea fritters you’ll find them well worth the bit of extra effort. Revithokeftedes are perfect with a side of horiatiko chopped salad or wrapped up in pita bread with tahini lemon sauce and sliced tomatoes – chickpea fritters are a winner every time!

This scrumptious recipe takes about 4 hours total to make and because its often difficult to carve out that much time in the kitchen, I often make it in stages. The most labor intensive (and my favorite!) part is getting the skins off the chickpea and I’ll share my speedy technique so you can Continue Reading →

Rice with Fithe and Vegetables (Ρύζι με φιδέ και λαχανικά)

August 26, 2013 0

‘fancy’ rice

A simple and delicious, traditional way to dress up rice. When we were little we called it “fancy rice” because the broken bits of tiny thin noodles and bits of beautiful orange carrots just seemed to make it special. It’s a meal in itself or a lovely side dish and perfect served hot from the stove or room temp for lunch.

This recipe uses authentic fithe noodles. These are very ,very thin pasta noodles dried in the shape of small nests. You can find authentic fithe noodles at Greek and Middle Eastern markets and a good Greek brand is Misko. Goya also makes a good option (fideos/fide noodles) that you can often find in larger grocery stores in the International foods aisle. If you can’t find the real thing, try substituting angel hair or vermicelli Continue Reading →

Finikia / Melomacarona

August 17, 2013 4

finikia are traditional Christmas cookies

These sweet, crumbly, so tasty treats are made traditionally at Christmas time in Greece but, truth be told, I make them all year round. It’s so quick and easy to whip up a batch, finikia may just become your go-to Greek vegan cookie!

A few simple ingredients are all you need and they’re all things you probably have in the kitchen right now. Bonus, the dough keeps refrigerated for up to two weeks in case you want to bake a quick panful when friends drop in. The syrup can be made with either honey or agave nectar and is authentically flavored with cinnamon stick and orange peel. Sprinkle with Continue Reading →

Hosafi (Apricot Compote)

July 23, 2013 2

Hosafi is a sweet, delicious treat brought to mainland Greece by refugees from Pontos in what is now Turkey. The flavors of cinnamon, cloves and cardamom seeds together with peachy, juicy apricots are an amazing combination.

This dish was often made in winter as a way to use dried fruits like apricots and raisins that were harvested in summer and hosafi is still a popular New Year’s treat today for Greeks hailing from Cappadocia. Summer sun in every Continue Reading →

Potato Salad with Leeks and Dill

June 30, 2013 4

the perfect lunch or light dinner!

Just four ingredients in this quick, simple, full of flavor summer salad – sautéed leek, fresh dill, olive oil and potato. A squeeze of fresh lemon juice and a turn of fresh ground black pepper and I’m in heaven!

Leeks are used everywhere in Greek cooking and you’ll find them in everything from pies to soups to salads. In this recipe, the mild, gently sautéed leeks complement the potatoes without overwhelming them as onions sometimes do in potato salad. You’ll notice the difference immediately. Leeks can be Continue Reading →

White Beans with Greens (Φασόλια με χόρτα)

June 21, 2013 7

white beans and swiss chard

A perfect dish for summer greens and an authentic meal enjoyed all over Greece. Swiss chard, beet greens and vleeta/amaranth all are good choices for this recipe. It’s just as delicious warm from the stove or packed in a picnic lunch and good to the last bean!

Northern white beans are my favorite in this dish with their creamy, meaty texture. Fresh dill, tomatoes, onions and garlic round out the simple ingredients and give you a tasty, traditional, nutritious meal you’ll love Continue Reading →

Hortopita (Wild Greens Pie)

May 26, 2013 6

hortopita / wild greens pie

Hortopita or Wild Greens Pie is traditionally made in the spring when wild greens are young and tender. In the US, we have access to a variety of greens year round so you can enjoy this hearty, nutritious meal any time.

My yiayia’s favorite combination of greens for this pita, and what I use today, include dandelion greens, mustard greens and spinach. Add scallions, dill and parsley and the aromas of a Greek hillside will fill your kitchen. The flavors balance well so you taste the perfect Continue Reading →

Bobota / μπομπότα (Cornbread)

April 10, 2013 6

bobota with orange syrup

A rustic village so-tasty cornbread, bobota is amazingly versatile in both preparation and presentation. I’ve included a number of traditional variations in this recipe so you can easily make it your own. It’s the perfect breakfast, dessert or just anytime snack!

When making this recipe for myself, I like to bake in a loaf pan and cut it into long biscotti or paximadi type slices and toast them in the oven to have with coffee. For company or to serve as desert, I cook it in a 8×8 inch brownie pan, cut into 3x3inch squares and dust with powdered sugar. My mom and her mother both bake it in a round pan, cut like you would a pie and soak it in sweet syrup. Any way you choose, this Continue Reading →

Peach Barley

March 14, 2013 0

peach barley with chopped pecans

This delicious dish hails from the peach orchards of northern Greece. Growing up, we often had a bowl for lunch on hot summer days. It was cool from the fridge, full of sweet peaches and honeyed chewy barley – almost like eating desert and always a treat!

One taste and you’ll see what an amazing flavor combination peaches and barley make in this authentic Macedonian village dish. A touch of honey (or agave), a bit of orange juice, a dash of cardamom, a few sprigs of fresh mint and a pinch of cinnamon make this simple recipe so delightful Continue Reading →

Okra (μπάμιες)

February 23, 2013 10

okra in light tomato

Oh how I love okra! Tender, sweet with a big piece of crusty bread to sop up the garlicky good sauce and you’ve got yourself a Greek vegan good meal.

This recipe gently braises the okra. It’s a simple, no fuss method that allows the okra to stew slowly until they’re melt in your mouth perfect. Late spring and early summer is okra season here and I always keep my eye out for them to first appear at my favorite farmers market. They do pop up Continue Reading →

Savory Onion Pancakes / Kremidotiganites

February 19, 2013 7

savory onion tiganites

Savory pancakes are a staple in Greek cooking. A light batter with assorted vegetable fillings make these delicious, traditional tiganites (fritters) a satisfying meal or a delicious, nutritious quick snack.

Sweet white onions and a bit of fresh mint are the perfect filling for these tiganites and I’ll let you in on a secret that will really pump up the flavors- sweat your onions before adding them to the batter. Sweating, not frying or sautéing, the onions makes them soft and sweet. The savory tastes Continue Reading →

Bourekia with Potato and Leek

December 15, 2012 2

potato and leek bourekia

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 →

Roasted Red Pepper Dressing

December 1, 2012 3

cucumber salad with red pepper dressing

Roasted red pepper dressing will have you licking your fingers to get every last drop. The slightly chunky texture of this dressing makes every salad a meal and every bite a tantalizing, tangy taste surprise.

It’s bright color dresses up any dish and the recipe takes only a few minutes to put together. You’ll use it on so much more than salad, just let your tastebuds Continue Reading →

Wheat Berry Pudding / Varvara

August 11, 2012 2

wheat berry pudding

I’ve always eaten this dish for breakfast. We jokingly called it Greek oatmeal and it’s still one of my favorites today! Then one day a few years back, I came across it served as dessert in a little village on the island of Chios. The clouds parted, the sun shone, angels sang – I could enjoy this sweet, creamy, nutty pudding any time of day, hooray!

Served warm from the stove with golden raisins mixed in, wheat berry pudding is a fantastic way to start the day. Served at room temp as dessert, appetizer or even lunch with your favorite fruits and nuts Continue Reading →

Greek Green Beans / Fasolakia

July 10, 2012 44

Greek green beans / fasolakia

I visited a friends house after school once and her mom asked if I liked green beans, she was serving them with dinner. I said, yes I loved them! Well, that was before I sat down to eat a side of soggy, grey-green canned beans. Yuk! Green beans to me were soft and tender and swimming in tomato, garlic and olive oil.

You’ll be surprised how simple these are to prepare and how melt in your mouth delicious they are. This recipe is based on 2 lbs of green beans and can easily be doubled or tripled with perfect results. Make sure to have Continue Reading →

Toasted Chickpeas (Stragalia/Στραγάλια)

June 12, 2012 6

stragalia / traditional toasted chickpeas

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 →

Horiatiko Greek Salad

April 30, 2012 0

Greek chopped salad in kouloura

This is a traditional, horiatiko or village, chopped Greek salad. A fail-proof recipe, the fresher your veggies are here, the more delicious your salad will be. I think of it as a very farmers market friendly dish!

So quick and easy, you’ll find yourself making this salad all the time. I’ve listed out the ingredients by number of each vegetable with corresponding cup measurements so you can easily scale this recipe to Continue Reading →

Spanakorizo (Spinach and Rice)

February 20, 2012 35

spanakorizo / spinach and rice

Such a healthy, hearty, tasty dish – this meal can be on your table in less than 40 minutes. Spanakorizo (Σπανακόριζο) is traditionally served as both a main and side dish. Pair it with a wedge of lemon and a piece of bread, this dish is delicious right off the stove or served at room temperature.

Guaranteed to become one of your go-to Greek vegan and Meatless Monday recipes, spanakorizo is another great option for take-to-work/school lunch. I use fresh spinach probably 90% of the time but in a pinch, Continue Reading →

Skordalia with Roasted Garlic

November 26, 2011 4

Skordalia with Roasted Peppers and Olives

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 →

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