8 to 12 servings 3 tbsp. Greek extra virgin olive oil 1 large onion, finely chopped 1 pound/ ½ kilo yellow split peas 2 quarts/liters water or chicken stock 2 bay leaves 2 to 3 sprigs thyme Salt and pepper, to taste Juice of ½ lemon 4 oz. cured Greek or other pork, julienned...
For 9-in. / 22-cm tart 1 prepared pre-baked pate brisee For the filling 1 tbsp. Greek extra-virgin olive oil 2 leeks, white parts only, coarsely chopped (1 cup). 1 tsp. chopped fresh rosemary or 1 / 3 tsp dried 1 cup grated Metsovone or smoked provolone ¾ cup heavy cream 3 large egg yolks...
I think that outside of Greece, most people don’t realize how entrenched is the tradition of smoked fish and farmed fish. Trout and salmon trout are major Greek products. In this unusual, non-traditional recipe I put to use some of the country’s most esteemed products, but I also offer substitutes, just in case you...
Unless you really aren’t a mushroom fan (and I don’t know too many such folks), grilled mushrooms are a classic, easy recipe fit for the holidays and every day. The tang of garlic, Greek olive oil and oregano make these grilled mushrooms even better. You can serve them right out of the oven, or...
Greece meets other parts of the Mediterranean in this easy, pretty dish that marries the classic Greek olive, albeit sweet, with classic Italian prosciutto. I am usually not a great fan of sweet olives or sweet olive relishes, having once tasted candied olives at a market in Shanghai and developing an immediate distaste for...
Salmon isn’t exactly a fish that swims anywhere near the Mediterranean or Aegean, but it’s a fish that Greeks have embraced, both fresh and smoked. It pairs beautifully with the thick Greek yogurt that has conquered the world. In this recipe, I mix in a little katiki, a grainy, sour, yogurt-like cheese from mainland...
