Although greens and lentils both play a major role in the Greek vegetarian diet, the combination of the two is unusual in Greece. This is a thick and hearty soup, perfect for a cold winter’s day. Try stirring a little Kalamata olive paste or Greek balsamic into the soup to add depth of flavor....
Add a little feta to this dish, and you’ve got a complete meal. 1 cup wild rice, rinsed and soaked for 30 minutes 1 cup baby lentils, rinsed and drained 1/4 cup, plus 2 tablespoons extra-virgin Greek olive oil 2 medium carrots, washed, peeled, and diced 2 celery ribs, washed, trimmed, and minced 2...
Makes about 6 generous portions 1 16-ounce jar grape leaves in brine 2/3 cup extra-virgin Greek olive oil (preferably Cretan, preferable from Siteia) 5 cups finely chopped red onion 1 cup long-grain rice, rinsed and drained 2 large garlic cloves, finely chopped ½ cup seedless dark raisins ½ cup pine nuts, lightly toasted...
Unlike small, meatball-size chick pea fritters elsewhere in Greece and certainly a distant cry from the Egyptian falafel, the Rhodian version turns calls for big, plump filling patties. They are found, in various renditions, all over the island. Pitaroudia with chick peas are by far the national dish of Rhodes. Makes 8 to 12...
Rusks are an ancient food in Greece. Basically they are the twice-baked breads, in various shapes. A dearth of fuel, i.e. wood, made daily, or even weekly, baking almost extravagant in the Greek countryside. These rusks are slowly dehydrated during the second baking, which happens overnight in a wood-burning oven that is not...
All over the Aegean you can find vegetable fritters and they are a great way to make vegetables–everything from wild greens to cauliflower to tomatoes, chickpeas, and more–fun and interesting. Kids love these crispy treats. This particular recipe is from the Cyclades. Tomato fritters are a traditional meze and main course vegetarian dish in...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
