Course
Greek Side Dishes
Lemon potatoes, wild greens, rice pilafs and roasted vegetables: the supporting plates that turn a piece of grilled meat or fish into a proper meal.
Greek cooking organises itself around the table rather than around courses in the French sense. Dishes arrive together, plates are shared, and the distinction between a starter and a main is often a matter of how much of it there is. The grouping below is a practical one for cooking from, not a rule anyone in Greece would recognise.
The dishes filed here include Patates lemonates, Horta vrasta, Louvi, Tsigareli, Fasolakia lathera and Kolokithakia tiganita. Each one is written out in full, with the reasoning behind each step rather than just the sequence, because the difference between a good version and a poor one is almost always in the detail that recipes leave out.
Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.
Greek Side Dishes
17 recipes on the site so far.
Greek Side DishesHorta
Χόρτα βραστά · 35m · serves 4
Greek Side DishesFasolakia Lathera
Φασολάκια λαδερά · 1h · serves 4
Greek Side DishesMelitzanes Tiganites
Μελιτζάνες τηγανητές · 45m · serves 4
Greek Side DishesBamies Latheres
Μπάμιες λαδερές · 1h · serves 4
Greek Side DishesKolokithakia Yiahni
Κολοκυθάκια γιαχνί · 45m · serves 4
Greek Side DishesPiperies Tiganites
Πιπεριές τηγανητές · 22m · serves 4
Greek Side DishesAnginares me Araka
Αγκινάρες με αρακά · 1h · serves 4
Greek Side DishesPatatokeftedes
Πατατοκεφτέδες · 50m · serves 6