Diet
25 Dairy-Free Greek Recipes
Strip out the feta and yogurt and there is still an enormous amount left, particularly among the fasting dishes and the seafood.
Take out the feta and the yogurt and there is still an enormous amount of Greek food left. The fasting dishes never had dairy in them, and neither does most of what comes off the grill or out of the sea.
Souvlaki, gyros, paidakia, lamb souvla and spit-roasted pork are meat, oil, lemon and oregano. Kleftiko, lemon roast chicken and stifado need no dairy either. Nor do grilled octopus, sardines or fried squid.
Avgolemono is the one to know. It gives a soup body with egg and lemon, and there is no cream in it.
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.
1. Avgolemono Soup
Kotosoupa avgolemono · Κοτόσουπα αυγολέμονο · ahv-gho-LEH-mo-no
Avgo is egg and lemoni is lemon. Whisked together and loosened with hot broth, they thicken a soup with no flour and no cream. It is what a Greek kitchen makes when somebody has flu. The broth goes into the eggs one ladle at a time, away from the heat, or they scramble.
Yiayia’s tip: Room temperature eggs. Cold eggs hitting hot broth is a bigger temperature shock and a bigger curdling risk. Take them out of the fridge half an hour ahead.
Make Avgolemono Soup2. Veal in Garlic and Vinegar Sauce
Sofrito · Σοφρίτο · so-FREE-toh
Venice ruled Corfu for four hundred years and the Ottomans never took it. This is how that tastes. No tomato, no cinnamon, no oregano: thin veal braised in white wine, vinegar, a great deal of garlic and parsley. Three dishes define Corfiot cooking: pastitsada, bourdeto and this, the most delicate of them.
Yiayia’s tip: Do not brown too hard. Sofrito's sauce should stay pale. Deep browning gives a darker, heavier sauce that belongs to a different dish.
Make Veal in Garlic and Vinegar Sauce3. Kleftiko
Κλέφτικο · KLEF-tee-koh
Kleftis means thief. The klefts were mountain fighters under Ottoman rule who stole a sheep and had to cook it with no smoke to give them away, so it went into a closed pit over embers. A sealed parcel does the pit's job now. Twenty-five minutes of work, then four hours unopened in the oven.
Yiayia’s tip: Two layers, paper inside foil. Foil alone can react with the lemon and leave a metallic edge on the meat. Baking paper next to the food and foil outside it gives you a reliable seal without that risk.
Make Kleftiko4. Grilled Octopus
Htapodi sta karvouna · Χταπόδι στα κάρβουνα · htah-POH-thee stah KAR-voo-nah
Octopus on a line outside a taverna is the picture everyone knows, and the drying does help. What makes it tender is a long, gentle simmer in the liquid the octopus gives up, with no water added. The grill only finishes it, in about four minutes. Raw on the fire, it turns to rubber.
Yiayia’s tip: Frozen is better than fresh here. One of the few cases where this is true. Freezing does the tenderising work that would otherwise take beating or luck.
Make Grilled Octopus5. Stifado
Στιφάδο · stee-FAH-thoh
A stew defined by its onions. They go in whole, a kilo of them to a kilo of meat, and come out sweet and translucent. Red wine vinegar gives it a sharpness no other Greek stew has, with cinnamon, clove and bay behind it. Beef is usual. Rabbit is arguably the more traditional choice.
Yiayia’s tip: Blanch the onions to peel them. One minute in boiling water then into cold, and the skins slip off. Saves half an hour and a lot of unpleasantness.
Make Stifado6. Cypriot Stuffed Vine Leaves with Meat
Koupepia · Κουπέπια · koo-PEH-pee-ah
In Cyprus the everyday word for stuffed vine leaves is koupepia, and the everyday kind has meat in it. This is what a Cypriot household makes on a Sunday. Mint runs through the filling where dolmades would have dill, and many families pour avgolemono over at the end. The rolling takes an hour.
Yiayia’s tip: Roll tighter than feels necessary. The rice triples in volume. A loose roll is a roll that opens in the pot.
Make Cypriot Stuffed Vine Leaves with Meat7. Cypriot Sausages in Caul Fat
Sheftalia · Σεφταλιά · shef-tah-lee-AH
A sausage with no casing. Cypriot cooks wrap the minced pork in caul fat, the lacy membrane from around an animal's abdomen, and over charcoal it does two jobs: it holds the shape, and it bastes the pork as it melts. Inside is onion, parsley and a trace of cinnamon that few people can name.
Yiayia’s tip: Ask a butcher directly for caul fat. It is rarely on display but most butchers carry it or can order it in for you, since several cuisines use it the same way.
Make Cypriot Sausages in Caul Fat8. Cypriot Pork in Red Wine and Coriander
Afelia · Αφέλια · ah-FEH-lee-ah
Pork, red wine, coriander seed and time. The list barely goes further, and nothing else cooked in Greece or Cyprus tastes like it. The seed flavours it, not the fresh leaf. The pork is marinated, browned and braised until the wine is a thick, dark, sticky sauce, with the lid off or half on.
Yiayia’s tip: Crush the seed fresh. Pre-ground coriander loses its aromatic oils quickly. Crushing whole seed just before cooking is what gives afelia its real character.
Make Cypriot Pork in Red Wine and Coriander9. Cypriot Bulgur Shells Stuffed with Meat
Koupes · Κούπες · KOO-pes
Cyprus sits between Greece, Turkey and the Levant, and here it shows. These are close relatives of Middle Eastern kibbeh: a thin bulgur and semolina shell around spiced minced meat, shaped into small torpedoes and fried. The shell has to be kneaded hard, like a dough. They freeze well, so cooks make a large batch.
Yiayia’s tip: Squeeze the bulgur properly. Excess water in the shell mixture makes it impossible to shape thin without tearing. Wring it out hard in a tea towel before kneading.
Make Cypriot Bulgur Shells Stuffed with Meat10. Fish Roe Dip
Taramosalata · Ταραμοσαλάτα · tah-rah-moh-sah-LAH-tah
The bright pink tub from the supermarket is dyed and tastes mainly of mayonnaise. The real one is pale, from beige to the softest pink. Tarama, the cured roe of cod or carp, is fiercely salty, so it is whipped with olive oil and bread or potato. No egg comes into it.
Yiayia’s tip: Squeeze the bread bone dry. Any leftover water thins the dip and stops it whipping up fluffy. Squeeze harder than feels necessary.
Make Fish Roe Dip11. Fried Salt Cod with Garlic Dip
Bakaliaros skordalia · Μπακαλιάρος σκορδαλιά · bah-kah-lee-AH-ros skor-dah-lee-AH
The dish of Greek Independence Day, March 25th, a date inside Lent. Salted, dried fish is allowed under the stricter fasting rules where fresh is not, which is how salt cod became the fish of the day. The skordalia is no side dish. It is half of the plate and deserves equal care.
Yiayia’s tip: Do not rush the soak. Twenty four to forty eight hours with regular water changes is what draws out the curing salt properly. Taste a piece before frying to check.
Make Fried Salt Cod with Garlic Dip12. Paidakia
Παϊδάκια · pah-ee-THAH-kee-ah
Thin lamb rib chops, among the most ordered dishes in any Greek taverna. There is almost no technique in them, so the lamb you buy and how hot the grill gets decide everything. A grill that is not hot enough gives grey, steamed chops. Leave them alone, two to three minutes a side.
Yiayia’s tip: Do not over-marinate. Beyond about four hours, the lemon's acid begins to cure the surface of the meat rather than simply flavouring it.
Make Paidakia13. Lemon Roast Chicken and Potatoes
Kotopoulo lemonato · Κοτόπουλο λεμονάτο · koh-TOH-poo-loh leh-moh-NAH-toh
The tray tied most closely to Sunday lunch in Greece. Chicken joints and potato wedges roast together in lemon, oregano, garlic and olive oil, and the potatoes come out tasting of the chicken as much as of the lemon. Use bone-in pieces with the skin on. After the marinating it mostly looks after itself.
Yiayia’s tip: Give the potatoes a head start. Twenty minutes alone in the oven before the chicken joins them is what lets both finish tender and golden at the same time.
Make Lemon Roast Chicken and Potatoes14. Spit-Roasted Pork
Kontosouvli · Κοντοσούβλι · kon-doh-SOOV-lee
The name means short spit. It is the souvlaki idea stretched from minutes to hours: large chunks of marinated pork on a thick skewer, turned over the coals for two to three hours. The fire should be moderate and steady, never fierce. Without a motorised spit, somebody turns it by hand every few minutes.
Yiayia’s tip: Choose shoulder, not loin. The fat content in shoulder is what survives hours of slow cooking without drying out. Lean cuts are the wrong choice for this method.
Make Spit-Roasted Pork15. Easter Offal and Herb Soup
Magiritsa · Μαγειρίτσα · mah-yee-REE-tsah
Made to break seven weeks of Lent, and eaten on Holy Saturday just after midnight, straight from church. The offal comes from the same lamb that gives its leg and shoulder to Easter Sunday. Spring onion, dill and lettuce are half the dish. Liver and heart alone, without the intestines, is a legitimate version.
Yiayia’s tip: Ask your butcher for prepared offal around Easter. Many Greek and Cypriot butchers stock cleaned lamb offal specifically for magiritsa at exactly this time of year, saving significant preparation work.
Make Easter Offal and Herb Soup16. Cretan Fried Snails
Hochlioi boubouristi · Χοχλιοί μπουμπουριστοί · hoh-hlee-EE boo-boo-ree-STEE
Snails are ordinary food on Crete, eaten in tavernas across the island, and this is the plainest, best known way with them. They go into hot olive oil alive and the heat pops them partly out of the shell, the boubourizoun of the name. Vinegar, salt and rosemary finish it, and the vinegar matters most.
Yiayia’s tip: Only use properly purged snails. This is a genuine food safety requirement, not a traditional flourish. Buy from a specialist supplier if you are not experienced in purging them yourself.
Make Cretan Fried Snails17. Cretan Spit-Roasted Lamb Facing the Fire
Antikristo · Αντικριστό · an-dee-kree-STOH
The Cretan way with a whole lamb or goat, where the rest of Greece turns a spit. The name means facing: large cuts on skewers stand upright in the ground around the fire and cook slowly from a distance. The meat leaves the bone with hardly any char. Food for Easter or a name day.
Yiayia’s tip: Burn the fire down to embers first. This method depends on steady radiant heat, not direct flame. Starting too early, over open fire, chars the outside before the inside cooks.
Make Cretan Spit-Roasted Lamb Facing the Fire18. Northern Greek Preserved Confit Pork
Kavourmas · Καβουρμάς · kah-voor-MAHS
Pork cooked slowly in its own fat, then stored sealed under that same fat. Refugees from Asia Minor and the Pontus brought the method to northern Greece after 1922, as a way to keep meat through winter before anyone had a fridge. It is the same idea as French confit, reached separately.
Yiayia’s tip: Do not skimp on the fat. It is both the cooking medium and the preserving seal. A cut that is too lean will not render enough to do either job.
Make Northern Greek Preserved Confit Pork19. Mani Cured and Smoked Pork
Syglino Maniatiko · Σύγκλινο Μανιάτικο · SEEN-glee-no mah-nyah-TEE-koh
Cured pork from the Mani, and the orange peel and fennel seed are what make it Maniot. The meat is salted, smoked over aromatic wood, simmered, then sealed beneath its own fat, which is how a household kept pork through the year before refrigeration. Smoking is traditional, but an unsmoked version is legitimate.
Yiayia’s tip: Remove the bitter white pith from the orange peel. Only the coloured zest carries the fragrant oils. The pith beneath it is bitter and will carry through into the fat.
Make Mani Cured and Smoked Pork20. Grilled Sardines with Lemon Oil
Sardeles ladolemono · Σαρδέλες λαδολέμονο · sar-THEH-les lah-thoh-LEH-moh-noh
Outside Greece the sardine mostly comes in a tin. Along the Greek coast it is grilled fresh, a few minutes on hot coals, then dressed with olive oil, lemon and oregano. The dressing goes on at the end, never as a marinade. On a lukewarm grill the fish steams instead of searing.
Yiayia’s tip: Freshness is not negotiable here. This dish has almost nowhere to hide a fish that is past its best. Buy from a source you trust and cook the same day.
Make Grilled Sardines with Lemon Oil21. Fried Baby Squid
Kalamarakia tiganita · Καλαμαράκια τηγανητά · kah-lah-mah-RAH-kyah tee-gah-nee-TAH
Squid can be cooked well two ways: for a minute or two, or for an hour or more. Anything in between turns it to rubber. Frying is the fast way, so sixty to ninety seconds in hot oil is enough. Few plates are ordered more at a Greek seaside taverna.
Yiayia’s tip: Flour it only right before frying. Squid releases moisture as it sits, and a coating applied too early turns gluey rather than staying light.
Make Fried Baby Squid22. Gavros Marinatos
Γαύρος μαρινάτος · GAHV-ros mah-ree-NAH-tos
No heat touches these anchovies. The fillets sit in vinegar until the flesh goes from translucent to opaque white, the same idea as ceviche, then get olive oil, garlic and parsley. Left in the vinegar too long they turn hard and harsh. A small, sharp plate for ouzo or cold white wine.
Yiayia’s tip: Freeze the fish before you cure it. Vinegar firms raw anchovies but it does not kill parasites. Seven days at -20C (-4F) or colder does. Thaw them in the fridge before you fillet and cure them.
Make Gavros Marinatos23. Lamb Souvla
Souvla arni · Σούβλα αρνί · SOOV-lah ar-NEE
Greek Easter Sunday is built around this. Large chunks of lamb, often on the bone, turn on a long skewer over charcoal from morning into the afternoon while the family waits. The fire must be moderate and steady, or the outside chars before the inside is tender. A motor saves hours of turning by hand.
Yiayia’s tip: Keep the seasoning simple. Salt and perhaps oregano is genuinely enough. The slow render of fat and smoke is doing most of the flavour work over such a long cook.
Make Lamb Souvla24. Roast Lamb Leg with Lemon
Arnaki lemonato · Αρνάκι λεμονάτο · ar-NAH-kee leh-moh-NAH-toh
The oven answer to souvla, for Sundays when nobody is lighting charcoal. A whole lamb leg gets lemon, garlic and oregano and a long, covered roast at moderate heat, closer to a braise than a roast. That is why it pulls off the bone instead of slicing chewy. The oven does the middle hours.
Yiayia’s tip: Brown it before the slow roast. A brief sear develops real surface flavour that a purely covered, low roast alone would not achieve.
Make Roast Lamb Leg with Lemon25. Fried Whitebait
Marides tiganites · Μαρίδες τηγανητές · mah-REE-thes tee-gah-nee-TES
Tiny fish, fried whole and eaten whole: head, tail and bones in one bite. Nothing to fillet, and nothing to clean beyond a rinse. The oil must be hot enough to crisp them in a couple of minutes, or they sit and drink it. Tavernas sell them constantly, with ouzo or cold white wine.
Yiayia’s tip: Dry the fish thoroughly before flouring. Any surface moisture stops the flour sticking properly and causes dangerous spitting in the hot oil.
Make Fried Whitebait
More Dairy-Free Greek Recipes
158 more, 183 in all.
Fried Red MulletBarbouni tiganito Μπαρμπούνι τηγανητόMain Courses · 25m · serves 4
Cretan Smoked Marinated PorkApaki Kritis Απάκι ΚρήτηςMain Courses · 40m · serves 8
Cured Spiced Beef from Asia MinorPastourmas ΠαστουρμάςMeze and Appetisers · 40m · serves 10
KokoretsiKokoretsi ΚοκορέτσιMain Courses · 3h 30m · serves 8
Roast Goat with LemonKatsikaki lemonato Κατσικάκι λεμονάτοMain Courses · 3h 40m · serves 6
Sausage Braised in WineLoukaniko krasato Λουκάνικο κρασάτοMain Courses · 50m · serves 4
Beef Braised in TomatoMoschari kokkinisto Μοσχάρι κοκκινιστόMain Courses · 2h 35m · serves 6
Tripe SoupPatsas ΠατσάςSoups · 4h 40m · serves 6
Sausage and Pepper StewSpetzofai ΣπετζοφάιMain Courses · 50m · serves 4
Whole Baked Sea BreamTsipoura psiti Τσιπούρα ψητήMain Courses · 40m · serves 2
Stuffed Whole SquidKalamari gemisto Καλαμάρι γεμιστόMain Courses · 1h 20m · serves 4
Cypriot Jute Mallow StewMolehiya ΜολόχαMain Courses · 1h 20m · serves 4
Corfu Fried Fish in Vinegar and RosemarySavoro ΣαβόροMeze and Appetisers · 40m · serves 4
LakerdaLakerda ΛακέρδαMeze and Appetisers · 45m · serves 10
Politiko Spiced Beef StewTas kebap Τας κεμπάπMain Courses · 2h 20m · serves 6
Baked Giant Beans in TomatoGigantes plaki Γίγαντες πλακίMain Courses · 2h 5m · serves 6
Smoky Aubergine DipMelitzanosalata ΜελιτζανοσαλάταDips and Sauces · 45m · serves 6
HortaHorta vrasta Χόρτα βραστάSide Dishes · 35m · serves 4
How to Make Greek Coffee in a BrikiEllinikos kafes Ελληνικός καφέςDrinks · 7m · serves 2
GemistaGemista ΓεμιστάMain Courses · 2h 10m · serves 6
FasoladaFasolada ΦασολάδαSoups · 1h 45m · serves 6
MelomakaronaMelomakarona ΜελομακάροναDesserts · 1h 5m · serves 30
BriamBriam ΜπριάμMain Courses · 2h · serves 6
Yellow Split Pea PureeFava Santorinis Φάβα ΣαντορίνηςDips and Sauces · 1h · serves 6
DolmadesDolmades ΝτολμάδεςMeze and Appetisers · 1h 50m · serves 8
Lentil Soup with VinegarFakes ΦακέςSoups · 1h 7m · serves 6
Rhodes Chickpea and Tomato FrittersPitaroudia ΠιταρούδιαMeze and Appetisers · 45m · serves 6
Cypriot Black-Eyed Bean Salad with ChardLouvi ΛούβιSide Dishes · 55m · serves 4
Cypriot Grape Must and Almond CandySoutzoukos ΣουτζιούκοςDesserts · 1h 40m · serves 12
Cyprus Delights, Rose and MasticLoukoumia ΛουκούμιαDesserts · 1h 30m · serves 30
Cypriot Lenten Tahini Spiral BreadTahinopita ΤαχινόπιταBreads and Pies · 1h 10m · serves 8
SkordaliaSkordalia ΣκορδαλιάDips and Sauces · 35m · serves 6
SpanakorizoSpanakorizo ΣπανακόρυζοMain Courses · 45m · serves 4
Leek and RicePrasorizo ΠρασόρυζοMain Courses · 50m · serves 4
Chickpea FrittersRevithokeftedes ΡεβιθοκεφτέδεςMeze and Appetisers · 45m · serves 6
Sesame and Honey BarsPasteli ΠαστέλιDesserts · 25m · serves 16
Corfu Spicy Fish StewBourdeto ΜπουρδέτοMain Courses · 55m · serves 4
Corfu Smoked Cured Pork FilletNoumboulo ΝουμπούλοMeze and Appetisers · 30m · serves 10
Eggless Spice Cake for Saint FanouriosFanouropita ΦανουρόπιταDesserts · 1h 5m · serves 12
Epirus Cornbread with GreensBatzina ΜπατζίναBreads and Pies · 55m · serves 8
Rhodes Sesame and Honey Wedding SweetMelekouni ΜελεκούνιDesserts · 40m · serves 16
Dodecanese Orzo-Style Pasta with TomatoSitaraki ΣιταράκιMain Courses · 35m · serves 4
Cabbage and Carrot SaladLachanosalata ΛαχανοσαλάταSalads · 15m · serves 6
Warm Raki with Honey and SpicesRakomelo ΡακόμελοDrinks · 13m · serves 4
FrappeFrape ΦραπέDrinks · 5m · serves 1
Sesame Bread RingKoulouri Thessalonikis Κουλούρι ΘεσσαλονίκηςBreakfast Recipes · 2h · serves 8
Green Beans in Tomato and Olive OilFasolakia lathera Φασολάκια λαδεράSide Dishes · 1h · serves 4
Santorini Tomato FrittersNtomatokeftedes Santorinis Ντοματοκεφτέδες ΣαντορίνηςMeze and Appetisers · 40m · serves 6
Aubergine Baked with Onion and TomatoMelitzanes imam Μελιτζάνες ιμάμMain Courses · 1h 20m · serves 4
Lentils and RiceFakorizo ΦακόρυζοMain Courses · 50m · serves 4
Romaine and Spring Onion SaladMarouloasalata ΜαρουλοσαλάταSalads · 15m · serves 4
Potato SaladPatatosalata ΠατατοσαλάταSalads · 45m · serves 6
White Bean SaladFasolia salata Φασόλια σαλάταSalads · 1h 15m · serves 6
Iced EspressoFrendo espreso Φρέντο εσπρέσοDrinks · 5m · serves 1
Mountain TeaTsai tou vounou Τσάι του βουνούDrinks · 13m · serves 4
Okra in Tomato and Olive OilBamies latheres Μπάμιες λαδερέςSide Dishes · 1h · serves 4
Constantinople-Style Braised ArtichokesAnginares ala polita Αγκινάρες αλά πολίταMain Courses · 1h 20m · serves 4
Olive Oil and Lemon SauceLadolemono ΛαδολέμονοDips and Sauces · 5m · serves 6
Basic Greek Tomato SauceSaltsa domatas Σάλτσα ντομάταςDips and Sauces · 40m · serves 6
Corfu White Fish StewBianco ΜπιάνκοMain Courses · 55m · serves 4
Vegan Stuffed Aubergine with RiceMelitzanes gemistes Μελιτζάνες γεμιστέςMain Courses · 1h 40m · serves 6
Lamb Braised in TomatoArni kokkinisto Αρνί κοκκινιστόMain Courses · 2h 5m · serves 6
Wild Greens PieHortopita ΧορτόπιταBreads and Pies · 1h 25m · serves 8
Chunky Aubergine and Tomato StewMelitzanes yahni Μελιτζάνες γιαχνίMain Courses · 1h 10m · serves 4
Cretan Cracked Green OlivesElies tsakistes Kritis Ελιές τσακιστές ΚρήτηςDips and Sauces · 30m · serves 10
Simple Greek Sliced Tomato SaladNtomatosalata ΝτοματοσαλάταSalads · 10m · serves 4
Fresh Orange DrinkPortokalada ΠορτοκαλάδαDrinks · 10m · serves 4
Vegan Olive Oil CookiesLadokouloura ΛαδοκούλουραDesserts · 50m · serves 10
LaganaLagana ΛαγάναBreads and Pies · 1h · serves 8
Courgette in Tomato SauceKolokithakia yiahni Κολοκυθάκια γιαχνίSide Dishes · 45m · serves 4
Fried Green PeppersPiperies tiganites Πιπεριές τηγανητέςSide Dishes · 22m · serves 4
Artichokes with PeasAnginares me araka Αγκινάρες με αρακάSide Dishes · 1h · serves 4
Retsina Serving GuideRetsina ΡετσίναDrinks · 5m · serves 4
LimonadaLimonada ΛεμονάδαDrinks · 15m · serves 4
Lentil SaladFakes salata Φακές σαλάταSalads · 45m · serves 6
Chickpea SaladRevithosalata ΡεβιθοσαλάταSalads · 1h · serves 6
Orzo SoupSoupa kritharaki Σούπα κριθαράκιSoups · 40m · serves 4
Red Lentil SoupSoupa fakes kokkines Σούπα φακές κόκκινεςSoups · 40m · serves 4
Quince Spoon SweetKydoni glyko Κυδώνι γλυκόDesserts · 2h 10m · serves 16
Sour Cherry Spoon SweetVyssino glyko Βύσσινο γλυκόDesserts · 1h 45m · serves 16
Tsipouro Serving GuideTsipouro ΤσίπουροDrinks · 5m · serves 4
Ouzo Serving GuideOuzo ΟύζοDrinks · 5m · serves 4
Sage TeaTsai faskomilo Τσάι φασκόμηλοDrinks · 13m · serves 4
Simple Greek Cucumber and Tomato SaladAngourodomata ΑγγουροντομάταSalads · 10m · serves 4
Grated Carrot SaladKarotosalata ΚαροτοσαλάταSalads · 15m · serves 4
Peloponnese Dried Fig and Walnut BarsSykomaida ΣυκομαΐδαDesserts · 30m · serves 12
Aubergine-Wrapped Rice RollsDolmades me melitzana Ντολμάδες με μελιτζάναMain Courses · 1h 30m · serves 6
Charcoal-Smoked Aubergine DipMelitzanosalata kapnisti Μελιτζανοσαλάτα καπνιστήDips and Sauces · 45m · serves 6
Bitter Orange Spoon SweetNerantzaki glyko Νεραντζάκι γλυκόDesserts · 2h 30m · serves 16
Candied Baby Aubergine Spoon SweetMelitzanaki glyko Μελιτζανάκι γλυκόDesserts · 2h 15m · serves 16
Metaxa Serving GuideMetaxa ΜεταξάDrinks · 5m · serves 4
Mastiha Liqueur Serving GuideMastiha ΜαστίχαDrinks · 5m · serves 4
Grape Must CookiesMoustokouloura ΜουστοκούλουραDesserts · 50m · serves 16
KollyvaKollyva ΚόλλυβαDesserts · 2h 15m · serves 20
Walnut and Grape Must CandySoutzouki ΣουτζούκιDesserts · 2h · serves 10
Sesame and Honey BarPastelli ΠαστέλιDesserts · 25m · serves 12
Olive BreadElioti (Eliopsomo) ΕλιόψωμοBreads and Pies · 1h 5m · serves 10
Kitro Liker Serving GuideKitro ΚίτροDrinks · 5m · serves 4
Bread-Based Garlic DipSkordalia me psomi Σκορδαλιά με ψωμίDips and Sauces · 20m · serves 6
Corfu Vegetable and Pasta SoupBourou bourou Μπουρού μπουρούSoups · 55m · serves 5
Patras Cinnamon and Clove LiqueurTentoura ΤεντούραDrinks · 45m · serves 20
Pickled Rock Samphire SaladKritamo ΚρίταμοSalads · 30m · serves 10
Cypriot Lentils and Rice with OnionsMoutzentra ΜουτζέντραMain Courses · 1h 5m · serves 5Get one proper Greek recipe a week
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