Diet
25 Gluten-Free Greek Recipes
A large part of the repertoire never contained wheat to begin with: grilled meats, ladera, pulses, dips, salads and rice-stuffed vegetables.
A large part of Greek cooking never contained wheat to begin with. Grilled meat and fish, vegetables cooked in olive oil, pulses, dips, salads, and vegetables stuffed with rice.
So this list is not a set of substitutions. It is the fish stews of Corfu, prawns with feta and tomato, lamb braised in tomato or finished with egg and lemon, chicken souvlaki, lamb baked slowly with potatoes. The chicken and rice soup is thickened with egg and lemon, not flour.
What you lose is phyllo, bread and pasta, which is a real loss in a Greek kitchen and there is no point pretending otherwise. The recipes can only speak for what is cooked from scratch, so check the label on anything you buy ready-made.
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. Prawns with Feta and Tomato
Garides saganaki · Γαρίδες σαγανάκι · ghah-REE-des sah-ghah-NAH-kee
Prawns in sharp tomato sauce with feta on top, finished under the grill or in the oven. Saganaki is the pan, not a cheese. Timing is the only way to spoil it: the sauce needs twenty minutes and the prawns three or four. A splash of ouzo flamed in the pan gives the taverna taste.
Yiayia’s tip: Do not let the feta fully melt. Feta softens and browns rather than melting smoothly. Pull it out while there are still distinct pieces, which is the texture you want against the sauce.
Make Prawns with Feta and Tomato2. Corfu Spicy Fish Stew
Bourdeto · Μπουρδέτο · boor-DEH-toh
The hottest of Corfu's spiced dishes, and red from paprika, not tomato. A generous amount of sweet paprika and a careful amount of hot are cooked into the onions first. Scorpionfish is traditional, and any firm white fish works. Paprika scorches and turns bitter in a very hot pan, so lower the heat first.
Yiayia’s tip: Cook the onions properly. A full fifteen minutes over low heat is what builds the sweetness that stands in for the tomato most other Greek fish stews rely on.
Make Corfu Spicy Fish Stew3. Corfu Smoked Cured Pork Fillet
Noumboulo · Νουμπούλο · noom-BOO-loh
Corfu's cured pork: a whole fillet rubbed with red wine, salt and spices, dried in the air and given a light smoking, usually over olive or oak. It sits nearer to Italian charcuterie than to mainland Greek curing, which leans towards sausages. It takes weeks. Slice it thin, more like a salami than a ham.
Yiayia’s tip: Do not under-salt the cure. The salt ratio is a genuine food safety matter, not just seasoning, since it is what protects the meat during the drying stage that follows.
Make Corfu Smoked Cured Pork Fillet4. Chicken and Rice Soup
Kotosoupa avgolemono · Κοτόσουπα αυγολέμονο · koh-TOH-soo-pah av-goh-LEH-moh-noh
What a Greek household makes when somebody is unwell, and on ordinary weeknights too. A whole chicken becomes the broth, the rice cooks in it, and beaten egg and lemon thicken the pot with no cream or flour. It needs patience more than skill. It does not reheat well, so serve it straight away.
Yiayia’s tip: Do not rush the broth. A genuine ninety minutes to two hours is what builds a properly rich base. A short simmer leaves the whole soup tasting thin.
Make Chicken and Rice Soup5. Yogurt-Marinated Chicken Souvlaki
Souvlaki kotopoulo me giaourti · Σουβλάκι κοτόπουλο με γιαούρτι · soov-LAH-kee koh-TOH-poo-loh meh yah-OOR-tee
Chicken breast dries out fast on a hot grill, and yogurt is the fix. Its mild acidity tenderises the surface and helps the meat hold moisture, which oil alone does not do. Lemon, garlic and oregano do the flavouring. Shake off the excess before grilling, or it drips and flares.
Yiayia’s tip: Do not skip the marinating time. At least two hours is what lets the yogurt actually tenderise the chicken, rather than just sitting on the surface.
Make Yogurt-Marinated Chicken Souvlaki6. Fish Soup
Psarosoupa · Ψαρόσουπα · psah-ROH-soo-pah
Two courses out of one pot. The fish and vegetables come out first and are eaten on their own, with olive oil and lemon. The broth is then strained, finished with avgolemono and served afterwards as a soup. Much of Greece eats it this way, and the fish does not overcook in a bowl.
Yiayia’s tip: Use a whole fish if you can. The bones and head contribute real depth to the broth that fillets alone cannot replicate.
Make Fish Soup7. Corfu White Fish Stew
Bianco · Μπιάνκο · bee-AHN-koh
The name is Italian for white, a trace of Corfu's Venetian past, and it tells you what is missing: tomato. Where bourdeto and pastitsada are bold and spiced, this is firm white fish braised gently with garlic, olive oil and potato in a pale broth. The lemon at the end wakes it up.
Yiayia’s tip: Do not let the garlic brown. Cooked too hot or too long, it turns bitter, which this pale, delicate stew has nowhere to hide.
Make Corfu White Fish Stew8. Lamb Braised in Tomato
Arni kokkinisto · Αρνί κοκκινιστό · ar-NEE koh-kee-nee-STOH
Kokkinisto means reddened, and that is the idea: lamb braised slowly in tomato with a bay leaf, a stick of cinnamon and a little wine. It does without stifado's heavy onion base and pastitsada's spicing. This is the plain Sunday braise of Greek households, closer to a pot roast than a stew.
Yiayia’s tip: Brown the lamb properly. This is a genuinely plain dish, so the initial sear does real work building the depth the rest of the sauce relies on.
Make Lamb Braised in Tomato9. Mussels in Tomato and Feta Sauce
Mydia saganaki · Μύδια σαγανάκι · MEE-thyah sah-gah-NAH-kee
Saganaki here is a way of cooking, not the fried cheese: a fast tomato sauce with garlic, and feta melted in at the end. Prawns are the familiar version on taverna menus, and mussels take the same sauce without any change. They need only minutes in the pan, and longer turns them tough and rubbery.
Yiayia’s tip: Discard any mussels that do not open. A mussel that stays firmly shut after cooking was not alive before cooking and should not be eaten.
Make Mussels in Tomato and Feta Sauce10. Cypriot Smoked Pork with Eggs
Lountza me avga · Λούντζα με αυγά · LOON-dzah meh av-GHAH
The meat is the dish here. Lountza is Cypriot pork tenderloin, brined and smoked, tasting partly of good bacon and partly of mild ham. It is fried alone first, until the edges crisp, and only then do the eggs go into the same pan. A standard breakfast in Cyprus, eaten at any hour.
Yiayia’s tip: No oil needed. Lountza renders enough of its own fat to cook the eggs in. Adding oil dilutes the smoky flavour that is the whole point of the dish.
Make Cypriot Smoked Pork with Eggs11. Cretan Wedding Pilaf
Gamopilafo · Γαμοπίλαφο · gah-moh-PEE-lah-foh
Gamos means wedding. This is the rice that feeds a whole Cretan wedding, cooked in broth from whole roosters. At home it is one bird and one pot. It is no everyday chicken and rice, because of the fat that goes in last: butter, and by tradition a spoonful of staka, Crete's clarified dairy fat.
Yiayia’s tip: Do not rush the broth. A genuinely long simmer is what gives gamopilafo its deep savoury base. A short stock leaves the whole dish tasting thin.
Make Cretan Wedding Pilaf12. Tinos and Mykonos Cured Pork
Louza Tinou · Λούζα Τήνου · LOO-zah TEE-noo
Mykonos and Tinos both claim this: pork tenderloin rubbed with spices and red wine, dried in the air until firm and cut paper-thin for a meze. It has island cousins, lountza in Cyprus and noumboulo in Corfu. Weeks of patience, not days. The salt ratio is a food safety matter, not a question of taste.
Yiayia’s tip: Do not skimp on the coriander and cinnamon. This specific combination is what marks louza out from other regional cured pork, like Corfu's noumboulo.
Make Tinos and Mykonos Cured Pork13. Lamb and Lettuce in Avgolemono
Arni fricassee · Αρνί φρικασέ · ar-NEE free-kah-SEH
Easter in Greece is not only the lamb on the spit. This is the other classic: lamb pieces braised slowly with a great deal of lettuce, spring onion and dill, then finished with egg and lemon. Cooked lettuce surprises people. It goes soft and a little sweet, more like braised chard than salad.
Yiayia’s tip: Brown the lamb properly first. This step builds real depth into the braising liquid that the rest of the dish depends on.
Make Lamb and Lettuce in Avgolemono14. Lamb with Artichokes in Avgolemono
Arni me anginares · Αρνί με αγκινάρες · ar-NEE meh an-gee-NAH-res
A spring dish, for when fresh artichokes are good and lamb is still the meat of the Easter season. It is built like the lamb and lettuce fricassee, a slow braise finished with avgolemono, but artichoke hearts bring a nutty, faintly bitter edge. Frozen or good jarred hearts save most of the work.
Yiayia’s tip: Work fast with fresh artichokes. They discolour within minutes once cut. Have the acidulated water ready before you start trimming.
Make Lamb with Artichokes in Avgolemono15. Fisherman's Soup
Kakavia · Κακαβιά · kah-kah-vee-AH
Named after the pot it was cooked in, at sea. Fishermen put in the fish that went unsold or were too small for market, with onion, tomato, potato and the oil on board. Several food historians count it an ancestor of bouillabaisse. It takes a lot of olive oil and is never thin.
Yiayia’s tip: Use a genuine mix of seafood. Several different kinds of fish and shellfish give a richer, more complex broth than any single variety used alone.
Make Fisherman's Soup16. Northern Greek Cod with Leeks
Bakaliaros me prasa · Μπακαλιάρος με πράσα · bah-kah-lee-AH-ros meh PRAH-sah
Not the fried, battered salt cod that comes with skordalia. This is the northern way, from Macedonia: the same cod braised in a light tomato sauce with so many leeks that they are nearly an equal partner. A winter dish, closer to a stew. The cod needs a day or two of soaking.
Yiayia’s tip: Do not rush the leek soften. A genuine fifteen minutes over low heat turns them sweet enough to carry half the dish. Rushed leeks stay sharp and slightly bitter.
Make Northern Greek Cod with Leeks17. Eggs with Country Sausage
Avga me loukaniko · Αυγά με λουκάνικο · av-GHAH meh loo-KAH-nee-koh
Everything here depends on the sausage. Loukaniko is pork, coarsely minced, flavoured with fennel seed, orange zest and a splash of wine, which puts citrus and aniseed against the rich eggs. Give the slices five or six minutes to crisp before the eggs go into the same pan. Bread is all it needs.
Yiayia’s tip: No oil needed. Loukaniko renders enough of its own fat to cook the eggs in, exactly as with lountza me avga.
Make Eggs with Country Sausage18. Celery Soup with Egg and Lemon
Soupa selino avgolemono · Σούπα σέλινο αυγολέμονο · SOO-pah SEH-lee-noh av-goh-LEH-moh-noh
A winter soup, made when celery is at its best. It simmers low and slow with pork or chicken until the meat is tender, then egg and lemon finish it. A leek in the pot helps, because celery on its own can taste one-note. Do not boil it again once the egg is in.
Yiayia’s tip: Use a genuinely large quantity of celery. It is meant to be the star of this soup, not a background aromatic, so do not be shy with the amount.
Make Celery Soup with Egg and Lemon19. Argolida Slow-Baked Lamb with Potatoes
Bogana · Μπογάνα · boh-GHA-nah
Argolida's feast-day roast, named for the pot and not the meat. The fat marks it out: sheep or goat butter goes in beside the olive oil and gives a rounder, slightly farmyard richness. Small whole potatoes cook in the lamb juices for three hours, and in many homes they are the prize.
Yiayia’s tip: Seal the pot properly. If your lid is loose, crimp a sheet of foil under it. Steam escaping is the commonest reason a bogana comes out dry rather than falling apart.
Make Argolida Slow-Baked Lamb with Potatoes20. Tzatziki
Τζατζίκι · tsah-TSEE-kee
The gap between the real thing and the loose grey tubs in the shops has nothing to do with garlic. The cucumber is salted and squeezed dry, and the yogurt is strained, thick and tart. Low-fat yogurt turns chalky. The garlic should be loud, and the dip is better made a day ahead.
Yiayia’s tip: Do not use a food processor. It shreds the cucumber too finely and whips air into the yogurt, giving a slack, foamy texture. A box grater and a bowl are the right tools.
Make Tzatziki21. Greek Salad
Horiatiki salata · Χωριάτικη σαλάτα · hor-YAH-tee-kee sah-LAH-tah
Horiatiki means village salad: what was growing outside, chopped and oiled. There is no lettuce in it. The feta goes on top as one thick slab, never crumbled, and you break bits off as you eat. The dressing is olive oil, a splash of red wine vinegar, salt and oregano, straight into the bowl.
Yiayia’s tip: Room temperature, not fridge cold. Cold blunts tomato flavour badly. Take the tomatoes and feta out of the fridge half an hour before you build the salad.
Make Greek Salad22. Smoky Aubergine Dip
Melitzanosalata · Μελιτζανοσαλάτα · meh-lee-tzah-no-sah-LAH-tah
The first ten minutes decide it. The aubergines are charred whole on a bare flame until the skin blackens and the flesh goes slack, and that smoke is the dish. An oven gives a beige puree that tastes of very little. Greeks still argue about vinegar or lemon, and whether walnuts belong in it.
Yiayia’s tip: Do not rinse the flesh. It is tempting when flecks of black skin get mixed in, but rinsing removes the smoke you spent twenty minutes creating. A few black flecks are a sign you did it right.
Make Smoky Aubergine Dip23. Horta
Horta vrasta · Χόρτα βραστά · HOR-tah vrah-STAH
Nothing in Greek cooking is plainer, and it may be the most important thing in it: boiled greens with olive oil and lemon, eaten several times a week. Dandelion, chicory, amaranth and beet greens all go in the pot. They are cooked soft and drab, never bright green, because wild greens are tough and bitter.
Yiayia’s tip: Wash more than you think necessary. Grit in horta ruins it and is very hard to detect until you are eating. Lift the greens out of the water rather than tipping the whole lot into a colander.
Make Horta24. How to Make Greek Coffee in a Briki
Ellinikos kafes · Ελληνικός καφές · eh-lee-nee-KOS kah-FES
Neither espresso nor filter. The grounds are cooked in the water, poured into the cup with it and left to settle at the bottom. The one skill is not letting it boil, because boiling kills the kaimaki, the dense foam on top. Sugar goes in with the water, since stirring later lifts the grounds.
Yiayia’s tip: Match the briki to the quantity. A briki should be roughly two thirds full for the foam to build properly. Making one cup in a large briki gives you almost no kaimaki.
Make How to Make Greek Coffee in a Briki25. Briam
Μπριάμ · bree-AHM
It looks like ratatouille and works the opposite way. Ratatouille keeps each vegetable separate. Here courgette, aubergine, pepper, potato and tomato all go in one tray and cook until they stop being separate things, their water and the olive oil turning to sauce. Forty minutes gives roasted vegetables. Ninety gives briam.
Yiayia’s tip: Use a big tray. A deep pile takes far longer and steams rather than browning. A large shallow layer is what you want, even if it means using two tins.
Make Briam
More Gluten-Free Greek Recipes
139 more, 164 in all.
Yellow Split Pea PureeFava Santorinis Φάβα ΣαντορίνηςDips and Sauces · 1h · serves 6
KleftikoKleftiko ΚλέφτικοMain Courses · 4h 25m · serves 6
Grilled OctopusHtapodi sta karvouna Χταπόδι στα κάρβουναMeze and Appetisers · 1h 30m · serves 4
Scrambled Eggs with Tomato and FetaStrapatsada ΣτραπατσάδαBreakfast Recipes · 23m · serves 3
Grilled HalloumiHalloumi ΧαλλούμιMeze and Appetisers · 11m · serves 4
DolmadesDolmades ΝτολμάδεςMeze and Appetisers · 1h 50m · serves 8
Cypriot Black-Eyed Bean Salad with ChardLouvi ΛούβιSide Dishes · 55m · serves 4
MahalepiMahalepi ΜαχαλεπίDesserts · 30m · serves 6
Cyprus Delights, Rose and MasticLoukoumia ΛουκούμιαDesserts · 1h 30m · serves 30
Cypriot Fresh Cheese with HoneyAnari me meli Ανάρι με μέλιDesserts · 5m · serves 4
SkordaliaSkordalia ΣκορδαλιάDips and Sauces · 35m · serves 6
Spicy Whipped Feta DipTirokafteri ΤυροκαυτερήDips and Sauces · 10m · serves 6
Sesame and Honey BarsPasteli ΠαστέλιDesserts · 25m · serves 16
Cretan Fried SnailsHochlioi boubouristi Χοχλιοί μπουμπουριστοίMeze and Appetisers · 35m · serves 4
Corfu Almond NougatMandolato ΜαντολάτοDesserts · 55m · serves 16
Northern Greek Preserved Confit PorkKavourmas ΚαβουρμάςMain Courses · 2h 50m · serves 8
Mani Cured and Smoked PorkSyglino Maniatiko Σύγκλινο ΜανιάτικοMain Courses · 2h · serves 8
Rhodes Sesame and Honey Wedding SweetMelekouni ΜελεκούνιDesserts · 40m · serves 16
Beetroot Salad with Garlic YogurtPantzarosalata ΠαντζαροσαλάταSalads · 1h 20m · serves 6
Cabbage and Carrot SaladLachanosalata ΛαχανοσαλάταSalads · 15m · serves 6
Warm Raki with Honey and SpicesRakomelo ΡακόμελοDrinks · 13m · serves 4
FrappeFrape ΦραπέDrinks · 5m · serves 1
Green Beans in Tomato and Olive OilFasolakia lathera Φασολάκια λαδεράSide Dishes · 1h · serves 4
Mykonos Spicy Whipped CheeseKopanisti Mykonou Κοπανιστή ΜυκόνουDips and Sauces · 15m · serves 8
Aubergine Baked with Onion and TomatoMelitzanes imam Μελιτζάνες ιμάμMain Courses · 1h 20m · serves 4
Baked Aubergine with Feta and TomatoMelitzanes me feta Μελιτζάνες με φέταMain Courses · 1h 5m · serves 4
Grilled Sardines with Lemon OilSardeles ladolemono Σαρδέλες λαδολέμονοMain Courses · 25m · serves 4
Gavros MarinatosGavros marinatos Γαύρος μαρινάτοςMeze and Appetisers · 30m · serves 6
Lentils and RiceFakorizo ΦακόρυζοMain Courses · 50m · serves 4
Yogurt with Honey and WalnutsGiaourti me meli kai karydia Γιαούρτι με μέλι και καρύδιαBreakfast Recipes · 5m · serves 1
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
Iced CappuccinoFrendo kapoutsino Φρέντο καπουτσίνοDrinks · 8m · 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
Vegan Stuffed Aubergine with RiceMelitzanes gemistes Μελιτζάνες γεμιστέςMain Courses · 1h 40m · serves 6
Chunky Aubergine and Tomato StewMelitzanes yahni Μελιτζάνες γιαχνίMain Courses · 1h 10m · serves 4
Cold Yogurt and Cucumber SoupTarator ΤαράτορSoups · 15m · serves 4
Strained Yogurt with Fresh FruitGiaourti me frouta Γιαούρτι με φρούταBreakfast Recipes · 10m · serves 1
Lamb SouvlaSouvla arni Σούβλα αρνίMain Courses · 4h 30m · serves 10
Roast Lamb Leg with LemonArnaki lemonato Αρνάκι λεμονάτοMain Courses · 3h 40m · serves 6
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
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
Sifnos Honey CheesecakeMelopita Sifnou Μελόπιτα ΣίφνουDesserts · 55m · serves 8
Baked Feta with Honey and SesameFeta psiti me meli Φέτα ψητή με μέλιMeze and Appetisers · 17m · serves 4
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
Pan-Fried Halloumi with Honey BreakfastHalloumi me meli Χαλούμι με μέλιBreakfast Recipes · 13m · serves 2
Red Lentil SoupSoupa fakes kokkines Σούπα φακές κόκκινεςSoups · 40m · serves 4
How to Make Strained Greek Yogurt at HomeGiaourti stragisto Γιαούρτι στραγγιστόDips and Sauces · 10m · serves 6
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
Aubergine-Wrapped Rice RollsDolmades me melitzana Ντολμάδες με μελιτζάναMain Courses · 1h 30m · serves 6
Roast Goat with LemonKatsikaki lemonato Κατσικάκι λεμονάτοMain Courses · 3h 40m · 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
Almond MacaroonsAmygdalota ΑμυγδαλωτάDesserts · 50m · serves 12
Rice PuddingRizogalo ΡυζόγαλοDesserts · 50m · serves 6
Beef Braised in TomatoMoschari kokkinisto Μοσχάρι κοκκινιστόMain Courses · 2h 35m · serves 6
BobotaBobota ΜπομπόταBreads and Pies · 55m · serves 8
Tripe SoupPatsas ΠατσάςSoups · 4h 40m · serves 6
Sesame and Honey BarPastelli ΠαστέλιDesserts · 25m · serves 12
Soft Fresh Cheese SpreadKatiki Domokou Κατίκι ΔομοκούDips and Sauces · 15m · serves 6
Sausage and Pepper StewSpetzofai ΣπετζοφάιMain Courses · 50m · serves 4
Grilled Manouri Cheese with HoneyManouri me meli Μανούρι με μέλιMeze and Appetisers · 20m · serves 4
Kitro Liker Serving GuideKitro ΚίτροDrinks · 5m · serves 4
Whole Baked Sea BreamTsipoura psiti Τσιπούρα ψητήMain Courses · 40m · serves 2
Baked Feta with TomatoFeta psiti me ntomata Φέτα ψητή με ντομάταMeze and Appetisers · 35m · serves 4
Cypriot Jute Mallow StewMolehiya ΜολόχαMain Courses · 1h 20m · serves 4
Cypriot Yogurt and Mint DipTalattouri ΤαλαττούριDips and Sauces · 15m · serves 6
Patras Cinnamon and Clove LiqueurTentoura ΤεντούραDrinks · 45m · serves 20
Pickled Rock Samphire SaladKritamo ΚρίταμοSalads · 30m · serves 10
Thessaloniki Baked Feta with PeppersBougiourdi ΜπουγιουρντίMeze and Appetisers · 35m · serves 4
LakerdaLakerda ΛακέρδαMeze and Appetisers · 45m · serves 10
Cypriot Salted Yogurt DrinkAyrani ΑϊράνιDrinks · 5m · serves 4Get one proper Greek recipe a week
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