Greek baked beans is a type of large lima bean baked in tomato sauce and is one of the most satisfying vegetarian dishes I have come across. One of the qualities of Greek cooking is the natural balance that exists between meat and vegetables. And in the case of these Greek baked beans, it is as hearty as a good beef stew! Their large size gives the beans a wonderful meaty quality. Baked in a rich tomato sauce with carrots, onions, and celery, these beans aren’t meant to play second fiddle and provide a fulfilling meal with a thick slice…
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Continue ReadingGreek Easter bread or “tsoureki” shares the same shape and texture as Challah bread. However, it is slightly more aromatic due to the addition of mahleb, a spice derived from sour cherry seeds, and mastic, a dried resin gathered from mastic trees. Given that neither of these ingredients are traditionally used in American cooking, you’ll need to look to specialty spice shops, Greek import stores, or the internet to find them. It is also worth noting that while mahleb is an essential component of this recipe, some include mastic, while others don’t. If you’re having trouble getting your hands on…
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Continue ReadingHomemade hummus dip is sometimes mistaken for a Greek dish, when its roots are found in Arabic cuisine, with the word “hummus” meaning “chickpeas” in the Arabic language. This confusion is understandable with so many restaurants describing their cuisine as Mediterranean, which encompasses traditional foods from multiple countries that border the western Mediterranean. While hummus isn’t indigenous to Greece, it is a wonderful dish. Having recently attended a gathering at Yafo Kitchen with the Charlotte Food Bloggers, where we learned to make a delicious homemade hummus dip, I simply had to share the recipe! Ingredients 12 ounces dry chickpeas 1 tablespoon baking soda 1/4…
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Continue ReadingThe true translation for this recipe is “fried pork” but “mustard pork” seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. Boneless ribs work well. Also, choose your favorite mustard for this recipe. We love to use a…
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Continue ReadingThe best celebrations are those commemorated with food — barbecue on the 4th of July, turkey at Thanksgiving, lamb for Easter. It wasn’t until marrying into a Greek family that I discovered the fun of cake on new year’s. The festive part of Greece’s Vasilopita, named after “Agios Vasilis” or Saint Basil, is its hidden coin. Whomever receives the slice containing the coin is said to enjoy good luck for the rest of the year. When it comes to the cake’s recipe, there are seemingly endless variations. Our family prepares a version reminiscent of lemon pound cake or the French…
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Continue ReadingBougatsa or sweet semolina pie is one of my favorite specialties found at Greek bakeries. With its warm vanilla flavored semolina custard filling, flaky buttery crust, and sprinkles of confectioners sugar and cinnamon, it’s comforting yet delicate and makes for a great dish to enjoy with family and friends over breakfast or brunch. Bougatsa is best served warm and leftovers can be stored in the refrigerator for up to a week. Simply hold the confectioners sugar and cinnamon from any portions you plan to store in the refrigerator. When ready, reheat the sweet semolina pie in a 350 degree oven…
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Continue ReadingWith fall comes the celebration of all things pumpkin and one of my favorites – pumpkin soup. While there is no shortage of Greek recipes for this wonderful vegetable, it is out of season during our summer visits, limiting my exposure. Instead, I draw inspiration from my childhood in Switzerland, where school children enjoyed two hour lunch breaks allowing for hearty home cooked meals. These lengthy interludes led to frequent lunch dates at friends’ homes, which provided exposure to a diverse range of cooking. On one such occasion, my friend’s French mother prepared pumpkin soup. What was particularly noteworthy about…
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Continue ReadingWith the exception of fresh slices soaked in Grand Marnier, that my mother would serve at dinner parties and I would covet as leftovers, orange flavored desserts were never my favorite. Greek orange cake, featured in cookbooks and displayed on bakery shelves, never captured my fancy… until this summer. While on a weekend getaway to the port town of Gytheio, my husband and I relished the hotel’s complementary breakfast buffet. The kitchen served a handful of traditional Greek dishes, in addition to the standard fare, which is how I took my first bite of Greek orange cake, known as “portokalopita”.…
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Continue ReadingTraditionally served with “avgolemono” or egg-lemon sauce, our family’s Greek meatball recipe is slightly lighter, forgoing the egg and served instead in a clear lemony broth. Introduced to this version by my mother-in-law several years ago, it remains my favorite due to the broth, which reminds me of the beloved chicken noodle soup of my childhood. The ingredients are the same as those used to prepare stuffed grape and cabbage leaves. This lead my mother-in-law to lovingly refer to the dish as “orphan soup”, when first asked about it. Inquiring why it was named as such, she smiled and simply…
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Continue ReadingSpicy feta dip is one of our standing orders when we visit a Greek taverna. It consists mainly of feta cheese and red chili peppers and there are a multitude of ways to prepare this recipe. Part of the fun is tasting each taverna’s interpretation. From using different types of chilis, to incorporating small pieces of diced cucumber and bell pepper, the opportunities to be creative with this dip seem endless. The key is to use your favorite feta and just enough chilis such that the heat is noticeable but not unpleasantly hot. Served with bread or pitas, this dip is…