This navy bean soup, known as “fasolada” is Greece’s national dish. Simple and unassuming, this soup is both comforting and nutritious. Being vegan/vegetarian it is well suited for the season of lent, during which Greek’s forgo meat and dairy. One can also opt to top it with some crumbled feta for an added touch of saltiness and enjoy with a thick slice of country bread. Ingredients Preparation
Vegan
-
Continue ReadingIf there was ever a dish that conveyed how melt-in-your mouth delicious eggplant can be, it is this tomato baked eggplant recipe, known in Greece as “imam bayildi”. The sauce is prepared one of two ways – with homemade tomato sauce, which yields a deeper flavor, or diluted tomato paste, providing a “lighter” sauce. This tomato baked eggplant is best served with pasta, rice, or on its own with a thick slice of country style bread. If serving as an entrée, you’ll definitely want to include the crumbled feta, which will add substance to the dish. Ingredients Preparation
-
Continue ReadingGreek 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…
-
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…
-
Continue ReadingOf the many food memories from my childhood summers, few are as pronounced as French fruit tarts. Layered on a thin butter crust, apples, apricots, pears, or cherries, are baked and glazed into a beautifully delicate slice of summer sweetness. The glossy apricot tarts displayed in the window of the neighborhood pâtiserrie announced the end of the school year, which was cause for celebration in and of itself, but also a tell-tale sign that we were only weeks away from our annual pilgrimage back to the US, where I would indulge in peach cobblers and blueberry pies. Just as I longed for…
-
Continue ReadingThis particular recipe is one recreated from a meal we enjoyed last summer at a seaside restaurant in Porto Cheli. The pimento, parsley, and red onion add wonderful color and flavor to the salad. Served at room temperature or chilled, the salad is light, refreshing, and a wonderful way to enjoy the all too often underappreciated eggplant. Ingredients 10 ounces eggplant (about 2 large or 5 small) 1 teaspoon finely chopped flat parsley 2 1/4 teaspoons minced red onion 3 teaspoons finely chopped pimento 1 clove minced garlic 2 teaspoons wine vinegar 1 teaspoon extra virgin olive oil Salt to taste…
-
Continue ReadingGreek koulouri are found in bakeries throughout Greece and are emblematic of Greek stall foods. The city of Thessaloniki, in northern Greece, is the epicenter for the koulouri, where street vendors delight both big and small with their freshly baked goodies. Following our return from Greece, we found ourselves longing for these tasty baked rings. But, alas, with no Greek bakery in town, we set out to make them ourselves. Finding a recipe in the cookbook “Culinaria Greece“, the result satisfied our longing – a hint of sweetness with a crunchy exterior and sesame savouriness. It is a joy to share…
-
Continue ReadingThis Greek green beans recipe is very easy to make, is delicious, and wonderfully healthy. It can be prepared using fresh or frozen green beans and can serve as a vegetarian entrée or a side dish. If served as the main course, Greek green beans a generous portion of feta usually accompanies the meal. The creaminess and saltiness from the feta deliciously complements the green beans and tomato sauce. Ingredients 1.5 pounds green beans 1 onion 2 potatoes 2 tablespoons tomato paste 1/4 extra virgin olive oil 1 tablespoon dried dill 2 teaspoons salt 6 cups water Preparation Wash and…
-
Continue ReadingWe all know and love Greece’s iconic Greek salad. But what about the middle of winter when tomatoes, peppers, and cucumbers aren’t in season? During colder months, Greeks enjoy white cabbage salad as an accompaniment to a meal. One might call it a Mediterranean coleslaw with olive oil and lemon juice replacing mayo, vinegar, and sugar. The salad is healthy, easy to prepare and pairs well with grilled meats and fish. Ingredients Half a head of cabbage (approximately 12 ounces) 1 carrot Juice from 1 lemon 2 tablespoons extra virgin olive oil Salt to taste Preparation Wash the cabbage and…
-
Continue ReadingStewed okra in tomatoes sauce known as “bamia ladera” in Greek, which refers to the vegetable being stewed in a rich tomato and olive oil base. While this recipe is depicted as a vegetable side dish, you can add chicken to the recipe, turning it into a delicious main course. Ingredients 1.5 pounds baby okra 1 red onion 2 tablespoons tomato paste 2 cups water 3/4 cups extra virgin olive oil (divided) Salt to taste Preparation In addition to rinsing the okra, you may need to remove some of the exterior “fuzz”. This will depend on the variety and the age…