When I was growing up in the US, Thanksgiving was one more reason to have a trapezi. Trapezi literally means table in Greek and it means to invite people over for a nice meal. So during Thanksgiving my mom would make things like corn or sometimes a small amount of yams and then most likely Greek style chicken and potatoes or on some occasions stuffed turkey with a Greek style stuffing. We did not really have things like casseroles or cranberry sauce. In Greek cuisine you do not often see a combination of sweet and savory, so a sweet potato dish with brown sugar or maple syrup would not be very welcome particularly for the older generation Greeks. Read more »
Beans are such an important part of any diet, regardless of what type of diet you want to follow. They are a food that combines so many qualities; it is filling, it has protein, it has slowly digested carbohydrates, it has antioxidants and it has fiber. These nutrients are not only healthy, as beans have been shown to protect against heart disease, diabetes and cancer, but beans are also the ideal food for those trying to lose weight. Eating small amounts keep you full and satisfied for a long time. Read more »
Comfort food almost everywhere usually involves some sort of pasta. Orzo known as kritharaki or manestra in Greek is usually cooked and consumed together with some sort of meat or protein making the classic dish yiouvetsi (go here for a simple version), and often served for Sunday lunch.
For this recipe I did not cook some big piece of meat, and I did not even need to use the oven. Having been under the weather for a few days I was looking for a meal that was easy to make, hearty and comforting. Read more »
The scent of a fig tree always reminds me of summers in Greece. At my father’s village, there was a big fig tree in the back garden, we enjoyed its shade all those hot summer afternoons and we waited patiently for those figs to mature so we could eat them. My father remembers fondly that very same fig tree, which was the largest in the village by the way, and his father (my grandfather who lived over 100 years) who would go out to the garden and pick the figs first thing in the morning so that they could eat them for breakfast.
Figs are known as an important food for the ancient Greeks. They were part of their “food ideology” because they were produced in Greece and therefore represented loyalty but also frugality and the simple life. Read more »
I have been coming across this Cretan recipe lately: whole zucchini stuffed with garlic roasted in the oven with tomato and olive oil. While I roast zucchini in the oven, it is usually with something else such as in stuffed tomatoes or in briami (the Greek version of ratatouille). But I found this recipe interesting because the zucchini itself is the main ingredient.
I was attracted to this recipe not only because it uses zucchini, which is in season right now, but also because of its simplicity. It takes a few minutes to prep and then you just put it in the oven.
Zucchini is generally a popular ingredient in Greece: you find it in many casseroles, they use it to make zucchini patties (try these for a baked version), they slice them and fry them for an appetizer (try the a non-fried version here), they stuff zucchini flowers with rice or cheese and lightly fry them and of course they make zucchini pies (kolokithopita). Read more »
Ok I have to confess, when I was little, okra (bamies in Greek) was one of my favorite dishes. Yes, you may consider this weird, but after tasting them you will understand why. Okra combines savory and sweet along with the tomato and olive oil perfectly. It was filling and satisfying and surprisingly comforting.
While this is usually made as a stew, known as bamies latheres, (you can see the recipe here), I like the roasted version more. I’ll make it during the summer when okra is available fresh, and make the stewed kind when I only have frozen okra available.
So okra in Greece is small, it is harvested when it is small, the smaller, the better. It is also important that when it is cooked, okra does not open and there is no liquid coming out, so there is no slicing like you would see with gumbo recipes where those juices are needed for the texture. The roasted version works great because it helps keep the okra intact. Read more »
Yes this is also known as eggplant parmigiana or eggplant parmesan, and you would think it is made with parmesan cheese. Well it isn’t. This dish is actually a southern Italian dish that I enjoyed (a lot) while being in Sicily, and it is not from Parma nor is it made traditionally with Parmesan cheese. Most likely the name comes from the word parmiciana which meant in sicilian dialect a set of strips of wood that form a shutter, the same way the eggplant slices are placed one on top of the other.
Now, when you come across eggplant parmesan in the U.S. and other places, it usually contains tons of cheese, breadcrumbs, flour and eggs and you end up hardly tasting the eggplant. And that is a shame because eggplants are delicious and with so many health benefits. Although there are many variations, the basic form consists of eggplant, tomato sauce, olive oil, cheese and basil and that is what I have used as well. Read more »
Just got back from Sicily and wanted to share some first experiences along with a quick and simple recipe. I have been to Sicily before and fell in love with the humble cuisine so representative of the original Mediterranean diet.
Tomatoes, my favorite ingredient of all time were everywhere; in sauces, on pizza, with meat and fish and of course quite simply alone. But sometimes it comes along with capers and the result is beautiful. Capers from the islands of Pantelleria and Salina off the coast of Sicily are considered the best in Italy. These capers are not stored in brine but rather packed in salt. Read more »
Last summer I posted a group of tomato recipes (check them here and here) once tomato season was here. This year, I continue. I really can’t get enough of the tomato. In the winter we have various forms of tomato in our home; tomato sauce, paste and sun-dried tomatoes, but in the summer it’s all fresh. We basically eat tomatoes almost at every meal, and try to use them everywhere.
This recipe is simple but so delicious. It uses the basics of Greek cuisine: tomato, olive oil, dried oregano, garlic and some breadcrumbs. That’s it. Read more »
Simplicity really is key in most Greek dishes. The original Greek potato salad is simple and full of healthy ingredients. For me it is the ultimate potato salad because none of the other ingredients overwhelm the potato, instead they enhance it. While most potato salads contain mayonnaise or bacon or other heavy ingredients, this one does not. Basically it contains olive oil, lemon, oregano and onion. These 4 ingredients are all sources of antioxidants. Read more »