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Recipes

Cretan cuisine is an essential part of Greek and Mediterranean cuisine and is known for its simplicity, freshness and health-promoting properties.

 

The traditional recipes of the island of Crete are based on fresh ingredients from the region, such as olive oil, vegetables, herbs, fresh seafood, meat and dairy products.

 

Here are some typical dishes:

 

Chorta (wild greens)

Ingredients:

  • 500 g wild herbs (e.g. stamnagathi - Cretan thistle, Cretan chicory, amaranth leaves, dandelion, chard or purslane)
  • 4 tbsp olive oil
  • Juice of half a lemon (to taste)
  • Salt to taste

Preparation:

  1. Prepare the herbs: Wash the wild herbs thoroughly to remove dirt and sand. Thick or hard stems can be removed.
  2. Boil the herbs: Bring a large pan of water and a little salt to the boil. Add the herbs and cook for about 5-10 minutes until they are soft but still firm to the bite. The cooking time may vary slightly depending on the type of herb.
  3. Drain the herbs: Drain the cooked herbs in a sieve and allow the excess water to drip off well.
  4. Serve: Arrange the drained herbs on a plate, drizzle with olive oil and season with lemon juice. A little more salt can be added if desired.

Saganaki (fried, breaded cheese)

Ingredients:

  • 200 g graviera cheese (alternatively kefalotyri or kasseri)
  • 2 tbsp flour
  • 3 tbsp olive oil
  • Lemon wedges for serving

Preparation:

  1. Prepare the cheese: Cut the graviera cheese into slices about 1 cm thick. The rind can be removed or left on, depending on your preference.
  2. Bread the cheese: Lightly moisten the cheese slices and turn them in the flour so that they are evenly coated. Shake off any excess flour.
  3. Fry the cheese: Heat the olive oil in a frying pan over a medium heat. Once the oil is hot, place the breaded cheese in the pan. Fry for about 1-2 minutes per side until the cheese is golden brown and crispy.
  4. Serve: Remove the hot saganaki from the pan immediately and place on a plate. Sprinkle with freshly ground pepper to taste and serve with lemon wedges.

Briam (summer vegetables)

Ingredients:

  • 2 large potatoes
  • 2 zucchinis
  • 1 large eggplant
  • 2 peppers (red and yellow)
  • 1 large onion
  • 3-4 ripe tomatoes
  • 3 cloves of garlic
  • 100 ml olive oil
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp thyme
  • Salt and pepper to taste
  • A handful of chopped fresh parsley

Preparation:

  1. Preheat the oven: Preheat the oven to 180 °C (top/bottom heat).
  2. Prepare the vegetables: Cut the potatoes, zucchini, eggplant, bell pepper and onion into even slices or pieces. Cut the tomatoes into small cubes. Finely chop the garlic.
  3. Place the vegetables in the casserole dish: Place all the vegetables and garlic in a large casserole dish. Add the olive oil, tomato purée, oregano, thyme, salt and pepper. Mix well so that the vegetables are evenly coated with oil and spices.
  4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Then remove the foil, add the chopped tomatoes and fresh parsley and bake for another 30-40 minutes until the vegetables are soft and lightly browned.

Tzatziki

Ingredients:

  • 1 medium-sized cucumber
  • 1 medium-sized carrot
  • 250 g Greek yogurt (preferably full-fat)
  • 2 cloves of garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
  • Salt and pepper to taste

Preparation:

  1. Prepare the vegetables: Peel the cucumber (optional), cut in half and remove the seeds with a spoon. Finely grate the cucumber and carrot. Place the grated vegetables in a clean kitchen towel and squeeze gently to remove any excess liquid.
  2. Yoghurt mixture: Place the Greek yoghurt in a bowl. Add the garlic, olive oil, lemon juice and dill and mix well.
  3. Add the vegetables: Fold the grated cucumber and carrot into the yogurt and mix well until the vegetables are evenly distributed.
  4. Season to taste: Season with salt and pepper to taste. If desired, add a little more lemon juice or dill to adjust the taste.
  5. Chill and serve: Leave the tzatziki to infuse in the fridge for at least 30 minutes so that the flavors combine well. Before serving, drizzle with a dash of olive oil if desired and garnish with fresh dill.

Fava

Ingredients:

  • 250 g yellow split peas or broad green beans (dried)
  • 1 large onion, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 3-4 tbsp olive oil (plus more for garnish)
  • juice of one lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: thin rings of red onion and capers for garnish

Preparation:

  1. Prepare the peas or beans: If using dried broad green beans, soak them overnight in plenty of water. Yellow split peas do not need to be soaked. Drain the broad beans the next day.
  2. Cook the peas or beans: In a large saucepan, place the yellow split peas or broad beans along with the chopped onion and garlic. Add enough water to lightly cover everything. Bring the mixture to the boil and simmer over a medium heat for 40-50 minutes until the peas or beans are soft. Skim if necessary in between.
  3. Puree: When the peas or beans are soft, pour off the water but keep a little of the liquid. Puree with a hand blender or in a blender until the mixture is creamy. Add a little of the cooking liquid as required to adjust the consistency.
  4. Seasoning: Stir the lemon juice, olive oil, salt and pepper into the mixture and season to taste.
  5. Serve: Arrange the fava on a plate and drizzle with a dash of olive oil. Garnish with fresh parsley, thinly sliced red onion rings and capers as desired.

Greek salad

Ingredients:

  • 2 medium tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 small red onion
  • 100 g feta cheese (in cubes or as a block)
  • 10-15 kalamata olives (or other black olives)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste

Preparation:

  1. Prepare the vegetables: Wash and roughly chop the tomatoes. Peel the cucumber (optional) and cut into slices or cubes. Deseed the peppers and cut into thin strips. Peel the onion and cut into fine rings.
  2. Assemble the salad: Place the tomatoes, cucumber, peppers, onion and olives in a large bowl and mix well.
  3. Add the feta: Either sprinkle the feta cheese over the salad in cubes or place as a whole block on top of the vegetables.
  4. To serve: Drizzle the olive oil and red wine vinegar over the salad. Season with dried oregano, salt and pepper.

Fried zucchinis

  • 2 medium-sized zucchinis
  • 100 g flour (or more as required)
  • Salt and pepper to taste
  • Oil for frying (e.g. sunflower oil or olive oil)
  • Lemon slices for serving (optional)

Preparation:

  1. Prepare the zucchinis: Wash the zucchinis and cut into slices about 0.5 cm thick. If the zucchini is very large, you can remove the seeds.
  2. Prepare the flour: Place the flour in a shallow bowl and season with salt and pepper to taste.
  3. Bread the zucchinis: Dip the zucchini slices into the seasoned flour one by one and coat well until they are evenly coated. Tap off any excess flour.
  4. Heat the oil: Heat enough oil in a deep pan or saucepan so that the zucchini slices can float while frying. The oil should be hot enough (approx. 180 °C) so that the zucchinis start to sizzle as soon as they are placed in it.
  5. Deep-fry the zucchinis: Carefully place the breaded zucchini slices in the hot oil (not too many at once, so that the temperature of the oil doesn't drop) and deep-fry for about 2-3 minutes per side until golden brown and crispy.
  6. Leave to drain: Remove the fried zucchinis with a slotted spoon and drain on kitchen paper to remove excess oil.

Aubergines stuffed with feta

Ingredients:

  • 2-3 aubergines
  • 250 ml tomato puree
  • 1 clove of garlic
  • salt
  • Feta cheese
  • olive oil

Preparation:

  1. Wash and clean the aubergines and cut lengthways into thin slices.
  2. Heat plenty of olive oil in a pan and fry the aubergine slices until golden brown. Then drain on kitchen paper to remove any excess oil.
  3. To make the tomato sauce, bring the tomato puree to the boil in a pan with a little water and the finely chopped garlic clove. Allow the sauce to reduce slightly until it thickens a little. Flavour with salt.
  4. Cut the feta into rectangular pieces about as wide as the aubergine slices and about 1 cm high.
  5. Wrap a deep-fried aubergine slice around each slice of feta and place the rolls in an ovenproof dish.
  6. Pour the tomato sauce evenly over the aubergine and feta rolls.
  7. Place the tin in the preheated oven and bake the dish at 180°C for approx. 20 minutes.

Courgette balls

Ingredients:

  • 1 kg medium courgette
  • olive oil
  • 1 large onion
  • 1 cup grated feta cheese
  • flour
  • 3 eggs
  • To taste: chopped dill or mint
  • salt, pepper
  • Oil for frying

Preparation:

  1. Wash and roughly grate the courgettes. Mix with 1 teaspoon of salt and place in a sieve to drain off any excess liquid. Leave to stand for about 15-20 minutes, then squeeze the courgettes well to remove any remaining moisture.
  2. Finely chop the onion and fry lightly in a little olive oil until translucent.
  3. In a large bowl, mix the drained courgettes, fried onion, grated feta, eggs and chopped dill or mint. Season to taste with salt and pepper.
  4. Shape the courgette mixture into small, flat balls. Coat them in flour to create a crispy crust.
  5. Heat plenty of oil in a pan and fry the courgette balls on both sides until golden brown. Then drain on kitchen paper.

Baked feta

Ingredients:

  • 200 g feta cheese
  • 1 small tomato
  • 1/2 sweet pepper
  • 1 slice of Gouda cheese
  • a little oregano

Preparation:

  1. Place the feta in an ovenproof dish.
  2. Cut the tomato and pepper into small pieces and spread over the feta.
  3. Cover the feta with the slice of Gouda.
  4. Sprinkle with oregano to give the dish extra flavour.
  5. Bake in a preheated oven at 180°C for about 10-15 minutes until the cheese is melted and lightly browned. Alternatively, the dish can also be heated in the microwave until the feta and Gouda are soft and melted.

Stuffed Grape Leaves (Dolmadakia)

Ingredients:

  • 250 g grape leaves (jarred or fresh, blanched)
  • 200 g short-grain rice
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bunch of fresh herbs (e.g., parsley, dill, mint), finely chopped
  • 1 lemon (juice)
  • 100 ml olive oil (for the filling and for drizzling)
  • Salt and pepper
  • Water or vegetable broth for cooking

Instructions:

  1. Prepare the Grape Leaves:
    If using fresh grape leaves, blanch them briefly in boiling water to soften. For jarred grape leaves, rinse them well to remove excess salt.
  2. Prepare the Filling:
    In a pan, heat a bit of olive oil and sauté the finely chopped onion and garlic until translucent. Add the rice and toast it lightly. Stir in the chopped herbs, salt, pepper, and half of the lemon juice. Mix everything well and add 100 ml of water or vegetable broth. Let the rice simmer for about 5 minutes until most of the liquid is absorbed. The filling should be slightly pre-cooked, as it will continue to cook inside the grape leaves.
  3. Stuff the Grape Leaves:
    Lay a grape leaf flat on the working surface (rough side facing up), place about 1 teaspoon of the rice filling in the center. Fold the sides of the leaf inward and roll it tightly from the bottom upwards, creating compact rolls.
  4. Cook the Stuffed Leaves:
    Line the bottom of a large pot with a layer of unused grape leaves to prevent the stuffed leaves from burning. Place the stuffed grape leaves tightly together in layers in the pot. Pour the remaining lemon juice, a little olive oil, and enough water or vegetable broth to cover the grape leaves.
  5. Simmer:
    Place a plate or small dish on top of the stuffed grape leaves to weigh them down, preventing them from unrolling during cooking. Bring the pot to a boil, then lower the heat and let the grape leaves simmer gently for 30-40 minutes until the rice is fully cooked.
  6. Serve:
    The stuffed grape leaves can be served warm or cold. They go well with yogurt or a squeeze of lemon juice.

Moussaka

Ingredients:

For the Meat Sauce:

  • 500 g ground beef or lamb
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 g chopped tomatoes (canned or fresh)
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice (optional)
  • 1 bay leaf
  • Salt and pepper
  • Olive oil

For the Vegetables:

  • 2 large eggplants
  • 3 potatoes
  • 2 zucchinis
  • Salt
  • Olive oil (for frying)

For the Béchamel Sauce:

  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • 1 egg
  • A pinch of nutmeg
  • Salt and pepper

For Assembling:

  • 100 g grated cheese (e.g., Kefalotyri, Parmesan, or Pecorino)

Instructions:

  1. Prepare the Vegetables:
    Slice the eggplants and zucchinis into 1 cm thick rounds. Peel the potatoes and slice them into 0.5 cm thick rounds. Sprinkle salt generously over the eggplant slices and let them sit for about 20 minutes to remove bitterness. Pat them dry with a paper towel. Heat some olive oil in a pan and fry the potato, eggplant, and zucchini slices in batches until golden brown. Drain on paper towels to remove excess oil.
  2. Prepare the Meat Sauce:
    In a pan, heat some olive oil and sauté the finely chopped onion and garlic until soft. Add the ground meat and cook until browned. Stir in the chopped tomatoes, tomato paste, cinnamon, allspice (if using), bay leaf, salt, and pepper. Let the sauce simmer on low heat for 20-30 minutes until thickened.
  3. Prepare the Béchamel Sauce:
    In a saucepan, melt the butter and stir in the flour to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens. Remove from heat, beat the egg, and whisk it into the sauce. Season with nutmeg, salt, and pepper.
  4. Assemble the Moussaka:
    Preheat the oven to 180°C (350°F). Lightly grease a large baking dish. Layer the bottom of the dish with the fried potato slices, followed by a layer of eggplant and zucchini slices. Spread the meat sauce evenly over the vegetables. Add another layer of eggplant and zucchini on top of the meat sauce. Pour the béchamel sauce over the final vegetable layer, spreading it evenly. Sprinkle the grated cheese on top.
  5. Bake:
    Bake the Moussaka in the preheated oven for about 45 minutes, until the top is golden and crispy. Let it rest for 10-15 minutes before serving to allow the layers to set.

Stifado

Ingredients:

  • 1 kg beef (stewing beef, such as beef shoulder), cut into large chunks
  • 500 g small pearl onions (or shallots), peeled
  • 4 garlic cloves, chopped
  • 2 tomatoes, diced (or 1 can of diced tomatoes)
  • 2 tbsp tomato paste
  • 150 ml red wine
  • 100 ml red wine vinegar
  • 3 bay leaves
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tsp allspice (optional)
  • 1 tbsp honey (or brown sugar)
  • 5 tbsp olive oil
  • 500 ml beef broth or water
  • Salt and pepper to taste
  • 1 tsp thyme (fresh or dried)
  • 1 tsp oregano (fresh or dried)

Instructions:

  1. Brown the meat: Heat the olive oil in a large pot and brown the beef on all sides until nicely seared. Remove the meat from the pot and set it aside.
  2. Sauté the onions: In the same pot, sauté the pearl onions or shallots until they are lightly browned. Add the chopped garlic and cook for another minute until fragrant.
  3. Add tomatoes and spices: Add the diced tomatoes, tomato paste, bay leaves, cinnamon sticks, cloves, allspice, thyme, and oregano. Stir everything together and let the spices cook for a minute or two.
  4. Add the liquids: Return the browned beef to the pot and add the red wine and red wine vinegar. Stir in the honey and then pour in the beef broth or water.
  5. Simmer: Cover the pot and simmer on low heat for about 2 to 2.5 hours, stirring occasionally. If necessary, add more liquid to prevent the stew from drying out. The meat should become tender, and the sauce thick and flavorful.
  6. Season and serve: Season the stew with salt and pepper to taste. If the sauce is too thin, remove the lid and let it reduce until it reaches the desired consistency.

Dakos

Ingredients:

  • 2 large barley rusks (Paximadia)
  • 3 ripe tomatoes, grated or finely chopped
  • 100 g feta cheese or Cretan myzithra cheese (soft sheep cheese)
  • 1 small red onion, finely chopped (optional)
  • 10-12 Kalamata olives, pitted and halved
  • 2-3 tbsp extra virgin olive oil
  • 1 tsp oregano (fresh or dried)
  • Salt and pepper to taste
  • 1 tbsp capers (optional)
  • A splash of red wine vinegar (optional)

Instructions:

  1. Prepare the rusks: Lightly moisten the barley rusks under cold water, but do not soak them. They should soften slightly on the outside while remaining crunchy on the inside.
  2. Add the tomatoes: Generously spread the grated or finely chopped tomatoes over the moistened rusks. The tomatoes should cover the rusks well.
  3. Crumble the cheese: Evenly crumble the feta or myzithra cheese over the tomatoes.
  4. Add olives and onions: Sprinkle the chopped onion (if using) and Kalamata olives over the rusks. Optionally, you can also add capers.
  5. Season: Drizzle with plenty of olive oil, sprinkle with oregano, and season with salt and pepper. A splash of red wine vinegar can be added for extra acidity, if desired.

Stuffed vegetables

Ingredients:

  • 4 large tomatoes
  • 4 large bell peppers (green or red)
  • 1 large zucchini (optional)
  • 200 g rice (preferably short grain)
  • 1 large onion, finely chopped
  • 2 tomatoes, grated (for the filling)
  • 4 tbsp tomato paste
  • 100 ml olive oil
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 1 tsp oregano (fresh or dried)
  • Salt and pepper to taste
  • 500 ml water

Instructions:

  1. Prepare the vegetables:
    • Cut off the tops of the tomatoes and carefully scoop out the flesh with a spoon, being careful not to break the walls. Set the tomato flesh aside.
    • Do the same with the bell peppers: cut off the tops and remove the seeds.
    • If using zucchini, cut it in half, hollow it out, and set the inside flesh aside.
  2. Prepare the filling:
    • Heat 50 ml olive oil in a pan and sauté the chopped onion and garlic until soft and golden.
    • Add the tomato flesh from the hollowed-out tomatoes, the grated tomatoes, and 2 tbsp tomato paste. Stir everything together.
    • Add the rice, seasoning with salt, pepper, oregano, parsley, and mint. Stir well.
    • Add a bit of water and let the filling simmer for about 10 minutes until the rice absorbs some liquid (it shouldn’t be fully cooked).
  3. Stuff the vegetables:
    • Spoon the prepared filling into the hollowed-out tomatoes, bell peppers, and zucchini, leaving some room for the rice to expand as it cooks.
    • Replace the tops of the vegetables.
  4. Bake:
    • Preheat the oven to 180°C (350°F).
    • Cover the dish with aluminum foil and bake for about 1 hour. After 30 minutes, remove the foil and continue baking until the vegetables are tender and slightly browned.are soft and melted.

Tsigariasto

Ingredients:

  • 1 kg lamb (shoulder or leg), cut into large pieces
  • 150 ml extra virgin olive oil
  • 1 glass of dry white wine
  • Salt and pepper to taste
  • 1 tsp dried oregano (optional)
  • A splash of lemon juice (optional)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Prepare the meat:
    • Rinse the lamb well and pat it dry. Trim any excess fat if desired.
  2. Brown the meat:
    • Heat the olive oil in a large pot or pan over medium heat.
    • Add the lamb in batches and brown it on all sides until golden brown. 
  3. Add the wine:
    • Deglaze the pot with the white wine and let it simmer for 2-3 minutes until the alcohol evaporates.
  4. Simmer:
    • Lower the heat, cover the pot, and let the lamb simmer on low to medium heat for about 1 hours. Stir occasionally and check if the meat is tender. If needed, add a bit of water to prevent the meat from sticking.
  5. Season:
    • Season with salt, pepper, and oregano (if using). For a fresh note, you can add a splash of lemon juice just before serving.

Cretan Fried Snails with Rosemary

Ingredients:

  • 500 g snails (cleaned and prepared)
  • 100 ml extra virgin olive oil
  • 2-3 sprigs of fresh rosemary
  • 100 ml white wine vinegar
  • Sea salt
  • Coarse flour (for dusting)
  • Pepper to taste

Instructions:

  1. Prepare the snails:
    • If the snails are fresh, they need to be thoroughly cleaned. Place the snails in salted water and rinse several times until the water runs clear.
    • Let the cleaned snails dry on a cloth and lightly dust them with coarse flour.
  2. Heat the olive oil:
    • In a large pan, heat the olive oil over medium heat.
  3. Fry the snails:
    • Place the floured snails in the hot pan with the opening facing down, so that the flesh side comes into direct contact with the pan. Fry the snails for about 5 minutes until they are slightly crispy and golden brown.
  4. Add rosemary:
    • Add the rosemary sprigs to the pan and sauté briefly to enhance the flavors.
  5. Deglaze with vinegar:
    • Pour the white wine vinegar over the snails and slightly reduce the heat. Allow the vinegar to evaporate briefly while the snails absorb the flavors.
  6. Season and serve:
    • Season with sea salt and pepper. Toss again to ensure all the flavors are well combined.

Gigantes

Ingredients:

  • 500 g gigantes (large white beans)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 g chopped tomatoes (canned or fresh)
  • 100 ml olive oil
  • 1 carrot, sliced
  • 1 tsp tomato paste
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • Salt and pepper to taste
  • 1 tsp sugar
  • Water

Preparation:

  1. Soak the beans in water overnight. Drain and cook in fresh water for about 1 hour until soft.
  2. Heat the olive oil in a pan and sauté the onions and garlic until softened.
  3. Add the carrots, tomatoes, tomato paste, sugar, salt, and pepper, and let the sauce simmer for about 10 minutes.
  4. Place the cooked beans in a baking dish, pour the tomato sauce over them, and mix well.
  5. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30-40 minutes.
  6. Before serving, sprinkle with parsley and dill.

Fasolada

Ingredients:

  • 500 g white beans (dried)
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 400 g chopped tomatoes (canned or fresh)
  • 100 ml olive oil
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1.5 liters water
  • Fresh parsley, chopped (for garnish)

Preparation:

  1. Soak the beans in water overnight. The next day, drain them and cook in fresh water for about 1 hour until soft but not falling apart.
  2. In a large pot, heat the olive oil and sauté the onions, garlic, carrots, and celery until they begin to soften.
  3. Add the chopped tomatoes, tomato paste, bay leaf, sugar, oregano, salt, and pepper. Stir well and let it simmer for 5 minutes.
  4. Add the cooked beans and 1.5 liters of water to the pot. Mix everything well and let the soup simmer for about 30 minutes until the vegetables are tender and the flavors have combined.
  5. Garnish with chopped parsley before serving.

Tiropita (cheese pie)

Ingredients:

  • 500 g feta cheese
  • 250 g mizithra (or ricotta)
  • 3 eggs
  • 1 package of phyllo dough (approx. 500 g)
  • 100 g melted butter (or olive oil)
  • A pinch of nutmeg
  • Pepper to taste
  • Sesame seeds for sprinkling (optional)

Preparation:

  1. Place the feta and mizithra in a bowl and crumble them with a fork.
  2. Add the eggs and mix well. Season with pepper and nutmeg.
  3. Grease a baking dish and layer the phyllo dough, brushing each layer with melted butter (or olive oil), stacking about 6-8 sheets at the bottom.
  4. Spread the cheese mixture evenly over the dough.
  5. Layer another 6-8 sheets of phyllo on top of the cheese, again brushing each with butter.
  6. Carefully cut the dough into squares (before baking, to avoid tearing).
  7. Optionally, sprinkle with sesame seeds.
  8. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, until the tiropita is golden and crispy.

Tsoureki

Ingredients:

  • 500 g flour (Type 550)
  • 120 ml milk, lukewarm
  • 2 eggs
  • 100 g sugar
  • 80 g butter, softened
  • 1 packet dry yeast (about 7 g)
  • 1 teaspoon mastic, ground (optional)
  • 1 teaspoon mahleb, ground (optional)
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg, for brushing
  • Sesame seeds or chopped almonds, for sprinkling

Preparation:

  1. Activate the Yeast: In a bowl, combine the lukewarm milk, yeast, and 1 teaspoon of sugar. Stir well and let it sit for about 10 minutes until the yeast becomes frothy.
  2. Prepare the Dough: In a large bowl, mix the flour, sugar, salt, ground mastic, and mahleb. Add the eggs and vanilla extract, then stir in the yeast mixture.
  3. Knead the Dough: Add the softened butter in small pieces and knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Add a little more flour if necessary.
  4. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
  5. Shape the Dough: Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into a long strand and braid them together. Place the braided loaf on a baking sheet lined with parchment paper.
  6. Let the Braid Rise: Cover the shaped braid with a clean cloth and let it rise again for 30–45 minutes until it is puffy.
  7. Brush and Bake: Preheat the oven to 180°C (350°F). Beat the egg and brush it over the braid. Sprinkle with sesame seeds or almonds as desired.
  8. Bake: Bake the Tsoureki in the preheated oven for about 25–30 minutes, or until it is golden brown. If the braid darkens too quickly, cover it with aluminum foil.
  9. Cool: Remove the baked Tsoureki from the oven and let it cool on a wire rack.

Bifteki

Ingredients:

For the Bifteki:

  • 500 g ground meat (beef, lamb, or a mixture)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg
  • 50 g breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for frying

For the Tomato Sauce:

  • 400 g canned crushed tomatoes
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (optional)
  • Salt and pepper to taste
  • Olive oil for frying
  • Fresh basil leaves (optional, for garnish)

Preparation:

  1. Prepare the Bifteki Mixture: In a large bowl, combine the ground meat, chopped onion, minced garlic, egg, breadcrumbs, parsley, oregano, salt, and pepper. Mix well until the ingredients are combined.
  2. Shape the Bifteki: Take portions of the meat mixture (about golf ball-sized) and flatten them. Shape into firm patties and place them on a plate.
  3. Fry the Bifteki: In a large frying pan, heat some olive oil over medium heat. Fry the Bifteki for about 5–7 minutes on each side until they are golden brown. Once done, place them on a plate and set aside.
  4. Prepare the Tomato Sauce: In the same pan, add more olive oil if needed, and sauté the chopped onion and minced garlic until they are soft and fragrant. Add the crushed tomatoes, sugar (if using), oregano, paprika (if using), salt, and pepper. Bring to a boil and let simmer for about 10–15 minutes until the sauce thickens slightly.
  5. Add Bifteki to the Sauce: Carefully place the fried Bifteki into the tomato sauce and let them simmer on low heat for about 10 minutes to absorb the flavors.
  6. Serve: Serve the Bifteki in tomato sauce hot, garnished with fresh basil leaves if desired. It pairs well with rice, potatoes, or fresh bread.

Pastizio

Ingredients:

For the Meat Sauce:

  • 500g ground meat (beef or lamb)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g chopped tomatoes (canned)
  • 2 tbsp tomato paste
  • 120ml red wine
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 1 bay leaf
  • A pinch of sugar (optional)
  • Salt and pepper to taste
  • Olive oil for frying

For the Pasta:

  • 500g macaroni or tubular pasta (e.g., penne or bucatini)
  • 2 eggs, lightly beaten
  • 100g grated Kefalotyri or Parmesan cheese
  • Salt to taste

For the Béchamel Sauce:

  • 100g butter
  • 100g flour
  • 1 liter milk, slightly warmed
  • 2 eggs
  • 100g grated Kefalotyri or Parmesan cheese
  • A pinch of nutmeg
  • Salt and pepper to taste

Instructions:

Prepare the Meat Sauce:

  1. Heat a little olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, then add the garlic and cook for another minute.
  2. Add the ground meat and cook, breaking it up with a spoon, until browned.
  3. Pour in the red wine and let it simmer until the liquid reduces by about half.
  4. Stir in the tomato paste, chopped tomatoes, cinnamon, allspice, bay leaf, and a pinch of sugar (if desired). Season with salt and pepper.
  5. Lower the heat, cover the pan, and let the sauce simmer for 30–40 minutes until thickened. Remove the bay leaf and set aside.

Cook the Pasta:

  1. Cook the pasta in salted water until al dente, then drain.
  2. Mix the cooked pasta with the beaten eggs and half of the grated cheese. Set aside.

Prepare the Béchamel Sauce:

  1. In a medium pot, melt the butter over medium heat. Add the flour and stir constantly for a few minutes to make a roux.
  2. Gradually add the warm milk, stirring continuously until the sauce thickens and becomes smooth.
  3. Remove from the heat and allow to cool slightly. Stir in the eggs, grated cheese, nutmeg, and season with salt and pepper.

Layer the Pastitsio:

  1. Preheat the oven to 180°C (350°F).
  2. Grease a large baking dish and spread half of the pasta evenly on the bottom.
  3. Add the meat sauce as the middle layer, then top with the remaining pasta.
  4. Pour the béchamel sauce over the top, ensuring all the pasta is covered.
  5. Sprinkle with the remaining grated cheese.

Bake:

  1. Bake the Pastitsio in the preheated oven for about 45 minutes, until the top is golden brown.
  2. Allow the dish to rest for 10-15 minutes before serving.

Avgolemono (Greek Lemon Chicken Soup with Egg)

Ingredients:

  • 1 whole chicken (or 4 chicken thighs)
  • 2 liters of water
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, halved
  • 200g rice (short grain or Arborio rice)
  • 3 eggs
  • Juice of 2 lemons (more to taste)
  • Salt and pepper
  • Optional: Freshly chopped parsley or dill for garnish

Instructions:

Prepare the Broth:

  1. Place the chicken in a large pot and cover with 2 liters of water.
  2. Add the chopped carrots, celery, and halved onion. Season with salt and pepper.
  3. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the chicken is fully cooked.
  4. Remove the chicken from the broth and set it aside. Strain the broth to remove the vegetables and return the broth to the pot.

Cook the Rice:

  1. Bring the strained broth back to a boil and add the rice.
  2. Cook over medium heat for about 15-20 minutes, until the rice is tender.

Shred the Chicken:

  1. While the rice is cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.

Prepare the Avgolemono Sauce:

  1. In a bowl, beat the eggs until frothy.
  2. Gradually whisk in the lemon juice.
  3. Slowly ladle in some hot broth into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling (this process is called "tempering").
  4. Add 2-3 more ladles of broth in the same manner to gently raise the temperature of the mixture.

Finish the Soup:

  1. Slowly pour the tempered Avgolemono mixture into the pot with the broth and rice, stirring constantly.
  2. Heat the soup over low heat (do not let it boil), stirring until it becomes creamy.
  3. Add the shredded chicken to the soup and season with salt and pepper to taste. If the soup is too thick, you can add some water to adjust the consistency.

Soupia (Sepia)

Ingredients:

  • 1 kg fresh squid (already cleaned)
  • 4-5 tbsp olive oil
  • 1 onion, finely chopped
  • 2-3 garlic cloves, chopped
  • 400g tomatoes (fresh or canned, chopped)
  • 1-2 tsp tomato paste
  • 1 tsp dried oregano
  • 1-2 bay leaves
  • Salt and pepper to taste
  • Fresh lemon juice (to taste)
  • Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Squid:

  1. If the squid isn’t already cleaned, peel off the outer skin and remove the insides. Rinse well and cut into rings or pieces.

Sauté the Onion and Garlic:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
  2. Add the chopped garlic and cook briefly until fragrant.

Add the Squid:

  1. Add the squid pieces to the pot and sauté for 5-7 minutes until lightly browned.

Add Tomatoes and Spices:

  1. Stir in the chopped tomatoes, tomato paste, oregano, bay leaves, salt, and pepper. Mix well and bring to a boil.

Simmer:

  1. Cover the pot, reduce the heat, and let it simmer gently for about 30-40 minutes, until the squid is tender. Stir occasionally, and if the mixture becomes too dry, add a bit of water.

Gamopilafo

Ingredients:

  • 1 kg lamb (or chicken parts, as preferred)
  • 400g rice (preferably short-grain rice)
  • 1 large onion, finely chopped
  • 4-5 tbsp olive oil
  • 1-2 bay leaves
  • 1 cinnamon stick (optional)
  • Salt and pepper, to taste
  • Juice and zest of 1 lemon
  • 1-2 cups water or broth (as needed)
  • Fresh parsley, chopped (for garnish)

Instructions:

Sear the Meat:

  1. Heat the olive oil in a large pot over medium heat. Add the lamb and sear it on all sides until nicely browned. Remove the meat and set it aside.

Sauté the Onion:

  1. In the same pot, sauté the chopped onion until soft and golden brown.

Add Meat and Spices:

  1. Return the seared meat to the pot. Add the bay leaves, cinnamon stick (if using), salt, and pepper. Pour in enough water or broth to almost cover the meat.
  2. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the meat is tender.

Cook the Rice:

  1. Rinse the rice under cold running water until the water runs clear. After the meat is tender, add the rice to the pot and stir well. Add more broth or water as needed to cover the rice.

Add Lemon Juice and Zest:

  1. Stir in the lemon juice and zest. Cover the pot and cook the rice on low heat for about 20 minutes, until the rice is soft and the liquid is absorbed.
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