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Boiled Octopus

Serves/Yields: 4 persons

Season: Summer/Autumn

Greek: Htapothi Vrasto

Recipe is from Chrissa Paradissis book “Greek Cookery”.

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Omelet with Fresh Tomatoes

Serves/Yields: 2 - 3 persons

Time: 20 minutes

Difficulty: Easy

Season: All seasons

Greek: Strapatsada

Called strapatsada or kayanas.

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Stuffed (little shoes) aubergines

Serves/Yields: 6 persons

Difficulty: High

Season: Summer

Greek: Melitzanes Papoutsakia

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Minced Meat Rissoles with Cumin

Serves/Yields: 4 persons

Time: 1 - 1,5 hour

Difficulty: Medium

Season: Spring/Summer/Autumn/Winter

Greek: Soutzoukakia Smirneika

This meal originates from the city of Smyrni in the coast of Asia Minor. The word Soutzoukakia comes from the Turkish word Sucuk (a spicy sausage). The meal is part of the Constantinopolitan Cuisine.

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Stuffed Zucchini with egg and lemon sauce

Serves/Yields: 4 - 6 persons

Time: 1,5 - 2 hours

Difficulty: High

Season: Summer/Autumn

Greek: Kolokithakia yemista (gemista) avgholemono

Absolutely delicious. Has many variations around Greece. Suitable also for vegetarians if you do not use minced meat and instead add 2 eggs to make the stuffing more thick. Instead of butter it is more common to use olive oil.

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Greek Coffee

Serves/Yields: 1 coffe cup

Time: 3 minutes

Difficulty: Easy

Season: All seasons

Greek: Ellinikos Kafes

Greek coffee is always served black, in small and thick cups. It is made in a briki, a tall, small container with a long handle and a lip, made out of copper, aluminium or stainless steel.

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