Articles by: admin
Kythera Island Fish Soup
Serves/Yields: 4 - 6 persons
Difficulty: High
Season: All seasons
Greek: Psarosoupa apo ta Kithira
(as is traditionally made by fishermen while at sea). Submitted by Alex Kriezis, who served his military service in the island of Kythera and is very familiar with the local cuisine.
Sesame paste dip
Time: 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Dip me tahini
Submitted by a friend of Greek-Recipe.com. Tastes like houmous. To be fair, houmous is defenitely not Greek. Sesame paste is very nutritious and can keep cholesterol low.
Lenten pasta salad
Serves/Yields: 4 - 6 persons
Difficulty: Easy
Season: All seasons
Greek: Nistisimi makaronosalata
Very easy to prepare.
Semolina sweet
Serves/Yields: 20 -24 pieces
Difficulty: High
Season: All seasons
Greek: Samali
Samali is a sweet that resembles ravani.
Quince Jelly
Serves/Yields: 2 hours
Difficulty: High
Season: All seasons
Greek: Kidoni pelte
Source: “The Complete Middle East Cookbook” by Tess Mallos ISBN: 1 86302 069 1 (copied from recipesource.com).
Souvlaki with pita bread
Serves/Yields: 3 - 4 persons
Time: 45 minutes
Difficulty: Medium
Season: All seasons
Greek: Souvlaki me pita
Souvlaki or gyros with pita bread is a very common dish, which is served in many Greek Gyros shops. It is very tasty, especially if the meat is of fine quality, in reasonable price (2.0 – 2.50 Euros/pita).
Bianco Fish from Corfu
Serves/Yields: 4 persons
Season: All seasons
Greek: Bianco apo ti Kerkyra
This is traditional recipe from Corfu island
Fried alevin
Serves/Yields: 4 persons
Season: Spring/Summer/Autumn/Winter
Greek: Marides tiganites
Alevin is small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need cleaning at all, you just eat it as a whole with its head and bone. In Greece this dish is usually served as an appetizer.
(4.08 out of 5)
(4.36 out of 5)
Friends Comments