Starters
Sardines with oregano and oil
Serves/Yields: 4 persons
Time: 40 minutes
Difficulty: Easy
Season: Summer
Greek: Sardeles ladorigani
Alternatively use gavros (another variety of small fish).
Fried stuffed zucchini blossoms
Serves/Yields: 6 -8 persons
Time: 15 - 30 minutes
Difficulty: Easy
Season: Summer/Autumn
Greek: Tiganitoi kolokuthokorfades
Traditional recipe from Molivos of Lesvos island.
Boiled Octopus
Serves/Yields: 4 persons
Season: Summer/Autumn
Greek: Htapothi Vrasto
Recipe is from Chrissa Paradissis book “Greek Cookery”.
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.
Fried aubergines
Difficulty: Easy
Season: Summer
Greek: Melitzanes tiganites
Can be accompanied with tzatziki (yogurt dip).
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