Starters
Cretan rusk with tomato, oregano and cheese
Serves/Yields: 1 piece
Time: 15 minutes
Difficulty: Easy
Season: All seasons
Greek: Kritikos Dakos
Dakos is a kind of rusk, made with barley flour. This appetizer is a speciality of Crete, served also as an appetizer in many Athenian restaurants. This recipe yields one item.
Fried cuttlefish
Serves/Yields: 4 persons
Season: Autumn/Winter/Spring
Greek: Soupies tiganites
Although placed in the seafood section, this is an appetizer plate as well. For this reason we do not specify the amount of cuttlefish to fry. You can fry as much as you wish. Around 1 kg of fresh cuttlefish is enough for an appetizer plate for 4 persons.
Stuffed lettuce leaves with rice and meat
Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: High
Season: Winter/Spring
Greek: Dolmadakia me fila marouliou
This dish is cooked on the island of Kythera.
Stuffed tomatoes with octopus and rice
Serves/Yields: 4 persons
Time: 2 - 2,5 hours
Difficulty: High
Season: Summer/Autumn
Greek: Yemistes domates me htapodi kai rizi
This recipe comes from the village of Plomari in Lesvos island. Plomari is famous for its ouzo.
Tzatziki with no garlic
Serves/Yields: 4 persons as an appetizer
Time: 20 minutes
Difficulty: Easy
Season: All seasons
Greek: Tzatziki horis skordo
This is a recipe of a “different tzatziki”, a yoghurt dip for those who do not like the
strong taste and smell of garlic.
Eggplant salad dip
Time: 1 - 1,5 hour
Difficulty: Medium
Season: Summer
Greek: Melitzanosalata (2)
The nice thing about this recipe for eggplant salad is that the eggplants are baked in the grill or in the kitchen’s fire
until they smell burned. This gives the eggplant salad a unique aroma.
Chickpea dip
Difficulty: Medium
Season: All seasons
Greek: Humus
A variation of this recipe is traced back on ancient times. Today it is well known as humus, the famous dip from middle east.
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