If you get some lovely, fresh courgettes (zucchini) with their flowers on don’t throw away the flower and if you scoop the interior or courgettes to stuff them, don’t throw that away either. Here’s what I did:
Main Dishes
Gemista (pronounced as yeh-mee-STAH), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked with potatoes, in a tomato sauce.
Tyropita me Maratho means cheese pie with wild fennel. This is a traditional cheese pie, which my mother in law used to make with feta cheese and fennel.
Grilled sardines are a common menu item at many Greek restaurants, called “tsipourakika”, served as an appetizer.
Vegan Spanakopita or Nistisimi Spanakopita, is a Lenten version of a spinach pie, which we make during Lent without any egg or cheese. A small amount of semolina is added in the filling to bind the ingredients.
Lavraki (Dicentrarchus labrax or seabass) is one of the fish we love and I cook very often and this is a very easy way to prepare it.
Revithokeftedes me Garides are Chickpea Patties with Shrimps. During Greek Orthodox fasting period seafood is allowed to be eaten, so I decided to incorporate some shrimps in the patties.
Shrimp Saganaki is an appetizer made with shrimps and tomato sauce. Saganaki takes its name from a frying pan with two handles called “sagani”.
Guacamole is a popular Mexican dip made from mashed avocado mixed with various ingredients such as onion, tomato, garlic, and lime juice. It is often enjoyed as a healthy and flavorful addition to many dishes.
These Honey, Peanut butter, Chocolate and Pastelli Cookies are nistisima (Lenten) made with peanut butter, honey, sunflower oil, dark sugar and flour. After making the dough, I made three different kinds by adding chocolate and two types of pastelli in them.