Ntomatokeftedes are tomato patties or fritters, served mostly in most of the Greek islands, especially in the Aegean. These are served as appetizers but they can also be served as a main dish with a salad.
Main Dishes
These Chicken Souvlakia are so tender and juicy due to the marinade which features the fresh-tasting combination of lemon juice, garlic, and olive oil combined with Greek yoghurt that are so prevalent in Greek cuisine.
These Feta-Stuffed Mpiftekia are delicious Greek Burgers, which are flavourful and juicy. While hot, the feta melts inside, making them very creamy.
I made these Marinated Pork Chops with ingredients I had at home. The marinade tenderized the pork chops, while making them extra juicy, infusing them with a sweet and sour flavour.
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:
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.