Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.
These tasty cheese-filled triangles are finger foods and can be served as appetizers, mezedes, side dishes, and snacks.
Potato croquettes (from the French verb “croquer”, which means to crunch, are mashed potatoes in which more ingredients are used for taste.
Kagianas or strapatsada is a traditional Greek summer dish from Arcadia where poor people would eat out of the products they had at hand. Some tomatoes from their garden and eggs from their hens.
Olive Oil Mashed Potatoes, in Greek “patates poure”, (pronounced pa-TAH-tess pou-RHé) are delicious and perfect to accompany many meals.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta. In this Tyropita I used Kataifi and five different kind of cheeses. You can add only feta if you prefer and other cheese that melt well when baking.
Kotopoulo Psito sto Fourno is Greek roasted chicken, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice. “Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven.
In some countries they call them potato chips and in others, French fries, fries or finger chips. In Greece, we call them “Patates Tiganites” (pr. pah-TAH-tess Tee-ghah-nee-TESS).
Rice Pilaf (Rizi Pilafi), is one of the easiest side dishes, made with long grain white rice and stock. It takes about 10 – 20 minutes to cook and it a great side dish to any meat dish with a red or white sauce.