Fassolada is considered to be the national dish of the Greeks because the Greeks survived those poor years eating dried legumes and vegetables. Meat was eaten rarely and only on special occasions. Even until early sixties, meat was eaten only on Sundays but after a few decades of prosperity we are back to “psorokostena” …
Greek
This vegan dessert is made with store bought halvas, chocolate, toasted nuts, candied fruit or spoon sweets (glyka tou koutaliou) and coconut.
Ryzokeftedes pr. ree-zho-kef-TEH-dhes are a traditional Greek side dish that consist of small patties of rice that are coated in breadcrumbs and then pan fried.
There’s nothing like homemade apple turnovers with homemade shortcrust pastry and apple sauce.
Lagana flatbread is traditionally prepared and consumed in Greece, especially during a particular day of the year known as Clean Monday or “Kathara Deftera.”
Wild Boar, in Greek Agriogourouno (pr. ah-ghree-oh-GHOU-rhou-nho) is cooked in a “gastra” which is a Greek Dutch oven. The meat is marinated and then slowly cooked in the oven.
These Greek sweet and sour potatoes, are crispy from the outside and juicy from the inside, perfect as a side dish to accompany any meat dish.
Kotopoulo Portokalato is a chicken recipe of mine which is very easy to make, as the only thing needed is to marinate the chicken in a roasting bag with orange juice and other ingredients and then bake it with potatoes. You forget it in the oven until it is done without having to watch over it or turn it over.
This delicious Turkey soup, which is one of my favorites, is made with the carcass of our roasted turkey, which we make during Christmas.
Pomegranate syrup starts with juice and sugar and pomegranate molasses with same ingredients but reduced to the consistency of thick syrup.