Greek

Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.

Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.

Koulourakia Paschalina are Greek Easter Traditional Cookies, which are crispy outside and soft inside, full of orange flavour.

Magiritsa is a traditional Greek Easter offal soup which is the first thing served after the midnight mass on Saturday evening.

This is the easiest strawberry jam you can make and it tastes amazing! Strawberries have a short season, so preserve them while they are still in season.

Spanakopita Nistisimi (Lenten) is a Cypriot version of a vegan spinach pie which I remember eating when living in Cyprus but not the exact recipe.

One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.

Agioritiki Tigania is a mixture of fried meat in a wine sauce. The name of this dish is named after Mount Athos, which in Greek is Aghion Oros. I don’t know if the monks in Agion Oros prepare this dish but it is a very good mezes.

I hope you enjoyed reading Part I of our trip to Northern Greece and I hope I will not bore you with this long post, but there were many things I wanted you to see. I am dedicating this post to all my Greek friends who live abroad and would like to find out more about Greece.

Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food we eat in Greece on the 25th of March.