Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
How to make..
Dolmades are stuffed vine leafs filled with minced meat and rice or when made vegan, just with rice and herbs. If you are using fresh vine leaves wash and then put them in a sauce pan with plenty of water and boil for 5 minutes. If you are using frozen ones, follow the same …
Kalamari or Calamari is the culinary name for squid and is very popular in Greece, as it is a delicacy found on the menu of almost all the Greek restaurants.
Spanakopita (Greek “σπανάκι + πίτα”, spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta, onions or green onions, eggs, herbs and seasoning.
A simple syrup sugar is made with sugar and water. Usually the ratio is one part sugar and one part water, for a medium, not very sweet syrup.
Sponge Cake (pantespani, in Greek) is the base for many desserts. Using this basic recipe you can make birthday cakes but also many other desserts.
Greek Fried Potatoes, in Greek called Patates Tiganites, (pr. pah-TAH-tess Tee-ghah-nee-TESS), are fried in olive oil, with oregano sprinkled on top.
Octopus in Greek Htapodi (χταπόδι), pronounced Hta-POH-dhi, is a Greek word. “Okto” meaning eight and “pous” is the ancient word for foot. Having eight feet (tentacles).
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
Béchamel Sauce, is a White Sauce, made with all-purpose flour, butter (or olive oil) and milk. The Greek version also includes eggs and cheese.