Recipes from Greece
Greek cooking smells like oregano, olive oil and lemon zest — moussaka layered in baking trays, souvlaki turning over coals, spinach folded into thin phyllo. A coastal table, generous and unhurried.
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Souvlaki
Grilled pork skewers with lemon, garlic and oregano — Mediterranean flavour.
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Tzatziki
Thick Greek yoghurt and cucumber dip with raw garlic — served cold as a meze.
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Moussaka
Layered Greek bake of fried eggplant and cinnamon-spiced minced meat under a golden béchamel crust.
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Spanakopita
Greek phyllo pie of wilted spinach, crumbled feta and eggs wrapped in paper-thin layers brushed with olive oil.
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Fasolada
Greek national white bean soup with carrots, celery and tomato — simple and frugal.
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Avgolemono
Silky Greek chicken soup with rice and eggs tempered with lemon juice — never broken, always glossy.
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Gyros
Greek pork wrap, oregano-marinated and seared hot, in pita with tzatziki, tomato and red onion.
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Pastitsio
Greek baked pasta with a cinnamon-spiced meat sauce and golden béchamel, layered to show its cross-section.
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Dolmades
Vine leaves stuffed with rice, fresh herbs, lemon and olive oil — best served cold the next day.
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Galaktoboureko
Greek pastry of crisp phyllo with lemon semolina custard, drowned in cold syrup with orange peel.