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    You are in: Home / Cookbooks / Ελληνικά Greek / Greece
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    Ελληνικά Greek / Greece

    Greeks use food for everyday gatherings. Cooking is a big part of our lives. We want to show people our hospitality.' - Ioanna Hawkins Capital (and largest city) - Athens Official languages - Greek Government - Parliamentary republic Formation First known Greek civilizations - 3000 BC Last previously independent state - 1461 Independence from the Ottoman Empire - March 25, 1821 Recognized - 1829 Population 2001 census 10,964,020 Time zone EET (UTC+2) Summer (DST) EEST (UTC+3) Calling code +30 Currency - Euro Part of my heritage
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    Nostimos is the Greek word for "tasty" and this is exactly what this pizza is! Take whatever cheese pizza you like best and add on this delicious combination of toppings for the tastiest pizza yet! I made this up 4 or 5 years ago when I was at my aunt's house in Utah with my little sister and she had given us money to order a pizza when she and my uncle had to go out for a military event.

    Recipe #333197

    Pita bread, Recipe #339204 , Recipe #232941... nothing can be better. I eat this for breakfast when I can. I love it with my mom's Recipe #339166!

    Recipe #331572

    Now I love potato salad and this one is so different than my favorite - German potato salad :) From the September 19, 2008 edition of Athens' Plus Magazine. It was listed to go with a meal of European Barracuda!

    Recipe #331261

    From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler.

    Recipe #315043

    From Kerasma's Greek Gourmet Traveler Summer 2007 Edition. This recipe is from Life Gallery Spa's Chef, Dimitris Lemonis. This recipe was part of the "Spa Foods" article.

    Recipe #314710

    From Kerasma's Food & Wine: An Odyssey Special Report. "The ubiquitous tyropitta bears little resemblance to the dizzying variety of savory and sweet cheese-based Domokou and honey pies popular throughout Greek regional cuisine. In this version, from the Cycladic island of Folegandros, the filling is flavored with onions–almost as strong a presence as the feta–and encased in a thick bread crust. Kalasouna was traditionally made on Saturdays, the same day on which bread was baked, since the shell was made from a piece of the leavened dough to which some olive oil was added. This version is slightly simpler, but as tasty." Prep time is a guess.

    Recipe #314125

    Adapted from Feasting and Fasting in Crete, Delicious Mediterranean Recipes, by Diana Farr Louis (Kedros, Athens, 2001). Reprinted in the Summer 2006 Greek Gourmet Traveler for Kerasma. A word about "Rusks" known in the Greek as "Paximadia": "Twice-baked breads have been around since Roman times, but in Crete they are both staple and luxury. Made of every conceivable type of flour from refined white to coarse wheat and barley, they accompany every meal, crumbled into salads or springing up in sauces. Smaller sweet rusks flavored with coriander, cloves, and mastic were such a delicacy they were served at weddings until recently. Studded with nuts or currants, seasoned with juices and spices, they are still served with coffee, herbal teas, or raki at any time of day."

    Recipe #314060

    Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

    Recipe #260659

    Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.

    Recipe #246749

    Original recipe from "On Cookery" By the Greek philosopher and astronomer Heracleides in the third century B.C. Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.

    Recipe #246729

    From The Book of Greek Cooking (present from my second cousin.)Sometimes I get a craving for this and it hits the spot.(The sauce isn't supposed to be as lumpy as I made it in the picture. I forgot to stir it!)

    Recipe #233501

    These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.

    Recipe #233134

    My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak - and it wasn't my favorite. Now, with the improved recipe, I could literally live off this stuff - especially when I pare it with Recipe #218012 or spread it in my Recipe #331572!

    Recipe #232941

    This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564

    Recipe #218585

    This goes great on pitas or Lavash, chicken or fresh vegetables. Yum! I was trying to find a substitute for Trader Joe's Spicy Feta Dip because my family will no longer buy it because it contains canola oil. This is not as thick and clumpy due to the fact I put it in the blender. I'll try to give the closest measurements I can because I made it by just throwing things into the blender.

    Recipe #218215

    This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

    Recipe #218012

    Use less flowers for more filled flowers, use more flowers for lightly filled flowers. From mediterrasiancooking.com

    Recipe #372544

    Greek yogurt = Heaven. Basically, this is like frozen yogurt. Got this recipe from Kerasma.gr, the publishers of Greek Gourmet Traveler. Cook time depends on your ice cream maker or the temp. of your freezer.

    Recipe #338993

    Now I'm not a fan of fish, but I think I'd try this. Found it in the 10/31/2008 edition of Athens' Plus magazine. They credit this recipe to Carlos Crego.

    Recipe #334401

    Try your hand at making Greece's most famous cheese! I'm sure most of us here in suburbia don't have goats - but I know people who do. If I did, I'd for sure make this! I found this on a site for the city of Faliraki in Rhodes, Greece under "Susie's Place." * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Extra Supplies Needed: cheese cloth or fine tulle/netting,fine weaved basket or strainer, clean and sterilized wide mouth jar or container, a dish that will fit inside the jar, a heavy rock that will fit into the jar.

    Recipe #331349

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