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    You are in: Home / Cookbooks / Greek Cookery
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    320 recipes in

    Greek Cookery

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    Cookbook by

    evelyn/athens

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    A collection of all my greek recipes, or recipes that are especially popular in Greece (hence the 'au gratins' and the middle-eastern mix). My aim is not only to include the recipes Greece is known for, but to also reflect modern life here in Greece.
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    Almond-Lemon Torte
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    Be the first to review! |  By evelyn/athens

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    This recipe calls for raw egg yolks in the filling, so make sure of your source before you attempt it.

    Recipe #71989

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    Angel Hair Pasta with Prosciutto and Peas
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     4 Reviews |  By evelyn/athens

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    This is an incredibly simple pasta recipe and it tastes wonderful!

    Recipe #77093

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    Anginares Me Araka (Artichoke and Pea Stew)
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     6 Reviews |  By evelyn/athens

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    We serve this as a main dish - Greek meals are often meatless.

    Recipe #60347

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    Antipasto Pasta Salad
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     3 Reviews |  By evelyn/athens

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    This is an unbelievably delicious pasta salad - it has to be with all that good stuff that goes in. Next picnic, bbq, pot-luck or get-together, this will get all the raves.

    Recipe #88585

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    Arni Kleftiko (Rebel Lamb)
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     8 Reviews |  By evelyn/athens

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    The verb 'klevo' in Greek means 'to steal'. This delicious lamb dish is called 'kleftiko' because, it is said, that when Greeks were fighting to liberate themselves from Ottoman Rule and hiding in the mountains, they would seal all the ingredients for this dish in a clay pot, bury it with hot coals under ground, cover with dirt, and allow it to braise, slowly, until done. This way, there were no delicious cooking smells in the air to betray their presence and bring the Ottomans to their hide-out. A romantic story - a lovely dinner. Don't forget some good red wine. Many, for lack of a clay pot (like a bean pot) wrap their kleftiko up well in parchment (a couple of layers) and braise that way.

    Recipe #171314

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    Arni Youvetsi (Lamb and Orzo)
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     11 Reviews |  By evelyn/athens

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    This is a traditional 'Sunday Lunch' dish. The orzo (a kind of pasta that is shaped like large grains of rice) cooks in the liquid released by the lamb and tomato and becomes very tasty. Many make it with a cut of beef suitable for roasting, cut into large pieces, or even with chicken pieces.

    Recipe #164185

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    Artichoke and Olive Marinara Sauce
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     5 Reviews |  By evelyn/athens

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    A fast and tasty sauce for a pasta supper.

    Recipe #63186

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    Artichokes Parisienne
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     1 Reviews |  By evelyn/athens

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    I love artichokes. This recipe is delicious with poached eggs and a tangy sauce - a wonderful light meal.

    Recipe #88586

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    Asparagus Risotto With Pine Nuts
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     4 Reviews |  By evelyn/athens

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    A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

    Recipe #85482

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    Baby Artichoke Gratin
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     5 Reviews |  By evelyn/athens

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    This is a simple gratin that showcases succulent baby artichokes.

    Recipe #88370

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    Bacon, Onion and Tomato Frittata
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     5 Reviews |  By evelyn/athens

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    A hearty and satisfying meal made from things that are almost always at hand.

    Recipe #97612

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    Bagna Cauda
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     3 Reviews |  By evelyn/athens

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    When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

    Recipe #70270

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    Baked Apples in White Wine
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     6 Reviews |  By evelyn/athens

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    A great dessert for every day.

    Recipe #60884

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    Baked Apples Stuffed With Halvah
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     1 Reviews |  By evelyn/athens

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    This dessert is very easy to do and good enough for company.

    Recipe #59138

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    Baked Apples with Caramel Sauce
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     2 Reviews |  By evelyn/athens

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    These are scrumptious.

    Recipe #71151

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    Baked Quince With Yoghurt
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     3 Reviews |  By evelyn/athens

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    The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.

    Recipe #59301

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    Baked Salmon With Lemon-Oregano Crumb Topping
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     4 Reviews |  By evelyn/athens

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    We try to have salmon atleast once a week and this is a nice way to do it.

    Recipe #70519

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    Baked Spinach With Three Cheeses
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     16 Reviews |  By evelyn/athens

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    This can accompany a roast or can be served as an appetizer or even main course in its own right.

    Recipe #82034

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    Baklava
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     55 Reviews |  By evelyn/athens

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    Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme.

    Recipe #59863

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    Barley, Corn and Cherry Tomato Salad
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     1 Reviews |  By evelyn/athens

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    This is a salad that everyone likes - great for a potluck or bbq.

    Recipe #91713

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