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    You are in: Home / Cookbooks / Greek recipes
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    34 recipes in

    Greek recipes

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    This fish dish has bold, Mediterranean flavours. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable.

    Recipe #76684

    Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.

    Recipe #76513

    9 Reviews |  By Sage

    A greek Lasagna.This is a family favourite. Can be made ahead; refrigerated. Before serving heat in microwave 20 minures #7; Set under broiler for 5 minutes.

    Recipe #168330

    One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.

    Recipe #59468

    I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!

    Recipe #235075

    Cat Cora makes these to serve with her Kota Kapama(Chicken Stewed in Wine, Garlic and Cinnamon). This would also make a simple dinner paired witha big green salad. From Cat Cora's Kitchen cookbook.

    Recipe #378226

    An interesting salad recipe taken from the 1995 cookbook Greek Cooking.

    Recipe #307716

    12 Reviews |  By Mirj

    I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions.

    Recipe #14738

    Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi.

    Recipe #169848

    If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

    Recipe #350009

    This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

    Recipe #135297

    This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy!

    Recipe #204257

    This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. Approximate measurement OK for eggplant, tomato mixture.

    Recipe #414

    These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.

    Recipe #59573

    This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)

    Recipe #95818

    After searching high and low in my town for a jar of tahini, I couldn't find any! I went searching online and found this easy recipe. This is MUCH cheaper to make yourself, and only takes a couple minutes.

    Recipe #73859

    Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.

    Recipe #173082

    A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

    Recipe #59083

    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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