Starting with a basic whole wheat bread I kept trying different things until I came up with this recipe. It's slightly sweet with a mild nutty flavor, soft, and slices well without crumbling. Use it to make sandwiches, pop it in the toaster, cover it with jelly or jam, or just enjoy it as is.
If you've ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce. The difference is in the size you roll it out to - 8" for Gyros, 10" for dipping. It calls for all-purpose flour, but bread flour is closer to what is typical in Greece.
I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.
I found this recipe here, but it feel off the list so I thought I would add it back. The low calories and low carbs makes it great for dieters, Lack of meat makes it great for vegetarians. The taste makes it great for everyone.
From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers.
NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).
This is a staple in Scout cookbooks. The recipe is easily modified for different tastes: change the cheese, peppers, or swap out the ground meat for sausage. For a less-dry recipe try adding sloppy joe sauce to the meat. Start with the basics and have fun exploring from there!