This traditional Greek meatball soup finished off in a creamy egg lemon sauce is one of Greece’s most popular dishes in the cooler months. With a few key ingredients and very simple steps, you can create a beautiful meal for the entire family.
Ingredients
500 x grams lean minced beef
1 x cup medium grain rice
1/4 cup x parsley, chopped
1 x onion, chopped
1 x clove garlic, chopped
2 x lemons, juiced
2 x eggs
1/4 x cup olive oil
salt & pepper to taste
Method
Place mince, chopped onion, rice, garlic and parsley in a large bowl.
Add salt, pepper and olive oil.
Knead the mixture with your hands, until smooth in texture.
Allow to rest in fridge for 10 minutes.
Fill a large pot 3/4 of the way with water and bring to a boil.
Add the meatballs gently, one by one, using a spoon.
Lower heat to medium and allow to simmer for 50 minutes.
To make the lemon sauce, crack the eggs in a bowl and whisk. Add lemon juice and whisk well.
Add 2 x ladles of juice from the soup into bowl and whisk thoroughly and quickly.
Stir the egg lemon sauce into soup and cook for another couple of minutes on low heat.
These melt in your mouth sweet banana peppers are filled with Feta, ricotta, basil and parsley- the perfect entree, side or mezze!
Ingredients
6 x sweet banana peppers
1 x cup Feta cheese, crumbled
1 x cup ricotta cheese, crumbled
2 x tablespoons fresh basil, chopped
2 x tablespoons fresh parsley, chopped
2 x tablespoons semolina
cracked pepper to taste
2 x tablespoons olive oil, extra for drizzling
Method
Wash and cut off the top ends of peppers. Take seeds out and set aside.
Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix with wooden spoon, till well combined.
Using a tablespoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft.
Understanding Greek cuisine is fairly easy with most culinary experts agreeing that Greek cooking is mainly about simplicity; simple recipes, fresh produce, and passion.
Most Greek dishes are based on a few key ingredients and there is not much which is bottled or packaged, however, there are some products that we always keep in our fridge and pantry. This is by no means a complete list but it will definitely get you started!
Olive Oil
Extra virgin olive oil makes the top of the list of must have Greek food ingredients. It is a staple to Greek cooking and the most popular type of oil used across the country- from starters and salads to bbq’s and mains, you always need olive oil to create Greek dishes.
Oregano
The main herb in a Greek pantry is Greek oregano. From adding it to your lemon potatoes, to seasoning your octopus and salads- it’s Greece’s most loved herb. You want oregano, preferably freshly picked and dried, however if you can’t grow it yourself, you can find Greek oregano in specialty stores and delis around the world.
Feta Cheese
Feta cheese is a staple in the Greek kitchen; almost all meals are served with a side of Feta and it is used in traditional pites (handmade pies) including Tiropita (cheese pie) and Spanakopita (spinach pie) ,as well as in popular dishes such as Prawn Saganaki.
Legumes
Many traditional Greek meals have legumes as their key ingredient and Greeks do prefer using dried legumes. The most popular are lentils, gigantes, white beans, black-eyed peas and chickpeas, which are used in stews, soups and salads.
Lemons
Lemons really are a must in the Greek kitchen. They add acidity to many dishes, from roast potatoes to grilled fish. Ladolemono (olive oil and lemon juice) is used as a marinade and a dressing on seafood and salads. Lemon juice is also added to mostly everything from meats to fried cheese and is also included in many Greek desserts, especially in the syrup based sweets. And lets not forget Avgolemono, which is Greece’s famous egg and lemon sauce.
Sea Salt
Greek sea salt is naturally rich in minerals, which makes it so delicious. Learn to season food, especially with sea salt. This is one of the most important techniques in Greek cooking. However, the seasoning should not be overpowering.
Greek Honey
Honey is used in many popular Greek pastries and it is one of Greece’s most popular sweeteners. Honey is always on the Greek breakfast table- great to spread on toast and add to your tea!
Greek Yogurt
Traditional Greek yogurt is a must in our pantry. It can be used a base for dips, as well as marinades. It also makes for an ideal sweet treat on its own with walnuts and honey.
Tomatoes
Tomatoes are another staple in the Greek household and are used in the Greek kitchen from breakfast through to dinner. From simple dishes such as a traditional Greek salad to red based sauces, and the famous Strapatsada breakfast dish, tomatoes are a key ingredient to many Greek recipes.
Filo Pastry
You will find most Greek households have pastry in their freezer, as this allows you to quickly create a sweet or savoury pie. From cheese and spinach to custard pies and the famous baklava- filo is a key component.
We’re all cooking more than ever- from elaborate mouthwatering pastries to simple one‑pot-wonders; spending more time at home has allowed us to try out plenty of new recipes!
And cookbooks have become increasingly popular not only because they can teach us how to create new dishes, they also allow us to escape and travel (when we can’t). With so many good ones to choose from, we’ve put together our ultimate list of cookbooks that transport you to Greece through their delightful flavours and stunning imagery!
Ikaria Lessons by Diane Kochilas
Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the famous “blue zone” island and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from its locals. Written by well-known chef Diane Kochilas, who has spent much of her life in Ikaria, Diane captures the true spirit of the island, as she explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as “medicine,” as well as the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.
Greece the Cook Book by Vefa Alexiadou
With hundreds of simple recipes by Vefa Alexiadou, Greece’s famous cookbook writer, TV presenter and chef, this book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, which are illustrated with 230 vibrant photographs. This cookbook is the definitive work on the rich and fascinating dishes of modern Greece.
Food From Many Greek Kitchens by Tessa Kiros
Greek-Cypriot Tessa Kiros takes you on a colourful journey into the Greek kitchens of her friends and family, cataloguing the traditional foods for fasting, festivals and feast days in her own enchanting way. Food, culture, celebration, and memory are inexorably tied together and recipes include short introductions that explain each dish’s cultural significance. In addition, lavish full-colour photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens- to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, Food from Many Greek Kitchens adds a greater depth of flavour to each dish.
Sweet Greek Life by Kathy Tsaples
This is a beautiful selection of 116 traditional dishes updated for modern feasting, continuing the story of the cuisine Greek Australian Kathy Tsaples grew up with and her love affair with Greek food and culture. Beautifully styled and photographed, it is a stunning collection of recipes that will impress both home cooks and chefs alike. Flavours are bold, ingredients are accessible and sweet and savoury dishes ranging from Feta loukoumades with honey to wood-fired goat are stylishly interpreted with Tsaples’ characteristic fresh approach.
A Taste of Greece by Princess Tatiana and Diana Farr Louis
Co-authored by food and travel writer Diana Farr Louis and Tatiana Blatnik, the Hellenophile wife of Prince Nikolaos of Greece, this cookbook features recipes by well known Greeks from the fields of sport, gastronomy, cinema, royalty, photography, literature and music. This is not just a cookbook; it is a declaration of love for Greek culture, Greek lifestyle, and Greek cuisine. Well-known personalities from across the world who all share a special bond with Greece share their favourite recipes, revealing their much-loved foods, and share their memories of Greece. Their stories and recipes illustrated by stunning photos will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.
My Greek Taverna by Ioanna Pavlaki and Makis Georgiadis
This cookbook features all the dishes you will find across an authentic Greek taverna and on any family’s Sunday table. In its pages you will find 65 recipes, divided into categories, listing all the ingredients along with step-by-step instructions to help you bring a traditional Greek dish to life in your own kitchen, tasting exactly as it would in a small taverna by the Aegean Sea. It aspires to become a tasty memory of your autumns, winters, springs and summers in Greece. A memory that will will be renewed each time you go though its pages, choosing something Greek to cook, share and enjoy with your loved ones. It’s a “tasty” souvenir that smells like Greece.
No doubt you’ve heard of Greece’s well-known Fakes (lentil soup) but did you know Greeks also like using lentils in salads? Chances are you will come across a range of lentil salads in restaurants on the Greek islands, especially in Lefkada, where this great legume grows and thrives!
Our simple and satisfying recipe (loaded with fresh ingredients and nutrients) is the perfect vegan meal for any time of the day!
Ingredients
300 grams lentils
1 x cup shallots, finely chopped
1 x Spanish onion, finely chopped
2 x cloves garlic, finely chopped
1 x carrot, grated
1 x red capsicum, finely chopped
1 x green capsicum, finely chopped
3/4 x cup parsley, finely chopped
1/2 x cup olive oil
sea salt & black pepper to taste
1 x lemon, juiced
vinegar to taste
1 x litre water
Method
Sort through the lentils and remove any debris (you may find some tiny rocks). Pour the lentils into a colander and rinse under running cold water.
Place lentils into a deep saucepan. Add water and bring lentils to a boil over medium-high heat.
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender (about 25 minutes.)
Drain the lentils and allow to cool for about 20 minutes.
Meanwhile, in a serving bowl, add your finely chopped shallots, onion, red and green capsicum, parsley, and grated carrot. Set aside.
To prepare the dressing, combine olive oil, vinegar, fresh lemon juice, garlic, salt and pepper together and whisk until thoroughly blended.
Once the lentils have cooled for about 20 minutes, add them to the serving bowl.
Pour dressing over the salad and toss until blended.
Gemista is a traditional Greek recipe for stuffed vegetables that are baked, until soft and nicely browned. This juicy dish bursting with fresh colours and flavours is filled with rice and mince!
Almost every Greek household has its own version and our large sized dish includes zucchini and eggplants, however you can add more or less of each vegetable, depending on your preference.
Ingredients
15 medium size tomatoes
3 medium zucchinis
4 red capsicums
1 green capsicum
1 eggplant (cut in half)
2 large potatoes peeled and cut in wedges
500 grams lean beef mince
1/2 cup olive oil, plus more for drizzling
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped
1 tablespoon of medium grain rice per vegetable
1 tablespoon tomato paste
1 cup of water
Salt and pepper to taste
Method
Using a spoon, scoop out the inside of the tomatoes, zucchinis, eggplant and capsicums. Puree all the fillings with a hand blender until you have a thick liquid. Set aside.
Prepare the stuffing:
-Add olive oil and onion in a large skillet and sauté for a minute. Add mince and stir till brown. Include the garlic and parsley and mix thoroughly- for about a minute.
-Add the blended vegetable filling, tomato paste, rice, 1/2 cup of water, salt and pepper and stir for a minute. Allow the sauce to simmer and reduce- the uncooked rice will begin to absorb the excess liquid as it cooks.
Stuffing the vegetables:
-Preheat the oven to 250 degrees.
-Assemble the vegetables in a baking dish and use the potato wedges to keep the vegetables upright.
-Stuff the tomatoes, eggplant, capsicums and zucchini about 3/4 full. Pour the remaining puree in the bottom of the dish and add 1/2 cup of water. Season the vegetables with salt and pepper and drizzle with a little olive oil.
-Cover with baking paper and aluminium foil. Bake for about 1 hour and 15 minutes or until the vegetables have become tender and cooked through.
-Uncover and then pop back in the oven for about 15-20 minutes on low heat for the vegetables to brown nicely.
Greece has become increasingly sought-after by travellers around the world. It is said to be one of the first places people want to visit as soon as they are able to book a holiday—and it’s easy to see why.
One of the world’s most beautiful countries, Greece has the stunning Aegean Sea, magical sunsets, lush mountains, and rich cuisine that caters to everyone’s palate. Here, we take you on a visual tour of the country’s best sites, from breathtaking isles to small charming villages- we reveal why it’s so appealing to visit!
A tiny village on Tinos island | Image @Labettarosa
Greek Islands: Greece has 6000 islands in total and 227 of those are inhabited. From the Ionian to the Dodecanese, each has its own unique beauty, making it hard to choose which one to explore next!
A tiny village on Tinos island | Image @Labettarosa
Charming Villages: The Greek islands aren’t only about beaches and sunsets. Endearing little villages reveal so much about Greek history and culture and are well worth a visit.
Athens’ National and Kapodistrian University
Athens: The Greek capital is dominated by striking 5th-century BC landmarks and while you are there make sure to check out the outstanding neoclassical building at Athens Kapodistrian University.
Chic cafe in Thessaloniki | Image @urban_wanders
Thessaloniki:Greece’s co-capital is known as the centre of Greek gastronomy. Spend some time here trying the local dishes and delicacies; and enjoy long coffee breaks at one of its many cool cafes.
Olive oil gelato | Image @the_greek_olive
Delicious Desserts: Those with a sweet tooth will be more than satisfied with the range of desserts on offer. From classic Galaktoboureko and Bougatsa to more modern treats like olive oil gelato, you won’t be disappointed!
Fresh lunch | Image @melisses.andros
Fresh Produce: Simplicity is the key to Greek gastronomy and there is always a wide range of seasonal foods to savour. Without a doubt the best place to head to is the local taverna, where they serve up authentic dishes using fresh produce.
Modern Greek house designs | Image @homadhome
Amazing Architecture: Classical Greek architecture is famous for its intricate detail, symmetry, harmony, and balance. Greece’s current architects are also leading the way with award-winning designs in both residential and commercial properties that combine old-world charm with a modern chic look.
Discover the Ancient Theatre Odeon of Herodes Atticus
Archaeological Sites: From Olympia and Delphi to the Temple of Apollo and the Acropolis, there are so many historically important sites of Ancient Greece to explore. Also add the ancient Odeon of Herodes Atticus as a must-see attraction to your list, as it’s considered one of the best open-air theatres in the world.
Stylish ceramics | Image @kerameio.serifos
Chic Ceramics: If you want to take a piece of Greece home with you, we recommend sourcing a few stunning ceramic items that are handmade by talented local artisans.
Ftelia Beach Bar in Mykonos
Best Beach Bars: Greece is known for its buzzing island life. And if sitting by turquoise waters (day & night) in your designer bathing suit (with a glass of Prosecco in hand) listening to the latest dance tracks sounds appealing- Mykonos is calling your name!
Sarakiniko Beach in Milos | Image @itsnedkelly
Breathtaking Beaches: Choosing the country’s best beaches is a tough one as Greece is filled with stunning waters. And while all visitors no doubt have personal preferences as to what makes a Greek beach perfect, there’s no denying there are hundreds of great ones to choose from!
Vorres Museum
Magnificent Museums: Wandering through the numerous museums around the country brings everything about Greek antiquity to life. From grand-scale monuments to simple items of everyday life, the exhibits are filled with endless treasures.
5-Star Luxury Hotel in Crete | Image @minosarthotel
Greek Island Hotels: Boasting majestic views and 5-star facilities & services, these pretty hotels are designed to appeal to those in search of a slice of Greek island life.
Volcanic Slopes Vineyards Winery in Santorini
Greek Vineyards: Wine lovers rejoice! Age-old techniques are producing distinctive wines from its resilient grapes and Greece’s beautiful Santorini island is most famously known for its indigenous white grape varieties Assyrtiko, Athiri and Aidani.
Church in Ano Syros | Image @silversurferberlin
Holy & Spiritual Sites: Found by the sea or perched on a mountain top, the monasteries, churches and chapels in Greece are of unique beauty and a familiar feature of the country’s landscapes.
Classic Greek jewellery | Image @inukoo
Stunning Jewellery: If you are looking for a statement piece make sure you visit one of the many local jewellers who use traditional techniques to create stunning one-off pieces that you won’t be able to find anywhere else in the world.
Panigiri in Astypalaia | Image @rizesmas
Local Festivities: To truly immerse yourself in Greek culture it’s a great idea to attend a local Panigiri (festival) where you can taste authentic dishes, try house wines and enjoy local music and dancing- everyone is invited to join!
Village in Monemvasia | Image @kasetophono
Magical Mainland: Greece is starting to become an all-year-round destination and some of the places we love to visit during autumn and winter are Monemvasia, Nafplio, Meteora, Zagori and Veria.
Fig & watermelon salad | Image @thecraftyhostess
Lush Fruit: Greece’s great climate is ideal for producing flavoursome fruit and if you are there during the right season trying locally grown watermelon and figs is an absolute must!
Pyrgos in Santorini | Image @lavienblog
Whitewashed Houses: The first thing that catches your eye when you step foot on the Cycladic islands is the whitewashed houses, that blend in beautifully with the light blue sky and the vast Aegean Sea.
Breathtaking views
Mesmerising Sunsets: Greece has always been known for having some of the most spectacular sunsets in the world and even if you are not in Santorini, you will still be captivated by the sheer prettiness of a Greek sunset.
Red peppers are used in various Greek dishes and although this recipe is simple it is extremely flavoursome. Having originated in Florina, Macedonia, where this popular pepper is cultivated, you can also dry and pickle peppers and keep them stored in jars for months.
Ingredients
1 kilo red sweet peppers
1 garlic clove, finely chopped
extra virgin olive oil for drizzling
sea salt & cracked black pepper to taste
wine vinegar to taste
Method
Wash and dry peppers.
Drizzle peppers with olive oil and place them on paper lined baking tray in the oven at high temperature (around 200 degrees Celsius) until their skins start turning black. Turn over and repeat on other side.
Place the roasted peppers in a plastic bag and seal for around 10- 15 minutes and allow them to sweat.
Open the bag and peel. Remove and discard the skin and seeds from inside.
Allow to cool and then add salt, pepper, and garlic. Drizzle with a generous amount of olive oil before adding a splash of wine vinegar.
Greek basil is a highly flavoured and fragrant plant that can be found all over Greece- from remote villages to the most popular islands- it is used in both cooking and as a decorative plant that adds lush greenery to any space.
It’s quite low maintenance and easy to grow at home, so even if you are a beginner gardener this is a great one to start off with!
Where and When to Grow Greek Basil
Plant your basil in a place that enjoys full sun. It is great for pots, containers, but can also be planted in the ground. It requires rich soil that retains moisture yet drains well. Also make sure it is in a frost free position. Greek basil is an annual plant and its best to harvest before a cold snap. The size of the leaves on a basil plant will help determine the position you should give it in the garden, the larger the leaf the more shade they require. Tip: Plant your basil near tomato and capsicums to improve growth.
How to Plant and Grow Greek Basil
-Prepare soil before planting.
-Plant seedlings after winter has past and the soil has warmed in spring. Seeds can also be planted indoors earlier.
-Care for your plant by regular watering, pruning and only fertizilize if required. Fertilizing may alter the flavour and aroma, so try and avoid it unless it is needed.
-Harvest when leaves begin to grow on all shoots, starting with the top.
-Plant reaches maturity in 60-90 days. Be sure to harvest all you need for use and storage before allowing flowers to develop.
Tips & Facts
-Greek basil stores well for later use. Dry it in a cool space by hanging upside down in small bundles. When its dry, store in a tightly sealed glass jar and store in a dark spot.
-Fresh leaves may be frozen in plastic bags.
-Greek basil is used in quite a few Greek and Italian recipes and is mostly added to tomato sauce based dishes, pastas and topped fresh on pizza.
-Greek Basil is packed with vitamins and is high in antioxidants. Ancient Greeks, including Hippocrates “the father of medicine,” claimed basil is good for the heart, stomach and also helps heal wounds and sores.
Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice!
(Makes about 20 pieces)
Ingredients
6 x medium potatoes
1 x tomato, grated
1 x carrot, grated
1/2 x onion, very finely chopped
1/3 x cup parsley, finely chopped
1/2 x cup Feta, chopped
2 x eggs, whisked
1 x cup bread crumbs, for coating
1 x cup plain flour, for coating
salt & pepper to taste
olive oil, for frying
Method
Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
Strain potatoes and allow to cool.
Place cooked potatoes into large bowl and begin mashing with potato masher or folk.
Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
Begin rolling mixture into small, round balls.
Place whisked egg, flour and breadcrumbs into 3 separate bowls.
Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs.
Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown.
Place on paper to absorb excess oil and repeat until all croquettes are cooked.
In all regions of Greece, you’ll find street vendors selling grilled sweet corn brushed with olive oil and sprinkled with sea salt- it is by far one of the country’s favourite street foods!
If you would like to try your hands at cooking corn the Greek way, it’s good to know how to choose the freshest and tastiest corn.
What to look out for in picking corn
-Pure green leaves with shiny tassel.
-Dense seeds without gaps between each, make sure there are no white seeds and no hard and dry corn pieces.
-The fresher they are the tastier and sweeter they will be. Try and buy your corn from a local organic market, where the fruit and vegetables are fresh.
-If you can’t cook them immediately, wrap them in paper and put them in plastic bags, that way they will last for 2-3 days.
How to cook Greek corn on the cob
-The classic method of cooking corn the Greek way is to peel the green leaves off the corn and rub some olive oil or butter over it.
-Light your charcoal BBQ and make sure coals are burning hot before cooking your corn. Charcoal is the key to giving the corn a smoky and roasted flavour. You will need to cook them for around 10-15 minutes over high heat.
– Serve corn hot with butter and sea salt.
Tips for cooking corn on the cob
-If you want them to cook faster, you can boil the corn for 1 minute before grilling.
-If you prefer your corn sweeter, add sugar to water, and allow to boil for a minute.
-If you would like your corn to have a more yellow texture, add turmeric to your corn.
Tiganites are Greek mini pancakes that are ideal for brunch or as an afternoon snack! With just a few simple ingredients you can whip these together and serve them drizzled with honey, walnuts, sugar or marmalade. If you prefer a savoury version we recommend crumbling some Feta with oregano on top!
Ingredients
-2.5 x cups all purpose flour
-1/2 x lemon (juiced)
– 2 x cups water
-1 x egg
-1/2 x teaspoon salt
-olive oil for frying
Method
-Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together all ingredients until well combined and batter is smooth.
-Cover with cling wrap and allow to set for 15 minutes or until bubbles form.
-Heat a non-stick skillet over medium heat and pour enough oil to cover base of pan.
-Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each piece and fry in batches about five at a time.
-Place on paper towel to allow oil to absorb and repeat until you have used all batter.
