Greek Recipes

 I visited the northern Greek province of Macedonia. We stayed for several days in Thessaloniki where we admired and sampled the sights and tastes of the beautiful port city. This recipe was inspired by that visit. My Chocolate Tsoureki - Click to Enlarge Image Tsoureki is essentially a Greek brioche style of sweet bread. The flavours of this bread consist of a hint of orange combined with mahlepi and a subtle essence of mastic (mastiha). It is usually made at Easter and is a universal element in the celebration of this most important holiday of the Greek calendar. Such braided breads are an ancient tradition among Greeks. The inspiration for this variation on the traditional tsoureki came from the storefront window of one of Thessaloniki’s best known bakeries, Τερκενλης ( Terkenlis ), which has been serving up its famous pastries since 1948. Today, Patisserie Terkenlis has several locations, mostly in Thessaloniki, with two shops in Athens, one of which is located at the Ele

This is one of my Greek food signature dishes. I created this recipe for my wife and it is now her favourite shrimp dish. My Mastic Shrimps served over of a bed of rice - Click to Enlarge Image Here in North America, the term saganaki often refers to a Greek fried cheese that is set alight to resounding shouts of “Opa!” In truth, the word saganaki refers to a single-serving frying pan with two handles. In Greece, a saganaki can be a fried cheese, or it can be a shrimp saganaki and/or a mussels saganaki , both of which are usually tomato sauce based dishes and typically include Feta cheese. If this is confusing, no worries, it’s all Greek food to me too! Shrimps in the pan and ready for turning - Click to Enlarge Image This particular version of my dish does not include the Feta cheese as it is meant to be a fast-friendly recipe. Easter is just around the corner and many Greeks observe the Lenten fast during this period which means dairy is a no-no. If you are not fasting, fe

From time to time, I like to mix a reflection or two in among my Greek food recipes. Today’s topic is one that really tickles my fancy. As far as spices go, there is surely none more unique or rarer than the mastic resin from the Greek island of Chios, reputed birthplace of the poet Homer. Pure mastic resin "tears" - Click to Enlarge Image. Mastic (or ‘masticha’ as we say in Greek, pronounced “mahs-TEE-ha”) is a resin produced by an evergreen shrub, Pistacia lentiscus , which is related to the pistachio tree. The word 'mastic' is derived from the ancient Greek verb ‘ mastikhein ’ which means “to chew”. The English word “masticate” (to chew) is derived from this root as well. While the mastic shrub, also known as skhinos in Greek or lentisk in English, does grow elsewhere in the Mediterranean region, the mastic spice resin is only produced in the plots of the Mastic-Villages or Mastichochoria (Μαστιχοχώρια) in the southern end of Chios. It is believed that u