Greek Recipes

With the summer in full swing here in the northern hemisphere, many of us are seeking relief from stifling temperatures. In some regions new record seasonal highs have been recorded; here in Toronto the past week was a true scorcher. Fortunately, Greek food culture includes recipes that are perfectly suited to beating the heat. A bird's eye view of my Greek cucumber salad, click to enlarge When Greeks sit down to a summertime meal, they will invariably include a raw salad of one kind or another. One of the more popular summertime Greek salads in our family is the world famous Aggourosalata (ah-goo-roh-sah-LAH-ta), or, Cucumber Salad. There are a few variations on the theme, but it is a very basic dish and serves as a refreshing course alongside other summertime favourites. The cucumber has been α part of Greek cookery for millennia. It is used in the famous Tzatziki sauce , and can simply be sliced into wedges, salted or not, and consumed without any fuss, much ...

For those of you who are fasting for Lent or practicing vegetarian/vegans, this is your lucky day. Happy St. Patrick’s Day! Irish eyes are smilin'! :) Halva ready for service - Click to enlarge image One of the hardest aspects of a fast or strict dietary regimen is avoiding tempting sweets and finding acceptable substitutes for dessert courses. This is especially hard on kids. Confections like this one are popular amongst Greek families during the Lenten period. I simply loved this stuff as a child. Still do! There are probably as many variations on this recipe as there are Greek matrons with culinary opinions. My recipe is quite basic, feel free to add or substitute other elements like pine nuts, sesame seeds, walnuts, or whatever else tickles your fancy. A few drops of orange blossom water or even some lemon rind in the syrup could also be a nice touch. I should mention that not only are there numerous permutations for this recipe, there are also alterna...

Many of you are likely already familiar with the Greek dish, Spanakorizo (spinach and rice), but how many of you have tried Prasorizo? Leeks have been a part of the Greek pantry for millenia. In ancient Greece, there were leek growing competitions and the largest specimens were awarded as offerings to the gods . Prasorizo - served with a lemon wedge The fresh green onions and garlic are excellent complements to the leeks in this dish as they are all part of the genus Allium . This dish is vegan and fast-friendly. However, for those of you who are not (or only partially) fasting, some real Greek Feta cheese also goes well with this dish, whether on the side, or crumbled over top as a finishing touch. An easy and quick Greek recipe that is tasty and seasonal. Ingredients: 3 large leeks sliced into thin discs 4 - 6 green onions sliced 1 yellow onion, diced 1 cup long grain rice ½ cup of extra-virgin olive oil ¼ cup pine nuts ¼ cup of chopped parsle...

If people really are what they eat, then I am convinced that Greeks (and many Italians) are in no small part composed of various pulses. Growing up in a Greek household means that you have either learned to enjoy or to dread that next meal consisting of beans, lentils, and/or chickpeas; whether they are dried, fresh, roasted, baked, or boiled, believe me, we have had our fill. True Greek soul food . Click to Enlarge Image. Since the remotest antiquity, pulses have been a fundamental staple of Greek food culture. Indeed, beans were such a familiar item to Homer that he used a bouncing bean simile to describe the manner in which an arrow deflected from the armour of King Menelaus in a mortal encounter (Iliad, Book XIII, 589). And depending on whom you believe, Pythagoras either admonished against, or eagerly encouraged his fellows in the consumption of beans. Best thing about beans? They’re cheap! Next best thing about beans? They are good for you. Third best thing ...