Greek Recipes

My mother-in-law's Greek village recipe - Click to Enlarge Image This timely seasonal Greek recipe incorporating zucchini has many permutations throughout various regions of Greece . This particular version is my mother-in-law’s “village” recipe and makes for an excellent Greek vegetarian appetizer dish. You can serve these fritters with some tzatziki (Greek yogurt garlic sauce) or eat them on their own; either way, they make for some addictive eating; so go easy, it is fried… I used fresh-picked zucchini and mint from our kitchen garden to make this dish. Also, I usually make this recipe using a mixture of peanut oil and Greek olive oil in the frying for the reason outlined in my Feta Fries recipe. Contrary to popular opinion, olive oil is excellent for frying and is used liberally for that purpose throughout Greek cuisine. Its high smoke point (210º C/ 410 º F) is well above the ideal temperature for frying food (180º C/350 ºF), and it retains many of its healthful properti...

Stuffed Peppers and Zucchini just like grandma used to make... This is one of the quintessential Greek dishes and can either be cooked as a vegetarian meal or made with the addition of ground beef. This version is vegetarian and Lenten friendly for those of you who may be avoiding meat or fasting. This particular recipe was my grandmother’s and she used to make it in a wood-burning oven which made all the difference in flavour. Variations on this dish include stuffing tomatoes and other vegetables; however, this specific recipe works best with peppers and zucchini. Years ago, here in Canada, before Greek food became synonymous with fast food fixes like Souvlaki and Gyros, all of the Greek restaurants on Danforth Avenue (Toronto’s Greek town) served stuffed vegetables along with other “ magirefta ” or ‘ready-cooked’ meals. Of course, this was back in the 60’s and 70’s when Greek eateries catered largely to a Greek immigrant clientele who were familiar with such dishes. Back then, w...