GR Top 10 traditional Greek recipes.

Ingredients

• 2–4 eggplant
• 1 lb / 450 g ground lamb
• 1 lb / 450 g beef
• 1–2 cups prepared tomatoes
• 1 portion béchamel
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Moussaka and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Moussaka warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g pork
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp lemon, to taste
• oregano, as needed
• 1–3 tbsp olive oil
• pita, as needed
• salt, to taste

Method

1. Season or marinate the pork with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Souvlaki until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1–2 cups prepared tomatoes
• 1–2 cups prepared cucumber
• olives, as needed
• 6–8 oz / 170–225 g feta
• 1–2 cups prepared onion
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Greek Salad in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• enough phyllo for serving or wrapping
• 1–2 cups prepared spinach
• 6–8 oz / 170–225 g feta
• 1–2 cups prepared herbs
• 2–4 eggs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Spanakopita and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Spanakopita warm, fresh or chilled depending on the traditional style.

Ingredients

• Greek yogurt, as needed
• 1–2 cups prepared cucumber
• 1 tsp–2 tbsp garlic, to taste
• dill, as needed
• 1 tsp–2 tbsp lemon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Tzatziki in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• grape leaves, as needed
• 1½–2 cups rice
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp lemon, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Dolmades and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 10–12 oz / 280–340 g pasta
• 1 lb / 450 g ground beef
• 1 lb / 450 g lamb
• 1–2 cups prepared tomato
• béchamel, as needed
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Pastitsio until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• pita, as needed
• 1 lb / 450 g pork
• 1 lb / 450 g chicken
• 1–2 cups prepared tomato
• 1–2 cups prepared onion
• tzatziki, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Gyros and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Gyros warm, fresh or chilled depending on the traditional style.

Ingredients

• enough phyllo for serving or wrapping
• 1 portion walnuts
• 1 portion pistachios
• 1–3 tbsp butter
• 1 tsp–2 tbsp honey syrup, to taste
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Baklava, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• 1½–2 cups white beans
• 1–2 cups prepared tomatoes
• 1–2 cups prepared carrots
• celery, as needed
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the white beans and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.