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Recipes

Local flavours of the Greek cuisine!

Greek cuisine, with its wide variety of high quality ingredients and its wisely considered and highly beneficial combinations which encapsulate the knowledge of centuries, enjoys a privileged position in the global culture of taste alternatives.

Greece is characterized by its numerous islands and the rugged terrain of the mainland. This morphological diversity creates "worlds within worlds". A trip to Greece means a fascinating exploration of tastes, flavours, unexpected combinations and endless variety

Common characteristics are the excellent raw ingredients and flavours specific to Greece: oregano, thyme, bay leaves, rosemary, lemon, and, of course, olive oil. Fine meat produced by small farmers, fresh fish and seafood, dairy products which are accredited worldwide, healthy fresh vegetables served with brilliant wine, and mouth-watering fruits all serving to create a kaleidoscope of tastes! 

Energetic creative chefs from Greece have made a definite impression at international events, helping to spread a wider appreciation of Greek cuisine. Imaginative experiments with tried and tested recipes, unexpected combinations of exquisite ingredients, the use and renaissance of tradition - creative modern Greek cuisine is lively and provocative, establishing Greece as one of the shrines of the high culinary arts.

The Aegean – flavours of sun and sea

The numerous islands of the Aegean, one of the largest and most important island groups in the world, is a land formed from the sun, the sea and the refreshing wind. The specific microclimate of each island has contributed to the creation of unique products, some of which cannot be found anywhere else in the world. Thus, each island is its own unique culinary paradise. 

The cuisine of the Cyclades is primordial and reflects its deep cultural history. With its distinctive character, heady aromas, and fruit and vegetables ripened in bright sun, it is a separate chapter of the Greek gastronomic tradition and indeed of world culinary history.

The famous Aegean ‘makarounes’ (hand-made fresh pasta with caramelized onions), Kassian pilaf, 'sgardoumia’ (offal soup) from Santorini, Karpathosvyzanti’ (stuffed lamb or goat with bulghur wheat cooked in a wood-burning oven), Serifosmarathotiganites’ (fennel rissoles), ‘dolmadakia’ made with vine leaves and herbs, ‘melitera’ (sweet cheese pies with vanilla) from Anafi, and Sifnos’s ‘melopita’ (honey pie), are some of the thousands of dishes that can be sampled by the traveller in the warm embrace of the Aegean.

The beauty of the Cyclades islands has become a tourist attraction not only for travellers but also for people involved creatively in the culinary arts, who come here to expand their knowledge and show their love of Greek cuisine. The restaurants of the Cyclades islands occupy a prominent place in international rankings and are highly respected by devotees of haute cuisine and authentic eating experiences.

The Ionian Islands – a taste of the cosmopolitan

The flavours of the Ionian Islands, with their Italian names and distinctive character, form a separate chapter in the Greek culinary arts. ‘Savoro’, which means "sour", is a wonderful recipe with rosemary and vinegar widely used in the Ionian Islands to season and preserve fish, as well as vegetables. It is the trademark of Ionian Island cuisine.

Bourdetto’ (scorpion fish cooked in a red-hot spicy tomato sauce), ‘sofrito’ (veal steak slow cooked in a white wine, garlic and herb sauce), ‘pastitsada’ (braised beef, pork or rooster in a spicy cinnamon tomato sauce usually served with rigatoni pasta), ‘stifado’ (beef stew with baby onions), ‘strapatsada’ (scrambled eggs with tomato and feta), ‘tsigareli’ (wild greens or cabbage in spicy tomato sauce), ‘pastitsio tis nonas’ (baked pasta and mince with a béchamel sauce topping), ‘bakaliaros me agiada' (de-salted preserved codfish fillets with ‘skordalia’ garlic sauce) are some of the recipes that incorporate centuries of history and culture. Superb wines and unique drinks and beverages like kumquat liqueur and ginger beer, and desserts and sweets such as ‘pantespani’ syrup-soaked sponge cakes, ‘mandolanougat and ‘pasteli’ sesame seed and honey bars accompany the rich yet delicate gastronomic cultural traditions of the Ionian Islands.

Crete – the elixir of life

Crete, the uniquely Mediterranean island, with its long history, seductive natural surroundings and proud inhabitants, is fast becoming a destination that offers great excitement as an authentic gastronomic experience. A culinary tour of Crete is a journey into the culture of the island. 

Discovery of the secrets of Cretan cuisine is an invitation to sample the art of living. The traditional pilaf rice of Chania prepared with rooster or beef, the famous "ofto" roasted baby goat which is served almost everywhere in Crete, fresh salads and traditional ‘dakos’ (barley rusks with fresh tomato, soft white cheese and olive oil) are just some of the recipes of traditional Cretan cuisine.

In Chania, Heraklion, Rethymno, Ierapetra, Siteia and also in the smaller towns, high quality restaurants have been established which make use of top quality healthy ingredients. This has served to promote the reputation of Cretan cooking and create what could be called a new golden age for Cretan gastronomy.

The Dodecanese – cooking as magic

The territories of the Dodecanese islands have always been at the heart of gastronomic history. The culinary palette of Rhodes - the island of the Knights, of Karpathos, Patmos, Kastelorizo and the other islands of the archipelago reflect the meeting of cultures that occurred here. 

The Dodecanese cuisine is particularly rich and varied. Stuffed baby goat or ‘kapamas’, ‘boukounies’ (pork cooked in various herbs) as well as the excellent sweets and desserts, such as ‘xerotigana’ (fried spiral pastries in syrup or honey) and ‘pastelaries’ (dried figs with almonds and sesame seeds) are just some of the culinary delights to be enjoyed here. 

The influences of tradition are clearly alive in the Dodecanese and are indicative of the culinary panorama of the eastern Mediterranean.

Mainland Greece – wisdom in flavour

The mountain regions are the territory of choice meats. Greece has a strong tradition in “opta” meat, that is, ‘dry’ cooked over charcoal or flame, or roasted on the spit. The great spring celebration of Easter is celebrated by everyone, to the accompaniment of delicious lamb or goat dishes.Traditional pastry pies are another large chapter in Greek cuisine. 

Many different processes are followed, which give the pastry a wide variety of consistencies, sometimes thin translucent sheets, and sometimes more crumbly and richer. 

With these pastries the Greek imagination has created a seemingly endless number of delicious combinations. Savoury pies with cheese, wild greens and herbs and meats, or sweet, with milk, rice, cinnamon or yogurt – the possibilities are inexhaustible. 

Thrace, Macedonia, Thessaly, Epirus, and Peloponnese – each corner of Greece makes its own pies, either baked or pan-cooked. They are the essential accompaniment to the richly laid table and have pride of place in every local cuisine.

 

Results
AETOLOAKARNANIA
Bruschetta with avgotaraho

INGREDIENTS (serves 4) 15 slices of avgotaraho 3/4 cup of celery 15 medium-sized cherry tomatoes 2 tablespoons of olive oil 1 teaspoon of freshly ground pepper juice of 1 lemon 4 slices of...
Spaghetti with avgotaraho

INGREDIENTS (serves 4) 1 packet of spaghetti (500 g) 25 slices of avgotaraho 8 tablespoons of olive oil 1 cup of finely chopped leek ½ of lemon both juice and zest salt and freshly ground...

ATTICA
Spetses Almond Sweets

(Amygdalota) These small, pear shaped almond sweets are a local speciality that you should definitely try when visiting Spetses. Ingredients (makes 36) 600 gr ground blanched almonds 1/3...

CYCLADES
Ladenia from Kimolos

Ladenia is a traditional pie from Kimolos, a healthier version of pizza, made of tomato, onion and of course extra virgin olive oil.This is great for a snack, a light meal or cut-up and serve as part...
“Melitini” means sweet cheese tartlets from Santorini

Enjoy a mouth-watering version of a typical Eastern dessert from the island of Santorini for 8 people! Ingredients for the dough: 300 gr. plain flour ¼ cup sunflower oil a pinch of mastic...

DODECANESE
Pitaroudia

Ingredients For 12 large patties 1/2 lb. (250 gr.) dry chick peas, picked over and rinsed 1 cup onions, finely chopped 1 medium sized ripe tomato, grated 1/4 cup fresh mint, finely...

THESSALONIKI
Bougatsa

(Custard Filled Phyllo Pastries) This traditional dessert originated from Thessaloniki, but it is a favorite across Greece! Ingredients (serves 8) 1 ½ lt of full fat milk 2 ½ cups of...

LOCATION UNRELEATED RESULTS
Amigdalota

(a recipe from Hydra) Ingredients 300 g of peeled almonds 1 cup sugar 5 table spoons of fine semolina 300 g iced sugar 1 ½ cup rose...
Baked Quinces with Cardamom Cream

Ingredients (makes 8 servings) 2 large quinces, peeled, cored and quartered Juice of 2 oranges 3 tablespoons caster sugar 2 tablespoons honey For the cardamom cream 2 tablespoons caster...
Black Eyed Pea Salad with Smoked Mackerel

Ingredients (for 6 Servings): 1 pound (1/2 kilo) black eyed peas, boiled to al dente and drained 1 green bell pepper, finely chopped 1 fresh tomato, peeled, seeded and finely chopped 1/2 bunch...
Clementine Cake

Ingredients (serves 8) 1 cup caster sugar 1 cup ground blanched almonds 5 seedless clementines 6 large eggs 1 teaspoon of vanilla essence 1 tablespoon of lemon liqueur ½ teaspoon ground...
Galaktoboureko

Ingredients 6-8 eggs 1 cup sugar 1½ cup fine semolina, corn or rice flour 7 cups milk lemon zest 3 tablespoons butter 500 g crust flaky pastry 1½ cup melted butter For...
Meatballs

Ingredients 2 small onions, finely chopped 2 tablespoons butter 1½ kg beef ½ cup trimmed dried bread 2 teaspoons salt ½ cup milk ¼ teaspoon pepper 1 egg, finely chopped...
Mousaka

One of Greece's most famous dishes, Mousaka, today at you plate! How? You'll learn the simple steps to make this seemingly complicated dish! The key to perfect mousaka is taking care with each of the...
Mussel Pilaf with Tiny Pasta

Ingredients: (For 4-6 Servings) 3 pounds (1 1/2 kilos) mussels, preferably Greek farmed mussels 1/3 cup Greek extra-virgin olive oil 3 garlic cloves, minced 1 large squid, cleaned,...
Nettle Pie

Catch a glimpse of the traditional Greek cuisine with this recipe. Ingredients: 1kg of nettles 2-3 chopped onions 1 bunch of wild fennel Olive oil Salt – Pepper 1 egg Pastry...
Ntolmadakia stuffed with rice

Ingredients 1 cup olive oil 300 g finely chopped onions 1 cup rice 2 tablespoons mint or dill 1 cup hot water 1 tablespoon salt ¼ teaspoon pepper 50-60 fresh vine...
Olive oil with ginger

Ginger has an intense spicy taste which tinkles the tongue. During the ancient times it was called “ζιγγίβερη” (ziggiberi). Nowadays, it is the basic ingredient of the famous Ginger Beer of Corfu...
Ouzo Cookies

Ingredients 1/2 cup of olive oil 1/2 cup of sugar 2 eggs 1/4 cup of ouzo 1/4 teaspoon anise 1 lemon (juice and zest) 3 cups of flour 1/2 teaspoon baking powder Preparation Mix the...
Pistachio Vanilla Ice Cream

Ingredients (serves 8) 1 cup full fat milk 2 cups double cream 1 vanilla bean, split and scraped 6 egg yolks ¾ cup caster sugar 1 cup roasted and chopped Aegina pistachio nuts ...
Potatoes with coriander

Ingredients 1 kg of potatoes peeled and chopped salt and black pepper some extra virgin olive oil 4 crushed garlic cloves Coriander seeds or chopped fresh coriander Greek yogurt...
Ryzogalo

(Rice-Pudding) Ingredients (makes 6 individual ramekins) 1/3 cup uncooked short grain rice 2 cups water 3 ½ cups full fat milk Zest of one large orange ½ cup light brown sugar 2...
Spinachpie

Ingredients 1½ kg spinach 4-5 fresh onions ¾ kg feta cheese 2-3 well beaten eggs salt, pepper finely chopped parsley and dill 1 cup olive oil 1/5 kg crust flaky...
Stuffed vegetables

What you will need: 6 large tomatoes 4 bell peppers 4 zucchinis potatoes olive oil 1 onion, finely chopped 2 garlic cloves, crushed 150g long grain rice 15g of dill...
Tastes which linger in the memory

One of the most persistent memories we have is of the aroma and taste of home cooked food. The warmth, the sense of security and intimacy associated with home cooked food are universal...
Tsoureki

Ingredients 1 cup of warm milk 1 sachet of dry yeast 4 ½ cups of flour 1 cup of sugar ½ teaspoon of salt 1 orange (zest) ½ tablespoon of mahleb 1 tablespoon of melted butter 3 small eggs...
Tzatziki

Ingredients • 1 cucumber • 500gr greek yogurt • 2 garlic cloves • 1/2 cup olive oil • salt to taste • 1 tablespoon vinegar Preparation Peel and deseed the cucumber. Grate it and...
Tzigerosarmades from Thrace

In Thrace, tzigeria means lamb entrails and sarmades means dolmades (parcels made of grape leaves and stuffed with rice and flavourings). Ingredients Lamb or goat pluck Bolies ( or skepi, a...

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