RHODES - the Sunshine Isle


   Greek Food Recipes


Cod Fritters with garlic dip - Skordalia; delicious! ↑


Yellow Split Pea Dip


Serves 4

  • 2/ 3 cup extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 1 cup Santorini, Therasia or Schinousa yellow split peas, rinsed and drained
  • 5-7 cups water
  • salt and freshly grated black pepper to taste
  • 1 tsp. dried oregano
  • 2-3 Tbsp. red wine vinegar
  • 1-2 onions, coarsely chopped
  • olive oil for garnishing
  1. Heat 2/3 cup olive oil in a large pot. Add the chopped onion and cook until soft, 6 to 8 minutes. Add the yellow split peas and toss to coat with the olive oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by 5 cm (2 inches). Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1 ½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water.
  2. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt, pepper, oregano, and vinegar to taste. Cover with a cloth and let sit for 1 to 2 hours to cool and solidify. Spread on a plate or platter, sprinkle with raw onions and drizzle generously with remaining olive oil.

Sun-dried Tomato Fritters




  • 10 sun-dried tomatoes, soaked and coarsely chopped
  • 2 cups warm water, 1 medium onion, finely chopped
  • ½ cup Tinos graviera cheese, grated
  • ½ cup fresh dill, finely chopped
  • salt and freshly ground black pepper to taste
  • 2/ 3 cup all-purpose flour
  • 1 tsp. baking powder
  • 2 large eggs, lightly beaten
  • olive oil for frying
  1. Soak the tomatoes in water until they are plump and soft, about 1 hour. Drain and reserve the water.
  2. In a small bowl, combine the chopped sun-dried tomatoes with the onion, cheese, and dill. Season with salt and pepper.
  3. In a medium bowl, combine the flour, baking powder, and about 2/3 cup of the reserved soaking liquid to form a thick batter. Add the eggs and stir to combine along with the tomato mixture. Add more liquid or flour if necessary to give the mixture body.
  4. Heat about 2-3 cm (1 inch) olive oil in a large, heavy skillet over medium-high heat. When the oil reaches 190οC (375ο F), drop a tablespoon at a time of the fritter mixture into the hot oil. Fry 3 to 4 fritters at a time, turning once, until golden on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm.
Stuffed Vine Leaves



  • ½ cup extra virgin olive oil as needed
  • 4 large onions, grated or finely chopped
  • 2/ 3 cup long-grain rice
  • 2 Tbsp. tomato paste
  • ½ kilo (1 lb.) combined ground pork and beef
  • salt and pepper to taste
  • 60-70 grape leaves*
  • 3 large, firm, ripe tomatoes, cored and cut into thin rounds

*If using local Telendos or Kalymnos sun-dried grape leaves, place in a basin with water and rehydrate until soft enough to roll, about 10 minutes. You can also use fresh, frozen or brined grape leaves, which need to be rinsed, blanched and drained.

  1. Heat 3 tablespoons olive oil in a large heavy skillet and saute the onions until translucent, about 5 minutes. Add the rice and toss to coat.
  2. In a large basin, combine the onion-rice mixture, ground meats, tomato paste, salt and pepper.
  3. Lightly oil a large, wide pot. Place rows of grape leaves vein side up on a work surface. Snip off the stem end. Place a heaping teaspoon of filling in the center of each leaf and fold in the edges of the leaf to form a pentagon. Place snugly next to one another, open side down, in the pot. Once one layer has been completed, place a layer of tomato slices on top. Repeat with remaining leaves, filling, and tomatoes to make a second and, if there is enough, third layer. Pour in the olive oil and enough water to cover about 2/3 of the contents of the pot. Place a plate on top to keep the leaves from unfolding. Cover the pot and bring to a boil over medium heat. Lower to a simmer and cook the grape leaves until the rice and meat are tender, about 45 minutes. Remove, cool slightly, and serve.
Octopus Keftides



  • 1 medium octopus, about 1 kilo (2 lbs.), cleaned
  • ½ kilo (1 lb.) stale bread, crusts trimmed
  • 3 large onions, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups finely chopped parsley
  • 2 tsp. dried savory
  • 2 large eggs, lightly beaten
  • salt and freshly ground black pepper to taste,
  • 1 local barley rusk (mirmizeli) or other barley rusk, ground to a fine crumb
  • 1 cup all-purpose flour for dredging
  • olive or other vegetable oil for frying
  1. Place the cleaned octopus in a medium pot, cover, and cook over very low heat with no liquid until the octopus is bright pink and tender, about 40 minutes. Remove and cool slightly.
  2. Coarsely chop the octopus and place in a food processor. Grind.
  3. Cut the bread into large chunks, dampen under the tap and squeeze dry very well. Break apart.
  4. Combine the octopus, bread, onions, garlic, parsley, savory, and eggs in a large bowl. Knead well. Add a little of the crumbled rusk if necessary to achieve a mealy, firm texture. Season to taste. Cover and refrigerate for 1 hour.
  5. Shape the octopus mixture into small patties and dredge lightly with flour.
  6. Heat about 2 ½ cm (1 inch) of oil in a large, heavy skillet over medium-high heat and fry the octopus patties a few at a time, turning once, until golden on both sides. Remove with a slotted spoon, drain on paper towels, and serve hot.


Sweet or Savoury Wild Green Pasties (pies)



  • 4 cups all-purpose flour
  • salt
  • ½ cup extra virgin olive oil
  • 1 ½ cups warm water


  • 1 kilo (2 lbs.) mixed wild greens (poppy leaves, sweet sorrel, nettles)
  • 1 cup extra virgin olive oil
  • 4 scallions, finely chopped
  • 1 medium onion, finely chopped
  • 1 bunch wild fennel, washed, trimmed and finely chopped
  • salt and pepper
  • Olive or other oil for frying
  • sugar for sprinkling (optional)



  1. Make the dough: Combine the flour and salt in a large bowl. Add the olive oil and water. Mix with a wooden spoon, or at low speed in an electric mixer, until a dough mass forms. Knead, either by hand or in the mixer at medium speed, for about 10 minutes, or until smooth and soft. Shape into a ball, place in an oiled bowl, cover, and let rest for 30 minutes.
  2. Prepare the filling: Trim, coarsely chop and wash the mixed greens. In a large, deep skillet or wide pot, heat half the olive oil over medium heat and saute the onions and scallions for a few minutes until soft. Add the mixed greens, raise heat to high, and saute until all the liquid cooks off. Remove and cool. Mix in the chopped fennel, salt, pepper, and remaining olive oil.
  3. Divide the dough into four equal balls. On a lightly floured surface, roll out one ball at a time to a 25-cm (12-inch) square. Cut into 9 equal squares. Place a heaping tablespoon of filling in each square and fold closed like an envelope, pressing the edges to seal. Set aside in a floured tray and repeat with remaining dough and filling.
  4. When all the dough and filling are shaped, heat 5-cm (3 inches) of olive or other oil in a large skillet and fry the katimeria a few at a time until golden. Remove and sprinkle immediately, if desired, with sugar, or serve as is, without sugar. Drain on paper towels after frying.
Sfouggato of Kythnos


Sfouggato of Kythnos



  • ½ kilo (1 lb.) soft white cheese, such as xinomyzithra or a combination of crumbled feta and soft myzithra or cream cheese
  • ½ cup finely chopped dill
  • ½ cup finely chopped parsley
  • ½-1 cup flour, as needed
  • ½ cup extra virgin olive oil,
  • 2 eggs, slightly beaten
  • salt and pepper
  • extra virgin olive oil or other oil for frying
  1. In a large bowl, combine all ingredients, using ½ cup flour first and adding as needed to make a firm mixture that holds its shape. Chill, covered, until firm.
  2. Remove and, using a tablespoon as a measure, shape into balls smaller than a golf ball.
  3. Heat ample oil in a large, deep skillet. Coat the cheese balls in flour, shake off excess, and fry a few at a time in hot oil until golden. Serve hot.
Chickpea Fritters


  • 500 gr chick peas
  • 2 onions
  • 1 green zucchini
  • 1 potato
  • 2 cloves garlic
  • Salt
  • Pepper
  • Dill
  • mint
  • 4 tbs flour
  • 1 egg (optional)

Soak chick peas overnight with salt. Drain and put all ingredients in blender. Mix and put in bowl. Add salt, pepper and flour to mixture. Take a large tablespoon of mixture and drop into hot oil in frying pan. Flatten slightly and fry until golden brown.

Photo gallery

The ubiquitous but still delicious Greek Salad

Quintessentially Greek, well-made Taramasalata can be great to dip into. 


Gemista - stuffed vegetables - are one of my great pleasures of Greek cuisine.  With numerous variations most islands have their own ideas and we are all the better for it.


Without olives and olive oil the ancient backbone of Greek and Aegean island cooking would be bereft.  Authentic Greek olive oil is considered by many gourmets and food experts as being the very best in the world.


 Feta cheese and olives garnished with olive oil and oregano make a tasty meze.

Well-made Mussakas (lamb or mutton meat pie), invariably at their best around lunchtime as they are often made in the morning, can be quite excellent.  It's really the mother and father of the British Shepherds Pie!


Don't knock it - Souvlaki  when cooked well can be a healthy and tasty meal, especially when cooked with  local herbs and good olive oil. Omit the chips and replace with a Greek Salad and voila!

 Stifado, a meat stew, has variations but is almost always one of the great dishes of Greek cuisine.


This is the most important herb in Greek cookery - the dried flowers of the Oregano herb that grows so freely in Greece.  Greek lamb that feed  free range on a variety of herbs can be the best in the world with an exquisite taste that is simply sublime.

Spanokopi - spinach and feta cheese pie is absolutely delicious served warm.  

|Echoing the historical Italian influence, this filling pasta pie called Pastitsio is a Greek classic, yet potentially an excellent dish with good flavour.


 Greece produces some divine sweetmeats like these scrumptious Kourabiedes. Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.  No good for diabetics though!


Galaktoboureko (otherwise called bougatsa) is the most gorgeous custard pie of them all,  enrobed in filo pastry it is a heavenly experience and great for breakfast!

 Small honey cakes usually made for religious holidays and celebrations - authentically and historically delicious, you may be offered one at a Greek wedding.


Main Course


Goat, Beef or Lamb Casserole




    * Salt and pepper, to taste

    * 1 cup extra virgin olive oil

    * 2 ½ kilos (5 lbs.) goat shoulder or leg, cut into 5-cm (2-inch) pieces, bone in

    * 2 onions, finely chopped

    * 6 garlic cloves, finely chopped

    * 1 ½ kilos (3 lbs.) Naxos or other potatoes, peeled and cut into chunks

    * 2 cups chopped tomatoes

    * 2 bay leaves


   1. Season the goat meat with salt and pepper. Heat the olive oil in a large, wide pot and brown the meat on all sides. Add the chopped onions and cook until soft and lightly golden. Add the chopped garlic and stir to combine.

   2. Toss in the potatoes and stir to coat in the oil. Add the tomatoes and bay leaves and enough water just to cover the contents of the pot. Bring to a boil, reduce heat to low, and simmer, covered, for about 1 ½ to 2 hours, or until meat is very tender. Adjust seasoning with salt and pepper. Remove, cool slightly and serve.


Stuffed Aubergines




    * 4 Aubergines, stem on

    * ½ cup extra virgin olive oil

    * salt and freshly ground black pepper to taste

    * 8 small-medium sized onions, peeled and coarsely chopped (about 6 cups)

    * 4-6 garlic cloves, finely chopped

    * 1 kilo (2 lbs.) local Santorini or pomodori tomatoes, cored and coarsely chopped

    * 1 cup parsley, coarsely chopped

    * 250 gr. (½ lb.) aged Santorini chloro cheese, cut into 2 ½-cm (1-inch) cubes, plus ½ cup grated


   1. Preheat the oven to 190οC (375οF).

   2. Prepare the eggplants: Leave the stems on. Using a small boning or paring knife, and holding the eggplant horizontally, cut and scoop away about one third of its flesh from the center, as though cutting away part of its “belly.”

   3. Heat 4 to 6 tablespoons olive oil in a large skillet and saute the eggplant until lightly browned and wrinkled. Place in a lightly oiled baking pan and season with salt and pepper.

   4. Wipe the skillet dry. Heat 2 to 3 more tablespoons olive oil in the skillet and cook the onions for 5 to 6 minutes, until they just start to become transparent. Add the garlic and tomatoes, season with salt and pepper, and simmer, uncovered, for 5 to 8 minutes. Remove from heat, toss in the parsley, and let cool slightly.

   5. Place 4 cubes of cheese in the belly of the eggplant and fill each eggplant generously with the onions so that they form a mound over the opening. Sprinkle with a little grated cheese. Bake for about 25 minutes, or until the eggplants are tender and the cheese is melted. Serve warm.


Stuffed Squid



    * 1 ½ kg squid (about 6-7 medium sized pieces)

    * 1 cup oil

    * 1 cup rice

    * 4 ripe tomatoes, chopped

    * 2 onions

    * 1 cup parsley chopped

    * salt and pepper


Wash and remove tentacles from the sack and cut tentacles into small pieces.

Saute the tentacles lightly in a pot with half of the oil. Add the onions, tomatoes, parsley, salt and pepper with a little hot water.

Simmer for 20 minutes. Add the rice, stir and cook for 5 minutes.

Stuff the squid leaving about half of the sack empty. Close squid by either sewing or placing a toothpick on sides.

Place in pot with the rest of the oil and saute until golden.

Pour all the contents of the pan over the squid and add 3 cups of water.

Cover and cook for about 90 minutes. Add water if necessary. Cook until squid is tender.


Fava Beans with Octopus



For the fava:

    * 1/2 kg fava (yellow split peas)

    * 1 lt of water

    * 1 medium-sized onion

    * 1 level tsp salt

    * Olive oil to garnish

For the octopus:

    * 1 medium-sized octopus (about 400g)

    * Salt

    * Olive oil for frying

    * 4 tbsp white wine vinegar

    * Wheat flour

Saunteed onions:

    * 2 medium-sized onions

    * 3 tbsp olive oil

    * 4 tbsp balsamic vinegar

    * A little salt



Wash the fava, drain and put them into a saucepan with the water. As soos as it comes to a boil, remove the froth with a slotted spoon. Then add the salt and the onion, lower the heat and simmer for about 1 - 1 1/2 until it has formed a thick puree. Add more water if necessary. When ready, stir with a wooden spoon until well-mixed and the onion is absorbed completely.


Meanwhile, cut the tentacles off the octopus and coat them in the flour. Heat the oil in a frying pan (not too hot) and add the octopus, turning only once. Add the vinegar when the octopus has formed a crust.

Sauteed onions

In another frying pan, saute the onions lightly in the oil. When they have softened, add the salt and vinegar. Stir continually until all the liquid has evaporated and the onions are dark red. Serve the fava garnished with the onions, accompanied by the octopus.

Split Pea Fritters




    * ½ cup extra virgin olive oil

    * 1 large onion, finely chopped

    * 1 cup cooked, pureed yellow split peas (fava)

    * ½ - 1 cup all-purpose flour

    * 1 cup fennel fronds, finely chopped,

    * salt and freshly ground pepper to taste

    * 1 scant tsp. cinnamon


   1. Heat the oil in a large, heavy skillet over medium heat and cook the onion until golden. Remove from heat and transfer the onions to a large mixing bowl. Add the cooked fava, ½ cup flour, fennel, salt, pepper, and cinnamon. Mix well until smooth and firm, and add more flour as needed.

   2. Take a heaping tablespoon at a time of the mixture and shape into small patties about 4 cm (1 ½ inches) in diameter. Dust with additional flour if desired. Heat about 2 cm (a little less than an inch) of olive oil in a heavy skillet and add the patties a few at a time and pan-fry. Flip the patties and cook the other side. Remove when golden and crisp on the outside. Drain on paper towels. Continue until all of the split-pea mixture has been used. Serve hot or warm.


Mououri (stuffed lamb in clay pot or any covered oven-proof pan)



    * 1 lamb (8-10 kg)

    * 1 kilo ground meat or lamb's liver

    * 3-4 onions chopped

    * 2 kg rice

    * 2-3 tb spoons tomato paste

    * 2 tsp pepper

    * 3 tbs salt

    * 1 tsp cinnamon


Wash and drain lamb. Put salt and pepper inside and outside of lamb.

For stuffing :

Saute ground meat or liver and add tomato paste dissolved in water and then all other ingredients. When it boils add 2 more cups of water and add rice, stirring well. When all water is absorbed start stuffing the lamb.

Sew lamb together with thread, spread margarine on the lamb and place in a clay pan or covered pan. Bake at 150 C for 5-6 hours.


Pasa Makarouna




    * ½ kilo (1 lb.) all-purpose flour

    * 7 large eggs

    * ½ cup extra virgin olive oil

    * 6 Tbsp. unsalted butter

    * 650 gr. (1 lb. 7 oz.) ground pork

    * 650 gr. (1 lb. 7 oz.) ground beef

    * 2 medium onions, finely chopped

    * salt and pepper to taste

    * 1 tsp. cinnamon powder,

    * 1/ 4 kilo (½ lb.) dried local Kos myzithra or other Aegean island aged myzithra cheese, finely grated

    * 1 cup meat broth

    * 1/ 3 cup milk


   1. Mix flour and salt together in a large bowl and make a well in the center. Break the eggs into the well. Add the olive oil. Using a fork, work the flour into the liquid until a sticky dough mass forms. Knead in the bowl by hand and then transfer to a floured surface to knead further, until smooth and relatively firm. Place in an oiled bowl and cover with plastic wrap. Let the dough rest for 1 hour at room temperature.

   2. In the meantime, melt half the butter in a large deep skillet over medium high heat and saute the ground meats until they begin to change colour. Add the onions. Season lightly with salt and pepper. Stir in the cinnamon. Cook until the meat is light golden brown, about 12 minutes. Remove and let cool.

   3. Bring a large pot of water to a rolling boil. Butter a 40-cm (approx. 16-inch) square or rectangular baking pan. Preheat the oven to 180oC (350oF).

   4. Divide the dough into four equal balls. Lightly flour a work surface. Roll out the dough into four sheets, approximately the same size as the pan. Cut each dough sheet into four 10-cm (4-inch) strips. Wearing silicone mitts or working with a slotted spoon, dip each strip into the boiling water until it changes colour slightly, like pasta, about 2 minutes. Remove and drain in a large colander. Place four overlapping strips on the bottom of the buttered pan. Sprinkle one-third of the meat over the pasta. Top with one-third of the cheese. Repeat with four more dough strips, one-third of meat and one-third of cheese. Place four more strips on top, the remaining meat and cheese, and finish with the remaining four strips, pressing them in along the edges to close. Make serving-size incisions in the surface of the pie.

   5. Melt the remaining butter and pour it over the surface of the pie. Place in the oven. As soon as the dough begins to turn golden brown, pour the meat broth and milk over the surface. Bake for about 35 to 40 minutes, until the dough is golden and the filling set. Remove, cool slightly, and serve.


Roast Cauliflower




    * 1 cup extra virgin olive oil, or more, as needed

    * 3 large onions, coarsely chopped

    * 1 cauliflower, about 1 kilo (2 lbs.) trimmed and cut into 3-cm (about 1 1/ 4 -inch) florets

    * ½ kilo (1 lb.) potatoes, peeled and cut into 3-cm (1 1/ 4 -inch) cubes

    * 1 ½ cups chopped tomatoes with their juice

    * salt and pepper to taste


   1. Heat ½ cup olive oil in a large, heavy skillet and saute the onions until soft. Remove.

   2. Preheat oven to 180oC (350oF).

   3. Oil a large roasting pan and toss the cauliflower, potatoes, onions, and tomatoes together in the pan, spreading the mixture evenly. Add remaining olive oil. Season with salt and pepper. Roast the vegetables for about 1 hour, or until the cauliflower and potatoes are tender. Remove, cool slightly, and serve.





1 kilo of aubergines

½ kilo of minced meat

1 cup of butter

1 average-sized onion, finely chopped

1 cup of tomato juice


salt, pepper, allspice, nutmeg

300 gr. of Feta cheese, finely crumbled

4 cups of milk

a little grated gruyere cheese

Bιchamel Sauce


Place half the butter in a pan and sauté the onion, add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the tomato juice, parsley, salt, pepper, nutmeg and allspice. Leave the minced meat and sauce to simmer until the liquids have evaporated. Prepare the Béchamel Sauce in accordance with the instructions on the packet. Take one cupful of Béchamel sauce and stir into the minced meat. In the meantime wash and cut the aubergines into fine slices. Melt the remaining butter and using a brush butter the aubergines on both sides.

Place them flat in a casserole dish and roast in a hot oven until golden brown on both sides. Place a layer of aubergines in an oven-proof dish, cover with half the minced meat mix and sprinkle over half the Feta cheese.

Repeat, once again covering the aubergines with the minced meat mix and Feta cheese. Finally add another layer of aubergines and place the remaining Bιchamel sauce on top and sprinkle with the gruyere cheese. Roast in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.


Bechamel Sauce



1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 small onion studded with 2 Or 3 cloves, optional

1 small bay leaf

dash dried leaf thyme, crumbled

salt and white pepper to taste

nutmeg, to taste


In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.


Tomato Fritters as aVegetarian Main Meal



500 gr. tomatoes

2 medium onions, peeled & finely chopped

1/4 teaspoon paprika

salt & black pepper

1 teacup fresh mint, finely chopped

2 tablespoons parsley finely chopped

1 tablespoon olive oil

150 gr. self-raising flour

oil to fry


rinse & dry tomatoes

chop in large pieces & empty into large mixing bowl & squeeze by hand until they turn into a pulpy substance

mix all the ingredients together apart from the flour

add enough flour gradually to make a thickish butmoist paste

put about 2.5 cm oil in a large frying pan

- when oil is hot but not smoking drop in tablespoons of the mixture & fry, turning the rissoles over once until they become a light golden colour


Fried Courgette or Zucchini


Some courgettes

Salt & Pepper (mixed with flour)




Wash the courgettes and cut them into centimetre thick slices. Dip them in the flour. Fry them in hot oil. Let them drain on kitchen paper





6 ripe tomatoes

6 peppers

Half kilo of minced meat

Tomato juice or tomato purée and water

2 teacups rice

2 tablespoons chopped parsley

2 chopped onions

1 teaspoon chopped mint

One and a half teacups olive oil




First wash the tomatoes and peppers. Then cut a thin round slice off the top of the tomatoes with a sharp knife and keep them aside. Scoop most of the tomato pulp out, with a teaspoon, and shred it finely. Cut the tops off the peppers and keep them aside. Then prepare the stuffing with the following way: Heat the oil in a cooking pan and saute the onions in it, until they look brown. Add the minced meat and let it saute for 10 minutes, stirring with a spoon all the time. Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them simmer for approximately one hour. Then wash and strain the rice. Add the rice to the stuffing mixture continue cooking for another 10 minutes. Fill the tomatoes and peppers, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Replace the previously saved tops of the tomatoes and peppers. Pour some tomato juice into the pan/dish and fill the gaps between the stuffed tomatoes and peppers with slices of potato. Bake it in a medium oven for approximately 40-45 minutes.



Bean Soup (often served as a main course with a dip and plenty of bread)



1/2 kg white beans

1 onion

3 carrots

3-4 tomatoes

3 Celery

1/4 Cup extra virgin olive oil




Soak the beans for 12 hours. Wash them well and place them in a deep saucepan. Boil them for 20 minutes. Chop the onion, the carrots and the celery, mash the tomatoes and add all of them in the saucepan. Add olive oil (as much as desired), salt and pepper. Stir the mixture and add plenty of water. Boil the soup in low temperature until the beans are tender . Bean soup is served with smoked herring and olives and is well known in Greece as a very nutritious meal.


Courgette balls with feta cheese(16-18 balls)




    * 1 k courgettes

    * 1 big, chopped onion

    * 2 slightly whipped eggs

    * ΒΌ k grated feta cheese

    * anise leaves(trimmed)

    * parsley leaves (trimmed)

    * salt, pepper

    * 100 gr flour + some extra flour to dip the balls in it before frying

    * olive oil


Grate the courgettes and squeeze them in order to get rid of their liquids. Put them in a drainer for 10 minutes. Mix the courgettes with the onion, the cheese, the 100 gr of flavor, the anise, the parsley and add the salt and pepper. If it is not thick enough, you can add some flavor. Create small balls of it and dip them in the extra flour. Fry the courgette-balls in hot olive oil for 2-3 minutes and put them in a plate covered with absorptive paper in order to get rid of the oil.


Aubergine balls (16-18 balls)



    * 3 big aubergines

    * 2 tomatoes (remove their skin and seeds)

    * 1 chopped green pepper (the long ones)

    * 2 squeezed garlic bulbs

    * 2 sp of trimmed basil or mint

    * 2 sp trimmed parsley

    * 2 sp white vinegar

    * 1 egg

    * 200 gr grated feta cheese

    * 100-150 gr flavor

    * Β½ sp baking powder

    * salt, pepper

    * olive oil


Peel the aubergines and cut them in two pieces. Put them in salted water for 30 minutes. This will make them less bitter and it will prevent them from absorbing a lot of oil during frying. When taking them out of the water, you have to squeeze them in order to get rid of the liquids. Then chop them in very small pieces and squeeze them until they get dried. Put them in a bowl and add the tomatoes, the pepper, the herbs, the garlic, the egg, the vinegar, the baking powder, the salt and pepper and mix them smoothly. Add the cheese and then the flour. Create small balls of it and dip them in the extra flour. Fry the aubergine-balls in the hot olive oil for 2-3 minutes and put them in a plate covered with absorptive paper in order to get rid of the oil.

Serve them hot accompanied by smashed potatoes with olive oil and anise.


Mussels balls (for 4 persons)



    * 1 k mussels

    * 2 sliced garlic bulbs

    * 150 ml white wine

    * 3 sp flour (you may need some more, dependent on the mixture)

    * 1 sp trimmed parsley leaves

    * 1 sp trimmed anise leaves


Brush the mussels with a small wire brush in order to have them perfectly cleaned and then wash them. Remove these hair like stripes by pulling them 1-2 times. Put the wine, the garlic and the mussels in a saucepan, cover it and boil them until the mussels open. Through away those that remain closed. Strain them (you may keep this broth for a fish soup or for rice boiling). Remove carefully the skin of the mussels and chop them in big pieces. Put them in a bowl adding the herbs, the salt-pepper, the flour and mix until a thick mixture has been created. Put small masses of the mixture in the hot frying oil using a spoon and fry them until their color turns gold. Serve with green salad.


Meat balls stuffed with sweet tomato sauce (16-18 balls)


    * Β½ k mince beef

    * 4 sp trimmed parsley

    * 1 sp trimmed mint

    * 40 ml liquid soda

    * 30 ml olive oil

    * 1 chooped onion

    * 1 egg

    * salt and pepper

    * flour for dipping

Tomato sauce:

    * 1 sp olive oil

    * 2 middle sized tomatoes

    * 2 sp sugar

    * salt and pepper

    * 1 sp sugar


Prepare the sauce a couple of hours before starting with the meat balls, because it has to be cold: Put a non-stick frying pan on the stove until it gets hot and then add the oil, the tomatos and the sugar and sautΓ© them in high temperature for 2-3 minutes. Then decrease the temperature of the stove and add salt, pepper and oregon. Leave it to boil slowly and blend it slightly every now and then until it gets thicker (like marmalade). When it is cold, pour a very small quantity (1 tea spoon) of the sauce in an ice cubes case (not the bag but the plastic case) and freeze them.

Meat balls: Blend the mince beef with the onions, the egg, the salt and the pepper adding slowly the soda and the olive oil. Keep blending for another 6-7 minutes and put it in the fridge for 30 minutes. In the meanwhile, take the sauce cubes out of the freezer and put them on a plate. Then create small balls of the meat mixture and place a sauce cube in the middle of each one, which must be totally covered by the meat. Put them cautiously in a hot oil frying pan (they must be semi-covered by the oil) for 2-3 minutes in high temperature and for another 3-4 minutes in lower.

Tomato balls with fresh and sun dried tomatoes (22-25 balls)


    * 1 k ripe tomatoes

    * 2 chopped onions

    * 1 cup of mint leaves (trimmed)

    * 1 cup of sun dried tomatoes (in oil), chopped and well drained

    * 1 sp squashed tomatoes

    * 3 slices of bread (2 cm thick each) - remove the bread crust

    * 400 gr flour

    * 2 sp balsamic vinegar

    * 200 ml fresh milk

    * salt, pepper

    * olive oil


Soak the bread slices in the milk and then squash them in order to remove the milk. Cut the tomatoes in two pieces, remove the seeds and grate them. Blend them with the sun dried and the squashed tomatoes adding the bread, the onions, the mint, the vinegar, the salt and the pepper. Add the flour slowly (you might not need the entire flavor quantity) and blend them until they get homogenous. Put masses of this mixture in a hot oil frying pan, using a spoon to carry the mass and a second one to push it in the pan. Fry each side of them for 2,5 minutes and then put them in a plate with some absorptive paper. Serve the tomato balls hot accompanied by a blite salad with oil-vinegar dressing.


Chicken balls with courgettes and peppers (20-25 balls)


    * 750 gr chicken mince (from breast, without any skin remaining, ask the boucher to have it passed through the big hole sieve otherwise it will look like a mire). It must be cold in order not to stick in your hands while shaping the balls.

    * 1 red pepper (the long ones) chopped in small pieces

    * 1 middle sized grated courgette

    * 1 grated onion

    * 2-3 squashed garlic bulbs

    * 2 sp parsley leaves (trimmed)

    * Β½ tea sp carry (powder)

    * Β½ tea sp cumin

    * 1 egg

    * 2 sp olive oil

    * salt, pepper

    * corn flour for dipping

    * olive oil


Blend the mince chicken with the pepper, courgette, onion, garlic, parsley, cerry, cumin, egg, oil, salt and pepper. Keep blending for 7-8 minutes until you have created a homogenous mixture. Shape the balls while wetting your hands with water every now and then in order to prevent the balls from sticking on them. Dip them in the corn flour and then fry them in middle temperature oil for 3-4 minutes for each side of the balls. You can taste one of them in order to see if it is well fried before frying the rest. Leave them to dry on absorptive paper and server them hot with boiled potatoes and courgettes salad.

Dip with katiki and anthotiro cheeses


    * 50 gr anthotiro cheese squashed by using a fork

    * 120 gr katiki cheese

    * 90 ml milk

    * Β½ tea sp fennel seed (in powder)

    * 1 tea sp lemon juice

    * Β½ tea sp sweet pepper


Put the cheeses in the blender and add the milk. Blend until they have turned to a smooth cream. Add the fennel seeds powder and the lemon juice and blend the dip again. Bepowder it with the red pepper and the dip is ready to serve. It is ideal for courgette balls.


Wine and Mastic sauce


    * 350ml red wine

    * 450 ml sweet red wine (the greek Mavrodafni)

    * 5-6 grains of black pepper

    * 2 drops mastic oil

    * 1 sp trimmed parsley leaves


Boil the wines in middle temperature while removing the foam every now and then. Add the pepper grains 10 minutes after the wine has started getting hot. Boil until the quantity of the liquid is almost 2/3 of a cup and then leave it to get cold. Strained it and add the mastic oil and the parsley.

Creamy sauce with honey and lemon


    * 3 sp lemon juice

    * 1 sp thyme honey

    * 250 gr feta cheese

    * 7 sp milk

    * Β½ tea sp ginger powder


Blend all the ingredients until they have turned to a homogenous cream. You may need some extra milk.


Oven Potatoes


Ground pepper


Dried oregano

5 garlic cloves

Olive oil

1.5Kg (3 lbs) large potatoes

3 lemons (juiced)

Dried thyme


1. Preheat oven to 180c (350F).

2. Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)

3. Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

4. Bake the potatoes for 18 minutes (or until they are cooked properly – use a fork and see if they are soft when you drive the fork through them).


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