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How to Cook dishes from Greece
Greece has
a long history stretching back thousands of years, and during that history
has been invaded many times (including by the Ottoman Turks who occupied
the country for 400 years).
As a result, Greek cuisine has absorbed influences from many sources, and
some dishes (baklava and moussaka) are shared with and have Turkish names.
Greek cuisine is not just moussaka. While lamb is a traditional meat,
favored for holidays and festivals, poultry, beef, and pork are also
popular. Additionally, with
Greece
including many islands, and with no part of the Greek mainland more than
90 miles from the sea, fish and seafood are also Greek favorites.
Greece's
climate is favorable for growing of both olive and lemon, and these form
an important part of Greek cuisine. Vegetables include aubergines and
courgettes. Garlic, basil, oregano and thyme are widely used to add
flavor to dishes. And finally, and by no means least, is
Greece's
famous feta cheese.
Some of the most popular Greek recipes and dishes include:
- Baklava - A sweet pastry made from layers of phyllo dough, with chopped nuts and sweetened with sugar or honey.
- Dips - often served with Pita (unleavened) bread -
including:
Hummus (chickpea dip),
Melitzanosalata (eggplant dip),
Skordalia (garlic sauce dip),
Tahini (sesame paste dip),
Taramosalata (carp roe dip) and
Tzatziki (yogurt, cucumber and garlic dip).
- Dolmades - Grapevine leaves stuffed with rice,
vegetables and sometimes meat.
- Keftedes - Fried meatballs with oregano and mint.
- Kleftiko - Lamb marinated in garlic and lemon,
and then slowly baked on the bone in a pit oven.
- Moussaka -
Layers of minced meat and sliced eggplant and tomato,
topped with white sauce and baked.
- Souvlaki - A skewer of meat, fish or shrimp which is cooked on a
barbecue grill.
- Stifado - A beef and onion stew with red wine and cinnamon.
- Village salad (generally known outside of
Greece and
Cyprus
as "Greek salad") - A salad of tomato, cucumber, bell peppers
and red onion, seasoned with salt, black pepper and oregano, and dressed
with olive oil. Feta cheese, capers and olives are sometimes added.
On this page, you will find a selection of Greek cookbooks.
Related pages on this web site:
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Released: 2011-08-07
Kindle Edition (48 pages)
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The book contains 99 tasty Greek recipes. There are step-by-step cooking instructions for all the recipes. |
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By Vefa Alexiadou
Phaidon Press
Hardcover (704 pages)
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"Vefa's Kitchen" is the first authoritative and all-encompassing Greek recipe book in English. Doing for Greek cuisine what the hugely successful "Silver Spoon" did for Italian, it contains more than 700 fully updated, straightforward and mouthwatering recipes. Aimed at all lovers of Mediterranean food, the book will appeal to anyone who loves to cook easy, tempting and delicious dishes, from simple but stunning salads and mezedes in summer, to slowly simmered meat dishes and crisp filo pastries in winter. As well as presenting definitive recipes for taverna favourites such as moussaka, tzatziki and hummus, the book documents the extraordinary variety of local sweets and pastries, delicious home-baked breads and cheeses of the mountainous interior, as well as the fish and vegetable dishes of coastal areas, simply fragranced with lemons and herbs. Like Italian cuisine, Greek cooking is incredibly simple and delicious, and is based on the natural qualities of good olive oil, fruit and vegetables, grains and seafood. And more than almost any other cuisine, modern Greek food contains many traces of its remarkable history, with its origins as far back as Homer and the 'wine-dark' Aegean Sea of the Iliad. The health benefits of the traditional Greek diet are well documented, and the extensive Greek repertoire of vegetable dishes is well represented, with more than 300 dishes that do not contain meat or fish. There is a comprehensive introduction on local ingredients and wines, the history of Greek cooking and the culinary characteristics of each region, as well as recipes for traditional and religious dishes. Vefa Alexiadou is the leading culinary authority in Greece today and is the author of many bestselling cookbooks. "Vefa's Kitchen" will quickly become a must-have for all home cooks and lovers of Mediterranean food. |
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By St. Paul's Greek Orthodox Church
William Morrow Cookbooks
Released: 1991-06-05
Paperback (352 pages)
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More than 200 unique and intriguing recipes for all kinds of Greek dishes. |
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By Susanna Hoffman
Workman Publishing Company
Paperback (608 pages)
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Click Here | - ISBN13: 9781563058486
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description:
This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.
In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.
In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking. |
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By Aglaia Kremezi
Houghton Mifflin Harcourt
Hardcover (312 pages)
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Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.
Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. |
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By Fedon Alexander Lindberg M.D.
Ulysses Press
Paperback (224 pages)
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UNLEASH THE FULL POTENTIAL OF THE MEDITERRANEAN DIET
From salads of tomato, cucumber and feta to savory moussaka and tangy tzatziki, the Mediterranean diet's mix of whole grains, fresh vegetables and oily fish has proven incredibly healthy and naturally slimming. Now, this book applies the science of the Glycemic Index to the traditional diet of the Greeks to create an even more powerful program for healthy weight loss. Accounting for the GI/GL effect of each food, the plan in this book maximizes your metabolism by balancing carbs, fats and proteins.
The ultimate combination of Old World wisdom and modern science, The GI Mediterranean Diet includes:
•48 traditional Mediterranean recipes
•Easy-to-follow, 4-week meal plans
•GI/GL rankings for over 200 foods
Discover how adding these delicious food to your diet could save your life by helping you:
•Lose Weight
•Fight Heart Disease
•Lower Blood Pressure
•Prevent Diabetes |
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By Erik Cosselmon
Chronicle Books
Hardcover (224 pages)
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Traditional family recipes and the ancient Hellenic custom of welcoming the stranger as a friend known in Greece as philoxenia have inspired the uniquely welcoming ambience of Kokkari restaurant in San Francisco. A whole spring lamb spit-roasting over an open fire greets diners, and the menu offers familiar dishes like dolmades, avgolemono soup, and lamb moussaka along with more unusual Greek dishes such as deep fried smelt, watermelon and feta salad, and grilled octopus. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition. Its owners and chefs are proud to have ushered in a new era of appreciation for vibrant Greek flavors. Now they invite you to try some of their favorite dishes at home, and wish you a Greek bon appetit: kali orexi! |
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By Tessa Kiros
Murdoch
Hardcover (326 pages)
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"No one captures the spirit and soul of a place quite like Tessa Kiros. Her bestselling cookbooks Twelve, Falling Cloudberries, Apples for Jam, Piri Piri Starfish and Venezia have taken lovers of food and armchair travellers on adventures in her favourite places. Who better than Tessa to take you on a colourful and magical journey into the kitchens of her friends and family, cataloguing the traditional Greek foods for festivals, feast days and fasting in her own enchanting way. " |
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By Aphrodite Polemis
Book Publishing Company (TN)
Paperback (192 pages)
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The richness of Greek cuisine is represented here with sumptuous and health-conscious versions of all-time favorites such as baklava, pastitsio, halvah, moussaka, and more! |
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By Diane Kochilas
St. Martin's Griffin
Paperback (208 pages)
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Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines.
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