Pourgouri (Bulgur Wheat)

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I think this dish may be more Cypriot than Greek but it belongs in this section the most 🙂 I am discovering more about Cypriot cuisine and the different cultures that have influenced the herbs and spices used in Cypriot cooking. I love bulgur wheat (or cracked wheat) and to make this dish even simpler, my local Mediterranean supermarket sells bulgur with vermicelli noodles mixed in. This is an amazing side dish and seems to get better over a few days. It also has only a few ingredients which are pretty much store cupboard staples.

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Fava Dip

Dimitras Dishes

I first tried this delicious, garlicky dip on a trip to Santorini and I loved it immediately. I guess you could compare it a little to humous, it is smooth and comforting and lovely served with hot pitta bread. I wouldn’t recommend it if you are going on a date as the garlic packs a punch! Made with a few simple ingredients, with the star being yellow split peas (not fava beans – go figure!) it is a staple on a lot of the Greek islands and is served as one of many meze dishes. It’s been around for thousands of years, so if you haven’t heard of it – where have you been?! 🙂 Also this is soooo cheap! – you will thank me!

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Olive Bread

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I found this very simple olive bread recipe from watching My Greek Oddysey – ok this show which documents Australian Greek, Peter Manias navigating the Greek islands in his super yacht got me through the long months of dingy English weather and working from home! Considering the superyacht part, he seems a down to earth guy who is really enthusiastic and passionate about his homeland so he has my vote 🙂 The lovely, cuddly chef Kyriako throws this bread together very easily, and apart from the fact it has to rise a few times, its really easy to make but a word of caution – its very, very moreish and needs to be put out of sight or you will eat the lot! It is vegan and pretty cheap so can become part of your store cupboard staples. This recipe is not light and fluffy but they digest well and can be stored in the freezer for when you have guests.

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Plant Based Pastitsio

Akis Petrezikis

This was a dish I loved when I was a meat eater (many years ago) And finally a version with no dairy and no meat! You never need to be in a flap again when your non-meat eating friends come for lunch 🙂 The pasta used in this dish is readily available in most supermarkets now and the dish is very easy to make. A friend of mine in Rhodes used to make a vegetarian version of this which was amazing also. This recipe comes from one of my favourite Greek Chefs – Akis Petrezikis – who seems to be Greece’s answer to Jamile Oliver!
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Fasolada (Bean Soup)

Let’s face it. Summer is pretty much over here in the UK. My thoughts are turning to soothing comfort food. I needed something comforting the other day and I remembered this simple bean soup that uses the best of seasonal vegetables and delivers in flavour and nutrition. I haven’t been so organised lately, long working hours and a family to keep on track has taken up a lot of my time. I am going to make another batch of this rich and thick soup for the week, so I know I have a bowl of goodness waiting for me at lunchtime. Just remember to soak your beans in cold water the night before you plan to make it.
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Mushroom Stifado

Most people are used to eating Beef Stifado but this is just as tasty (with the same spices etc) but the meat is replaced with mushrooms. Its best to use a really firm mushroom such as chestnut or portobello so they keep their firmness through the cooking process. I like this served with rice and a little tzatziki on the side! Continue reading “Mushroom Stifado”

Tomato Fritters

 

I am all about not wasting food – it is a throwback from my upbringing – if you grew up and money was tight then you learnt to use all food in the fridge and cupboards and be creative! I always end up with some leftover tomatoes in my fridge that have gone a little soft so this recipe is perfect for using them up and getting a quick and tasty lunch or dinner. The Greeks have made an art form of using what’s in season and making a few ingredients taste amazing – poor mans food is my kind of food!

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Lemon, Oregano potatoes in the Oven (Patates sto Fourno)

A real favourite of mine – these have the real flavour of Greece – oregano and fresh lemon 🙂 Like a lot of Greek dishes, every home serves them slightly differently but the basic elements stay the same. This dish is really easy and will make you look like a chef! Unlike their British roast potato equivalent – these are slightly crispy on the edges and also soft and lemony.

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