Greece has been in the news a lot this summer. Record heat and fires have not painted this beautiful country as a paradise awaiting your visit. This past spring, my daughter and I got a chance to check one off our bucket list when we went on a quick trip to Greece.
My daughter loves ancient cultures and studies Latin and Greek history language and literature. Beginning in high school, it was a dream of hers to see the ruins of the buildings, temples, and cities in the ancient world she studied. I would often tell people that I could not help her with her homework because “it’s all Greek to me.” No joke, literally it was all Greek.
Anna Katherine and Lisa
As we approached our trip, I continued to be oblivious to pretty much everything about the country except the crystal-clear water. Who wouldn’t want to go to Greece? The islands and the beautiful blue sea. I was looking forward to eating some good Greek food, too.
What I discovered on the trip was breathtaking. Yes, the water is perfect, and photos do not do it justice, but when we talk about something that is old in Greece, it was almost inconceivable to me. One of our tour guides explained it this way: Mycenae, where we visited, is basically 6,000 years old. The guide put it in perspective by explaining that the time of King David from the Bible until today is about 3,000 years. The settlements in Mycenae were built 3,000 years before King David. That is old and I was walking among the ruins of their civilization. The stonework and the engineering were amazing. It was a great lesson about a time and culture that I hope to understand better.
The food was also eye-opening to me. I have come to understand that there is Mediterranean food, and that encompasses a lot of different types of foods from that entire region. That said, there are many different around the region that may be lost on the casual diner (like me.) For example, while there are similar, Lebanese, Greek, and Turkish cuisine are quite distinct. And there are Italian influences throughout the Mediterranean. Greek food is distinct and delicious all on its own. We loved eating distinctly Greek food and have tried to recreate some of our favorites once we got back to the States.
Since our return, it is not “all Greek to me” anymore. Now I have begun to recognize the differences between these ancient places and cultures and their amazing food.
Zucchini Fritters with Tzatziki Sauce
Zucchini was in season when we were in Greece and the combination of the hot and crispy fritter, dipped in the cold fresh tzatziki sauce, was out of this world. This was one of the first recipes I tried to replicate when I got home.
4 medium zucchinis
About 2 cups plain, dry breadcrumbs (you may need more or less depending on the size of your zucchini)
2 eggs, beaten
2 tablespoons butter, melted
4 tablespoons all-purpose flour
1 small onion, finely chopped or grated
2 cloves garlic, pressed
salt/pepper to taste
vegetable or canola oil for frying
Wash and grate the unpeeled zucchini until you get about 2 1/2 cups. Toss grated zucchini with about 2 teaspoons salt and allow to drain in a colander for about 30 minutes. Squeeze out as much liquid from the zucchini as possible and then combine with the remaining ingredients, except oil, mixing until well blended.
Shape into small disks that are about two inches in diameter. Pour oil into a heavy-duty cast iron skillet, until it is about 1/2 inch up the sides. Heat oil over medium high heat until the oil sizzles slightly. Carefully fry patties in oil until golden brown on each side turning only once, or about three minutes on each side.
Sprinkle with a little kosher salt and serve warm with tzatziki sauce.
Tzatziki Sauce
This sauce/dip is best made the day before so the flavors can develop. It is also a great change of pace in place of mayonnaise on a tomato sandwich.
2 cups plain Greek yogurt, drained as much as possible
1 cucumber, peeled, grated, and allowed to drain on paper towels
1 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon white wine vinegar
juice of one lemon
1 tablespoon olive oil
1 clove garlic, pressed
1 teaspoon minced fresh dill, oregano, mint, or any combination
1/4 teaspoon fresh ground pepper
Removing as much of the liquid as possible from the cucumber. Mix all ingredients and add additional salt and pepper, if necessary. Best made several hours before serving to allow the flavors to blend.
Spanakopita
(Greek Spinach Pie)
I know that many versions of spanakopita include filo dough, but one of our favorite meals came from a little pastry shop on one of the Greek Islands. It was spanakopita using a flaky pie crust. We thought it was perfection and decided to try to make that version when we got home. It is very delicious and much quicker and easier to make.
2 pie crusts, I used store bought
4 boxes frozen spinach, thawed
3 green onions or one small sweet onion, chopped
About 10 to 15 mint leaves, roughly chopped
3 tablespoons fresh dill, roughly chopped
2 eggs
1 pound feta cheese, crumbled
3 tablespoons extra-virgin olive oil
2 teaspoon dried oregano
Salt, and pepper to taste.
Once spinach is thawed, squeeze as much liquid out and allow to drain. Heat about 2 tablespoons of olive oil in a large skillet. Sauté the onions until they have softened and then add the spinach. Sauté until it softens or for about one to two minutes.
Add additional olive oil, if needed.
Preheat oven to 375°. Transfer spinach mixture to a bowl and add the mint, dill, oregano, feta cheese. Mix well.
Add the eggs and season with salt and pepper. Mix everything very well with your hands but do not overwork the mixture. You should have several clumps of feta cheese.
To prepare the pie: Roll out one piece of the pie dough and fit it into a regular nine inch deep pie plate. Brush with a little olive oil. Add the filling evenly all over and then top with the next piece of pie crust. Brush with olive oil, all over and gently press to cover everything and trim any dough to seal the sides. Brush top with olive oil and score gently with a sharp knife.
Bake in the middle rack of your oven for 50 to 60 minutes until it is golden brown on top.
Allow to rest a few minutes before cutting into slices.
Lahanodolmades
(Greek Cabbage Rolls with Tomato Sauce)
These are one of my husband’s favorite Greek foods and they are hearty and comforting, but pretty healthy if you use a low-fat ground beef or a mixture of lean turkey and beef. The tomato sauce is light and refreshing and a perfect combination.
1 large head of cabbage, stem removed, cored and leaves separated
For the tomato sauce:
1 onion, finely chopped
3 to 4 tablespoons olive oil
3 garlic cloves, minced
1 28 ounce can of tomatoes, puréed
1 teaspoon sugar
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 teaspoon cinnamon, optional
A pinch of crushed red pepper flakes, optional
For the cabbage roll filling:
1 onion, finely chopped
1/4 cup olive oil
3 garlic cloves, minced
1-pound, lean ground beef
1/2 cup of basmati rice
1/2 cup finely chopped fresh parsley
1 tablespoon dried dill
1 teaspoon salt
1/2 teaspoon black pepper
3 to 4 cups of chicken broth or water.
To prepare the cabbage: separate into separate leaves and boil until it is tender. I have also found that removing the core and putting the entire head of cabbage in the freezer for one or two days, and then allow it to completely thaw before rolling also works.
When ready to prepare the cabbage rolls, preheat oven to 350°.
To make the sauce: combine the onion and oil in a saucepan and cook over medium heat until soft and golden. Add the garlic and warm through about 30 seconds. Add the can of tomato puree, salt, pepper, oregano, red pepper flakes, cinnamon, and sugar. Bring to a simmer and cook for about 10 to 15 minutes. Taste and adjust seasoning.
To make the filling: Combine beef and all the remaining ingredients. Mix until thoroughly combined.
To make the cabbage rolls: Carefully lay the cabbage leaves out flat one at a time and cut the stem from the bottom. Add 1-2 heaping tablespoons of beef mixture in the center of the cabbage and roll up, lengthwise tucking in the sides as you go, but allowing room for the rice mixture to expand.
Prepare each roll until all the meat filling has been used. When ready to cook, add about a tablespoon of olive oil to the bottom of a large Dutch oven, pour half of the tomato sauce into the pan, and then carefully layer in the cabbage rolls, alternating as you go. Cover with the remaining tomato sauce and then top with 3 to 4 cups of chicken broth. Be sure that all the cabbage rolls are covered.
Place a heavy plate on top of rolls and bring mixture to a simmer. Cover and bake at 350° for two hours.
Carefully remove plate and serve with a little of the sauce.
Fried Greek Meatballs
Please do not let the word “fried” scare you off. These things are delicious and definitely not greasy. They are particularly good with a little bit of mild yogurt sauce.
1 pound ground beef
1 pound ground pork
8 slices of bread
2 cups milk
1 large onion, finely chopped or grated
2 cloves of garlic, minced
1 cup fresh mint, finely chopped
1 cup fresh parsley, finely chopped
1/2 cup fresh oregano leaves, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried mint
2 eggs
1 tablespoon red wine vinegar
1 tablespoon red chili flakes
Salt and pepper, to taste
Oil for frying
1/2 cup all-purpose flour
Soak the bread in the milk and then carefully squeeze the bread so most of the milk is out.
In a large bowl, add the bread and all the other ingredients, season with the salt and pepper and mix everything until mixture is moist and fluffy. Cover with a towel and leave in the refrigerator for at least 30 minutes to allow the flavors to develop.
On a large plate or rimmed baking sheet, spread about 1/2 cup of flour. Using a small ice cream scoop or spoon, take mixture and roll into balls about 2 tablespoons each.
Roll the ball in the flour, and then shake off any excess. Place all the meatballs in the refrigerator until they are ready to fry.
When ready to fry, add enough oil to cover 2/3 of a heavy bottom cast-iron skillet or heat your deep fryer to medium high heat. Once oil is hot, fry meatballs in small batches about two or three minutes per side until golden brown.
Remove from the heat and drain on a paper towel. Serve with tzatziki sauce in a pita or save some to make Sourzoukakia.
Sourzoukakia
(Smyrna Meatballs)
With the leftover meatballs, we decided to try to re-create our first meal in Athens. It is called Sourzoukakia or Greek meatballs in tomato sauce. I used the leftover fried meatballs and the recipe and made a basic sauce.
This recipe originated in what is now Izmir, Turkey. Greek refugees from Turkey brought this to Greece where it evolved into this truly Greek dish.
Served with a drizzle of yogurt sauce over the top and fresh pita bread on the side. It tasted just like we were back in Greece.
3 cups tomato juice, or 1 28 ounce can purée tomatoes
1 onion, grated or finely chopped
1 cup red wine
2 cloves of garlic, minced
1 tablespoon tomato paste
1 teaspoon sugar
1-2 bay leaves
1 teaspoon cumin
Salt and pepper to taste
About 1/4 cup extra-virgin olive oil
To prepare the tomato sauce, sauté onion in about 2 tablespoons of olive oil over medium heat until it is translucent. Stir in tomato paste, cumin, salt, and pepper and cook for about two minutes. Add the garlic and cook for an additional 3 to 5 minutes until you can smell the garlic. Add the red wine and deglazed the pan. Be sure to scrape up any brown bits on the bottom.
Add in the 3 cups of tomato juice/sauce, sugar, and bay leaves. Bring to a boil and then turn down heat. Simmer until the sauce begins to thicken or about 20 minutes.
When ready to serve, add meatballs to the sauce and gently stir being careful not to break them up. Cover and gently simmer for at least 30 minutes to an hour being sure that the meatballs absorb some of the wonderful flavors from the tomato sauce. Season to taste for salt, pepper, and serve with yogurt sauce (recipe to follow).
If tomato sauce gets too thick, thin with a little water.
This can be made the day before and refrigerated. Reheat on the stove top when ready to serve.
Greek Yogurt Sauce
This is more of a sauce or dressing and it does not include cucumbers so I do not call it a tzatziki. It was served across several of our meat dishes that we enjoyed.
1 cup plain Greek yogurt
2 tablespoons fresh mint leaves, chopped
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1 clove garlic, crushed and finely minced
In small bowl, whisk together all the ingredients. Taste and adjust salt and lime juice, as needed. Cover and refrigerate until ready to use.
This is great with the fried meatballs, and can also be used as a light salad dressing over a bed of fresh tomatoes, sweet onions, and chopped lettuce.
Potatoes with Lemon and Garlic
Potatoes are a big side dish in Greece. They were served fried, boiled, baked, smashed, and offered with almost every meal. I thought this lemon garlic flavor would go well with the meatballs and tomato sauce.
1 teaspoon season salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried rosemary
4 large baking potatoes, washed and cut into wedges
8 large cloves of garlic, chopped
4 tablespoons extra-virgin, olive oil
1 lemon, juiced
1 1/4 cups chicken stock or vegetable stock
1/2 cup grated Parmesan cheese
1 cup parsley leaves, coarsely chopped
Preheat oven to 400° and coat a large 9 x 13” baking dish with a little olive oil. Mix together the spices in a small bowl and toss with the cut potatoes to evenly distribute the spices. Place potatoes in the baking dish, and pour a mixture of the broth, the chopped garlic cloves, olive oil, and the lemon juice over. Cover and bake for 40 minutes. I made the potatoes from the oven, uncover and sprinkle with Parmesan cheese. Returned the oven and bake an additional 10 to 15 minutes until the potatoes are slightly brown, and a little crust is for me. Garnish with a fresh parsley and enjoy.
Mizithra
Greek Ricotta Style Cheese
During our visit to the island of Nexus, we discovered a fantastic, very authentic hole-in-the-wall restaurant. It was basically because all of the tourist places were closed. We wandered around town until we found a group of locals and just followed them to dinner. As always, this ended up being the best meal we had the entire the trip. It was delicious and so inexpensive. The entire meal cost us about €25. The only person who spoke English in the restaurant was a truck driver and the patrons at the adjacent table just kept bringing us food and wine and were so proud to share all of their favorites.
I still do not know exactly what we ate but we tried to take pictures so that we could come home to re-create several of the specialties. A couple of the locals ordered some soft ricotta-like cheese. The owner sprinkled on a little fresh kosher salt and ground some black pepper, and it was absolutely delicious.
I have actually made this cheese several times by accident when trying to learn how to make mozzarella cheese years ago. It is easy and I would consider this the Greek version of ricotta cheese.
1 gallon of milk
1/2 cup fresh lemon juice, strained
Salt, to taste, optional, but good
In a large pot, heat the milk on the stove at medium high until the top is foamy but not quite to a boil. This is about 180°F. Turn the heat down to medium and keep gently stirring. Add the lemon juice in and stir. Continue to stir until the milk is completely curdled and the liquid portion is no longer white but more clear and yellow in color. Once it reaches this point, remove it from the stove. If your milk does not still does not seem to curdle, simply add one more teaspoon of lemon juice at a time until a curdle forms. Allow milk to sit until it is slightly cooled. In a colander, lined with a clean towel, or muslin cloth over a large bowl, carefully pour the liquid in to filter out the whey.
Use a spatula to scrape the milk solids from the sides of the pan and to keep the liquid moving. Once all the liquid is drained through add salt if you would like to flavor it. Allow to drain and sit for about 30 minutes.
When most of the whey has drained, gather up the corners of the cloth and tie them together. Allow the cheese to drain a little bit more in the refrigerator and it should take in a good bit overnight
Koulouria
(Greek Bagels)
Every day (and I mean every day) we enjoyed a special treat from a bakery around the corner that they labeled as “Greek bagels.”
These were not bagels like we eat in the US that are firm and chewy. These are round like “our bagels,” but very soft and are more like a circular bread stick. Sesame seeds are very popular and most were covered in them.
4 cups all-purpose flour
2 teaspoon salt
1 ¼ - 1 1/2 cups lukewarm water
82 1/2 teaspoons dry active yeast
1 tablespoon sugar
3 tablespoons olive oil
About ¼ to 1/2 cup sesame seeds to garnish
In the bowl of your mixer, mix water, yeast, sugar, and stir. allow to proof for about 5 to 8 minutes until it gets foamy or bubbling.
Add the flour, a little at a time, and then salt and olive oil using the dough hook to mix all the ingredients on low speed for about seven minutes. When dough becomes an elastic ball, remove, and add more flour if the dough is too sticky. Coat a bowl with a little vegetable oil and put in dough, overing with a little oil. Cover with plastic wrap and allow to rest in a warm place for about 30 minutes.
Once dough has risen, kneed again for about 3 to 4 minutes. Turned out onto a work service and divide into 12 pieces. Take each piece of the dough and roll into a rope approximately 6 to 8 inches long. Form a circle and join the end, pinching them together. Placed the bread ring on a large baking tray, lined with parchment paper, and repeat with the rest of the dough.
Once all the bread dough has been formed into rings, prepare a container or bowl of water. Put about a 1/2 cup of sesame seeds in a shallow pan and dip each bread ring in the water and then into sesame seeds making sure to coat both sides. Placing back on the baking sheet leaving some distance between.
Allow them to rise in a warm place for about 30 minutes. Bake in a preheated 350° oven for 15 minutes.
We ate a lot of great seafood on our trip. We enjoyed Creatian snails, local mushrooms, and my personal favorite, fried fresh anchovies. We called them Greek fries and while I do not think many of the local favorites can be easily replicated at home; they are worth a try if you every see any.
Loukoumades
Another favorite delicacy we fell in love with is the Greek donut or Loukoumades that we enjoyed EVERY night. They are deep fried bite-sized balls of dough that are traditionally topped with a honey syrup. We have not made them yet but often enjoyed ours with a pistachio praline topping. I could have eaten 1,000 of them, and I think we came pretty close!
1 cup warm water
1 cup lukewarm milk
2 1/2 teaspoons yeast
3 ¼ cups flour
2 Tablespoons sugar
1 teaspoon salt
4 tablespoons olive oil
Vegetable oil for frying
Syrup:
¾ cup honey
Chopped pistachios
To prepare the dough: Whisk the water, sugar, and yeast until dissolved and begins to foam. In a large mixing bowl or your stand mixer, combine all dough ingredients and whisk until mixture becomes smooth. Cover bowl with plastic wrap and allow to stand for 1 hour.
When ready to fry: Heat oil to 365 degrees.
Dip a small scoop or tablespoon in a little oil and then scoop out small balls about the size of a Ping-Pong ball, and carefully drop into hot oil. Allow to cook without, crowding oil and stirring often until balls are golden brown or about 4-5 minutes.
Remove with a slotted spoon and allow to drain. Drizzle with honey and sprinkle with chopped pistachios.
