1,965 greek recipes

Bourekakia me kremithakia freska are Greek phyllo appetizers filled with fresh scallions, dill, and olive oil, rolled into golden tubes, sliced, and sprinkled with sesame. A rustic meze that disappears fast at any party.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Blueberries, Danish and cheesecake are all in one bite, life is good! The cake is made with 100% whole wheat flour, applesauce and olive oil, and they are all good for you. Having one slice or two for breakfast with the morning coffee sounds like a good idea to me :)

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.