1,965 greek recipes

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

This custard peach pie is a great way to use seasonal peaches. The custard is creamy and sweet, and the pecans in the crust and topping are a yummy addition. It’s hard to resist this delicious treat!

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.