Melitsanosalata. Fire roasted eggplant, Cretan olive oil, splash of RWV, 1 big garlic clove (crushed), s&p, feta, walnuts, chopped parsley & a touch o’ mint.
Polí oraya
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vegetarian giouvetsi recipes, I will report back.
Vegetarian Yiouvetsi is a orzo baked with zucchini, tomatoes, and more, with lots of healthy Greek olive oil.
https://miakouppa.com/youvetsi-with-chickpeas
It’s a common variant. Google “garides giouvetsi”. Also, chicken: “giouvetsi kotopoulo”.
re: seafood giouvetsi
https://www.misko.gr/en/syntages/giouvetsi-with-seafood/
The talented and multi-awarded Chef Sotiris Evangelou has been delighting with his mouth-watering repertoire in Greece and abroad for several years now. With an apprenticeship alongside the leading name of French cuisine, Alain Ducasse, and training...
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Might as well repost my giouvetsi kotopoulo here.
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looks good!
This is what my giblet and chicken heart giouvetsi looks like. I make it in the winter.
I am planning to make a Moldovan vegetable
ghiveci this week. The Moldovan/ Romanian /Bulgarian braised dish is usually a vegetable braise with starch on the side, rather than having the orzo or manestra cooked in the vessel with the veg, like Greek giouvetsi.
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It’s the thread that keeps on giving
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I bought My Cypriot Table, by Irene Matys, partly to get free shipping on another book I was already buying. She’s a Canadian cook.
Most of the recipes are fairly typical of any basic Greek recipes, but there are a few Cypriot recipes that are distinct , like the Lamb Tava, and some Veg Yahnis, Falounes.
It’s interesting to me that the Cypriot equivalent of Pastitsio in the book calls for half beef and half pork, as does the meatball recipe.
More cumin, more coriander and more mustard powde…
Some recipes that are included in My Cypriot Table by Irene Matys:
WELCOME TO MY RECIPE BLOG I am a proud Greek Cypriot and many of my recipes reflect my Cyprus background. Here is where I gather what’s in season, introduce you to my favourite artisans, producers and share with you seasonal recipes as well as my...
Est. reading time: 6 minutes
The Cypriot keftedes include pork, beef, milk, bread, grated potato, onion and mint. I will try them tonight.
These sizzling Cypriot meatballs by Irene Matys evoke childhood memories and Mediterranean warmth with every herb-infused, nostalgic bite.
Est. reading time: 2 minutes
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Phoenikia:
The Cypriot keftedes include pork, beef, milk, bread, grated potato, onion and mint. I will try them tonight.
The keftedes were okay. Good texture. We prefer more herbs and spices.
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Lambchop53
September 24, 2025, 1:01am
296
I love this, but sadly a couple favorites are missing! Maybe they are less widely known - paxemadia and nut filled cookies, which I don’t know the Greek name of. Still a cool representation of goodies.
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maybe the mainland Finikia. Those are sometimes filled with nuts. In other parts, Finikia are the same as Melomakarona.
Paximadia are pretty common.
I would think paximadia are in the top 4 for Greek cookies, along with kourabiedes, koulourakia, and melomakarona.
TasteAtlas isn’t too scientific in its methods. LOL
2 other Greek Desserts that aren’t mentioned here are Ekmek and Kopenhai.
I have never tried Karpouzopita, or seen it served.
A Greek pie made from watermelon! This traditional Greek recipe comes from the island of Milos and is made with watermelon, flour, honey, olive oil, cinnamon and sesame seeds. It is an easy and delicious treat during lent, and anytime!
Lambchop53
September 24, 2025, 2:05am
298
That is truly an interesting pie - I can’t really fathom too much how it would taste, and what the texture would be. Maybe I’ll have to whip one up out of extreme curiosity.
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Here’s another recipe. I like other recipes I’ve tried from Kopiaste.
Karpouzopita, which comes from the words "karpouzi" (watermelon) and "pita" (pie) is a traditional Greek recipe coming from the Cyclades. Â
Estimated reading time: 3 minutes
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linguafood
September 24, 2025, 1:55pm
300
Ekmek (kadaifi), too. My madeleine, so to speak.
Lambchop53
September 24, 2025, 2:47pm
301
That was something I’d get at Greek Festivals. I don’t remember H’s family ever making it. I really LOVE ouzo cake, but I’m pretty sure that came out of Greek American kitchens, and is not traditional. Speaking of madelines, I feel a craving coming on.
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