33 Authentic Greek Dinner Recipes (Mediterranean Classics, Family-Tested)

My introduction to authentic Greek cooking came at my husband's work colleague's annual summer party two years ago, when his Greek-American wife served a homemade spread that included moussaka, spanakopita, grilled souvlaki, and a simple Greek salad with the most extraordinarily briny feta I had ever tasted — and I stood at that buffet table for a genuinely embarrassing amount of time eating portions of everything and asking her questions between bites.

What struck me most about her cooking was how familiar the underlying flavor principles felt despite being a completely different cuisine from the Pakistani and American cooking I grew up with — the emphasis on olive oil as a foundation, the generous use of fresh herbs, the brightness from lemon that cuts through rich meats, and the slow-cooked lamb preparations all had clear parallels in the Pakistani cooking traditions I grew up watching my mother in Pakistan practice.

My husband's reaction to that Greek party spread was to ask whether we could incorporate more Greek cooking into our regular dinner rotation, which was the beginning of a genuine Greek cooking exploration in our household that has since added moussaka, avgolemono soup, and grilled chicken souvlaki to our permanent weeknight and weekend dinner repertoire.

Saad discovered Greek food through the souvlaki — grilled chicken skewers with lemon-garlic-oregano marinade served with warm pita and tzatziki — and declared it one of his favorite dinners immediately, because grilled meat on a stick with dipping sauce is genuinely the ideal food format for a 7-year-old boy who approaches dinner with the enthusiasm of someone attending a county fair.

Zainab eats the plain pita bread, the mild tzatziki (she approved of it specifically because it is white and smooth with no visible green things), and the plain grilled chicken portions — which counts as a Greek dinner success in our household given her usual approach to unfamiliar cuisine categories.

My mother in Pakistan would recognize the soul of Greek cooking immediately because Mediterranean and South Asian culinary traditions share a common foundation — lamb as the preferred celebration meat, yogurt as a cooling dairy counterpoint to spiced dishes, legumes as everyday protein, and the philosophy that quality olive oil or ghee used generously is never a waste but an investment in flavor.

Greek cuisine also bridges beautifully with our Pakistani-American household preferences because many Greek flavor foundations — lemon, garlic, cumin, coriander, fresh mint, and slow-braised meats — overlap with the spice profile my husband grew up loving, making Greek food feel accessible and familiar rather than foreign and intimidating for a household that approaches new cuisines through flavor-bridge comparison.

This collection of 33 authentic Greek dinner recipes covers the full range of what Greek cuisine offers — baked classics like moussaka and pastitsio that anchor special-occasion dinners, grilled preparations like souvlaki and grilled fish that define Greek summer cooking, comforting soups like avgolemono that make extraordinary use of simple ingredients, and fresh salads and vegetable dishes that demonstrate why Mediterranean eating is celebrated globally for both its flavor and its nutritional profile.

The authentic approach in this collection matters specifically because Greek cooking is one of the cuisines most commonly diluted in American restaurant and cookbook versions — real moussaka has layers of depth from properly seasoned béchamel and slow-cooked spiced lamb that nothing-from-a-box can replicate, and real avgolemono has a silky egg-and-lemon richness that is genuinely different from any other soup in the world once you taste the authentic preparation.

Whether you are hosting a formal Greek-themed dinner party, cooking a weeknight Mediterranean meal your whole family will enjoy, exploring a new cuisine tradition for the first time, or simply looking to add some of the world's most celebrated and health-positive cooking into your regular rotation, these 33 authentic Greek dinner recipes will bring the genuine flavors of Greece to your table with confidence and impressive results.

Authentic Greek Dinner Recipes for Every Occasion

33. Classic Moussaka

The crown jewel of Greek cooking — layers of sliced eggplant, a deeply spiced lamb and tomato meat sauce, and a thick, golden béchamel topping baked until bubbling and beautifully golden. Rich, hearty, and completely magnificent. A wonderful addition to our best Mediterranean recipes.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds, salted and drained 30 minutes
• 1½ lbs ground lamb or beef
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• ½ cup red wine
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• Olive oil, salt and pepper, to taste
• Béchamel: 4 tablespoons butter + 4 tablespoons flour + 2 cups whole milk + 2 egg yolks + ½ cup parmesan + pinch of nutmeg — cook butter and flour 1 minute, whisk in milk until smooth and thick, remove from heat, whisk in yolks and parmesan

Instructions:

1. Brush the salted, rinsed eggplant slices with olive oil and roast at 400°F for 20 minutes until golden. Set aside.
2. Brown the ground meat with onion and garlic. Add wine and cook 2 minutes. Add crushed tomatoes, cinnamon, allspice, nutmeg, salt, and pepper. Simmer 20 minutes until thick.
3. Make the béchamel. In a greased baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour the béchamel evenly over the top.
4. Bake at 375°F for 45–50 minutes until the top is deeply golden. Rest 20 minutes before slicing — moussaka must rest or it collapses when cut.

32. Mediterranean Grilled Steak Kabobs (Greek Souvlaki)

Beautifully marinated steak cubes and colourful vegetables threaded onto skewers and grilled over high heat until charred and perfectly juicy — a Greek souvlaki-inspired version of steak kabobs with a bold Mediterranean marinade of olive oil, lemon, garlic, and oregano. A wonderful addition to our best grilling recipes.

Ingredients:

• 2 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
• 1 red bell pepper and 1 green bell pepper, cut into chunks
• 1 large red onion, cut into chunks
• 8 oz cremini mushrooms, whole
• Greek marinade: 4 tablespoons olive oil + juice of 1 lemon + 3 cloves garlic (minced) + 1 tablespoon dried oregano + 1 teaspoon dried thyme + salt and pepper — whisk together
• Tzatziki and warm pita, for serving

Instructions:

1. Combine all marinade ingredients. Add the steak cubes and toss to coat completely. Marinate for at least 2 hours — 4–8 hours gives the deepest flavour.
2. If using wooden skewers, soak in water 30 minutes. Thread alternating steak, peppers, onion, and mushroom onto the skewers.
3. Preheat grill to very high heat. Grill the kabobs for 3–4 minutes per side, turning 3–4 times, for medium (about 12 minutes total).
4. Rest 5 minutes before serving alongside tzatziki and warm pita bread.

31. Greek Lasagna (Pastitsio)

Greece's answer to lasagna — a deeply comforting casserole of thick tubular pasta layered with a spiced meat sauce fragrant with cinnamon and allspice, topped with a thick, golden béchamel. Pastitsio is the definitive Greek comfort food and completely extraordinary. A wonderful addition to our best Mediterranean recipes.

Ingredients:

• 1 lb penne or bucatini pasta, cooked al dente
• 1½ lbs ground beef or lamb
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• ½ cup red wine
• 1 teaspoon cinnamon + ½ teaspoon allspice + ½ teaspoon nutmeg
• ¼ cup parmesan, for mixing into pasta
• 2 eggs, beaten, for mixing into pasta
• Salt and pepper, to taste
• Béchamel: same as moussaka recipe above — make a double batch

Instructions:

1. Brown the meat with onion and garlic. Add wine and simmer 2 minutes. Add tomatoes and spices. Simmer 20 minutes until thick. Season well.
2. Mix the cooked pasta with beaten eggs and parmesan. Spread half the pasta in a greased 9x13 baking dish. Spread all the meat sauce over it. Top with remaining pasta.
3. Make the béchamel. Pour evenly over the pasta layer, smoothing the top. Dust with extra parmesan.
4. Bake at 375°F for 45 minutes until the top is deeply golden. Rest 20 minutes before cutting into squares and serving.

30. Stifado (Greek Beef Stew with Pearl Onions)

One of Greece's most beloved and distinctive stews — tender chunks of beef braised low and slow with whole pearl onions in a richly aromatic sauce of red wine, tomatoes, cinnamon, cloves, and bay leaves. The spices create a warmly exotic depth that makes Stifado completely unique. A wonderful addition to our best stew recipes.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch chunks
• 1 lb pearl onions, peeled (or frozen and thawed)
• 1 cup dry red wine
• 1 (14 oz) can crushed tomatoes
• 3 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 2 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• ½ teaspoon allspice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Season the beef and sear in batches in a Dutch oven in olive oil over high heat for 4–5 minutes per side until deeply browned. Remove and set aside.
2. Add the pearl onions and cook 5 minutes until lightly coloured. Add the garlic and cook 1 minute. Pour in the red wine and red wine vinegar and cook 2 minutes.
3. Add the crushed tomatoes, bay leaves, cinnamon stick, cloves, and allspice. Return the beef. Bring to a simmer. Cover and cook over very low heat for 2–2.5 hours until the beef is completely tender.
4. Remove the bay leaves and cinnamon stick. Season generously. Serve with crusty bread, pasta, or rice.

29. Spanakopita (Greek Spinach and Feta Pie)

One of the most iconic Greek recipes — layers of flaky, buttery phyllo pastry encasing a savoury filling of wilted spinach, crumbled feta, fresh herbs, and eggs. Crispy on the outside, fragrant and creamy inside. A magnificent appetizer or main course from our Mediterranean recipes.

Ingredients:

• 1 lb fresh spinach, roughly chopped (or 16 oz frozen, thawed and squeezed dry)
• 8 oz feta cheese, crumbled
• 1 large onion, finely diced
• 4 green onions, thinly sliced
• 3 eggs, beaten
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 12 sheets phyllo pastry, thawed
• ½ cup olive oil or melted butter, for brushing
• Salt and pepper, to taste

Instructions:

1. Sauté the onion in olive oil until softened. Add the spinach and cook until wilted and all moisture has evaporated. Cool completely. Combine with feta, green onions, eggs, dill, and parsley. Season with pepper.
2. Preheat oven to 375°F. Brush a 9x13 baking dish with oil. Layer 6 phyllo sheets in the dish, brushing each sheet with oil before adding the next — work quickly and keep the remaining phyllo covered with a damp towel.
3. Spread the spinach-feta filling evenly over the phyllo. Layer the remaining 6 sheets over the filling, brushing each with oil. Tuck in the edges. Score the top into diamonds with a sharp knife.
4. Bake for 40–45 minutes until deeply golden and crispy. Rest 15 minutes before cutting along the scored lines and serving.

28. Gemista (Greek Stuffed Vegetables)

A deeply traditional and comforting Greek summer dish — ripe tomatoes and bell peppers hollowed out and filled with a fragrant mixture of rice, fresh herbs, olive oil, and optional ground meat, then baked until the vegetables are soft and the rice is perfectly cooked and flavoured with the vegetables' own juices. A wonderful addition to our Mediterranean recipes.

Ingredients:

• 4 large ripe tomatoes and 4 large bell peppers (mixed colours)
• 1 cup long-grain white rice, uncooked
• 1 large onion, grated
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ½ cup olive oil, divided
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• Optional: ½ lb ground beef or lamb, browned

Instructions:

1. Cut the tops off the tomatoes and peppers and set aside to use as lids. Scoop out the tomato flesh and set aside. Scoop out the pepper seeds and discard.
2. Combine the rice, grated onion, mint, parsley, tomato paste, ¼ cup olive oil, the reserved tomato flesh (chopped), salt, and pepper — and the browned meat if using. Mix well.
3. Fill each vegetable about ¾ full — the rice will expand. Replace the tops as lids. Arrange snugly in a deep baking dish. Add ½ cup water to the bottom. Drizzle the remaining olive oil over everything.
4. Cover with foil and bake at 375°F for 1 hour. Remove foil and bake 20 more minutes until the tops are lightly golden and the rice is cooked through. Serve warm or at room temperature with bread.

27. Fasolada (Greek White Bean Soup)

The national soup of Greece — a hearty, nourishing, and completely satisfying soup of white beans slowly cooked with vegetables, tomato, and generous amounts of good olive oil into a deeply flavourful bowl that is simultaneously simple and extraordinary. The olive oil is not optional — it is the soul of this dish. A wonderful addition to our best soup recipes.

Ingredients:

• 1 lb dried white beans (navy or cannellini), soaked overnight and drained
• 1 large onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• ½ cup good extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley and extra olive oil, for serving

Instructions:

1. Place the drained soaked beans in a large pot and cover with fresh cold water. Bring to a boil and cook 10 minutes. Drain and rinse — this step removes bitterness.
2. Return the beans to the pot with fresh water to cover by 3 inches. Add the onion, carrots, celery, garlic, crushed tomatoes, tomato paste, and oregano. Bring to a boil.
3. Pour in the olive oil — all of it. Reduce to a steady simmer and cook uncovered for 1.5–2 hours until the beans are completely tender and the broth has thickened and turned a beautiful reddish-orange.
4. Season generously with salt and pepper. Serve hot with a drizzle of additional olive oil and fresh parsley with crusty bread alongside.

26. Beef Giouvetsi (Greek Beef Stew with Orzo)

A deeply comforting Greek casserole — fall-apart tender beef braised in a rich, aromatic tomato sauce with orzo pasta absorbing all the extraordinary flavours as it bakes. The orzo soaks up the sauce and becomes sumptuously creamy and completely extraordinary. A wonderful addition to our best Mediterranean recipes.

Ingredients:

• 2 lbs beef chuck, cut into large chunks
• 12 oz orzo pasta, uncooked
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• ½ cup red wine
• 1 cinnamon stick
• 3 whole cloves
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Parmesan and fresh parsley, for serving

Instructions:

1. Sear the beef chunks in olive oil over high heat for 4–5 minutes per side until deeply browned. Add onion and cook 4 minutes. Add garlic, cinnamon, cloves, and oregano and cook 1 minute.
2. Add the wine and cook 2 minutes. Add the crushed tomatoes and beef broth. Cover and braise at 325°F for 2 hours until the beef is fall-apart tender.
3. Remove the cinnamon stick and cloves. Stir in the uncooked orzo directly into the braising liquid. Return to the oven uncovered for 20–25 minutes, stirring halfway, until the orzo is cooked and has absorbed most of the sauce.
4. Season generously. The consistency should be thick and saucy — add a splash of hot water if needed. Serve topped with parmesan and fresh parsley.

25. Dolma (Stuffed Grape Leaves)

One of the most beloved dishes across the Eastern Mediterranean — tender grape leaves stuffed with a fragrant mixture of rice, fresh herbs, lemon, and sometimes ground meat, slowly cooked in olive oil and lemon juice until silky and deeply flavourful. A magnificent appetizer or main from our Mediterranean recipes.

Ingredients:

• 1 jar (about 60) preserved grape leaves, rinsed
• 1 cup long-grain rice, uncooked
• 1 large onion, grated
• ½ cup fresh dill, chopped
• ½ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ½ cup olive oil, divided
• Juice of 2 lemons, divided
• Optional: ½ lb ground lamb or beef
• Salt and pepper, to taste

Instructions:

1. Combine the rice, grated onion, dill, mint, parsley, ¼ cup olive oil, juice of 1 lemon, salt, and pepper — and the raw ground meat if using. Mix well.
2. Lay a grape leaf smooth-side down. Place 1 teaspoon of filling near the stem end. Fold the sides over the filling, then roll tightly from the bottom up like a small cigar. Repeat with remaining leaves.
3. Line the bottom of a heavy pot with a few grape leaves to prevent sticking. Pack the dolmas tightly in layers seam-side down. Add the remaining olive oil and lemon juice. Pour enough water to just cover. Place a heavy plate on top to keep them from unrolling.
4. Bring to a boil then reduce to a very low simmer. Cover and cook for 45–50 minutes until the rice is cooked and the leaves are completely tender. Serve warm or at room temperature with yogurt or tzatziki.

24. One-Pan Greek Lemon Chicken with Roasted Potatoes

A beautifully simple and completely satisfying one-pan dinner — chicken baked with lemon, garlic, olive oil, and oregano over a bed of potatoes that soak up all the cooking juices and caramelise to a golden perfection. Classic Greek flavours with minimal effort. A wonderful addition to our easy chicken recipes.

Ingredients:

• 6–8 bone-in, skin-on chicken pieces
• 2 lbs potatoes, peeled and cut into wedges
• 6 cloves garlic, smashed
• Juice and zest of 2 lemons
• ⅓ cup good olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F. Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Reserve ¼ of this marinade.
2. Toss the potato wedges in the marinade and spread in a large roasting pan. Season the chicken pieces and place skin-side up over the potatoes.
3. Pour the chicken broth into the pan around the potatoes. Drizzle the reserved marinade over the chicken.
4. Roast for 55–65 minutes until the chicken skin is golden and crispy and the potatoes are caramelised and tender. Baste the chicken once halfway. Garnish with fresh parsley and lemon wedges.

23. Soutzoukakia (Greek Meatballs in Tomato Sauce)

Magnificent cumin-scented Greek meatballs — oblong beef and pork meatballs flavoured with cumin, garlic, and red wine, seared until golden then slowly simmered in a richly spiced tomato sauce. Served over rice or with crusty bread for one of the most deeply satisfying Greek recipes. A wonderful addition to our Mediterranean recipes.

Ingredients:

• 1 lb ground beef (or half beef, half pork)
• 3 tablespoons dry red wine
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• ¼ cup breadcrumbs soaked in 2 tablespoons milk
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying
• Tomato sauce: 1 (28 oz) can crushed tomatoes + 1 teaspoon cumin + ½ teaspoon cinnamon + 1 tablespoon olive oil + salt and pepper — simmer together 10 minutes
• Cooked rice and fresh parsley, for serving

Instructions:

1. Combine the ground meat, wine, cumin, garlic, soaked breadcrumbs, salt, and pepper. Mix until smooth. Shape into oblong meatballs about 3 inches long — the elongated shape is traditional.
2. Heat olive oil in a wide skillet over medium-high heat. Sear the meatballs for 3–4 minutes per side until browned. Remove and set aside.
3. Make the tomato sauce in the same pan. Add the crushed tomatoes, cumin, cinnamon, and olive oil. Stir and season.
4. Return the meatballs to the sauce. Simmer gently for 25–30 minutes until the meatballs are cooked through and the sauce is rich and thick. Serve over rice with fresh parsley.

22. Briam with Greek Meatballs

Briam is the Greek version of ratatouille — a colourful medley of zucchini, eggplant, potatoes, tomatoes, and peppers slowly baked in olive oil until completely meltingly tender and fragrant with herbs. Served alongside flavourful Greek meatballs for a complete, hearty meal. A wonderful addition to our best Mediterranean recipes.

Ingredients:

• Briam: 2 zucchini + 1 eggplant + 3 potatoes + 3 tomatoes + 1 large onion + 1 red pepper — all sliced into ½-inch rounds
• ½ cup good olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano + 1 teaspoon fresh thyme
• Salt and pepper, to taste
• Meatballs: 1 lb ground beef + 1 teaspoon oregano + 2 cloves garlic (minced) + ¼ cup breadcrumbs + 1 egg + salt and pepper — mix, form into balls, and bake at 400°F for 20 minutes

Instructions:

1. Preheat oven to 400°F. Toss all the sliced vegetables with olive oil, garlic, oregano, thyme, salt, and pepper until well coated.
2. Arrange the vegetables in a large baking dish in overlapping, slightly random layers — the mixture does not need to be neat. Drizzle any remaining oil over the top.
3. Cover with foil and bake for 45 minutes. Remove the foil and bake 30 more minutes until the vegetables are completely soft, caramelised at the edges, and the oil has been absorbed.
4. Serve the briam warm or at room temperature alongside the baked meatballs with crusty bread.

21. Lamb Kleftiko (Slow-Cooked Greek Lamb)

One of the most dramatic and rewarding Greek recipes — lamb shoulder marinated in lemon, garlic, and herbs, wrapped tightly in parchment or foil, and baked low and slow for hours until the meat is completely fall-apart tender and infused with extraordinary aromatic flavour. A celebration dish that is completely unforgettable. A wonderful recipe from our best lamb recipes.

Ingredients:

• 3–4 lb bone-in lamb shoulder, cut into 4 large pieces
• 8 cloves garlic, sliced (some pressed into slits in the meat)
• Juice and zest of 2 lemons
• 4 tablespoons olive oil
• 2 tablespoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1.5 lbs baby potatoes, halved
• 1 red onion, cut into wedges
• Salt and pepper, to taste

Instructions:

1. Make deep slits in the lamb and press garlic slices inside. Combine lemon juice, lemon zest, olive oil, oregano, thyme, cumin, salt, and pepper. Rub all over the lamb. Marinate overnight if possible.
2. Preheat oven to 300°F. Place the lamb, potatoes, onion, and any remaining marinade on a large piece of parchment. Fold the parchment tightly to seal into a packet and place in a roasting pan.
3. Bake for 3.5–4 hours without opening the packet. The low, slow steam environment creates extraordinarily tender, juicy meat.
4. Open the packet carefully — steam is very hot. The lamb should fall away from the bone at the slightest touch. Increase oven to 425°F and roast uncovered for 20 minutes to brown and caramelise. Serve with the roasted potatoes and pan juices.

20. Psari Plaki (Greek Baked Fish with Onions and Tomatoes)

A beautifully simple, healthy, and completely delicious traditional Greek baked fish — whole fish fillets nestled in a bed of caramelised onions, ripe tomatoes, garlic, and olive oil, baked until the fish is flaky and the sauce is concentrated and deeply flavourful. A wonderful addition to our Mediterranean recipes.

Ingredients:

• 4 white fish fillets (cod, sea bass, or snapper — about 6 oz each)
• 2 large onions, thinly sliced
• 4 ripe tomatoes, roughly chopped (or 1 can diced tomatoes)
• 4 cloves garlic, thinly sliced
• ½ cup good olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F. Sauté the sliced onions in half the olive oil over medium heat for 10 minutes until softened and beginning to caramelise. Add the garlic and cook 2 minutes. Add the tomatoes, oregano, salt, and pepper and cook 5 minutes.
2. Spread half the tomato-onion mixture in the bottom of a baking dish. Place the fish fillets on top. Season the fish with salt, pepper, and lemon juice.
3. Spread the remaining tomato-onion mixture over and around the fish. Drizzle the remaining olive oil over everything.
4. Bake for 25–30 minutes until the fish is completely cooked through and flakes easily. Scatter fresh parsley over the top. Serve with crusty bread to soak up the extraordinary sauce.

19. Arni Psito (Greek Roast Lamb with Potatoes)

The great Greek Sunday roast and celebratory meal — a whole leg of lamb or lamb shoulder seasoned with garlic, lemon, and Greek oregano, roasted low and slow over a bed of potatoes that absorb all the rendered fat and lamb juices, becoming incredibly crispy and flavourful. A wonderful recipe from our best lamb recipes.

Ingredients:

• 1 leg of lamb (4–5 lbs) or lamb shoulder
• 8 cloves garlic, halved (for inserting into the meat)
• Juice of 2 lemons + zest of 1
• ⅓ cup good olive oil
• 2 tablespoons dried Greek oregano
• 1 teaspoon dried thyme
• 2 lbs potatoes, peeled and cut into large wedges
• 1 cup chicken or lamb broth
• Salt and coarse pepper, to taste

Instructions:

1. Make deep slits all over the lamb and press half a garlic clove into each slit. Combine lemon juice, lemon zest, olive oil, oregano, thyme, salt, and pepper. Rub the entire lamb with this mixture. Marinate overnight if possible.
2. Preheat oven to 450°F. Place the potato wedges in a large roasting pan with the broth. Nestle the remaining garlic among the potatoes. Place the lamb on top of the potatoes.
3. Roast at 450°F for 20 minutes to brown the lamb. Reduce to 325°F and roast for 2.5–3 hours for a bone-in leg, basting with the pan juices every 30 minutes.
4. Rest the lamb for 20 minutes before carving. Serve with the roasted potatoes and pan juices alongside a simple Greek salad.

18. Greek Lamb Stew with Orzo (Giouvetsi)

A hearty and magnificent Greek dish — tender lamb pieces braised in a rich, aromatic tomato sauce with warm spices, then finished with orzo pasta that absorbs all the extraordinary braising liquid as it bakes. The lamb version of giouvetsi is deeply flavourful and completely irresistible. A wonderful recipe from our best Mediterranean recipes.

Ingredients:

• 2 lbs bone-in lamb shoulder pieces or shanks
• 12 oz orzo pasta, uncooked
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup lamb or beef broth
• ½ cup red wine
• 1 cinnamon stick + 2 whole cloves
• ½ teaspoon allspice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Grated kefalotiri or parmesan, for serving

Instructions:

1. Season the lamb and sear in olive oil over high heat for 4 minutes per side until deeply browned. Add onion and cook 4 minutes. Add garlic, cinnamon, cloves, and allspice and cook 1 minute.
2. Add the wine and cook 2 minutes. Add the crushed tomatoes and broth. Bring to a simmer. Cover and braise at 325°F for 2 hours until the lamb is very tender.
3. Stir the uncooked orzo into the braising liquid. Return to the oven uncovered for 25 minutes, stirring once, until the orzo is cooked and has absorbed the sauce.
4. Remove the cinnamon and cloves. Season generously. Serve topped with grated cheese and extra black pepper.

17. Salted Codfish Fritters with Garlic Mashed Potatoes (Bakaliaros Skordalia)

Crispy salt cod fritters paired with creamy garlic mashed potatoes — a deeply traditional Greek dish eaten especially on Clean Monday and other fasting days. The cod is soaked to remove salt, battered, and fried to golden perfection, served alongside a punchy garlic potato purée (skordalia) that is as bold and flavourful as any dip. A wonderful addition to our Greek recipe collection.

Ingredients:

• 1½ lbs salted cod, soaked in cold water 24–48 hours (changing water every 8 hours), drained and cut into pieces
• Batter: 1 cup flour + 1 cup sparkling water or beer + ½ teaspoon baking powder + salt — whisk smooth
• Oil for deep frying
• Skordalia: 2 lbs potatoes (boiled and mashed) + 6 cloves garlic (minced) + ½ cup good olive oil + 3 tablespoons white wine vinegar + salt — beat together until smooth and creamy

Instructions:

1. Soak the salt cod for 24–48 hours, changing the water at least 3 times. Taste a piece — it should be pleasantly salty but not overwhelmingly so. Drain and pat completely dry.
2. Make the skordalia: beat together the mashed potatoes, raw garlic, olive oil, and white wine vinegar until smooth, creamy, and garlicky. Season with salt. The texture should be like a thick, creamy dip.
3. Make the batter: whisk flour, sparkling water, and baking powder until smooth. Dip the cod pieces into the batter allowing excess to drip.
4. Fry in hot oil at 350°F for 3–4 minutes per side until deeply golden. Drain on a wire rack. Serve immediately with the skordalia and lemon wedges.

16. Kokkinisto (Greek Beef Stew)

A classic Greek "red" stew — beef slowly simmered in a richly spiced tomato sauce with cinnamon, allspice, and bay leaves until completely fall-apart tender and the sauce is deep, glossy, and intensely flavourful. Perfect over pasta, mashed potatoes, or with crusty bread. A wonderful addition to our best beef stew recipes.

Ingredients:

• 2 lbs beef chuck or short ribs, cut into large chunks
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 cinnamon stick + 4 whole cloves + 2 bay leaves
• ½ teaspoon allspice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Pasta, rice, or bread, for serving

Instructions:

1. Season the beef and sear in olive oil over high heat for 4–5 minutes per side until deeply browned. Remove and set aside. Sauté the onion in the same pot for 5 minutes. Add the garlic and tomato paste and cook 2 minutes.
2. Pour in the red wine and scrape up all the browned bits. Cook 2 minutes. Add the crushed tomatoes, cinnamon, cloves, allspice, and bay leaves. Return the beef.
3. Bring to a boil then reduce to a very low simmer. Cover and cook for 2–2.5 hours until the beef is completely tender and the sauce is thick and deeply coloured.
4. Remove the cinnamon, cloves, and bay leaves. Season generously. Serve over pasta or with bread to soak up the extraordinary sauce.

15. Loukaniko with Kefalotyri

A wonderfully bold and satisfying Greek pairing — loukaniko, the traditional Greek sausage seasoned with orange peel, fennel seeds, and red wine, pan-fried until golden and crispy, served alongside slices of sharp, salty kefalotyri cheese. A perfect meze or main course that showcases Greece's extraordinary charcuterie tradition. A wonderful addition to our Greek recipe collection.

Ingredients:

• 1 lb loukaniko sausage, sliced into rounds or left whole
• 6 oz kefalotyri cheese, sliced (or substitute pecorino romano)
• 1 tablespoon olive oil
• Juice of ½ lemon
• 1 teaspoon dried oregano
• Crusty bread, olives, and pickled vegetables, for serving

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat. Add the loukaniko rounds or whole sausages. Cook for 3–4 minutes per side until deeply golden, caramelised, and cooked through.
2. Remove the sausage and rest 2 minutes. Add the kefalotyri slices to the hot pan and cook for 30–60 seconds per side until just golden on the outside and softened through. Watch carefully as it can melt quickly.
3. Arrange the sausage and cheese on a serving platter. Squeeze lemon juice over the cheese and sprinkle oregano.
4. Serve immediately with crusty bread, olives, and pickled vegetables as a complete meze spread.

14. Classic Avgolemono Soup (Greek Egg Lemon Chicken Soup)

One of the most comforting and uniquely Greek recipes in existence — a golden chicken soup thickened and enriched by whisking eggs and fresh lemon juice together and tempering them into the hot broth to create a silky, creamy, luminously tangy soup that is completely unlike any other. A wonderful addition to our Mediterranean recipes.

Ingredients:

• 6 cups good chicken broth
• 2 cups cooked chicken, shredded
• ½ cup long-grain white rice or orzo, uncooked
• 3 large eggs
• Juice of 2 lemons (about ¼ cup)
• Salt and white pepper, to taste
• Fresh dill or parsley, for serving

Instructions:

1. Bring the chicken broth to a boil in a large pot. Add the rice or orzo and cook until just tender — about 15 minutes for rice or 8 for orzo. Reduce heat to a very gentle simmer.
2. Add the shredded chicken and warm through.
3. Make the avgolemono: whisk the eggs vigorously in a bowl until frothy. Slowly whisk in the lemon juice. While whisking constantly, slowly ladle 2 cups of the hot broth into the egg-lemon mixture one spoonful at a time — this tempering process prevents the eggs from scrambling.
4. Pour the tempered egg-lemon mixture back into the pot while stirring constantly. Do not let the soup boil again after this point or it will curdle. Season with salt and white pepper. Serve immediately garnished with fresh dill.

13. Hortopita (Greek Wild Greens Pie)

A rustic, nutritious, and deeply flavourful Greek phyllo pie filled with wild greens — a combination of spinach, silverbeet, dandelion greens, and fresh herbs encased in flaky, crispy phyllo pastry. Hortopita varies from village to village and reflects the seasonal abundance of whatever greens are available. A wonderful addition to our Greek recipe collection.

Ingredients:

• 1 lb mixed wild greens or spinach and silverbeet, roughly chopped
• 1 large onion, finely diced
• 4 green onions, thinly sliced
• 4 oz feta cheese, crumbled
• 2 eggs, beaten
• ¼ cup fresh dill + ¼ cup fresh mint, chopped
• ½ teaspoon nutmeg
• 10 sheets phyllo pastry, thawed
• ½ cup olive oil, for brushing
• Salt and pepper, to taste

Instructions:

1. Wilt the greens in a large skillet with the onion until all moisture evaporates completely — this step is essential for a crispy, non-soggy pie. Cool completely. Squeeze out any remaining moisture.
2. Combine the cooled greens, green onions, feta, beaten eggs, dill, mint, nutmeg, salt, and pepper. Mix well.
3. Brush a round baking pan with oil. Layer 5 phyllo sheets, brushing each with oil. Spread the greens filling evenly. Layer the remaining 5 sheets on top, brushing each with oil. Fold in the edges. Score the top and brush with oil.
4. Bake at 375°F for 40–45 minutes until deeply golden. Rest 15 minutes before cutting and serving.

12. Fasolakia Giaxni (Greek Stewed Green Beans)

A quintessential Greek lathera dish — green beans slowly stewed in a generous amount of olive oil with tomatoes, garlic, and herbs until completely soft and deeply infused with the flavours of the sauce. This is Greek home cooking at its most honest and satisfying. A wonderful addition to our Mediterranean recipes.

Ingredients:

• 1.5 lbs fresh green beans, trimmed
• 1 (14 oz) can crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, thinly sliced
• ½ cup good olive oil
• 2 tablespoons tomato paste
• ½ cup water
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for serving

Instructions:

1. Sauté the onion in the olive oil over medium heat for 6 minutes until softened. Add the garlic and cook 2 minutes. Add the tomato paste and cook 1 minute.
2. Add the green beans, crushed tomatoes, water, and oregano. Stir to combine. Season generously with salt and pepper.
3. Bring to a simmer, then reduce to low heat. Cover and cook for 40–50 minutes, stirring occasionally, until the beans are very tender and have absorbed the sauce completely. The dish is traditionally cooked longer than you might expect — the beans should be completely soft.
4. Taste and season generously. The sauce should be thick and glossy. Serve warm or at room temperature with crusty bread and feta cheese alongside.

11. Shrimp Saganaki (Greek Shrimp with Feta)

A spectacular one-pan Greek dish — plump shrimp cooked in a boldly spiced tomato sauce with ouzo, garlic, and chilli flakes, finished with generous crumbles of feta that melt slightly into the sauce. Ready in 20 minutes and completely irresistible with crusty bread. A wonderful addition to our best shrimp recipes.

Ingredients:

• 1½ lbs large shrimp, peeled and deveined, tails on
• 4 oz feta cheese, crumbled
• 1 (14 oz) can crushed tomatoes
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons ouzo or dry white wine
• ½ teaspoon red chilli flakes
• 1 teaspoon dried oregano
• 3 tablespoons good olive oil
• Salt and pepper, to taste
• Fresh parsley and crusty bread, for serving

Instructions:

1. Heat olive oil in a large oven-safe skillet over medium heat. Sauté the onion for 5 minutes. Add the garlic and chilli flakes and cook 1 minute. Add the ouzo and cook 1 minute until the alcohol evaporates.
2. Add the crushed tomatoes and oregano. Simmer for 10 minutes until the sauce thickens slightly. Season with salt and pepper.
3. Add the shrimp to the sauce in a single layer. Scatter the crumbled feta generously over the top. Transfer to a 400°F oven and bake for 10–12 minutes until the shrimp are pink and cooked through and the feta has softened.
4. Scatter fresh parsley over the top. Serve immediately directly from the skillet with crusty bread to scoop up the extraordinary sauce.

10. Avgolemono Soup (Bowl of Delicious Version)

A second take on the beloved Greek egg-lemon soup — this version uses the same silky avgolemono technique but focuses on achieving maximum lemon brightness and creaminess for a soup that works beautifully in every season, not just winter. A classic chicken soup recipe elevated by Greek culinary genius. See also our best Mediterranean recipes.

Ingredients:

• 6 cups rich chicken broth (homemade if possible)
• 2 cups shredded cooked chicken
• ⅓ cup orzo or long-grain rice
• 3 large eggs, separated
• Juice of 2–3 lemons (to taste)
• Salt and white pepper, to taste
• Lemon slices and fresh dill, for serving

Instructions:

1. Bring the broth to a boil. Add the orzo or rice and cook until just tender. Add the shredded chicken and reduce heat to a low simmer.
2. In a large bowl, whisk the egg whites until frothy. Add the yolks and whisk until fully combined. Slowly whisk in the lemon juice.
3. Temper the egg-lemon mixture: while whisking constantly, slowly add 2–3 ladles of the hot broth to the egg bowl one tablespoon at a time. This gradual addition of heat prevents scrambling.
4. Pour the tempered mixture back into the pot while stirring. Heat gently — do not boil after adding the avgolemono. Season generously. Serve immediately with lemon slices and fresh dill.

9. Greek Dakos Salad

Crete's most celebrated salad — crispy barley rusks soaked in the juices of ripe grated tomatoes, then topped with crumbled feta, kalamata olives, capers, and a generous drizzle of the finest olive oil. Simple, extraordinary, and completely representative of what Greek cuisine does best. A wonderful addition to our best salad recipes.

Ingredients:

• 4 dakos barley rusks (or substitute whole wheat pita crisps)
• 4 large ripe tomatoes, halved and grated (discard the skins)
• 4 oz feta cheese, crumbled
• ½ cup kalamata olives
• 2 tablespoons capers (optional)
• ½ cup good extra-virgin olive oil
• 1 teaspoon dried Greek oregano
• Salt and pepper, to taste

Instructions:

1. Grate the ripe tomatoes on a box grater directly over a bowl, discarding the skins. Season the grated tomato with salt and let it rest 5 minutes — it will release its juices.
2. Place the barley rusks on a serving platter. Spoon the grated tomato and all its juices generously over each rusk. Let the rusks absorb the tomato for 5 minutes — they should soften slightly but still have some texture.
3. Crumble the feta generously over the tomato-soaked rusks. Scatter the olives and capers over the top.
4. Drizzle the finest olive oil you own over everything — this is where the quality of the oil really matters. Sprinkle dried oregano and black pepper. Serve immediately.

8. Greek Braised Cauliflower in Tomato Sauce

A wonderfully simple and deeply satisfying Greek lathera recipe — cauliflower florets braised in a generous amount of olive oil with crushed tomatoes, garlic, and herbs until completely tender and infused with the flavours of the sauce. Served as a main dish or side with crusty bread. A wonderful addition to our vegetarian dinner recipes.

Ingredients:

• 1 large head cauliflower, cut into large florets
• 1 (14 oz) can crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, thinly sliced
• ½ cup good olive oil
• ½ cup water
• 1 teaspoon dried oregano
• ½ teaspoon sweet paprika
• Salt and pepper, to taste
• Fresh parsley and feta, for serving

Instructions:

1. Heat the olive oil in a large wide pot over medium heat. Sauté the onion for 6 minutes until softened. Add the garlic and cook 2 minutes. Add the paprika and oregano and cook 1 minute.
2. Add the crushed tomatoes and water. Stir to combine. Season generously with salt and pepper.
3. Add the cauliflower florets and toss to coat in the tomato sauce. Bring to a simmer.
4. Cover and cook over medium-low heat for 30–35 minutes, stirring occasionally, until the cauliflower is completely tender and the sauce has thickened. Serve warm or at room temperature with fresh parsley, crumbled feta, and crusty bread.

7. Grilled Shrimp Souvlaki

A brilliant seafood take on the classic Greek souvlaki — plump shrimp marinated in lemon, olive oil, garlic, and oregano, threaded onto skewers and grilled over high heat for just a few minutes until smoky and perfectly cooked. Served with warm pita and tzatziki for a light, flavourful meal. A wonderful addition to our healthy shrimp recipes.

Ingredients:

• 1½ lbs large shrimp, peeled and deveined, tails on
• Marinade: 3 tablespoons olive oil + juice and zest of 1 lemon + 3 cloves garlic (minced) + 1 tablespoon dried oregano + ½ teaspoon smoked paprika + salt and pepper — whisk together
• Warm pita, tzatziki, sliced tomatoes, and red onion, for serving
• Lemon wedges and fresh parsley, for garnish

Instructions:

1. Combine all marinade ingredients. Toss the shrimp in the marinade and let sit for 20–30 minutes — do not marinate longer as the lemon will begin to cook the shrimp.
2. If using wooden skewers, soak in water for 30 minutes. Thread 4–5 shrimp onto each skewer.
3. Preheat grill to very high heat. Grill the shrimp skewers for 2–3 minutes per side until pink, opaque, and lightly charred. Shrimp cook very quickly — watch carefully to avoid overcooking.
4. Serve immediately on warm pita with tzatziki, sliced tomatoes, red onion, lemon wedges, and fresh parsley.

6. Salt and Pepper Fried Squid (Calamari)

The perfect fried calamari — tender squid rings lightly coated in seasoned flour and fried to a golden, shatteringly crispy perfection with nothing but salt and pepper to season them, letting the sweet, fresh flavour of the squid shine. Served with lemon and a simple aioli. A wonderful addition to our best appetizer ideas.

Ingredients:

• 1 lb fresh squid (calamari), cleaned and sliced into ½-inch rings, tentacles kept whole
• 1 cup all-purpose flour
• 1 teaspoon coarse sea salt
• 1 teaspoon coarse black pepper
• ½ teaspoon smoked paprika
• Oil for deep frying
• Lemon wedges, for serving
• Aioli or tzatziki, for dipping

Instructions:

1. Pat the squid rings and tentacles completely dry with paper towels — moisture causes spitting and prevents crisping.
2. Combine the flour, salt, black pepper, and smoked paprika in a shallow bowl. Toss the squid in the seasoned flour in batches, shaking off all excess — a light, even coating is the goal.
3. Heat oil to 375°F in a deep pan. Fry the squid in small batches for 2–3 minutes until golden and crispy. Do not crowd the pan or the oil temperature drops and the squid steams rather than fries. Drain on a wire rack.
4. Season immediately with an extra pinch of flaky salt while still hot. Serve at once with lemon wedges — fried calamari waits for no one.

5. Mediterranean Homemade Vegetable Soup

A deeply nourishing, flavourful, and completely wholesome Mediterranean vegetable soup — seasonal vegetables simmered in a rich broth with tomatoes, herbs, and a generous drizzle of olive oil into a soup that is simultaneously simple and deeply satisfying. A wonderful addition to our best soup recipes.

Ingredients:

• 2 large carrots, diced
• 3 stalks celery, diced
• 1 large onion, diced
• 3 medium potatoes, cubed
• 1 zucchini, diced
• 1 (14 oz) can crushed tomatoes
• 1 (15 oz) can white beans, drained
• 6 cups vegetable broth
• 3 cloves garlic, minced
• ¼ cup good olive oil
• 1 teaspoon dried oregano + 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley and extra olive oil, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 6 minutes. Add the garlic and cook 2 minutes.
2. Add the potatoes, crushed tomatoes, broth, oregano, and thyme. Bring to a boil. Reduce to a simmer and cook 20 minutes.
3. Add the zucchini and white beans. Cook 10 more minutes until all vegetables are completely tender.
4. Season very generously with salt and pepper. Serve with a drizzle of good olive oil, fresh parsley, and crusty bread alongside.

4. Greek Lamb Fricassee with Avgolemono Sauce

A magnificent and uniquely Greek braise — tender lamb slowly braised with romaine lettuce, spring onions, and dill until falling apart, then finished with an avgolemono sauce of eggs and lemon that creates a silky, tangy, creamy braising liquid. One of the most beautiful and distinctive Greek recipes. A wonderful recipe from our Mediterranean collection.

Ingredients:

• 2 lbs bone-in lamb shoulder pieces
• 1 large romaine lettuce, roughly chopped
• 8 spring onions, cut into 2-inch pieces
• ½ cup fresh dill, chopped
• 1 large onion, finely diced
• 3 tablespoons olive oil
• 2 cups chicken or lamb broth
• Salt and pepper, to taste
• Avgolemono: 3 eggs + juice of 2 lemons — whisk together, temper with hot broth before adding to the pot

Instructions:

1. Season the lamb and sear in olive oil for 4 minutes per side until browned. Add the diced onion and cook 4 minutes. Add the broth. Bring to a simmer, cover, and braise for 1.5 hours until the lamb is nearly tender.
2. Add the spring onions, romaine lettuce, and dill to the pot. Cook uncovered for 15 minutes until the greens are wilted and tender and the broth has reduced slightly.
3. Make the avgolemono: whisk the eggs until frothy then whisk in the lemon juice. Slowly ladle 2 cups of the hot broth into the egg mixture while whisking constantly to temper.
4. Pour the avgolemono back into the pot while stirring. Heat very gently — do not boil. The sauce will thicken to a silky, creamy consistency. Season generously and serve immediately with crusty bread.

3. Kefalonitiki Kreatopita (Kefalonian Meat Pie)

A proud tradition of the Ionian island of Kefalonia — a deeply savoury meat pie with a flaky, golden crust encasing a filling of spiced lamb or beef, rice, and herbs. Each family has their own version passed down through generations. This is traditional Greek island cooking at its most honest and deeply satisfying. A wonderful addition to our Greek recipe collection.

Ingredients:

• 2 lbs ground lamb or beef (or a mixture)
• ½ cup long-grain rice, uncooked
• 1 large onion, grated
• 3 cloves garlic, minced
• ½ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ½ cup dry white wine
• 1 teaspoon cinnamon + ½ teaspoon allspice
• Salt and pepper, to taste
• 2 sheets store-bought shortcrust or homemade olive oil pastry
• 1 egg, beaten, for egg wash

Instructions:

1. Brown the ground meat with the onion and garlic. Add the wine and cook 2 minutes. Add the cinnamon, allspice, salt, and pepper. Cool completely. Stir in the raw rice, mint, and parsley — the rice will cook inside the pie.
2. Preheat oven to 375°F. Line a deep pie dish with one pastry sheet. Fill with the meat and rice mixture.
3. Cover with the second pastry sheet, crimp the edges firmly to seal. Brush all over with beaten egg. Prick several holes in the top to allow steam to escape.
4. Bake for 55–65 minutes until the pastry is deeply golden. Rest 15 minutes before slicing — the rice inside will have absorbed the meat juices and cooked through perfectly.

2. Greek Fried Zucchini

The simplest and most addictive Greek meze — thin zucchini rounds lightly coated in seasoned flour and fried in olive oil until golden, crispy, and irresistible. Served with tzatziki and a squeeze of lemon as a classic Greek appetizer. Once you start eating these it is almost impossible to stop. A wonderful addition to our easy zucchini recipes.

Ingredients:

• 3 medium zucchini, thinly sliced into rounds (about ¼ inch)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Oil for shallow frying (olive oil is traditional)
• Lemon wedges and tzatziki, for serving
• Flaky sea salt, for finishing

Instructions:

1. Pat the zucchini slices completely dry with paper towels. Moisture is the enemy of crispy fried zucchini.
2. Combine flour, salt, pepper, and garlic powder in a shallow dish. Toss the zucchini slices in the seasoned flour in batches, shaking off all excess. A very light coating is the goal — too much flour becomes heavy.
3. Heat ¼ inch of olive oil in a large skillet over medium-high heat. Fry the zucchini in a single layer for 2–3 minutes per side until deeply golden and crispy. Work in batches — do not crowd the pan.
4. Drain on a wire rack and immediately season with flaky sea salt while still hot. Serve at once with lemon wedges and tzatziki.

1. Tsoureki (Greek Easter Bread)

One of the most beautiful and beloved Greek traditional breads — a sweet, richly aromatic braided bread made with mahlab (cherry kernel spice) and mastic resin, giving it a uniquely perfumed flavour and a soft, pull-apart texture that is completely extraordinary. Traditionally baked for Greek Easter but wonderful any time of year. A wonderful addition to our best bread recipes.

Ingredients:

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ½ cup warm milk (110°F)
• ½ cup sugar
• 3 large eggs (2 for the dough, 1 for egg wash)
• ½ cup butter, melted and cooled
• 1 teaspoon mahlab powder (found at Greek or Middle Eastern grocers)
• ½ teaspoon mastic resin, ground (optional but traditional)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Sesame seeds or sliced almonds, for topping

Instructions:

1. Dissolve the yeast in the warm milk with 1 teaspoon of the sugar. Rest 10 minutes until foamy. In a large bowl, combine flour, remaining sugar, mahlab, ground mastic, and salt. Add the yeast mixture, 2 beaten eggs, melted butter, and vanilla. Knead for 10–12 minutes until the dough is smooth, glossy, and elastic.
2. Place in an oiled bowl, cover, and rise in a warm place for 1.5–2 hours until doubled. Punch down and divide into 3 equal ropes. Braid tightly and place on a parchment-lined baking sheet. Tuck the ends under.
3. Cover and rise again for 1 hour until puffy. Preheat oven to 350°F. Beat the remaining egg and brush over the braid. Scatter sesame seeds or almonds over the top.
4. Bake for 25–30 minutes until deep golden brown. The bread should sound hollow when tapped on the bottom. Cool completely on a wire rack before slicing — the flavour and texture are best when fully cooled.

FAQs

What are the essential ingredients in Greek cooking?

Greek cuisine is built on a remarkably short list of high-quality core ingredients. Olive oil is the foundation of almost every dish and the quality matters enormously — use the best extra-virgin olive oil you can afford. Lemon is Greece's most important flavouring agent, used in marinades, sauces, dressings, and the unique avgolemono technique. Dried Greek oregano has a more pungent, aromatic quality than other varieties and is irreplaceable in souvlaki, baked fish, and salads. Feta cheese appears in pies, salads, dips, and as a table cheese — its saltiness and acidity add depth to virtually everything. Cinnamon and allspice appear in meat dishes in a way that surprises many non-Greeks — these warm spices give Greek meat sauces and stews their distinctive aromatic quality. Fresh herbs including dill, mint, and flat-leaf parsley are used with great generosity. And phyllo pastry is the canvas for a whole family of spectacular Greek pies and pastries.

What is the difference between moussaka and pastitsio?

Both moussaka and pastitsio are iconic Greek baked dishes that share a common structure — a spiced meat sauce topped with a thick, golden béchamel — but they are built on very different bases. Moussaka uses fried or roasted eggplant slices as its layered base, creating a dish that is rich, tender, and deeply savoury with a distinctive flavour from the eggplant. Pastitsio uses thick tubular pasta as its base, creating a dish that is denser, more filling, and starchy in the most comforting way possible. Both use the same style of cinnamon and allspice-seasoned meat sauce. Moussaka is generally considered more labour-intensive because of the eggplant preparation. Pastitsio is slightly easier but equally satisfying. Both must rest after baking before being cut — this resting time allows the béchamel to firm up and the layers to hold together when sliced.

What is the avgolemono technique and how do I avoid curdling?

Avgolemono is one of the most uniquely Greek culinary techniques — eggs and lemon juice are whisked together and then incorporated into a hot soup or braising liquid to create a silky, cream-like thickening without any actual cream. The result is a soup or sauce with a uniquely bright, lemony, velvety quality that no other technique can replicate. The crucial technique that prevents curdling is called tempering. Never add the raw egg-lemon mixture directly to boiling liquid — the sudden heat will scramble the eggs instantly. Instead, whisk the eggs and lemon together first, then slowly add ladles of the hot liquid to the egg bowl one tablespoon at a time while whisking constantly. This gradually brings the eggs up to temperature over 2–3 minutes without shocking them. Once tempered, the mixture can be poured back into the main pot. After adding the avgolemono, never let the dish boil again — keep it at a very gentle heat or the proteins in the eggs will tighten and the sauce will curdle.

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