Greek, Mediterranean Recipes
10 recipes found
Pastichio
Greek Fisherman’s Stew
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.
Grilled Watermelon and Feta Salad
I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat — if you serve it right after grilling the melon (it isn’t a must) — and char. Throw the watermelon slices, with the rind, onto the grill after or before you’ve grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.
Lentil and Herb Salad With Roasted Peppers and Feta
A delicious salad that works equally well warm or at room temperature.
Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets
Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment – a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don’t normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I’ve made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.
Collard Greens Stuffed With Quinoa and Turkey
It takes some time, but I love filling collard greens. Bigger than grape leaves (so you don’t have to make as many), the large flat leaves are great stuffers. I used a combination of quinoa and leftover turkey for this slightly sweet Middle Eastern filling spiced with cinnamon and allspice; rice would work just as well.
Greek Lentil Pie
I consider lentils a convenience food, so quickly do they cook. I used up the last of my ripe summer tomatoes in a simple lentil and tomato stew and used the leftover stew to fill an amazing Greek phyllo pie, an idea I came across when I was reading about all the things Greeks do with lentils in Diane Kochilas’s “The Greek Vegetarian.”
Greek Beet and Beet Greens Pie
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble. If you are gluten-free and can’t use phyllo, you can make this as a crustless gratin.
Potato and Olive Stew With Tomato Sauce
Farro or Bulgur With Black-Eyed Peas, Chard and Feta
Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.