The main ingredients of Greek cooking are olive oil, honey, yoghurt, fresh fruits and vegetables, lamb and fish but the ways in which they are prepared seems to have an endless variety . Most of these dishes are also eaten in neighboring Middle Eastern countries, but renamed.

Think Greece and you will vision their sun and perfect blue sea, you will smell the olives and juicy fruit in many colors, herbs, spices, vegetables and fish. Think Greece and smell their cuisine.



Burgul Pilaf 

1 cup
burgul washed and drained
2 cups chicken broth
1 chopped onion
1 cubed tomato
1 cubed green pepper
1 tabp butter

Sautee the onion with the butter in a pot. Add tomato, pepper, salt and chicken broth. When the water stars bubbling, pour in the burgul, mix well.  Cook on low heat with half covered lid. Mix occasionally until the water evaporates.

Stuffed Green Peppers

800 gr' green peppers 

1/4 C olive oil

1 C water


1 C rice

5 onions

2 tomatoes

3/4 C olive oil

2 Tabs pine nuts

1 Teas each Sugar , Salt & white pepper

1/2 C water


Put rice in hot water until its cools. Drain rice and wash several times. Put 3/4 cup olive oil, chopped onions and salt in a pan and saute . Add  rice and saute for 10 more minutes. Add water, chopped tomatoes, pine nuts, pepper & sugar and cook for 15 minutes. Remove from heat. Cut off the tops of peppers to form lids and remove all seeds. Stuff the peppers , replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes.




Lamb with Yogurt


700 gr' lamb meat
minced red pepper
Salt & pepper
1/2 tab turmeric
2 tabs chopped parsley
250 gr' yogurt
20 gr' butter
1/4 teap cinnamon
1 teap chopped coriander
2 C meat broth


Wash meat under cold water and drain. Cut to pieces. Add salt, black pepper, red pepper to yogurt and mix for a minute. Add sauce to meat  and leave for 2 hours in room temperature .

Melt butter in a pan. Add meat, turmeric and yogurt sauce. Stir until boiled. Add slowly meat broth and cook for 40-50 minutes on low heat. Sprinkle cinnamon and coriander and add more oil before end of cooking.




Lavash Bread


1 pk yeast
2 C warm water
2 tabs sugar
5 1/2 C all purpose flour
2 teas salt

Lightly oil a bowl for the dough.Mix the yeast, water and sugar in a large mixing bowl. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.

Pat the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 to 40 minutes. When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it. Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30-minutes.

While the dough is rising, preheat the oven to 450F. Position a rack as close as possible to the oven bottom. Flour a 12x15-in baking sheet.
When the 8 mounds of dough have risen, roll them out, one piece at a time into rectangles about 12x15 inches and very thin . Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork.

Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished. During the baking, if any large bubbles start to puff up, puncture them immediately with a fork.



7 eggs
75 gr. yogurt
5 tsp. salt
300 gr. flour
300 gr. cottage or ricotta cheese
125 ml. milk
1 Tbsp. parsley, chopped
2 tsp. dill, chopped
100 gr. butter, melted
1 tsp. cayenne pepper

In a mixing bowl whip together 6 of the eggs, the yogurt and the salt, combining thoroughly. Add the flour gradually and then knead the dough.

Divide the dough into 10 equal portions, cover the bowl and let stand for 30 minutes. In a clean mixing bowl mix together the white cheese, parsley, dill and cayenne pepper. Roll out each of the 10 portions of dough on a lightly floured surface.

Grease a large cake tin and with one piece of the dough line the base and sides of the tin. The dough should be 10 cm. higher than the sides. In a small bowl stir one egg, the melted butter and the milk together and with this mixture brush the dough in the tin.

In a very large flat pot bring salted water to a gentle boil and in this cook each of the other pieces of dough for 1 minute. Drain well. One at a time place 5sheets of dough in the pan, brushing each with the egg mixtures. Over these lay the seasoned cheese mixture. Add the remaining pastries, brushing each one with the egg mixture and pour the remaining egg mixture over the top. Place in an oven that has been preheated to 180* C for 30 - 40 minutes. Cut in squares and serve hot.


Rice Pudding - Sutlac

6 cups of milk,
1 cup of sugar,
1/2 cup rice,
1 tablespoon of rice flour or corn starch,
3 - 4 teaspoons of vanilla extract,

Wash the rice.Bring 3 cups of water to boil and add rice to water, when rice is cooked, drain it. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly turn the heat down. Simmer for about 10 minutes. Make a paste of the rice flour with a little amount of water and stir into milk mixture and continue stirring.Simmer some more.Turn off heat and add vanilla extract. Pour pudding in individual bowls and let cool. Sprinkle with cinamon. Serve cold.


Eggplant  Salad

1 big eggplant
1/3 cup extra virgin olive oil
1 tomato slices, onion slices
2 tsp mashed garlic
1 juice of 1/2 lemon
2 1/2 tb vinegar
1 pinch salt

Grill eggplant whole without peeling it by holding over a flame and turning slowly, or prick skin, in several places and set in hot oven.When the skin begins to break and the inside pulp feels soft, slip off the skin and scoop the pulp into a saucepan. Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve with sliced tomatoes, onions & olives.


Walnut and Pomegranate Dip


1 1/2 c. walnuts, toasted
12 oz. roasted red peppers, drained
1/2 c. extra virgin olive oil
1 T. Pomegranate molasses
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried chili flakes

Combine above ingredients and puree to  a paste in a food processor . Adjust seasoning with salt and refrigerate .