Main Course (9)
Side Dish (9)
Soups & Stews (4)
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
This meze of stuffed grape leaves is served with a cucumber–yogurt sauce.
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
Adding eel to this fish soup lends body and flavor to the broth.
This recipe is a common Cypriot side dish to grilled and roasted meats.
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
This is a recipe for dolamades, an eastern European specialty.
A tangy lemon sauce livens up the favas' slightly musky flavor.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
Older birds, whether roosters or hens, yield particularly flavorful broth.
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
This dish is a specialty of the Macedonian port city of Thessaloníki.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
The different flavors of the cheeses add depth to this simple preparation.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.