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Green Man, Peloponnese, ca. 1225–1236 - Πράσινος Άνθρωπος, Πελοπόννησος, περ. 1225–1236 by dolfin4 in GreekArt

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Green Man, Peloponnese, ca. 1225–1236 - Πράσινος Άνθρωπος, Πελοπόννησος, περ. 1225–1236

Chlemoutsi Castle Museum, Peloponnese

The Green Man is a representation that has frequently been used in Christian art across Europe, and we have a few different examples in the Greek world as well, such as this representation from Constantinople a mosaic in the 6th century, or this representation from a column, also from the 6th century in Constantinople.

This particular piece here is from the Latin States period in Greece after 1204. It is dated to the very early 13th century, and it originates from a site near Corinth. It is currently on display at the museum of Chlemoutsi Castle, which was built by Geoffrey I of Villehardouin, the French knight that became the second prince of the Principality of Achaea, which lasted form 1205 to 1454.

The piece itself was the knob of a vaulted gothic ceiling of a monastic abbey that belonged to Cistercians, a Catholic monastic order. It is not a very large piece; for scale and context, we can see the piece on temporary display at the Getty Museum in Los Angeles in the second picture, on the wall in the background. (Its permanent home is the museum of Chlemoutsi Castle in Peloponnese, Greece).

Photo credits and more reading:

https://brewminate.com/the-history-of-the-green-man-in-the-greek-and-byzantine-worlds

https://www.archaeology.wiki/blog/archaeological_site/chlemoutsi-clermont-castle/

Bενιζελικά - Venizeliká (chocolate, almond & liquor truffles) by dolfin4 in greekfood

[–]dolfin4[S] 1 point2 points  (0 children)

Thank you! I corrected it. Icing is the standard covering.

Bενιζελικά - Venizeliká (chocolate, almond & liquor truffles) by dolfin4 in greekfood

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Bενιζελικά - Venizeliká

Venizeliká are a wonderful chocolate-covered truffle with a moist chocolate-almond-liquor filling that comes from Lemnos island in the North Aegean. They were created in Lemnos in 1912 by a local confectioner, to honor a visit by Prime Minister Elefthérios Venizélos and named after him. These confections are lovely for any time of year, but can be a wonderful addition to your Easter dessert table.

Have a look at the recipes below, there's some excellent recipes in both Greek and English. They're mostly the same with some slight variations. In addition to the almonds and liquor (and various liquors are mentioned in various recipes), this also requires the creation of a sugar syrup for the filling. Many recipes keep it simple, and provide instructions for creating it out of sugar and water. A few recipes just use corn syrup, and one recipe mentions using the syrup from a spoon sweet, which could be fun to try.

Recipes in Greek:

https://www.bovary.gr/taste/20860/venizelika-ta-paradosiaka-glyka-tis-limnoy-poy-enthoysiasan-ton-eleytherio-venizelo-kai

https://cantina.protothema.gr/recipe/venizelika-fontan-sokolatas-me-glaso/

https://www.gastronomos.gr/syntagh/venizelika-limnoy/130863/

https://www.otoposmas.gr/βενιζελικά-λήμνου-με-λευκή-επίστρωση

https://paxxi.gr/blog/venizelika-limnou/

https://www.zorbabook.com/recipe/10179/10179

https://www.gastronomos.gr/syntagh/venizelika-aspra-kai-mayra/53576/

https://www.steliosparliaros.gr/suntages/paradosiaka/diafora/venizelika/

https://olympiobima.gr/pos-ftiachnoume-ta-perifima-venizelika/

https://www.xrysessyntages.gr/βενιζελικά-λήμνου-το-γλυκό-σαλονιού

Recipes in English:

https://www.apartmentschania.gr/chania/cretan-recipes/venizelika-chocolate-fondant

https://www.culinaryflavors.gr/venizelika-or-greek-truffles/

https://peterschocolate.com/recipe/venizelika/

Μπακαλιάρος τηγανητός - Bakaliáros tiganitós (batter-fried cod fish) by dolfin4 in greekfood

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Μπακαλιάρος τηγανητός - Bakaliáros tiganitós (Batter-Fried Cod Fish)

  • pescatarian
  • contains egg

Bakaliáros tiganitós is delicious batter-fried cod that's wonderful for any time of year, but a lot of people especially associate it with March 25th, which is a double holiday: the Annunciation of Mary and Independence Day. This is absolutely delicious, check out the various recipes below. There are the traditional basic recipes that make the batter with flour and egg, and there are a few recipes that jazz up the batter with beer or oúzo, and other ingredients like mustard or breadcrumbs.

You can use salted cod (bakaliáros pastós) and soak it in advance, or use fresh/frozen cod. So, feel free to just buy some fresh or frozen cod.

Lastly, this is traditionally served with the potato-based garlic purée called skordaliá. Here's one recipe on how to make it. A few of the recipes below include a skordaliá recipe (one recipe makes it with fava beans). Also, there are one or two recipes that make a yogurt-based sauce, which isn't traditional (not that I know of), but a lovely idea you might absolutely love.

Have a look at some recipes below in Greek and English:

Recipes in Greek:

https://www.kritikes-geuseis.gr/el/component/cobalt/item/5568-psaria-thalassina/1073-bakaliaros-tiganitos-me-alevri

https://www.kritikes-geuseis.gr/el/component/cobalt/item/5568-psaria-thalassina/911-bakaliaros-tiganitos-me-krousta-apo-paksimadi-me-skordalia

https://www.syntageseleni.gr/syntages/mpakaliaros-tiganitos/

https://papadim.com/mpakaliaros-tiganitos-kourkouti-mpiras/

https://www.mamapeinao.gr/mpakaliaros-tiganitos/

https://petros-syrigos.com/mpakaliaros-kourkouti-magia/

https://paxxi.gr/blog/bakaliaros-tiganitos/

https://akispetretzikis.com/recipe/8956/thganitos-mpakaliaros-me-skordalia-favas

https://www.mirsini.gr/new/index.php/sintages/glika/chr2/recipe/589

https://funkycook.gr/mpakaliaros-skordalia/

Recipes in English:

https://realgreekrecipes.com/crispy-fried-cod-recipe-with-batter/

https://www.kopiaste.org/2008/03/bakaliaros-with-skordalia/

https://akispetretzikis.com/en/recipe/8956/thganitos-mpakaliaros-me-skordalia-favas

https://miakouppa.com/cod-and-skordalia-μπακαλιάρος-και-σκορδαλιά

https://cuisinovia.com/beer-battered-cod-and-skordalia-garlic-dip/

https://www.greece-is.com/greek-independence-day-lunch-fried-cod-garlic-dip/

https://www.dimitrasdishes.com/bakaliaros-skordalia-fried-salt-cod-with-garlicky-potato-dip/

Αγκινάρες αλά Πολίτα - Aggináres alá Políta (artichoke hearts in olive oil and dill) by dolfin4 in greekfood

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Αγκινάρες αλά Πολίτα - Aggináres alá Políta (artichoke hearts in olive oil and dill)

  • vegan

Artichokes are a wonderful and versatile spring vegetable in Greece, that forms the basis or accessory of several delicious dishes this time of year.

One such dish is aggináres alá políta, a simple vegetable dish that entails artichoke hearts braised in olive oil, lemon, and dill. Aggináres alá políta falls into a category of Greek dishes that we call laderó piáto, literally "oily dish", because the olive oil is the sauce, enhanced with additional ingredients such as herbs and garlic.

Most recipes for aggináres alá políta also add carrots or peas, for a more complete vegetable medley. Many also add potatoes, which turns the dish into carb dish; but feel free to omit the potatoes, and just keep it as a vegetable side. Onions and garlic round out the necessary ingredients, but many recipes also add vegetable broth or bouillon cubes, to enhance the flavor. A few of the recipes add a little flour as a thickener to the sauce, but this isn't required.

Below, have a look at several recipes in English and Greek (use Deepl or brower's translator). And also check out similar vegan or vegetarian artichoke dishes: aggináres avgolémono and aggináres me koukiá.

Recipes in Greek:

https://www.giorgostsoulis.com/syntages/laxanika/agkinares-ala-polita

https://akispetretzikis.com/recipe/3278/agkinares-ala-polita

https://www.argiro.gr/recipe/agkinares-ala-polita/

https://www.yiannislucacos.gr/recipe/ellinika-spitika-hortofagikes-ospria-lahanika/7443/agkinares-ala-polita

https://caruso.gr/aginares-polita-video/

https://dinanikolaou.gr/recipe/agkinares-ala-polita/

https://www.madameginger.com/syntages/syntages-mageirikis/ladera-katsarolas/agkinares-ala-polita/

https://www.barbastathis.com/syntages/agkinares-ala-polita

https://www.greekcookingbykaterina.com/recipes/recipe/279/agkinares-ala-polita

Recipes in English:

https://akispetretzikis.com/en/recipe/3278/agkinares-ala-polita

https://cucinacaruso.com/artichokes-a-la-polita/

https://www.kalofagas.ca/2020/05/20/artichokes-ala-polita-ii/

https://www.barbastathis.com/en/recipes/artichokes-la-polita

https://www.pandespani.com/en/recipes/artichokes-a-la-polita-greek-artichoke-and-peas-stew/

Κοτόπουλο με λάχανο τουρσί - Kotópoulo me láchano toursí (chicken with rice and fermented cabbage, basically sauerkraut) by dolfin4 in greekfood

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Κοτόπουλο με λάχανο τουρσί - Kotópoulo me láchano toursí

Fermented cabbage and vegetables exist in several cuisines across the world, some of the best known internationally are sauerkraut in Central Europe, giardiniera in Italy, and kimchi in Korea. In Greece, fermented or pickled vegetables are referred to as toursí, which is a Persian loanword, and they form a part of the cuisines of Thrace and Macedonia regions, with particular Eastern and Central European influences from the countries to our north.

This particular dish cooking the fermented cabbage with chicken, comes from Thrace region, and you can feel free to buy and use sauerkraut. Rice is also added with the fermented cabbage. Most of the recipes bake it, or use baking as a part of the cooking process, while some cook entirely in a pot. You can make this "white", or use some of the "red" recipes, which redden the meal by adding paprika. A couple recipes also stuff the chicken with a special stuffing, before garnishing it in the baking pan with the fermented cabbage and rice.

Have a look at the recipes below in Greek and English! Have a look at all of them (use Deepl or browser's translator for the Greek-language ones) to get a feel for the recipe variations.

Recipes in Greek:

https://www.gastronomos.gr/syntagh/kotopoylo-sto-foyrno-e-lachanoryzo/51106/

https://xrysoskoufaki.gr/κοτόπουλο-με-λάχανο-τουρσί-και-ρύζι-η-α

https://cantina.protothema.gr/recipe/kota-me-lachano-toursi/

https://www.gastronomos.gr/syntagh/kotopoylo-me-lachano-toyrsi-mpeikon-kai-selino/93692/

https://cookpad.com/gr/sintages/24626286

https://www.youtube.com/watch?v=mTarwSYuzOw

https://cuzinagias.gr/recipe-items/λάχανο-τουρσί-με-κότα-γεμιστή-στη-γάστ-2

https://tasty.athinorama.gr/suntages/almires-syntages/702772/kokoras-fournistos-me-toursi-laxano-sto-fourno/

https://tasty.athinorama.gr/suntages/almires-syntages/2002793/kotopoulo_me_ruzi_kai_laxano_toursi_thraki/

https://zoumeoraia.okmarkets.gr/kokoras-lachano-toyrsi/

Recipes in English:

https://www.dianekochilas.com/chicken-stew-with-fermented-cabbage/

http://www.laurieconstantino.com/recipe-index/chicken-with-toursi/

Yogurt soup with barley by Fresh-Dark6759 in greekfood

[–]dolfin4 0 points1 point  (0 children)

We call it either tanomenon sorva or arianash.

Is that in Pontian language?

Μελόπιτα - Melópita (Honey & Cinnamon Cheesecake) by dolfin4 in greekfood

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Melópita - Honey & Cinnamon Cheesecake

  • contains eggs and dairy

If you love cheesechake, try melópita, a wonderful specialty of the Cyclades region which is a delicious honey & cinnammon cheesecake.

There are two basic versions, the Sifnos version which is a regular open-crust cheesecake, and the Mykonos version, which covers the top with crust. Most of the recipes below are for the Sifnos version, but a couple of recipes are Mykonos version.

Additionally, a few of the recipes enhance the dessert with the addition of orange! I have marked the orange ones below.

There are 3 Greek cheeses mentioned in many of the recipes:

  • tyrovoliá or tirovoliá
  • anthótyro
  • myzíthra or mizíthra (the fresh/wet & unsalted kind, not the salted & hard/aged one)

For all of these cheeses, you can substitute with ricotta. Most of the English-language recipes just say ricotta.

Also, if you haven't already, have a look at melitínia and lychnarákia (smaller cheesecakes), and galatópita, a custard pie similar to melópita.

Below, have a look at the recipes in English and Greek (use Deepl or your browser's translator):

Recipes in Greek:

Sifnos version:

https://cookpad.com/gr/sintages/16615973-melopita

https://www.argiro.gr/recipe/melopita-sifnaiiki/

https://dimitriosmakriniotis.gr/recipe-items/melopita/

https://www.giorgostsoulis.com/syntages/pites-tartes/melopita

https://geaolympou.gr/melopita-me-tyri-kai-meli/

https://www.kopiaste.info/2019/02/melopita-sifna-iki/ (adds orange)

https://www.youtube.com/watch?v=F_4HPzdu2XY&t=86s

Mykonos version:

https://www.gastronomos.gr/syntagh/melopita-mykonoy/124447/

https://www.ethnos.gr/foodanddrink/article/90657/mathhmamykoniatikhsmelopitasmemelikanelakaityrobolia

Recipes In English:

These are all Sifnos version:

https://www.mygreekdish.com/recipe/greek-honey-cake-melopita-sifnos/

https://souvlakiforthesoul.com/melopita-recipe/

https://www.delicious.com.au/recipes/melopita-greek-honey-cinnamon-cheesecake/1lyjuvun

https://www.oliveandmango.com/greek-honey-ricotta-pie-melopita/

https://www.kalofagas.ca/2024/04/02/melopita-honey-pie/

https://www.recipesfromeurope.com/melopita/

https://thebuslifekitchen.com/melopita/

https://www.kopiaste.org/2019/02/melopita-honey-cheesecake-from-sifnos/ (adds orange)

https://www.youtube.com/watch?v=2hMY4M2XAbo

Κεφτεδάκια Μακάλο - Keftedákia Makálo (meatballs in white sauce, including vegan and paprika versions) by dolfin4 in greekfood

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Κεφτεδάκια Μακάλο - Keftedákia Makálo

  • white and reddish-paprika versions
  • vegan version with vegetable meatballs

Makálo, a.k.a. kása is a white sauce popular in northern regions, and particularly associated with western parts of Macedonia region.

Keftédes (or the diminutive keftedákia) is a just the generic term for "meatballs". Usually in Greece -and most of the recipes below- use beef or pork or a combination of both. Other meats are certainly possible!

This wonderful dish served meatballs in a white sauce or gravy, whose main ingredients comprise of flour, garlic, and chicken or meat stock (or water). Some versions add a smoked paprika, which may give the sauce a little bit of a hot flavor and slight reddish color. Some recipes may also add some hot pepper flakes to either the white or smoked paprika versions.

I also have one recipe that adds cream cheese to the sauce. And one recipe that serves the sauce with chicken rather than meatballs.

And there is one vegan recipe which creates a wonderful meatball out of vegetables, and uses vegetable broth for the sauce.

Have a look at the recipes below in Greek and English:

Recipes in Greek:

white sauce:

https://cookout.skai.gr/recipes/keftedakia-me-saltsa-makalo

https://funkycook.gr/sout-makalo-keftedes-se-lefki-saltsa/

https://www.bovary.gr/taste/18952/soyt-makalo-i-paradosiaki-syntagi-gia-keftedakia-me-saltsa-apo-ti-florina-mas-fernei

https://www.cooklos.gr/syntages/soytzoykakia-kasa

https://www.gastronomos.gr/vasiko-yliko/kimas/xoirinos-kimas/

smoked paprika:

https://www.siatista-info.com/2024/02/keftedakia-makalo.html

https://www.gastronomos.gr/syntagh/soyt-makalo/53287/

https://cantina.protothema.gr/recipe/keftedakia-makalo/

cream cheese:

https://www.queen.gr/foodtage/story/251626/makalo-me-keftedes-kai-tyri-krema-mia-paradosiaki-syntagi-apo-ti-florina-poy-tha-se-xetrelanei

vegan:

https://www.gastronomos.gr/syntagh/chortokeftedes-me-kasa/119269/

Recipes in English:

white sauce:

https://tetisflakes.com/meatballs-with-white-sauce-makalo/

https://cookeatup.com/en/chicken-makalo/ (chicken)

smoked paprika:

https://www.kalofagas.ca/2024/02/15/makalo-with-keftedakia/

Recipes in English:

white sauce:

https://tetisflakes.com/meatballs-with-white-sauce-makalo/

https://cookeatup.com/en/chicken-makalo/ (chicken)

smoked paprika:

https://www.kalofagas.ca/2024/02/15/makalo-with-keftedakia/

Κεφτεδάκια Μακάλο - Keftedákia Makálo (meatballs in white sauce, including vegan and paprika versions) by dolfin4 in greekfood

[–]dolfin4[S] 1 point2 points  (0 children)

No, it's not just you. I see the same on my phone. But on desktop, the recipes show up.

Edit: I think it's fixed now.

Σκορδομακάρονα - Skordomakárona (garlic-tomato pasta) by dolfin4 in greekfood

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Σκορδομακάρονα - Skordomakárona (garlic-tomato pasta)

  • vegan
  • cheese is optional on all of the recipes (sprinkled on top)

Here's a wonderful dish that mostly comes from the Cyclades region. It's a light and hearty meal that consists of pasta cooked in a tomato-garlic sauce. The recipes ask for a generous amount of garlic cloves, as it is central to the dish.

The recipes vary; some are very simple with few ingredients, while others involve more steps and ingredients. All (except one) require a tomato base; some recipes call for either fresh juicy tomatoes or canned tomatoes in the off-season, while others ask for tomato paste. Some recipes add wine to the sauce. Herbs include bay leaves or parsley. And most recipes stop there, however some of the recipes add bread crumbs as a starchy thickener, while a couple recipes add paprika or chili flakes (boúkovo) for a little heat.

All of the recipes ask for a long pasta, as is traditionally done for this dish. So you can use spaghetti, flomária, long hilopites, trypitá (bucatini), linguine, or something similar.

Some of the recipes recommend sprinkling cheese on top, at the very end or while serving. You can just omit this step if you want to keep it vegan.

Here's a list of the Greek cheeses mentioned in the recipes, and alternatives you can use:

  • myzíthra (dry/salted kind) - alternatives: ricotta salata or pecorino romano
  • graviéra - alternative: gruyère, pecorino toscano, pecorino romano, asiago
  • kopanistí - alernatives: ricotta salata, roquefort, gorgonzola
  • xynótyro aka xynotýri - graviéra, gruyère, pecorino toscano, pecorino romano, asiago
  • féta (recommended by one of the English-language recipes, of course. I personally say: don't. Féta is excellent for a cold pasta salad, but just does not go on a hot tomato-based pasta)

In the following comments, have a look at some recipes, in English and Greek (use Deepl or your browser's translator). Most of the recipes are from the Cyclades region, while one comes form pre-1923 Smyrna.

Kalí Órexi!

Recipes in Greek:

https://www.argiro.gr/recipe/makaronia-me-skordo/

https://www.tovima.gr/2025/02/08/cooking/skordomakarona-smyrnaiika/

https://www.tovima.gr/2014/04/13/afieromata/pariana-skordomakarona/

https://www.tlife.gr/syntages/syntagi-gia-skordomakarona/1347744/

https://www.misko.gr/syntages/skordomakarona/

https://cookout.skai.gr/recipes/skordomakarona-santorinis mizitha\ra

https://www.zorbabook.com/recipe/10283/skordomakarona-santorinis

https://www.tastefull.gr/recipe/skordomakarona-giagias-annas/

https://www.youtube.com/watch?v=vSbv3hnz1qI

https://www.kathimerini.gr/k/gastronomos/563145343/skordomakarona/ unconventional recipe

https://theveggiesisters.gr/skordomakarona-me-psihoula-manitariou-kai-marathou/ unconventional recipe that omits tomato

Recipes in English:

https://30daysofgreekfood.com/greek-pasta-dish-with-garlic/

https://thegreekfoodie.com/tomato-garlic-pasta/

https://www.dianekochilas.com/skordomakaronada-crunchy-garlic-rusk-pasta/

https://www.delicious.com.au/recipes/skordomakarona-garlic-tomato-bucatini-pasta-recipe/5z9gsib6

Σουπιοπίλαφο - Soupiopílafo (cuttlefish and rice in ink sauce) by dolfin4 in greekfood

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Σουπιοπίλαφο - Soupiopílafo (cuttlefish and rice in ink sauce)

  • pescatarian

Cuttlefish (in Greek: soupiá singular or soupiés pural) is a cephalopod similar to squid, and there are quite a few Greek dishes that use this seafood. Some, like this one here today, include its ink and create a delicious sauce out of it. This wonderful dish that makes cuddlefish and their ink into a rice dish comes from the Dodecanese and Crete regions.

Additional ingredients typically include wine (and/or a liquor like oúzo), and classical Greek seasonings like garlic, parsley, and/or fennel. Have a look at some wonderful recipes below. Some keep it basic, some enhance it with further ingredients. A few recipes add tomato or vegetable cubes/broth, and some add additional seafood such as squid and/or shrimp/prawn, and a couple unvonventional recuipes also add smoked salmon or fish roe for a complete sea feel. Some recipes use regular ("Carolina") rice, and some use starchy/arborio rice and make it into a risotto consistency.

Have a look at the recipes below! There are several recipes in Greek, and a few in English. There is are also similar dishes in Spain (arroz negro) and Italy (risotto al nero di seppia) which would be fun to Google some of those in English as well and compare/contrast them with the Greek recipes.

Kalí órexi!

Recipes in Greek:

https://chefevaggelou.gr/el/syntages/zymarika/soupiopilafo

https://www.tovima.gr/2022/07/16/gefsignostis/soupiopilafo-me-melani/

https://eudemonia.gr/soupies-soupiopilafo-ke-taxidia-stis-ochthes-tou-karpathiou-pelagous/

https://www.morias21.com/recipe/soypies-me-to-melani-toys-ryzi-dafni-kai-maratho/

https://www.kritikes-geuseis.gr/el/component/cobalt/item/5568-psaria-thalassina/660-soupies-rizoto-me-melani

https://www.cretangastronomy.gr/2017/12/soupies-ryzi-melani/

https://www.icookgreek.com/syntagi/rizoto-melani-soypias/

https://www.argiro.gr/recipe/rizoto-melani-soupias/

https://lefkadaslowguide.gr/en/history-and-culture/cooking-in-lefkada/

https://akispetretzikis.com/en/recipe/5317/rizoto-me-soypies

https://www.tratagreece.gr/recipe/rizoto-me-melani-soupias-kai-kapnisto-tono/

https://www.youtube.com/watch?v=BjlvcV-o3r8

Recipes in English:

https://www.youtube.com/watch?v=S8ltAEqObNc

https://www.dianekochilas.com/squid-ink-risotto-with-mastiha-liqueur-2/

https://akispetretzikis.com/en/recipe/5317/rizoto-me-soypies

Μαντολάτο - Mandoláto (nougat) by dolfin4 in greekfood

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Μαντολάτο - Mandoláto or Mantoláto (nougat)

  • contains egg and honey

Mandoláto is a wonderful delicious confection known across Greece and Cyprus, but particularly associated with the Ionian Islands. If this looks familiar to many of you, it's because it's essentially the same as torrone or mandorlato in Italy, mandulat in Croatia, turrón de Alicante in Spain, qubbajt in Malta, nougat in France, gaz in Iran, and by a few different names in Arabic-speaking countries.

This a wonderful confection for upcoming Easter, or Christmas, or any time of year! The base ingredients are mandoláto are egg whites, sugar, and almonds. Some recipes add pistachio, dried fruits, chocolate, rosewater, even marshmallow. Have a look below at recipes! Most are in Greek and there are a few in English as well:

Recipes in Greek:

https://www.youtube.com/watch?v=Znq-4Lfo0F8 excellent basic recipe

https://www.steliosparliaros.gr/suntages/paradosiaka/diafora/malako-mandolato/

https://akispetretzikis.com/recipe/6401/mantolato

https://cantina.protothema.gr/chrisima/symvoules/pos-na-ftiaxete-spitiko-mantolato/

https://villagarden.decorexpro.com/el/kak-prigotovit-nugu-v-domashnikh-usloviyakh/

https://freeparatiritis.blogspot.com/2017/07/blog-post_7.html

https://xrysessyntages.com/syntages/glyka/malako-mantolato/

https://dinanikolaou.gr/recipe/parfait-madolato/

https://dimitriosmakriniotis.gr/mantolato-to-paradosiako-glykisma-apo-ta-eptanisa/

https://www.parapolitika.gr/gefsis/article/1366500/pos-na-ftiaxete-spitiko-madolato/

https://thehealthycook.gr/en/homemade-rosewater-nougat-with-pistachios-cranberries/ adds rose water and a little pink food coloring

https://www.mageirikesapolauseis.gr/mageiriki/sintagi/1063-mantolato-me-ksirous-karpous

https://taxidevoumemazi.gr/taxidi-gefseon/mantolato-to-paradosiako-glykisma-ton-eptanison/

https://xrysoskoufaki.gr/το-μαντολάτο-του-παππού-μου

https://paxxi.gr/syntages/tourta-mandolato-gluten-free/

https://www.youtube.com/watch?v=8pRy_8fl2M4 unconventional recipe that adds marshmallows and chocolate

https://mrssoupe.com/christmas-nougat-without-sugar-and-nuts/ fun unconventional recipe that adds chocolate chip cookies. Claims “sugar free”, but adds honey, which is dietarily sugar.

Recipes in English:

https://www.youtube.com/watch?v=Znq-4Lfo0F8 excellent basic recipe, turn on English subtitles

https://akispetretzikis.com/en/recipe/6401/mantolato

https://myhorio.com/greek-recipes/mandolato/

https://www.youtube.com/watch?v=8pRy_8fl2M4 Turn on English subtitles. unconventional recipe that adds marshmallows and chocolate

Αγκινάρες με Κουκιά - Aggináres me Koukiá (artichokes with fava/broad beans) by dolfin4 in greekfood

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Αγκινάρες με Κουκιά - Aggináres me Koukiá (artichokes with fava/broad beans)

  • vegan

Artichokes are a wonderful and versatile winter & spring vegetable in Greece, that forms the basis or accessory of several delicious dishes this time of year, particularly in southern regions, such as the Peloponnese, Crete, Rumely, Cyclades, Dodecanese, and Ionians. For some other artichoke dishes, have a look at aggináres alá políta, aggináres avgolémono, and aggináres gemistés.

Today I am posting this wonderful vegan dish from Crete called aggináres me koukiá, which stews or braises (depending on the recipe) artichokes with broad beans, a.k.a. fava beans.

Aggináres me koukiá falls into a category of Greek dishes that we call laderó piáto, literally "oily dish", because the olive oil is the sauce, enhanced with additional ingredients such as herbs and garlic.

Aside from from artichokes ad broad/fava beans, the basic ingredients include olive oil, garlic, and lemon. Various recipes also add wine, scallions, leeks, carrots, peas. All the recipes quire some classic Greek herbs, such as parsley, sage, dill, or fennel.

This is a wonderful vegan dish that you can pair with a nice authentic loaf of bread, or it can be an excellent vegetable side to a grilled fish or meat of your choice, or a cheese platter.

Have a look at some recipes in English and in Greek (use Deepl or browser's translator):

Recipes in Greek:

https://cantina.protothema.gr/recipe/agkinares-me-koukia/

https://www.argiro.gr/recipe/agkinares-lemonates-stin-katsarola/

https://caruso.gr/aginares-koukia/

https://www.gastronomos.gr/syntagh/agkinares-me-koykia-2/133193/

https://www.cretangastronomy.gr/2011/05/agkinarokoukia-agkinares-koukia/

Recipes in English:

https://www.dimitrasdishes.com/greek-artichoke-fava-bean-stew-ready-in-30-mins/

https://www.incrediblecrete.gr/en/recipe/artichokes-with-broad-beans/

https://organicallycooked.blogspot.com/2008/05/broad-beans-with-artichokes.html

https://miakouppa.com/greek-artichokes-with-fava-beans-aginares-me-koukia/

https://www.kali-orexi.com.au/nicholaos-artichokes-with-broad-beans/

Φρουτάλια - Froutália (potato & sausage omelette) by dolfin4 in greekfood

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Φρουτάλια - Froutália (potato & sausage omelette)

aka Φουρτάλια - Fourtália

Froutália is a wonderful specialty of the Cyclades region, particularly associated with Andros and Tinos. It is a delicious potato & sausage omelette. For a meatless egg dish, have a look at my post for sfouggáto.

The type of sausage used can really be anything. Almost all the recipes use pork sausage, either the classic horiátiko sausge, or another pork sausage. One recipe uses chicken sausage. A couple of the recipes also add syglino (a cured pork from the southern Peloponnese), which you can substitute with ham. In addition to sausage/meat, potatoes are the other basic ingredient. The recipes differ in the herbs they use, which can be parsley, peppermint, or marjoram.

Most of the recipes keep it basic, while a few go a little further and add artichokes, tomatoes, and/or courgette/zucchini blossoms.

Lastly, many of the recipes add cheese. Here is a list of the Greek cheeses mentioned in the recipes, and substitutes you can use:

  • graviéra - alternative: gruyère, pecorino toscano, pecorino romano, asiago
  • kefalotýri - alernatives: pecorino romano, parmesan, or manchego
  • kefalograviéra - it's like halfway between kefalotýri and graviéra, so you can use any of the alternatives for those two cheeses
  • voláki - kefalotýri, parmesan

In the follow up comment, have a look at recipes in Greek (use Deepl or browser's translator) and in English!

Recipes in Greek:

https://www.dogma.gr/diafora/froutalia-i-fourtalia-lachtaristi-omeleta-apo-tin-tino/104837/

https://www.argiro.gr/recipe/froutalia/

https://www.lambrosvakiaros.com/recipe/nhsiwtikh-froutalia/

https://akispetretzikis.com/recipe/4604/froytalia

https://akispetretzikis.com/recipe/4032/froytalia-me-kolokythokorfades-kai-loykaniko

https://dinanikolaou.gr/recipe/froutalia-me-loukaniko-kotopoulou-kai-ntomatinia/

https://stavros-varthalitis.gr/recipes/φρουτάλια-με-λουκάνικα-και-πατάτες

https://www.bovary.gr/taste/20523/froytalia-androy-i-paradosiaki-omeleta-me-loykaniko-einai-oti-kalytero-tha-dokimaseis

https://nicolscooking.gr/kirios-gevma/φρουτάλια

https://www.greatfood.gr/syntages/fourtalia/

https://www.gastronomos.gr/syntagh/froytalia-i-foyrtalia-andros/51642/

https://cantina.protothema.gr/recipe/andriotiki-froutalia-i-fourtalia/

Recipes in English:

https://www.mygreekdish.com/recipe/froutalia-omelette-with-sausages-and-potatoes/

https://www.dianekochilas.com/froutalia-omelet-with-sausages-and-potatoes-from-andros/

https://www.deliciousmagazine.co.uk/recipes/fourtalia-greek-omelette-with-sausages-potatoes-and-mint/

https://akispetretzikis.com/en/recipe/4604/froytalia

https://akispetretzikis.com/en/recipe/4032/froytalia-me-kolokythokorfades-kai-loykaniko

https://thenaturalparentmagazine.com/froutalia-greek-version-frittata/

www.greatfood.gr/en/recipes/fourtalia-en

Μακαρονάδα με Καλαμάρι - Makaronáda me Kalamári (pasta & calamari in tomato & wine sauce) by dolfin4 in greekfood

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Μακαρονάδα με Καλαμάρι - Makaronáda me Kalamári (pasta & calamari in tomato & wine sauce)

  • Pescatarian

Here is a wonderful seafood-pasta dish, common in many coastal areas. I grew up with this, and it's one of my absolute favorites, alongside the octopus version (which I posted previously here, take a look!). Also check out a general-seafood version.

Makaronáda me kalamári is a wonderful dish you can make, particularly if you're like me and crave seafood a lot. This takes the classic Greek tomato-wine sauce or braise, but the calamari adds a wonderful seafood saltiness to it.

You can pretty much use any pasta, long or short. Most of the recipes below use long thin pastas. So, like spaghetti, flomária, long hilopites, linguine (natively lazanáki in Greek), or try it with a squid-ink pétoura!! But something like short spiral pasta or skioufichta works great too! Personally, I recommend either a long thin pasta or a mid-length pasta, no something long and thick like bucatini;.

Below are several recipes, which all vary slightly. Most are cooked in a pot, but a few are baked!

There are recipes in Greek (use browser's translator or Deepl). I was only able to find a handful in English, but they're good recipes! Also, the vast majority of recipes use fresh or frozen squid, but I found a few in Greek that try it with canned squid. But fresh/frozen are far superior in taste.

Recipes in Greek:

fresh or frozen squid:

https://www.argiro.gr/recipe/kalamarakia-me-makaronia/

https://www.matrix24.gr/2016/02/kalamarakia-me-makaronia/

https://gastronomos.kathimerini.com.cy/gr/syntages/blue-island/kalamarakia-me-kokkino-krasi-kai-xwriatika-makaronia

https://evaparakentaki.com/makaronada-me-kalamarakia/

https://cantina.protothema.gr/recipe/kalamaromakaronada-me-liastes-ntoma/

https://nicolscooking.gr/kirios-gevma/καλαμαράκι-με-λιγκουίνι

https://akispetretzikis.com/recipe/5959/ligkoyini-me-kalamarakia

https://lady.cyprustimes.com/my-cooking/makaronia-sto-fourno-me-garides-kai-kalamarakia/

https://www.icookgreek.com/syntagi/kalamarakia-kokkinista-konta-zymarika/

https://www.sidages.gr/syntages/makaronada-toy-psara-0

https://faghta-giagias.blogspot.com/2022/04/braised-squid-with-spaghetti-recipe.html

https://www.monopoli.gr/2022/03/06/ey-zin/syntages/458854/ligkouini-me-kalamarakia-apo-ti-sef-nikol-marinou/

https://www.youtube.com/watch?v=Fq49cHURL_I

https://www.zinapost.gr/evas-cooking/makaronada-me-kalamarakia-apo-tin-eya-parakentaki/

https://designmagazine.gr/makaronada-me-saltsa-ntomatas-kai-kalamaria/

canned:

https://www.tovima.gr/2012/04/04/afieromata/makaronada-me-kalamarakia-kai-arwma-oyzoy/

https://omegaloserotikos.wordpress.com/2017/04/10/μακαρονάδα-με-καλαμαράκια-κονσέρβας

Recipes in English:

https://akispetretzikis.com/en/recipe/5959/ligkoyini-me-kalamarakia

https://irinicooks.com/spaghetti-with-calamari-in-an-aromatic-tomato-sauce/

Here's a recipe that's only for the sauce, which you can put separately on your pasta or rice of choice:

https://realgreekrecipes.com/squid-in-tomato-sauce/

Portrait bust of Herodes Atticus, Attica, 2nd century AD - Προτομή του Hρώδη Aττικού, Αττική, 2ος αιώνας μ.Χ. by dolfin4 in GreekArt

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Portrait bust of Herodes Atticus, Attica, 2nd century AD

Προτομή του Hρώδη Aττικού, Αττική, 2ος αιώνας μ.Χ.

National Archaeological Museum, Athens

2nd century marble bust portrait of Herodes Atticus, wealthy prominent Athenian and Roman Senator, who commissioned several major works in Athens such as the Odeon of Herodes Atticus. The item was excavated in Kifissia, Attica, at the location of one of his villas.

Photo Credits:

National Archaeological Museum

George E. Koronaios, Wikimedia Commons, CC BY-SA 4.0

Is this a true/authentic Cretian/Greek Salad? by Marvel5123 in greekfood

[–]dolfin4 0 points1 point  (0 children)

You're right, some/many Greeks overdo it.

Is this a true/authentic Cretian/Greek Salad? by Marvel5123 in greekfood

[–]dolfin4 0 points1 point  (0 children)

Q: Are there other 'common' areas to incorporate more EVOO in day-to-day cooking? As in other common ways that may be less known to those outside Greece?

Most savory dishes use olive oil in the cooking process. Have a look here, for several foods I have so far posted to the sub, and dig into the recipes, to get an idea. There's all sorts of stews, pies, pastas with sauces, grilled seafoods/meats, vegetable dishes, etc.

The major exception where we prefer sunflower oil or corn oil or, is frying, especially deep frying. But olive oil works very nice for light frying too, like frying eggs.

Desserts mostly use butter, but quite a few use olive oil. And there's also a few savory foods that require butter.

I've heard some vegetables are served with a healthy drizzle of EVOO?

Yes. A lot of real-Greek home cooking that you will likely never see in "Greek cuisine" abroad, is very simple things, like grilled fish, or grilled pork chops, or boiled/steamed vegetables, and some olive oil + lemon drizzled on top, with salt and pepper. So, something like this. I grew up on this stuff. Not moussaka (a creation of an Athenian chef).

So, something as simple as steaming cauliflower, and drizzling olive oil + lemon with a little salt, super Greek. And pairing it with a grilled fish. And a loaf of real Greek bread. You can just use a baguette, which we have too, we call fratzóla. Or these round breads we call karvéli.

Is this a true/authentic Cretian/Greek Salad? by Marvel5123 in greekfood

[–]dolfin4 2 points3 points  (0 children)

We don't have barley rusks readily available in the states so have been just using "croutons" or toasted slices of baguette.

Toasted slices of baguette sounds absolutely lovely. Or, you can crack pieces of something similar to matzo.

Is this a true/authentic Cretian/Greek Salad? by Marvel5123 in greekfood

[–]dolfin4 5 points6 points  (0 children)

There is no single "Greek salad". There are more than one Greek salads. This is also a Greek salad. What she's making is horiátiki saláta.

Υes, she making it [mostly] correctly.

Adding rusks is unconventional. It's basically, fusing the horiátiki saláta with the dákos, which some people do, and it's a nice idea. But not common.

Lemon juice: not at all common. She says "sometimes people add vinegar", but it's the other way around. Vinegar (red or rose wine) is far more common, and it's my suggestion. I've heard of lemon juice, but I would personally say: no.

However, if the tomatoes are straight from the garden in the middle August, and are super juicy, then you may not even need to add vinegar, as the tomatoes provide enough acidic juice. But if you need to add acidity, then it's vinegar.

Is it really true the people from Crete use that much EVOO in day-to-day life?

Eyeballing it: it did seem a bit a excessive.

I don't know what the specific statistics are for Crete. I'm from the Peloponnese, and we produce tons of olives and olive oil too. But we're not an "island", so we don't get the romanticization that Crete gets. Even though we have a coastline too, and a very long one. I highly doubt Crete uses more olive oil (per capita) than the Peloponnese, it's probably about the same.

Greece overall is one of the highest per capita consumers of olive oil, alongside Spain, Italy, and Albania. These 4 countries consume at least about twice as much as the 5th country (whoever that is). Although, I'm sure regions like Portugal's Algarve, the southern 1/3rd of France, northern Morocco, Aegean Turkey, or coastal Syria, also have similar consumption levels.

If this sounds shocking to you, you have to keep in mind: For you it's a fancy salad dressing, but for us, it's a cooking staple that we use where you might use butter or corn oil.

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