Aegean: Recipes from the Mountains to the Sea by Marianna Leivaditaki

  • Fried anchovies with potatoes, chopped herbs and lemon mayonnaise (page 16)

    from Aegean: Recipes from the Mountains to the Sea Aegean by Marianna Leivaditaki

    • Categories: Salads; Sauces for fish; Fried doughs; Small plates - tapas, meze; Cretan
    • Ingredients: lemons; mayonnaise; Cyprus potatoes; parsley; mint; dill; olive oil; fresh anchovies; oranges
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Notes about Recipes in this book

  • Courgette and feta fritters

    • Indio32 on August 31, 2021

      Definitely tasty but not sure if all ingredients could be accounted for taste/texture wise. Saw little point in the oregano or the hard cheese (I used Parmigiano-Reggiano) As the author stated the mixture would be wet but manageable. Was a bit messy getting the mixture into balls then floured for frying . Happy enough to have made this recipe but probably wouldn't make it again.

  • Cretan summer salad with fresh cheese and traditional rusks

    • TrishaCP on September 05, 2021

      I’ve been making quite a few Greek salads this summer. You don’t really need a recipe to make one, but if you do, this one isn’t bad. (Though I greatly prefer the veg to be closer to diced, so that’s what I did here.) I didn’t bother with the purslane.

    • Rinshin on May 21, 2023

      Made exactly as the recipe except using arugula for purslane. I also like smaller pieces for this type of salad. The taste was quite basic. Perhaps I should have dressed it more but I did use all the dressing. For my husband’s portion of undressed salad, gave him his usual bottled Ranch. :( Photo added

  • Tomato and oregano fritters with whipped feta

    • emma_zsl3bw on March 23, 2026

      Freaking delicious. Deep frying is never fun but definitely worth it for these

  • Oven-baked aubergines with chickpeas, spicy tomatoes and sheep's cheese Béchamel

  • Thyme, oregano and fenugreek pork tenderloin with tsatziki, tomato and onion salad

    • TrishaCP on August 14, 2021

      This is a really delicious combination of three dishes (pork tenderloin, tzatziki, and a tomato and onion salad). I put the spice rub on the meat a few hours in advance, and grilled it. I used Georgian blue fenugreek, which tends to be stronger than other fenugreek, so I only used 1/2 tsp. I could taste the fenugreek, but the dominant flavor was the smoked paprika- the thyme and oregano were a bit lost to me, though the oregano comes back in the tomato salad. The tzatziki was a really good version that went perfectly with the pork. I served this with grilled zucchini.

  • Lamb kofte with parsley salad

    • Indio32 on August 30, 2021

      Had these for lunch served as suggested with the parsley salad. Had all the ingredients except for dill in the house. Easy to make and to be honest absolutely delicious! The only slight issue was getting the lambs heart minced small enough with only a knife. Bit fiddly and time consuming but recipe was much better for it though.

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Reviews about this book

  • Eat Your Books

    Beautiful photography fills this book of both the land, sea, people and food of this special region.

    Full review

  • Kavey Eats

    It’s been a pleasure to explore the food that has captured Marianna’s heart from childhood. She sets the scene, the context for each dish, in such an unaffected and engaging way...

    Full review
  • ISBN 10 1623718740
  • ISBN 13 9781623718749
  • Published Oct 06 2020
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition First
  • Countries United States
  • Publisher Interlink Publishing Group

Publishers Text

An authentic approach to Cretan food and culture with contemporary flavor combinations. This book is all about eating natural, fresh food and taking the time to enjoy it.

Marianna Leivaditaki was brought up in Chania on the Greek island of Crete. Her father is a fisherman and she spent most of her childhood evenings in her family's seafood restaurant, standing on a chair peeling sacks of potatoes and gutting and de-scaling the day's catch. By day she would carry her blue notebook, writing down the recipes she would like to prepare for her family and the kitchen wisdom of the Greek grannies she knew.

In Crete, the water gives fish and seafood that is cooked simply, the land bears fruit and vegetables that are served as main meals and the mountains offer game and herbs that are an irresistible delicacy. Aegean will feature sunny dishes that marry the sea and the land with the region's wild foods - but will also reflect the fact that Marianna lives and works in London, and embrace ingredients and influences that come from the wider Mediterranean. Like eating at Morito - where the emphasis is on making people feel welcome - the recipes will be approachable and homely, for sharing with friends and family.

Including Seared Squid with Rocket, Sheep's Cheese & Lemon, Cretan Pie with Greens, Courgette Fritters, and Red Wine Ice Cream with Raisins and Almonds, this is contemporary cooking that celebrates the simplicity and integrity of Cretan cooking.

Shot on location in Crete, this book is a feast for the senses.

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