• coyote on July 23, 2013

  Good contemporary Greek recipes, plus all the favorite standards.

Notes about Recipes in this book

• Judy's Greek meatballs (Keftedes tis Judy)

  • TrishaCP on July 18, 2018

    This was a good solid meatball recipe. I really liked the addition of mint to these.

  • BlackBerryLove on January 05, 2018

    This is one of our favorite recipes...always make it with the rice pilaf and kokkari red sauce

• Kokkari tomato sauce

  • TrishaCP on July 19, 2018

    This was a nice accompaniment to the meatballs, and was quick to make.

• Lamb & eggplant casserole with custard topping (Moussaka)

  • Rinshin on June 09, 2022

    Excellent moussaka. Halved the recipe and followed ingredients except beef for lamb, added about 1/2 C red wine and a bit more tomato paste. For half the recipe, used 1 egg and 1 egg yolk in the topping mixture. Since there were more potato and eggplant slices than single flat layer, I layered the slices overlapping like roof shingles and all the slices fit perfectly in a single layer. The timing and temperature were perfect and no use of aluminum foil for me. Bottom layering of pre-baked potato slices absorbed the savory flavor from meat layer above, followed by eggplant slices. The top layer was very light, fluffy and very flavorful from some yogurt tang. The combination of cinnamon, nutmeg, and allspice in the meat mixture was perfectly balanced. This is the best moussaka I’ve tasted to date. Photo added.

  • babyfork on April 17, 2020

    I halved this recipe and made it for our Easter dinner. I layered the eggplant, lamb filling, and potatoes in the dish the night before and made the bechamel. The next day I used the bechamel to make the custard topping. The recipe is unclear on what temp the oven should be when you bake the moussaka, so I looked online at other recipes and used the info on a Fine Cooking recipe (https://www.finecooking.com/recipe/moussaka). Since it was refrigerated I took it out of the fridge for a couple of hours before I baked it at 350 degrees. It took it out after 1 hour. I think I could have gone slightly longer to have the custard set a bit more, but it was fine.

  • bob.mack on December 26, 2020

    I thought this was good. I thought the amount of allspice, nutmeg, and cinnamon was going to be too much but it was perfect. The previous poster indicated that the temp wasn't listed in their book. In the kindle version it says 425 degrees (F), but they may have updated the kindle version. I loosely put a sheet of foil over the moussaka for about the last 5 or 10 minutes since the custard was starting to get dark.

• Beef short ribs, taverna style (Mosharaki youvetsi)

  • Rooks on December 02, 2017

    Very simple recipe to put together. Made this with bison short ribs, did not have the amount of garlic in the form called for—the recipe calls for four *heads* of garlic, not 4 cloves, lest you make my mistake when shopping, so I supplemented pre-minced garlic in the marinade—and added a bit of sumac on a whim. Also, cooked the short ribs in a pressure cooker (30 min, altitude) rather than in the oven as recommended. Still turned out very well, and the family seemed to definitely enjoy it. Definitely will attempt again.

• Oven-baked giant beans with tomato, dill & feta (Gigandes plaki)

  • jenburkholder on September 02, 2020

    These were delicious. We used ordinary navy beans, as no Giganten were to be found, and it seemed to work fine. I’d imagine you could use almost any bean that struck your fancy. The toasted feta on top, in particular, was lovely.