Notes about Recipes in this book

• Black-eyed peas stewed on wild greens

  • joel_8taluw on March 19, 2026

    Simple favorite, great for around the new year. Best when enjoyed the same day prepared.

  • jenburkholder on April 22, 2026

    Very tasty, simple. I used a mix of lambsquarters and chard for my greens. Unlike the other user, I thought it made great leftovers.

• Giant beans with celery

  • Ganga108 on February 24, 2022

    I use lima beans for Gigantes. The recipe takes some time to make – soak the beans overnight, simmer for 60 – 90 mins, then bake for 60 – 90 mins. I recommend it for a quiet Sunday morning (for lunch) or afternoon (for dinner). Slow, wonderful cooking. However, each step is easy, with hardly any oversight required. The success of this dish depends on each step – soak well, cook the beans until tender but not completely cooked, bake until creamy. Plus the best possible olive oil.

• Pork and cabbage stew

  • br22 on August 02, 2014

    This dish, classic, somewhat light, comfort food, is also somewhat unusual with the texture and visual appearance of the cabbage. The cabbage, which I didn't think I cared for having only experienced it as part of a boiled dinner, takes on a wonderful flavor from the braising liquid. Makes the house smell fantastic while it's cooking, too.

• Sweet mustard

  • Ganga108 on February 24, 2022

    This recipe is a mustardy Quince relish where the Quinces are cooked in port or Marsala. It is divine, and we use it when we are making large plates of mezze style food – spreads and dips, pickles, olives, crusty bread, fruits, dried fruits, nuts, charred vegetables, and so forth.

• False soufflé with meat (a Corfiote Jewish recipe)

  • jbny on June 18, 2020

    Boring - even with lots of spicing up.

• Spring onion greens in a salad

  • Ganga108 on February 24, 2022

    Good on the Greeks! They have a use for the green parts of Spring Onions. Whether you use what we in Australia call Salad Onions (larger bulbs) or what we call Spring Onions (Green Onions, Scallions, small bulbs), this salad will work.

• Giant beans baked with spinach and feta

  • Ganga108 on February 24, 2022

    I am a sucker for great Greek and Italian dishes, but abhor dishes that have lots of different processes with an associated mountain of pots and pans to wash. However, this 6-process dish is worth the effort. Allow enough time to cook the dish – you need soaking time for the beans plus cooking time of 3.5 hours. Perhaps it is a Sunday dish. The flavours are beautiful. Soft, creamy butter beans with intense spinach flavour, salty feta and crispy breadcrumbs. I have to be honest, it is not the most instagram-ready dish when cooked, but despair not! You will melt over the flavours, and ask for a second helping. Don’t avoid the kneading of the spinach, it brings an intensity of flavour.

• Trout pan-fried with butter and wine from Arta

  • Lindalib on October 06, 2012

    A bit of a nuisance removing the pin bones from the trout, but otherwise this was delicious.

• Sweet milk pie from Ioannina

  • ashallen on November 24, 2019

    This is a really fun pastry - lightly nubbly semolina-thickened custard on a thin phyllo dough crust. The individual pie slices are about as thick as a slice of thin-crust pizza. The vanilla and cinnamon flavors in the custard were really nice - other flavors would probably work well, too. The semolina made the custard bomb-proof - it got up to 207F and didn't curdle. It was also possible to freeze slices of the pie without messing up the custard. Leftovers kept well - phyllo dough softened a bit but overall the texture was still good. Be sure to spread the egg yolk mixture well on top of the custard and avoid letting it ooze into the crust rim around the outer edge (mounding up the semolina custard a bit helps) - any pools it forms have an eggy/plasticky vibe. Next time I'll clarify and brown the butter a bit before using for extra flavor.

• Bean soup in four versions

  • Ganga108 on February 24, 2022

    Delicious. It is no surprise that Bean Soup is a national dish of Greece.

• Leeks stewed with prunes and tomato

  • Ganga108 on February 24, 2022

    At the bottom of this recipe, if you look carefully, is a variation with leeks and prunes that is not listed/indexed here. But it is worth noting. I always associated Quinces with English food, for some reason, but in my quest for Quince recipes (thanks to buckets of them from a friend), I find the best recipes in Middle Eastern and Greek cuisines. This recipe simmers leeks with tomatoes and quinces for an excellent Wintery side dish. It can be cooked in the oven too, should you wish to warm the kitchen as the dish bakes.

• Red cabbage wilted with bulgur or cracked wheat and onions from Pontos

  • Stephenn31 on November 20, 2023

    Definitely add the red wine vinegar at the end to brighten it up. I should have added more.

• Pan-fried pork with leeks, hot pepper, and wine

  • ashallen on November 04, 2019

    This is a very nice dish. Although the recipe title says "pan-fried," it's actually a braise (after some initial pan-frying to brown the pork). The leeks and red onion become meltingly soft and sweet and it's luscious from the relatively large amount of olive oil. The orange zest (I used tangerine zest) and mint add really nice flavors. The recipe title mentions "hot pepper," but it's not very spicy (though it'd be easy to add more pepper if you like extra heat). Given the large amount of olive oil it uses, I trimmed the pork carefully to remove fat. Making a half-batch works fine. Leftovers keep well.

  • Stephenn31 on November 20, 2023

    Lots of olive oil, but it gives a luxurious, smooth finish as everything melts down into the leeks and oil. Delicious. I added a bit more of the red pepper flakes to get a bit more heat and it was still pretty mild after cooking down.

• Chickpea fritters from Rhodes

  • Ganga108 on January 20, 2025

    P360 in my book

• Grape leaves stuffed with eggplant from Kalymnos

  • Ganga108 on January 11, 2022

    These dolmades are utterly divine. I used too much water - it is important to BARELY cover the leaves. I am wondering about adding chopped olives next time (or my home made nasturtium capers).

• Lentils cooked with orzo and topped with caramelized onions from Rhodes

  • Ganga108 on February 24, 2022

    In this Greek dish orzo pasta is cooked with lentils or beans and then topped with deeply flavoured caramelised onions. What could be better? Yum.

  • Stephenn31 on January 11, 2024

    Warm and comforting. Don't skip out on the carmelized onions. I served with a big horiatiki salad to balance out the lentil/orzo, and give the plate some crunch and colour.

• Barley rusks with grated tomato

  • Emily Hope on November 18, 2010

    Reminds me of Greece :-) Tasty, esp. with dry-farmed tomatoes, but we need new rusks, the ones we have are too heavy. Served with oven-roasted eggplant tossed with vinaigrette and mint, topped with manouri. Really good.

• Stewed parsley

  • Ganga108 on February 24, 2022

    We are obsessed these days with beautiful food. It’s a fashion. It will pass one day. We eat with our eyes before we eat with our taste buds, because in the main we no longer suffer from hunger or know what it is like to go without food. This recipe isn’t beautiful, but it IS delicious. And it is a very versatile dish. Just right for those times when your parsley is overgrowing your back yard. You must try it - like me it may change the way that you think about parsley.

• Eggplant omelet

  • Ganga108 on August 20, 2025

    I have never thought of using eggplant in an omelette before, but this is lovely.

• Mashed dried fava beans with olive oil

  • Ganga108 on February 24, 2022

    This is an exquisite yet simple dish. Simple food, simple execution, incredible flavour.

• Dried favas stewed with onions and cumin

  • Ganga108 on January 10, 2022

    P411 in my book. This dish worked out very well. Overall a very nice dish. I used passata for the tomato base - my Italian shop sells an extremely good, very cost effective passata. The Fava beans take a lot less time to get to al dente, perhaps 15 mins, and this helps them to preserve their shape. I served it at room temperature.

  • Stephenn31 on March 06, 2023

    Turned out really well. I only did the first book for 15 min which was sufficient. Also added in the red wine. Turned out really well and I’d make again

• One-pot chicken with parsley and egg-lemon sauce

  • Stephenn31 on March 06, 2023

    Turned out well but not amazing. There’s a lot of parsley but the flavour cooks out and it leaves a greenish sauce

• Chickpeas baked with tagliatelle and spices from Rhodes

  • Stephenn31 on March 07, 2023

    This was ok but not as much flavour as I hoped. A good dinner but not a dish I’d seek to make again