Displaying posts tagged with


Greek-American Gyros

A great recipe for traditional Greek Gyros adapted for the American kitchen. This version is made with lamb, but could be made with a combination of beef and lamb, or all beef. The typical mix for Kronos gyros meat sold in the US is 85% beef and 15% lamb. If you go to Greece, we’re […]

Greek Avgolemono Egg-Lemon Soup

Classic Greek chicken soup.

Horiatiki Salata: Greek Village Salad

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Eggplant Moussaka

A delicious main course, moussaka has layers of eggplant covered with meat sauce topped with a cheese flavored custard. They had great moussaka at the Greek festival in Tucson, Az every year.


Pronounced “year-o”, these sandwiches are sold in Greek restaurants, from food counters in shopping malls and on the streets of Manhattan. Hot meat is traditionally sliced to order from a large piece cooking on a vertical rotisserie. Pita is often oiled and warmed on a grill.

Dolmades Avgolemono

These stuffed grape leaves with meat can be served as an appetizer or main course. The classic Greek avgolemono sauce is silky smooth and adds just the right flavor to the dolmades

Greek Pastitsio

Pastitsio is often called Greek Lasagna. Layers of Penne Pasta and meat sauce, with a creamy custard topping. A bit rich, but worth it.

Loukoumades (Farmer’s market version)

This is the version of loukoumades which I developed for Herows and Seda from the Armenian place to use at the Vista farmer’s market. Based on a recipe from the Bonatsa Café, Patmos, Greece originally published in the Times (London) Online

Loukoumades – Greek Donuts

Tasty Greek Donuts with honey syrup, cinnamon and walnuts.