Yogurt, Spinach, Parsley & Beet Salad (borani)

Wednesday March 9th, 2022Tuesday May 3rd, 2022 aglaia Leave a comment

In this recipe both cooked spinach and fresh parsley and cilantro are mixed together. It is my adaptation of an Armenian dish.

In Israel you will most often find the vivid pink ‘borani’, made with beets and beet greens instead of spinach (see variation).

beet-yogurt

As an alternative to the traditional pita bread, I prefer to spread it on toasted whole wheat or multi-grain bread, rubbed with a clove of garlic.

It can also be a side dish, accompanying poached or grilled fish or chicken.

Makes about 3 cups. (more…)

Spanakopita-like Bread with Greens, Scallions, Herbs, and Cheese

Tuesday February 8th, 2022Wednesday February 9th, 2022 aglaia Leave a comment

I usually have pieces of my basic bread or laganes dough in the fridge, so the other day I decided to use the wild greens Costas had collected from the garden to make this fast and irresistible greens and cheese tart, or pizza-like spanakopita. If you like, you can top the greens with a mixture of yogurt and egg just before transferring the skillet to the oven (see variation).

You can probably make this spanakopita-bread with store-bought, whole-wheat pizza dough, if you are not up to making you own bread dough from scratch.

For a 9-inch round bread, or 2 stuffed loaves (more…)

Cabbage Salad in Orange-vinegar Dressing

Wednesday November 17th, 2021Thursday October 26th, 2023 aglaia Leave a comment

Cabbage is associated with winter in Greece. “You can’t have tender, sweet cabbage before the winter cold,” a farmer in Kea told me one October morning. The trick to turn almost any cabbage into a good salad is to “knead” the finely shredded leaves with salt and lemon juice. Here, instead of lemon a combination of orange and white ‘balsamic’ vinegar is used. The cabbage and carrots wilt and shrink, becoming juicy and delicious. A dressing based on this ‘marinade’ is wonderful with all kinds of mixed greens salads (see variation).

I first tasted the cabbage and carrot salad at Ourania’s Tavern, on Samos island, and was fascinated. Ourania, the owner and cook, told us that the longer you leave the salad in the fridge, the better it gets; she was right, of course.

Adding fruity olive oil and maybe 1-2 teaspoons Dijon mustard her ‘marinade’ becomes my go-to vinaigrette for all kinds of seasonal, mixed salads.

4 to 6 servings

(more…)

Zucchini Fritters with Basil and Oregano

Thursday September 30th, 2021Sunday October 24th, 2021 aglaia Leave a comment

A much sought after appetizer served at all Greek taverns today. In the old days it was considered a poor man’s’ keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini. Similar appetizers are made in the winter with greens (horta). Spinach, chard or mixed wild greens can be used, and the fritters are called hortokeftedes.

Scroll down for Oven-roasted Patties, a VARIATION I developed for EATING WELL magazine

part of a piece about the healthy Cooking of Crete (March 2020).

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Makes 6 to 8 meze servings (more…)

Cucumber, Purslane, and Mint Salad with Spices on Yogurt

Wednesday August 25th, 2021Saturday June 11th, 2022 aglaia Leave a comment

“Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit,” writes Yewande Komolafe in the New York Times Food section, where this recipe is based.

I just omitted the dill and scallions –I didn’t have any in the fridge— and added some purslane, as we have so much succulent sprigs growing all around our garden. The combination of the lightly toasted spices is ingenious!

The salad can easily become a lovely summer lunch, served over warmed pita or with toasted slices of whole wheat bread.

Serves 4-6 (more…)