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…)

Bulgur Salad with Nuts, Spices, and Tomato Paste Dressing

Friday August 20th, 2021Wednesday August 25th, 2021 aglaia Leave a comment

My recipe is inspired by the Syrian Jewish Bazargan, yet one more wonderful dish introduced to the world by the unsurpassed Claudia Roden in her 1968 classic Book of Middle Eastern Food, that she later updated.

I am surprised that we don’t find this irresistible bulgur ‘salad’ along with the ubiquitous hummus and the other Mediterranean-inspired prepared foods offered at the counters of the gourmet supermarkets.

Bazargan is traditionally eaten together with other meze; but it is filling and very satisfying, so we often eat it as main course during our summer lunches, accompanied by a simple tomato or cucumber salad.

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Assertively spiced with cumin and seasoned with tangy tamarind, bazargan makes a terrific appetizer especially if you serve it elegantly on lettuce leaves, or on toasted pita bread. Once you’ve tasted it, you will want to keep eating it until every last grain has disappeared…

Make sure you listen to the latest long, wonderful interview of the incredible Claudia Roden! She is such an inspiration for all of us!

Makes 6-8 servings, 10-12 as appetizer

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Kiki’s or ‘Lazy Woman’s Pie’ (Pita tis Tembelas)

Sunday August 1st, 2021Wednesday August 25th, 2021 aglaia 1 Comment

As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes.

Scroll down to see the variation with roasted vegetables, which makes the pie more substantial.

Read more about the pie and our adventures to get the recipe.

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Serves 4-6

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Old-fashioned, Homemade Drinks

Monday July 12th, 2021Monday July 12th, 2021 aglaia Leave a comment

Long before shrubs became fashionable again, they used to be ancient Greeks’ favorite refreshments, called oxymeli (vinegar-honey syrup).

Equally almond milk, before becoming the favorite commercial dairy substitute, homemade milk from almonds and almond syrup, as well as the magnificent almond liqueur –called Crema alla Mandorla— were favorite Sicilian, and southern Italian drinks.

**From my 1994, out of print book Mediterranean Pantry, with photos by the brilliant Martin Brigdale**

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