#greek

9 viral recipes tagged #greek.

• 
  Greek · Soup · 55 min

  Avgolemono — sopa grega de limão, frango e arroz

  Stock thickened by eggs and lemon into a velvety, faintly tangy broth, with shreds of poached chicken and tender rice. The cure for grey weather, hangovers, and grief.

  greeksoupcomfort
• 
  Greek · Main course · 120 min

  Moussaka — Greek Eggplant & Lamb Bake

  The grand Greek bake: layers of roasted eggplant and potato, a cinnamon-scented lamb ragù, and a thick béchamel browned on top. A weekend project that rewards every minute.

  greekcomfortmake-ahead
• 
  Greek · Main · 152 min

  Souvlaki de porco — espetinhos grelhados gregos

  Greece's beloved street-corner skewer: cubes of pork marinated in olive oil, lemon, garlic and oregano, threaded onto sticks and grilled hard until charred and juicy. Souvlaki is summer on a stick — eaten off the skewer with lemon, or wrapped in warm pita with tzatziki, tomato, onion and a few fries for the full 'souvlaki me pita'. Simple, smoky and endlessly satisfying.

  greekporkgrill
• 
  Greek · Main · 225 min

  Gyros — sanduíche grego no pão pita

  Greece's favourite fast food: spiced pork (or chicken) marinated, stacked and roasted, then shaved into thin, crisp-edged slices and wrapped in a warm, oil-brushed pita with tzatziki, tomato, red onion and a tangle of fries. At home you skip the vertical spit and pan-roast the marinated meat instead — same garlicky, oregano-scented, smoky-savoury wrap that's eaten on every Greek street corner.

  greekporkwrap
• 
  Greek · Main / Savory pie · 95 min

  Spanakopita — torta grega de espinafre e feta

  Greece's classic savoury pie: a filling of spinach, briny feta, herbs and spring onion encased in layers of golden, shatteringly crisp phyllo brushed with olive oil. Spanakopita is a staple of the bakery, the family table and the festive spread alike — cut into squares or rolled into little triangles. The secret is squeezing the spinach bone-dry and brushing each phyllo layer so it bakes up flaky, not soggy.

  greekvegetarianbaking
• 
  Greek · Appetizer / Meze · 95 min

  Dolmades — folhas de uva recheadas gregas

  The dainty, savoury parcels of the Greek table: tender grape (vine) leaves rolled around a fragrant filling of rice, herbs, onion and pine nuts, simmered gently in olive oil and lemon until silky. Dolmades (dolmadakia) are a labour of love made by the trayful — served warm or, in the meatless 'yalantzi' style, cool with a squeeze of lemon as part of a meze spread. Bright, lemony and herby, they're addictive little bites.

  greekveganmeze
• 
  Greek · Main / Side · 130 min

  Gemista — legumes recheados assados gregos

  One of the great dishes of the Greek summer table: ripe tomatoes and peppers hollowed out and stuffed with a fragrant rice filling of onion, herbs (dill, mint, parsley) and the scooped-out tomato pulp, then baked slowly in plenty of olive oil with wedges of potato until soft, sweet and lightly caramelised. Gemista is a 'ladero' — cooked in olive oil — and most often vegan (nistisimo), eaten warm or at room temperature with feta and bread. It's humble, sunny, make-ahead food that tastes of a Greek garden.

  greekveganvegetarian
• 
  Greek · Main · 135 min

  Pastitsio — macarrão grego assado com béchamel

  Greece's grand baked pasta — sometimes called Greek lasagna: long tubes of pasta layered with a cinnamon- and clove-scented beef-and-tomato ragù, blanketed in a thick, creamy béchamel and baked until the top is golden and set into neat, sliceable squares. Pastitsio is a centrepiece of Sunday lunches, feasts and tavernas, beloved for its comforting layers and the warm, sweet-spiced aroma that sets it apart from Italian bakes. It takes a little time to build its three layers, but the reward is a generous, golden tray that slices like a dream and feeds a crowd.

  greekbeefpasta
• 
  Greek · Bread · 120 min

  Massa Filo Caseira

  Phyllo dough is the whisper-thin Greek pastry behind baklava, spanakopita, and countless village pites, made from nothing more than flour, water, olive oil, vinegar, and salt. A splash of vinegar and a full hour of resting relax the gluten so each ball rolls and stretches to near-transparency without snapping back. Homemade sheets are a touch sturdier and more flavorful than boxed phyllo, which makes them forgiving to handle and gorgeously crisp once baked.

  greekpastryfrom-scratch