Served with tomatoes, onions, sauce, pita bread, and a choice of rice or fries.

Lamb Souvlaki

Pastisio

Feta Cheese

Spanakopita

Baklavas

Pork Souvlaki

Ground Lamb Kebab - Yiaourtlou

Mousaka

Chicken Souvlaki Sandwich

Chicken Souvlaki

Rice

Lamb Shank

Keftedakia

Calamari

Shrimp Saganaki

Makaronia

Ekmek

Green Beans

Lamb Chops

Gyros

Dolmathakia

Saganaki

Portokalopita

Chicken Gyros

In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the lamb cubes and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.

Marinate the Lamb

Preheat your grill to medium-high heat. Thread the marinated lamb cubes onto skewers, leaving a little space between each piece for even cooking.

Prepare the Skewers

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

Grill the Souvlaki

While the lamb is grilling, warm the pita bread on the grill for 1-2 minutes. Once cooked, remove the skewers from the grill.

Prepare the Serving

Serve the grilled lamb souvlaki on a plate with warm pita bread, diced tomatoes, sliced red onion, and a generous dollop of tzatziki sauce. Optionally, serve with rice or fries.

Assemble the Dish

Lamb shoulder, cubed

Olive oil

Lemon juice

Garlic, minced

Dried oregano

Salt

Black pepper

Pita bread

Tomatoes, diced

Red onion, sliced

Tzatziki sauce

Rice or fries (optional)

Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft. Add the ground beef, breaking it up, and cook until browned. Stir in the tomato sauce, cinnamon, nutmeg, salt, and black pepper. Simmer for 15 minutes.

Make the Meat Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, ensuring no lumps form. Continue to stir until the sauce thickens. Season with salt, nutmeg, and mix in the grated cheese until melted.

Prepare the Bechamel Sauce

In a baking dish, layer half of the pasta, followed by the meat sauce, then the remaining pasta. Pour the bechamel sauce on top, spreading it evenly.

Assemble the Pastisio

Preheat the oven to 180°C (350°F) and bake for 30-40 minutes or until the top is golden and bubbly.

Bake

Let it cool for a few minutes before slicing. Serve warm and enjoy!

Serve

Pasta (cannelloni or macaroni)

Ground beef

Onion (finely chopped)

Garlic (minced)

Tomato sauce

Cinnamon

Nutmeg

In a large pot, heat the goat's milk over medium heat until it reaches 38°C (100°F). Stir gently to avoid scorching.

Step 1: Prepare the Milk

Remove the pot from heat and stir in the rennet. Cover and let it sit undisturbed for about 30 minutes until the curd forms.

Step 2: Add Rennet

Once the curd has set, cut it into small cubes (about 1 inch). Let it rest for 5 minutes.

Step 3: Cut the Curd

Gently heat the curds over low heat, stirring slowly for about 20 minutes, until they firm up.

Step 4: Cook the Curd

Transfer the curds to a cheesecloth-lined colander and let them drain for about 1 hour.

Step 5: Drain the Curd

In a separate bowl, combine sea salt with 2 cups of water. Stir until dissolved.

Step 6: Make the Brine

Once drained, crumble the curds into a bowl and mix with cream, white wine vinegar, dried oregano, and black peppercorns.

Step 7: Form the Cheese

Pack the mixture into a container and pour the brine over it. Seal and refrigerate for at least 1 week to allow flavors to develop.

Step 8: Pack and Age

Before serving, drizzle with olive oil for added richness.

Step 9: Finish with Olive Oil

Goat's milk

Rennet

Sea salt

Cream

White wine vinegar

Black peppercorns

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and translucent, about 5 minutes. Add the fresh spinach and cook until wilted, then remove from heat and let cool slightly.

Prepare the Filling

In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten egg, chopped dill, salt, and pepper. Mix well to combine all ingredients.

Mix the Filling

Preheat the oven to 180°C (350°F). Lay out 3 sheets of phyllo dough on a clean surface, brushing each sheet with olive oil. Place a portion of the filling at one end, fold the sides over, and roll tightly into a log. Place the rolled spanakopita on a baking sheet lined with parchment paper. Repeat with the remaining filling and phyllo.

Assemble the Spanakopita

Brush the tops of the spanakopita with olive oil and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Spanakopita warm or at room temperature.

fresh spinach

feta cheese

onion

garlic cloves

olive oil

phyllo dough

dill

salt

pepper

In a bowl, combine the finely chopped walnuts or pistachios with the granulated sugar and ground cinnamon. Mix well and set aside.

Prepare the nut mixture

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter. Place one sheet of filo pastry in the dish and brush it lightly with melted butter. Repeat this process, layering 8-10 sheets, brushing each with butter.

Layer the filo pastry

Spread a layer of the nut mixture evenly over the top of the layered filo pastry. Continue layering with more filo sheets (about 4-5 sheets), brushing each with butter, then adding another layer of the nut mixture. Repeat until all ingredients are used, finishing with a top layer of filo (about 8-10 sheets).

Add the nut mixture

Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut through all layers.

Cut the baklava

Bake in the preheated oven for about 45 minutes, or until the baklava is golden brown and crisp.

While the baklava is baking, combine the honey and water in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Prepare the syrup

Once the baklava is baked and golden, remove it from the oven and immediately pour the hot honey syrup over it. Allow it to soak for at least 4 hours, preferably overnight.

Soak the baklava

Cut through the baked baklava again, if needed, and serve at room temperature.

Filo pastry sheets

Walnuts or pistachios, finely chopped

Granulated sugar

Ground cinnamon

Unsalted butter, melted

Honey

Water

In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and black pepper.

Prepare the Marinade

Cut the pork tenderloin into 1-inch cubes and add to the marinade. Toss to coat and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Pork

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated pork onto skewers.

Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.

Serve the pork souvlaki with diced tomatoes, sliced onions, tzatziki sauce, and warm pita bread. Pair with rice or fries on the side.

pork tenderloin

garlic cloves, minced

lemon juice

dried oregano

black pepper

pita bread

tomatoes, diced

onion, thinly sliced

tzatziki sauce

rice or fries

In a large mixing bowl, combine the ground lamb, minced garlic, chopped onion, chopped parsley, ground cumin, ground coriander, salt, black pepper, and olive oil. Mix well until all ingredients are thoroughly combined.

Prepare the Kebab Mixture

Divide the mixture into equal portions and shape them into kebabs. You can mold them onto skewers or simply shape them into patties.

Shape the Kebabs

Preheat a grill or a frying pan over medium-high heat. Cook the kebabs for about 5-7 minutes on each side or until they are browned and cooked through.

Cook the Kebabs

In a small bowl, mix the yogurt with lemon juice. You can also add salt and pepper to taste.

Prepare the Yogurt Sauce

Serve the cooked kebabs on a plate with sliced tomatoes, onions, and pita bread. Drizzle the yogurt sauce over the kebabs and serve with a choice of rice or fries on the side.

Ground lamb

Onion, finely chopped

Fresh parsley, chopped

Ground cumin

Ground coriander

Tomatoes, sliced

Onion, sliced

Yogurt (for sauce)

Slice the eggplants and potatoes into 1/2 inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Vegetables

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add ground beef, cook until browned, then stir in tomato paste, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes.

Cook the Filling

In a separate pan, heat the remaining olive oil. Fry the eggplant slices until browned on both sides. Set aside. Fry the potato slices until golden and crispy. Set aside.

Fry the Vegetables

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, cooking until thickened. Remove from heat and stir in eggs and half of the grated Parmesan cheese.

Make the Bechamel Sauce

In a greased baking dish, layer half of the potato slices, followed by the beef mixture, then half of the eggplants. Repeat the layers, finishing with the remaining potatoes and eggplants on top. Pour the bechamel sauce over the top and sprinkle with remaining Parmesan.

Assemble the Moussaka

Preheat the oven to 180°C (350°F). Bake for 45-60 minutes until golden and set. Let cool for 10 minutes before serving.

Eggplant

Potatoes

Onion

Garlic

Tomato paste

Milk

Butter

Flour

Eggs

Grated Parmesan cheese

In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken breast and coat it evenly. Let it marinate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Let it rest for a few minutes before slicing.

Cook the Chicken

While the chicken is cooking, slice the tomato and onion. Set aside.

Prepare the Toppings

Warm the pita bread on the grill for a minute. Place sliced chicken inside the pita, add tomato slices, onion slices, and a generous amount of tzatziki sauce.

Assemble the Sandwich

Serve the sandwiches immediately, with extra tzatziki on the side if desired.

Chicken breast

Garlic cloves

Oregano

Tomato

Red onion

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Prepare the Grill

Remove the chicken from the marinade and cut into 1-inch cubes. Thread the chicken onto skewers, alternating with cherry tomatoes and red onion slices.