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 […]
Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and serve them sprinkled with some local, delicious finishing salt. I love the taste […]
The French would call this a flan, I suppose, but this is a rustic Balkan dish —called mamaliga in some parts of mainland Greece. It uses cornmeal as thickener for the grated zucchini or squash, and has just two eggs, and no cream. 8 to 10 appetizer portions
Makes 4 meze servings 12 zucchini or squash blossoms (see note) 2 ounces feta cheese, cut into 12 pieces 12 large fresh mint leaves, plus 1-2 sprigs for garnish Batter
Loosely based on an ouzo batter my mother used for bacala fritters, this batter works well with any vegetable (string beans, fresh favas, peppers, cauliflower florets and even sage leaves) as well as with fish, shrimp, or mussels. Makes 6 meze servings
