Pork souvlaki with pineapple and cucumber salsa
I have a number of souvlaki recipes on the blog, Souvlaki For The Soul: salmon souvlaki, swordfish souvlaki and lamb souvlaki. So I thought one more can’t hurt! Here, pork is marinated in a dry rub of smoked Spanish paprika, ground fennel and a touch of cumin, with an added finish of coriander and freshly squeezed lime juice, and a refreshing salsa that complements the spiciness of the souvlaki perfectly. Think of this as a nice Tex-Mex and Greek marriage! Serve with a nice cold beer and…
Broccoli béchamel bake
Traditionally, cooked broccoli is rolled in Greek cheese and then baked until golden. This recipe adds a new layer by incorporating a classic béchamel which brings all the flavours together. Serve with roast chicken or lamb.
Make use of your autumnal garden vegies with this Greek salad recipe form Matthew Evans. Featuring creamy feta and kalamata olives, it’s fantastic served with barbecued meats or hearty oven bakes, such as lamb shoulder moussaka.
Lamb shoulder moussaka
Matthew Evans shares his recipe for this rich, indulgent Greek moussaka. The heady, cinnamon-spiced eggplant is covered with a creamy ricotta and kefalograviera instead of the usual béchamel sauce. The meaty dish is perfect for a warming family feast.
Mrs Maria's stuffed tomatoes
Mrs Maria is a dear friend of my aunt Stavroula. She gave me this recipe to include in my cookbook, My Greek Family Table. Mrs Maria cooks many traditional Greek dishes, such as stuffed tomatoes and lamb. She feels it’s important to share her recipes to ensure they survive.
While moussaka is largely attributed to Greece, variations can also be found in Turkey, where it includes green capsicum, and Serbia, Bulgaria and Macedonia, where it is made with potatoes, pork and a yoghurt topping. Our moussaka recipe is a modern take on the Greek version, with slow-cooked shredded lamb instead of minced, and eggplant and béchamel sauce enriched with kefalograviera (hard, sheep’s milk cheese).
Stuffed capsicum (dolmeh-ye-felfel)
This Persian recipe for capsicum stuffed with lamb is perfect when entertaining, and they make a colourful addition to any banquet. For a Greek twist on this simple yet hearty dish, watch the video recipe of Mamma's stuffed capsicum with garlic dressing.
Chicken souvlaki with chopped salad
Greece’s best-known food, the souvlaki, might date back to ancient times, but shops specialising in meat cooked on sticks and gyros didn't appear in the country until after World War Two. Since then, the satisfying skewers have taken the world by storm, and for good (read: delicious) reason. We've used chicken in this recipe, but pork or lamb would work equally well. Serve your souvlaki with tzatziki or Greek yoghurt, as well as the chopped salad and cos leaves, if you like.
Crumbed lamb cutlets
Maria Benardis cites Anogia, Crete, as having the best slow-cooked lamb she's ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but is equally satisfying. Add grated Greek cheese to the breadcrumb coating.
Greek lamb with fennel and parsley
In this recipe for slow-roasted lamb by Melbourne chef George Calombaris, the meat is tenderised by the yoghurt and honey and is full of classic Greek flavours. It is then cooked on the barbie to a perfect caramelised finish.