Imam Bayildi is a classic Greek recipe for eggplants stuffed with savory tomatoes, onions and spices with roots in its Ottoman occupied past. The literal translation means “the imam fainted,” of course because this combo of tender eggplants and savory tomatoes tastes so incredibly delicious. This is my go-to dish for both a relatively easy weeknight vegetarian meal, and as a show-stopping meatless marvel at my pop-us dinners. It packs so much flavor, is gorgeous, and incredibly stunning.
There’s no more Mediterranean a breakfast dish than Shakshuka. The bounty of summer squash and tomatoes inspired me to create this easy and delicious recipe.
At it’s most basic, Star Bread is a delicious solution when you want to make a pull-apart bread, but elevate it to the next level. Its star shape has three layers and eight points. And you stuff each layer with a sweet or savory filling. It is perfect for the holidays or if you just need a show stopping centerpiece for your table.
One of the tastiest desserts in the Greek pastry menagerie — and one of my favorites — is Pasta Flora. Despite its name, Pasta Flora doesn’t have anything to do with “pasta.” It’s actually a traditional Greek jam-filled tart with a sweet flaky crust.
Melopita is a traditional honey pie/cake from the island of Sifnos in the Southern Aegean. The base is anthotyro or ricotta cheese that you mix with honey.
In this Sun-Dried Tomato Tzatziki recipe, I’m offering another variation on the classic. Instead of cucumbers, this weaves in beautiful, tangy sun-dried tomatoes, which offer a perfect bright compliment to the dill and garlic.
Mediterranean meets Mexico I’ve been obsessed lately with the intersection of Greek and Mexican food. Especially the common ingredients each culture uses in its food …
Koulourakia are beautiful traditional Greek butter cookies served at nearly every holiday and celebration. They are perfect dunked in coffee for breakfast or a snack as well.
Delicata squash is subtly sweet and easy to prepare. In this recipe it pairs well when roasted with peppery arugula and sweet superfood aronia berries.
Briam is Greek cuisine’s answer to what most people know as ratatouille. It’s the perfect dish to make anytime of year — especially in the summer when eggplant and zucchini are available in abundance at your local farmers market.