Melitzanosalata (Eggplant Salad)

Before taking a bite out of this blog, there are a few things you should know about melitzanosalata. First, it’s a mouthful to pronounce, as I’m sure you’ve already noticed. (It’s pronounced meh-lee-tza-no-sah-LAH-ta). Second, although melitzanosalata translates into “eggplant salad” it can also pass as a dip or a spread. Finally, melitzanosalata is not only … Continue reading Melitzanosalata (Eggplant Salad)

Dolmades (Stuffed Grape Leaves)

Dolmades are a bite-sized dish made from either grape or cabbage leaves and stuffed with all the goods—rice, meat, and plenty of herbs. What makes dolmades so wonderful is their versatility. Dolmades can be topped with a tomato sauce or avgolemeno (egg-lemon sauce), left plain with a generous amount of lemon on top or even … Continue reading Dolmades (Stuffed Grape Leaves)

Fava (Yellow Split Pea Puree)

Santorini is known as the beautiful Greek island with whitewashed homes and fences set against the Mediterranean Sea, creating some of the most breathtaking sunsets in the world. Santorini is a must visit. Besides the stunning beauty, Santorini is also known throughout Greece as producing the best yellow split peas. Tavernas all over the island … Continue reading Fava (Yellow Split Pea Puree)

Yiayia’s Manestra (Kritharaki)

This blog is all about learning, and eating, as many Greek recipes as possible. But there’s one recipe I’ve put off learning—manestra. Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo in a tasty tomato sauce and is one of my favorite Greek dishes. My yiayia (grandma) makes me a batch … Continue reading Yiayia’s Manestra (Kritharaki)