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Greek Gastronomy

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Tomato-fritters (Domatokeftedes) Santorini
Tomato-fritters (Domatokeftedes) Santorini, Greek cooking recipes, greekcookingrecipes.com
500 g small firm ripe tomatoes
2 medium onions, finely chopped
salt and pepper
6 tbsp finely choped, parsley
2 tbsp oil
150 g flour
olive oil for frying

Wash the tomatoes and grate on an onion-gratter. Combine them with the parsley, basil, olive oil, and flour. Add salt and pepper. The mixture should be thick. If necessary, add more flour. Fry spoonfuls of the mixture in hot olive oil (serves 4)

» Greek cooking recipes » AEGEAN CUISINE

Aubergine (eggplant) dip (Krema melintzana) Santorini
Aubergine (eggplant) dip (Krema melintzana) Santorini, Greek cooking recipes, greekcookingrecipes.com
1 kg aubergines (eggplants), quartered
1 lt milk
1/2 bunch fresh thyme. chopped (or 1 tsp drilled)
250 g goat cheese
3 tbsp chopped parsley
1 tbsp chopped dill
salt (only a little) and pepper
1 tbsp vinegar

Peel the aubergines (eggplants), remove the caps and stem, and cook in milk and thyme until temder. Drain and blend in the food processor with the cheese until thick and smooth. Add the dill, parsley, salt, pepper, and a bit of vinegar to taste. (serves 4-6)

» Greek cooking recipes » AEGEAN CUISINE



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