Bakalo and Cycladic cheese dumplings

a restaurant full of Aegean flavours

bakalo restaurant Mykonos @eatyourselfgreek

Hiding in plain sight in the winding streets of Mykonos chora, at Lakka, there is a small house with a well at the front yard. The well is still active, an old lady comes to get bucket loads of water for her potted flowers two houses down the street. What is best though, this little house is the cosiest restau in Mykonos with the most authentic Cycladic flavours: Bakalo! Continue reading

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Greek pita bread

What makes Greek souvlaki so unique, juicy grilled meat aside, is, of course, the pita bread. The Greek pita resembles very much the Arabic flatbread, but unlike them, our pita breads are leavened. Their taste is neutral and pita are soft and flexible so that it can wrap around the grilled meat and tzatziki or home-made gyros I made last week. The best part about pita bread? It’s the easiest bread you will ever make. Continue reading

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Bruschettas with courgette and smoked mackerel

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Slowly, very, very slowly we are dragging from summer into September. I took it easy this summer and enjoyed a few beaches around Athens in August whilst everyone was away on the islands. Along with all the wonderful summer fruit, from apricots to peaches and figs, I have been enjoying veggies a lot. I went crazy on courgettes recently. There is my favourite courgette bruschettas recipe from chef Aria Pouliou below, I couldn’t stop eating it. I still cannot to be honest. Continue reading

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Baked omelette with siglino and spinach

and feta and olives and Kasseri and cherry tomatoes

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Do you know what siglino is? We are entering Greek charcuteries territory. Come along, I made a baked omelette with this great smoked pork cut, siglino, a couple of great Greek cheeses, feta and kasseri and a few other yummies. Nothing beats an omelette, especially during the summer. Continue reading

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Hummus, light nibbles

How to make hummus from scratch

houmous @eatyourselfgreek

I love hummus, I often have it alongside chopped sticks of carrots or cucumber as a light lunch or late evening snack. I like the natural sesame and lemon flavour, I love experimenting with different variations, too. There are two recipes so that you can make your own from scratch: natural flavour and spicy, pepper hummus. Continue reading

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Bean fritters

Vegetarian golden nuggets

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You may recall an entry on the popular Greek bean soup (fasolada) I posted some time ago. This traditional staple shows our love for legumes and pulses, especially during the Lent and the run up to Orthodox Easter. A few brave ones give up meat and dairy for 40 days, while the rest do it for a week or two swapping meat protein for the protein found in the humble dry beans. Here is a recipe for “golden fritters”; yummy deep-fried patties made with Vanilla Feneou beans.
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Anchovies, marinated

In the land of ouzo, fish and seafood nibbles are truly, very popular. Admittedly we prefer our fish fresh and baked on the grill, sprinkled with lemon and olive oil. Especially during summer when seas and shores are teeming with life, aquatic and not and we are all stewing under an unforgiving summer sun. There is nothing better than a lazy afternoon in front of the sea with salty treats washed down with a bit of ouzo. Anchovies, marinated in all their herby glory never go unnoticed. Continue reading

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Grisis and scrambled eggs, the Greek way

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So I was out having a drink on Friday night. A grilled kalamari, aubergine dip and houmous to share with a friend whilst sipping over cold raki at Psirri. It started to drizzle, summer has been unusually cool this year. Gentle and refreshing drops turned into thundering rain. We rushed to the metro, greeting each other semi-soaked and laughing on opposite platforms. We had no clue as to what had been announced. Continue reading

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