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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Butternut squash soup

A lavish vegetable soup

butternut squash soup @eatyourselfgreek

Winter soups tend to give me this fuzzy feeling, similar to the one you get from gazing at the lights of a Christmas tree. No matter how tasty a soup can be though, I could never consider it a main dish. Soups for me always falls under starters or under the light meal league. Given that Christmas is just 5 sleeps away now, here is a butternut squash soup to warm you up on joyful dinners for the festive days ahead.

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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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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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Dolmadakia – tightly wrapped

My years at Uni were good old times, long gone but never forgotten.

Studying translation I was fortunate enough to be part of a very multicultural group. There were a lot of social gatherings, most of them spontaneous, and a few meticulously planned by our study group secretary. Close to Christmas holiday one year, we were assigned a very special task, cook something from our home country. And out came her suggestion for us Greeks: why don’t you make dolmadakia? it’s great finger food! You should have seen our faces. Pale as sheets, unable to utter a word. Make dolmadakia? There was no pot big enough on the entire campus… Vine leaves! Where on earth are we going to find those? Is she mad? Does she know how long they take to prepare? Doesn’t she realise students survive by grazing off raw salads or eating burgers? You need grandma love for dolmadakia , it’s a special ingredient. The thoughts burst like bubbles above our puzzled faces. Well, we eventually found the courage to say no. We prepared Greek salad and spinach pie instead. Continue reading

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