Bizelefava
Bizelefava, also known as green lentils, is one of the most popular dishes in many cultures and cuisines worldwide. It consists of green lentils, which are rich in proteins, fiber, and nutrients. It is particularly popular in the Mediterranean, Middle Eastern, and Indian cuisines, where it is often combined with various spices and traditional flavors.
It has a rich flavor and a creamy texture, making it ideal for making soups or as a base for sauces and other stews. It can also be used in salads, appetizers, or as a filling for pies or bread.
Bizelefava is known for its health benefits as it contains various vitamins, minerals, and antioxidants that contribute to our well-being. It is also rich in dietary fiber, which helps regulate the digestive system and keeps us feeling satisfied as part of a balanced meal.
In cooking, it can be used in many different recipes. One of the most popular dishes with bizelefava is "plain fava beans" (recipe provided below), where it is combined with onions, carrots, and seasoned with salt and white pepper. It can also be added to salads, risotto, or used as a base for making spicy sauces.
Bizelefava is a dish that combines both taste and health benefits. Look for ways to incorporate this nutritious food into your diet and enjoy its unique flavor and nutritional value.
Our Ingredients:
200g bizelefava (green lentils)
1 cup water
2 large onions, roughly chopped
1 carrot, grated
Salt and white pepper
½ cup olive oil
For serving:
1 dry onion, finely chopped with a drizzle of olive oil, lemon, capers, and olives
or caramelized onions and walnuts

Exquisite, delicate eggplant fritters with a rich flavor for a distinctive meal!

Ingredients:
• 4-5 flask-shaped eggplants
• 2 slices of whole-grain bread
• 2 cloves of minced garlic
• ½ bunch of finely chopped parsley
• ½ bunch of finely chopped dill
• 1 dry onion, finely chopped
• 1-2 fresh spring onions, finely chopped
• 50g coarsely chopped walnuts
• 100g feta cheese
• Salt and pepper to taste
• 1 tsp baking powder
• Olive oil for frying

Another perspective on serving during Lent comes in the form of appetizers, giving us a new outlook on how we see our table. Spreads like taramasalata, oil-free agioritiki melitzanosalata, and even guacamole find their way as a base in Arabic pitas, which are cut and rolled into cones. Inside the cones, we can create combinations such as octopus salad, grilled vegetables, boiled shrimp, potato salad, grilled mushrooms, steamed mussels, and whatever else is on your Clean Monday table. Add salad, even shiny quince, and create individual plates or even a platter if you are hosting a buffet.
It's also a great idea to use any leftovers from the table the next day when there will be many small plates and appetizers in small quantities.
Additionally, instead of Arabic pitas, you can make canapes with lavash bread. Cut the lavash bread in half and let your imagination improvise. Even small pockets filled with lavash bread in the middle would be a great idea!

Bring out your beer and wine and set the table! The ultimate appetizer is here to accompany your delightful conversations. Straight from Pelion, we present you the most delicious and spicy Spetzofai.
Our ingredients:
4 country-style sausages, cut into chunks
2 red bell peppers, cut into large squares
2 green bell peppers, cut into large squares
1 onion, thinly sliced
2 cloves of garlic, thinly sliced
Canned crushed tomatoes
1 tbsp tomato paste
1 glass of red wine
Salt, pepper, oregano, thyme
1 tsp sugar Olive oil
100 grams feta cheese (optional)
1 eggplant, sliced into small rounds (optional)

There's something warm, something filled with love and care in a veloute chicken soup. It's a recipe that will warm your heart and enhance your sense of well-being. This soup combines the rich flavor of chicken with the smooth texture and aromatic taste of vegetables. With the addition of potatoes, carrots, and celery, the soup gains even more richness in flavor and texture. It's the perfect meal to enjoy on a cold winter day or to share with loved ones, creating moments of love and pleasure. Get ready to savor this delicious and nourishing soup that will embrace you with its warmth and flavor.

Ingredients:

700g chicken, cut into cubes
1 large onion, finely chopped
2 large potatoes, diced
2 large carrots, diced
1/2 celery root, cubed
1 liter chicken broth
2 tbsp butter
50g heavy cream
2 tbsp flour
1 cup milk
Salt and pepper, to taste

Just its name is enough to highlight its enticing flavor and wonderful presence on any table. It's a dance of aromas and flavors that captivates our taste buds and embraces our soul.
It is the choice that accommodates our desires for flavors that combine convenience, speed, and health. A dish created with pure ingredients that fills our daily lives with vibrancy and energy.
Its preparation is a breeze. In just a few steps, with simple ingredients, a piece of chicken gains a new dimension and evolves into pure delight.
But beyond its amazing taste, the chicken roll brings to mind the image of a beloved mother cooking with love and care. The aroma of the dish blends with memories of Sunday meals at home, where families gathered around a table full of joy and happiness.
The chicken roll is proof that simplicity can be dazzling. The traditional recipe meets creativity and gives us a culinary experience that we won't easily forget.
And the best part is that the chicken roll is friendly to our wallets. With budget-friendly ingredients and straightforward preparation, we can create a meal that impresses our guests without spending a fortune.

Ingredients:
• 1 ½ kilograms of mixed ground chicken (thighs and breasts)
• 2 dry onions, finely chopped
• 2 cloves of minced garlic
• 300 grams of breadcrumbs
• 3 eggs
• 3 tablespoons of fresh thyme
• 1 teaspoon of oregano
• 2 tablespoons of mustard
• 4-5 carrots
• 50 grams of olive oil
• 3 vegetable bouillon cubes
• 1 green bell pepper, cut into thick strips
• 1 red Florina pepper, cut into thick strips

Chicken roll with peppers and Graviera cheese... Simply mentioning this recipe awakens the appetite and brings pleasure to both young and old. It is a beloved dish that finds its place on Sunday tables, festive occasions, and buffets, impressing everyone and leaving a delightful taste on the palate.
The preparation of this recipe is simple and easy to follow. The chicken is wrapped with care and precision around fresh peppers and aromatic Graviera cheese, creating a delicious result.
The combination of flavors and ingredients in this recipe creates a delightful blend. The juicy peppers add a slight spicy note and freshness, while the Graviera cheese offers a rich creamy texture and flavorful aroma. Let's step into the kitchen, roll up our sleeves, and give our family and friends the opportunity to taste this dish!

Our Ingredients:
1 deboned chicken (ask your butcher to debone it for you)
1 kg potatoes, cut into wedges
2 green peppers, cut into quarters
300g Graviera cheese, cut into sticks
1 tbsp olive oil
2 tbsp butter
1 tsp mustard
1 clove of garlic
1 tsp oregano
1 tsp thyme
Juice of one lemon
½ cup white wine
Salt and pepper

Baked Chicken Drumsticks with Potatoes Indulge in the deliciousness of baked chicken drumsticks with potatoes, an easy and quick everyday meal that will delight the whole family. This recipe is not only budget-friendly but also flavorful, offering a combination of aromatic chicken and perfectly roasted potatoes. From the moment it enters the oven, the tantalizing aroma will fill your kitchen, creating a sense of homey warmth. Discover the simplicity and pleasure of chicken baked with potatoes and surrender to this tasty culinary delight.
Ingredients:
• 1 kg potatoes, cut into wedges
• 8 chicken drumsticks
• 1 onion, thinly sliced
• 2 cloves of garlic, sliced
• 1/4 cup olive oil
• 1 cup vegetable broth or water
• 2 tbsp mustard
• Juice of 1 lemon
• Dried oregano, salt, pepper, and spices to taste

An incredibly delicious dish loved by both young and old. A wonderful suggestion for any table, as everyone enjoys chicken! Prepare it as a festive proposal, decorate accordingly, and steal the show!

Our ingredients:
1 batch of crepes
½ chicken (around half a kilogram)
1 finely chopped red bell pepper
1 finely chopped green bell pepper
1 finely chopped onion
350g grated cheese
300g bacon, finely chopped.
60g flour
80g butter
500g milk

Rooster cooked in wine sauce
Who hasn't tried the wonderful rooster cooked in wine with hilopites (a type of Greek pasta) or thick macaroni? Full of aromas and flavors that remind you of the countryside! Let's cook a beloved traditional recipe.

Ingredients:
1 rooster, around 1 ½ - 2 kg, cut into pieces
½ cup small hilopites (Greek pasta)
½ cup olive oil
3 dry onions, finely chopped
1 red bell pepper, finely chopped
3 cloves of garlic, finely chopped
2-3 tablespoons tomato paste
3 ripe tomatoes, peeled and crushed
½ cup red wine
200g grated mizithra cheese (a traditional Greek cheese)
1 teaspoon sugar
? teaspoon cinnamon
? teaspoon nutmeg
? teaspoon cloves
2 bay leaves
Salt and pepper

Cannelloni with Chicken and Leeks
A wonderful, flavorful, and mouthwatering dish that will leave no leftovers. The kids will love it, and you'll definitely want to make a double batch because I'm sure you'll want more!
Ingredients:
• 1 package of cannelloni tubes For the Filling:
• ½ kg ground chicken
• 4 leeks, finely chopped
• 2-3 cloves of minced garlic
• 100g grated smoked cheese
• 100g grated spicy cheese
• 500g vegetable or chicken broth
• 2 egg whites
• ½ cup white wine
• Olive oil
• Salt and pepper
• Butter
For the Cream Sauce:
• 1 liter milk
• 50g butter
• 50g olive oil
• 100g all-purpose flour
• 2 egg yolks
• 200g spicy cheese
• Salt, pepper, and nutmeg

The classic tomato rice our grandmother used to make, which filled the entire house with the smell of tomatoes! The secret, of course, is to find garden-fresh tomatoes from a village, where we know they haven't been exposed to all the taste-destroying chemicals. I am lucky because my father has a garden and gave me ripe tomatoes from it. As soon as the tomatoes entered the house, the whole place smelled wonderful. I love smelling tomatoes on the vine with their incredible aroma that we've almost forgotten. Of course, they're not perfectly round and shiny like store-bought ones - they have marks and irregular shapes. But their taste and aroma are amazing!

Ingredients:

5-6 ripe organic tomatoes (about 1 kg/2.2 lbs)

300 g (10.5 oz) Carolina rice

1/2 tbsp tomato paste

1 large onion, finely chopped

3 cloves of garlic, finely chopped

2 tbsp fresh basil, finely chopped

Olive oil Salt and pepper

Optional: a little sugar, and grated feta cheese or fasting cheese for those who are fasting

The famous Cretan dish of briam, essentially a vegetable medley with ripe tomatoes, is a traditional and old recipe.

Ingredients:

2 eggplants, cut into pieces (previously drained)

2 potatoes, cut into large pieces

2 green (or red) peppers, chopped

2 handfuls of green beans

1 bunch of chard (washed and keeping the water)

2 ripe tomatoes, grated

4-5 zucchinis, cut into large pieces

1 large onion, roughly chopped

2-3 garlic cloves, sliced

Grelia olive oil

Salt and pepper

The recipe "Broad Beans with Dill" is an easy and quick choice, ideal for fasting days and any other occasion. This recipe is full of flavor, colors, and aromas, while also offering significant health benefits. Broad beans are known for their high protein content. Specifically, they contain amino acids that are the "building blocks" of proteins, as well as other nutritious components such as iron, dietary fiber, and vitamins. The proteins found in broad beans can be an important source of dietary protein, especially for those following vegetarian, plant-based diets or have limited meat consumption. Continue to discover the unique combination of these fresh ingredients and indulge in the flavorful enjoyment that this dish offers.

Ingredients:

• 500g fresh broad beans (or soak dried beans overnight)
• 1 onion, thinly sliced
• 1 bunch of fresh dill, finely chopped
• 3-4 blossoming onions with their bulbs (optional)
• 3-4 ripe tomatoes, peeled and finely chopped, or 1 can of crushed tomatoes
• 1 carrot, sliced
• 3-4 potatoes, cut into large cubes
• Olive oil
• Salt and pepper

My nieces came from Thessaloniki and brought plenty of eggplants and peppers from their garden. When they left, there were still many left, so I thought of making them in jars, just like my friend and I used to do when we worked in Kos during the season.

After work, we would make eggplants with peppers in jars to have them in winter! (Oh, those were the days, my God...!!!) And we would use them for everything, as appetizers, in the oven with pasta, with meat...the jars were gone in no time. So, I roll up my sleeves and head to the kitchen!

Our ingredients are:

2 kg of eggplants, cut and peeled

1 kg of green and red peppers

2 kg of ripe tomatoes, passed through a grinder

6-7 garlic cloves, sliced

1 dry onion, chopped

2-3 leeks (the white part), finely chopped olive oil

salt and pepper

a little sugar (1/4 tsp)

Salad A unique salad where the combination of ingredients highlights each one separately. Simplicity and clean flavors bring a taste that will stay in your mind. A simple and healthy dish that combines various wild greens with goat cheese and sauteed chanterelles. The mushroom sauce with garlic, olive oil, lemon, and salt adds a light and aromatic character to the dish. Finally, the pepper adds a touch of spicy flavor.

Ingredients:

1 kg wild greens

250 g goat cheese

200 g chanterelles

2 cloves of garlic

Olive oil

Lemon juice and zest

Salt – pepper

A visit to my dad's garden early in the morning is always a wonderful experience. We gathered lots of vegetables, tomatoes, peppers, eggplants, and more. But I was particularly interested in the okra. Truth be told, I had never seen how okra is harvested up close. I observed the plant... it looked fascinating, with its sturdy stem and wide leaves covered in fuzz. I was used to buying pre-cut okra from the market or using frozen ones! "Hey dad, aren't they a bit big?" I asked. "No," he said, "they are the right size, tender and soft. Look at their bright green caps!" He explained that we check and harvest them every other day. They shouldn't exceed 2-3 centimeters in length because then they become woody. He put them in a basin, picked the ripest tomatoes and plenty of parsley, and handed them to me. Now, let's sit on the veranda under the mulberry tree and clean them. I make coffee, take a small bag, a small knife, and we start the cleaning process while I see dad wandering around gathering firewood for the oven and bringing me the baking dish I'll use to cook them on the rooftop...

Our ingredients:

3 potatoes, cut into pieces

500g okra

2 dry onions, finely chopped

2 cloves of garlic, sliced

1 carrot, sliced

50g olive oil for sauteing + 50g for the rest of the cooking

4 ripe tomatoes, passed through a grater

1 tbsp tomato paste

1 tsp sugar (optional)

1 tbsp finely chopped parsley

A splash of vinegar

Salt and pepper

Blessing is having land. And when that land bears fruit, then you are incredibly lucky. A stroll through my father's garden, with my little basket, will make the meal of the day, and iif there are any leftovers (just saying...), they will become a wonderful appetizer for the evening, accompanied by some feta cheese, tomato, and of course, ouzo. So, I enter the garden early in the morning - to catch the open courgette blossoms - and fill my basket with the ingredients I need to make exquisite, flavorful, and delightful dolmades. Courgette blossoms, grape leaves, dill, parsley, onions, mint, tomatoes... A basket filled with freshness, health, and deliciousness. Enjoy the pleasure of cooking, of creating... Today, we will dine like kings!

Our Ingredients:

5 fresh onions, finely chopped

2 large ripe tomatoes, finely grated

2 large courgettes, grated

1 carrot, finely grated

2 dried onions, finely chopped

3 cloves of garlic, finely chopped

½ bunch dill, finely chopped

½ bunch parsley, finely chopped

40 courgette blossoms

40 grape leaves + some grape leaves for the bottom of the pot

200g Carolina rice

3 tablespoons mint, finely chopped

Juice from 3 juicy lemons for boiling

200g olive oil

Salt and pepper

Chickpeas with vegetables in the oven is a dish that will capture the hearts of chickpea lovers. This recipe is easy and quick, combining favorite vegetables that will enhance the flavor of the dish, making it not only nutritious and healthy but also ideal for fasting for the whole family.

Our ingredients:

350g chickpeas soaked from the previous day

250g mixed vegetables,

1 large onion, finely chopped

2 cloves of garlic, finely chopped

1 tbsp tomato paste

Salt and pepper

A little olive oil

An excellent variation of our well-known dolmades, very delicious as they encapsulate our entire garden! Courgettes, bell peppers, and all the vegetables wrapped in grape leaves give us a wonderful taste, deliciousness, and we love them because they are full of vitamins and light. They are favorites of children and adults alike, as we eat them as a main dish, appetizer, or side dish. Let's see how we make them...

Our Ingredients:

50-60 tender grape leaves

2 dried onions, finely chopped

1 bunch fresh onions

½ bunch parsley

½ bunch dill

½ bunch mint

1 grated tomato

2 grated courgettes

1 grated carrot

1 finely chopped red bell pepper

1 finely chopped green bell pepper

4-5 finely chopped mushrooms

Juice of two juicy lemons

1 whole lemon

Olive oil

Salt and pepper

Sugar (optional)

Small bites filled with flavorful minced meat and drizzled with a light, aromatic egg-lemon sauce, offering a delightful taste experience. These dolmades can be served both cold and hot, whether as an appetizer, a main dish, or even as a finger food alongside other tantalizing dishes on a table.

It provides a balanced combination of flavors, where the rich and savory taste of the minced meat harmoniously blends with the refreshing and tangy sensation of the egg-lemon sauce. The petite size of these dolmades makes them ideal for enjoying as a quick appetizer or a light main course, while they can also be served as a flavorful finger food amidst other delectable treats on a table filled with flavors.

Our Ingredients:

½ kilogram minced meat

60-70 blanched grape leaves (see preparation here)

1 cup Carolina rice

1 large onion, finely chopped

½ bunch parsley, finely chopped

½ bunch dill, finely chopped

1 small tomato, grated

Salt and pepper

Olive oil

Lemon

2 eggs

Stuffed Vine Leaves, also known as Yalanc? Dolma, are small, bite-sized morsels that encapsulate the memories of my mother carefully wrapping them with patience, while I secretly snuck into the pot to eat them before they even made it to the table. Yalanc?, meaning "orphan" in Turkish, refers to the fact that these dolmas do not contain any meat.

Over the years, I have tasted dolmas in various forms at restaurants. Each one carries a bit of the chef's passion and personal touch, but above all, dolmas conceal within them memories and contemplations.

Ingredients:

• 250g vine leaves (approximately 70 leaves) If using fresh vine leaves, blanch them in salted boiling water for 2-3 minutes. Remove from water using a slotted spoon and drain in a colander after removing the stems and any thick veins. If using frozen vine leaves, thaw them in the refrigerator overnight. If using canned vine leaves in brine, rinse them well and drain.
• 400g Carolina rice (well-rinsed)
• 2 dried onions, finely chopped
• 2 bunches of fresh spring onions (approximately 8-10 stalks)
• ½ bunch of parsley, finely chopped
• ½ bunch of dill, finely chopped
• 3-4 spearmint leaves
• 2 cloves of garlic, finely chopped
• 400g water
• 1 ripe tomato, pureed
• 1-2 lemons (depending on desired tanginess)
• Salt and pepper
• 1 cup of olive oil

Indulge in a delicious and healthy recipe, Cauliflower and Broccoli with Yogurt Cream in the Oven. This dish combines the rich flavor and nutritional value of vegetables with the smooth and creamy texture of yogurt cream. Cauliflower and broccoli are vegetable treasures, rich in vitamins, antioxidants, and dietary fiber that promote our health and well-being. It is a dish that offers lightness without compromising on taste, ideal for those who wish to enjoy a healthy diet without sacrificing the pleasure of flavor. Immerse yourself in the pleasure of taste harmony and rejuvenation that this recipe offers.

Ingredients:

1 medium cauliflower

1 medium broccoli

300g smoked turkey, finely chopped

250g 2% yogurt

2 eggs

200g light grated yellow cheese

500g fresh milk

3 tbsp corn flour

Salt and pepper

Broad beans, also known as fresh lima beans, are a delicious and healthy ingredient that can be used in a variety of dishes. This Cretan recipe for white bean stew with lemon is simple and flavorful, and perfect for a light and refreshing meal.

Ingredients:

• 1/2 kilogram fresh broad beans
• 1 large or 2 medium onions, finely chopped
• Juice of 2 juicy lemons
• Salt and pepper to taste
• 250 grams of olive oil