Discover the perfection of stuffed vegetables with seafood and quinoa. An exquisite recipe that combines the delightful taste of the sea with the healthy and nutritious value of quinoa. Each bite is an experience of pleasure, where the gentle sweetness of the seafood combines with the rich flavor of quinoa, all embraced by fresh vegetables. By uniting the sea and quinoa, we create a mesmerizing culinary journey that leaves no one indifferent.

Ingredients:

3 green bell peppers

3 red bell peppers

3 orange bell peppers

6 tomatoes

2 cups quinoa

750g mixed seafood

3-4 fresh onions,

finely chopped

1 tbsp vegetable broth

2 dried onions, finely chopped

1 tsp tomato paste

2 cloves of garlic, finely chopped

olive oil

Salt and pepper

½ bunch dill

½ bunch fennel

May is here, and my father's broad bean harvest has arrived! I remember as a child sneaking away when he wasn't looking to grab fresh broad beans and eat them secretly. My mother would yell, "Leave them alone, don't eat them and get sick!" But how could I resist? They are so delicious. I took a small basket and went to gather them. I thoroughly enjoy this process in the village—harvesting the beans, cutting fresh marjoram, removing the skins from the onions, and plucking the lemons from the tree. Then I would sit outside on the terrace and clean them, knowing that someone from the village would pass by, and we would engage in conversation, often ending up reminiscing about old times.

Next, with a careful hand, I remove the black eye from the beans and head to the kitchen...

Ingredients:

500g fresh broad beans, cleaned and with the skin removed (or soaked overnight if using dried beans)

1 small bunch of finely chopped marjoram

1 large dry onion, finely chopped

3-4 potatoes, cubed

1 small bunch of fresh spring onions

3-4 blossoming onions with their bulbs (optional)

Olive oil

Salt and pepper

Juice of one juicy lemon

Discover the gastronomic delight with the recipe for Broad Beans with Sausage Stew! The aromatic sausage that turns red in a rich tomato sauce meets the creamy broad beans, creating a flavorful masterpiece that will delight lovers of Greek cuisine. The preparation is simple, and the taste is incredible! Indulge in the aromas and flavors of fresh ingredients and experience the ultimate summer pleasure. With Broad Beans with Sausage Stew, the culinary satisfaction is guaranteed!

Ingredients:

• 500g fresh cleaned broad beans (or soak dried beans from the previous day)
• 1 village-style sausage, sliced into thick rounds
• 1 onion, sliced
• 2 cloves of garlic
• 3 ripe tomatoes or 1 can of crushed tomatoes
• 1 bunch of fresh green onions
• 3-4 blossoming onions with their bulbs (optional)
• 1 bunch of finely chopped dill
• 1 carrot, sliced
• Olive oil
• Salt and pepper

An alternative stuffed dish that is light, healthy, and suitable for fasting periods. Fragrant and flavorful stuffed vegetables with a taste of the sea.

Our Ingredients:

2-3 tomatoes

2-3 eggplants

2-3 bell peppers

2-3 zucchinis

1 ½ tablespoons of rice per medium-sized stuffed vegetable (approximately 400g total)

3-4 small potatoes, sliced

½ kg small shrimp or mixed seafood 1 cup of olive oil

½ bunch of finely chopped dill ½ bunch of finely chopped parsley

2-3 fresh onions, finely chopped

1 shot of ouzo

2 dried onions, finely chopped

2 cloves of garlic, finely chopped

I have some leftover greens from the pie I made. I will prepare a wonderful dish that I have encountered in Ioannina and it is one of my favorites. It is extremely tasty, healthy, and can be consumed during fasting periods.

Here are the ingredients:

• 300g giant beans
• 1kg various greens (spinach, dandelion greens, chard, wild greens)
• 1 medium onion, sliced
• ½ bunch fresh spring onions, finely chopped
• 1 leek, sliced
• ½ bunch dill, finely chopped
• 1 red Florina pepper (optional), thinly sliced
• 2 cloves of garlic, sliced
• Salt, pepper, olive oil

A few words about our precious peas... Our wonderful peas in a classic recipe favored across all of Greece. In Kefalonia, it's one of the most renowned varieties throughout the country, as well as in mainland Greece, especially in the region of Lokrida. First of all, let's clarify that peas are not vegetables but legumes, although they have fewer proteins than all other legumes. We could practically categorize peas and corn separately, as well as beans, in the category of starchy vegetables, because they have the most carbohydrates of all vegetables! Nutritious and healthy with B complex vitamins, vitamins K, C, A, folic acid, manganese, magnesium, potassium, zinc, phosphorus, and iron. It also contains dietary fibers, essential for good intestinal function and helps prevent diabetes, various forms of cancer, and heart diseases. However, it should be noted that if our peas are combined with protein (meat or mushrooms) like with rice or cereal products, it improves the biological value of the included protein.
Now let's make our peas with red sauce.

Ingredients:
• Half a kilogram of cleaned peas
• 2 large carrots, diced
• 2 large potatoes, diced
• 1 dry onion, finely chopped
• 4-5 fresh tomatoes, finely chopped
• 2 cloves of garlic, finely chopped
• 400g crushed tomatoes
• 1 tsp tomato paste
• 1/2 tsp sugar
• Half a bunch of finely chopped dill
• Salt, pepper, bay leaf, olive oil

Discover a tasty and nutritious recipe that will surely become a favorite at your table. Lemon-infused peas with mushrooms is a fresh, aromatic, and light dish that combines health with flavor. The pea, rich in fiber and vitamins, meets the savory taste of fresh mushrooms, while the scent of lemon adds a refreshing note. This recipe is easy to prepare and is an ideal choice for those seeking a healthy, flavorful, and light meal. Get ready to satisfy your taste buds with this delightful recipe that combines rich flavor with nutritious ingredients.

Ingredients:
• 500g peas
• 250g fresh mushrooms, sliced
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 carrot, sliced
• 2 large potatoes, diced
• Juice and zest of 1 lemon
• 3 tablespoons olive oil
• 1/4 bunch of finely chopped dill
• Salt and pepper to taste
• Water

Do you want a homemade pork gyro? The favorite meal of all Greeks - and not only - comes to our home juicy, tasty, so we can make our own wraps with our own flavor! The key is the preparation. Everything else... is easy!

Ingredients:
For the meat:
1 kg pork neck, cut into thin strips
1 onion, minced
2 tsp garlic paste
Paprika
Sumac
Mixed pepper
White wine
Other ingredients:
Tzatziki
Tomato
French fries
Onion Finely chopped
parsley
1 pack of pita bread
Ketchup
Mustard
BBQ sauce
Olive oil
1 potato
Wooden skewer

Who doesn't love these golden, delicious onion rings? Especially in sandwiches or burgers! Roll up your sleeves and let's make the most flavorful onion rings.
We'll divide our ingredients into two categories:

For the batter, we'll need:
• 1 cup all-purpose flour
• 2 tbsp corn flour
• 1/2 tsp salt
Mix these ingredients well and place them in a bowl.

For the batter coating, we'll need:
• 1 small bottle of buttermilk (500g)
• 2 eggs
For the breading, we'll need breadcrumbs or panko.

 The following recipe is a delicious and healthy option for a vegan salad. It includes fresh and nutritious ingredients such as quinoa, eggplant, avocado, red beans, and various vegetables and herbs, making it an ideal choice for a tasty and healthy flavor. Additionally, it is an easy and quick recipe to prepare a delicious salad that you can enjoy as a main course or as a side dish for your meals.

Ingredients:
1 cup cooked quinoa

1 eggplant, sliced, roasted, and diced

1 avocado, diced

100g cooked red beans

2 fresh spring onions, chopped

1 small onion, finely chopped

1 clove garlic, finely chopped

1/2 cup chopped cilantro

1/2 red bell pepper, finely chopped

1/4 cup olive oil

Juice from one juicy lemon

Salt, pepper, oregano

1/4 tsp cumin

Chicken Liver with Oregano Discover a delightful mezze dish that has been forgotten... Chicken liver with oregano! Although rarely seen on restaurant menus, this recipe is quick and easy to prepare, budget-friendly, and truly delicious. Chicken liver is an intriguing mezze option that offers a unique culinary experience. With the right preparation and proper use of herbs and spices, you can enjoy a dish full of flavors and wonderful texture. This recipe combines the tenderness of chicken livers with the aromatic taste of oregano, creating a delightful meal that will surely impress you. Whether served as an appetizer or a side dish, chicken livers with oregano will become your new favorite flavor. Let's begin preparing this unique mezze and savor the unmatched taste of chicken livers with oregano!

Our ingredients:

500g chicken livers

½ wine glass of white wine

A pinch of oregano

2 garlic cloves

Juice of one juicy lemon

Salt and freshly ground pepper

A little olive oil for frying

A handful of parsley for garnish

Delicious, flavorful, and very tasty salad made with fish roe. The fish roe used in this recipe is a fatty fish rich in omega-3 fatty acids and vitamin D. By selecting the right fish roe, with a hard shell and slightly swollen belly, you will discover a treasure inside...

Ingredients:

20-30 gr fish roe (roe from one fish)

50g finely chopped onion

1 boiled potato (approximately 250g)

1 tsp lemon juice

1 tsp white vinegar

40g + 70g olive oil

Salt, pepper, paprika, dill

A delightful and flavorful eggplant salad commonly found in many restaurants. It exudes the aromas and tastes of the Mediterranean. With the tender texture of eggplant and the rich flavors of herbs and spices, this salad captivates our taste buds and takes us on an aromatic journey. We love it for its taste and aromas, making it a staple on our table as the most beloved eggplant salad.

Our Ingredients:

• 2 globe eggplants
• 1 Florina pepper
• 2 cloves of minced garlic
• 1 finely chopped onion
• 1 diced tomato
• ½ cup finely chopped parsley
• 200g crumbled feta cheese
• ½ cup olive oil
• 1 tbsp vinegar
• Salt, pepper, and oregano

Simply... wonderful!!!! A meal in itself!!! You place it on the table and accompany it with a thousand delights beside it - with crackers, pita bread, small bread rolls, boiled eggs, vegetables, meats... and whatever your imagination suggests. Velvety, with a slightly spicy and garlicky flavor that elevates it!!! Let's take a look...

Our Ingredients
250g chickpeas
100g tahini
2 cloves of garlic
Juice of a juicy lemon
Zest of a lemon
? cup of water from the boiled chickpeas
Smoked paprika
Cumin
100g olive oil

An excellent appetizer for tsipouro, ouzo, or our wine. It's served with crispy bread drizzled with plenty of olive oil and finely chopped onions. It's in the spotlight during fasting periods and in cozy tavernas as an appetizer.

Ingredients:
• 500g broad beans from Evia
• 1 large dry onion
• 1 carrot, diced
• 1 bay leaf
• 2-3 allspice berries
• Salt and pepper to taste
• Olive oil

The classic eggplant salad with the addition of mayo, perfect to accompany our meals or incorporate into vegetable or cheese sandwiches, or even bruschetta. It can complement grilled meats or fish, or be included in Arabic pitas with a combination of cheese and roasted vegetables.

Our Ingredients:

• 4 globe eggplants
• 4 cloves of minced garlic
• 3 tbsp mayonnaise
• 1 tsp vinegar
• Salt and pepper

A delightful snack for beer and wine enthusiasts, and more. Traditionally served as the first appetizer on Clean Monday, this mixed pickle is perfect for those who enjoy something spicy!! It is our famous and much-loved pickle.

Ingredients:

• 4 cleaned and sliced carrots or passed through a mandolin
• 1 sliced beetroot (about half a centimeter thick)
• 3-4 celery stalks, cut into approximately 1-centimeter pieces
• Florets from ½ cauliflower
• Florets from half a broccoli
• Coarsely chopped cabbage pieces (about half a cabbage)
• 5-6 small cucumbers
• 5-6 sliced horn peppers
• 1 bell pepper, sliced
• 5-6 small chili peppers
• 2-3 bay leaves
• 1 tsp peppercorns
• 3 tsp capers
• 2-3 cloves of garlic, sliced
• 1 lemon, sliced
• Vinegar (to taste, as much as you like)
• 2 tsp coarse salt
• 1 tsp citric acid (acts as a preservative along with salt and vinegar, also keeps the vegetables color intact)

"Fava Bean Dip"
Fava beans are the fruit of the plant known as "lathouri," which are dried and cooked afterward. While in Greece, fava beans come from the seeds of the lathouri plant, in other countries, they may be made from peas or lentils. Fava beans are popular in Santorini and other regions of Greece but are also cultivated in many other parts of the world.
Fava beans are a highly nutritious food, rich in vitamins, minerals, and fiber. They contain vitamin B1, iron, copper, phosphorus, potassium, folic acid, and magnesium. Furthermore, they are low in saturated fats and cholesterol but high in plant-based fiber and proteins. They promote digestive health, help maintain blood sugar and cholesterol levels, and offer various benefits for overall health.
Fava beans have deep roots in history and have been used for centuries. The term "fava" first appears around the 6th to 5th century BC in written texts and is associated with a simple dish. In the 2nd century BC, the physician Dioscorides first connected the term "fava" with the fruit of the lathouri plant. In ancient times, the word "fava" referred not only to lathouri but also to other legumes.
The cultivation of lathouri dates back to antiquity and has continued for over 5,000 years in the Southeastern Mediterranean. In Greece, it has been cultivated since the late 5th millennium BC. In the Cyclades, particularly in Santorini, it was an essential food for the poor population.
The proverb "Κάποιο λάκκο έχει η φάβα" (Fava has some hole) is used metaphorically to imply that someone or something is hiding or has hidden intentions that are not apparent. The proverb is attributed to the monk Parthenios Katzioulis, who was known for turning the common language into an archaic form.
Other well-known proverbs related to fava include:
• "Σαν σ' αρέσει η φάβα, σπείρε και κάνα λαθούρι," which means if you like fava beans, you should also plant some lathouri.
• "Γάμος χωρίς όργανα, φάβα χωρίς κρεμμύδια," which signifies that something is incomplete or lacking without the necessary elements or conditions.
These proverbs reflect the multifaceted significance and wide usage of fava beans in Greek tradition and culture.
Now, let's take a look at the delicious fava bean dip recipe:

Ingredients:
• 250g fava beans
• 2 carrots, finely chopped
• 2 onions, finely chopped
• Juice from one juicy lemon
• Zest from one lemon
• ? cup water from boiling the fava beans
• Smoked paprika
• 100g olive oil
• Salt and pepper to taste

Get ready to embark on a flavorful journey that has been passed down through generations. Discover our beloved tzatziki, a traditional appetizer originating from Turkey, from the word "cacik." This unique dip combines the creamy taste of strained yogurt with the refreshing grated cucumber and the aromatic dill.

Tzatziki is the perfect accompaniment to our meats and fish, as its mild flavor balances the spicy kick of garlic, offering us a harmonious combination that will delight our taste buds. It is also an integral part of the famous gyros, which has gained fame worldwide.

Tzatziki is not just a dip. It is a cherished piece of our culinary heritage, with numerous variations and adaptations to suit our tastes and preferences. You can add extra ingredients such as tomatoes, peppers, beets, or even avocado to give your personal touch to this classic recipe.

Experience the joy it brings and allow it to guide you into a world of flavors and aromas. Enjoy it as a spread, a dip for your pita bread, or as a condiment for your meats and fish. This unique taste will captivate you and provide an unforgettable culinary experience.

Discover why it is a beloved and recognizable part of our cuisine. Its recipe holds an ancient tradition, while its flavor will conquer you from the first bite!

Our Ingredients:

1 cup Greek yogurt

2 cloves of minced garlic

2 tablespoons of olive oil

1 grated cucumber, squeezed to remove excess liquid

1 teaspoon of vinegar

1 teaspoon of lemon juice

2 tablespoons of finely chopped dill

Salt and pepper to taste.

Sauce Delicious juicy meatballs in a rich tomato sauce, fluffy and flavorful, with a velvety taste that will delight you. Perfect for your Sunday table or as an appetizer in the middle of a festive dinner where they will surely steal the show.

Our ingredients:
 For the meatballs:
250g ground beef
250g ground pork
1 large dry onion, finely chopped or minced (with its juices)
100g soaked and well-squeezed bread
1 egg ½ bunch of finely chopped mint
1 tsp dried basil
2 cloves of garlic, finely chopped
? bunch of parsley
1 medium ripe tomato, grated (peeled and deseeded)
1 tsp thyme
2 tsp white wine vinegar
Salt, pepper
1 shot glass of olive oil
Flour and olive oil for frying, as well as a little ouzo for shaping.

For the sauce:
1 dry onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp tomato paste
? tsp sugar
1 tsp finely chopped mint
1 tsp finely chopped basil
 Salt, pepper,
olive oil
½ kilo ripe tomatoes, peeled and deseeded, grated, or tomato juice

Meatballs with Oats and Ouzo
Divine, fluffy, and aromatic meatballs that will fill your home with their delicious scent as you make them and disappear as if by magic when served at the table. Kids love them, and so do adults. Make a large quantity because you will definitely need it...but even if you have leftovers (which you won't), you can make a wonderful sauce the next day to accompany your pasta!

Ingredients:
•    500g ground beef (twice ground)
•    250g ground pork (twice ground)
•    2 cloves of garlic, mashed
•    1 large ripe tomato, passed through a sieve
•    90g eggs
•    150g oats
•    1 large onion, finely chopped
•    30g ouzo
•    1 tsp dried oregano
•    1 tsp fresh basil, finely chopped
•    1 tsp fresh mint, finely chopped
•    1 tsp fresh parsley, finely chopped
•    Salt and pepper
•    Flour and olive oil for frying

The most delicious, fluffy, and aromatic meatballs that disappear as soon as they hit the table! Both kids and adults love them, which is why we make them often!

Ingredients:
•    700g ground beef (passed through a grinder once)
•    1 clove of garlic, mashed
•    3 slices of stale bread, soaked and squeezed
•    2 large onions, finely chopped
•    30g ouzo
•    1 tsp oregano
•    1 tsp fresh basil, finely chopped
•    1 tsp fresh mint, finely chopped
•    Salt and pepper
•    Flour and olive oil for frying

Yogurt Meatballs *yaourtlou*
Delicious, aromatic, and spicy meatballs filled with flavors that will impress you. Make them and serve them with pita bread and a glass of wine!

Ingredients:
•    ½ kg ground beef
•    3 dried onions, grated
•    2 cloves of garlic, finely chopped
•    100g breadcrumbs
•    1 canned tomato or 3-4 ripe tomatoes, grated
•    2 sprigs of fresh mint, finely chopped
•    1 tsp coriander
•    1 tsp cumin
•    ½ tsp sumac
•    ½ tsp cayenne pepper
•    1 tsp tomato paste
•    A pinch of sugar
•    1 tsp smoked paprika
•    Salt and pepper
•    2 eggs
•    Olive oil
For serving:
•    1 small bowl of yogurt
•    Pita bread
•    Finely chopped parsley
•    Paprika

Delicious, fluffy, and aromatic stuffed meatballs that we all love and are a staple of Greek Sunday lunches. We pair them with fried potatoes, rice, or mashed potatoes, and they are among the favorite dishes of children.

Ingredients:
• 300g ground beef
• 300g ground pork
• 2 onions, finely chopped or minced (with their juices)
• 100g stale bread, soaked and well squeezed
• 1 egg
• ½ tsp finely chopped mint
• 1 tsp dried basil
• 2 cloves of garlic, finely chopped
• ? cup finely chopped parsley
• 1 ripe tomato, peeled and grated (without the seeds)
• 250g Vermiou cheese or mozzarella cheese
• 1 tsp thyme
• 2 tbsp white vinegar
• Salt and pepper
• 1 shot of olive oil
• Flour and olive oil for frying, as well as a little brandy for shaping.