MAIN INGREDIENTS
Braised okra is a Greek classic that is usually enjoyed as a light main course or a side dish. It consists of okra, sautéed onions, and fresh or canned tomatoes. All of the ingredients are braised in olive oil and seasoned with a variety of fresh herbs.
If served as the main course, this flavor-packed vegetable dish is traditionally accompanied by crusty bread on the side.
MAIN INGREDIENTS
This Greek vegetable stew consists of artichokes, vegetables such as onions, carrots, potatoes, peas, various herbs, and lemon juice. The name of the dish is roughly translated as city-style artichokes since it hails from Istanbul, a city that was formerly known as Constantinople, which many Greeks refer to as Polis (the City).
Though it is enjoyed all year round, anginares a la Polita is a dish mainly associated with Easter and Lent. It can be enjoyed as a main course as well as a side dish, and it is recommended to pair it with slices of country-style bread.
MAIN INGREDIENTS
This simple Cretan dish is prepared with the bulbs of Leopoldia comosa, a plant that typically grows in wild, mountainous areas. When collected, the bulbs are thoroughly cleaned and can be cooked, stewed, pickled, or served fresh, usually dressed up with olive oil and lemon juice or vinegar.
The salad version of the dish is mainly enjoyed as a meze or an accompaniment to various meat dishes.
MAIN INGREDIENTS
In its simplest form, spanakorizo consists of rice and spinach that are slowly simmered until creamy and well combined. The dish is usually generously seasoned with lemon juice and olive oil and is easily adapted with additional ingredients such as spring onions, chickpeas, leeks, and a variety of herbs and spices.
It is traditionally prepared during Lent but is commonly enjoyed all year round as a healthy main course, when it is typically accompanied by feta, or as an accompaniment to various meat or seafood dishes.
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