This traditional Greek soup employs beef, lamb, or pork tripe as key ingredients. While there are many different regional varieties of the soup, most use animal’s head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.
The broth is occasionally thickened with avgolemono, a mixture of whisked eggs and lemon juice. Patsas is commonly regarded as a great hangover remedy and is traditionally enjoyed in the late hours, after a night of indulgence at Greek taverns.
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Kalogeros is a traditional beef stew that's served as a casserole. It originates from Naxos. The dish is made with a combination of veal or beef chunks that have been stewed in tomato sauce, eggplants, tomatoes, Graviera cheese, cinnamon, and Myzithra cheese.
The eggplants are sliced in half and fried, then topped with the beef, Myzithra, slices of tomatoes, and Graviera cheese. The combination is sprinkled with cinnamon and baked until the Graviera cheese melts. Kalogeros is traditionally served with fried potatoes.
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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.
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This vegetable dish couples artichokes and peas with a flavorful lemon-infused sauce that is generously seasoned with dill. Arakas me aginares, which translates as artichoke with peas, is occasionally enriched with potatoes, other fresh herbs, and tomatoes or tomato preserve.
Though it can be enjoyed throughout the year, this Greek classic is traditionally prepared during the fasting period and is typically enjoyed as a main course, accompanied by bread and feta cheese on the side.
Patatato is a signature specialty of the Greek island of Amorgos, in the Aegean Sea. This dish is a combination of meat and potatoes which are cooked slowly in a rich tomato sauce with onions, garlic, olive oil, and red or white wine. Goat or kid meat is the usual choice of meat for this specialty, although a combination of kid, lamb, and beef or veal may also be used.
The dish is characterized by an intense aroma and flavor due to the use of aromatic spices such as cinnamon, allspice, cloves, and pepper. Traditionally, this delicacy is prepared and served on special occasions such as weddings, fairs, and religious festivals that are celebrated on the island.
Hailing from Crete, sofegada is a hearty vegetable stew that can be made with any seasonal vegetables. Usually, it includes zucchinis, peppers, potatoes, eggplant, leeks, tomatoes, and various spices and herbs. There is no set recipe for sofegada, and though it mainly consists of vegetables and is often enjoyed as a fasting dish, some versions can include seafood or snails.
This filling stew is said to date to the beginning of the 20th century, and it was traditionally prepared in clay pots. Optionally, it can also be finished in the oven. The dish is enjoyed as a main course and is usually accompanied by crusty bread on the side. Feta or myzithra cheese can be served on the side or crumbled on top of the dish.
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A traditional summer staple in Greece, fasolakia is a simple, one-pot dish consisting of green beans that are simmered in olive oil alongside fresh, ripe tomatoes. It is occasionally enriched with other vegetables, such as onions, zucchini, or potatoes, and is usually seasoned with a variety of fresh herbs.
Traditionally enjoyed as the main course, fasolakia is often served topped with crumbled feta cheese and accompanied by bread.
MOST ICONIC Fasolakia
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This thick and nutritious chickpea soup is a Greek classic that is enjoyed throughout the country, but is traditionally associated with the island of Sifnos, where it comes in a form of a thick, oven-cooked stew. Revithia varies in consistency and additional ingredients, but it is often enriched with lemon and olive oil that give the dish its specific, tangy flavor.
It is usually enjoyed warm, served drizzled with olive oil, and accompanied by bread.
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Moshari lemonato me patates is a traditional dish that's usually cooked at home. The dish is usually made with a combination of onions, potatoes, veal, white wine, olive oil, sugar, salt, pepper, lemon juice, and garlic. The onions are sautéed in olive oil until tender.
The veal is browned on all sides and the meat and onions are covered with wine and simmered for a feww minutes. The water, garlic, sugar, and lemon juice are added to the pot, and the dish is simmered until the meat is tender. The veal is sliced and placed back into the pan with fried potatoes, and the dish is then simmered over low heat until the potatoes are soft and the veal is extremely tender.
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