📝 Ingredients:

• 4 large ripe tomatoes, cut into wedges
• 1 English cucumber, thickly sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, cut into rings
• 200g Greek feta cheese, cut into blocks
• 1 cup Kalamata olives
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tsp dried oregano
• Salt and pepper

👨‍🍳 Instructions:

1. Arrange tomato wedges on large platter
2. Add cucumber slices around tomatoes
3. Scatter red onion and bell pepper rings
4. Add Kalamata olives throughout
5. Place blocks of feta cheese on top
6. Drizzle generously with olive oil
7. Sprinkle with red wine vinegar
8. Season with oregano, salt, and pepper
9. Do not toss - serve immediately as arranged
10. Accompany with crusty bread

📝 Ingredients:

• 600g chicken thighs, cut into pieces
• 400g rabbit, cut into pieces (or more chicken)
• 400g bomba or Calasparra rice
• 1.5 liters chicken stock
• Pinch of saffron threads
• 300g green beans, trimmed
• 200g lima beans
• 4 tomatoes, grated
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• Fresh rosemary sprig
• 1/2 cup olive oil
• Lemon wedges

👨‍🍳 Instructions:

1. Heat olive oil in large paella pan
2. Season and brown chicken and rabbit pieces
3. Remove meat, sauté green beans until charred
4. Add garlic, cook 1 minute
5. Stir in grated tomatoes and paprika
6. Return meat to pan with lima beans
7. Add rice, spread evenly without stirring
8. Pour hot stock infused with saffron over rice
9. Add rosemary sprig, cook over medium heat 15 minutes
10. Reduce heat, cook 10 more minutes until rice done
11. Rest 5 minutes off heat covered with towel
12. Serve with lemon wedges

📝 Ingredients:

• 3 large eggplants, sliced 1cm thick
• 800g ground lamb or beef
• 2 onions, diced
• 4 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1/2 cup red wine
• 2 tsp cinnamon
• For béchamel: 100g butter
• 100g flour
• 1 liter milk
• 2 egg yolks
• 150g kefalotiri or Parmesan cheese
• Nutmeg, salt, pepper

👨‍🍳 Instructions:

1. Brush eggplant with oil, roast at 400°F until golden
2. Brown ground meat in large pan
3. Add onions and garlic, cook until soft
4. Add wine, tomatoes, cinnamon, simmer 30 minutes
5. Make béchamel: melt butter, whisk in flour
6. Gradually add milk, cook until thick
7. Remove from heat, stir in egg yolks and half the cheese
8. Layer eggplant, meat sauce, repeat
9. Top with béchamel, sprinkle remaining cheese
10. Bake at 350°F for 45 minutes until golden
11. Cool 20 minutes before cutting
12. Serve with Greek salad

📝 Ingredients:

• 500g dried chickpeas (not canned), soaked overnight
• 1 onion, roughly chopped
• 6 cloves garlic
• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1/2 tsp baking soda
• 4 tbsp flour or chickpea flour
• Oil for frying
• Tahini sauce for serving

👨‍🍳 Instructions:

1. Drain soaked chickpeas thoroughly
2. Add chickpeas, onion, garlic, herbs to food processor
3. Pulse until finely ground but not pasty
4. Transfer to bowl, add spices, salt, baking soda
5. Stir in flour, refrigerate mixture 1 hour
6. Form mixture into small patties or balls
7. Heat oil to 350°F in deep pot
8. Fry falafel in batches 3-4 minutes until golden
9. Drain on paper towels
10. Serve in pita with tahini, tomatoes, cucumber
11. Garnish with pickles and fresh herbs
12. Add hot sauce if desired

📝 Ingredients:

• 3 tbsp olive oil
• 1 onion, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 1 can (800g) whole tomatoes, crushed
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 6 large eggs
• 100g feta cheese, crumbled
• Fresh parsley and cilantro
• Crusty bread for serving

👨‍🍳 Instructions:

1. Heat olive oil in large skillet
2. Sauté onion and bell peppers until soft
3. Add garlic, cook 1 minute
4. Stir in cumin, paprika, and cayenne
5. Add crushed tomatoes with juice
6. Simmer 15 minutes until sauce thickens
7. Season with salt and pepper
8. Make 6 wells in sauce with spoon
9. Crack an egg into each well
10. Cover, cook 8-10 minutes until eggs set
11. Sprinkle with feta and fresh herbs
12. Serve directly from skillet with bread

📝 Ingredients:

• 2 cans (800g) chickpeas, drained
• 1/2 tsp baking soda
• 1/2 cup tahini
• 3 cloves garlic
• 1/3 cup fresh lemon juice
• 1/2 cup ice water
• 1 tsp cumin
• Salt to taste
• For topping: olive oil
• Paprika
• Fresh parsley
• Pine nuts

👨‍🍳 Instructions:

1. Simmer chickpeas with baking soda 20 minutes
2. Drain chickpeas, discard loose skins
3. Blend tahini with lemon juice until whipped
4. Add garlic, cumin, and salt to tahini
5. Add warm chickpeas to blender
6. Blend on high, gradually adding ice water
7. Blend 4-5 minutes until ultra-smooth
8. Taste and adjust seasoning
9. Spread on serving plate with back of spoon
10. Drizzle generously with olive oil
11. Sprinkle with paprika and parsley
12. Top with toasted pine nuts

📝 Ingredients:

• 500g phyllo pastry sheets
• 400g walnuts, finely chopped
• 200g pistachios, finely chopped
• 2 tsp cinnamon
• 250g butter, melted
• For syrup: 2 cups sugar
• 1 cup water
• 1 cup honey
• 1 cinnamon stick
• 3 cloves
• Lemon peel strip
• 1 tsp vanilla

👨‍🍳 Instructions:

1. Mix walnuts, pistachios, and cinnamon
2. Brush baking pan with melted butter
3. Layer 8 sheets phyllo, brushing each with butter
4. Sprinkle generous layer of nut mixture
5. Add 2-3 sheets phyllo, butter, more nuts
6. Repeat layering until nuts are used
7. Top with 8 sheets phyllo, buttering each
8. Cut into diamond shapes before baking
9. Bake at 350°F for 50 minutes until golden
10. Make syrup: boil sugar, water, honey, spices
11. Simmer 15 minutes, add vanilla, cool completely
12. Pour cold syrup over hot baklava, let soak overnight

📝 Ingredients:

• 1 kg fresh spinach, chopped
• 1 bunch green onions, chopped
• 1 bunch fresh dill, chopped
• 1/2 bunch fresh parsley, chopped
• 400g feta cheese, crumbled
• 200g ricotta cheese
• 4 eggs, beaten
• 500g phyllo pastry
• 200g butter, melted
• Nutmeg
• Salt and pepper

👨‍🍳 Instructions:

1. Sauté spinach until wilted, squeeze out excess water
2. Cook green onions until soft
3. Mix spinach, onions, dill, and parsley
4. Add feta, ricotta, and beaten eggs
5. Season with nutmeg, salt, and pepper
6. Brush baking pan with butter
7. Layer 10 sheets phyllo, brushing each with butter
8. Spread spinach mixture evenly
9. Top with 10 more phyllo sheets, buttering each
10. Score top layers into squares
11. Bake at 350°F for 45 minutes until golden
12. Cool 10 minutes before cutting and serving