25 Classic Greek Recipes

In Greek: φασολάκια φρέσκα, say: fah-soh-LAHK-yah FRES-kah

As simple as this recipe looks, it will fast become a family favorite. Fresh grean beans, tomatoes, herbs and spices are simmered together long enough for the tastes to meld. In a traditional Greek diet that is heavily weighted toward dishes without meat, this is a favorite main dish.

In Greek: φασσολάδα, say: fah-so-LAH-thah

According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil.

It can be made with tomato (red version) or lemon juice (white version), and whichever way you choose, culinary tradition dictates that fassolatha be served with crusty bread, feta cheese (except during Lent and periods of fasting when eating cheese is restricted), and black olives.

In Greek: melomakarona, μελομακάρονα, say: meh-loh-mah-KAH-roh-nah; phoenikia, φοινίκια, say: fee-NEEK-yah

Melomakarona (also called Phoenikia) are one of the most famous cookies in Greece. They are a favorite throughout the year, and a Christmas tradition.

This recipe calls for olive oil instead of butter or other shortening, and creates a delightful treat. The spice cookies are made with cinnamon and cloves, soaked in a honey syrup, and sprinkled with sesame seeds, walnuts, and cinnamon. And they disappear as quickly as you can make them.

In Greek: φακές σούπα, say: fah-KES SOO-pah

Legumes are an important part of the Greek diet, and lentil soup is a perennial favorite as well as a Lenten dish consumed during fasting periods in the Greek Orthodox faith.

Use the lentils of your choice, but in Greece, this is traditionally made with small green-brown lentils. This soup can be made with or without tomatoes.

In Greek: αρνί με πατάτες, say: ar-NEE meh pah-TAH-tes

Leg of lamb (bone in or out) and potatoes roasted together with the flavors of garlic, lemon, and oregano is a great "company's coming" or special occasion meal. The recipe is easy to prepare, and the taste is out of this world. If you've never prepared lamb and/or potatoes with lemon juice, this is the time to try.

In Greece, where lamb is the most important meat, this dish is a favorite at Easter and on celebratory occasions.

In Greek: μουσακάς, say: moo-sah-KAS

Traditional Greek moussaka dishes were layered casseroles of vegetables and meat. In the early 20th century when cream sauces were introduced into Greek cooking, a thick topping of bechamel was added to traditional recipes, creating what is arguably Greece's most famous dish as we know it today.

This recipe for moussaka is the most well known. Layers of sliced eggplant, meat sauce, and cheese are topped with bechamel sauce. It can take most of a day to prepare - as well as almost every inch of counter space - but it tastes divine and freezes well.

The recipe also includes links to more moussaka recipes using other vegetables, and even a vegetarian version.

In Greek: χαλβάς, say: hahl-VAS

I adore halvas. The basic ingredients of semolina (or farina) and olive oil make it a high-calorie choice to begin with, and then the addition of a sugar syrup, nuts, raisins, and honey just keep that calorie count going up. On the other hand, it has no eggs, milk, or butter, so perhaps there's some balance there.

This recipe for halvas, with nuts, honey, and raisins, is my favorite and includes links to other versions - even a low fat version (although taste is sacrificed, I'm sorry to say).

Keep the serving size small and the calories should be manageable.

In Greek: σουβλάκι, say: soov-LAH-kee

A classic street food, party food, and grilling favorite, skewered meats, poultry, fish, vegetables, and other foods are easy, delicious, and always seem to disappear as fast as they're made.

As a street food and appetizer, small chunks of skewered meat are served "on the stick" (small wood skewers), or wrapped in pita bread sandwiches. At the table, the size of the pieces can be large or small, and depending on what's being skewered, work as the main event or side dish.

In Greek: μπακαλιάρος με σκορδαλιά, say: bah-kahl-YAH-rohs meh skor-thal-YAH

Salt cod (bakaliaros) is a favorite in Greek homes as well as a tradition on Greek Independence Day.

There are a couple of different recipes for skorthalia, the garlic spread that is traditionally served with the fried cod, and the one I like best is made with potatoes, resulting in the best garlic mashed potatoes ever!

Salt cod can be purchased in dry salted slabs that need to be soaked to remove the preserving salt, and can also be found already desalinated in the frozen food section of many markets. When buying the frozen version, be sure to look for the word "desalinated" on the package. Fresh cod has a very different taste.

In Greek: γύρο, say: YEE-roh

Gyro isn't as much as classic as it is a well loved and quite famous street (fast) food. Sold at sidewalk stands all over Greece, the cone fo meat, cooked on an upright rotisserie grill, is sliced thinly put into pita wraps and also served as a main dish with the same ingredients used in the sandwich on the side (yogurt or tzatziki, tomatoes, onion, french fries, and grilled pita bread).

The word gyro means "turn" or "revolution," and that's just what this fabulous cone of meat does as it cooks.

Gyro can be made with different meat and poultry (whole slices or ground), but this recipe for homemade pork gyro is probably the favorite in Greece. The key to recreating an authentic taste at home is in the spices.