Top 20 Greek Recipes for the Week November 24 - 30, 2008

The creamy combination of yogurt, cucumber, and garlic makes tzatziki a refreshing appetizer that can be eaten alone, with bread, or as an accompaniment to vegetables, meat dishes, and pita wraps. It is one of the dips for which Greece is most well-known. Making it for a large group? Try adding grated carrots to increase the quantity (1 carrot for each cup of yogurt used). They add a nice crunch and don't affect the taste.

This is the Greek recipe for moussaka with eggplant, probably the most well-known of all versions, and a favorite of Greeks and non-Greeks alike. A casserole dish, moussaka is made with layers of ground meat and vegetables, and topped with a rich cream sauce.

This dip is a delicious appetizer and a favorite with regional differences in this part of the world. The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste). It's quick to make, no cooking involved, and it's vegan- and vegetarian-friendly.

Phyllo dough is easy to make, and the difference when using it to make pitas and pastries is remarkable in taste and in ease of handling. It can be rolled out by hand or with a pasta machine.

This version of baklava, made with olive oil (the recipe can also be made with butter), is a modernized version of Gastrin (say: GHAH-streen) - an ancient Cretan sweet known from Roman times. Use butter if you must, but this version made with olive oil is absolutely delicious.

Galaktoboureko is my favorite sweet - and it isn't difficult to make. The lightly lemon-scented custard is enclosed in layers of thin, flaky phyllo (filo) dough, then topped with a light syrup after baking. (Galaktoboureko can also be made as individual rollups.)

A favorite to serve with dips and spreads, and pita wraps (sandwiches) of all descriptions, pita bread is not difficult to make, and freezes well.

This thick version of bechamel comes from my neighbor, Yiorgia, and it turns out thick and rich every time. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.

While moussaka may be the most famous Greek dish with a thick béchamel topping, Pastitsio (say: pah-STEET-see-oh) isn't far behind, and is probably the most famous Greek pasta dish. This recipe for Pastitsio calls for bucatini pasta (long tubular pasta), but any thick pasta can be used. The pasta is layered with a meat sauce and cheese, and topped with a thick layer of creamy béchamel sauce. More cheese is sprinkled on top and it's baked to golden perfection. Comfort food at its finest!

Melomakarona cookies are made with the traditional tastes of cinnamon and cloves, dipped in a light honey syrup after baking, and topped with a sprinkling of nuts. They are a holiday tradition all over Greece, with many variations, and this is one of my favorites.