Top 10 Greek Recipes of the Week July 16 - 22, 2007

These fried zucchini are often served as an appetizer or meze as well as a side dish. The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Soda water in the batter makes them delightfully airy and crunchy.

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.

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.

Of all the versions of souvlaki - skewered kebabs - pork is the most frequently used meat, and a favorite of Greeks and tourists alike. This is an easy recipe to make, and even easier to eat. Serve on the skewers for an authentic touch.

Save your ripest and most aromatic tomatoes for this traditional salad that showcases tomatoes and cucumbers (optionally, small peperoncini peppers). Summer vine-ripened tomatoes smell like tomatoes even before they are cut, so if you have unripened tomatoes on hand, wait until they ripen completely before making the salad!

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.

This medley of oven-roasted summer vegetables is a Greek classic. Perfect as a meatless main dish, it's also a delicious side dish with grilled fish or lamb chops. Briam features eggplant, zucchini, potatoes, garlic, onions, and tomatoes, and Nikki's recipe adds the taste of cumin, cayenne pepper, and some artichokes (optional). Delicious! Briam is an easy dish to make, and takes about one hour to cook.

The way professionals make gyro on an upright rotisserie is fabulous, but not the most practical for most of us cooking at home. This version uses the same meat (pork) and seasonings, but has been adapted to home cooking.

This is a family favorite because it's quick, and easier to make than some other versions. The spinach needs to be cooked the day before, but once the pita (pie) gets started, it takes a few minutes to get it ready, and about 45 minutes to bake.