Top 10 Greek Recipes of the Week - November 12 - 18, 2007

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.

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 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 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.

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.

If you have olive trees and are interested in home-curing, here are several methods used in Greek homes that you can try.

Roasted potatoes with garlic, lemon, and oregano, are a favorite side dish in Greek homes, and this recipe adds a bit of a surprise with a touch of orange juice.

Baking-challenged friends tell me that they have great success with this recipe. It's easy, with no special tricks, and while bread flour is usually the flour of choice, it produces nice results with all-purpose flour, which I used to make the loaves in the photo at left. One hour and twenty minutes, start to finish.

Making pastitsio is similar to making lasagna. The ziti pasta (long tubular pasta) is layered with a meat sauce and cheese, but there the similarity ends. Pastitsio (say: pah-STEET-see-oh) is topped with a thick layer of creamy béchamel sauce, then sprinkled with more cheese and baked. Comfort food at its finest!