Top 20 Greek Recipes of the Week - March 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.

This braided or twisted sweet bread is made throughout the year and at other holidays, but it is an Easter tradition decorated with red eggs, symbols of the holiday. Also delicious for breakfast or with coffee or tea.

The skins used to make the dye are from yellow (Spanish) onions. Whenever I cook with these onions, I save the skins in a plastic bag and put them in the fridge... to use for dyeing the red eggs that are one of the most traditional elements of the Greek Easter celebration. It may be a bit surprising, but the drab looking onion skins actually do produce those beautiful red eggs.

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.

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 recipe is for full fat sheep or cow's milk yogurt made the traditional way, without a yogurt maker. It's a very simple recipe with two ingredients.

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. Make them with small pieces of meat to recreate a classic Greek street food, or make them large for a meal.

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.