Top 20 Greek Recipes of the Week - May 5 - 11, 2008

Always a favorite, this quick and easy combination of thick yogurt, cucumber, garlic, and optional herbs is one of the most famous Greek dips and sauces.

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 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.

For many Greeks, cookies made with olive oil are the norm, but on special occasions and holidays, butter cookies are favorites! Make these at any time, and get the kids to join in. Because the cookies are small and the strips of dough are fun to work with, kids have a great time coming up with their own shapes.

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.