the kitchen archive —
All the recipes,
with their stories
Every dish in our archive comes with the history that made it — where it came from, who first cooked it, and why it still belongs on a Greek or Cypriot table.
Kokkinistos Trahanas with Yogurt
Sour trahana simmered in a spicy tomato broth until creamy, served with cool Greek yogurt, boukovo and wild oregano — one humble food, countless traditions.
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Stuffed Horn Peppers
Horn peppers stuffed with feta, tomato, garlic and wild oregano, baked until soft and caramelised — an American ingredient that became a Greek kitchen staple.
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Saganaki with Grape Jam
Golden fried cheese, crisp outside and molten within, served with a slow-cooked grape jam brightened with lime — the taverna classic named after its little pan.
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Fava
Silky yellow split-pea purée crowned with caramelized onions and capers — a dish that survived the volcano that buried ancient Santorini.
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Melopita
The honey pie of Sifnos — fresh anthotyro, honey and eggs baked without pastry into a soft, golden custard. Ranked the world's number one sweet pie by TasteAtlas.
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Dakos
Crete's twice-baked barley rusk soaked with marinated grated tomato, crowned with feta, capers, olives and wild oregano — field food that became a symbol of an island.
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Karpuzenia
The traditional watermelon pie of Milos — overripe watermelon baked with flour, olive oil, cinnamon, honey and sesame into a caramelised, jam-like island sweet.
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Gemista Orfana
The 'orphan' stuffed vegetables of the Greek summer — no meat, just ripe tomatoes, peppers and zucchini filled with herbed rice, pine nuts and raisins, baked until caramelised.
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Achaian Makaronopita
The pasta pie of Achaia — pastitsio noodles bound in a rich custard of milk, eggs, feta and mizithra, baked until golden.
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Tzatziki
Thick strained yogurt whipped with grated cucumber, garlic, olive oil, vinegar, and a shower of dill — the cool, garlicky heart of the Greek table, older than any of us can properly count.
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Ladenia
The flatbread of Kimolos — a Cycladic ancestor of pizza, generous with olive oil, sweet red onions, ripe tomatoes, and wild oregano, baked until the crust is deep gold and the tomato edges are almost burnt.
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Domatopita (Greek Tomato Pie)
A rustic Greek tomato pie — ripe summer tomatoes, crumbled feta, and a garden of herbs wrapped in crackling layers of village phyllo, sesame-scattered and baked deep golden.
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Imam Bayildi
Slow-roasted eggplants split open and stuffed with a garlicky, olive-oil-soaked tomato-and-onion confit — an Ottoman legend so rich, they say the Imam fainted.
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Cypriot Hollandaise
The French classic, reborn with Cypriot wild oregano — a silky, lemon-bright hollandaise infused with our own mountain rigani. A small experiment in what happens when one good ingredient changes everything.
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Kremmydokeftedes (Onion Fritters)
Sweet onions, three kinds of herbs, a flick of lemon zest — Greek onion fritters fried until lace-edged and crisp, served with cold yogurt for dipping.
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Biskotoglyko
Greek childhood in three layers — milk-soaked petit beurre biscuits, vanilla cream, a glossy red jelly top. The dessert every Greek mother made for Sunday lunch in the 1980s, and still does.
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Chocolate Mousse with Orange & Olive Oil
Cold dark-chocolate mousse, blood orange segments, a hard pour of green olive oil and a pinch of salt — the most quietly Greek dessert in the world.
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Patsavouropita
The 'rag pie' — torn phyllo sheets baked into a syrup-soaked golden slab, scattered with walnuts. The Greek grandmother's most cunning trick.
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Ravani
The original syrup-soaked semolina cake of Greek grandmothers — golden, fragrant, dusted with coconut, drowned in cinnamon-and-lemon syrup. Foolproof. Forever.
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Kariokes
Dense, dark, walnut-studded chocolate bars from the city of Xanthi — born from leftover biscuit crumbs and turned into one of northern Greece's most beloved sweets.
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Pourgouri
Cracked wheat cooked slow with tomato and onion — the grain that fed Cyprus for three thousand years before rice ever reached the island.
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Tyropitaria (Greek Deep-Fried Cheese Pies)
Crackling, blistered envelopes of olive-oil pastry hiding a soft, salty heart of feta — the meze that disappears off the table the moment it lands.
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Rizogalo
Greek rice pudding — milk, vanilla, a stick of cinnamon, the zest of one orange. A dessert that travelled with Alexander the Great and never went home.
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Feta Saganaki in Phyllo with Honey
A whole block of feta wrapped in phyllo, fried until the pastry crackles, then drowned in honey and sesame — Greece's most-screenshotted meze.
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Vasilopita
The New Year cake every Greek family cuts at midnight — soft, honeyed, perfumed with orange and clove, with a single lucky coin hidden inside.
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Greek Brûlée
Crème brûlée with the lid kicked off Paris and dropped in a Greek village — feta-yogurt mousse under a brittle caramel, finished with oregano and black pepper.
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Melomakarona
Soft, spiced, olive-oil cookies dunked in honey syrup and showered in walnuts — the smell of Greek Christmas in every village home.
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Dolmadakia Yialantzi
Tender vine leaves rolled around herb-laced rice, simmered slow in lemon and olive oil — the meze with the secret history of Greek freedom inside it.
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Lahanorizo
Sweet cabbage slow-cooked with tomato and rice, finished with crumbled feta, parsley and a flick of boukovo — the winter laderá that fed Greece through every cold month it ever had.
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Sesame Halloumi with Honey & Carob Molasses
Halloumi rolled in sesame, fried until the crust crackles, drizzled with honey and Cypriot χαρουπόμελο — sweet, salty, the island on a plate.
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Spanakorizo
Greek spinach and rice cooked slowly in olive oil, perfumed with dill and finished with a hard squeeze of lemon — the most quiet, most healing of village dishes.
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Melitzanosalata
Smoky open-flame eggplant mashed with Florina red pepper, garlic and olive oil — the Greek meze that asks for bread and patience.
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Slow-Baked Chickpeas with Lemon, Carob Honey & Oregano
A bowl of patience — chickpeas slow-baked in their own broth with bay, cardamom and Cypriot carob honey, finished with three lemons.
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Kolokythakia Sote with Feta Mousse
Golden pan-seared zucchini ribbons laid over a cool, whipped feta-and-mint mousse — a Greek summer plate in two ingredients.
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Briam
The slow-roasted vegetable tray of the Greek summer — zucchini, eggplant, potato, peppers and tomato baked together until everything melts into one.
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Kolokithokeftedes (Zucchini Fritters)
Crispy Greek zucchini fritters threaded with feta, mint and dill — a summer-island classic eaten with cold yogurt and colder beer.
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Figs & Feta
Sweet, salty, unforgettable. A whole block of feta baked with fresh figs, Aeginian pistachios and a flick of chilli — pure Greek summer in a dish.
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Greek Potatoes with Eggs (Patates me Avga)
Pan-fried potatoes, soft farm eggs, crumbled feta and oregano — the comfort plate every Greek child grew up on.
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Patates Giahni (Greek Potato Stew)
Tender potatoes slow-simmered in olive oil, tomato and herbs — Greek comfort food, finished with parsley and crumbled feta.
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Greek Cheese Balls with Strawberries
Crispy Greek cheese balls served with a sweet-savoury strawberry mix — a small, surprising plate built to share.
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Mavromatika · Part II (Greek Edition)
The ancient Greek way — black-eyed beans simmered with honey, vinegar and mustard seeds. Sweet, tangy, earthy, and 2,000 years old.
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Mavromatika (Greek Black-Eyed Peas)
Black-eyed beans slow-simmered with olive oil, tomato and herbs — a humble bowl that carries thousands of years of history.
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Risotto Gemista
Yiayia's gemista, rebuilt as a risotto — roasted-tomato rice, pine nuts, raisins, herbs and a quenelle of feta mousse.
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Κριθαρότο (Greek Orzo Risotto)
The Greek answer to risotto — silky orzo cooked slowly with wine, broth and a quiet kind of patience.
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Horiatiki (Greek Village Salad)
Tomatoes, cucumber, white onion, olives, oregano — a thick slab of feta, a flood of olive oil, and bread for the papara. The whole Greek summer on a single plate.
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Crustless Greek Cheese Pie
Soft inside, gold on top — a yogurt-and-feta cheese pie with no phyllo, no fuss. The Greek tavernas' lazy-summer trick that always disappears first off the table.
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Agrelia me ta Afka (Asparagus with Eggs)
Wild asparagus folded into eggs and olive oil — the taste of Cypriot and Greek spring.
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Fasolada
Greece's humble white bean soup — a bowl that carries the country's story of resilience.
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