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.
Avgofetes
Greek egg-fried bread — yesterday's loaf dipped in egg and milk, fried golden in olive oil and served with honey and cinnamon. Older than French toast.
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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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Hilopites with Sausages & Eggs
Greece's village egg pasta simmered with sausages, peppers and tomato, finished with eggs stirred through for creaminess — topped with feta and wild oregano.
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Keftedakia
Golden fried Greek meatballs with mint, lemon, cumin and wild oregano — an idea that travelled from Persia to every Greek island and family table.
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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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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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Gemista (Greek Stuffed Tomatoes & Peppers)
The August dish that Greek gardens were made for — sweet ripe tomatoes and bell peppers hollowed out and filled with a herby beef-and-rice pilaf, slow-baked until the tops blister and caramelise.
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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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Greek Lemon Chicken with Potatoes
The Sunday-lunch smell of every Greek home — chicken thighs and lemony potatoes slowly roasted together in one tray, the skin turning deep bronze while the potatoes drink up the pan juices.
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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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Corfiot Sofrito
Thin slices of beef braised slowly in olive oil, garlic, white wine, and vinegar, showered with parsley — Corfu's most elegant Sunday dish, born of 700 years of Venetian trade.
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Psarokeftedes (Fish Cakes)
Golden-fried Greek fish cakes bound with stale bread, garlic, and a garden of fresh herbs — a 2,000-year-old lesson in wasting nothing that still tastes of the sea.
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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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Pastitsio
The Sunday-lunch heart of Greek home cooking — long tubes of pasta layered with a spiced red-wine meat sauce and a thick, golden béchamel baked until the top blisters and browns.
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Manti
Tiny hand-folded Pontic dumplings — spiced beef sealed in thin pasta, drowned in garlicky yogurt and butter blushed with paprika, sumac, and dried mint. A dish that travelled continents.
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Red Mullet Savóro
An old fishermen's recipe from the Aegean — golden-fried red mullet bathed in a vinegar-and-wine sauce with rosemary, raisins, and the salt air of the open sea.
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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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Magiritsa
The soup that ends the Lenten fast at midnight on Holy Saturday — lamb, dill, lettuce, rice, and the lemon-and-egg avgolemono that lifts the whole pot into Easter morning.
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Afelia
Cypriot pork slow-braised in red wine and crushed coriander seed — the most quietly Cypriot dish in the world. Simple food, from strong people.
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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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Gigantes Plaki with Cypriot Loukanika
Soft, creamy giant beans baked in smoky tomato with charred Cypriot loukaniko — the kind of bowl that warms the room before it warms you.
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Soutzoukakia Smyrneika
Smyrna-style spiced meatballs in tomato — cumin, garlic, cinnamon, and the memory of a city that no longer exists in Greek hands.
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Kolosafades (Rhodian Stuffed Sausages)
Slow-boiled then oven-crisped Rhodian sausages stuffed with pork, rice and fresh herbs — a Dodecanese village heirloom we cooked with Grandmother Dionysia of Kitala, Salakos.
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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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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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Kagianas
Soft eggs poached into slow-cooked tomato with Greek sausages, oregano, and crumbled feta — the rustic one-pan supper of the Peloponnese.
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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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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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Chicken Giouvetsi
Chicken legs baked into a tray of orzo and slow-cooked tomato, perfumed with cinnamon and crowned with crumbled feta — the Sunday lunch of every Greek family.
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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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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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Skioufichta Choriatika
Hand-rolled Cretan pasta tangled in tomato, capers, olives and crumbled feta — village food, loud and honest.
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Spetsofai (Greek Sausage & Peppers)
Country sausage and bell peppers slow-simmered in a deep red tomato sauce — Greece's most beloved taverna dish, from the slopes of Pelion.
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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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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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Moussaka
Greek comfort food at its grandest — golden layers of potato, eggplant and spiced beef under a blanket of béchamel.
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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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Youvarlakia (Greek Meatballs in Avgolemono)
Tender meatballs and rice simmered in a silky lemon-egg sauce — Greek comfort food, made for two on a cold night in.
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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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Loukoumades
Crisp bites of Greek history — yeasted dough fried to gold, drowned in honey, dusted with cinnamon, scattered with walnuts. The oldest dessert in Europe.
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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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Kleftiko
Lamb sealed in parchment with herbs, lemon and cheese — the dish of mountain rebels, slow-cooked until it falls apart by hand.
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Rhodian Meatballs
Crispy on the outside, juicy on the inside — Rhodes' fragrant pan-fried meatballs, born from scarcity and built on herbs.
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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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