Greek cooking is Mediterranean home food at its most direct: good olive oil, ripe vegetables, lemon, oregano and feta. This list includes weeknight dishes like souvlaki and horiatiki as well as weekend projects like moussaka and baklava.
1. Avgolemono Soup
Greek avgolemono: a silky chicken, rice and egg-lemon soup. Comforting and ready in under an hour.
Get the recipe2. Chicken Souvlaki
Greek chicken souvlaki marinated in lemon, garlic and oregano, grilled on skewers and served in pita with tzatziki.
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3. Fakes (Greek Lentil Soup)
Fakes: a thick Greek lentil soup with tomato, bay and garlic, finished with olive oil and a splash of vinegar.
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Fasolada, Greece’s national bean soup: white beans simmered with tomato, carrot, celery and plenty of olive oil.
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Gemista: tomatoes and peppers stuffed with herby rice and baked in olive oil with potatoes until soft and caramelised.
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Classic Greek moussaka layered with roasted aubergine, potato, cinnamon-spiced lamb and a thick, golden béchamel.
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Traditional Greek village salad with ripe tomatoes, cucumber, green pepper, red onion, Kalamata olives and a slab of feta.
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Crisp, honey-soaked Greek baklava layered with buttered filo, walnuts, pistachios and cinnamon.
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9. Horta (Greek Greens with Lemon)
Horta: tender boiled greens dressed simply with olive oil, lemon and salt. A daily Greek side dish.
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10. Ikarian Black-Eyed Pea Stew
A hearty Ikarian-style stew of black-eyed peas, fennel, tomato and olive oil. Vegan and full of flavour.
Get the recipe11. Loukoumades (Greek Honey Doughnuts)
Loukoumades: light Greek doughnut puffs fried until golden, drizzled with warm honey and topped with cinnamon and walnuts.
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Greek pastitsio: baked tubular pasta with cinnamon-spiced beef sauce and a thick, golden béchamel topping.
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13. Soufiko (Ikarian Summer Vegetable Stew)
Soufiko: an Ikarian summer stew of aubergine, courgette, peppers, potatoes and tomato slowly cooked in olive oil.
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Crisp Greek spanakopita: layers of golden filo filled with spinach, feta, spring onions and dill.
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Thick, creamy Greek tzatziki with strained yogurt, grated cucumber, garlic, olive oil and dill.
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