Crushed Olives - Elies Tsakkistes

green olives

cooking salt

lemon juice

olive oil

pounded coriander

crushed garlic

Crush the olives. Take a tall large jar, half filled with water, and pour in the olives. Add some more water to cover, if needed. Let them soak for 12-15 hours. Wash the olives very well changing their water 2-3 consecutive times and drain. Add the lemon juice (for each kilo of olives add 2 tablespoons of lemon juice) and enough brine (see note) to cover them. Finally add the olive oil (its height in the jar must be about 1 cm) and seal. The olive oil must be 3- 4 cm below the lid of the jar. The olives should be ready in 20-30 days or when the bitterness has gone. When served, take a few olives and drain them (you may wash them, if desired). Place in a bowl, sprinkle with some lemon juice and stir in a little olive oil, a little crushed coriander and crushed garlic cloves.

Note: To make brine: To every 8 glasses of water add 1 glass of cooking salt. Stir well so that the salt dissolves.

Taramasalata - Taramas

1/2 g/ass taramas (smoked cod's roe)

1 small onion

1 g/ass of white bread slices soaked in water, measured after squeezed dry

1 glass of boded potato

1/4 - 1/3 glass lemon juice or as desired

1/2 - 1 l/2 glasses olive oil

Remove the skin from the boiled potatoes and measure. In a liquidiser first blend the onion and then add the taramas, the potato, the bread, the lemon juice and as much olive oil as needed to make the mixture fluffy.

Notes: 1. If your liquidiser is not powerful enough, make half the recipe in this way: first blend the onion, then add a little lemon juice and olive oil, so that the blender will work, and then all the other ingredients simultaneously. Start blending, but because the mixture does not move easily switch it off every now and then, in order to stir the ingredients until they soften and they can thus be blended more easily. Adjust the taste by adding a little more lemon juice and finally add as much olive oil as needed to make a fluffy mixture.

2. The more powerful your liquidiser is, the less oil the mixture will take.

Pickled Green Olives - Elies Prasines Xidates

1 kg big green olives

2-3 tablespoons powdered lime cooking salt

about 3 glasses vinegar olive oil

Put the-lime in a bowl and add water. Pour in the ohves and leave to soak for1 1/2 - 2 hours. Remove from lime and rinse very well. Make two slits in each olive with a sharp knife or a blade. Take a jar, half filled with water, and put in the olives. Add some more water to cover, if needed. Change the water once or twice daily for 8 days and then place the olives in brine for 8-10 days. Empty the brine from the jar and pour in the vinegar to cover the olives complete ly. Cover with foil and leave in vinegar for 48 hours. Pour out the vinegar except for a quantity which is sufficient to cover a 3-4 cm height in the jar. Pour in the olive oil to cover the olives completely and cover the jar with a tight lid. Although the olives will mature by the next day, the longer you keep them, the tastier they become.

Note: To make the brine, dissolve 1/9 alass of cooking salt in 4 glasses of water.

Garlic Sauce - Skordalia

1 kg potatoes

garlic cloves, as many as you like

4-5 tablespoons lemon juice

1 tablespoon vinegar


2/3 glass olive oil

some water, if needed

1 egg yolk

Peel, rinse and cut the potatoes into big pieces. Boil until soft and drain. While the potatoes are still warm, put some of them together with the olive oil, lemon juice, vinegar, garlic and salt in a liquidiser. Blend, adding gradually the remaining potatoes. If your liquidiser is powerful enough put all the potatoes at once.

The taste may be adjusted by increasing any of the above ingredients except the potatoes and egg. If the mixture is not fluffy enough, add some water having in mind that when chilled, it will slightly thicken. Finally add the egg yolk and blend again. Cover and chill.

Yoghurt and Cucumber Mixture - Talattouri or Tzatziki

450 g drained yoghurt

2 (200 g) unpeeled cucumbers


dried mint

2-4 tablespoons olive oil (optional)

1 garlic clove, crushed (optional)

Grate the cucumbers coarsely and salt. Place in a strainer and press or otherwise drain by squeezing them firmly in your hands. Put the yoghurt in a bowl, add all the remaining ingredients and mix well. Serve chilled, if you like.

Stuffed Eggs - Avga Gemista

6 hard-boded eggs, shelled

2 tablespoons mayonnaise

1/2 level teaspoon curry powder


1 teaspoon lemon juice

parsley, finely chopped or black olives chopped to gamish

Halve the eggs. Remove the yolks and mash them. Add the salt, lemon juice, curry powder and mayonnaise and mix well until smooth. Spoon the mixture into the egg white halves and garnish with parsley or a piece of black olive.

Tahini Dip - Tachini

1 (240 g) jar tahini

1 level teaspoon salt

3/4-4/5 glass lukewarm water

8-9 tablespoons lemon juice

1-2 garlic cloves, crushed (optional)

ground cumin

Place tahini and salt in a bowl and beat. Gradually beat in about 1/2 glass of the water, then almost 1/2 of the lemon juice and continue adding the remain- ing water and lemon juice alternately to make a mixture as thick and as sour as you like. Finally stir in the garlic. Cover and chill, if desired. Serve sprinkled with cumin.

Jellied Pork - Zalatina

Ingredients A'

3 1/2 kg pork meat (shoulder or neck-end)

4 pork shins

2 pig's tails

3 pieces of pork skin

cooking salt and pepper

2-3 glasses lemon juice

2-3 glasses biffer orange juice

1/3-1/2 glass vinegar

3 (11 g each) sachets gelatine

Ingredients B'

1 pig's head, skinned

2 pig's ears

cooking salt and pepper

2 glasses lemon juice

2 glasses biffer orange juice

1/4 1/3 glass vinegar

1-2 (11 g each) sachets gelatine

Choose ingredients A or B to use. Half the recipe can be used for a smaller quantity. Singe the hairs of the shins, ears and tails and shave. Wash them as well as the meat. Place in a pressure cooker with water to cover, add the cooking salt and the ground pepper. Cook for about 15-20 minutes or until the meat separates from the bones. Put the meat in a bowl, cool and remove the bones and part of the fat. Cut into small pieces. Put the strained stock with the meat in a pan and cook again. When it is nearly at boiling point, add the gelatine, after it has been dissolved in some boiling water and stir. Add some more salt, if needed, and pour in the vinegar, the lemon and the bitter orange juice (it is preferable to reserve some lemon and bitter orange juice to pour in later). As soon as it boils, remove from heat. Put some tablespoons of zalatina in a very small bowl and place in the freezer to set. Taste and adjust the salt and lemon juice according to preference. Place the pieces of meat in bowls and cover with the broth. Allow to cool and chill.

Note: When you check the taste of zalatina, it should be salty and sour. This is because when zalatina is chilled and set, the meat absorbs the salt as well as the lemon and bitter orange juice and its taste becomes normal. If a large quantity of meat is used, cook in two dosages. Cut the meat into small pieces and then put it all in a bigger pan.

Letuce, Avocado and Mushroom Salad - Salata me Marouli Avokato kai Manitaria

8- 9 glasses lettuce (i large lettuce),torn in big pieces

2 (500 - 550)large avocatos

3 glasses of celery heart,finely sliced

11-12 (350 gr) mushrooms

4/5 glass parsley,finely choped

2 garlic cloves,crushed

1 1/2 - 1 3/4 teaspoons salt or as desired

6 tablespoons lemon juice

3/4 glass olive oil

Slice the mushrooms 20-25 minutes before serving. Place in a rather large bowl and sprinkle with lemon juice. Stir in the olive oil, salt garlic and parsley. Add the celery, toss and leave aside. Wash, drain and tear the lettuce and place in a very large salad bowl. Just before serving, peel and stone the avocados. First cut them into quarters and then from the narrow side into 1/2 cm thick shces. Add immediately to the mushrooms and toss gently. Put this mixture into the bowl with the lettuce, toss gently again and serve immediately.

Avocado Salad - Salata me Avokato

5 large avocados

lemon juice


dried mint

3-4 spring onions,finely chopped

For the dressing

2 teaspoons Savora mustard

2 garlic cloves, crushed, or garlic powder

1/3 glass vinegar

3/4 glass olive oil

Peel and slice avocados carefully lengthwise. Place the slices in a serving dish and sprinkle with lemon juice and salt. Sprinkle with mint and top with onions. Combine all the ingredients for the dressing and pour over the salad.

Note: This salad may be prepared a few hours before serving. Cover and chill. Just before serving, pour the dressing over.

Potato Salad with Yoghurt - Patatosalata me Giaourti

4 glasses potatoes, cubed

2-3 garlic cloves, crushed

1 glass less 2 tablespoons pickled cucumbers, finely chopped

2 tablespoons drained capers

parsley, finely chopped

1 tablespoon lemon juice

4 tablespoons olive oil


1 1/2 glasses yoghurt

1 lemon slice

Boil the potatoes with the lemon slice. Drain, leave aside to cool and chill overnight. Remove their skin and cut into cubes. Combine the potatoes and all the remaining ingredients, the yoghurt added last. Mix the salad well. Cover and chill.

Note: Capers may be omitted and 1 full glass pickled cucumbers may be used instead.

Spinach and Mushroom Salad with Croutons - Salata me Spanaki, Manitaria kai Krouton

4 g/asses spinach hearts, chopped

300-400 9 mushrooms, sliced

1 teaspoon mustard powder

34 tablespoons vinegar

1/3 1/2 glass olive oil


lemon juice

For the croutons

2-3 slices white bread, crust removed, cut into 1 cm cubes

1 garlic clove, crushed

1/4 glass oil

To make croutons, heat the oil slightly, add the garlic and the bread cubes simultaneously, turning constantly until golden brown and crispy. Drain well on absorbent paper. Salt the mushrooms, sprinkle with lemon and leave aside for 1-2 hours. Just before serving, salt the spinach and place on a platter. Drain the mushrooms from the lemon juice and spread over spinach. Mix the mustard powder, vinegar and olive oil and pour over. Sprinkle with croutons and serve.

Notes: 1. Any quantity of spinach and mushrooms can be used. Croutons can be prepared a few hours in advance.

Lettuce and Crouton Salad - Salata me Marouli kai Krouton

8-9 glasses lettuce (1 large lettuce), tom in big pieces

For the dressing

1 heaped tablespoon (1/5 glass) mayonnaise

1/2 glass olive oil

1 garlic clove, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon mustard powder

2 tablespoons lemon juice

1 1/2 teaspoons Worcestershire sauce

3 heaped tablespoons Kefalotyri cheese, coarsely grated

For the croutons

3 1/2 large white bread slices, crusts removed and cut into 1 cm cubes

1 garlic clove, crushed

1/3 glass oil

To make croutons, heat the oil slightly, add the garlic and the breadcubes simultaneously, turning constantly until golden brown and crispy. Drain well on absorbent paper. To make the dressing, place the mayonnaise in a small bowl. Stir in the olive oil gradually and combine with the salt, pepper, garlic, mustard, Worcestershire sauce and lemon. Leave aside for about 1/2 hour. Meanwhile wash, drain and tear the lettuce. Then place in a very large salad bowl. Just before serving pour the dressing over the lettuce and toss gently. Add the croutons and 2 tablespoons of the Kefalotyri cheese and toss again. Sprinkle the salad with the remaining cheese.

Notes: 1. The lettuce can be torn 1-3 hours in advance. Place in the salad bowl, cover and chill. Just before serving pour the dressing over the salad. Mix in the cheese and crottons.

2. Croutons may be prepared well in advance.

Beetroot Salad - Salata me Pantzaria

500-600 g beetroots

1 tablespoon sugar

1-2 garlic cloves, crushed

dried mint

olive oil



Boil the beetroots with sugar, preferably in a pressure-cooker, until tender. Drain and leave aside to cool. Remove their skin and cut in whichever shape you prefer. Add all other ingredients and toss gently.

Note: The beetroots may be prepared a few hours in advance. Cover and chill. Just before serving, mix with all the other ingredients.

Village Salad - Salata Choriatiki

2 glasses cabbage, finely sliced

2 glasses lettuce, shredded

1 1/4 glasses rocket, finely chopped

1/4 glasses coriander, finely chopped

1/2 glasses celery heart, finely sliced

1/2-2/3 glass spring onions, finely chopped

4 (350 g) cucumbers, sliced

4-5 (400 g) small and firm tomatoes, sliced or cut into pieces

2 (200 g) large green peppers, deseeded and finely sliced into rings

1 g/ass green crushed olives, rinsed and drained

5-6 tablespoons capers, drained

3/4-4/5 glass Fetta cheese, cubed

For the dressing

4/5 glass olive oil

5 tablespoons lemon juice

1 teaspoon salt

Place the cabbage, lettuce, rocket, celery, coriander and onions in a big salad bowl and toss. Spread over the green peppers and garnish the salad with the cucumbers, tomatoes, olives, capers and Fetta cheese. Prepare the dressing 15-20 minutes before serving. Mix the salt, lemon juice and olive oil in a small bowl stirring occasionally so that the salt dissolves. Just before serving pour the dressing over the salad.

Notes: 1. The salad can be prepared 1-2 hours in advance. Cover and chill. Just be- fore serving, pour the dressing over.

2. The village salad can be made with any proportion of the aforesaid vegetables even omitting some of them. All the ingredients of the salad may be mixed together. Salt and pour over as much olive oil and lemon juice as you like and toss.