Cooking shaped by olive oil, lemon, oregano and the Mediterranean larder. Feta, halloumi and yogurt anchor the dairy side; lamb, octopus and white-fish dominate the protein; chickpeas and pulses ground the rest. Defining techniques include slow-braised giouvetsi and stifado, charcoal-grilled souvlaki, layered moussaka and pastitsio, and the daily-bread role of phyllo wrapped around savoury and sweet fillings.
A whole chicken poaches in water with onion, carrot and celery, building broth and tender meat at the same time. Rice (or orzo) cooks in the strained broth. Eggs and lemon juice whisk together, get tempered with hot broth, then stir back into the soup off the heat. The eggs thicken the broth into a velvet finish.
Soaked beans simmer slow with chopped vegetables, tomato and herbs in a generous pour of olive oil. Lemon juice goes in at the end to brighten. Served with a final drizzle of oil, maybe a sprinkle of feta and a heel of bread.
Tomatoes and peppers get tops cut off and centres scooped out. The tomato flesh is reserved and chopped. A rice filling cooks half-done in a pan with the chopped tomato flesh, onion, garlic and herbs. Vegetables fill; tops go back on. Potato wedges arrange around them in a tray; everything bakes slowly in olive oil and the reserved tomato juices until the rice is cooked through and the potatoes are golden.
This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is seasoned with dried oregano, garlic and a slug of red wine vinegar, then grilled over charcoal until the outside is dark and the inside still blushes pink. Crumbling feta directly into the mince is a home-cook trick: as the cheese melts it leaves salty, creamy seams through the patty rather than sitting flat on top. The result is much more interesting than a beef burger dressed up with Mediterranean toppings. The supporting cast is straightforward and traditional: a quick tzatziki of strained yoghurt, cucumber, garlic and dill; a sharp tomato and cucumber relish loosened with olive oil; and either toasted pita or a soft brioche bun, depending on whether you want this to lean Greek street food or backyard barbecue. Lamb is forgiving on the grill because its fat is so flavourful, but it can taste muttony if overcooked, so aim for an internal temperature around 60 to 63 degrees. Difficulty is low. The only thing to watch is keeping the mince loose: if you pack the patty tightly it goes dense and rubbery, so handle it just enough to hold together. Serve with a glass of something cold and resinous.
Lamb mince blends with onion, garlic, oregano, cumin and a bit of breadcrumb into a stiff paste. Packed into a loaf tin and roasted. Once cool enough to slice, the loaf is sliced very thin and pan-crisped to mimic shawarma. Pita, tzatziki, salad.
Aubergines and potatoes pan-fry or roast separately. Lamb mince cooks down with onion, garlic, cinnamon and tomato into a rich ragù. The layers go into a deep dish, topped with a cheese-rich béchamel that sets golden in the oven.
Pasta tubes get a quick boil and a buttery toss. A beef ragù with cinnamon, allspice and a touch of tomato cooks while the pasta drains. Béchamel, thick, egg-bound, cheese-spiked, pours over the top. Bakes until the surface is mahogany-bronze.
Pork shoulder cubes marinate at least two hours in a lemon-olive oil-garlic-oregano mix. Threaded onto skewers and grilled hot. Three minutes a side; rest briefly; serve with the standard mezze.
Spinach wilts and squeezes dry; mixes with crumbled feta, ricotta, eggs, dill and spring onions. The filling goes between layers of filo brushed with melted butter; baked until the top shatter-crisps.
