If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.
Greek Recipes
I love Greek cooking, especially how it makes magic out of often limited ingredients. That ingenuity shines with fish, game and wild edible plants, called horta in Greece. What follows are my favorite Greek recipes.
Greek food hinges a lot on technique in that you can often see a similar set of ingredients turn out completely different, depending on how they are put together and in what amounts and in what order.
Below you will see about 30 Greek recipes, all using fish, game or edible wild plants -- many can be, and are customarily made, with supermarket ingredients like lamb, chicken or beef, but Greek cuisine does use a lot of game and fish.
Here you will find classics like stifado, a stew with rabbit or sometimes red meats, dolmades, the ubiquitous stuffed grape leaves you see in every Greek restaurant, grilled octopus, venison souvlaki, and many more fantastic Greek recipes.
The Latest
Anise Cookies
I don’t eat a lot of sweet things, but I do have a soft spot for cookies. These I call “Bacchus Biscuits,” and they’re my take on a Greek fennel seed cookie. It’s like a shortbread cookie, not too sweet, with toasted fennel seeds in it. They last a while and are great as a quick snack.
Greek Meatballs
It’s not often I remake a five-year-old recipe and change nothing. This Greek meatball recipe — venison (or lamb), bulgur wheat, oregano and a Greek tomato sauce — is one such dish. Nice to know some dishes hold up well over time.
Grilled Octopus, Greek Style
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
Fig Jam with Ouzo
My fig tree is exploding with fruit right now, so I decided to revise my recipe for an old favorite: Fig jam, spiked with ouzo, lemon and bay. I don’t eat too much jam and jelly, but this one is absolutely worth your effort.
How to Make Oil Cured Black Olives
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
Greek Fish with Honey and Ouzo
One of my favorite fish recipes ever. It works with all firm fish, but it is especially good with sturgeon.
Greek Preserved Quail
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.