Asparagus and artichokes are in season and this is the best time to relish both. Greeks enjoy eating these particular vegetables and we cook them in many ways, salads, omelettes, braised or in pies – as you may remember we enjoyed an artichoke pie in our last post.
It’s the season for artichokes and as all Mediterranean people Greeks too, adore cooking this lovely, unique in its taste vegetable.
As it is well known Greek cuisine has a vast number of recipes based on legumes. One of our favourite recipes that we enjoy, not only in winter but all year round, is baked giant beans, which in Greek we call “yíyantes plakí”.
On our blog today we’ve got a recipe from the northern parts of Greece. A recipe that’s totally suitable for cold weather, a real comfort food! And so easy to make!
As we have mentioned before in our blog, Greeks adore eating fritters as appetizers. We make them with meat, with vegetables but also with legumes. The most popular ones made with legumes are chickpea fritters. Soft in the inside, crunchy on the outside and flavored with different herbs, they are so delicious that you just can’t stop eating them!
Pies are an essential feature in Greek cuisine. Every region has its own way of making them and a preference to certain ingredients. The most popular ones are those that combine vegetables with cheese- mainly feta cheese but other types of cheese are used as well.
Leek pie is a very nice pie, delicious with elegant flavors thanks to the sweetness the leek provides to the pie.
Vegetable fritters are extremely popular as appetizers in Greek cuisine. We make them with different types of vegetables from tomatoes to zucchinis and eggplants and even cauliflower!
Zucchini fritters are perhaps the most popular ones. You’ll find many taverns that serve them as appetizers. In Greek they’re called “kolokithokeftédes”. A bit hard to pronounce but not that hard to make!
