Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Magiritsa is a traditional Greek Easter soup that is an important part of the Bright Resurrection celebration. This fragrant and rich soup is made from lamb offal, giving it a unique flavor enhanced by green onions, anise, and butter. A special velvety texture comes from a whipped egg mixture with lemon juice, making magiritsa tender and rich. The soup symbolizes the transition from strict fasting to abundant Easter feasting, offering a warming and comforting taste after the night service. It is served hot, enjoying the complex flavor notes that combine the freshness of lemon, spiciness of spices, and rich meat broth. Magiritsa is not just a dish but a whole tradition infused with family warmth and Greek hospitality.
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Kalitsounia are traditional Greek pastries made for Easter. Their delicate dough infused with brandy and olive oil envelops a delightful filling of cottage cheese with cinnamon and lemon zest. The taste of the pastries harmoniously combines the sweetness of sugar, the slight tang of the cheese, and warm spicy notes of cinnamon. Kalitsounia are baked to a golden color and sprinkled with cinnamon before serving, enhancing their rich aroma. These pastries are perfect for festive tables as well as cozy family tea times. Their texture is crispy on the outside and tender on the inside, making them one of the most beloved desserts among Greeks.
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Kneidlach is a traditional Jewish dish, especially revered during Passover. Its roots go back centuries when matzah became the main ingredient in festive meals. These delicate dumplings made from matzo meal, chicken fat, and eggs have a soft texture and absorb the rich flavor of broth. They are served with a fragrant vegetable broth, creating a hearty and cozy dish. Kneidlach symbolizes family traditions, warm memories, and the strength of community. They can be eaten as a standalone first course or used as a side dish to meat, enriching the meal with depth of flavor and aroma. Due to their simplicity in preparation and harmonious taste balance, this dish remains a favorite among many generations.
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Zucchini cream soup with Greek yogurt and mint is a true embodiment of the lightness and freshness of Greek cuisine. The delicate texture and rich flavor of zucchini and potatoes harmoniously blend with refreshing notes of mint and the creamy softness of Greek yogurt. This soup is not only nutritious but also incredibly pleasant for a summer lunch or light dinner. Greeks appreciate it for its simplicity in preparation and balanced flavors. It is served with crispy pita, which perfectly complements the creamy consistency. Thanks to the combination of fresh vegetables and aromatic herbs, the soup is healthy and light, providing a sense of freshness and sophistication typical of Mediterranean cuisine.
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Cold cucumber soup with Greek yogurt is a true embodiment of Mediterranean freshness. This dish, inspired by Greek cuisine, is perfect for hot summer days. Cucumbers, herbs, and yogurt create an incredibly light, refreshing flavor with subtle notes of spice and mild acidity. A key feature of the soup is its rich green palette filled with the aromas of dill, parsley, and mint. The yogurt gives the soup a creamy texture while the herbs add richness and depth of flavor. In Greece, such soups are often served with crusty bread or thin flatbreads, enhancing the taste with spicy seasonings. It's an ideal dish for a light dinner or refreshing snack that offers a sense of coolness and gastronomic pleasure.
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Beetroot soup with creamy horseradish is a traditional Jewish dish filled with symbolism and vibrant flavors. The roots of this soup trace back to ancient Passover traditions where beetroot symbolized fertility and horseradish represented strength of spirit. The rich ruby color and natural sweetness of the beet are balanced by the tartness of lemon juice and warmth of spices. Creamy horseradish adds zest and softness, creating an astonishingly harmonious blend. This soup can be served hot for warmth or cold on hot days, enjoying its rich flavor. It is perfect for a festive table, highlighting the solemnity of the moment and the heritage of age-old traditions.
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This simple Greek soup has a huge number of variations in different cuisines of the world. In Turkey - "kuru fasulye", in Arab countries - "shoraba al fasuliya". Only the type of beans changes. In the classic recipe you need to take white beans and soak them the day before.
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Chickpeas for Lenten Greek soup need to be soaked overnight with the obligatory addition of a pinch of soda. This is done so that the Turkish peas boil faster during cooking. If the soup is too runny, you can add a little rice or flour.
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Fakes is a traditional Greek soup that has been a staple of Mediterranean cuisine for centuries. It embodies simplicity and richness of flavor: tender green lentils provide density, while aromatic spices like coriander and sage create a spicy harmony. Vegetable broth and tomato paste add rich tones, and cream makes the texture softer. Fakes is valued for its nutrition and heartiness, often served with crusty bread and olives. In Greece, this soup is considered a symbol of home comfort and hospitality. Its warming taste is perfect for cold evenings, and the benefits of lentils make it popular among health-conscious eaters.
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Greek bean soup with feta is a fragrant dish infused with the spirit of the Mediterranean. In ancient times, beans were a staple for the Greeks, providing them strength and energy. This soup combines the tender texture of beans, the rich flavor of tomatoes and oregano, a refreshing hint of mint, and the tanginess of feta. It requires no salt as it is traditionally served with anchovies and salted olives, creating a harmonious balance of flavors. Served hot alongside pitas, it makes for an ideal leisurely family dinner. It's not just food—it's a piece of Greek culture that warms the soul and awakens love for the gastronomic traditions of Hellas.
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Recipe from Roman Grachev, chef of the restaurant Eva.
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Greek soup is a true reflection of Mediterranean cuisine, filled with the aromas of fresh vegetables, tangy olives, and tender trout fillet. This soup evokes warm evenings on the shores of Greece when fresh ingredients come together in a perfect symphony of flavors. Bell pepper adds a light sweetness while chili pepper adds a touch of spiciness. Herbs like cilantro, parsley, and dill enhance the freshness of the dish, and a piece of feta added before serving makes the taste even richer and creamier. This soup not only warms but also provides a sense of lightness and health benefits for the body. It can be served as a light starter or as a main course during summer dinners. Simple to prepare yet rich in flavors – a true culinary greeting from sunny Greece!
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Greek cuisine is firm in its worship of seasonality, and in the Greek church tradition there are no fewer fasts than in the Russian one. Therefore, the Greeks know for sure: in order to eat healthy in every sense and feel good on your plate during Lent , it is not at all necessary to buy fresh vegetables and fruits that are not yet in season - soups with legumes, cereals, olives and tomatoes from a can will be much more useful and tasty
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A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
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