Appetizers, salad, Vegetarian


The cool and creamy tzatziki is (not without reason) one of the most famous Greek dishes.
It is the perfect complement to grilled meat and vegetable. It is served on the side with warm bread for dipping. It is the best combination for dolmades. It is the usual sauce for the traditional souvlaki or finally, it is always included on a meze platter.
Tzatziki is the salad or the sauce or the dip (call it what you want) that is rarely missing from the Greek menu.

What you will need:

  • 1 big or 2 small cucumbers, seedless.
  • 300 g strained Greek yogurt
  • 3 tablespoons olive oil
  • 1-3 garlic cloves mashed or grated (depends on how strong you like it)
  • 1 tablespoon wine vinegar 
  • 1 tablespoon fresh dill or peppermint finely chopped
  • a pinch of salt and freshly ground pepper

The recipe step by step:

1. Prepare the cucumber:

Remove the skin and the seeds (if any) of the cucumber and grate it into a colander (use the large holes of your box grater).

Season with salt add 1 tablespoon vinegar, mix and leave it for 10 minutes.

2. Prepare the yogurt sauce:

In a bowl add the yogurt, olive oil, garlic, dill or peppermint, salt, and pepper and stir to blend.

3. Assemble the tzatziki:

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the colander to remove excess moisture. Transfer the squeezed cucumber to the bowl with yogurt sauce, and repeat with the remaining cucumber.

Blend using a spoon until the ingredients are combined.

Store the tzatziki in the fridge for about 1 hour.  

4. Always, serve it cold in a small bowl, and if you want to add lemon zest and olives on top.

tips and tricks

  • If you are not afraid of the smell use a little extra garlic
  • For best results, prefer to use strained Greek yogurt, as it is smoother and creamier than other yogurts. If your yogurt has needless moisture spoon it into a cheesecloth, set it into a mesh sieve, and let the excess moisture drip out.
  • Squeeze the cucumber and remove as much of the moisture as possible, so that the tzatziki sauce can remain creamy.
  • You also do not need to peel the cucumber. You can just wash it thoroughly

Bon appetite – Kali orexi


Tirozouli – homemade Cretan cheese

What you will need:

  • 4 lit whole milk (goat or sheep or cow, pasteurized is fine, but don’t use ultra-pasteurized)
  • Fresh lemon juice from 4 lemons (approx. 120 ml) (no pulp or seeds) (maybe you need more) or vinegar.
  • salt to taste
  • Fresh or dried herbs (optionally).
  • 1 glass cold water from the freeze
  • Mold or colander cover with cheesecloth.

The recipe step by step:

Pour the milk into a large pot and heat until the temperature reaches 90OC or almost boiling. Stir constantly to prevent scorching on the bottom of the pot.

Once the milk hits the right temperature, gentle bubbles will be forming and the surface will look foamy.

Remove from the heat.

Pour the lemon juice or vinegar all around the milk surface and stirring gently. You will notice curds immediately beginning to form.

The mixture should separate into curds and a yellowish liquid called whey.

After 1-2 min and when you recognize a clean break, pour in the saucepan edges the cold water to low the temperature.

Let stand for 10 minutes.

Place the mold or a colander over the sink or a large pot.

With slotted ladle remove the cheese from the saucepan into the mold in layers. After each layer season the curds with salt to taste. At this point, you can also add other types of seasonings like fresh or dried herbs.

Massage the salt and the herbs (if you use) into the curds with a ladle.  This helps the texture of the curds become a little bit softer, smoother and creamier.

Let the cheese continue to drain in the strainer for 1 hour.

Cover a plate or bowl with the kitchen paper. Remove the cheese from the mold and put it on the plate. Store it in the refrigerator.

The second day covers the cheese with kitchen paper wrap in a plastic bag and store in the refrigerator.

Fresh cheese will usually last about a week


Bon appetite – Kali orexi

Appetizers, Vegetarian

Kremidokalitsouna – Pies with onions




     This recipe can be found for the first time at Chania during the Second World War. The ingredients for food back then were few and not easy to find. Nevertheless, the Cretan housewives who knew how to cook according with the Cretan traditional cuisine, took advantage of three ingredients (flour, dry onions and olive oil) which they could find in Crete, prepare small pies with onions (commonly referred as kremidokalitsouna).

    My recipe for “kremidokalitsouna” is the one that Tasa taught me. Tasa was a wonderful cook and even better woman who I had the luck to have as my mother in law. She used to make delicious Kremidokalitsouna. I will never forget that the first time I taste them, she didn’t tell me that there is onion (back then I was young and I didn’t like onion that much). I only taste the onion in a second pie. Since then they have become an irreplaceable part of my recipes and I feel very proud every time my siblings say that my pies taste the same with those of Tasa.

what you will need:

      for the dough:


  • 1/2 kilo all-purpose flour
  • 3 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 250 ml water at room temperature
  • 1 teaspoon salt
  • plenty olive oil for frying


   for the filling:


  • 1 kilo dry onions peeled and cut into thin slices.
  • 1 small ripe tomato (50 gr), coarsely cut
  • a pinch cinnamon
  • salt, pepper
  • 30 ml, olive oil

 the recipe step by step:

1. Prepare the dough:

    Place the flour in a bowl. Make a well in the middle of the flour. Add the olive oil, lemon juice, salt and half of the water and mix these ingredients by working them with your fingertips.

    Gradually add water, knead by hand until the dough is soft and smooth. Cover with a towel and leave it for 30 minutes.


   2. Prepare the filling:

    Put olive oil, onions, tomato, salt, pepper and cinnamon in a large frying pan. Sauté and stir gently for about 5 minutes. Transferred the filling in a colander until most of the liquid has disappeared.

   Alternatively, place the onions and salt in a bowl. Squeeze strongly with your palms for 5 minutes. Add tomato, pepper and cinnamon, mix well and put in the colander to drain well.


3. Using a rolling pin or a pasta machine, roll out the dough (approx. 0,2 cm thick), on a floured surface, and cut it into circles (about 12 cm diameter).


Μ-κρεμμυδοκαλίτσουνα (2)


5. In a frying pan on medium heat put the olive oil and fry the onion pies on both sides until they become golden. Remove and place them on absorbing paper.




    Alternatively, place the pies into a lined pan with non-stick paper and brush both sides with olive oil. Bake in a pre-heated oven at 180° C for 30′ or until they become brown.


tips and tricks

  • If the dough is too sticky, add a little more flour.
  • Kremidokalitsouna with raw onions are better baked in the oven, while the ones that have been sautéed onions are better fried in the pan.
  • You can freeze them. Place the pies in layers on a shallow pun. Between the layers, add double non-stick paper. Cook them as above, without defreezen.

                               Bon appetite – Kali orexi







main dish

Yοuvarlakia Avgolemono – Meatballs Soup


Meatballs Soup with egg-lemon sauce, also known as Yοuvarlakia avgolemono is an easy but delicious Greek dish. It’s a winter dish. The secret of the recipe is the egg-lemon sauce, which gives a nice texture and flavor.

What you will need:

for the meatballs (youvarlakia):

  • 500 gr minced beef
  • 1/2 cup rice (Carolina) washed and drained in a colander
  • 2 medium onions, finely chopped
  • 1 egg, slightly beaten
  • 4 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped (optional)
  • 3/4 cup olive oil + 4 tablespoons extra
  • 4-6 cups water or broth
  • salt, pepper
  • 1/2 cup flour (optional)

for the egg-lemon sauceDSC_0468.JPG

  • 2 eggs
  • juice of 1-2 lemons (more to taste)
  • broth from the pot




the recipe step by step:



1. Start by making the meatballs (youvarlakia). Place into a large bowl the meatballs ingredients (minced beef, rice, onions, egg, parsley, dill, 4 tablespoons olive oil, salt, pepper).




2. Knead the mixture with your hand until combined.





3. Form the mixture into small balls.






4. Roll them into the flour (shaking off any excess flour) and set them aside.







5. In a large sauce pan pour the water or broth, the olive oil, salt and pepper. Cover and bring to the boil.




6. Turn the heat down and gently add the meatballs in the stock, cover and simmer for 25-30 minutes. (The water should be enough to cover the meatballs, adding more warm water if needed).

Once the meat is cooked, remove the pot from the heat.



7. Prepare the egg-lemon sauce as follows:

Crack and separate the eggs. Put the white in a deep glass bowl and the yolks in a small saucer.





8. Whisk the whites well.






9. Whisking adds into the bowl the yolks and the lemon juice.






10. Whisking add slow ladles of hot broth.






11. Stir gently the egg-lemon sauce into the youvarlakia and simmer for 2-3 more minutes over medium heat, until hot but not boiling.




tips and tricks

  1. Serve while still hot with (optionally) a sprinkle of chopped parsley or dill or peppermint.
  2. Always serve with some nice hard bread. The crisp and lightly brown bread makes for a perfect dipping agent and truly soaks up all of the savory liquid in the bowl with ease.
  3. Ιf you don’t use flour your broth will be thinner.
  4. You can replace the water with broth or vegetable stock
  5. If you want youvarlakia with egg-lemon sauce put 3 cups of water.
  6. The youvarlakia is a summer food if instead of egg-lemon sauce put grated tomatoes with water.


Bon appetite – Kali orexi



































Appetizers, Vegetarian

Dakos or Koukouvagia (owl)




Recipe steps




1. Wet the rusks in water (shaking off any excess water) and cover it with a towel for 5 minutes.




2. Put it on a plate, pour it olive oil and little salt. Rub origano in your hands and sprinkle it on the rusk.





3. Carefully lay out the tomatoes on the rusks.




DSC_0246 (2)



4. Then add mizithra above.





5. Lastly add the black olive oil above in the center, like the eye of an owl.

6. Sprinkle with olive oil. 



Tips and tricks

  • You can add more olives or kapari or kritamo for more bitterness and saltiness  
  • With the years, the presentation of “koukouvagia” has been evolved so as to look more with the eye of the animal owl (koukouvagia in Greek). This is why the ingredients are placed with care in circle over the “paximadi”. First the tomato, next the local cheese (mizithra) and a black olive in the middle.

Bon appetite – Kali orexi


The History

How the “koukouvagia” takes its name?

The history starts in the decade of 1950 in Rethymno. There was a tavern at the suburbs of the town, where all the forbidden pleasures were gathered there: gabling, smoking, women.

The conservative society of these days did not allowed such shops inside the town.

In this tavern they made round rusks which were offered for quick and stimulant meal. They were offered wet in olive oil and with the known goodies on them.

The rumors say that the owner was called Koukouvagias, a known name back then.

Other rumors say that in the area there were many owls (koukouvagia in Greek) that were witnesses of all the night walkers in the area every night.

The only certain fact is that the namekoukouvagia” end up to be the morning codename for all the gentlemen of the high society by saying to each other “Let’s go for koukouvagia at night”

Nice story


main dish, summer dish, Vegetarian

Boureki from Chania

what you will need: 

  • 1 kg zucchini (long slender zucchinis without seeds), washed and cut the two edges
  • 300 gr potatoes, peeled
  • 1 large ripe tomato
  • 400 gr homemade cheese or mizithra or ricotta (crumbled).
  • 100 gr feta (crumbled)
  • 100 gr kefalotiri or  parmesan (grated)
  • 3 tablespoons of fresh pepper mind finely chopped or 1 tablespoon dried
  • 200 ml olive oil
  • 3 tablespoons breadcrumbs
  • 20 gr sesame seeds
  • Salt

for the batter:

  • 90 gr of all purpose flour
  • 260 gr of whole milk
  • salt and pepper

recipe step by step

  • Cut the zucchini, the potatoes and the tomatoes in very slim slices. Place them in different bowls.
  • Mix the cheeses and peppermint in a large bowl.

Assemble the boureki:

    1. Oil 1/3 of the olive oil at the bottom of a roasting pan and sprinkle 1 tbsp breadcrumbs.

    2. Cover the bottom of the roasting pan with potatoes. Season and drizzle 1/5 of the cheese mix over the potatoes.

   3. Place a layer of zucchini, sprinkle 1 tbsp breadcrumbs and drizzle 1/5 of cheese mix.

   4. Place the second layer of zucchini. Scatter the slices of tomato and sprinkle 1/5 of the cheese mix.

   5. Place the third layer of zucchini and sprinkle again 1/5 of the cheese mix.

   6. Then lay the last layer of zucchini. Drizzle the rest of the olive oil on top.

  7. In a bowl mix the milk and the flour. Mix gently the rest of cheese and season with salt and pepper to taste.

   8. Pure the batter on top of the veggies. Sprinkle the sesame on the top.

   9. Cover with foil and bake it in the preheated oven for 50 min in 2000 C. After 50 minutes, bake uncovered for another 30 minutes in 180C  until it become golden and it is fork-tender. 

  10. Allow it to cool ½ an hour before cutting into. It is served warm at room temperature, but it is also delicious the next day.


  1. Zucchini and potatoes should be in very thin slices.
  2. The slices of vegetables should be placed so that they slightly overlap each other.
  3. The quantities of materials are enough for a 35×25 deep rectangular pan.
  4. Be careful not to use too much salt. The cheese usually has a lot of salt.



Bon appetite – Kali orexi