Greek food celebrates family gatherings, spontaneous feats, and easy preparations that rely simply on the best ingredients.

Enjoy some of the recipes that we love, past and present, from our family to yours.

Kali Orexi (Bon Apetit) !

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A Peloponnese Winter Dinner


George's Maroulosalata

(Lettuce Greek Salad)

1 large head of romaine lettuce
1 cucumber
2-3 spring onions
6-7 kalamata olives
1/2 cup chopped fresh dill
Some feta cheese
1/3 cup olive oil
2-3 tbsp juice of one lemon, (or same amount of wine vinegar)
Salt as needed

Wash the lettuce, dry them and chop them to bite size pieces, set aside.
Slice cucumbers, if big cut them in half.
Slice thinly the spring onions
Chop dill
Mix all the vegetables in a large bowl and add the dressing!

Mix the olive oil with lemon juice or vinegar and pour over salad, toss well
Sprinkle some salt and add the olves and pieces of feta
Mix gently.


Theía Loukia’s Fasolakia

(Green Beans)

1kilo fresh green beans
1 large white onion
2 large carrots
1 small box of cherrie tomatoes
1 cup olive oil
Salt and pepper

Remove the ends from the green beans and wash them well.
Drain them and put in an oven tray with the carrots (cut in round
pieces, and the chopped onion).
Wash the cherrie tomatoes and cut them in half.

Mix all the vegetables with the olive oil, salt and pepper, and place
the tray in a preheated oven at 380F / 190C for about an hour.

If you want, towards the end you can sprinkle fresh chopped parsley.

Can be served warm or even better cold!


Anna’s Patates Fournou

(Oven Roasted Potatoes with Chicken or Lamb)

1 kilo chicken,(preferably legs and thighs) or lamb
1 kilo medium yellow flesh potatoes
1 cup water
Juice from 2 large lemons
3 garlic cloves
1.5-2tbsp dry oregano
2 tbsp mild dijon mustard
Ground salt and pepper

To make the marinade/sauce
Use a food processor to blend all ingredients.
First pour the water, olive oil and lemon juice( always liquids first), add the herbs,
garlic cloves and mustard.

Season with plenty of ground salt and pepper and beat all the ingredients for
about 30”. Place the chicken into a large oven tray ( 33x38cm or 13x15in) and turn
them around to absorb the sauce.

After peel the potatoes, cut them in thick crescents and rinse them well.
Put them in the oven tray with the chicken and mix the them well with the sauce.

Place the oven tray in a preheated oven at 190C/ 375F about 90 min for about 90 min.
When the chicken and potatoes are golden brown and crackling remove the tray
from the oven.

Ready to eat !
Always better to serve while is hot!


Yia Tyia's Loukoumades

(Greek Honey Balls)

1 cup of lukewarm water (240g/8.5oz)
1 cup of lukewarm milk
15g active dry yeast (0.5)
3 and 1/4 of cup flour (450q or 16oz)
2tbsp sugar
1 flat tsp salt
4tbsps olive oil
And olive oil or vegetable oil for frying

3/4 cup honey (350g / 13oz)
Cinamon Powder
Chopped walnuts or sesame seeds

When preparing this Loukoumades recipe, the key is to use the right temperature.
Always dissolve the yeast in lukewarm water, and if the room temperature is low, preheat the oven to 40-50C, turn it off and place the dough in the warm oven.

1) First we start with the dough.
Stir the yeast and the lukewarm water with a whist until the yeast it completely dissolved and wait for 5 minutes.
In a mixing bowl add the yeast mixture and the rest of the ingredients.
Whisk at high speed (for 2 minutes) until the mixture becomes a smooth batter.

2) Cover the bowl with plastic wrap and let the dough rest in a warm place forat least 1 hour to rise.

3) Into a medium sized frying pan pour olive oil or vegetable oil, to deep fry the loukoumades. Heat the oil on medium heat until hot, and test it by dipping in, some of the dough for the loukoumades. If it sizzles, the oil is ready!

4) Dip your hand int he dough and using your palm, Squeeze out a small portion of dough between your thumb and index finger like you are making a fist. Using the spoon grab the dough ball off your hand and let it drop in the hot oil. Repeat this procedure till the surface of the pan is comfortably filled.

5) While the loukoumades are fried use a slotted spoon to push them into the oil, and turn them on all sides until golden brown.
Place the loukoumades on some kitchen paper to drain, and repeat with the rest of the dough.

6) When done, place again the loukoumades on kitchen paper to remove the excess oil. Then serve on a large platter, drizzle with honey and sprinkle with cinnamon and chopped walnuts or sesame seeds.


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