Unofficial Corrected Index Set for "The Foods Of Greece", by Aglaia Kremezi Prepared by Dave Liske [email protected] November 2018 Editions 1993: ISBN 9781556702044 (Hardcover) 1999: ISBN 9781556702043 (Hardcover), 9781556709560 (Paperback) 2018: ISBN: 9781635615579 (Hardcover), 9781635615586 (Paperback)

Included Here Published Index New Index Recipe Index Photo & Illustration List

These Indexes were completed as a personal project, and illustrate the results of correcting an Index which has already been started. In this case, the original Index had apparently been included in the first edition of the book as-is in the publishing process without being completed. It was then included in subsequent editions without verification. The new Index was then used as a basis for creating a specialty Index from the full Index, while a separate Photo & Illustration List was developed from the book itself. I've elected to make these items available for other owners and readers of this wonderful award-winning book on "The Foods of Greece".

Introduction, Method, and Discoveries I have to admit, this project was both a selfish one, and a bit of my own OCD. I did this for myself, as I use Kremezi's "The Foods Of Greece" often. It developed from my own use of my 1999 copy of the first paperback edition of Kremezi's popular book, both for myself and when others ask for authentic Greek recipes. In using the book to hopefully find a requested recipe for a flatbread, I found the "Pita" locator in the Index had no page number next to it. It was then that I realized "Pita" was being used as a heading. The locator entries listed underneath it, however, were a complete duplication of the listing of locators under the "Pies" heading. The "Pork" and "Potatoes" headings had oddly been indented, looking to be part of "Pita". "Pudding, Rice" was also indented to finish the entries under "Pita", which shouldn't have been a heading to begin with.

I contacted author Aglaia Kremezi who graciously replied within a few hours. She replied "No, I had not noticed, nor anybody had previously mentioned these index glitches... Indexing in books is so important, yet there are so many emissions and misquoted words in most cookbooks... If I knew what you listed, or had spotted these mistakes, be sure I would have corrected them in the later printings, and also in the scanned, new edition that just came out. In that I corrected something about the moussaka in the introduction, and had I known about these index mistakes I could have corrected them... Thanks, again, for being so thorough and attentive! I am keeping the notes you sent, but I truly doubt that there is going to be another edition of the book so that I could use your corrections."

The "scanned, new edition" Ms. Kremezi mention was published by Echo Point Books in June of 2018. (https://www.echopointbooks.com/food-cooking/the-foods-of-greece) Unfortunately, my note to her was only a few months too late … Having been involved with book publishing and Indexing in the past, I took a closer look at the rest of the Index. Not to put too fine a point on it, the Index overall is in poor shape. I'm going to assume that what was included in the book was an initial "first pass" in assembling the Index for the earlier hardcover edition in 1993. Publishing is a tight operation, and it could well be that a hard deadline was approaching, so the Index that was available at that moment was incorporated into the finished book.

Because of my own need for a solid working Index for the book, I decided to take the plunge to rebuild the Index for the book from what was there. I did this basically in two passes. The first pass was to recreate the Index from what was printed. These corrections were accomplished solely by recreating the Index in MS Word and making layout and content corrections on-the-fly. This includes correcting implied Standard Conventions, i.e., Greek terms being italicized and key words being capitalized. New section headings were created, such as "Fried", "Omelets", "Peas, Chick", etc. Cross-referencing was also initiated, such as correcting Avgolemono to "Avgolemono (Egg- Lemon Sauce)", using the same locator under "Sauces" minus the redundant "Sauce", and correcting the "Egg- Lemon Sauce" heading to "Egg-Lemon Sauce (Avgolemono)", with "Avgolemono" being corrected to italicized as a Greek term in all its listings. The second pass was then a complete read-through of the book, adding new locators and cross-references as needed. As each recipe includes the Greek name below the title, at least two locators were needed for each recipe, one for each language.

In reviewing the recipes during the second pass, I elected to set the recipe titles in the Index to Bold style, both in English and Greek, along with the recipe's page number(s), to differentiate them from the explanatory text. It then turned out that the "Pita" locator, like "Halvas", "Skordalia", "Tyropites", and a few dozen others, was merely a placeholder. The "Pita" entry was to be "Pita Tis Kikis (Kiki's or Lazy Woman's Pie)" but hadn't been completed. Other discoveries include the recipe for "Sourdough Bread (Prozyni)". An extremely popular bread, it's included as a Note at the bottom of page 193 under the Sourdough Starter recipe, and had not been included in the original Index.

A third pass was then performed, which was largely a "clean-up" pass involving numerous corrections and additions that served mainly to solidify standard conventions, cross-referencing, and legibility.

Once that was complete, another pass was made on a duplicate copy of the new Index to delete anything which wasn’t specifically a recipe or its page number. The result of this was the new Recipe Index.

A final pass was then made on the book itself to create the Photo & Illustration List. Because of the difficulty in determining how to categorize images unrelated to specific recipes, this list is in order of appearance vs. alphabetical order. Captions were used where possible. Where no caption was provided, the name of the recipe was used if deemed appropriate, else a caption was created, such as "Parsley, 55" and "Scallions, 56". No caption was provided for the image on page 112, however it became obvious the setting was the same as "Tomato Patties with jars of delicious tiny Cretan olives, Chania, Crete, 68-69". The caption for the photo on page 112 was then written as "Tomatoes with jars of delicious tiny Cretan olives, Chania, Crete, 112". An errata was also discovered: The caption on page 75 reads as "Right: Charcoal-Grilled Octopus; Drying octopuses, Hydra". This should read "Left: Charcoal-Grilled Octopus; Right: Drying octopuses, Hydra". The corrected caption was used in the Photo and Illustration List. Minor corrections were simultaneously also made to the original corrected index when necessary.

I hope readers of the book find this new Indexes for Kremezi's "The Foods of Greece" useful. Please contact me with any issues, and I'll update it as needed.

Published Index

New Index Known Errata: The caption on page 75 reads as "Right: Charcoal-Grilled Octopus; Drying octopuses, Hydra". This should read "Left: Charcoal-Grilled Octopus; Right: Drying octopuses, Hydra".

Recipe titles, in both English and Greek, and their associated page number(s), are indicated in bold. Items in italic indicate a Greek word or recipe title. Numbers in italic indicate photo(s) of the entry for which they are listed.

Potato and Carp Roe Patties Lamb and Vegetables in an

A (Taramokeftedes me Patata), 70 Unglazed Clay Pot (Arni Ahnizo, 18 Sardines, Freshly Salted (Sardeles Stamnas), 164 Aginares ke Koukia Ladera (Artichoke, Pastes), 62, 63, 123 Mixed Vegetables (Briam), 118, 119 Carrot, and Fresh Fava Bean Stew), Snails, Fried, with Peppers Quinces, 216 109, 120, 121 (Saligaria Savori me Piperies), 73 Rabbit, with Lemon Sauce (Kouneli Aginares Salata (Raw Artichoke Salad), Tomato Patties (Domatokeftedes), Psito, Lemonato), 177 80, 83 66-67, 68-69 Squash with Garlic and Walnut Agoureleo (oil from unripe olives), 24 Trout, Smoked, in Dill and Scallion Sauce (Kolokitha Sto Fourno me Almond(s) (Amigdala) Marinade (Pestrofa Kapnisti me Skordo ke Karidia), 113 about, 35 Anitho), 58, 59, 104 Baklava Biscuits from Siphnos (Amygdalota Arni me Aginares Avgolemono (Lamb Lenten, 246 Sifneika), 224 and Artichokes in Egg-Lemon Rolled, with Golden Raisins and meat, 153 Sauce), 156, 157-158 (Baklavas Tylikhtos), 244-245 and Walnut Cookies (Moskopungia), Arni Stamnas (Lamb and Vegetables Bamies Laderes (Braised Okra with 220 Baked in an Unglazed Clay Pot), 164 Tomato Sauce), 112 Amaranth Salad, Steamed (Vlita Arni Sto Harti, Kleftiko (Lamb Roasted Barbecued Fish (Psari Psito Sta Salata), 84, 95 in Oiled Parchment), 159 Karvouna), 94 Ambelofila. See Vine Leaves Artichoke(s) Barbounia Psita Ston Anitho (Red Amigdala. See Almond(s) Carrot, and Fresh Fava Bean Stew Mullet on a Bed of Dill), 96, 97 Amygdalota Sifneika (Almond Biscuits (Aginares ke Koukia Ladera), Basil (Vassilikos), 35 from Siphnos), 224 109, 120, 121 Batter Fritters with Honey Sauce Anguri me Feta ke Diosmo (Cucumber and Fresh Fava Bean Omelet (Loukoumades), 15, 44, 217, 219 with Feta Cheese and Mint), 51, 83 (Omeleta me Aginares ke Bay Leaves (Dafnofila), 36 Aniseed, 36 Koukia), 81 Beef Anitho (Dill), 35 Lamb and, in Egg-Lemon Sauce Chopped Meat Rolls in Tomato Anthotyro (Farmer's Cheese from Crete), (Arni me Aginares Avgolemono), Sauce with Green Olives 29 156, 157-158 (Soutzoukakia), 16, 165, 168-169 Apokreo (The Passing Of Meat), 40 Raw Salad (Aginares Salata), 80, 83 Meatballs (Keftedes), 16, 18, 166, 168- Appetizers Asmapita, 147 169 about, 46-47 Artoklassia (Cutting of the Bread), 195 Vine Leaves and Zucchini Stuffed Bell Peppers, Grilled (Piperies Asparagus Omelet, Wild (Omeleta me with Meat (Kolokithia Kai Psites), 52, 53 Agriosparangia), 79 Dolmades Ambelofilla), 186-187 Carp Roe Spread (Taramosalata), 40, Astypalaia, 13-14, 16, 29, 36, 208 Beets 56, 57, 80 Astypalaian Yellow (Saffron) Biscuits and Lima Bean Salad with Smoked Cheese, Fresh, with Garlic and Dill (Kitrina Koulouria Astypalitika), 27, Herring (Ospria ke Pantzaria (Tiri me Skordo ke Anitho), 71 36, 40, 41, 208-209 Salata), 60 Cheese Pies, Fried (Tiganites Athenaeus, 15, 21, 109, 110, 192, 208 and Pickled Hyacinth Bulbs with Tiropites), 72 Athens, 14, 21 Garlic Sauce (Volvi, Eggplant and Zucchini Fried in Avgolemono (Egg-Lemon Sauce), 15, 91, Kokinogoulia ke Skordalia), 78 Batter (Melintzanes ke 158, 187 Bell Peppers, Grilled (Piperies Psites), Kolokithia Tiganita), 61, 67 Avgotaraho (Smoked Gray Mullet Eggs), 52, 53 Eggplant Caviar (Melintzanosalata), 18, 46 Bergamot or Seville Orange, Rolled, 34, 50 Spoon Sweet (Nerantzi or Feta Spread (Htipiti), 64 Pergamonto Glyko), 236-237 Herring Spread, Smoked B Biscuits, Astypalaian Yellow (Saffron) (Rengosalata), 40, 46, 57, 80 Bacaliaros Skordalia (Fried Salt Cod (Kitrina Koulouria Astypalitika), 27, Hyacinth Bulbs, Pickled Wild with Garlic Sauce), 40, 89 36, 40, 41, 208-209 (Volvi), 76, 77 Baked Boiled Sweetened Wheat (Kolyva), 40, Octopus, Charcoal-Grilled (Ktapodi Chick-peas (Revithia Sto Fourno), 213, 232-233 Sta Karvouna), 74, 75 126, 127 Boukovo (Chili Pepper), 34 Parsley Spread (Maidanosalata), 55 Cuttlefish, with Pasta (Soupies me Braised Green Beans and Potatoes with Peppers, Fried (Piperies Tiganites), Makaronaki), 98 Tomato Sauce (Fassolakia Ladera), 65 116 Braised Okra with Tomato Sauce Celery (Celino), 35-36 Country Bread (Psomi Horiatico), 64, 73, (Bamies Laderes), 112 Charcoal-Grilled Octopus (Ktapodi Sta 82, 105, 112, 117, 119, 123, 136, 194- Breads Karvouna), 74, 75 195 about, 16-17, 190-191 Cheese (Tyri). See also Feta Cheese Country Tomato Salad (Horiatiki), 62, Artoklassia (Cutting of the Bread), 195 about, 26-31 82, 83, 95 Country (Psomi Horiatico), 64, 73, Chlori (Farmer's, from Astypalaia), Crayfish in Garlic and Walnut Sauce 82, 105, 112, 117, 119, 123, 136, 29, 229 (Karavides Skordalia), 104-105 194-195 Anthotyro (Farmer's, from Crete), 29, Crete, 17, 26, 29, 49, 79, 191, 200, 214, 229 Easter (Tsoureki), 40, 196, 197 229 Crustless Zucchini Pie (Mamaliga), 145, Fanouropsomo, 191 Easter, and Saffron Pies from 146 Festive (Prosforo), 195, 197 Astypalaia (Lambropites), 228 Cucumber with Feta Cheese and Mint Festive, and Rusks from Crete Fresh, with Garlic and Dill (Tiri me (Anguri me Feta ke Diosmo), 51, 83 (Kritiko Christopsomo, Skordo ke Anitho), 71 Currants (Stafides) Pentothelitiko), 200-201 Fried, Bread (Tiganopsomo me Tiri), about, 33-34 Flat, for Lent (Lagana), 40 204 Fish Steaks in Tomato Sauce with Frantzola (Long Loaves), 191 Fried, Pies (Tiganites Tiropites), 72 (Fetes Psariou me Domata ke Fried Cheese (Tiganopsomo me Tiri), Goat, from Metsovo, 30 Stafides), 106 204 Graviera. 30 Rice with Chick-peas and (Pilafi me Iisus Khristos Nika (Jesus Christ Kasseri, 30 Revithia ke Stafides), 134 Triumphs), 191 Kefalotyri, 30 Cuttlefish Karveli (Round Loaves), 191 Kopanisti, 29, 64 Baked with Pasta (Soupies me Kouloura (Crowns), 191 making primitive, 29-30 Makaronaki), 98 Paximadia (Rusks), 16, 191 Manouri, 29, 30 with Dill and Green Olives Pentothelitiko (Five-Pointed Stars), 191 Metsovone, 29, 30-31 (Kalamarakia me Anitho ke Plexouda (Braids), 191 Mizithra (Farmer's), 229 Prassines Elies), 100 Raisin, from Mykonos Sweet, Pies from Crete (Mykoniatiko Tsoureki), 198, 199 (Myzithropites Kritis), 229 Sourdough (Prozyni), 193 Types of, 29-31 D Sourdough Starter, 193, 194, 207 Tyrofagos (Eating), 40 Dafnofila (Bay Leaves), 36 Stafidopsomo (Traditional Raisin Chick-peas Dendrolivano (Rosemary), 35 Bread), 198 Baked (Revithia Sto Fourno), 126, Desserts. See Sweets Vassilopita, 44, 196 127 Dill (Anitho), 35 Bream Baked in Wine Sauce (Fagri Rice with, and Currants (Pilafi me Cuttlefish with Green Olives and Krassato), 101 Revithia ke Stafides), 134 (Kalamarakia me Anitho ke Briam (Baked Mixed Vegetables), 118, Roasted (Stragalia), 109 Prassines Elies), 100 119 Chicken Fresh Cheese with Garlic and (Tiri Bulgur with Parsley in Egg-Lemon Sauce me Skordo ke Anitho), 71 Green Bean and Okra Stew with (Kotopoulo me Maidano Red Mullet on a Bed of (Barbounia (Fassolakia ke Bamies me Avgolemono), 170, 171 Psita Ston Anitho), 96, 97 Pligur), 115, 117 in While Garlic Sauce (Kotopoulo Smoked Trout in, and Scallion Zucchini Blossoms Stuffed with Maskouli), 35, 104, 153, 172, 173 Marinade (Pestrofa Kapnisti me (Louloudia Kolokithias Gemista Chili Peppers (Kafteres Piperies) Anitho), 58, 59, 104 me Pliguri), 140, 141 about, 34 Squid with Pasta (Kalamarakia me Burkert, Walter, 23 Boukovo, 34 Makaronaki), 98, 99 Byzantine or Bizantium, Greeks of, 17-18 Pickled Green (Kafteres Piperies Squid with Green Olives and Byzantine Coffee, 18 Toursi), 34 (Kalamarakia me Anitho ke Chlori (Farmer's Cheese from Prassines Elies), 100 Astypalaia), 29, 229 Diosmos (Mint), 35 C Chopped Meat Rolls in Tomato Sauce Diples, or Diples Ithakis (Fried Pastry Cabbage with Green Olives (Soutzoukakia), Squares from Ithaca), 15, 44, 218, 219 Leaves, Meat-Stuffed, in Egg- 16, 165, 168-169 Dolmades ke Koukia (Stuffed Vine Lemon Sauce (Lahanodolmades Cinnamon, 36 Leaves with Fava Beans), 26, 34, 44, me Kima Avgolemono), 182-183 Chrissomila. See Tomato(es) 111, 138-139 Rice (Lahanoryzo), 135 Cloves, 36 Dolmadakia (Stuffed Vine Leaves), 14 Capers, Mashed Yellow Split Peas with Coffee, 18 Domata. See Tomato(es) Tomato-Braised (Fava Me Kapari), Cookies Domata Garifalo (Carnation Tomatoes), 62 34-35, 122 Almond Biscuits from Siphnos Domatosalata, 82, 83 Carp Roe (Amygdalota Sifneika), 224 Potato Patties and (Taramokeftedes Honey (Melomakarouna), 44, 221, E me Patata) , 70 222-223 Spread (Taramosalata), 40, 56, 57, 80 Easter Lenten Filled (Skaltsounia), 230, 231 Bread (Tsoureki), 40, 196, 197 Carrot, Artichoke, and Fresh Fava Bean Walnut and Almond Stew (Aginares ke Koukia Ladera), Cheese and Saffron Pies from (Moskopungia), 220 Astypalaia (Lambropites), 228 109, 120, 121 Corn Meal Porridge (Katsamaki), 14 Lamb Soup (Magiritsa), 41, 162-163 Fassolakia ke Bamies me Pliguri (Green Fetes Psariou me Domata ke Stafides Egg Dishes Bean and Okra Stew with Trahana (Fish Steaks in Tomato Sauce with about, 48 or Bulgur), 115, 117 Currants), 106 Artichoke and Fresh Fava Bean Fava (Mashed Yellow Split Peas), 124 Fish, 85-106 Omelet (Omeleta me Aginares ke Fava Beans about, 86-87 Koukia). 81 Artichoke, Carrot, and Fresh, Stew Barbecued (Psari Psito Sta Asparagus Omelet, Wild(Omeleta (Aginares ke Koukia Ladera), Karvouna), 94 me Agriosparangia), 79 109, 120, 121 Bream Baked in Wine Sauce (Fagri Egg-Lemon Sauce (Avgolemono), 15, Artichoke and Fresh, Omelet Krassato), 101 91, 158, 187 (Omeleta me Aginares ke Koukia, Carp Roe, Potato Patties and Potato Omelet, 48 81 (Taramokeftedes me Patata), 70 Walnut Cake with Eggs (Karydopita Stuffed Vine Leaves with Carp Roe Spread (Taramosalata), me Avga), 225 (Dolmades ke Koukia), 26, 34, 44, 40, 56, 57, 80 Smoked Gray Mullet (Avgotaraho), 18 111, 138-139 Crayfish in Garlic and Walnut Egg-Lemon Sauce (Avgolemono), 15, 91, Fava Me Kapari (Mashed Yellow Split Sauce (Karavides Skordalia), 158, 187 Peas with Tomato-Braised Capers), 104-105 Chicken with Parsley in (Kotopoulo 34-35, 122 Cuttlefish Baked with Pasta me Maidano Avgolemono), 170, Fava Soupa (Mashed Yellow Pea Soup), (Soupies me Makaronaki), 98 171 123, 126 Cuttlefish with Dill and Green Lamb and Artichokes in (Arni me Fennel (Maratho), 35 Olives (Kalamarakia me Anitho Aginares Avgolemono), 156, 157- Festivals ke Prassines Elies), 100 158 Apokreo (The Passing Of Meat), 40 Eggplant Caviar (Melintzanosalata), Meat-Stuffed Cabbage Leaves in Assumption, 43, 108 34, 50 (Lahanodolmades me Kima Carnival, 39-40 Fried, in Vinegar Sauce (Psari Avgolemono), 182-183 Cheese Eating (Tyrofagos), 40 Savori), 73, 88 Eggplant The Day Of The Cross, 43 Herring, Smoked, Beet and Lima Caviar (Melintzanosalata), 34, 50 Epiphany, 44 Bean Salad with (Ospria ke Lamb and Vegetables Baked in an Fall, 43 Pantzaria Salata), 60 Unglazed Clay Pot (Arni First Day of Lent/Clean Monday Herring Spread, Smoked Stamnas), 164 (Kathari Deftera), 40 (Rengosalata), 40, 46, 57, 80 Moussaka, 9, 32, 184-185 The First of May, 42 Mackerel, Sun-Dried (Tsiros), 59 Rolled Pie with Walnuts Forty Days of Lent, 40 Mackerel, Smoked Slices, Preserved (Melintzanopita), 35, 150 The Passing Of Meat (Apokreo), 40 in Olive Oil (Lakerda), 59 Stuffed with Onions and Tomatoes Psychosavata (Saturday of the Souls), Mackerel Wrapped in Vine Leaves (Melintzanes Papoutsakia), 136, 40 (Skoumbri se Klimatofila), 102, 137 Saints Constantine and Helen, 42-43 103 Veal in Eggplant Slices (Kreas se Spring and Summer, 39-43 Mullet Eggs, Smoked Gray Fetes Melintzana), 153 St. Demetrios's Day, 43 (Avgotaraho), 18 Vegetarian Moussaka (Moussakas St. Dominiki's Day, 44 Mullet, Red, on a Bed of Dill Nistisimos), 132-133 St. George's Day, 42 (Barbounia Psita Ston Anitho), and Zucchini Fried in Batter St. John The Baptist's Day, 44 96, 97 (Melintzanes ke Kolokithia St, John's Day, 43 Mussels in White Wine (Midia Tiganita), 61, 67 St. Nicholas's Day, 43-44 Saganaki) , 90 Elaies Colymvades (Olives Preserved in St. Philipo's Day, 43 Octopus, Charcoal-Grilled (Ktapodi Olive Oil), 21 St. Praskevi's Day, 43 Sta Karvouna), 74, 75 Elies Throumbes (Olives; in Coarse Salt Summer, 43 Salt Cod, Fried, with Garlic Sauce with Herbs), 22 Tyrofagos (Cheese Eating), 40 (Bacaliaros Skordalia), 40, 89 Elies. See Olives Winter, 43-44 Sardines, Freshly Salted (Sardeles Eliopites (Small Olive Pies), 130, 131 Festive Bread (Prosforo), 195, 197 Pastes), 62, 63, 123 Epidorpio (Desserts), 212 and Rusks from Crete (Kritiko Sauce, Fermented (Garum or Garos), Christopsomo, Pentothelitiko), 16 200-201 Sardine Spread (Sardelosalata), 57 F Feta Cheese. See also Cheese Shrimp in White Wine (Garides Fagri Krassato (Bream Baked in Wine about, 29-30 Saganaki), 90 Sauce), 101 Cucumber with, and Mint (Anguri Snails, Fried, with Peppers Faki (Lentil Soup), 125 me Feta ke Diosmo), 51, 83 (Saligaria Savori me Piperies), 73 Fanouropsomo, 191 Kiki's or Lazy Woman's Pie (Pita Snails from Heraklion, 49 Fasili, 109 Tis Kikis or Tis Tembrelas), 111, Soup (Kakavia or Psarosoupa), 14, Faskomilo (Sage), 35 146 91, 92-93 Fassolada (Lima Bean Soup), 108, 128 Pasta Stuffed with (Varenika), 192, Squid Baked with Pasta Fassolakia Ladera (Braised Green 210 (Kalamarakia me Makaronaki), Beans and Potatoes with Tomato Spread (Htipiti), 64 98, 99 Sauce), 116 Squid with Dill and Green Olives Fried Salt Cod with (Bacaliaros Beets and Pickled Hyacinth Bulbs (Kalamarakia me Anitho ke Skordalia), 40, 89 with Garlic Sauce (Volvi, Prassines Elies), 100 Lima Beans, Large, in (Gigantes Kokinogoulia ke Skordalia), 78 Steaks in Tomato Sauce with Skordati), 129 Pickled Wild Hyacinth Bulbs Currants (Fetes Psariou me White, Chicken in (Kotopoulo (Volvi), 76, 77 Domata ke Stafides), 106 Maskouli), 35, 104, 153, 172, 173 Hydromeli, 16 Trout, Smoked, in Dill and Scallion Garum or Garos (Fish Sauce, Fermented), Marinade (Pestrofa Kapnisti me 16 Anitho), 58, 59, 104 Gemista me Trahana (Tomatoes and I Whitebait, Fried (Marides Peppers Stuffed with Trahana), 111, Ingredients of Greek food Tighanites), 46, 95 137, 142-143 Almonds (Amigdala), 35 Foods of Greece Gigantes Skordati (Large Lima Beans in Aniseed, 36 in ancient times, 15-16 Garlic Sauce), 129 Basil (Vassilikos), 35 bread, importance of, 16-17 Giouvetsi (Roasted Lamb with Pasta), Bay Leaves (Dafnofila), 36 and festivals, 39-44 160, 161 Celery (Celino), 35-36 foreign influence on, 17-19 Glyka Tapsiou (Sweet Pies, Pan Sweets), Capers (Kapari), 34-35 ingredients, 21-38 213 Cheese (Tyri), 26-31 in modern times, 13-15 Grape Must Jelly (Moustalevria), 247 Chili peppers (Kafteres Piperies), 34 vegetarian tradition, 16 Grated Quince Spoon Sweet (Kydoni Cinnamon, 36 Frantzola (Long Loaves), 191 Glyko), 238-239 Cloves, 36 Fried Greek Coffee, 18 Currants (Stafides), 33-34 Batter Fritters with Honey Sauce Greeks of Bizantium, 17-18 Dill (Anitho), 35 (Loukoumades), 15, 44, 217, 219 Green Bean(s) Fennel (Maratho), 35 Cheese Bread (Tiganopsomo me Braised, and Potatoes with Tomato Garlic (Skordo), 33 Tiri), 204 Sauce (Fassolakia Ladera), 116 Greens, Wild (Horta), 14, 33, 47 Cheese Pies (Tiganites Tiropites), 72 and Okra Stew with Trahana or Herbs, 35-36 Fish in Vinegar Sauce (Psari Bulgur (Fassolakia ke Bamies Mahlep, 36 Savori), 73, 88 me Pligur), 115, 117 Mastic, 36 Pastry Ribbons (Kserotigana), 15, Greens Pie, Traditional (Hortopita), 9, Mint (Diosmos), 35 214, 215, 218 48, 148-149 Olive oil (Ladi), 23-26 Pastry Squares from Ithaca (Diples, Greens, Wild (Horta), 14, 33, 47 Olives (Elies), 21-23 or Diples Ithakis), 15, 44, 218, 219 Grilled Bell Peppers (Piperies Psites), Onions (Kremydia), 33 Peppers (Piperies Tiganites), 65 52, 53 Oregano (Rigani), 35 Salt Cod with Garlic Sauce Grocer's Halva (Halva Tou Bakali), 36 Parsley (Maidanos), 35-36 (Bacaliaros Skordalia), 40, 89 Raisins (Stafides), 33-34 Snails with Peppers (Saligaria Rosemary (Dendrolivano), 35 Savori me Piperies), 73 H Saffron, 36 Whitebait (Marides Tighanites), 46, Halici, Nevin, 64 Sage (Faskomilo), 35 95 Halva Tou Bakali (Grocer's Halva), 36 Sesame Seeds, 36 Froutalia, 81 Halvas Simigdalenios (Semolina Spices, 36 Sweet), 219, 240 Spirits, 38 Hare, or Rabbit, Stuffed, Braised in Thyme (Thimari), 35 G Wine (Lagos Gemistos Krassatos), Tomatoes (Domata), 31-33 Galaltamboureko (Milk Pie), 242 176-177 Vinegar, 26 Garides Saganaki (Shrimp in White Herbs, 35-36 Vine Leaves (Ambelofila), 34 Wine), 90 Herring Spread, Smoked (Rengosalata), Walnuts (Karidia), 35 Garos or Garum (Fish Sauce, Fermented), 40, 46, 57, 80 Wines, 36-38 16 Hilopites, 192 Yogurt (Giaourti), 26 Garlic (Skordo) Hippocrates, 84 Iisus Khristos Nika (Jesus Christ about, 33 Homer, 15 Triumphs), 191 Fresh Cheese with Dill and (Tiri me Honey Cookies (Melomakarouna), 44, Skordo ke Anitho), 71 221, 222-223 Garlic and Walnut Sauce (Skordo ke Hondros, 192 J Karidia), 113 Horiatiki (Country Tomato Salad), 62, Jellied Pork (Pikti), 44, 178-179, 236 Baked Squash with (Kolokitha Sto 82, 83, 95 Jelly, Grape Must (Moustalevria), 247 Fourno me Skordo ke Karidia), Horiatiko Psomi, 194 113 Houriatiki salata, 9 K Crayfish in (Karavides Skordalia), Horta (Wild Greens), 14, 33, 47, 66 Kafteres Piperies. See Chili Peppers 104-105 Hortopita (Traditional Greens Pie), 9, Kafteres Piperies Toursi (Pickled Green Garlic Sauce (Skordalia), 35, 54, 61, 67, 46, 148-149 Chilies)), 34 89, 153 Htipiti (Feta Spread), 64 Kakavi, 87 Beets and Pickled Hyacinth Bulbs Hyacinth Bulbs Kakavia or Psarosoupa (Fish Soup), 14, with (Volvi, Kokinogoulia ke 91, 92-93 Skordalia), 78 Kalamarakia me Anitho ke Prassines Ksinohondros (Sour Trahana), 192, 206 Loukoumades (Batter Fritters with Elies (Squid or Cuttlefish with Dill Ktapodi Sta Karvouna (Charcoal- Honey Sauce), 15, 44, 217, 219 and Green Olives), 100 Grilled Octopus), 74, 75 Louloudia Kolokithias Gemista me Kalamarakia me Makaronaki (Squid Kydoni Glyko (Grated Quince Spoon Pliguri (Zucchini Blossoms Stuffed with Pasta), 98, 99 Sweet), 238-239 with Bulgur), 140, 141 Kalamata Olives, 21-22 Kydoniglyko Pikantiko (Yogurt with Kapari (Capers), 34-35 Spicy Quince Preserve), 239 Kapodistrias, Ioannis, 114 Kykeon, 16 M Karidia. See Walnut(s) Mackerel; Sun-Dried (Tsiros), 59 Karveli (Round Loaves), 191 Mackerel Wrapped in Vine Leaves Karydopita me Avga (Walnut Cake with L (Skoumbri se Klimatofila), 102, 103 Eggs), 225 Ladi. See Olive Oil Magiritsa (Easter Lamb Soup), 41, 162- Karydopita Nistisimi (Walnut Cake for Ladolemono (Olive Oil and Lemon 163 Lent), 226, 227 Sauce), 25-26, 51, 59 Mahlep, 36 Kasseri, 30 Ladoxido (Olive Oil and Vinegar Maidanos (Parsley), 35-36 Katsamaki (Corn Meal Porridge), 14 Sauce), 22, 26 Maidanosalata (Parsley Spread), 55 Kathari Deftera (First Day of Lent/Clean Lagana (Flat Bread for Lent), 40 Mamaliga (Crustless Zucchini Pie), 145, Monday), 40 Lagos Gemistos Krassatos (Hare or 146 Kefalotyri, 26, 30-31 Rabbit Braised in Wine), 176-177 Manouri, 26, 30 Keftedes (Meatballs), 16, 18, 166, 168-169 Lahanodolmades me Kima Avgolemono Maratho (Fennel), 35 Keftedes me Prassa (Meatballs with (Meat-Stuffed Cabbage Leaves in Marides Tighanites (Fried Whitebait), Leeks), 167 Egg-Lemon Sauce), 182-183 46, 95 Kerasso (Cherry Liqueur, Homemade), Lahanoryzo (Cabbage Rice), 135 Mashed Yellow Pea Soup (Fava Soupa), 38 Lakerda (Smoked Mackerel Slices 123, 126 Kidonia Psita (Baked Quinces), 216 Preserved in Olive Oil), 59 Mashed Yellow Split Peas (Fava), 124 Kiki's or Lazy Woman's Pie (Pita Tis Lamb with Tomato-Braised Capers (Fava Kikis or Tis Tembrelas), 111, 146 and Artichokes in Egg-Lemon Sauce Me Kapari), 34-35, 122 Kitrina Koulouria Astypalitika (Arni me Aginares Avgolemono), Mastic, 36 (Astypalaian Yellow (Saffron) 156, 157-158 Masticha, 38 Biscuits), 27, 36, 40, 41, 208-209 Easter Soup (Magiritsa), 40, 162-163 Maza, 16 Kleftiko, 159 Moussaka, 9, 32, 184-185 Meat Kolokithia Kai Dolmades Ambelofilla Roasted in Oiled Parchment (Arni about, 152-153 (Zucchini and Vine Leaves Stuffed Sto Harti, Kleftiko), 159 and Almonds, 153 with Meat), 186-187 Roasted, with Pasta (Giouvetsi), 160, Chicken in White Garlic Sauce Kolokitha Sto Fourno me Skordo ke 161 (Kotopoulo Maskouli), 35, Karidia (Baked Squash with Garlic Stew with Quinces (Kreas 104,153, 172, 173 and Walnut Sauce), 113 Kidonato), 180-181 Chicken with Parsley in Egg-Lemon Kolokithopita (Zucchini Pie), 144 and Vegetables Baked in an Sauce (Kotopoulo me Maidano Kolyva (Boiled Sweetened Wheat), 40, Unglazed Clay Pot (Arni Avgolemono), 170, 171 213, 232-233 Stamnas), 164 Chopped, Rolls in Tomato Sauce Kopanisti, 29, 64 Lambropites (Easter Cheese and Saffron with Green Olives Kopto (Minced Meat), 18 Pies from Astypalaia), 228 (Soutzoukakia), 16, 165, 168-169 Kotopoulo Maskouli (Chicken in White Large Lima Beans in Garlic Sauce Easter Lamb Soup (Magaritsa), 41, Garlic Sauce), 35, 104, 153, 172, 173 (Gigantes Skordati), 129 162-163 Kotopoulo me Maidano Avgolemono Leeks and Garlic Sauce, 153 (Chicken with Parsley in Egg- Leek Rice (Prassorizo), 115, 135 Hare, Stuffed, Braised in Wine Lemon Sauce), 170, 171 Meatballs with (Keftedes me (Lagos Gemistos Krassatos), 176- Kouloura (Crowns), 191 Prassa), 167 177 Kouneli Psito, Lemonato (Baked Rabbit Legumes, about, 109 Lamb and Vegetables Baked in an with Lemon Sauce), 177 Lentil Soup (Faki), 125 Unglazed Clay Pot (Arni Kouneli Stifado (Rabbit and Pearl Lianolia Olives, 22 Stamnas), 164 Onion Stew), 174, 175 Lima Bean(s) Lamb Roasted in Oiled Parchment Krassi, 37 and Beet Salad with Smoked (Arni Sto Harti, Kleftiko), 159 Kreas Kidonato (Pork, Lamb, or Veal Herring (Ospria ke Pantzaria Lamb Stew with Quinces (Kreas Stew with Quinces), 180-181 Salata), 60 Kidonato), 180-181 Kreas se Fetes Melintzana (Veal in Large, in Garlic Sauce (Gigantes and Lemon, 152 Eggplant Slices), 155 Skordati), 129 Meatballs (Keftedes), 16, 18, 166, 168- Kremydia. See Onions Soup (Fassolada), 108, 128 169 Kritharaki, 160 Liqueurs, Homemade with Leeks (Keftedes me Prassa), Kritiko Christopsomo, Pentothelitiko Cherry (Kerasso), 38 167 (Festive Bread and Rusks from Orange (Portokali), 38 Meat-Stuffed Cabbage Leaves in Crete), 200-201 Spicy Tsikoudia (Tsikoudia Egg-Lemon Sauce Kserotigana (Fried Pastry Ribbons), 15, Pikantiki), 38 (Lahanodolmades me Kima 214, 215, 218 Avgolemono), 182-183 Minced (Kopto), 18 Vegetarian (Moussakas Nistisimos), Squid with Dill and Green Moussaka, 9, 32, 184-185 132-133 (Kalamarakia me Anitho ke Moustalevria (Grape Must Jelly), Moustalevria, 247 Prassines Elies), 100 247 Mussels in White Wine (Midia Tsakistes (Green, Cracked), 21-22 Pork, Jellied (Pikti), 44, 178-179, 236 Saganaki), 90 varieties of, 22-23 Pork Stew with Quinces (Kreas Mykoniatiko Tsoureki (Raisin Bread Omelets Kidonato), 180-181 from Mykonos), 198, 199 Artichoke and Fresh Fava Bean Quail with Rice (Ortikia Pilafi), 188 Myzithropites Kritis (Sweet Cheese Pies (Omeleta me Aginares ke Rabbit, Baked, with Lemon Sauce from Crete), 229 Koukia), 81 (Kouneli Psito, Lemonato), 177 Asparagus, Wild (Omeleta me Rabbit, Stuffed, Braised in Wine Agriosparangia), 79 (Lagos Gemistos Krassatos), 176- N Froutalia, 81 177 Nerantzi or Pergamonto Glyko (Rolled Potato, 48 Rabbit and Pearl Onion Stew Seville Orange or Bergamot Spoon Onions (Kremydia) (Kouneli Stifado), 174, 175 Sweet), 236-237 Eggplants Stuffed with Tomatoes Roasted Lamb with Pasta Nerovrastra, 41 and (Melintzanes Papoutsakia), (Giouvetsi), 160, 161 136, 137 and Tomatoes, 152 O Pearl, and Rabbit, Stew (Kouneli Veal and Potatoes in Lemon Sauce Octopus, Charcoal-Grilled (Ktapodi Sta Stifado), 174, 175 (Moshari Lemonato me Patates), Karvouna), 74, 75 Oregano (Rigani), 35 154 Okra Ortikia Pilafi (Quail with Rice), 188 Veal in Eggplant Slices (Kreas se Braised, with Tomato Sauce (Bamies Ospria ke Pantzaria Salata (Lima Bean Fetes Melintzana), 155 Laderes), 112 and Beet Salad with Smoked Veal Stew with Quinces (Kreas and Green Bean Stew with Trahana Herring), 60 Kidonato), 180-181 or Bulgur (Fassolakia ke Bamies Ouzo, 29, 36, 38, 46, 75, 89, 109 and Walnuts, 153 me Pligur), 115, 117 and Wine, 152 Olive Oil (Ladi) P Zucchini and Vine Leaves Stuffed about, 23-26 with Meat (Kolokithia Kai Paros, 34 choosing, 25 Parsley (Maidanos), 35-36 Dolmades Ambelofilla), 186-187 from overripe olives (Sabinon), 24 Meatballs (Keftedes), 16, 18, 166, 168-169 Parsley Spread (Maidanosalata), 55 from unripe olives (Agoureleo), 24 Passatempo (Salted Roasted Pumpkin with Leeks (Keftedes me Prassa), 167 and Lemon Sauce (Ladolemono), 25- Meatless Pies, about, 111 Seeds), 109 26, 51, 59 Pasta Meat-Stuffed Cabbage Leaves in Egg- Mackerel, Smoked Slices, Preserved Lemon Sauce (Lahanodolmades me Cuttlefish Baked with (Soupies me in (Lakerda), 59 Makaronaki), 98 Kima Avgolemono), 182-183 and Vinegar Sauce (Ladoxido), 22, Melintzanes ke Kolokithia Tiganita Roasted Lamb with (Giouvetsi), 160, 26 161 (Eggplant and Zucchini Fried in Olives, Preserved in (Elaies Batter), 61, 67 Squid Baked with (Kalamarakia me Colymvades), 21 Makaronaki), 98, 99 Melintzanes Papoutsakia (Eggplants Sauces, Raw, 25 Stuffed with Onions and Stuffed with Feta Cheese Refined and Pure, 24-25 (Varenika), 192, 210 Tomatoes), 136, 137 and Vinegar Sauce, 26 Melintzanopita (Rolled Eggplant Pie Pasta, Homemade Virgin, 24 about, 192 with Walnuts), 35, 150 Olives (Elies) Melintzanosalata (Eggplant Caviar), 34, Hilopites, 192 about, 21-23 Sour (Ksinohondros), 206 50 Chopped Meat Rolls in Tomato Melomakarouna (Honey Cookies), 44, Stuffed with Feta Cheese Sauce with Green (Varenika), 192, 210 221, 223-224 (Soutzoukakia), 16, 165, 168-169 Metsovone, 29, 30-31 Sweet (Trahanas Glykos), 207 in Coarse Salt with Herbs (Elies Pasteli, 36 Metsovo, 149, 191-192, 205, 243 Throumbes), 22 Meze. See Appetizers Patates Yahni me Elies (Potato and Cracked Green, in Olive Oil and Olive Stew with Tomato Sauce), Midia Saganaki (Mussels in While Vinegar (Tsakistes), 12, 22 Wine), 90 114, 115 Cuttlefish with Dill and Green Paxamadia (Rusks), 16, 191 Milk Pie (Galaltamboureko), 242 (Kalamarakia me Anitho ke Minced Meat (Kopto), 18 Peas, Chick Prassines Elies), 100 Baked (Revithia Sto Fourno), 126, Mint (Diosmos), 35 Green, Cracked (Tsakistes), 21-22 Mint, Cucumber with Feta Cheese and 127 Kalamata, 21-22 Rice with, and Currants (Pilafi me (Anguri me Feta ke Diosmo), 51, 83 Lianolia Olives, 22 Moshari Lemonato me Patates (Veal Revithia ke Stafides), 134 and Potato Stew with Tomato Sauce Roasted (Stragalia), 109 and Potatoes in Lemon Sauce), 154 (Patates Yahni me Elies), 114, 115 Moskopungia (Walnut and Almond Peas, Yellow Preserved in Olive Oil (Elaies Mashed. Soup (Fava Soupa), 123, Cookies), 220 Colymvades), 21 Moussaka, 9, 32, 184-185 126 Small Pies (Eliopites), 130, 131 Mashed, Split (Fava), 124 Mashed, Split, with Tomato-Braised Pita Tis Kikis (Kiki's or Lazy Woman's or Hare, Stuffed, Braised in Wine Capers (Fava Me Kapari), 34-35, Pie), 111, 146 (Lagos Gemistos Krassatos), 176- 122 Plakous, 212 177 Peloponnese, 114, 173, 194, 204, 206 Plakoundia, 212 Raisins (Stafides) Pentothelitiko (Five-Pointed Stars), 191, Plexouda (Braids), 191 about, 33-34 200 Pontians, 210 Baklava, Rolled, with Golden Peppers Pork (Baklavas Tylikhtos), 244-245 Boukovo, 34 Jellied (Pikti), 44, 178-179, 236 Bread from Mykonos (Mykoniatiko Fried (Piperies Tiganites), 65 Stew with Quinces (Kreas Tsoureki), 198, 199 Grilled Bell (Piperies Psites), 52, 53 Kidonato), 180-181 Rice Pie with Walnuts and Golden Lamb and Vegetables Baked in an Portokali (Orange Liqueur, (Rizopita me Karydia ke Unglazed Clay Pot (Arni Homemade), 38 Stafides), 243 Stamnas), 164 Potato(es) Stafidopsomo (Traditional Bread), 198 Moussaka, 9, 32, 184-185 Braised Green Beans and, with Raw Artichoke Salad (Aginares Salata), Snails, Fried, with (Saligaria Savori Tomato Sauce (Fassolakia 80, 83 me Piperies), 73 Ladera), 116 Red Mullet on a Bed of Dill (Barbounia and Tomatoes Stuffed with Trahana and Carp Roe Patties Psita Ston Anitho), 96, 97 (Gemista me Trahana), 111, 137, (Taramokeftedes me Patata), 70 Rengosalata (Smoked Herring Spread), 142-143 and Olive Stew with Tomato Sauce 40, 46, 57, 80 Vegetarian Moussaka (Moussakas (Patates Yahni me Elies), 114, 115 Revithia Sto Fourno (Baked Chick- Nistisimos), 132-133 Omelet, 48 peas), 126, 127 Pestrofa Kapnisti me Anitho (Smoked Veal and, in Lemon Sauce (Moshari Rice Trout in Dill and Scallion Lemonato me Patates), 154 about, 26, 110 Marinade), 58, 59, 104 Prassorizo (Leek Rice), 115, 135 Cabbage (Lahanoryzo), 135 Phyllo Preserves with Chick-peas and Currants about, 191-192 Sour Cherry (Vissino Glyko), 234- (Pilafi me Revithia ke Stafides), Homemade, 149, 192, 205 235 134 Pickled Yogurt with Spicy Quince Leek (Prassorizo), 115, 135 Green Chilies (Kafteres Piperies (Kydoniglyko Pikantiko), 239 Pie with Walnuts and Golden Toursi), 34 Prosforo (Festive Bread), 195, 197 Raisins (Rizopita me Karydia ke Hyacinth Bulbs and Beets with Prozyni (Sourdough Bread), 193 Stafides), 243 Garlic Sauce (Volvi, Psari Psito Sta Karvouna (Barbecued Pudding (Ryzogalo), 241 Kokinogoulia ke Skordalia), 78 Fish), 94 Quail with (Ortikia Pilafi), 188 Wild Hyacinth Bulbs (Volvi), 76, 77 Psari Savori (Fried Fish in Vinegar Spinach (Spanakorizo), 135 Pies Sauce), 73, 88 Rigani (Oregano), 35 Easter Cheese and Saffron Pies from Psarosoupa or Kakavia (Fish Soup), 14, Rizopita me Karydia ke Stafides (Rice Astypalaia, 228 91, 92-93 Pie with Walnuts and Golden Fried Cheese (Tiganites Tiropites), Psychosavata (Saturday of the Souls), 40 Raisins), 243 72 Pythagoras of Samos, 108 Roasted Lamb with Pasta (Giouvetsi), Greens Pie, Traditional (Hortopita), Pudding, Rice (Ryzogalo), 241 160, 161 9, 48, 148-149 Pumpkin Seeds, Salted Roasted Rolled Kiki's or Lazy Woman's (Pita Tis (Passatempo), 109 Baklava with Golden Raisins Kikis or Tis Tembrelas), 111, 146 (Baklavas Tylikhtos), 244-245 Meatless, about, 111 Eggplant Pie with Walnuts Milk (Galaltamboureko), 242 Q (Melintzanopita), 35, 150 Olive, Small (Eliopites), 130, 131 Quail with Rice (Ortikia Pilafi), 188 Seville Orange or Bergamot Spoon Rice, with Walnuts and Golden Quinces Sweet (Nerantzi or Pergamonto Raisins (Rizopita me Karydia ke Baked (Kidonia Psita), 216 Glyko), 236-237 Stafides), 243 Grated, Spoon Sweet (Kydoni Rosemary (Dendrolivano), 35 Rolled Eggplant, with Walnuts Glyko), 238-239 (Melintzanopita), 35, 150 Pork, Lamb, or Veal Stew with Sweet Cheese, from Crete (Kreas Kidonato), 180-181 S (Myzithropites Kritis), 229 Yogurt with Spicy, Preserve Sabinon (oil from overripe olives), 24 Yogurt, with Vine Leaves (Kydoniglyko Pikantiko), 239 Saffron, 36 (Yaourtopita tis Dramas), 34, 147 Astypalaian Yellow Biscuits Zucchini (Kolokithopita), 144 (Kitrina Koulouria R Astypalitika), 27, 36, 40, 41, 208- Zucchini, Crustless (Mamaliga), 145, Rabbit 146 209 Baked, with Lemon Sauce (Kouneli Pies, Easter Cheese and, from Pikti (Jellied Pork), 44, 178-179, 236 Psito, Lemonato), 177 Pilafi me Revithia ke Stafides (Rice with Astypalaia (Lambropites), 228 and Pearl Onion Stew (Kouneli Saganaki, 29 Chick-peas and Currants), 134 Stifado), 174, 175 Piperies Psites (Grilled Bell Peppers), Sage (Faskomilo), 35 52, 53 Salads Piperies Tiganites (Fried Peppers), 65 about, 47-48 Amaranth, Steamed (Vlita Salata), Lima Bean and Beet Salad with Cabbage Leaves, with Meat, in Egg- 84, 95 (Ospria ke Pantzaria Salata), 60 Lemon Sauce (Lahanodolmades Artichoke, Raw (Aginares Salata), Spread (Rengosalata), 40, 46, 57, 80 me Kima Avgolemono), 182-183 80, 83 Smoked Mackerel Slices Preserved in Eggplant, with Onions and Beets and Pickled Hyacinth Bulbs Olive Oil (Lakerda), 59 Tomatoes (Melintzanes with Garlic Sauce (Volvi, Smoked Trout in Dill and Scallion Papoutsakia), 136, 137 Kokinogoulia ke Skordalia), 78 Marinade (Pestrofa Kapnisti me Fava Beans, with Vine Leaves Cucumber with Feta Cheese and Anitho), 58, 59, 104 (Dolmades ke Koukia), 26, 34, 44, Mint (Anguri me Feta ke Snails 111, 138-139 Diosmo), 51, 83 about, 49 Hare or Rabbit Braised in Wine Lima Bean and Beet, with Smoked Fried, with Peppers (Saligaria (Lagos Gemistos Krassatos), 176- Herring (Ospria ke Pantzaria Savori me Piperies), 73 177 Salata), 60 from Heraklion, 49 Pasta, with Feta Cheese (Varenika), Tomato, Country (Horiatiki), 62, 82, Sotades, 86 192, 210 83, 95 Soup Peppers and Tomatoes, with Salt Cod, Fried, with Garlic Sauce Easter Lamb (Magiritsa), 41, 162-163 Trahana (Gemista me Trahana), (Bacaliaros Skordalia), 89 Fish (Kakavia or Psarosoupa), 14, 111, 137, 142-143 Santorini, 34-35 91, 92-93 Vegetables, About Sarakostiana, 111 Lentil (Faki), 125 Vine Leaves (Dolmadakia), 14 Sardeles Pastes (Freshly Salted Lima Bean (Fassolada), 108, 128 Vine Leaves with Fava Beans Sardines), 62, 63, 123 Mashed Yellow Pea (Fava Soupa), (Dolmades ke Koukia), 26, 34, 44, Sardine Spread (Sardelosalata), 57 123, 126 111, 138-139 Sardines, Freshly Salted (Sardeles Soupies me Makaronaki (Cuttlefish Zucchini Blossoms, with Bulgur Pastes), 62, 63, 123 with Pasta), 98 (Louloudia Kolokithias Gemista Sauces Sour Cherry Preserve (Vissino Glyko), me Pliguri), 140, 141 Avgolemono (Egg-Lemon), 15, 91, 234-235 Sweet Cheese Pies from Crete 158, 187 Sourdough Bread (Prozyni), 193 (Myzithropites Kritis), 229 Fish, Fermented (Garum or Garos), 16 Sourdough Starter, 193, 194, 207 Sweets, 211-247 Ladolemono (Olive Oil and Lemon), Soutzoukakia (Chopped Meat Rolls in about, 212-213 25-26, 51, 59 Tomato Sauce with Green Olives), Almond Biscuits from Siphnos Ladoxido (Olive Oil and Vinegar), 16, 165, 168-169 (Amygdalota Sifneika), 224 22, 26 Souvlaki, 19 Baked Quinces (Kidonia Psita), 216 Garlic and Walnut (Skordo ke Spinach Rice (Spanakorizo) , 135 Baklava, Lenten, 246 Karidia), 113 Spirits, 36-38 Baklava, Rolled, with Golden Olive Oil, Raw, 25-26 Spondai, 23 Raisins (Baklavas Tylikhtos), Skordalia (Garlic), 35, 54, 61, 67, 89, Spreads 244-245 153 Carp Roe (Taramosalata), 40, 56, 57, Batter Fritters with Honey Sauce Taramosalata (Carp Roe Spread), 80 (Loukoumades), 15, 44, 217, 219 40, 56, 57, 80 Eggplant Caviar Boiled Sweetened Wheat (Kolyva), Scappi, Bartolomeo, 54 (Melintzanosalata), 34, 50 40, 213, 232-233 Seafood. See Fish Feta Cheese (Htipiti), 64 Easter Cheese and Saffron Pies from Semolina Sweet (Halvas Herring, Smoked (Rengosalata), 40, Astypalaia (Lambropites), 228 Simigdalenios), 219, 240 46, 57, 80 Epidorpio (Desserts), 212 Sesame Seeds, 36 Parsley (Maidanosalata), 55 Filled Cookies, Lenten Seville Orange or Bergamot, Rolled, Sardine (Sardelosalata), 57 (Skaltsounia), 230, 231 Spoon Sweet (Nerantzi or Squash, Baked, with Garlic and Walnut Fried Pastry Ribbons (Kserotigana), Pergamonto Glyko), 236-237 Sauce (Kolokitha Sto Fourno me 15, 214, 215, 218 Shrimp in White Wine (Garides Skordo ke Karidia), 113 Fried Pastry Squares from Ithaca Saganaki), 90 Squid (Diples, or Diples Ithakis), 15, 44, Siphnos, 34, 224 Baked with Pasta (Kalamarakia me 218, 219 Skaltsounia (Lenten Filled Cookies), Makaronaki), 98, 99 Glyka Tapsiou (Sweet Pies, Pan 230, 231 with Dill and Green Olives Sweets), 213 Skaros, 87 (Kalamarakia me Anitho ke Grape Must Jelly (Moustalevria), Skordalia (Garlic Sauce), 35, 54, 61, 67, Prassines Elies), 100 247 89, 153 Stafides. See Currants, Raisins Grated Quince Spoon Sweet Skordo. See Garlic Stafidopsomo (Traditional Raisin Bread), (Kydoni Glyko), 238-239 Skordo ke Karidia (Garlic and Walnut 198 Honey Cookies (Melomakarouna), Sauce), 113 Steamed Amaranth Salad (Vlita Salata), 44, 221, 222-223 Skordostoumbi, 153 84, 95 Milk Pie (Galatomboureko), 242 Small Olive Pies (Eliopites), 130, 131 Stifado, 174, 175 Plakoundia, 212 Smoked Gray Mullet Eggs (Avgotaraho), Stragalia (Roasted Chick-peas), 109 Plakous, 212 18 Stuffed Rice Pie with Walnuts and Golden Smoked Herring Raisins (Rizopita me Karydia ke Stafides), 243 Rolled Seville Orange or Bergamot Traditional Greens Pie (Hortopita), 9, Lima Beans, Large, in Garlic Sauce Spoon Sweet (Nerantzi or 48, 148-149 (Gigantes Skordati), 129 Pergamonto Glyko), 236-237 Tragemata, 212 Mashed Yellow Split Peas (Fava), Semolina Sweet (Halvas Trahana 124 Simigdalenios), 219, 240 about, 16, 192 Mashed Yellow Split Peas with Sour Cherry Preserve (Vissino Green Bean and Okra Stew with Tomato-Braised Capers (Fava Glyko), 234-235 (Fassolakia ke Bamies me Me Kapari), 34-35, 122 Sweet Cheese Pies from Crete Pligur), 115, 117 Moussaka, Vegetarian (Moussakas (Myzithropites Kritis), 229 Ksinofondros, 192 Nistisimos), 132-133 Tragemata, 212 Sour (Ksinohondros), 206 Okra, Braised, with Tomato Sauce Walnut and Almond Cookies Sweet (Trahanas Glykos), 207 (Bamies Laderes), 112 (Moskopungia), 220 Tomatoes and Peppers Stuffed with Okra and Green Bean Stew with Walnut Cake for Lent (Karydopita (Gemista me Trahana), 111, 137, Trahana or Bulgur (Fassolakia Nistisimi), 226, 227 142-143 ke Bamies me Pligur), 115, 117 Walnut Cake with Eggs (Karydopita Trout, Smoked, in Dill and Scallion Patties, Vegetable, about, 66-67 me Avga), 225 Marinade (Pestrofa Kapnisti me Peas, Yellow Split, Mashed (Fava), Yogurt with Spicy Quince Preserve Anitho), 58, 59, 104 124 (Kydoniglyko Pikantiko), 239 Tsakistes (Cracked Green Olives), 21-22 Peas, Yellow Split, Mashed, with Tselementes, Nicolas, 18, 153, 184 Tomato-Braised Capers (Fava Tsikoudia Pikantiki (Spicy Tsikoudia, Me Kapari), 34-35, 122 T Homemade), 38 Potato and Olive Stew with Tomato Tahini, 36 Tsiros (Sun-Dried Mackerel), 59 Sauce (Patates Yahni me Elies), Taramokeftedes me Patata (Potato and Tsoureki (Easter Bread), 40, 196, 197 114, 115 Carp Roe Patties), 70 Turkish Coffee, 18 Potatoes and Green Beans, Braised, Taramosalata (Carp Roe Spread), 40, 56, Turks, 18 with Tomato Sauce (Fassolakia 57, 80 Tyri. See Cheese Ladera), 116 The Passing Of Meat (Apokreo), 40 Tyrofagos (Cheese Eating), 40 Pumpkin Seeds, Salted Roasted Theophrastus, 110 Tiganites Tiropites (Fried Cheese Pies), (Passatempo), 109 Thyme (Thimari), 35 72 Rice with Chick-peas and Currants Tiganopsomo me Tiri (Fried Cheese (Pilafi me Revithia ke Stafides), Bread), 204 134 Tiri me Skordo ke Anitho (Fresh Cheese V Spinach Rice (Spanakorizo), 135 with Garlic and Dill), 71 Vassilikos (Basil), 35 Squash, Baked, with Garlic and Tis Tembrelas (Kiki's or Lazy Woman's Vassilopita, 44, 196 Walnut Sauce (Kolokitha Sto Pie), 111, 146 Varenika (Pasta Stuffed with Feta Fourno me Skordo ke Karidia), Tomato(es) (Domata) Cheese), 192, 210 113 about, 31-32 Veal Stuffed, about, 110-112 Carnation (Domata Garifalo), 62 in Eggplant Slices (Kreas se Fetes Stuffed Vine Leaves with Fava Country Salad (Horiatiki), 62, 82, 83, Melintzana), 155 Beans (Dolmades ke Koukia), 26, 95 and Potatoes in Lemon Sauce 34, 44, 138-139 drying, 32-33 (Moshari Lemonato me Patates), Tomatoes and Peppers Stuffed with Eggplants Stuffed with Onions and 154 Trahana (Gemista me Trahana), (Melintzanes Papoutsakia), 136, Stew with Quinces (Kreas 111, 137, 142-143 137 Kidonato), 180-181 Wrapped, about, 110-111 and Meat, 152 Vegetables Yellow Split Peas, Mashed (Fava), Patties (Domatokeftedes), 66-67, 68- about, 16, 108-111 124 69 Artichoke, Carrot, and Fresh Fava Yellow Split Peas, Mashed, with Puree, 32 Bean Stew (Aginares ke Koukia Tomato-Braised Capers (Fava and Peppers Stuffed with Trahana Ladera), 109, 120, 121 Me Kapari), 34-35, 122 (Gemista me Trahana), 111, 137, Artichoke. Raw, Salad (Aginares Zucchini Blossoms Stuffed with 142-143 Salata), 80, 83 Bulgur (Louloudia Kolokithias Tomato Sauce Baked Mixed (Briam), 118, 119 Gemista me Pliguri), 140, 141 Braised Green Beans and Potatoes Cabbage Rice (Lahanoryzo), 135 Zucchini Pie (Kolokithopita), 144 with (Fassolakia Ladera), 116 Chick-peas, Baked (Revithia Sto Zucchini Pie, Crustless (Mamaliga), Chopped Meat Rolls in, with Green Fourno), 126, 127 145, 146 Olives (Soutzoukakia), 16, 165, Chick-peas, Roasted (Stragalia), 109 Vegetable Patties, about, 66-67 168-169 Eggplants Stuffed with Onions and Vegetarian Meals, 107-150 Fish Steaks in, with Currants (Fetes Tomatoes (Melintzanes Vine Leaves (Ambelofila) Psariou me Domata ke Stafides), Papoutsakia), 136, 137 Mackerel Wrapped in (Skoumbri se 106 Greens, Wild (Horta), 14, 33, 47 Klimatofila), 102, 103 Okra, Braised, with (Bamies Kiki's or Lazy Woman's Pie (Pita Stuffed (Dolmadakia), 14 Laderes), 112 Tis Kikis or Tis Tembrelas), 111, Stuffed, with Fava Beans (Dolmades Potato and Olive Stew with (Patates 146 ke Koukia), 26, 34, 44, 138-139 Yahni me Elies), 114, 115 Leek Rice (Prassorizo), 115, 135 Yogurt Pie with (Yaourtopita tis about, 35 Dramas), 34, 147 and Almond Cookies and Zucchini, Stuffed with Meat (Moskopungia), 220 Y (Kolokithia Kai Dolmades Cake for Lent (Karydopita Yaourtopita tis Dramas (Yogurt Pie Ambelofilla), 186-187 Nistisimi), 226, 227 with Vine Leaves), 34, 147 Vinegar Cake with Eggs (Karydopita me Yellow Split Peas, Mashed (Fava), 124 about, 26 Avga), 225 Yellow Split Peas, Mashed, with and Olive Oil Sauce (Ladoxido), 26 and Meat, 153 Tomato-Braised Capers(Fava Me Sauce, Fried Fish in (Psari Savori), Rice Pie with Golden Raisins and Kapari), 34-35, 122 73, 88 (Rizopita me Karydia ke Yogurt (Giaourti) Vissinada, 234 Stafides), 243 about, 26 Vissino Glyko (Sour Cherry Preserve), Rolled Eggplant Pie with Pie with Vine Leaves (Yaourtopita 234-235 (Melintzanopita), 35, 150 tis Dramas), 34, 147 Vlita Salata (Steamed Amaranth Salad), Whitebait, Fried (Marides Tighanites), Preserve, with Spicy Quince 84, 95 46, 95 (Kydoniglyko Pikantiko), 239 Volvi (Pickled Wild Hyacinth Bulbs), White Garlic Sauce, Chicken In 76, 77 (Kotopoulo Maskouli), 35, 104, 153, Z Volvi, Kokinogoulia ke Skordalia (Beets 172, 173 Zucchini and Pickled Hyacinth Bulbs with White Wine Blossoms Stuffed with Bulgur Garlic Sauce), 78 Sauce, Bream Baked in (Fagri (Louloudia Kolokithias Gemista Krassato), 101 me Pliguri), 140, 141 Mussels in (Midia Saganaki), 90 Crustless Pie (Mamaliga), 145, 146 Shrimp in (Garides Saganaki), 90 and Eggplant Fried in Batter W Wild Asparagus Omelet (Omeleta me Walnut and Garlic Sauce (Skordo ke (Melintzanes ke Kolokithia Agriosparangia), 79 Tiganita), 61, 67 Karidia), 113 Wines, 36-38 Baked Squash with (Kolokitha Sto Pie (Kolokithopita), 144 Cultivation, 37 and Vine Leaves Stuffed with Meat Fourno me Skordo ke Karidia), Krassi, 37 113 (Kolokithia Kai Dolmades Regions, 37 Ambelofilla), 186-187 Crayfish in (Karavides Skordalia), Special Wines, 37 104-105 Vins de liqueurs, 37 Walnut(s) (Karidia) Wrapped Vegetables, about, 110-111

Recipe Index Items in italic indicate a Greek word or recipe title.

Carrot, and Fresh Fava Bean Stew Bergamot or Seville Orange, Rolled,

A (Aginares ke Koukia Ladera), 120 Spoon Sweet (Nerantzi or Pergamonto Aginares ke Koukia Ladera (Artichoke, and Fresh Fava Bean Omelet Glyko), 236-237 Carrot, and Fresh Fava Bean Stew), (Omeleta me Aginares ke Koukia), Biscuits, Astypalaian Yellow (Saffron) 120 81 (Kitrina Koulouria Astypalitika), 208- Aginares Salata (Raw Artichoke Salad), 80 Lamb and, in Egg-Lemon Sauce (Arni 209 Almond(s) (Amigdala) me Aginares Avgolemono), 157-158 Boiled Sweetened Wheat (Kolyva), 232- Biscuits from Siphnos (Amygdalota Raw Salad (Aginares Salata), 80 233 Sifneika), 224 Asparagus Omelet, Wild (Omeleta me Braised Green Beans and Potatoes with and Walnut Cookies (Moskopungia), Agriosparangia), 79 Tomato Sauce (Fassolakia Ladera), 116 220 Astypalaian Yellow (Saffron) Biscuits Braised Okra with Tomato Sauce (Bamies Amaranth Salad, Steamed (Vlita Salata), (Kitrina Koulouria Astypalitika), 208- Laderes), 112 84 209 Breads Amygdalota Sifneika (Almond Biscuits Avgolemono (Egg-Lemon Sauce), 158 Country (Psomi Horiatico), 194-195 from Siphnos), 224 Easter (Tsoureki), 196 Anguri me Feta ke Diosmo (Cucumber Festive (Prosforo), 195 with Feta Cheese and Mint), 51 B Festive, and Rusks from Crete Appetizers Bacaliaros Skordalia (Fried Salt Cod with (Kritiko Christopsomo, Bell Peppers, Grilled (Piperies Psites), Garlic Sauce), 40, 89 Pentothelitiko), 200-201 52 Baked Fried Cheese (Tiganopsomo me Tiri), Carp Roe Spread (Taramosalata), 56 Chick-peas (Revithia Sto Fourno), 127 204 Cheese, Fresh, with Garlic and Dill Cuttlefish, with Pasta (Soupies me Raisin, from Mykonos (Mykoniatiko (Tiri me Skordo ke Anitho), 71 Makaronaki), 98 Tsoureki), 198 Cheese Pies, Fried (Tiganites Lamb and Vegetables in an Unglazed Sourdough (Prozyni), 193 Tiropites), 72 Clay Pot (Arni Stamnas), 164 Sourdough Starter, 193 Eggplant and Zucchini Fried in Mixed Vegetables (Briam), 119 Vassilopita, 196 Batter (Melintzanes ke Kolokithia Rabbit, with Lemon Sauce (Kouneli Bream Baked in Wine Sauce (Fagri Tiganita), 61 Psito, Lemonato), 177 Krassato), 101 Eggplant Caviar (Melintzanosalata), Squash with Garlic and Walnut Briam (Baked Mixed Vegetables), 119 50 Sauce (Kolokitha Sto Fourno me Bulgur Feta Spread (Htipiti), 64 Skordo ke Karidia), 113 Green Bean and Okra Stew with Herring Spread, Smoked Baklava (Fassolakia ke Bamies me Pligur), (Rengosalata), 57 Lenten, 246 117 Hyacinth Bulbs, Pickled Wild (Volvi), Rolled, with Golden Raisins (Baklavas Zucchini Blossoms Stuffed with 76 Tylikhtos), 244-245 (Louloudia Kolokithias Gemista me Octopus, Charcoal-Grilled (Ktapodi Bamies Laderes (Braised Okra with Pliguri), 141 Sta Karvouna), 75 Tomato Sauce), 112 Parsley Spread (Maidanosalata), 55 Barbecued Fish (Psari Psito Sta Karvouna), Peppers, Fried (Piperies Tiganites), 65 94 C Potato and Carp Roe Patties Barbounia Psita Ston Anitho (Red Mullet Cabbage (Taramokeftedes me Patata), 70 on a Bed of Dill), 97 Leaves, Meat-Stuffed, in Egg-Lemon Sardines, Freshly Salted (Sardeles Batter Fritters with Honey Sauce Sauce (Lahanodolmades me Kima Pastes), 62 (Loukoumades), 217 Avgolemono), 182-183 Snails, Fried, with Peppers (Saligaria Beef Rice (Lahanoryzo), 135 Savori me Piperies), 73 Chopped Meat Rolls in Tomato Capers, Mashed Yellow Split Peas with Tomato Patties (Domatokeftedes), 66- Sauce with Green Olives Tomato-Braised (Fava Me Kapari), 122 67 (Soutzoukakia), 165 Carp Roe Trout, Smoked, in Dill and Scallion Meatballs (Keftedes), 166 Potato Patties and (Taramokeftedes me Marinade (Pestrofa Kapnisti me Vine Leaves and Zucchini Stuffed Patata) , 70 Anitho), 59 with Meat (Kolokithia Kai Spread (Taramosalata), 56 Arni me Aginares Avgolemono (Lamb and Dolmades Ambelofilla), 186-187 Carrot, Artichoke, and Fresh Fava Bean Artichokes in Egg-Lemon Sauce), Beets Stew (Aginares ke Koukia Ladera), 120 157-158 and Lima Bean Salad with Smoked Charcoal-Grilled Octopus (Ktapodi Sta Arni Stamnas (Lamb and Vegetables Herring (Ospria ke Pantzaria Karvouna), 75 Baked in an Unglazed Clay Pot), 164 Salata), 60 Cheese (Tyri) Arni Sto Harti, Kleftiko (Lamb Roasted in and Pickled Hyacinth Bulbs with Easter, and Saffron Pies from Oiled Parchment), 159 Garlic Sauce (Volvi, Kokinogoulia Astypalaia (Lambropites), 228 Artichoke(s) ke Skordalia), 78 Fresh, with Garlic and Dill (Tiri me Bell Peppers, Grilled (Piperies Psites), 52 Skordo ke Anitho), 71 Fried, Bread (Tiganopsomo me Tiri), Diples, or Diples Ithakis (Fried Pastry Fava Beans 204 Squares from Ithaca), 218 Artichoke, Carrot, and Fresh, Stew Fried, Pies (Tiganites Tiropites), 72 Dolmades ke Koukia (Stuffed Vine Leaves (Aginares ke Koukia Ladera), 120 Sweet, Pies from Crete (Myzithropites with Fava Beans), 138-139 Artichoke and Fresh, Omelet Kritis), 229 (Omeleta me Aginares ke Koukia, 81 Chick-peas Stuffed Vine Leaves with (Dolmades Baked (Revithia Sto Fourno), 127 E ke Koukia), 138-139 Rice with, and Currants (Pilafi me Easter Fava Me Kapari (Mashed Yellow Split Revithia ke Stafides), 134 Bread (Tsoureki), 196 Peas with Tomato-Braised Capers), Chicken Cheese and Saffron Pies from 122 with Parsley in Egg-Lemon Sauce Astypalaia (Lambropites), 228 Fava Soupa (Mashed Yellow Pea Soup), (Kotopoulo me Maidano Lamb Soup (Magiritsa), 162-163 123 Avgolemono), 170 Egg Dishes Festive Bread (Prosforo), 195 in While Garlic Sauce (Kotopoulo Artichoke and Fresh Fava Bean and Rusks from Crete (Kritiko Maskouli), 173 Omelet (Omeleta me Aginares ke Christopsomo, Pentothelitiko), 200- Chili Peppers , Pickled Green (Kafteres Koukia). 81 201 Piperies Toursi), 34 Asparagus Omelet, Wild(Omeleta me Feta Cheese Chopped Meat Rolls in Tomato Sauce Agriosparangia), 79 Cucumber with, and Mint (Anguri me with Green Olives (Soutzoukakia), 165 Egg-Lemon Sauce (Avgolemono), 158 Feta ke Diosmo), 51 Cookies Potato Omelet, 48 Kiki's or Lazy Woman's Pie (Pita Tis Almond Biscuits from Siphnos Walnut Cake with Eggs (Karydopita Kikis or Tis Tembrelas), 146 (Amygdalota Sifneika), 224 me Avga), 225 Pasta Stuffed with (Varenika), 210 Honey (Melomakarouna), 221 Egg-Lemon Sauce (Avgolemono), 158 Spread (Htipiti), 64 Lenten Filled (Skaltsounia), 230 Chicken with Parsley in (Kotopoulo Fetes Psariou me Domata ke Stafides (Fish Walnut and Almond (Moskopungia), me Maidano Avgolemono), 170 Steaks in Tomato Sauce with 220 Lamb and Artichokes in (Arni me Currants), 106 Country Bread (Psomi Horiatico), 194-195 Aginares Avgolemono), 157-158 Fish Country Tomato Salad (Horiatiki), 82 Meat-Stuffed Cabbage Leaves in Barbecued (Psari Psito Sta Karvouna), Crayfish in Garlic and Walnut Sauce (Lahanodolmades me Kima 94 (Karavides Skordalia), 104-105 Avgolemono), 182-183 Bream Baked in Wine Sauce (Fagri Crustless Zucchini Pie (Mamaliga), 145, Eggplant Krassato), 101 Cucumber with Feta Cheese and Mint Caviar (Melintzanosalata), 50 Carp Roe, Potato Patties and (Anguri me Feta ke Diosmo), 51 Lamb and Vegetables Baked in an (Taramokeftedes me Patata), 70 Currants (Stafides) Unglazed Clay Pot (Arni Carp Roe Spread (Taramosalata), 56 Fish Steaks in Tomato Sauce with Stamnas), 164 Crayfish in Garlic and Walnut Sauce (Fetes Psariou me Domata ke Moussaka, 184-185 (Karavides Skordalia), 104-105 Stafides), 106 Rolled Pie with Walnuts Cuttlefish Baked with Pasta (Soupies Rice with Chick-peas and (Pilafi me (Melintzanopita), 150 me Makaronaki), 98 Revithia ke Stafides), 134 Stuffed with Onions and Tomatoes Cuttlefish with Dill and Green Olives Cuttlefish (Melintzanes Papoutsakia), 136 (Kalamarakia me Anitho ke Baked with Pasta (Soupies me Veal in Eggplant Slices (Kreas se Fetes Prassines Elies), 100 Makaronaki), 98 Melintzana), 153 Eggplant Caviar (Melintzanosalata), with Dill and Green Olives Vegetarian Moussaka (Moussakas 50 (Kalamarakia me Anitho ke Nistisimos), 132-133 Fried, in Vinegar Sauce (Psari Savori), Prassines Elies), 100 and Zucchini Fried in Batter 88 (Melintzanes ke Kolokithia Herring, Smoked, Beet and Lima Tiganita), 61 Bean Salad with (Ospria ke D Elies Throumbes (Olives; in Coarse Salt Pantzaria Salata), 60 Dill (Anitho) with Herbs), 22 Herring Spread, Smoked Cuttlefish with Green Olives and Eliopites (Small Olive Pies), 131 (Rengosalata), 57 (Kalamarakia me Anitho ke Mackerel Wrapped in Vine Leaves Prassines Elies), 100 F (Skoumbri se Klimatofila), 103 Fresh Cheese with Garlic and (Tiri me Mullet, Red, on a Bed of Dill Skordo ke Anitho), 71 Fagri Krassato (Bream Baked in Wine Sauce), 101 (Barbounia Psita Ston Anitho), 97 Red Mullet on a Bed of (Barbounia Mussels in White Wine (Midia Psita Ston Anitho), 97 Faki (Lentil Soup), 125 Fassolada (Lima Bean Soup), 128 Saganaki) , 90 Smoked Trout in, and Scallion Octopus, Charcoal-Grilled (Ktapodi Marinade (Pestrofa Kapnisti me Fassolakia Ladera (Braised Green Beans and Potatoes with Tomato Sauce), Sta Karvouna), 75 Anitho), 59 Salt Cod, Fried, with Garlic Sauce Squid with Pasta (Kalamarakia me 116 Fassolakia ke Bamies me Pliguri (Green (Bacaliaros Skordalia), 89 Makaronaki), 98 Sardines, Freshly Salted (Sardeles Squid with Green Olives and Bean and Okra Stew with Trahana or Bulgur), 117 Pastes), 62 (Kalamarakia me Anitho ke Sardine Spread (Sardelosalata), 57 Prassines Elies), 100 Fava (Mashed Yellow Split Peas), 124 Shrimp in White Wine (Garides Gigantes Skordati (Large Lima Beans in Kitrina Koulouria Astypalitika Saganaki), 90 Garlic Sauce), 129 (Astypalaian Yellow (Saffron) Snails, Fried, with Peppers (Saligaria Giouvetsi (Roasted Lamb with Pasta), 160 Biscuits), 208-209 Savori me Piperies), 73 Grape Must Jelly (Moustalevria), 247 Kolokithia Kai Dolmades Ambelofilla Snails from Heraklion, 49 Grated Quince Spoon Sweet (Kydoni (Zucchini and Vine Leaves Stuffed Soup (Kakavia or Psarosoupa), 91 Glyko), 238-239 with Meat), 186-187 Squid Baked with Pasta (Kalamarakia Green Bean(s) Kolokitha Sto Fourno me Skordo ke Karidia me Makaronaki), 98 Braised, and Potatoes with Tomato (Baked Squash with Garlic and Squid with Dill and Green Olives Sauce (Fassolakia Ladera), 116 Walnut Sauce), 113 (Kalamarakia me Anitho ke and Okra Stew with Trahana or Kolokithopita (Zucchini Pie), 144 Prassines Elies), 100 Bulgur (Fassolakia ke Bamies me Kolyva (Boiled Sweetened Wheat), 232- Steaks in Tomato Sauce with Pligur), 117 233 Currants (Fetes Psariou me Domata Greens Pie, Traditional (Hortopita), 148- Kotopoulo Maskouli (Chicken in White ke Stafides), 106 149 Garlic Sauce), 173 Trout, Smoked, in Dill and Scallion Grilled Bell Peppers (Piperies Psites), 52, Kotopoulo me Maidano Avgolemono Marinade (Pestrofa Kapnisti me 53 (Chicken with Parsley in Egg-Lemon Anitho), 59 Sauce), 170 Whitebait, Fried (Marides Tighanites), Kouneli Psito, Lemonato (Baked Rabbit 95 H with Lemon Sauce), 177 Fried Halvas Simigdalenios (Semolina Sweet), Kouneli Stifado (Rabbit and Pearl Onion Batter Fritters with Honey Sauce 240 Stew), 174 (Loukoumades), 217 Hare, or Rabbit, Stuffed, Braised in Wine Kreas Kidonato (Pork, Lamb, or Veal Stew Cheese Bread (Tiganopsomo me Tiri), (Lagos Gemistos Krassatos), 176-177 with Quinces), 180-181 204 Herring Spread, Smoked (Rengosalata), Kreas se Fetes Melintzana (Veal in Cheese Pies (Tiganites Tiropites), 72 57 Eggplant Slices), 155 Fish in Vinegar Sauce (Psari Savori), Honey Cookies (Melomakarouna), 44, 221 Kritiko Christopsomo, Pentothelitiko 88 Horiatiki (Country Tomato Salad), 82 (Festive Bread and Rusks from Pastry Ribbons (Kserotigana), 214 Hortopita (Traditional Greens Pie), 148- Crete), 200-201 Pastry Squares from Ithaca (Diples, or 149 Kserotigana (Fried Pastry Ribbons), 214 Diples Ithakis), 218 Htipiti (Feta Spread), 64 Ksinohondros (Sour Trahana), 206 Peppers (Piperies Tiganites), 65 Hyacinth Bulbs Ktapodi Sta Karvouna (Charcoal-Grilled Salt Cod with Garlic Sauce (Bacaliaros Beets and Pickled Hyacinth Bulbs Octopus), 75 Skordalia), 89 with Garlic Sauce (Volvi, Kydoni Glyko (Grated Quince Spoon Snails with Peppers (Saligaria Savori Kokinogoulia ke Skordalia), 78 Sweet), 238-239 me Piperies), 73 Pickled Wild Hyacinth Bulbs (Volvi), Kydoniglyko Pikantiko (Yogurt with Spicy Whitebait (Marides Tighanites), 95 76 Quince Preserve), 239

G J L Galaltamboureko (Milk Pie), 242 Jellied Pork (Pikti), 178-179 Ladolemono (Olive Oil and Lemon Sauce), Garides Saganaki (Shrimp in White Wine), Jelly, Grape Must (Moustalevria), 247 25-26 90 Ladoxido (Olive Oil and Vinegar Sauce), Garlic, Fresh Cheese with Dill and (Tiri K 26 me Skordo ke Anitho), 71 Kafteres Piperies Toursi (Pickled Green Lagos Gemistos Krassatos (Hare or Rabbit Garlic and Walnut Sauce (Skordo ke Chilies)), 34 Braised in Wine), 176-177 Karidia), 113 Kakavia or Psarosoupa (Fish Soup), 91 Lahanodolmades me Kima Avgolemono Baked Squash with (Kolokitha Sto Kalamarakia me Anitho ke Prassines Elies (Meat-Stuffed Cabbage Leaves in Fourno me Skordo ke Karidia), 113 (Squid or Cuttlefish with Dill and Egg-Lemon Sauce), 182-183 Crayfish in (Karavides Skordalia), 104- Green Olives), 100 Lahanoryzo (Cabbage Rice), 135 105 Kalamarakia me Makaronaki (Squid with Lamb Garlic Sauce (Skordalia), 54 Pasta), 98 and Artichokes in Egg-Lemon Sauce Beets and Pickled Hyacinth Bulbs Karydopita me Avga (Walnut Cake with (Arni me Aginares Avgolemono), with (Volvi, Kokinogoulia ke Eggs), 225 157-158 Skordalia), 78 Karydopita Nistisimi (Walnut Cake for Easter Soup (Magiritsa), 162-163 Fried Salt Cod with (Bacaliaros Lent), 227 Moussaka, 184-185 Skordalia), 89 Keftedes (Meatballs), 166 Roasted in Oiled Parchment (Arni Sto Lima Beans, Large, in (Gigantes Keftedes me Prassa (Meatballs with Leeks), Harti, Kleftiko), 159 Skordati), 129 167 Roasted, with Pasta (Giouvetsi), 160 White, Chicken in (Kotopoulo Kerasso (Cherry Liqueur, Homemade), 38 Stew with Quinces (Kreas Kidonato), Maskouli), 173 Kidonia Psita (Baked Quinces), 216 180-181 Gemista me Trahana (Tomatoes and Kiki's or Lazy Woman's Pie (Pita Tis Kikis and Vegetables Baked in an Peppers Stuffed with Trahana), 142- or Tis Tembrelas), 146 Unglazed Clay Pot (Arni 143 Stamnas), 164 Lambropites (Easter Cheese and Saffron (Lahanodolmades me Kima N Pies from Astypalaia), 228 Avgolemono), 182-183 Nerantzi or Pergamonto Glyko (Rolled Large Lima Beans in Garlic Sauce Moussaka, 184-185 Seville Orange or Bergamot Spoon (Gigantes Skordati), 129 Moustalevria (Grape Must Jelly), 247 Sweet), 236-237 Leeks Pork, Jellied (Pikti), 178-179

Leek Rice (Prassorizo), 135 Pork Stew with Quinces (Kreas Meatballs with (Keftedes me Prassa), Kidonato), 180-181 O 167 Quail with Rice (Ortikia Pilafi), 188 Octopus, Charcoal-Grilled (Ktapodi Sta Lentil Soup (Faki), 125 Rabbit, Baked, with Lemon Sauce Karvouna), 75 Lima Bean(s) (Kouneli Psito, Lemonato), 177 Okra and Beet Salad with Smoked Herring Rabbit, Stuffed, Braised in Wine Braised, with Tomato Sauce (Bamies (Ospria ke Pantzaria Salata), 60 (Lagos Gemistos Krassatos), 176- Laderes), 112 Large, in Garlic Sauce (Gigantes 177 and Green Bean Stew with Trahana or Skordati), 129 Rabbit and Pearl Onion Stew (Kouneli Bulgur (Fassolakia ke Bamies me Soup (Fassolada), 128 Stifado), 174 Pligur), 117 Liqueurs, Homemade Roasted Lamb with Pasta Olive Oil (Ladi) Cherry (Kerasso), 38 (Giouvetsi), 160 and Lemon Sauce (Ladolemono), 25-26 Orange (Portokali), 38 Veal and Potatoes in Lemon Sauce and Vinegar Sauce (Ladoxido), 26 Spicy Tsikoudia (Tsikoudia Pikantiki), (Moshari Lemonato me Patates), 154 Olives (Elies) 38 Veal in Eggplant Slices (Kreas se Fetes Chopped Meat Rolls in Tomato Loukoumades (Batter Fritters with Honey Melintzana), 155 Sauce with Green (Soutzoukakia), Sauce), 217 Veal Stew with Quinces (Kreas 165 Louloudia Kolokithias Gemista me Pliguri Kidonato), 180-181 in Coarse Salt with Herbs (Elies (Zucchini Blossoms Stuffed with Zucchini and Vine Leaves Stuffed Throumbes), 22 Bulgur), 141 with Meat (Kolokithia Kai Cracked Green, in Olive Oil and Dolmades Ambelofilla), 186-187 Vinegar (Tsakistes), 22 M Meatballs (Keftedes), 166 Cuttlefish with Dill and Green with Leeks (Keftedes me Prassa), 167 (Kalamarakia me Anitho ke Mackerel Wrapped in Vine Leaves Meat-Stuffed Cabbage Leaves in Egg- Prassines Elies), 100 (Skoumbri se Klimatofila), 103 Lemon Sauce (Lahanodolmades me and Potato Stew with Tomato Sauce Magiritsa (Easter Lamb Soup), 162-163 Kima Avgolemono), 182-183 (Patates Yahni me Elies), 114 Maidanosalata (Parsley Spread), 55 Melintzanes ke Kolokithia Tiganita Small Pies (Eliopites), 131 Mamaliga (Crustless Zucchini Pie), 145 (Eggplant and Zucchini Fried in Squid with Dill and Green Marides Tighanites (Fried Whitebait), 95 Batter), 61 (Kalamarakia me Anitho ke Mashed Yellow Pea Soup (Fava Soupa), Melintzanes Papoutsakia (Eggplants Prassines Elies), 100 123 Stuffed with Onions and Tomatoes), Omelets Mashed Yellow Split Peas (Fava), 124 136 Artichoke and Fresh Fava Bean with Tomato-Braised Capers (Fava Melintzanopita (Rolled Eggplant Pie with (Omeleta me Aginares ke Koukia), Me Kapari), 122 Walnuts), 150 81 Meat Melintzanosalata (Eggplant Caviar), 50 Asparagus, Wild (Omeleta me Chicken in White Garlic Sauce Melomakarouna (Honey Cookies), 44, 221 Agriosparangia), 79 (Kotopoulo Maskouli), 173 Midia Saganaki (Mussels in While Wine), Potato, 48 Chicken with Parsley in Egg-Lemon 90 Onions (Kremydia) Sauce (Kotopoulo me Maidano Milk Pie (Galaltamboureko), 242 Eggplants Stuffed with Tomatoes Avgolemono), 170 Mint, Cucumber with Feta Cheese and and (Melintzanes Papoutsakia), 136 Chopped, Rolls in Tomato Sauce (Anguri me Feta ke Diosmo), 51 Pearl, and Rabbit, Stew (Kouneli with Green Olives (Soutzoukakia), Moshari Lemonato me Patates (Veal and Stifado), 174 165 Potatoes in Lemon Sauce), 154 Ortikia Pilafi (Quail with Rice), 188 Easter Lamb Soup (Magaritsa), 162- Moskopungia (Walnut and Almond Ospria ke Pantzaria Salata (Lima Bean and 163 Cookies), 220 Beet Salad with Smoked Herring), 60 Hare, Stuffed, Braised in Wine (Lagos Moussaka, 184-185 Gemistos Krassatos), 176-177 Vegetarian (Moussakas Nistisimos), Lamb and Vegetables Baked in an 132-133 P Unglazed Clay Pot (Arni Mussels in White Wine (Midia Saganaki), Parsley Spread (Maidanosalata), 55 Stamnas), 164 90 Pasta Lamb Roasted in Oiled Parchment Mykoniatiko Tsoureki (Raisin Bread from Cuttlefish Baked with (Soupies me (Arni Sto Harti, Kleftiko), 159 Mykonos), 198 Makaronaki), 98 Lamb Stew with Quinces (Kreas Myzithropites Kritis (Sweet Cheese Pies Roasted Lamb with (Giouvetsi), 160 Kidonato), 180-181 from Crete), 229 Squid Baked with (Kalamarakia me Meatballs (Keftedes), 166 Makaronaki), 98 with Leeks (Keftedes me Prassa), Stuffed with Feta Cheese (Varenika), 167 192, 210 Meat-Stuffed Cabbage Leaves in Pasta, Homemade Egg-Lemon Sauce Sour (Ksinohondros), 206 Stuffed with Feta Cheese (Varenika), Pork Rengosalata (Smoked Herring Spread), 57 210 Jellied (Pikti), 178-179 Revithia Sto Fourno (Baked Chick-peas), Sweet (Trahanas Glykos), 207 Stew with Quinces (Kreas Kidonato), 126, 127 Patates Yahni me Elies (Potato and Olive 180-181 Rice Stew with Tomato Sauce), 114, 115 Portokali (Orange Liqueur, Homemade), Cabbage (Lahanoryzo), 135 Peas, Chick 38 with Chick-peas and Currants (Pilafi Baked (Revithia Sto Fourno), 127 Potato(es) me Revithia ke Stafides), 134 Rice with, and Currants (Pilafi me Braised Green Beans and, with Leek (Prassorizo), 135 Revithia ke Stafides), 134 Tomato Sauce (Fassolakia Ladera), Pie with Walnuts and Golden Raisins Peas, Yellow 116 (Rizopita me Karydia ke Stafides), Mashed. Soup (Fava Soupa), 123 and Carp Roe Patties (Taramokeftedes 243 Mashed, Split (Fava), 124 me Patata), 70 Pudding (Ryzogalo), 241 Mashed, Split, with Tomato-Braised and Olive Stew with Tomato Sauce Quail with (Ortikia Pilafi), 188 Capers (Fava Me Kapari), 122 (Patates Yahni me Elies), 114 Spinach (Spanakorizo), 135 Peppers Omelet, 48 Rizopita me Karydia ke Stafides (Rice Pie Fried (Piperies Tiganites), 65 Veal and, in Lemon Sauce (Moshari with Walnuts and Golden Raisins), Grilled Bell (Piperies Psites), 52 Lemonato me Patates), 154 243 Lamb and Vegetables Baked in an Prassorizo (Leek Rice), 135 Roasted Lamb with Pasta (Giouvetsi), Unglazed Clay Pot (Arni Preserves 160 Stamnas), 164 Sour Cherry (Vissino Glyko), 234-235 Rolled Moussaka, 184-185 Yogurt with Spicy Quince Baklava with Golden Raisins Snails, Fried, with (Saligaria Savori me (Kydoniglyko Pikantiko), 239 (Baklavas Tylikhtos), 244-245 Piperies), 73 Prosforo (Festive Bread), 195 Eggplant Pie with Walnuts and Tomatoes Stuffed with Trahana Prozyni (Sourdough Bread), 193 (Melintzanopita), 150 (Gemista me Trahana), 142-143 Psari Psito Sta Karvouna (Barbecued Fish), Seville Orange or Bergamot Spoon Vegetarian Moussaka (Moussakas 94 Sweet (Nerantzi or Pergamonto Nistisimos), 132-133 Psari Savori (Fried Fish in Vinegar Sauce), Glyko), 236-237 Pestrofa Kapnisti me Anitho (Smoked 88 Trout in Dill and Scallion Marinade), Psarosoupa or Kakavia (Fish Soup), 91 59 Pudding, Rice (Ryzogalo), 241 S Phyllo, Homemade, 205 Saffron Pickled Astypalaian Yellow Biscuits (Kitrina Green Chilies (Kafteres Piperies Q Koulouria Astypalitika), 208-209 Toursi), 34 Quail with Rice (Ortikia Pilafi), 188 Pies, Easter Cheese and, from Hyacinth Bulbs and Beets with Garlic Quinces Astypalaia (Lambropites), 228 Sauce (Volvi, Kokinogoulia ke Baked (Kidonia Psita), 216 Salads Skordalia), 78 Grated, Spoon Sweet (Kydoni Glyko), Amaranth, Steamed (Vlita Salata), 84 Wild Hyacinth Bulbs (Volvi), 76 238-239 Artichoke, Raw (Aginares Salata), 80 Pies Pork, Lamb, or Veal Stew with (Kreas Beets and Pickled Hyacinth Bulbs Fried Cheese (Tiganites Tiropites), 72 Kidonato), 180-181 with Garlic Sauce (Volvi, Greens Pie, Traditional (Hortopita), Yogurt with Spicy, Preserve Kokinogoulia ke Skordalia), 78 148-149 (Kydoniglyko Pikantiko), 239 Cucumber with Feta Cheese and Kiki's or Lazy Woman's (Pita Tis Kikis Mint (Anguri me Feta ke Diosmo), or Tis Tembrelas), 146 51 R Lima Bean and Beet, with Smoked Milk (Galaltamboureko), 242 Rabbit Olive, Small (Eliopites), 131 Herring (Ospria ke Pantzaria Baked, with Lemon Sauce (Kouneli Salata), 60 Rice, with Walnuts and Golden Psito, Lemonato), 177 Raisins (Rizopita me Karydia ke Tomato, Country (Horiatiki), 82 and Pearl Onion Stew (Kouneli Salt Cod, Fried, with Garlic Sauce Stafides), 243 Stifado), 174 Rolled Eggplant, with Walnuts (Bacaliaros Skordalia), 89 or Hare, Stuffed, Braised in Wine Sardeles Pastes (Freshly Salted Sardines), (Melintzanopita), 150 (Lagos Gemistos Krassatos), 176- Sweet Cheese, from Crete 62 177 Sardine Spread (Sardelosalata), 57 (Myzithropites Kritis), 229 Raisins (Stafides) Yogurt, with Vine Leaves Sardines, Freshly Salted (Sardeles Pastes), Baklava, Rolled, with Golden 62 (Yaourtopita tis Dramas), 147 (Baklavas Tylikhtos), 244-245 Zucchini (Kolokithopita), 144 Sauces Bread from Mykonos (Mykoniatiko Avgolemono (Egg-Lemon), 158 Zucchini, Crustless (Mamaliga), 145 Tsoureki), 198 Pikti (Jellied Pork), 178-179 Ladolemono (Olive Oil and Lemon), Rice Pie with Walnuts and Golden 25-26 Pilafi me Revithia ke Stafides (Rice with (Rizopita me Karydia ke Stafides), Chick-peas and Currants), 134 Ladoxido (Olive Oil and Vinegar), 26 243 Garlic and Walnut (Skordo ke Karidia), Piperies Psites (Grilled Bell Peppers), 52 Raw Artichoke Salad (Aginares Salata), 80 Piperies Tiganites (Fried Peppers), 65 113 Red Mullet on a Bed of Dill (Barbounia Skordalia (Garlic), 54 Pita Tis Kikis (Kiki's or Lazy Woman's Psita Ston Anitho), 97 Pie), 146 Taramosalata (Carp Roe Spread), 56 Semolina Sweet (Halvas Simigdalenios), Fava Beans, with Vine Leaves T 240 (Dolmades ke Koukia), 138-139 Taramokeftedes me Patata (Potato and Seville Orange or Bergamot, Rolled, Hare or Rabbit Braised in Wine Carp Roe Patties), 70 Spoon Sweet (Nerantzi or Pergamonto (Lagos Gemistos Krassatos), 176- Taramosalata (Carp Roe Spread), 56 Glyko), 236-237 177 Tiganopsomo me Tiri (Fried Cheese Shrimp in White Wine (Garides Saganaki), Pasta, with Feta Cheese (Varenika), Bread), 204 90 210 Tiri me Skordo ke Anitho (Fresh Cheese Skaltsounia (Lenten Filled Cookies), 230 Peppers and Tomatoes, with Trahana with Garlic and Dill), 71 Skordalia (Garlic Sauce), 54 (Gemista me Trahana), 142-143 Tis Tembrelas (Kiki's or Lazy Woman's Skordo ke Karidia (Garlic and Walnut Vine Leaves with Fava Beans Pie), 146 Sauce), 113 (Dolmades ke Koukia), 138-139 Tomato(es) (Domata) Small Olive Pies (Eliopites), 131 Zucchini Blossoms, with Bulgur Country Salad (Horiatiki), 82 Smoked Herring (Louloudia Kolokithias Gemista me drying, 32-33 Lima Bean and Beet Salad with Pliguri), 141 Eggplants Stuffed with Onions and (Ospria ke Pantzaria Salata), 60 Sweet Cheese Pies from Crete (Melintzanes Papoutsakia), 136 Spread (Rengosalata), 57 (Myzithropites Kritis), 229 Patties (Domatokeftedes), 66-67 Smoked Trout in Dill and Scallion Sweets Puree, 32 Marinade (Pestrofa Kapnisti me Almond Biscuits from Siphnos and Peppers Stuffed with Trahana Anitho), 59 (Amygdalota Sifneika), 224 (Gemista me Trahana), 142-143 Snails Baked Quinces (Kidonia Psita), 216 Tomato Sauce Fried, with Peppers (Saligaria Savori Baklava, Lenten, 246 Braised Green Beans and Potatoes me Piperies), 73 Baklava, Rolled, with Golden Raisins with (Fassolakia Ladera), 116 from Heraklion, 49 (Baklavas Tylikhtos), 244-245 Chopped Meat Rolls in, with Green Soup Batter Fritters with Honey Sauce Olives (Soutzoukakia), 165 Easter Lamb (Magiritsa), 162-163 (Loukoumades), 217 Fish Steaks in, with Currants (Fetes Fish (Kakavia or Psarosoupa), 91 Boiled Sweetened Wheat (Kolyva), Psariou me Domata ke Stafides), 106 Lentil (Faki), 125 232-233 Okra, Braised, with (Bamies Laderes), Lima Bean (Fassolada), 128 Easter Cheese and Saffron Pies from 112 Mashed Yellow Pea (Fava Soupa), 123 Astypalaia (Lambropites), 228 Potato and Olive Stew with (Patates Soupies me Makaronaki (Cuttlefish with Filled Cookies, Lenten (Skaltsounia), Yahni me Elies), 114 Pasta), 98 230 Traditional Greens Pie (Hortopita), 148- Sour Cherry Preserve (Vissino Glyko), Fried Pastry Ribbons (Kserotigana), 149 234-235 214 Trahana Sourdough Bread (Prozyni), 193 Fried Pastry Squares from Ithaca Green Bean and Okra Stew with Sourdough Starter, 193 (Diples, or Diples Ithakis), 44, 218 (Fassolakia ke Bamies me Pligur), Soutzoukakia (Chopped Meat Rolls in Grape Must Jelly (Moustalevria), 247 115, 117 Tomato Sauce with Green Olives), Grated Quince Spoon Sweet (Kydoni Sour (Ksinohondros), 206 165 Glyko), 238-239 Sweet (Trahanas Glykos), 207 Spinach Rice (Spanakorizo) , 135 Honey Cookies (Melomakarouna), 221 Tomatoes and Peppers Stuffed with Spreads Milk Pie (Galatomboureko), 242 (Gemista me Trahana), 142-143 Carp Roe (Taramosalata), 56 Rice Pie with Walnuts and Golden Trout, Smoked, in Dill and Scallion Eggplant Caviar (Melintzanosalata), Raisins (Rizopita me Karydia ke Marinade (Pestrofa Kapnisti me 50 Stafides), 243 Anitho), 59 Feta Cheese (Htipiti), 64 Rolled Seville Orange or Bergamot Tsikoudia Pikantiki (Spicy Tsikoudia, Herring, Smoked (Rengosalata), 57 Spoon Sweet (Nerantzi or Homemade), 38 Parsley (Maidanosalata), 55 Pergamonto Glyko), 236-237 Tsoureki (Easter Bread), 196 Sardine (Sardelosalata), 57 Semolina Sweet (Halvas Tiganites Tiropites (Fried Cheese Pies), 72 Squash, Baked, with Garlic and Walnut Simigdalenios), 240

Sauce (Kolokitha Sto Fourno me Skordo Sour Cherry Preserve (Vissino Glyko), ke Karidia), 113 234-235 V Squid Sweet Cheese Pies from Crete Vassilopita, 196 Baked with Pasta (Kalamarakia me (Myzithropites Kritis), 229 Varenika (Pasta Stuffed with Feta Makaronaki), 98 Walnut and Almond Cookies Cheese), 210 with Dill and Green Olives (Moskopungia), 220 Veal (Kalamarakia me Anitho ke Walnut Cake for Lent (Karydopita in Eggplant Slices (Kreas se Fetes Prassines Elies), 100 Nistisimi), 227 Melintzana), 155 Steamed Amaranth Salad (Vlita Salata), Walnut Cake with Eggs (Karydopita and Potatoes in Lemon Sauce 84 me Avga), 225 (Moshari Lemonato me Patates), 154 Stuffed Yogurt with Spicy Quince Preserve Stew with Quinces (Kreas Kidonato), Cabbage Leaves, with Meat, in Egg- (Kydoniglyko Pikantiko), 239 180-181 Lemon Sauce (Lahanodolmades me Vegetables Kima Avgolemono), 182-183 Eggplant, with Onions and Tomatoes (Melintzanes Papoutsakia), 136 Artichoke, Carrot, and Fresh Fava Tomatoes and Peppers Stuffed with Cake with Eggs (Karydopita me Avga), Bean Stew (Aginares ke Koukia Trahana (Gemista me Trahana), 225 Ladera), 120 142-143 Rice Pie with Golden Raisins and Artichoke. Raw, Salad (Aginares Yellow Split Peas, Mashed (Fava), 124 (Rizopita me Karydia ke Stafides), Salata), 80 Yellow Split Peas, Mashed, with 243 Baked Mixed (Briam), 119 Tomato-Braised Capers (Fava Me Rolled Eggplant Pie with Cabbage Rice (Lahanoryzo), 135 Kapari), 122 (Melintzanopita), 150 Chick-peas, Baked (Revithia Sto Zucchini Blossoms Stuffed with Whitebait, Fried (Marides Tighanites), 95 Fourno), 127 Bulgur (Louloudia Kolokithias White Garlic Sauce, Chicken In Eggplants Stuffed with Onions and Gemista me Pliguri), 141 (Kotopoulo Maskouli), 173 Tomatoes (Melintzanes Zucchini Pie (Kolokithopita), 144 White Wine Papoutsakia), 136 Zucchini Pie, Crustless (Mamaliga), Sauce, Bream Baked in (Fagri Kiki's or Lazy Woman's Pie (Pita Tis 145 Krassato), 101 Kikis or Tis Tembrelas), 146 Vine Leaves (Ambelofila) Mussels in (Midia Saganaki), 90 Leek Rice (Prassorizo), 135 Mackerel Wrapped in (Skoumbri se Shrimp in (Garides Saganaki), 90 Lima Beans, Large, in Garlic Sauce Klimatofila), 103 Wild Asparagus Omelet (Omeleta me (Gigantes Skordati), 129 Stuffed, with Fava Beans (Dolmades Agriosparangia), 79 Mashed Yellow Split Peas (Fava), 124 ke Koukia), 138-139 Mashed Yellow Split Peas with Yogurt Pie with (Yaourtopita tis Tomato-Braised Capers (Fava Me Dramas), 147 Y Kapari), 122 and Zucchini, Stuffed with Meat Yaourtopita tis Dramas (Yogurt Pie with Moussaka, Vegetarian (Moussakas (Kolokithia Kai Dolmades Vine Leaves), 147 Nistisimos), 132-133 Ambelofilla), 186-187 Yellow Split Peas, Mashed (Fava), 124 Okra, Braised, with Tomato Sauce Vinegar Yellow Split Peas, Mashed, with Tomato- (Bamies Laderes), 112 and Olive Oil Sauce (Ladoxido), 26 Braised Capers(Fava Me Kapari), 122 Okra and Green Bean Stew with Sauce, Fried Fish in (Psari Savori), 88 Yogurt (Giaourti) Trahana or Bulgur (Fassolakia ke Vissino Glyko (Sour Cherry Preserve), Pie with Vine Leaves (Yaourtopita tis Bamies me Pligur), 117 234-235 Dramas), 147 Peas, Yellow Split, Mashed (Fava), Vlita Salata (Steamed Amaranth Salad), Preserve, with Spicy Quince 124 84 (Kydoniglyko Pikantiko), 239 Peas, Yellow Split, Mashed, with Volvi (Pickled Wild Hyacinth Bulbs), 76 Tomato-Braised Capers (Fava Me Volvi, Kokinogoulia ke Skordalia (Beets and Z Kapari), 122 Pickled Hyacinth Bulbs with Garlic Zucchini Potato and Olive Stew with Tomato Sauce), 78 Blossoms Stuffed with Bulgur Sauce (Patates Yahni me Elies), 114 (Louloudia Kolokithias Gemista me Potatoes and Green Beans, Braised, W Pliguri), 141 with Tomato Sauce (Fassolakia Crustless Pie (Mamaliga), 145 Ladera), 116 Walnut and Garlic Sauce (Skordo ke Karidia), 113 and Eggplant Fried in Batter Pumpkin Seeds, Salted Roasted (Melintzanes ke Kolokithia (Passatempo), 109 Baked Squash with (Kolokitha Sto Fourno me Skordo ke Karidia), 113 Tiganita), 61 Rice with Chick-peas and Currants Pie (Kolokithopita), 144 (Pilafi me Revithia ke Stafides), 134 Crayfish in (Karavides Skordalia), 104- 105 and Vine Leaves Stuffed with Meat Spinach Rice (Spanakorizo), 135 (Kolokithia Kai Dolmades Squash, Baked, with Garlic and Walnut(s) (Karidia) and Almond Cookies (Moskopungia), Ambelofilla), 186-187 Walnut Sauce (Kolokitha Sto Fourno me Skordo ke Karidia), 113 220 Cake for Lent (Karydopita Nistisimi), Stuffed Vine Leaves with Fava Beans (Dolmades ke Koukia), 138-139 227 Photo & Illustration List Recipes are indicated in bold. Items in italic indicate a Greek word or recipe title.

Preface squeezing them to drain the whey. Santorini, 66 (bottom right) Unmolding the Tomato Patties with jars of delicious tiny Map, Annotated, 10-11 cheeses about 45 minutes later. Chlori Cretan olives, Chania, Crete, 68-69

is usually consumed when very Garlic and pearl onions in the central Edesmata: The Foods Of fresh. 28 market of Athens. 71 Greece Milking sheep, Astypalaia, 29 Charcoal-Grilled Octopus (Ktapodi sta Dried myzithra and barrels of feta in the Karvouna), 74 Preparing Cracked Green Olives, central market of Athens, 30 Drying Octopuses, Hydra, 75 Marathon, 12 Hanging waxed and labeled Metsovone Pickled Wild Hyacinth Bulbs (Volvi), Church Bells, Santorini, 14 cheeses to dry, 31 on Filopappau Hill, Athens. 77 The Temple Of Poseidon, Sounion, 15 Greens and vegetables used for a Wild Asparagus Omelet (Omeleta me Blessing The Bread, Astypalaia, 16 Traditional Greens Pie in Metsovo Agriosparangia), 79 Stamped Festive Breads and Wooden include (clockwise, starting from Purple artichokes in an Athens street Stamps, 17 center top) leeks, wild Swiss chard market, 80 Sunrise At A Sheep And Goat Farm, (seskoula), wild dandelions, zucchini Country Tomato Salad (center), Astypalaia, 19 stalks and flowers, sorrel, yellowish Cucumber with Feta Cheese and

lobodo leaves (a regional green from Mint (page 51), Raw Artichoke The Elements Of Greek the Pindus Mountains), amaranth Salad (page 80), and a simple Food (vlita), beet greens, and sow thistle romaine and arugula salad, Sun-dried tomato slices, chopped (sochos). 32 Astypalaia, 83 tomatoes ready to be cooked and Wild asparagus in Athens street market, frozen (page 32), pickled green 33 Simple Fish and Seafood Placing salted capers in jars with vinegar chilies (page 34) and capers in The beach at Kalloni, Lesbos, 86 in Ekali, an Athens suburb, 34 vinegar. Vine leaves in brine, and Fried Salt Cod with Garlic Sauce Thyme in bloom, Santorini, 35 grilled green and red bell peppers (Bacaliaros Skordalia), 89 Grape harves, Santorini, 36 preserved in garlic vinaigrette (page The central fish market in Athens, 91 Ionna Koutsoudakis' homemade spirits: 52) in Chania, Crete, 20 Fish Soup, Hydra, 92-93 Unflavored tsikoudia and green Harvesting Olives, 21 Fried Whitebait, 95 walnut liqueur (in the tall bottles), Green Olives, Astypalaia, 22 Red Mullet on a Bed of Dill (Barbounia Spicy Tsikoudia and Orange Curing Throumbes olives with coarse salt, Psita Ston Anitho), 96, 97 Liqueur (in the small bottles), Lesbos, 23 Squid or Cuttlefish Baked with Pasta photographed in the Doma Hotel, Cloudy yellow-green olive oil, as it (Kalamarakia or Soupies me Chania, Crete, 37 comes out of an olive press, 25 Makaronaki), 99 Spring in Astypalaia, 39 Cheeses and dishes containg them, Metsovo vineyards, 101 Kneading yellow (saffron) biscuits, photographed in Mr. Podotas' cellar Mackerel Wrapped in Vine Leaves Astypalaia, 41 in Astypalaia: On the shelves, curing (Skoumbri se Klimatofila), 102 The Good Thursday Mass, Astypalaia, 42 goat cheeses. The same matured Crayfish in Garlic and Walnut Sauce

cheeses are seen in the back, in front (Karavides Skordalia), 104 of the clay jars that contain kopanisti, Appetizers, Salads, And Egg Netted live crayfish by Lake Ioannina, a kind of Greek blue cheese. Hanging Dishes 105 in the cheesecloth and unwrapped in Cultivated dandelion greens, 47 the front, fresh yogurt cheese with Pickled octopus, 49 Meatless Meals and garlic and dill. Also hanging in the Cucumber with Feta Cheese and Mint front, hard myzithra, and under it on Vegetable Dishes (Anguri me Feta ke Diosomo), 51 the plate, between the cheese baskets, Pumpkin, Astypalaia, 109 Grilled Bell Peppers (Piperies Psites), chlori, fresh farmer's cheese with Tomatoes with jars of delicious tiny 20, 53 honey, and Saffron Biscuits. On the Cretan olives, Chania, Crete, 112 Parsley, 55 plate are cheese triangles, a cheese Baked Squash with Garlic and Walnut Scallions, 56 and greens pie in the large copper Sauce (Kolokitha sto Fourno me Smoked Trout In Dill and Scallion pan, and in the small pan saganaki, Skordo ke Karidia), 113 Marinade (Pestrofa Kapnisti me fried cheese. In front right, two types Three Lenten dishes, photographed in Anitho) by Lake Ioannina. 58 of ladotyri, hard cheese from Lesbos Meteora. Leek Rice (page 135), Lima Bean and Beet Salad with Smoked rubbed in olive oil, 27 Potato and Olive Stew with Tomato Herring (Ospria ke Pantzaria Making chlori cheese in Astypalaia. (top Sauce (page 114), Green Bean and Salata), 60 left and right) Pouring milk into a Okra Stew with Cracked Wheat Freshly Salted Sardines (Sardeles cauldron. (bottom left) Placing the (page 117) Pastes), 63 cheese in small baskets and Baked Mixed Vegetables (Briam), 118 Fried Peppers (Piperies Tiganites), 65 Artichoke, Carrot and Fresh Fava Bean Lamb and Vegetables Baked in an Ksinohondros, the sour trahana from Stew (Ahinares ke Koukia Ladera), Unglazed Pot, in Tersana, Chania, Crete, 206-207 121 Crete, 164 Nicholas Beharis, the baker, with the Caper plants, Santorini, 122 Chopped Meat Rolls in Tomato Sauce Astypalaian women who bake their Freshly peeled yellow split peas, the with Green Olives and Meatballs, yellow Easter biscuits in his shop, specialty of Santorini, 123 Astypalaia, 168-169 209 Baked Split Peas and Mashed Yellow Chicken with Parsley in Egg-Lemon Pea Soup, Astypalaia, 126 Sauce, Astypalaia, 171 Desserts and Sweets Peeling soaked chick peas, 127 Chicken in White Garlic Sauce served Coffee and masticha, the mastic-scented Peeling large lima beans, Metsovo, 128 with Egg Noodles, at the Doma sugar sweet served in a glass of Small Olive Pies in an olive grove, Hotel, Chania, Crete, 172 water, 213 Kantza, 130 Rabbit and Pearl Onion Stew (Kouneli Fried phyllo ribbons, the traditional Eggplants, 133 Stifado), 175 Cretan wedding sweet, in the Doma Rice with Chick-peas and Currants Jellied Pork (Pikti), 178 Hotel, Chania, Crete, 215 (Pilafi me Revithia ke Stafides), 134 Pork, Lamb, or Veal Stew with Quinces Quinces on a branch, 218 Eggplant Stuffed with Onions and (Kreas Kidonato), 181 Semolina Sweet (page 240), Batter Tomatoes (page 136) and Peppers Cabbages and leeks in a Kastoria market, Fritters with Honey Sauce (page Stuffed with Trahana (page 142), 183 217), and Fried Pastry Squares from Marathon, 137 A produce vendor at the market, 185 Ithaca (page 218), in the Averoff- Stuffed Vine Leaves with Fava Beans Zucchini at the market, 186 Tositsa House, Metsovo, 219 (Dolmades with Koukia), 138 Vine leaves pack in a jar, without brine, Transporting fresh cane, Astypalaia, 220 Zucchini Blossoms Stuffed with Bulgur 187 Honey Cookies, the traditional (Louloudia Kolokithias Gemista me Christmas sweet, 222-223 Pliguri), 140 Almond Biscuits from Siphnos Tomatoes and Peppers Stuffed with Breads, Biscuits, Phyllo, and (Amygdalota Sifneika), 224 Trahana (Gemista me Trahana), 137, Pasta Walnut Cake for Lent (Karydopita 142 Threshing wheat, Santorini, 191 Nistisimi), 226 Roadside market in Epirus, 143 Portaitissa, the main church of Easter Cheese and Saffron Pies from A garden in Santorini, 145 Astypalaia, 193 Astypalaia (Lambropites), 228 Yogurt Pie with Vine Leaves Festive Breads, some with red-painted Various grinding implements, 230 (Yaourtopita tis Dramas), 147 Easter eggs, prepared by Mrs. Lenten Filled Cookies (Skaltsounia), Greens Pie, Traditional (Hortopita), 32, Patiniotis in Livadi, Astypalaia, 197 231 149 Raisin Bread from Mykonos The Good Thursday Mass, Astypalaia,

(Mykoniatiko Tsoureki), 199 232 Making The Most of Meat Festive Bread from Crete, shaped into a Coffee Jug, Metsovo, 234 Sheep being transported to an double crown to form a five-pointed Rolled Seville Orange or Bergamot uninhabited island for grazing, near star, 200 Spoon Sweet (Nerantzi or Astypalaia, 153 Rusks, White Bread, and Easter Breads, Pergamonto Glyko), 237 Veal in Eggplant Slices (Kreas se Fetes with old bread stamps; Wooden Coffee, Grated Quince Spoon Sweet, Melintzana), 155 bread troughs and Pinakoti, wooden and twokinds of cookies, Metsovo, Lamb and Artichokes in Egg-Lemon peels; From the roof beams hang 238 Sauce, near the Monument of cheesecloth sacks filled with trahana, Milk vendor, Metsovo, 242 Lysicrates, Flaka, Athens, 156 202-203 Rolled Baklava and kataifi, served here Roasted Lamb with Pasta (Giouvetsi), Fried Cheese Bread (Tiganopsomo me with coffee and tsikoudia, Chania, 161 Tiri), 204 Creete, 245 Easter Lamb Soup with red-painted Grinding wheat in a stone hand mill and Grape Must Jelly (Moustalevria), 247 Easter eggs, 163 soaking the cracked wheat to make