A delicious Greek Summer

Spending a part of your summer vacation in Greece, is a beautiful experience.greek-tavern-concept

If you combine both beautiful sights and enjoyable dinners, you have lived the essence of the Greek vacation.

When I’m on holiday, I like to enjoy the relaxed time frame for every activity. However I’d say I’m rather organised when it comes to picking a place to eat.

My criteria are strict in restaurant selection, because I pay attention to ingredients, flavors, local recipes and the character  of the place I visit. What I look for, most of all , is quality. I don’t want to end up in some touristy restaurant, with an extra large menu that tries to suit all tastes.

But what can someone eat in Greece?

Some famous summer dishes of Greece is Gemista, which is vegetables stuffed with rice (tomatoes, peppers, vine leaves, zucchinis etc) and Tourlou, which is also a vegetable based recipe made with a variety of fresh vegetables, olive oil and tomato sauce.

Both are made with vegetables of the season, so they’re at their best!

The Mezethes – aka Greek Appetizers

It’s one of the crucial chapters of Greek Gastronomy, as it includes versatile tastes and a vast variety of dishes. It is common here in Greece, to order only appetizers along with tsipouro and ouzo.

There are many different salads to pick from, like Dakos or Choriatiki served with feta cheese, Greens with lemon and extra virgin olive oil etc.

There are many different cheeses made in all parts and islands of Greece, so wherever you are, you have 1 more new cheese to try. Fritters is also a common appetizer. The main ingredient may vary (tomato, potato, zucchini, aubergine) but the concept is the same.

The Meat

If you like meat options, you will find plenty of choices depending on the area. Pork, veil, goat, lamb are all included in our national menu, with recipes’ variations.

In Crete , there is a special recipe on goat meat, called “antikristo” . Its called like that because of its position, opposite of the fire (opposite = antikri). Pieces of meat are sticked in an iron installation, in close distance to the fire. When its almost done on one side, it is turned around.

One of the most authentic tastes of Greece is souvlaki. Souvlaki is the food with no boundaries. It’s eaten at all times, with all kinds of meats, with all kinds of fillings, and you can find it almost everywhere. It’s the burger of Greece. Or shall we say, burger is another kind of our souvlaki?

Pork or Chicken Gyros, pork or chicken skewer, Greek souvlaki is enjoyable at all times and is without doubt one of the classics of the Greek cuisine.

The Fish

anchovy servingGreek enjoy fish a lot! With so many islands, wouldn’t we love sea and fishing?

If you pay a visit to a Greek island during summer you will find plenty of fish dishes to enjoy.

Fried, oven baked, rack baked, boiled, or cooked with tomatoes and onions, fish can be a nutritious meat alternative for the whole family.

It can also be eaten as a soup, and when it has a variety of fish we call it “kakavia”.

The desserts

When eating in Greek tavern and you ask for the check, most likely you will also receive some fresh fruit or the dessert of the day. It may be loukoumades -the puff balls with honey or chocolate on top- maybe semolina halva, or even Greek yogurt with fresh fruit.

Greek cuisine is not only a blog post. It’s intertwined with our history, our folklore tradition and our cultural roots.However, I decided to point out some good hints, for you to search it some more.

The beauty of the Greek Gastronomy, is the ability it gives you to discover its gems!

For wholesale inquiries and information on Greek food products, you can visit:

http://www.greekproductstrade.com & http://www.greekbrands.com











Vasilopita the pie

“Vasilopita” cake is the dessert – symbol of New Year and is connected with the feast of St. Basil, from which it took its name.

vasilopitaWe find it in many forms and different ways of preparing, in all Greek houses, urban and rural. Made mainly with flour, eggs, sugar and milk and most commonly on the surface is written the number of the New Year with peeled almonds.

Inside the dough is placed a coin and whoever finds it is the lucky person of the year.  In some rural areas instead of coin they used to place a piece of straw, vine or olive strand depending on the production area, and whoever found it would have a good harvest during the year.

The cake is cut and shared with a ritual in the night before the New Year, right after the year change!

There is, however, the Christian tradition for the custom of New Year cake.

When St. Basil was bishop in Caesarea of Cappadocia, the perfector of Cappadocia wanted to plunder the city. St. Basil asked the city’s wealthy citizens to collect cutlery that could deliver as “ransom” to the conqueror. They gathered many valuables. However , according to the tradition the city was saved either because the perfector regretted, or because of a miracle with St. Mercurius and numerous angels removed his army from the province.

flouri_konstantinatoBut in order for St. Basil to return the valuables to the citizens, not knowing who owns what, he instructed to prepare small loaves into which he placed one of the coins or valuables and distributed them to the citizens the next day. The tradition continued in the memory of the day of his death, January 1st.

Newer versions of this tradition from Pontus and Asia Minor show St. Basil winning the collector of taxes on gambling and then distributed them with small breads or a big pie.

In Athens it is common to serve the so-called “Politiki” Vasilopita which is produced mainly from flour, eggs, sugar and milk, manufactured in various sizes and types, but is usually inflatable, fluffy and sweet. Other Vasilopita recipes are served throughout Greece, with spices , fruit etc.

In western Macedonia instead of Vasilopita they serve a cheese or leek pie. Basic but common feature is that inside they have a coin, usually an ordinary one but in some cases gold (“Constantinato”) or silver.

Then Vasilopita is cut on the table, in which the family is sitting. The landlord after the “crossing” of the pie with the knife three times, starts to cut into triangular pieces offered in each attending family member or friends and relatives. First piece is for the house (or the Christ, the Virgin Mary and Saint Basil), and the line continues with the landlord, landlady, family members and guests, with the last piece going for the poor, without of course forgetting any immigrants, patients and other family persons who for various reasons weren’t able to attend.



850 g. flour
100 gr. beer yeast
6 eggs
180 g. butter
180 g. sugar
 1 level tablespoon salt
100 gr. Sugared fruits cut in small cubes
100 g. raisins
zest of one orange


IMG_8705Mix 100 g. flour with yeast, previously dissolved in warm water thereby making a dough and leave in warm place for 3 hours. Knead in remaining flour with whole eggs, butter dissolved, sugar, salt and leaven uploaded. We continue to work the dough for a while until it “thickens”. Add the chopped fruits, raisins and orange zest.

Allow the dough to rise until doubled in volume . Place in mold and bake the pie at 180 Celsum degrees for about an hour. Leave at least for half a day, before serving.

Back to school Vol.2

New school year has begun, and everyone is trying to organize the daily routine, which requires a lot of time and energy. We gathered some interesting recipes of Greek inspired quick and easy meals, suitable for breakfast, brunch, lunch and dinner, that will save you a lot your valuable time. They’re also suitable both for kids and grownups.

Lack of time, brings lack of creativity sometimes. You can “save” this post, to read it every now and then in times of need!

  1. Greek Burritos!



The classic Mexican dish with a Greek scent. You can prepare lots of them and put them in the freezer, so whenever you don’t have the time to prepare something new, you can defrost them. It is delicious, aromatic and everyone is going to love the flavors. Suitable for lunch and dinner.

  1. Feta, Olives and sundried tomato Bread


A recipe for every hour of the day! Hand-kneaded soft bread with mixed in pitted olives, feta crumbles, and sundried tomatoes. You can experiment adding fresh or dried herbs. You can put in the freezer in small balls the size of a hamburger, in order to defrost and bake, so you have fresh bread every time you need it.

  1. Greek Yogurt – Fruit Cake



A really simple and mouthwatering tart with no baking involved. Perfect way to incorporate fruits in a “dessert” recipe. Greek yogurt makes it creamy and fresh.


A juicy cake recipe with peaches, blueberry and of course Greek yogurt.

  1. The meatless Feta sandwich


A no meat delicious sandwich, which includes oven baked vegetables, with the addition of feta cheese chunks. A simple alternative to the old fashion cheese n ham sandwich. Use your imagination to create other interesting combos, a sandwich bread is the kind of canvas to paint on! You can even let kids choose their ingredients or make it something like a buffet, with a list of various fillings to pick from.

  1. Savory Feta muffins


A different recipe for a savory muffin with delicious feta cheese and Greek olives. It’s easy, you make a batch of them and of course you can freeze them in order to use them up on a busy day.

Do you have other Greek inspired Ideas or recipes to share with us?

Find other interesting recipes here:

How can I enjoy Feta cheese?

Feta is a genuine Greek product and it is believed to be one of the oldest cheese types in the world.

feta jar olive oilMade from sheep’s milk or a mixture of sheep and goat milk, has a unique distinctive salty bite, a fresh acidity of taste, and a rich aroma. Feta is semi-hard in texture, with some non-shaped holes in its body. It has a salty freshness and a tangy aftertaste, with mild to peppery notes.

If you haven’t tasted Feta yet, we propose that you do, because no matter how we describe it, the taste is a personal experience. It is the Queen of the Greek Salad (Horiatiki) as it beautifully complements the fresh crunchy vegetables included.

Moreover, feta loves the company of Greek olive oil, and the combination with dried herbs like thyme, oregano etc. The majority of taverns serve it with a tablespoon of extra virgin olive oil and a sprinkle of a dry herb, most likely oregano.

Feta can be enjoyed in every hour of the day. Despite its salty taste, it is considered a versatile ingredient, which can be combined with many dishes and ingredients.

watermelon feta salad

Watermelon feta salad

It can be an ingredient of a breakfast sandwich, a lunch salad, a cheese platter, a pasta dish and many more. It pairs uniquely with fruits, as it forms a sweet and salty combination. In Greece many people eat feta along with watermelon. It may seem like an intellectual-gourmet combo, but the truth is people are enjoying it that way in Greece for a long time now. Not long ago, I came across this salad, which combines juicy watermelon with feta pieces and chopped mint leaves.

Another recipe for the bold ones is the feta cheesecake. It’s an alternative to the original recipe, and has some sweet saltiness in it.

lamb feta lasagna

Lasagna with lamb and feta sprinkles

Feta pairs uniquely with meat recipes as well as pasta recipes, as it doesn’t melt, and little white chunks of flavor remain intact. This recipe combines our beloved lasagna, with lamb and feta sprinkled on top.

Another sweet-savory recipe is this: Feta wrapped in fried phyllo (dough) with sesame and honey. The absolute balance between sweet and salty, keeps you astonished in every bite. You can find this dish in many Greek taverns nowadays, but is also a simple recipe to prepare on your own.

Feta snack options:

cucumber feta rolls

Cucumber feta rolls

Sushi inspired feta-cucumber rolls, perfect for warm days of spring and summer, for every snack occasion and finger-food party!

canapes feta goat cheese

Canapes with feta & goat cheese

Delicious snack-canapé with feta and goat cheese

These pancakes seem an interesting way to incorporate your feta cheese into a breakfast, a light lunch or a mid-day snack.

Feta is enjoyed in many ways, and there are tons of other ways that are waiting to be discovered. In Greece, Feta is our staple cheese. We even have some oily dishes, which can’t be eaten without the companion of feta cheese. It’s an authentic and integral part of our gastronomical heritage. We will continue to respect our tradition, to highly maintain its production process, and to promote it in order to highlight its nutritional characteristics and rich flavor.


Your source for Greek Fine Foods



DIY|Summer Mediterranean Salad

hot weather

Officially, summer is here!

Our clothes are fewer, our smiles are bigger, the mood is getting better, and the food portions we consume are getting smaller. We generally try to avoid fatty foods during the summer, our bodies don’t need so much energy to make it through the day. We choose refreshing light meals that won’t keep us down.

So, I have a question for you! How do you feel about legumes salads? Salads with lentils, beans, split peas, peas etc?https://i0.wp.com/www.raw-living-food-success.com/images/Beans.jpg

Legumes are an important part of the Mediterranean Diet. In Greece we are used to consuming legumes at least once or twice a week. We are consuming large peas known as “giants”, lentils as a soup, split peas as a mousse, chickpeas as a soup or in the oven, and many more.

The first time I tasted legumes as a salad, I think I will remember it for a long time. I had not even seen it as a trend around the internet. I was in a comfort-food type of restaurant, in the alternative heart of the city, Keramikos. Since I like exploring new tastes, I ordered it from the menu right away.

It was a lentil salad, with carrot sticks, lots of parsley, feta cut in cubes, vinegar-olive oil dressing and ground black pepper. The taste was so refreshing and interesting, I was so happy to taste “boring” legumes in a different recipe.

Ingredients photos saladSince I knew that legumes is such an important nutrition source, containing significant amount of protein, I was glad that I was able to cook it differently, and set up a new recipe directory with the name “Legumes salads”.

Soon after I discovered it, it was already everywhere. On Pinterest, on foreign and Greek sites as well, in every respectable restaurant of the town, in every salad list etc. It had become a different dish, made with the same old materials that nonetheless gave it a new perspective.

If you know the basics in the kitchen, and you have enough imagination in order to experiment, the road is open and the dogs are constrained. (a famous Greek saying, meaning you are free to act as you will)Salad Recipe

I started experimenting with all kinds of legumes, lentils, chickpeas, peas, splitpeas, green peas etc. Not all of my experiments were crowned with success. However, I found where my taste met my capability, and this was somewhere near the Mediterranean bean salad.

So, from now on when it’s the legumes day of the week, one in two weeks I will experiment with a salad.

Waiting for your thoughts and comments!

Fenia Karkantzou

Marketing Manager | Greek Brands

Like our Page : https://www.facebook.com/greekbrandsfoods

Follow us on twitter: @GreekBrands

Are your ready for a Greek Picnic?

Now that temperature is rising, it’s good to have these ideas handy. A picnic is always a perfect opportunity to prepare something delicious. And of course is a perfect opportunity to relax and enjoy nature with your friends and family.

If picnic had rules, there would be these two: Picnic_Basket_2

  1. Everything should be pre-prepared, in order to enjoy nature without worrying about anything else.
  2. Every food should be eaten easily.

Trying to make your life a little bit easier, we thought of presenting you some interesting recipes for the so called Greek “mezethakia” aka finger food. These can make perfect appetizers at every occasion, they are ideal for a school or work lunch, and of course they are what you’ll need in case of picnic / excursion.

Dolmathes – Dolmathakia – Stuffed vine leaves

3186361_sA world famous Greek snack, made with vine leaves stuffed with rice and herbs, cooked in the pot. Usually in Greece, we make dozens of them. It’s eaten both cold and warm, with lemony sauce or without. It’s eaten by hand, really fast and before you know it you are eating your fourth dolmathaki. That’s magic!

Ps. It’s not an easy recipe, and that’s the main reason why we make dozens of them, when we do.

You can find the recipe here:


Greek Salad

There is no such thing as inappropriate time to enjoy a Greek salad. Surely you’ll need a fridge to save it before you consume it, but the taste result will compensate you. You can cut all the vegetables, pack them into bowls with lid, and add the extra virgin olive oil on top, when you are ready to consume it. A clever alternative would be to prepare your salad by putting vegetable pieces on wooden sticks and make a salad skewer. Again, extra virgin olive oil must be applied right before you consume it.

2 large tomatoes5626146_s
2 cucumbers
1 green pepper
1 onion in slices
6-8 Kalamata Olives
Greek Extra Virgin Olive Oil
Feta cheese (1-2 medium pieces)

How to:

Cut in normal pieces all of the vegetables. Mix them well. Add the feta cheese and the Kalamata Olives. Drizzle with a little bit of extra virgin olive oil, and add a pinch of oregano. In case you make them skewers (remember: finger food) be sure to chop them into bite – pieces, and not drizzle them with anything until it’s time to be eaten, otherwise they will soak and lose their fresh crunch.


Yummy in pieces. A homemade pie is the essence of comfort food. You can prepare a large baking pan, so you 27708101_swill enjoy your pie for a few days. There are so many Greek recipes for pies that you’ll be amazed. In a previous post we have gathered some of the most unique ones that also have a local character, so here’s a main idea of what we’re talking about:

  • Mpoureki from Chania
  • Ladenia from Kimolos
  • Cheese pie from Skopelos
  • Mpougatsa from Thessaloniki
  • Kreatopita from Kefallonia

You can find the recipes here: https://greekbrands.wordpress.com/2015/01/15/unique-traditional-pies-of-greece/

Fried Meatballs – Keftedakia

T27253251_she ultimate meaty finger food of Greece is present in every occasion, whether it’s a birthday party, a family dinner or a picnic. Keftedakia is a very famous Greek recipe, made with ground meat and herbs. They are delicious, aromatic and eaten by hand. They are enjoyed both warm and cool, and usually they are made in dozens, because everyone eating meat, seems to enjoy them much.

You can find the recipe here:


Olive bread / Fresh Bread with Olive tapenade

24981128_sIf you like Greek Olives then this is a must. You can either prepare from the previous day many olive bread rolls, or alternatively you can bring fresh warm bread, and bring along your homemade olive tapenade in order to spread it on.

Olive bread recipe:


Olive paste / tapenade recipe:


Greek appetizers are very common in our daily diet, in our dinners, in taverns and in restaurants. It’s a perfect way to explore more tastes and add variety to your dishes. Greek appetizers are offered for a finger food occasion, whether it’s a party or a casual picnic. Feel free to explore more Greek recipes, and learn more about Greek products here:


A typical Greek dish for March 25th

Tomorrow is a big day for Greece, as like every March 25th we celebrate the Greek Revolution that took place in 1821 and liberated us from the Ottoman Empire.

It is also a big day for Christianity, as it is the day of the Annunciation of Virgin Mary, and it is a classic fasting or fish-eating day, since a long time ago.

Typically in Greece we are used to eating desalted cod. We cut the fish in medium pieces, dip in delicious batter and then fry in hot olive oil. This dish is accompanied with “skordalia”, a delicious garlic sauce made with plenty of garlic. mpakaliarosskordalia

These two tastes represent the simplicity of the Greek cuisine, and prove the fact that you can make magnificent flavors with the most humble materials.

We have discovered an easy, delicious recipe for a successful batter and thus a golden crunchy crust, which is also the important part of the recipe.

Just follow these steps:

1 desalted cod around 800-1000 g.
Olive oil for frying
For batter
1 can of beer
300 g. flour self-rising
1 egg
1/2 tsp. Salt
1/2 tsp. Sugar

How to:
For the batter
Pour the beer, egg, salt, sugar, pepper and stir. Slowly add the flour to incorporate in the mixture. Mix well until you have a thick, smooth batter. The important thing is that the batter should stay at least an hour in the refrigerator.
For the cod
Cut the cod into pieces. Heat plenty of oil in the pan, dip the pieces in batter, letting the excess batter to run and fry until golden brown on both sides. Once ready place them on paper towels to absorb the many oil and serve with “skordalia” aka garlic sauce.

Skordalia (“garlic sauce”)


3 medium potatoes in pieces, boiled in salted water

1 clove garlic

¼ cup extra virgin olive oil     

2 tbsp vinegar

½ tsp. salt

How to:

Clean the potatoes, peel them and cut in medium pieces. Boil in salted water until done. Pour in the mixer. Smash the garlic and add it in the mixture. Pour the vinegar and the salt, and give it a quick mix. Slowly incorporate the olive oil in the mixture, until smooth. At every point, taste the results until you find the flavor that suits you well.

Good luck!