Greek on Kvalifood

Fava

Sun, 17 Aug 2025 14:35:45 +0100

Fava - kvalifood.com

Fava is a Greek yellow split pea puree from Santorini, served as a meze dip or side dish. Despite the name, it has nothing to do with fava beans – it is made entirely from yellow split peas, simmered until they collapse into a smooth, thick puree, then finished with olive oil and lemon juice. Served warm or at room temperature, topped with raw red onion and capers.

Saltsa Domata

Mon, 24 Jan 2022 17:09:27 +0100

Saltsa Domata - kvalifood.com

Saltsa domata is the basic Greek tomato sauce, used in moussaka, pastitsio, gemista (stuffed vegetables), and as a pasta sauce. What sets it apart from Italian tomato sauce is the warm spice backbone – a cinnamon stick and whole cloves simmer with the tomatoes, giving the sauce a subtle, distinctly Greek character.

Makes ca. 3 cups

Ingredients

800 g ripe tomatoes, halved and coarsely grated (discard skins), or 1 can (800 g) whole peeled tomatoes, crushed by hand
3 tbsp extra-virgin olive oil
1 medium onion (ca. 100 g), finely diced
2 cloves garlic, minced
1 tbsp tomato paste
1 cinnamon stick
2-3 whole cloves
1 bay leaf
1 tsp dried oregano
salt
freshly ground black pepper
1 pinch sugar (optional, if tomatoes are acidic)

1¾ lb ripe tomatoes, halved and coarsely grated (discard skins), or 1 can (1¾ lb) whole peeled tomatoes, crushed by hand
3 tbsp extra-virgin olive oil
1 medium onion (ca. 3½ oz), finely diced
2 cloves garlic, minced
1 tbsp tomato paste
1 cinnamon stick
2-3 whole cloves
1 bay leaf
1 tsp dried oregano
salt
freshly ground black pepper
1 pinch sugar (optional, if tomatoes are acidic)

Directions

Heat the olive oil in a medium saucepan over medium heat. Add the onion with a pinch of salt and saute 3-4 minutes until softened and translucent.
Add the garlic and cook 1 minute until fragrant.
Stir in the tomato paste and cook 1-2 minutes until it darkens slightly and coats the onion.
Add the tomatoes, cinnamon stick, cloves, bay leaf, and oregano. Stir well.
Bring to a brief boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and the raw tomato flavor has cooked out.
Season with salt, pepper, and sugar if needed. Remove the cinnamon stick, cloves, and bay leaf before using.

Notes

For moussaka and pastitsio, use as-is, layered into the dish before baking. A slightly thicker consistency works best.
For gemista (stuffed vegetables), thin with a splash of water and pour around the stuffed peppers or tomatoes.
For pasta, toss with spaghetti or bucatini and top with grated kefalotiri or pecorino.
Sweet wine variant: replace the tomato paste with 120 ml Mavrodaphne or sweet Marsala, added after sauteing the onion. Simmer 1 minute before adding tomatoes. This is the Cycladic island style.
Keeps 5-6 days refrigerated. Freezes well.
The cinnamon and cloves should be perceptible but not dominant.

Melitzanosalata

Sun, 28 Mar 2021 01:53:23 +0100

Melitzanosalata - kvalifood.com

Melitzanosalata is a Greek eggplant dip made from flame-charred eggplants mashed with olive oil, lemon juice, garlic, and raw red onion. The charring is what gives it its character – oven-roasting works but produces less smoke flavor. The texture should be rough and chunky, not smooth like baba ganoush.

Serve it as part of a mezze spread with warm pita bread, alongside grilled meats and fish, or as a dip with raw vegetables.

Htipiti

Sun, 05 Aug 2018 17:00:07 +0100

Htipiti - kvalifood.com

Htipiti is a Greek roasted red pepper and feta dip, served as part of a meze spread with bread or raw vegetables. The peppers are charred and peeled, then blended with crumbled feta, olive oil, and a touch of chili. The texture should be creamy but still slightly rough – not perfectly smooth.

Makes ca. 2 cups

Ingredients

300 g Greek feta cheese (sheep’s milk), crumbled
2 roasted red bell peppers (ca. 200 g after roasting and peeling), roughly chopped
1 fresh red chili pepper (Fresno or serrano), seeded and chopped
1 small clove garlic (ca. 3 g), chopped
60 ml extra-virgin olive oil, plus more for drizzling
1 tbsp red wine vinegar
freshly ground black pepper
1-2 tbsp Greek yogurt (optional), for extra creaminess
1/2 tsp dried oregano (optional)
1 pinch red pepper flakes (optional), for more heat

10½ oz Greek feta cheese (sheep’s milk), crumbled
2 roasted red bell peppers (ca. 7 oz after roasting and peeling), roughly chopped
1 fresh red chili pepper (Fresno or serrano), seeded and chopped
1 small clove garlic (ca. ½ tsp), chopped
2 fl oz extra-virgin olive oil, plus more for drizzling
1 tbsp red wine vinegar
freshly ground black pepper
1-2 tbsp Greek yogurt (optional), for extra creaminess
1/2 tsp dried oregano (optional)
1 pinch red pepper flakes (optional), for more heat

Directions

If roasting peppers fresh: preheat oven to 230 C (450 F). Halve and seed 2 large red bell peppers, place skin-side up on a parchment-lined baking sheet. Roast 30-35 minutes until the skins are blackened and blistered. Transfer to a bowl, cover tightly, and let steam 10 minutes. Peel off the skins. Jarred roasted peppers work as a substitute.
Place the roasted peppers and fresh chili in a food processor. Pulse a few times until broken down.
Add the feta, garlic, vinegar, and olive oil. Process until creamy but still slightly textured – about 30 seconds of pulsing.
Taste and adjust. Add more chili or pepper flakes for heat, more olive oil for richness, or yogurt for extra creaminess. Season with black pepper. Salt is usually unnecessary – the feta provides enough.
Transfer to a shallow bowl, drizzle with olive oil, and serve with warm pita or crusty bread.

Notes

Keeps refrigerated 4-5 days. The flavor develops overnight. Bring to room temperature before serving.
The dip thickens when chilled. Stir in a small splash of olive oil to loosen if needed.
For a smoother dip, process longer. For a more rustic texture, pulse briefly and leave some feta chunks.
Florina peppers (from Greek grocers) are the most authentic choice and give a sweeter, smokier result.

Tzatziki

Thu, 07 Aug 2014 21:06:22 +0100

Tzatziki - kvalifood.com

Tzatziki is a Greek yogurt, cucumber, and garlic dip. It is served as a meze with bread, alongside souvlaki and grilled meats, or as a sauce for gyros. The keys are thick strained yogurt, thoroughly squeezed cucumber, and garlic crushed to a paste with salt. Wet cucumber is the enemy – squeeze it hard.

Makes ca. 2.5 cups

Ingredients

500 g full-fat strained Greek yogurt
1 medium cucumber (ca. 300 g), peeled, seeded, and grated
2-3 cloves garlic (ca. 10-15 g), crushed to a paste with a pinch of salt
2 tbsp extra-virgin olive oil, plus more for drizzling
1-2 tbsp red wine vinegar
salt
freshly ground black pepper
1-2 tsp chopped fresh dill (optional)

1 lb full-fat strained Greek yogurt
1 medium cucumber (ca. 10½ oz), peeled, seeded, and grated
2-3 cloves garlic (ca. 2–½ tsp), crushed to a paste with a pinch of salt
2 tbsp extra-virgin olive oil, plus more for drizzling
1-2 tbsp red wine vinegar
salt
freshly ground black pepper
1-2 tsp chopped fresh dill (optional)

Directions

Peel the cucumber, cut in half lengthwise, and scrape out the seeds. Grate on the coarse side of a box grater. Toss with 1/2 tsp salt and let sit in a sieve or colander for 15-30 minutes.
Wrap the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
Crush the garlic with a pinch of salt using the flat side of a knife or a mortar and pestle until smooth.
Combine the olive oil and garlic paste in a bowl and stir to blend.
Add the squeezed cucumber and yogurt. Mix well. Add red wine vinegar (start with 1 tbsp, taste, add more if needed). Season with salt and pepper.
Fold in the dill if using.
Cover and refrigerate at least 30 minutes before serving. The flavor improves with resting.
Serve drizzled with olive oil. Pairs with warm pita, souvlaki, grilled meats, or raw vegetables.

Notes

Best eaten the same day or the next. After 1-2 days the garlic can develop a bitter edge.
If you only have unstrained yogurt, line a sieve with cheesecloth, add the yogurt, and drain in the fridge 2-4 hours until thick.
The Cypriot version (talatouri) uses fresh or dried mint and lemon juice instead of vinegar.
For milder garlic, use 2 cloves. For punchier, go up to 4.

Avgolemono

Thu, 08 Dec 2011 20:16:10 +0100

Avgolemono - kvalifood.com

Avgolemono is a Greek egg-and-lemon sauce used to enrich soups, stews, and braised dishes. It is not a standalone sauce – you make it by tempering beaten eggs and lemon juice with hot broth from whatever dish you are cooking, then stirring the mixture back into the pot. The result is a silky, tangy, slightly thickened sauce that clings to everything.

Makes enough for 1 dish (ca. 4 servings)

Skordalia

Fri, 11 Nov 2011 01:19:23 +0100

Skordalia - kvalifood.com

Skordalia is a Greek garlic and potato dip, thickened with olive oil in the style of making mayonnaise. It is pungent, creamy, and served at room temperature alongside fried cod, fried vegetables, or bread. The key is mashing the potatoes by hand – never use a food processor, which makes them gluey.

Serves 6-8

Ingredients

450 g starchy potatoes, peeled and cubed
6 cloves garlic (ca. 30 g), green germ removed
1 tsp fine sea salt, plus more, to taste
3 tbsp red wine vinegar
180 ml extra-virgin olive oil
2-4 tbsp reserved potato cooking water, as needed

1 lb starchy potatoes, peeled and cubed
6 cloves garlic (ca. 30 g), green germ removed
1 tsp fine sea salt, plus more, to taste
3 tbsp red wine vinegar
3/4 cup extra-virgin olive oil
2-4 tbsp reserved potato cooking water, as needed

Directions

Place the potatoes in a saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer 15-20 minutes until very tender. Drain, reserving 1/4 cup of the cooking water. Let the potatoes sit 5 minutes so surface moisture evaporates.
While the potatoes cook, pound the garlic cloves with 1 tsp salt in a mortar and pestle until a smooth paste forms.
Mash the potatoes with a potato masher or pass through a food mill. Do not use a food processor.
Add the garlic paste and red wine vinegar to the mashed potatoes. Stir with a wooden spoon.
Gradually pour in the olive oil in a thin stream while stirring vigorously, similar to making mayonnaise. Continue until all oil is incorporated and the mixture is smooth and fluffy. Add reserved cooking water a tablespoon at a time if needed for a creamier consistency.
Taste and adjust salt and vinegar. Serve at room temperature alongside fried cod, fried vegetables, or with bread.

Notes

6 cloves gives a solid garlic punch. Use 4 for milder, up to 8-10 for a more aggressive version. To tame raw garlic, blanch peeled cloves in water for 2 minutes before using.
Bread-based variant (Ikarian style): replace potato with 4 thick slices of stale sourdough bread. Dampen and squeeze dry. Pound garlic with salt, then alternate working in bread, olive oil (increase to 1 cup), and vinegar (increase to 5 tbsp).
For a richer version, blend 80 g blanched almonds or walnuts with the garlic paste before adding to the potatoes.
Red wine vinegar is traditional. Lemon juice works too.
Do not use a food processor for the potatoes. Masher, food mill, or ricer only.
Keeps refrigerated 2-3 days. Bring to room temperature before serving.

Ladolemono

Thu, 09 Sep 2010 22:57:09 +0100

Ladolemono - kvalifood.com

Ladolemono is the simplest and most useful Greek sauce – nothing more than olive oil and lemon juice shaken together into an emulsion. It is drizzled over grilled fish and meat, tossed with steamed vegetables, and used to dress warm legume salads. The basic version has two ingredients; the oregano version adds dried Greek oregano.

Makes ca. 180 ml

Ingredients

120 ml extra-virgin olive oil
60 ml fresh lemon juice (ca. 1.5 lemons)
salt, to taste
1 tsp dried Greek oregano (optional)
freshly ground black pepper (optional)

4 fl oz extra-virgin olive oil
2 fl oz fresh lemon juice (ca. 1.5 lemons)
salt, to taste
1 tsp dried Greek oregano (optional)
freshly ground black pepper (optional)

Directions

Combine the olive oil and lemon juice in a jar with a tight-fitting lid.
Add salt, and oregano and pepper if using.
Close the jar and shake vigorously for 15-20 seconds until the mixture turns pale and creamy. This means it has emulsified.
Taste and adjust: more lemon for oily fish, more oil for a milder dressing.
Use immediately or refrigerate for up to a week. Shake well before each use – it will separate.

Notes

The 2:1 oil-to-lemon ratio is a good middle ground. Go up to 1:1 for grilled oily fish (sardines, mackerel) or down to 3:1 for salads and steamed vegetables.
Shaking in a jar produces the best emulsion. Whisking in a bowl works but gives a thinner result.
Greek oregano (rigani) is more intense than standard dried oregano. If using regular oregano, increase to 1.5 tsp.
Optional additions within the Greek tradition: a small clove of minced garlic, 1 tsp Dijon mustard for a more stable emulsion, lemon zest, or chopped fresh dill or parsley.

Taramosalata

Mon, 23 Nov 2009 11:13:43 +0100

Taramosalata - kvalifood.com

Taramosalata is a Greek fish roe dip made from tarama (cured carp or cod roe), stale bread, olive oil, lemon juice, and onion. The bread provides body and the oil is emulsified in slowly, like making mayonnaise. The result is a pale pink, creamy dip served as part of a meze spread with bread.

Serves 6

Ingredients

100 g tarama (fish roe, white/undyed, from carp or cod)
300 g stale white bread, crusts removed
160 ml olive oil (or neutral oil for milder flavor)
1.5 lemons, juiced (ca. 60 ml)
1 small onion (ca. 70 g), grated or roughly chopped
water, as needed

3½ oz tarama (fish roe, white/undyed, from carp or cod)
10½ oz stale white bread, crusts removed
¾ cup olive oil (or neutral oil for milder flavor)
1.5 lemons, juiced (ca. 2 fl oz)
1 small onion (ca. 2½ oz), grated or roughly chopped
water, as needed

Directions

Break the bread into pieces and soak in water for 10 minutes. Squeeze thoroughly to remove all excess water.
Place the squeezed bread, tarama, and onion in a food processor. Blend until smooth.
Add half the lemon juice and pulse briefly to combine.
With the processor running, drizzle in the oil very slowly in a thin stream, as you would for mayonnaise. Continue until all oil is incorporated and the mixture is smooth and creamy.
Taste and add more lemon juice as needed. If too thick, add water a tablespoon at a time and blend until the desired consistency is reached.
Refrigerate at least 30 minutes before serving. Serve with bread, pita, or raw vegetables.

Notes

Do not add salt – the tarama is already very salty.
White/undyed tarama gives the most authentic flavor. Avoid bright pink varieties.
The oil must be added slowly while blending. Adding it too fast breaks the emulsion.
Olive oil gives a richer, more peppery result. Neutral oil (corn, sunflower) gives a cleaner, more roe-forward flavor – both are used in Greece.
For a potato-based version, replace bread with 250 g boiled, drained potato.
Keeps refrigerated 3-4 days. Stir before serving.