Have you ever felt a sudden craving for something sweet, juicy, that melts under your hungry palate? I know I have many times. And what do I do? I run to the

Diples are a traditional Greek fried pastry airy and very crispy served with honey syrup and ground walnuts.

You don't need to go to a restaurant to satisfy your Greek food cravings. From chicken souvlaki for dinner to flaky baklava for dessert, Greek recipes are surprisingly easy to whip up at home.

If you've been wanting to try Greek food, then these tasty authentic dishes have got you covered ALL week long!

Authentic Greek recipes as cooked by Greeks. Easy and simple recipes for cooking Greek dishes.

You don't need to go to a restaurant to satisfy your Greek food cravings. From chicken souvlaki for dinner to flaky baklava for dessert, Greek recipes are surprisingly easy to whip up at home.

A classic Greek dip recipe made of potato and fish roe.

fanouropita, egg free cake, Aghios Fanourios

Bekri Meze is a quick pork stew with a rich tomato sauce with little bits of cheese, red wine, spices, and a hint of spiciness. Seriously yummy!

Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.

Ravani is a semolina flour cake with plenty of syrup poured over it. It is a traditional dessert which you can find in various regions of Greece and the recipe differs a bit from area to area. The most famous one comes from the area of Veroia, upNorth Greece. One of the classic versions is the one with dessicated coconut sprinkled on top. The common thing they have though is the semolina flour and the syrup. Not a complicated recipe and for those who don't mind the syrupy desserts Ravani is an excellent example of this kind Ingredients (for 6 people - a medium size oven dish): 150gr. sugar 250gr. coarse semolina flour 200gr. strain Greek yoghurt 200gr. butter, at room temperature 1 large orange, the juice 1 1/2 large orange, the zest ½ tsp of baking soda 100gr. blanched almonds, very finely chopped 4 eggs some dessicated coconut (optional) for sprinkling (or finely chopped almonds) For the syrup: 300gr. sugar 300ml water 1 lemon, the juice 1/2 tsp of vanilla extract Method: Beat the eggs very well in a large bowl and when they are fluffy enough, add half the sugar and keep beating so the ingredients blend together. In another bowl put the semolina together with the yoghurt and stir well. Leave on the side to allow the semolina to soak up the wetness of the yoghurt and fluff up. Add the rest of the sugar and stir well again. Finally add the softened butter and stir again so the ingredients will blend together. ***Grease a medium size rectangular oven pan (or pyrex dish) with some butter and put in the fridge. (Do this so that when later on it is needed to sprinkle with flour, it won't stick on the butter and when you shake the pan a bit the excess flour will come off easily). Preheat the oven to 180°C. Dissolve the baking soda in the orange juice and then add into the bowl with the semolina. Add the chopped almonds, the eggs/sugar mixture and the orange zest and stir well the ingredients. You should end up with a nice smooth batter. Get the oven pan out of the fridge and sprinkle all around with some flour, shake a bit to discard the excess flour. Pour the ravani mixture into the pan and make sure that both the bottom and the corners of the pan are evenly covered. Put in the oven and bake the ravani for 35-45 minutes, depending on the oven. While the ravani is baking prepare the syrup. In a medium saucepan put all the ingredients together and stir with a wooden spoon until the sugar dissolves completely in medium heat. Don't let it get to the boil. Take off the heat and let it cool down at room temperature. Take the ravani out of the oven and let it settle for a while. While it is still warm, using a pointy knife, cut the cake into square pieces. With the help of a ladle pour over the syrup making sure you cover all the surface and around the corners of the pan. Sprinkle with the coconut or the almonds and let it settle so to absorb all the syrup.

We got a special request for this recipe from Diane, so here it is. These are very similar to pancakes and were very often made by grannies for their young grandchildren - they're really easy to make. Here we've given a recipe with Greek strained yoghurt in them, which makes them especially delicious. However the most common way of making them, especially in the villages, was just with flour and water - no yoghurt, eggs, butter or sugar that you see in the recipe below - just the flour and enough water to make a thick but runny mixture that could be fried. The honey and cinnamon was then spread on top at the end. Ingredients 200g white self-raising flour 3 eggs 300g Greek strained yoghurt 2 level tbsp sugar 75g melted butter 300ml sunflower oil Pinch of salt 2 tbsp honey ½ tsp cinnamon Preparation Beat the eggs and sugar with a whisk. Add the butter, yoghurt and salt and stir well. Add the flour gradually and continue stirring – avoid lumps – to make a smooth, thick but quite runny mixture. If the mixture is too thick, you can add a little water. Heat the oil in the frying pan. Using a ladle, preferably with a small spout, add the mixture in round shapes to the frying pan – as many as your pan will comfortably take. Lower the heat – you don’t want it too strong – and fry the tiganites for approx 1-2 minutes on each side. Remove and place on kitchen paper to drain and continue until you have used all the mixture. Place all the tiganites on a large plate and evenly spread the honey over them and sprinkle the cinnamon over them. If you've tried this recipe please rate it! Eat and Enjoy!

If you love your meat dishes rich and juicy, then you will be able to find a little place in your heart for our Greek soutzoukakia recipe, which packs an incredible amount of flavor in each and every bite.

Nothing speaks Greek family dinner better than Pastitsio! This is the hearty food that every Greek swears their mom or Yiayia can make it the best!

Taramasalata We usually refer to taramasalata as just ‘tarama'. It is a pink fluffy dip made from fish roe. The full recipe for tarama is exclusively featured in our cookbook MEZZE. For that reason, the quantities and steps are not listed in this blog post. However we have provided a list of ingredients to help you with your shopping list and meal planning (especially helpful if you use the paprika

What this could be now?? Hmm-it is a syrupy dessert, very tasty and very crunchy and you can never have just one! Kourkoubinia (always referred to in the plural) are phyllo pastry bites, with no filling, first deep fried and then dipped in syrup or honey and they are made of very thin phyllo sheets. They used to be my father's favourite syrup dessert and he always praised his mother's recipe- the "one she brought with her from Smyrna"...which unfortunately none of us now has it... They are a bit tricky regarding the shape they have but if you decide to try them out you won't regret it Ingredients (for 6-8 people): 750gr. phyllo pastry 200gr. all purpose flour For the syrup: 1,5Kg of sugar 2 liters of water 200gr. liquid glucose (it helps the syrup not to crystalise) (if you prefer substitude with honey) ½ tea-cup of lemon juice Method: Prepare the syrup first so to have the chance to cool down completely before you use it. Put in a saucepan the water, the sugar and the glucose and let them come to the boil in low heat. When the syrup starts bubbling add the lemon juice, stir and let it simmer long enough until it is done. We need a rather well set syrup and not a runny one. ***For better results it would be better if a thin and long (metal or wooden) skewer is used for the rolling of the phyllo sheets. If you don't have any then make sure you roll the phyllo sheets very carefully and tightly. On a clean work surface dust with some flour and the rest put it in a shallow pan. Get the phyllo sheets one by one and starting from the shorter side turn them tightly around the metal skewer making a roll (with many layers). Push the phyllo downwards off the skewer, as we do when we take off the meat off a kebab. The phyllo then will be pleated. Pass it through the flour to get well coated in all its length. Repeat the same procedure with the rest of the phyllo sheets and leave them covered by the flour in the pan. Then get each pastry roll and using a sharp knife cut them into smaller pieces, about 2 cm long each. Put them in a large sieve and shake a few times so to discard the excess flour off them. In a deep frying pan put enough oil to cover the kourkoubinia while they are frying. Let the oil warm well and then start putting in the kourkoubinia in batches. With a slotted spoon turn them around in the pan and fry until they are golden brown. When the kourkoubinia are ready, take them out of the pan and let them dry well on kitchen paper. While they are still hot, dip them into the cold syrup and let them soak in it for about 1 hour. Transfer on a large serving plate and sprinkle on top with cinnamon powder or sesame or finely chopped walnuts.

A traditional Greek baked pasta dish, with lamb, orzo and tomato sauce. So yummy, that you'll want to make over and over again!

This traditional Greek milk pie is creamy, sweet and one of the easiest pie to bake. Super delicious, it is perfect for any special occasion.

Have you ever felt a sudden craving for something sweet, juicy, that melts under your hungry palate? I know I have many times. And what do I do? I run to the

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!

Opa! Everyone should have a simple, flavorful vinaigrette recipe in their recipe box. This Greek vinaigrette recipe is one you need to try ASAP. The salad dressing is simply olive oil, red wine vinegar, lemon juice (fresh is best), garlic, Dijon mustard and oregano. So wholesome, simple and tasty...

Difficulty: Easy

Every September is the start of a new season for the Los Angeles Opera and I am always happy to be back at work with my wonderful friends a...

Greek cuisine is famously one of the healthiest and most delicious ones in the world. Maybe you’ve already traveled to Greece and enjoyed in their

Transport your senses to the Mediterranean with this heart warming Rizogalo. The Greek rice pudding that is quick, easy and super creamy.

A simple but delicious Vegetarian Greek appetizer. Puff Pastry filled with Feta Cheese, baked until golden brown!

Learn how to make the classic Greek rice pudding, rizogalo, with this easy recipe. This creamy and delicious dessert is perfect for any occasion.

Vasilopita, or Greek New Year's Bread, is a sweet yeasted egg bread scented with orange and traditionally served on New Year's day. A coin is hidden inside and whoever gets it has good luck for the year.

These deep-fried meatballs are flavored with coriander, garlic, fresh mint, and parsley. They have scrumptious crispy outsides and juicy, soft insides!

Best Karidopita Recipe Greek Walnut Cake. Karidopita how to make this Greek Walnut Cake. It's so easy and delicious with only a few steps!

Notes: Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.

Celebrating the Holidays without butter cookies just doesn't feel right! It's a Christmas tradition to bake our delicious Kourabiedes Recipe.

You don't need to go to a restaurant to satisfy your Greek food cravings. From chicken souvlaki for dinner to flaky baklava for dessert, Greek recipes are surprisingly easy to whip up at home.

Authentic Greek recipes as cooked by Greeks. Easy and simple recipes for cooking Greek dishes.

Christmas on a platter, drizzled with syrup and walnuts! Diples / Thiples are Christmas Greek pastries with honey and are named by the Greek word for “fold”

This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.

If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.

Learn how to make the traditional ancient Greek loukoumades. If you love Greek snacks and desserts you'll love this loukoumades recipe.

Fried dough + honey syrup = who wouldn’t like that! Loukoumades are my favorite! They are the Greek version of a doughnut in honey syrup. Loukoumades are fried to a nice golden crisp on the