berbere

Pastichio with beef, aubergine and crispy cheese topping

_DSC8670a

Print Recipe Pastichio with beef, aubergine and crispy cheese topping Pastichio is the ultimate sharing dish. Usually made on weekends, when dinners can last until the wee hours of morning. We invite friends, serve with a salad and dig in. Our crispy cheese topping was born from trying to find an alternative to a traditional … [Read more…]

Olivia’s gemista

IMG_8644

Peppers are not native to Greece, they arrived from the New World in the late 15th century. Now, they are synonymous with Mediterranean cuisine. My gemista nods to the pepper’s origin by substituting quinoa for rice and using turkey instead of beef, giving a uniquely American twist to the traditional stuffed pepper. The berbere chili-spice … [Read more…]

Gastra cooked chickpeas (chickpeas cooked in a clay pot)

_dsc7906

The Cycladic island of Sifnos is famous for a dish called Revithia sti Gastra – chickpeas slow-cooked in a clay pot called a gastra. The islanders are passionate about their chick peas almost all of them grow some. They love them so much that the eat them every Sunday probably as long as Sundays have … [Read more…]

Broccoli zucchini and eggplant Pastitsio with yogurt béchamel

_dsc8678

A pastitsio is a baked layered pasta dish.  On the bottom is a layer of bucatini in the middle a layer of a ragù alla Bolognese and topped with a layer of béchamel sauce. Ours is made with a tomato-less broccoli zucchini and eggplant ragù and topped with a yogurt béchamel sauce.   Save Save … [Read more…]