Greek Recipes

Slow-roasted lamb, lemon, oregano and olive oil from the Greek and Cypriot home kitchen.

A deep ochre-glazed earthenware bowl of Greek fasolada on a pale blue wooden table: plump white beans in a thick orange-red broth with carrot rounds, celery, a sheen of olive oil and chili flakes, a spoon in the bowl, with country bread, feta with oregano, Kalamata olives and a quartered red onion beside it

Greek

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

6 bowls · 2 hr 15 min

Greek tirokafteri in a shallow, speckled blue-grey stoneware bowl: a thick, coral-orange spread of whipped feta with small white crumbs of feta and flecks of red chili, swirled around a pool of olive oil with dried oregano and a Kalamata olive, beside warm pita triangles, with a roasted red pepper and a cruet of olive oil behind

Greek

Tirokafteri: Greek Spicy Whipped Feta Dip, the Taverna Way

6 servings · 50 min

Lamb kleftiko in a deep oval terracotta dish lined with crumpled parchment: three golden pieces of slow-roasted lamb shoulder on the bone, pulling apart, over golden potatoes, onion, garlic and bay leaves, with lemon wedges and bread beside it

Greek

Lamb Kleftiko: Greek Slow-Roasted Lamb with Lemon Potatoes

6 servings · 5 hr 50 min