Much of Greek home cooking is vegetables and pulses cooked slowly in olive oil. Greeks call these dishes ladera, from the word for oil, and they are often eaten as a main course with bread and feta. Many are also traditional during Lent, when meat and dairy are set aside.
Here you will find fasolada, the white bean soup often called a national dish, gigantes plaki (baked giant beans), fakes lentil soup, gemista, briam, fasolakia, spanakorizo and simple boiled horta with lemon.
Olive oil is the main ingredient here as much as a cooking fat, so it is worth using a good one. Our Rapti Koroneiki extra virgin olive oil is in the Greek olive oil collection, alongside dried Greek oregano and Greek sea salt for seasoning.
Horta are Greek boiled greens dressed with olive oil and lemon. Which greens to use, from dandelion to chard, how long to cook them and how to serve horta.
Fasolada is the classic Greek white bean soup: dried beans simmered with carrot, celery, tomato and plenty of olive oil. Recipe, soaking and safety tips.
Gemista are Greek tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil. A step-by-step recipe, with a meat version and tips.
Briam is a Greek tray of potatoes, courgettes, aubergine and peppers roasted in tomato, oregano and olive oil. An easy briam recipe with tips and serving ideas.
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Fasolakia are Greek green beans braised slowly with tomato, potatoes and olive oil until meltingly soft. An easy one-pot fasolakia lathera recipe with tips.
Gigantes plaki are Greek giant beans baked in a tomato, herb and olive oil sauce until creamy. Recipe, which beans to buy, soaking and safe bean cooking tips.
Spanakorizo is Greek spinach rice cooked with olive oil, spring onions, dill and lemon. A quick one-pot recipe, with tips for fresh or frozen spinach.
Fakes is Greek lentil soup: brown lentils simmered with tomato, garlic, bay and olive oil, finished with a splash of vinegar. Easy recipe, no soaking needed.
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