A rich, tomato meat sauce layered with eggplant and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's definitely worth the effort.
Many Middle Eastern countries consider baklava their own traditional dessert. We're not sure where it was originally invented. We're just glad to experience the sweet flaky goodness.
Layers of light pastry encase fragrant poached apple and coiled to create a pie with a twist. Our fruity filo coil is a lovely light way to end a meal.
A staple of Greek cuisine, dolmades are rich in flavour with pine nuts, sultanas, onions and rice wrapped in vine leaves and drizzled with lemon juice and olive oil.
Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.
Taramasalata is a Greek meze that takes its name from the Greek name for salted cod roe - tarama. This recipe uses mashed potato but there are variations using bread soaked in water. The colour of this dip can vary from beige to pink depending on the roe (commercial taramasalata is often coloured pink).
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