Greek eats ΙΙ

As I’m trying to get back into the swing of things after my return to the Netherlands a few days ago, I want to share with you this trip’s Greek eats.

I think I’m going to make it a regular thing here. Every time I go back home to Greece, I’ll share with you dishes I enjoyed there, homemade ones. Dishes made by my mom, my grandma and me. Dishes I love the most, more than any other.

I’ll probably post the recipes for some of these dishes too at some point.

Whitebait (marida / μαρίδα) fried in olive oil with boiled wild greens dressed with olive oil and fresh lemon juice.

Red mullet (barbounia / μπαρμπούνια) fried in olive oil.

Shrimp saganaki with feta, lots of fresh tomato sauce and flat-leaf parsley; the only kind of parsley in Greek cuisine.

Homemade spiral spanakopita. Eaten within minutes after coming out of the oven.

Baked chicken and potatoes with olive oil, lemon juice and herbs.

Keftedakia (κεφτεδάκια) aka Greek meatballs, veal to be exact. One of my favorite foods of all time.

Hunkiar begiendi (χουνκιάρ μπεγιεντί), cubed veal in tomato sauce over a smoky eggplant purée. Because my mom was born in Constantinople (Istanbul) and this type of cooking is her forte.

Fried veal liver with chopped onion and parsley. My grandma’s cooking has always been the best.

Pork chops.

Spanakorizo (σπανακόρυζο), Greek spinach risotto. Full of iron and creamy—perfection.

Pastitsio (παστίτσιο), baked pasta dish with minced veal and béchamel sauce.

Fava (φάβα) aka Greek yellow split pea purée. My favorite legume dish, served with Greek sardines in olive oil and the roundest, prettiest and tastiest olives I’ve ever had.

Fresh eggs, fresh bread, tomatoes, everything from the village in the North of Euvoia, the island I spent my vacation in.

Because breakfast is the most important meal of the day. Well, when I’m on vacation that is.

French toast with honey.

Fried eggs.

Koulourakia aka biscuits/cookies.

Cheese and ham pies from the village bakery.

Greek coffee (ελληνικός καφές).

Watermelon and lime sorbet popsicles. Confirming once again that Greek watermelons are the most flavorful in the world.

I brought back with me from Greece these rose-flavored loukoumia (λουκούμια), a traditional Greek confectionary from the island of Syros,

and Greek fig preserves. These are tiny and deliciously syrupy and sweet. S adores them. They’re almost gone already.

That’s it for now. See you soon with photos from Euvoia!