PILAFI RECIPE

Ingredients:

• 2 cups of pourgouri (crushed wheat or coarse bulgur)

• 3 cups of chicken broth

• 1 cup of peeled tomatoes, finely chopped

• ½ cup of corn oil (you can also use olive oil for a richer flavor)

• ½ cup of onions, finely chopped

• ¾ cup of vermicelli noodles

• Salt and pepper to taste

 

Directions:

Step 1 — Sauté and Build Flavor:

In a deep pan, heat your oil over medium heat. Add the onions and vermicelli noodles, and gently sauté until they start turning golden and fragrant.

 

Step 2 — Create the Base:

Pour in your chicken broth and bring it to a boil.

 

Step 3 — Add the Grain:

Quickly rinse your pourgouri (crushed wheat) in a sieve under running water, then add it straight into the pan along with your chopped tomatoes. Season with salt and pepper. Give it all a nice stir.

 

Step 4 — Simmer:

Once it starts to boil again, lower the heat, cover the pan, and let it simmer for about 25 to 30 minutes — until all the broth has been absorbed and your pilaf looks fluffy and tender.

 

Step 5 — The Secret Touch:

Now here’s the trick — once you turn off the heat, remove the lid, cover the top of the pan with a thick kitchen towel, then put the lid back on.

Let it rest for about 10 minutes. This allows the steam to absorb back in and gives you that perfect texture.

 

Step 6 — Serve:

Fluff your pilaf with a fork, spoon it onto plates, and top each serving with a generous dollop of plain yogurt.

 

 

 

STIFADO

Ingredients:

• 1 kilo of beef, cut into small cubes

• 1½ kilos of very small onions, peeled but kept whole

• 1 cup of oil (olive oil works beautifully)

• 4 cloves of garlic, finely chopped

• 3 bay leaves

• 10 black peppercorns

• 2 cups of hot water

• 1 small piece of cinnamon stick

• ½ cup of vinegar

• ½ kilo of grated tomatoes (about 2 cups fresh or canned)

• Salt to taste

 

Directions:

Step 1 — Brown the Onions:

Heat your oil in a large casserole or Dutch oven. Add the small whole onions and fry them lightly until they start to turn golden. Then remove them and set aside.

 

Step 2 — Build the Flavor Base:

In the same pan, add your chopped garlic and let it cook gently until fragrant. Then add the beef and sear it lightly on all sides.

 

Step 3 — Add the Acidity and Spice:

Pour in your vinegar, give it a quick stir, and once it starts to bubble, add your grated tomatoes, salt, peppercorns, bay leaves, cinnamon, and hot water.

 

Step 4 — Slow Simmer:

Cover the pan and let it cook slowly over low heat for about two hours.

This is where the magic happens — the beef becomes tender, the sauce thickens, and all those flavors marry together beautifully.

 

Step 5 — Bring It All Together:

About 30 minutes before the end, add the fried onions back into the pot.

Let them simmer together so the onions absorb all that savory tomato sauce and become perfectly soft and caramelized.

 

To Serve:​

Serve your Stifadhó hot, with thick slices of rustic bread or a side of roasted vegetables.

The sweetness of the onions, the richness of the beef, and that subtle hint of cinnamon create a balance that’s just unforgettable.

 

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GREEK SALAD

Serves 6 • Time: 15–20 min

Salad Ingredients

• 2 large cucumbers, chopped
• 1 green bell pepper, chopped
• 1 small white onion, sliced
• 1–2 cups cherry/vine tomatoes, halved or wedged • 6–8 oz feta, in big chunks
• 1 lemon (to start), plus more to finish
• 2–3 Tbsp extra-virgin olive oil
• 1–2 tsp Greek salad seasoning or dried oregano
• Pinch of dill
• Salt & pepper
• (Optional) Olives on the side

 

Salad Steps

Step 1 - Combine cucumbers, pepper, onion, and tomatoes in a bowl.
Step 2 -  Add lemon juice first, then olive oil, seasoning/dill, salt & pepper; toss.
Step 3 - Fold in feta. Taste and finish with more lemon and oil as needed. Serve olives on the side.

 

 

TZATZIKI

• Equal parts full-fat Greek yogurt and sour cream (about 1 cup each) • 1 large cucumber, very finely minced
• Juice of 2 lemons, to taste
• 2–3 tsp dried or 2–3 Tbsp fresh dill

• Salt to taste (optional: 1–2 grated garlic cloves)
1. Mix yogurt and sour cream. Stir in minced cucumber, lemon, dill, and salt. 2. Chill if time allows. (Garlic optional.)