For many of us, Greek food is our first taste of the exotic, experienced while backpacking around the Greek islands as a student. If this rings true with you, relive the delights of Greek-style squid and real taramasalata among others.
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
Anyone who's visited the Greek islands on holiday will be familiar with this local favourite - quick to cook if you want to avoid rubbery squid and a real taste of an Aegean summer.
This cake is hugely popular all over the Eastern Mediterranean where local produce - oranges, honey, pistachios and yoghurt - are combined to make one glorious, syrup-soaked cake.
Ideally, this quick and easy storecupboard recipe should be enjoyed outside on a warm day: failing that, it will evoke memories of summer with every bite!
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
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