Greek Food: Traditional Greek foods is known to extensively use olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats which includes poultry, rabbit and pork. Also some other important Mediterranean meal adds are olives, cheese, eggplant (aubergine), courgette, and yogurt. Greek desserts are often distinguished by the dominant use of nuts and honey. Greeks will use specific spices and herbs, and make specific dishes depending on the season and/or time of year. The first cookbook ever was written by Archestratos in 320 B.C. This means that Greece has a culinary history of up to 4000 years. Below you can find 3 simple recipes and 3 simple desserts for you and your kids to enjoy!
Riganatha: Grilled Bread with Tomatoes, Feta Cheese, and Oregano
Ingredients: 3/4-inch slices of country style bread, chopped tomatoes, crumbled feta cheese, extra virgin olive oil, dried Greek oregano (rigani)
Directions: -Grill the bread over coals, in the oven, or on a countertop grill
until the ridges are clearly defined and the bread is crusty.
-Brush well with olive oil while hot. Top with enough chopped
tomatoes to cover, and add crumbled feta cheese to taste.
-Sprinkle with oregano, and serve.
Lathenia tis Alikis: Aliki’s Pizza
Ingredients: 3 x 6-7″ diameter pieces of pita bread or
For the pizza dough:4 cups of self-rising flour, 1 teaspoon of salt, 1/4 cup of butter, softened
1 1/4 cups of milk, olive oil for brushing
For the toppings:1 bell pepper, cut in thin rings, 4 tomatoes, cut in thin slices, 1 pound of ham, cut in thin slices, 1/4 pound of thinly sliced smoked bacon, grated cheese
Directions:  -Preheat oven to 390°F (200°C).
-Combine all dough ingredients.
-Knead for 20 minutes and set aside until the oven has preheated and
toppings are  ready. The dough will start to rise.
-Roll out to a thickness of 1/4 inch, and brush lightly with olive oil.
-Add toppings, brush crust lightly with olive oil
Arakas me Anitho: Dilled Peas with Peppers
 Ingredients: 1 pound of frozen peas, 1 small bunch fresh dill (1/8 pound, 60g), tender stems and leaves, finely chopped (or 3 tablespoons of dried dill weed), 4 spring onions, diced, 1 green bell pepper, seeded and diced, 1 fresh pimiento pepper, seeded and diced (or red bell pepper)
1/3 cup of olive oil, 1/2 teaspoon of salt, 3/4 cup of water
Directions: Combine all ingredients in a large pan, cover, and bring to a boil over high heat.   Reduce heat to low and cook for 30 minutes.
Pagoto yia Paithia: Ice Cream for Kids (No-Cook)
Ingredients: 16 ounces of non-dairy whipped cream (1 large or 2 regular container)
1 teaspoon of vanilla extract, 6 egg whites, 2 cans (14 ounces each) of sweetened condensed milk
Directions: -In a large bowl (or divide everything into two or three parts for more kids),
whisk the egg whites until foamy.
-Whisk in, in order, the whipped cream, milk, and vanilla. Whisk until it
becomes a frothy mixture. (Older children can use a hand mixer.)
Yiaourti me Meli: Yogurt with Honey
 Ingredients: 1/2 – 3/4 cup of strained Greek yogurt per serving, 1-2 teaspoons of Greek thyme honey per serving, crushed walnuts and/or almonds
Directions: In individual serving bowls, pour honey over the yogurt and sprinkle with walnuts and/or almonds if desired.
Tahinomelo: Sesame (Tahini) Honey Spread
 Ingredients: 1/4 cup of honey, 1/4 cup of light tahini
Directions:  -Begin with a measuring cup and pour in 1/4 cup of the honey.
-Spoon in the tahini on top to the 1/2 cup mark and then stir to combine well.