3 dishes people actually cook in Greece: what they are, how long they take, and what you need to buy.
What can you cook from Greece? 3 traditional Greece dishes, from Horiatiki (15 min, the quickest) to Gigantes plaki (600 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Greece on the map. Drag to spin the planet.
Layers of aubergine and cinnamon-spiced lamb mince baked under a thick béchamel bound with egg.
The Greek village salad: tomato, cucumber and onion under a whole slab of feta, without lettuce.
Greek giant beans baked in an olive-oil tomato sauce until the top browns, eaten warm or at room temperature.
Copper documents three dishes from Greece: Moussaka, Horiatiki and Gigantes plaki. Ripe tomatoes and olive oil each appear in more than one recipe. Two of the three are simmered. Two of the three need an oven. Between them they use 23 different ingredients.
The three recipes need 23 ingredients between them, of which 3 are shared by more than one dish. Ripe tomatoes the hardest to find: of the 586 dishes in Copper's atlas, 14 use ripe tomatoes. Every ingredient list on this page is complete, with quantities, and free to read.
Horiatiki is the quickest at 15 minutes. Gigantes plaki is the longest at 600 minutes, most of it unattended. The median is 150 minutes — a weekend dish rather than a weeknight one.
Horiatiki and Gigantes plaki are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Greece is part of Balkan.
Countries close to Greece on the globe — and close on the plate.
COPPER