Right now, I can’t think of a better suggestion than to Eat Like A Greek! I’ve been following the author's Instagram account (@chefmarinie) with much enjoyment, and I’m thrilled that Marina Georgallides has now compiled 100 of her lovely, eminently doable recipes between hard covers. Since it’s too hot for me to travel anywhere in summer these days, least of all in scorching Greece, I’m all for getting into the holiday spirit in my own kitchen at home.
Frankly, I want to make pretty much everything here, but I do love a dip, so first off I’m hitting the Ntip Fétas Kolokythioú/Courgette Feta Dip; Ntip Kritinou Bizeliou/Split Pea Dip; and Skordaliá/Garlicky Potato Dip. I’ve also earmarked the Kypriakó Choriátiko Psomi/Cypriot Village Bread; Fasolákia Giachní/Green Bean Stew; Pligoúri/Tomatoey Bulgar Wheat; Kimadópita/Filo Meat Pie; Soutzoukákia/Baked Meatballs; and a raspberry-studded Lemonópita/Lemon Filo Cake. But top of the list is the recipe I’m delighted to be sharing with you today from these sunny pages, and it’s the gorgeously burnished Melópita, a crustless ricotta Honey Cheesecake!
Eat Like a Greek by Marina Georgallides (Hamlyn, £25) is out now.
Photos by Andrew Burton.
