25+ Heartwarming Greek Winter Recipes to Savor

As the chilly winds of winter sweep in, there’s nothing quite like the warmth of a hearty meal to comfort the body and soul.

Greek cuisine, with its rich flavors and wholesome ingredients, offers an array of delicious dishes perfect for cozying up during the cold months.

From fragrant stews to comforting casseroles, Greek winter recipes are not only satisfying but also steeped in tradition, making them a cherished part of many family gatherings.

In this article, we’ll explore 25+ Greek winter recipes that celebrate the heartiness of the season.

Whether you’re looking to impress your dinner guests or simply seeking a comforting dish for your family, these recipes provide a taste of Greece’s culinary heritage.

So gather your loved ones, roll up your sleeves, and prepare to indulge in the warmth and richness of Greek winter fare.

25+ Heartwarming Greek Winter Recipes to Savor

As the days grow shorter and the temperatures drop, these 25+ Greek winter recipes offer a delightful way to embrace the season.

Each dish is a testament to the warmth of Greek hospitality and the joy of sharing a meal with loved ones.

From the hearty flavors of slow-cooked stews to the sweetness of baked pastries, these recipes are sure to bring comfort and satisfaction to your winter table.

So, whether you’re gathering around the family table or hosting a festive dinner, let these Greek winter recipes inspire you to create delicious memories that will last a lifetime.

With the rich culinary traditions of Greece at your fingertips, you can warm up your home and heart with every bite.

Greek Avgolemono Soup (Egg-Lemon Soup)

Avgolemono is a classic Greek soup that combines the richness of chicken broth with a refreshing and tangy lemon flavor. Its creamy texture, achieved through the emulsification of eggs and lemon juice, makes it a comforting dish during the winter months. Traditionally served as a starter, this soup can also be a light meal, accompanied by crusty bread.

Recipe:

Ingredients:

• 6 cups chicken broth
• 1 cup orzo or rice
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, bring the chicken broth to a gentle boil.
2. Add the orzo or rice and cook according to package instructions until tender.
3. In a separate bowl, whisk together the eggs and lemon juice until well combined.
4. Gradually add a ladle of hot broth to the egg mixture, whisking continuously to temper the eggs. This prevents the eggs from curdling when added to the soup.
5. Slowly pour the tempered egg mixture back into the pot while stirring the soup gently.
6. Remove from heat, season with salt and pepper, and garnish with fresh parsley or dill before serving.

Avgolemono soup is a comforting dish that embodies the essence of Greek cuisine. The balance of creamy texture and zesty lemon creates a harmonious flavor profile that is both invigorating and soothing. Whether enjoyed on a chilly evening or served at a festive gathering, this soup is sure to warm hearts and bring smiles to the table. Its simplicity and depth of flavor make it a staple in many Greek households during the winter months.

Moussaka (Layered Eggplant Casserole)

Moussaka is a beloved Greek dish that consists of layers of sautéed eggplant, spiced ground meat, and a rich béchamel sauce. This hearty casserole is perfect for winter, as it is filling and packed with flavor. Each bite offers a taste of the Mediterranean, making it a great option for family gatherings or cozy dinners.

Recipe:

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cinnamon
• 1 tsp oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups milk
• 1/4 cup flour
• 1/4 cup butter
• 2 large eggs
• 1/2 cup grated cheese (kefalotyri or parmesan)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
3. In a skillet, heat olive oil and sauté the onion and garlic until translucent. Add the ground meat, cooking until browned. Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for about 15 minutes.
4. In a separate pan, melt the butter, whisk in the flour, and slowly add milk, stirring constantly until thickened. Remove from heat and whisk in the eggs and half of the cheese.
5. Layer the eggplant slices in a baking dish, followed by the meat mixture, then another layer of eggplant. Pour the béchamel sauce over the top and sprinkle with the remaining cheese.
6. Bake for 45 minutes until golden brown and bubbling.

Moussaka is more than just a meal; it’s a celebration of Greek culinary tradition. Each layer of this casserole tells a story, from the earthiness of the eggplant to the savory richness of the meat and the creamy béchamel topping. It’s a dish that brings people together, perfect for sharing at family dinners or festive occasions. The comforting aroma that fills the kitchen while it bakes is an invitation to gather and enjoy a hearty, satisfying meal that warms the soul during the cold winter months.

Karpatka (Polish Cream Cake)

Karpatka is a traditional Greek dessert known for its flaky pastry layers filled with a rich custard cream. While not as widely known as other Greek sweets, this dessert captures the essence of Greek winter treats with its comforting texture and flavors. Perfect for celebrations or as a sweet ending to a winter meal, Karpatka is sure to impress guests and family alike.

Recipe:

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil. Add flour and stir vigorously until a dough forms. Remove from heat and let cool slightly.
3. Beat in the eggs one at a time until the mixture is smooth. Spread half of the dough onto the prepared baking sheet.
4. Bake for 20-25 minutes or until golden and puffed. Remove and let cool. Repeat with the remaining dough.
5. In a separate saucepan, whisk together the milk, sugar, cornstarch, and vanilla. Cook over medium heat until thickened, stirring constantly.
6. Once cooled, place one layer of pastry on a serving platter. Spread the custard evenly over it, then top with the second pastry layer.
7. Dust with powdered sugar before serving.

Karpatka is a delightful winter dessert that embodies the spirit of indulgence and warmth. The combination of flaky pastry and creamy filling creates a beautiful contrast in textures, making each bite a comforting experience. This dessert is a perfect way to celebrate the season, whether at a festive gathering or a cozy evening at home. Its visual appeal and rich flavors will surely make it a favorite among those who try it, bringing joy and sweetness to cold winter days.

Giouvetsi (Baked Orzo with Meat)

Giouvetsi is a hearty and comforting Greek dish made with orzo pasta, tender meat, and a rich tomato sauce. This one-pot meal is perfect for winter, offering a warming and satisfying experience that is great for family gatherings or cozy dinners. The flavors meld beautifully as it bakes, creating a dish that feels like a warm hug on a cold day.

Recipe:

Ingredients:

• 1 lb lamb or beef, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup orzo pasta
• 3 cups beef or chicken broth
• 1 tsp cinnamon
• 1 tsp oregano
• 1/2 cup grated cheese (kefalotyri or parmesan)
• Olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe pot, heat olive oil over medium heat. Brown the meat on all sides, then add the onion and garlic, cooking until softened.
3. Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld.
4. Add the broth and bring to a simmer. Stir in the orzo and cook for another 5 minutes.
5. Cover the pot and transfer it to the oven. Bake for about 30-40 minutes, or until the orzo is tender and the liquid has absorbed.
6. Remove from the oven, sprinkle with cheese, and return to the oven for another 10 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

Giouvetsi is a beloved comfort food that showcases the heartiness of Greek cuisine. The combination of tender meat, al dente orzo, and fragrant spices creates a symphony of flavors that is both satisfying and soul-warming. As the dish bakes, the aromas fill your kitchen, drawing loved ones together for a hearty meal. This dish embodies the spirit of sharing and togetherness, making it an ideal centerpiece for winter gatherings.

Kleftiko (Slow-Roasted Lamb)

Kleftiko is a traditional Greek dish of slow-cooked lamb that is marinated with aromatic herbs and spices, then wrapped in parchment paper and baked until tender. This rustic dish has roots in Greek history, originating from bandits who would cook their stolen lamb in hidden ovens. Its rich flavor and melt-in-your-mouth texture make it a perfect choice for winter feasts and celebrations.

Recipe:

Ingredients:

• 4 lbs lamb shoulder, cut into large chunks
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp rosemary
• Salt and pepper to taste
• 2 large potatoes, cut into chunks
• 1 cup vegetable or chicken broth
• Parchment paper or aluminum foil

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, combine the lamb, garlic, lemon juice, olive oil, oregano, rosemary, salt, and pepper. Marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
3. Lay out a large sheet of parchment paper or aluminum foil. Place the marinated lamb in the center, surround it with potato chunks, and pour in the broth.
4. Fold the paper or foil around the lamb to create a sealed parcel, ensuring that no steam escapes.
5. Place the parcel on a baking tray and roast in the oven for about 3-4 hours, until the lamb is fork-tender.
6. Carefully unwrap the parcel and serve with the potatoes and pan juices.

Kleftiko is a culinary experience that embodies the essence of traditional Greek cooking. The slow roasting process allows the flavors to develop deeply, resulting in a dish that is both fragrant and succulent. This comforting meal not only warms the body but also brings people together around the table to enjoy a truly authentic taste of Greece. Serving Kleftiko with crusty bread to soak up the delicious juices elevates the meal, making it a favorite for winter celebrations and family feasts.

Fasolada (Greek Bean Soup)

Fasolada is a nutritious and hearty Greek bean soup made with tomatoes, olive oil, and a variety of vegetables. Often referred to as the national dish of Greece, it is a warm and filling meal that embodies the flavors of the Mediterranean. Perfect for cold winter nights, Fasolada is rich in protein and fiber, making it not only delicious but also a wholesome choice for family dinners.

Recipe:

Ingredients:

• 1 lb dried white beans (cannellini or navy beans)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup olive oil
• 1 tsp oregano
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Rinse and soak the beans in water overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
3. Add the soaked beans, diced tomatoes, oregano, thyme, salt, and pepper. Pour in enough water to cover the beans by about 2 inches.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender. Add more water if needed to maintain a soup-like consistency.
5. Serve hot, garnished with fresh parsley and accompanied by lemon wedges for an extra burst of flavor.

Fasolada is not only a staple in Greek households but also a celebration of simple, wholesome ingredients. This warming soup highlights the natural flavors of beans and vegetables, creating a dish that is nourishing and satisfying. It is a perfect option for winter days when comfort food is a must, and it can easily be made in large batches to feed a crowd. Whether enjoyed as a main dish or a starter, Fasolada is a testament to the power of Mediterranean cooking, bringing warmth and community together during the colder months.

Stuffed Cabbage Rolls (Lahanodolmades)

Lahanodolmades are traditional Greek stuffed cabbage rolls filled with a savory mixture of rice, ground meat, and herbs, then simmered in a flavorful tomato sauce. This dish is particularly comforting during winter, as it offers a hearty, warming meal that embodies the spirit of Greek home cooking. Served with a side of lemon wedges, these rolls are perfect for family gatherings and celebrations.

Recipe:

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef or lamb
• 1 cup rice (short-grain or jasmine)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes until the leaves soften. Remove and cool. Once cooled, carefully peel off the leaves.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. In a bowl, combine the sautéed onion, ground meat, rice, parsley, oregano, salt, and pepper.
3. Place a heaping tablespoon of the filling on each cabbage leaf and roll tightly, tucking in the sides. Place the rolls seam-side down in a large pot.
4. Pour the diced tomatoes and 1 cup of water over the rolls. Bring to a simmer, cover, and cook for about 1 hour, or until the rice and meat are cooked through.
5. Drizzle with lemon juice before serving.

Stuffed cabbage rolls (Lahanodolmades) are a delightful dish that evokes feelings of warmth and comfort. The tender cabbage enveloping a savory filling creates a harmonious blend of flavors and textures. This dish is perfect for special occasions and family gatherings, allowing everyone to enjoy a taste of Greek tradition. As the rolls simmer, the aromas fill your kitchen, inviting loved ones to gather around the table. The addition of lemon juice enhances the dish’s flavor, making each bite a refreshing experience amidst the heartiness of winter fare.

Bougatsa (Sweet Custard Pie)

Bougatsa is a beloved Greek pastry that can be filled with either sweet custard or savory fillings, such as cheese or minced meat. The sweet version, often enjoyed as a breakfast or dessert, features layers of flaky phyllo dough enveloping a rich custard filling, dusted with powdered sugar and cinnamon. This comforting treat is perfect for winter mornings, providing warmth and sweetness to start the day.

Recipe:

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 4 cups milk
• 1 cup sugar
• 1/2 cup semolina flour
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup melted butter
• Powdered sugar for dusting
• Ground cinnamon for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Gradually whisk in the semolina flour, stirring constantly until the mixture thickens. Remove from heat and let cool slightly.
3. In a separate bowl, beat the eggs and vanilla extract. Slowly add the egg mixture to the cooled milk mixture, whisking continuously.
4. Lay a few sheets of phyllo dough in the greased baking dish, brushing each layer with melted butter. Pour half of the custard mixture over the phyllo.
5. Layer more phyllo sheets on top of the custard, brushing with butter. Pour the remaining custard mixture and top with more phyllo, again brushing with butter.
6. Bake for about 45-50 minutes until golden brown. Remove from the oven, let cool slightly, and dust with powdered sugar and cinnamon before serving.

Bougatsa is a delightful pastry that captures the essence of Greek comfort food. The layers of flaky phyllo combined with the creamy custard filling create a delectable contrast that is simply irresistible. This sweet treat is perfect for cozy winter mornings or as a delightful dessert to share with friends and family. The aroma of freshly baked Bougatsa wafting through the kitchen invites everyone to indulge in a piece of Greek culinary tradition, making it a cherished favorite for generations.

Spanakopita (Spinach and Feta Pie)

Spanakopita is a classic Greek dish that consists of flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and herbs. This comforting pie is perfect for winter, offering a nutritious and flavorful option that can be served as a main dish or appetizer. Its crispy exterior and rich filling make Spanakopita a beloved staple in Greek cuisine, enjoyed by many around the world.

Recipe:

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 1 lb fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese (optional)
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tsp dried dill)
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the spinach and cook until wilted. Remove from heat and let cool.
3. In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta (if using), eggs, dill, salt, and pepper.
4. Layer several sheets of phyllo dough in the baking dish, brushing each layer with olive oil. Spoon the spinach mixture into the center and spread evenly.
5. Fold the edges of the phyllo over the filling, and top with more layers of phyllo, brushing with olive oil between layers. You can create a spiral or simply tuck the edges in.
6. Bake for about 30-40 minutes, or until golden brown and crispy.

Spanakopita is a delicious and nutritious dish that showcases the vibrant flavors of Greek cuisine. The combination of fresh spinach, tangy feta, and flaky phyllo creates a delightful balance that is both comforting and satisfying. This versatile pie is perfect for winter gatherings, offering a warm and inviting option that appeals to both vegetarians and meat lovers alike. Whether served as a main course or as part of a mezze platter, Spanakopita is sure to be a crowd-pleaser, bringing the spirit of Greek hospitality to your table.

Kavourmas (Greek Pork Stew)

Kavourmas is a traditional Greek pork stew that embodies the rich flavors of Mediterranean cuisine. This hearty dish features tender pork cooked slowly with aromatic spices, herbs, and a variety of vegetables, resulting in a robust and flavorful meal. Perfect for winter, Kavourmas is a wonderful option for family dinners or special occasions, as it warms the body and soul.

Recipe:

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 can (14 oz) diced tomatoes
• 1/2 cup red wine (optional)
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the pork chunks and brown on all sides. Remove the meat and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until translucent. Return the pork to the pot.
3. Add the carrots, potatoes, diced tomatoes, red wine (if using), oregano, paprika, salt, and pepper. Stir to combine.
4. Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
5. Serve hot, garnished with fresh parsley.

Kavourmas is a comforting dish that brings the flavors of Greece right to your table. The slow cooking process allows the pork to become incredibly tender while the spices and vegetables create a rich, hearty stew. This dish is perfect for gathering friends and family during winter nights, providing warmth and satisfaction with every bite. Served with crusty bread or over rice, Kavourmas is a delightful way to enjoy the comforting embrace of traditional Greek cooking.

Kolokithopita (Pumpkin Pie)

Kolokithopita is a traditional Greek pumpkin pie that offers a unique twist on the classic dessert. This dish features a flaky phyllo crust filled with a spiced pumpkin mixture, often complemented with nuts and aromatic herbs. Perfect for the fall and winter months, Kolokithopita is a sweet and comforting dessert that showcases seasonal ingredients, making it a delightful ending to any meal.

Recipe:

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 3 cups pumpkin puree (fresh or canned)
• 1 cup sugar
• 1/2 cup chopped walnuts or almonds
• 1/4 cup olive oil or melted butter
• 3 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the pumpkin puree, sugar, chopped nuts, olive oil (or melted butter), eggs, cinnamon, nutmeg, and salt. Mix until well combined.
3. Lay several sheets of phyllo dough in the baking dish, brushing each layer with olive oil or melted butter. Allow some edges to hang over the sides for folding later.
4. Pour the pumpkin filling into the phyllo-lined dish and spread it evenly.
5. Fold the overhanging phyllo sheets over the filling, brushing with more olive oil or melted butter.
6. Bake for about 45 minutes to 1 hour, or until the filling is set and the phyllo is golden brown.

Kolokithopita is a delightful dessert that highlights the flavors of winter with its spiced pumpkin filling and crispy phyllo crust. This pie is not only a visual treat but also a celebration of seasonal produce, making it a perfect addition to holiday gatherings and winter feasts. The combination of textures—from the flaky crust to the creamy pumpkin filling—offers a comforting experience with every bite. Whether enjoyed as a dessert or a sweet breakfast treat, Kolokithopita is sure to warm your heart during the colder months.

Chaniotiko Bougatsa (Cream-Filled Pastry from Chania)

Chaniotiko Bougatsa is a sweet pastry hailing from the city of Chania on the island of Crete. This delightful treat consists of layers of flaky phyllo dough filled with a rich, creamy custard and topped with powdered sugar and cinnamon. Perfect for breakfast or dessert, it is a beloved winter treat that brings warmth and comfort, making it a wonderful way to indulge during the colder months.

Recipe:

Ingredients:

• 1 package phyllo dough (16 oz), thawed
• 4 cups milk
• 1 cup sugar
• 1/2 cup semolina flour
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup melted butter
• Powdered sugar for dusting
• Ground cinnamon for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Gradually whisk in the semolina flour, stirring constantly until the mixture thickens. Remove from heat and let cool slightly.
3. In a separate bowl, beat the eggs and vanilla extract. Slowly add the egg mixture to the cooled milk mixture, whisking continuously.
4. Layer several sheets of phyllo dough in the greased baking dish, brushing each layer with melted butter. Pour half of the custard mixture over the phyllo.
5. Add more layers of phyllo, brushing with butter. Pour in the remaining custard mixture and cover with additional phyllo, brushing each layer with butter.
6. Bake for about 45-50 minutes until golden brown. Allow to cool slightly before dusting with powdered sugar and cinnamon before serving.

Chaniotiko Bougatsa is a luscious dessert that perfectly captures the essence of Greek pastry making. The combination of delicate phyllo dough and rich custard creates a heavenly treat that is both comforting and indulgent. Served warm or at room temperature, this pastry is perfect for winter mornings or as a sweet ending to a festive meal. Its delightful appearance, dusted with powdered sugar and cinnamon, invites you to savor each bite, making it a cherished addition to any winter gathering or celebration.

Revithada (Chickpea Stew)

Revithada is a traditional Greek chickpea stew that is particularly popular in the region of Sifnos. This hearty and wholesome dish is slow-cooked with onions, garlic, and aromatic herbs, resulting in a rich and flavorful meal that is perfect for winter. Packed with protein and fiber, Revithada is a nutritious option that warms the soul and brings comfort on chilly days.

Recipe:

Ingredients:

• 1 lb dried chickpeas (about 2 cups)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Soak the chickpeas in water overnight. Drain and rinse before cooking.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until soft, then add the minced garlic and cook for an additional minute.
3. Add the soaked chickpeas, diced tomatoes, oregano, cumin, salt, and pepper. Stir to combine.
4. Cover the chickpeas with water, about 2-3 inches above the chickpeas, and bring to a boil.
5. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the chickpeas are tender. Stir occasionally, adding more water if necessary.
6. Serve hot, garnished with fresh parsley and accompanied by lemon wedges.

Revithada is a hearty and nourishing dish that showcases the simplicity and depth of Greek cuisine. The slow-cooked chickpeas absorb the flavors of the spices and aromatics, creating a satisfying and comforting stew perfect for winter evenings. This dish is not only filling but also packed with nutrients, making it a wonderful option for a healthy meal. Enjoying Revithada with a squeeze of fresh lemon enhances its flavor and provides a bright contrast to the rich stew, making it a delightful addition to your winter dining repertoire.

Kleftiko (Slow-Baked Lamb)

Kleftiko is a classic Greek dish known for its tender, slow-cooked lamb infused with aromatic herbs and spices. Traditionally, the lamb is wrapped in parchment paper or foil and baked until it is incredibly tender and flavorful. This rustic dish is ideal for winter gatherings, as it not only warms the body but also brings families and friends together to enjoy a hearty meal.

Recipe:

Ingredients:

• 3 lbs lamb shoulder, cut into chunks
• 4 garlic cloves, minced
• 2 large onions, sliced
• 2 carrots, sliced
• 1 lemon, juiced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp rosemary
• Salt and pepper to taste
• Parchment paper or aluminum foil

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, mix together the minced garlic, lemon juice, olive oil, oregano, rosemary, salt, and pepper. Add the lamb chunks and toss to coat well. Let marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
3. Lay out a large sheet of parchment paper or aluminum foil. Place the marinated lamb in the center, then add the sliced onions and carrots on top.
4. Fold the paper or foil around the lamb to create a sealed parcel, ensuring no steam escapes.
5. Place the parcel on a baking tray and roast in the oven for about 3-4 hours, or until the lamb is fork-tender.
6. Carefully unwrap the parcel and serve with the pan juices and a side of crusty bread.

Kleftiko is a dish steeped in tradition, offering a taste of Greek history and culinary expertise. The slow-roasting method allows the lamb to absorb the flavors of the marinade, resulting in a tender and aromatic dish that is perfect for sharing. As the lamb cooks, it fills your kitchen with mouthwatering aromas, creating anticipation for the meal ahead. Served with crusty bread, this dish not only nourishes but also fosters connection and celebration among family and friends, making it an ideal centerpiece for winter gatherings.

Trahanas Soup (Greek Bulgur Soup)

Trahanas is a traditional Greek ingredient made from fermented and dried milk and wheat, commonly used to prepare a hearty soup. Trahanas soup is a warm and comforting dish perfect for winter, often flavored with tomatoes, herbs, and spices. This nourishing soup is easy to prepare and is known for its creamy texture and rich flavors, making it a beloved choice for cold days.

Recipe:

Ingredients:

• 1 cup trahanas (cracked wheat)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated cheese (kefalotyri or parmesan) for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the diced carrots and cook for an additional 5 minutes. Stir in the diced tomatoes, trahanas, oregano, salt, and pepper.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and let simmer for about 15-20 minutes, or until the trahanas is tender and the soup has thickened.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and a sprinkle of grated cheese if desired.

Trahanas soup is a delightful winter dish that brings together the flavors and traditions of Greek cuisine. The unique texture of trahanas, combined with the sweetness of the vegetables and the richness of the broth, creates a comforting and satisfying experience. This soup is not only easy to prepare but also nourishing, making it an excellent choice for chilly evenings. As you savor each spoonful, you’ll appreciate the warmth and comfort that comes from this traditional Greek dish, reminding you of the joys of home-cooked meals shared with loved ones during the winter season.

Note: More recipes are coming soon!