Kokoras Krasatos: Traditional Greek Rooster in Red Wine Sauce

Kokoras krasatos: A Greek version of coq au vin, with rooster slow-cooked in red wine sauce, served with thick macaroni.

Kokoretsi

Kokoretsi is a traditional Greek dish, made from entrails roasted on a spit. It is usually served in slices as an appetizer. It is eaten all year round but is particularly favored as an Easter dish. It even appears in Homer’s epics during the scene where Ulysses’ son, Telemachos, reached Pylos by boat from Ithaca,…

Kolokithokorfades

Kolokithokorfades or Kolokithanthi Kolokythokorfades: A Taste of Greek Summer Tradition Kolokythokorfades, or zucchini blossoms, are a remarkable example of how the flower can be even tastier than the vegetable itself. For true gourmets, the zucchini blossom is considered a meze of superior quality — a dish that captures the essence of Mediterranean simplicity and refinement. The…

Kolokythanthi

Kolokithanthi or Kolokithokorfades Kolokithanthi (zucchini blossoms) is a case where the flower’s blossom turns out to be tastier than the vegetable itself! For gourmets, the zucchini blossom is a meze of superior quality. The blossoms have an extremely delicate aroma and taste. In the cuisine of Izmir in western Turkey, they are combined with dill and mint,…

Kolokythokeftedes

Kolokythokeftedes are delicious vegetable meatballs made from green zucchini with island spices and herbs. Available at every Aegean island table, these authentic Greek summer meze dishes are served fried or baked. Their taste can be enhanced by adding feta cheese. Serve them with lemon and yoghurt. They are equally delicious hot or cold.

Kolokythopita

Zucchinis are a vegetable that grows in abundance all summer in Greece and can be cooked in countless different ways. They go well with many ingredients, producing a variety of both savory and sweet dishes found in different parts of the country. Kolokythopita (zucchini-pita) is one of its savory versions and is prepared with (see upper…

Kolopi

Kolopi, a spinach pie for fasting, is baked together with the bread on Saturdays of Lent on the island of Kythnos. The spinach is chopped, a little salt is added and all is mixed together by hand with chopped onion, dill, and pepper along with some olive oil and a little rice to absorb the…

Kontosouvli

This is made from pork or lamb shank or shoulder chopped into medium-sized pieces of roughly 5.5 cm, marinated with finely chopped onions, salt, pepper and oregano, roasted on a skewer. The best kontosouvli is Roumeli-style, made from pieces of pork, lamb or goat on the bone, with the sole addition of salt, pepper and…

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