I respect the real Greek salad recipe

We put tomatoes, cucumber, onions ( peppers, if you will), good feta cheese, fresh oregano and Kalamata olives. And, especially, salt and good olive oil, as well as bread in abundance to suck the delicious juice ...

I do not skimp on olive oil for moussaka

I sauté the potatoes in slices in a layer of olive oil, then the eggplants in the same way. I cook the ground beef with onions, tomatoes and oil ... And finally, I cover with a layer of béchamel with olive oil !

I'm doing my homemade tarama

With potato instead of bread crumbs. For that, I mix 220g of cod eggs, 500g of cooked potato meat, the juice of 1 lemon, 12.5cl of olive oil and ½ onion. Guaranteed 100% natural!

I use a 4-sided grater to grate the tomato

We get a crushed, base of all tomato sauces : with onion and a pinch of cinnamon for minced meat; garlic, rosemary and mint to accompany the fish.

I keep candied figs in jars

I confit them on low heat with their weight in sugar, water, the juice of a lemon, cloves or a vanilla pod. Excellent for breakfast or to serve as a dessert with yogurt, ice cream ...

Want to know more about Greek cuisine? We read Kalamata, cooking, family and Greece, texts by Julia Sammut, photos by Martin Bruno, 224 p., 29 €, ed. Keribus.