Ladera
Greece may be the only country on the planet that has a category of dishes – Ladera – identified as oil-based. These dishes are an integral part of Greece’s summer cuisine, which includes dozens of recipes. The main ingredient is, of course, the olive oil which dominates the preparation of the dish and includes summer […]
Ladokouloura
Ladokouloura are crunchy koulouraki using olive oil (‘ladi’), and are one of Greece’s most popular treats for dipping in a morning or afternoon coffee. They are delicious, healthy and stay fresh for weeks, and can also be eaten along with lemonade or with orange, vissinada or other fruit juices. In Crete, the fragrant, crispy ladokouloura […]
Ladopita
Ladopita is an exceptional delight that comes from the largest island of the Sporades, Skyros, where numerous local delicacies can be found. Skyros’ ladopita (or “oil-pie”) is one of the simplest and most characteristic flavors of the Aegean islands. The dough is basic to ladopita. Thin and crispy, compact or with a hole in the […]
Ladotiri
Ladotiri (‘oil cheese’) is a hard table-cheese made from sheep’s or goat’s milk and has a distinctively rich and spicy flavor. Ladotiri has been one of the country’s favorite cheeses not only because it does not require refrigeration, but also because it is a great meze. In order to make ladotiri, a process similar to […]
Lagana
The lagana is unleavened bread, that is, bread made without yeast, and in Greece it is traditionally baked on only one day of the year: Ash Monday. Its name derives from the ancient Greek word “laganon”, a bread dough prepared from flour and water that marks the beginning of the Lenten fast. Many ancient texts […]
Lahanodolmades
Lahanodolmades is a favorite fare for wintertime. They are made by wrapping a mixture of minced beef and rice in cabbage leaves along with fresh onion, dill and mint to accent the taste of the dish. The stuffed cabbage leaves are placed in a pot and boiled or in a large baking pan and cooked […]
Lalangia
Lalangia are a regional tradition in the prefectures of Messinia and Laconia in the Peloponnese. They are served in households during great religious feasts. Following their preparation using dough made into thick macaroni, they are tossed into a large pan filled with hot oil. They are crispy pancakes traditional to the Mani region of Lakonia. […]
Lambriano
On the islands of the Cyclades and Dodecanese, lambriati or lambriano, lamb or goat stuffed with rice and offal, is made instead of lamb-on-the-spit for Easter Sunday as is traditional for the rest of Greece. The stuffing is made using all of the lamb innards (the liver, lungs, heart, spleen) combined with two cups of […]
Lambrokouloura
Lambropsomo (‘Easter bread’) or lambrokouloura (‘Easter bread-rolls’) is the traditional festive bread decorated with red-dyed hardboiled eggs and prepared on Good Thursday or Good Saturday on the night of the Resurrection. The lambrokouloura can be made exactly like daily bread or maybe sweetened with various aromatic essences, as is also case with the tsoureki bun. […]
Lambropita
Lambropitas owe their name to the fact that these particular pitas are made specifically for Easter, which in Greek is also called ‘Lambri’. It is the first dish that one enjoys after the Holy Week fast has ended. On the island of Kos, lambropitas are made from dough prepared from yoghurt, butter, eggs and a […]
Lardi
Lardi or Glina Lardi (lard) is pork fat, which is used for both food preservation and cooking. It is made from the fat found in the belly of the pig. The best lard comes from the fat that surrounds the brisket and the kidneys of the pig. It is essentially tasteless and odorless and, unlike […]
Lazarakia
Lazarakia or Lazarides In the Eastern Orthodox Church the day before Palm Sunday, known as the Saturday of Lazarus, marks the beginning of Easter preparations with the kneading of small, sweet bread rolls whose dough is laced with honey, walnuts, raisins or whatever ingredient is produced regionally. The bread rolls are given the shape of […]
