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Hand-rolled vine leaves stuffed with a seasoned rice and lamb filling, then oven-baked with lemon and garlic.
Sweet saffron-scented apricots simmered in honey syrup, served warm over Greek yoghurt and topped with crushed pistachios.
Authentic Greek-style lamb kebabs made with marinated lamb fillet strips, served in warm pitta breads with yoghurt and seasonings.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
Blend chickpeas, garlic, oil, and spices into a paste, mix with feta and herbs, then roll into vine leaves.
A light vegetarian salad combining crumbled feta cheese, diced beef tomato, raisins, and fresh herbs with a simple vinaigrette.
Transport yourself to Greece with a classic salad of fresh, crisp summer vegetables and tangy feta.
A refreshing Greek dip made by combining strained cucumber with Greek yoghurt, lemon juice, garlic, and olive oil.
A traditional Greek lamb and aubergine bake layered with cheese sauce, served with lemony charred courgette ribbons.
A clever cheat's moussaka using ready-made white sauce, layered with fried aubergines, spiced lamb mince, and a cheesy topping.
Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.
A Greek-style fried pie filled with chicken, leeks, mushrooms, and feta cheese, wrapped in crisp filo pastry layers.
Charred yellow peppers served with a zesty rocket sesame salad and a smooth, garlicky bread-based skordalia dip.
A savory-sweet Greek cheesecake-style pie made with scrunched filo pastry, salty feta cheese, aromatic thyme, and honey.
A traditional Greek savory pastry featuring homemade filo dough filled with spinach, feta cheese, and aromatic lemon and nutmeg.
A traditional braided Greek bread flavored with aromatic spices, orange zest, and sultanas, decorated with distinctive red hardboiled eggs.
A fresh Greek salad topped with crispy, sesame-crusted fried feta cheese and a squeeze of zesty lemon juice.
A traditional Greek chicken soup thickened with egg and lemon, served with a poached egg and orzo pasta.
A classic Greek semolina custard pie wrapped in buttery filo pastry, topped with a thick, sweet orange and lemon syrup.
Slow-braised mutton shoulder served with a rich ragù, charred lettuce, strained yoghurt, and honey-mint feta.
Succulent lamb shoulder simmered with tomatoes, cinnamon, and orzo pasta, finished with fresh herbs and served with cool yoghurt.
Roast a whole spice-coated chicken and serve with buttery lemon-olive potatoes, green salad, and Greek-style yoghurt.
Homemade pork or lamb kebabs marinated in herbs and olive oil, served with a cooling cucumber and garlic yogurt sauce.