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  • Photograph: Caroline Voagen Nelson

    fishtag67

    LOUKANIKO
    "loo-KA-nee-ko"

    In Greece, these dried pork sausages are served simply with a squeeze of lemon. Here they are paired with juicy swordfish, grilled bitter kale and a spiced bulgur salad.

  • Photograph: Caroline Voagen Nelson

    fishtag60

    MANOURI
    "ma-NOU-ree"

    Psilakis grates this young sheep's-milk cheese---a staple in the Hellenic pantry---over layers of crab and imam bayaldi (eggplant stewed with cinnamon, onions and currants) and loads it all on top of crusty bread.

  • Photograph: Caroline Voagen Nelson

    fishtag81

    SKORDALIA
    "score-dah-lee-AH"

    Find this traditional, garlicky puree---made here with with smoked potatoes, olive oil, sheep's-milk yogurt and cod confit---slathered onto a thick slice of bread, along with charred eggplant, tomato confit and oozing kefalotiri cheese.

Photograph: Caroline Voagen Nelson

fishtag67

LOUKANIKO
"loo-KA-nee-ko"

In Greece, these dried pork sausages are served simply with a squeeze of lemon. Here they are paired with juicy swordfish, grilled bitter kale and a spiced bulgur salad.

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