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Greek vegetarian recipes

28 Greek vegetarian recipes, each written for this site and each saying what its method turns on.

• Amygdalopita, sourced from Greece. An almond and semolina syrup cake soaked in two goes rather than one, because semolina takes syrup more slowly than breadcrumb does. Egg, vegetarian.
• Amygdalota, sourced from Greece. Almond sweets shaped and dried rather than baked, where the only cooking is a brief set in a low oven. Egg, vegetarian.
• Baklava, sourced from Greece. Layered filo and nuts where cold syrup meets hot pastry, which is the only combination that does not go soggy. vegetarian.
• Bougatsa, sourced from Greece. A semolina custard in filo with no syrup anywhere, cut into squares with a blade and dusted at the moment it is served. Egg, vegetarian.
• Diples, sourced from Greece. Unleavened dough rolled until it is translucent and folded in the hot oil with two forks, then dipped in honey. Egg, vegetarian.
• Dolmades, sourced from Greece. Vine leaves rolled around rice that is only half cooked, weighted down with a plate so they cannot unroll. vegan.
• Fanouropita, sourced from Greece. A spiced cake with no egg, butter or milk in it, where orange juice and bicarbonate do the lifting. vegan.
• Fasolada, sourced from Greece. A bean soup whose body comes from a quantity of olive oil that looks like a mistake, and from beans salted only at the end. vegan.
• Galaktoboureko, sourced from Greece. A hot semolina custard poured into filo and baked, so the pastry sets around a filling that is already thick. Egg, vegetarian.
• Gigandes Plaki, sourced from Greece. Big flat beans baked uncovered in tomato until the top ones go leathery and the sauce goes sticky. vegan.
• Halva, sourced from Greece. Semolina toasted in oil until it smells of biscuits, then flooded with hot syrup in one go and turned out of a mould. vegan.
• Karydopita, sourced from Greece. A syrup cake built on walnuts and dry breadcrumbs instead of flour, which is what lets it take up syrup without collapsing. Egg, vegetarian.
• Koulourakia, sourced from Greece. Twisted butter biscuits that must be shaped from cold dough, baked until deep gold rather than pale. Egg, vegetarian.
• Kourabiedes, sourced from Greece. Almond shortbread buried in icing sugar while still warm, where the butter is beaten far longer than seems reasonable. Egg, vegetarian.
• Lagana, sourced from Greece. A flat sesame-covered loaf dimpled all over with the fingers, so it stays flat instead of rising into a loaf. vegan.
• Loukoumades, sourced from Greece. A wet yeast batter dropped into hot oil, where the batter is too loose to handle and that is exactly right. vegetarian.
• Melomakarona, sourced from Greece. Oil-based biscuits dunked hot into cold syrup, where the temperature difference is the only thing that gets the honey inside them. vegetarian.
• Pastafrola, sourced from Greece. A soft biscuit-dough tart with a lattice on top, where the dough is handled as little as possible and the jam is boiled down first. Egg, vegetarian.
• Pasteli, sourced from Greece. Two ingredients boiled to a precise temperature and cut while hot, where the thermometer is the whole recipe. vegetarian.
• Pita, sourced from Greece. A soft flatbread with no pocket in it, cooked in a dry pan rather than an oven so it stays foldable. vegetarian.
• Portokalopita, sourced from Greece. A cake with no flour in it at all, built from filo dried out and torn into shreds, then soaked in orange syrup. Egg, vegetarian.
• Spanakorizo, sourced from Greece. Spinach and rice cooked in one pan where the spinach water is the cooking liquid and nothing else is added. vegan.
• Stuffed Peppers, sourced from Greece. Peppers and tomatoes filled with half-cooked rice and baked on potatoes that catch the juices. vegan.
• Tahinopita, sourced from Greece. A coiled sweet bread with tahini rolled through it, made with no dairy and no egg at all. vegan.
• Tomatokeftedes, sourced from Greece. Tomato fritters held together by flour alone, with no egg and no binder, where the batter is mixed at the last possible moment. vegan.
• Tsoureki, sourced from Greece. An enriched braided bread that pulls apart in strands, risen three times and scented with two things nothing else uses. Egg, vegetarian.
• Vasilopita, sourced from Greece. An orange butter cake with a wrapped coin baked into it, where the coin goes in from underneath after the batter is in the tin. Egg, vegetarian.
• Yahni, sourced from Greece. Beans cooked in oil and tomato until they are soft right through, which is deliberate and is not overcooking. vegan.

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