The seven ingredients Greek chefs swear by
It’s holiday season, but if you can’t make it abroad this year there are easy ways to enjoy a taste of Greece at home, using ingredients you can find in your local supermarket… From salads to skewers, Greek food is perfect for summer. And if you can’t transport yourself to the country of white sandy beaches and ancient ruins this year, you can still recreate Greece’s cuisine at home with just a few ingredients. But what are they and how can you use them? Here’s what the chefs say… 1. Olive oil Georgina Hayden, author of the cookbook Greekish is of Greek-Cypriot heritage and grew up eating a diet that reflects that. She says that olive oil is vitally important to cooking Greek food. “It will be the base of most recipes,” she explains. “Olive oil’s versatile and a must-have. You use it in everything from salads to marinades,” adds Tim Vasilakis, founder of Greek restaurant chain, The Athenian and author of the cookbook, Eat Like A Greek. 2. Olives Hot on the heels of olive oil, comes the fruit the oil comes from. They are a brilliant way to add flavour and texture. “I would always have some plump black olives in brine, kalamata ideally,” says Hayden, talking about her Greek store cupboard essentials. Vasilakis agrees. “Briny and rich. Olives are great in salads, tapenade, and baked dishes.” 3. Feta Greek-Cypriot chef and author of the cookbook, Cypriana, Theo Michaels, highlights how feta can really bring dishes to life. “It’s not always traditional, but crumble some feta over the top of beans or lentils for a bite of freshness and added depth,” he suggests. Vasilakis is also a big fan of feta. “It adds tang,” he says, “it’s perfect for salads, spanakopita, and stuffed peppers. And you can freeze any that isn’t eaten straight away, says Hayden. While this isn’t a traditional spanakopita, it does include some of the key ingredients and you can use up leftover fridge ingredients in it too 4. Halloumi Halloumi actually originates from Cyprus, but it's heavily associated with Greek cuisine. Hayden loves using it in dishes: “I always keep blocks of halloumi in the fridge as they last forever when unopened.” It’s incredibly versatile too, says Michaels who says: “Halloumi is magnificent when it’s treated like a steak; bring it to room temperature; cut into thick slices, sear it on a smoking hot pan for a few seconds to char the outside but still leaving the centre soft and molten. Then all you need to do is add a drizzle of honey, a pinch of dried oregano and you have a side dish ready in minutes.” 5. Tomatoes All three chefs highlight how important tomatoes are in Greek cooking. Vasilakis loves fresh tomatoes – especially when hollowed out and baked – stuffed with rice, peppers, and onions. “They’re called yemistá, I make them regularly as they have a perfect summer flavour!” Tomatoes are always best when they are in season, but Hayden has a brilliant suggestion for when they’re not. “A good tomato puree is a key ingredient to a lot of Greek and Cypriot recipes and will give you depth and sweetness when fresh tomatoes aren't at their best,” says the chef. Michaels however loves tinned tomatoes and says they’re a great money-saving option. “A favourite dish of mine and one that’s extremely popular is gigantes plaki; slow cooked butter beans in tomato sauce with lashings of extra virgin (Greek) olive oil. You slow cook [the ingredients] until they’re soft and mellow. The tomato sauce concentrates as it reduces in the oven and the olive oil is woven throughout for a silky and unique flavour.” 6. Pulses Talking of butter beans, Michael explains: “Greek ingredients should always include a selection of canned lentils and beans.” “Canned ingredients are cheap, last for ages and are great to stock your pantry with for an impromptu Greek meal. Packed with protein and fibre they are staple of Greek cuisine.” This is something Hayden highlights too, and her fried lentils, mango chutney and eggs uses a tin of green lentils to speed up the process. “You can happily adjust the portion for this. Making it for one? Just halve everything and reserve the rest of your lentils in the fridge. A few slices of fried or grilled halloumi would work wonderfully on the side too” says Hayden. 7. Herbs and spices Oregano is the key herb to focus on for Greek cuisine, say both Michaels and Vasilakis. They point to a myriad of Greek recipes that include it – from Greek salad to gigantes. “It adds that Mediterranean touch,” says Vasilakis, who advises to “use it in marinades, on roasted veggies and grilled meats.” “There are also the key spices - such as cinnamon, coriander and cumin,” says Hayden. And two of these feature in her recipe for chicken gyro, along with other typical Greek ingredients, pitta breads, red onion, Greek yoghurt and lemons. Now make: Lamb kleftikoTzatzikiChicken souvlakiStifadoGreek-style chicken traybake Lamb kleftiko Tzatziki Chicken souvlaki Stifado Greek-style chicken traybake Originally published July 2024