Okra greek style (lathera) – Μπάμιες λαδερές


-3 tablespoons of olive oil
-2 cloves of garlic, minced
-1 onion, chopped
-2 green bell peppers, chopped
-1 pounds of okra, trimmed and cut into 1/4 inch-thick slices
-2 tomatoes, diced
-1/4 cup of fresh parsley, chopped
-1 teaspoon of dried oregano
-1/4 teaspoon of red pepper flakes
-1/2 teaspoon of ground cumin
-Salt and freshly ground pepper, to taste
-Juice from 1 lemon
-1/4 cup of feta cheese, crumbled


1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic, onion, and bell peppers and sauté until softened, about 5 minutes.
3. Add the okra and cook until lightly browned, about 8 minutes.
4. Add the tomatoes and cook until they have softened, about 5 minutes.
5. Add the parsley, oregano, red pepper flakes, cumin, salt and pepper. Cook for 1 minute.
6. Add the lemon juice and mix to combine.
7. Cook until the okra are tender, about 10 minutes.
8. Sprinkle with feta cheese and serve.

Okra greek style (lathera) – Μπάμιες λαδερές

Turkish Street Food -Turkish Chef: Burak Özdemir


Turkish Street Food -Turkish Chef: Burak Özdemir

How To Make Greek Pita Bread

How To Make Greek Pita Bread

How To Make Bifteki


1 lb. ground beef/Pork 50/50

1/2 cup diced onion

1/2 cup diced green pepper

1 egg, lightly beaten

1/3 cup Italian-style bread crumbs

2 cloves garlic, minced

2 Tablespoons fresh parsley, chopped

1 teaspoon dried oregano

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Salt and pepper to taste

2 Tablespoons olive oil


1. In a medium bowl, combine the ground beef, onion, green pepper, egg, bread crumbs, garlic, parsley, oregano, allspice, nutmeg, salt and pepper. Mix together until all the ingredients are evenly distributed.

2. Form the mixture into 4 (6 ounce) patties.

3. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until the desired doneness is reached, flipping once.

4. Serve the bifteki immediately. Enjoy!

How To Make Bifteki

Spanakorizo: Spinach & Rice Recipe.


-1 cup uncooked basmati rice
-2 tablespoons olive oil
-1 medium onion, chopped
-2 cloves garlic, minced
-1/2 teaspoon ground cumin
-1/2 teaspoon dried oregano
-1 teaspoon ground coriander
-1 pound fresh spinach, chopped
-2 cups vegetable broth
-1/4 cup feta cheese
-2 tablespoons freshly squeezed lemon juice
-1/4 teaspoon salt
-Freshly ground black pepper, to taste


1. In a large saucepan with a lid, heat the olive oil over medium heat.

2. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.

3. Add the cumin, oregano, and coriander and stir to combine.

4. Add the spinach and stir to combine. Cook until just wilted, about 2 minutes.

5. Add the rice and stir to combine. Cook for an additional minute.

6. Add the vegetable broth and stir to combine. Turn the heat up to high and bring the mixture to a boil.

7. Once boiling, cover the pot, turn the heat down to low, and let simmer for 15 minutes.

8. After 15 minutes, turn off the heat and let the mixture sit for another 5 minutes.

9. Fluff the rice with a fork and add the feta cheese, lemon juice, salt, and pepper.

10. Serve hot and enjoy!


Spanakorizo: Spinach & Rice Recipe.

How to make Greek Tzatziki


How to make Greek Tzatziki

How To Cook Beef Stifado – Greek Stew


2 lbs beef stew meat

2 tablespoons olive oil

1 medium onion, roughly chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 bay leaf

½ teaspoon dried oregano

1 teaspoon ground cinnamon

½ teaspoon allspice

1 teaspoon ground coriander

2 tablespoons red wine vinegar

1 cup dry red wine

1 (14.5-ounce) can diced tomatoes

¾ cup medium-grain rice

½ cup water

1 cup low-sodium beef broth

Salt and freshly ground black pepper, to taste


1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the beef stew meat and season with salt and pepper. Cook until seared, about 5 minutes.

3. Add in the onion, garlic, tomato paste, bay leaf, oregano, cinnamon, allspice, and coriander. Cook until fragrant and the onions are softened, about 3 minutes.

4. Add in the vinegar and red wine and bring to a simmer. Simmer for a few minutes until the liquid is reduced by half.

5. Add in the tomatoes and rice, stirring to combine. Pour in the beef broth and stir in. Bring to a simmer and reduce the heat to low. Simmer for about 15 minutes, stirring occasionally.

6. Cover the pot and transfer to the preheated oven. Bake for 30-40 minutes, or until the beef is tender and the sauce has thickened.

7. Taste the stew and adjust seasonings as desired. Serve warm over rice or with crusty bread. Enjoy!

How To Cook Beef Stifado – Greek Stew

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