Chef Dimitra
Thessaloniki-Style Giouvetsi me Kritharaki (Γιουβέτσι με Κριθαράκι)
Thessaloniki giouvetsi is the Sunday clay-pot bake: veal braised tender in tomato, then kritharaki added near the end so each grain swells in the sauce.
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Chef Dimitra
Constantinople Atzem Pilafi (Ατζέμ Πιλάφι)
Atzem Pilafi is the Politiki rice dish of the City: lamb, broth, butter-toasted rice, pine nuts, and raisins, sweet-savory but never heavy.
Chef Dimitra
Athenian Papoutsakia (Παπουτσάκια)
Athenian papoutsakia are roasted eggplant little shoes, filled with cinnamon-scented mince and capped with bechamel. Roast the shells first, and the dish behaves.
Chef Dimitra
Cypriot Makaronia tou Fournou (Μακαρόνια του Φούρνου)
Cypriot makaronia tou fournou is tall, cinnamon-scented oven macaroni with pork mince, halloumi worked through the tubes, and a bechamel cap that rests before it slices clean.
Chef Dimitra
Cretan Gamopilafo (Γαμοπίλαφο Κρήτης)
Gamopilafo is Crete's wedding pilaf: rice cooked in the meat's own broth, loosened with lemon, and finished with staka until glossy and rich.
Chef Dimitra
Athens Moussaka (Μουσακάς Αθηναϊκός)
Athens moussaka is the great urban tray: potato, eggplant, cinnamon-scented meat, and a thick bechamel cap that browns gold and slices clean.
Chef Dimitra
Athenian Pastitsio (Παστίτσιο Αθηναϊκό)
Athens gives pastitsio its tall bechamel cap, cinnamon-warmed meat, and macaroni base bound with egg and cheese so every square holds its shape.
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