Chef Dimitra
Athenian Besamel for Moussaka and Pastitsio (Μπεσαμέλ Αθηναϊκή)
Athens gave Greek baking this thick white crown: a cooked butter-flour sauce enriched with eggs and cheese for moussaka, pastitsio, and the Sunday pan.
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Chef Dimitra
Epirote Avgolemono Sauce (Αυγολέμονο Ηπείρου)
Epirus avgolemono is egg, lemon and hot broth turned into a pale, silky sauce for dolmades, soups and fricassee. The whole dish depends on slow tempering.
Chef Dimitra
Aegean Islands Ladolemono (Λαδολέμονο)
Aegean ladolemono is the quick oil-and-lemon sauce for grilled fish, boiled greens, and potatoes: cloudy when beaten hard, sharp enough to wake everything it touches on the plate.
Chef Dimitra
Macedonian Ladoxido (Λαδόξιδο)
Macedonian ladoxido is the Greek table's oil-and-vinegar dressing, sharper than ladolemono, built for horta, beans, cabbage, and anything that needs good olive oil and a clean bite.
Chef Dimitra
Toursi Lachanikon Makedonias (Τουρσί Λαχανικών Μακεδονίας)
Macedonian toursi is the winter pickle jar of northern Greece: cauliflower, carrot, celery and pepper held crisp in vinegar brine, ready for beans, lentils, tsipouro, and fasting tables.
Chef Dimitra
Attica Grill Ladorigani (Λαδορίγανη)
Attica's quick ladorigani is the oil, lemon, and oregano dressing that makes souvlaki taste like souvlaki. Bruise the rigani first, then let good olive oil do its work.
Chef Dimitra
Kalamata Melitzanaki Toursi (Μελιτζανάκι Τουρσί Καλαμάτας)
Kalamata's little eggplants are slit, filled with garlic and celery, tied closed, and left under vinegar brine until they turn firm, sour, and ready for the meze plate.
Chef Dimitra
Corfiot Savoro (Σαβόρο Κέρκυρας)
Corfu's savoro is fried small fish steeped in vinegar, rosemary, garlic and black currants, made ahead until the oil, acid and sweetness settle into one bright Ionian sauce.
Chef Dimitra
Thessaloniki Saltsa Domata (Σάλτσα Ντομάτας)
Thessaloniki's everyday tomato sauce is softer than the Italian pot: onion melted in olive oil, tomato simmered low, and just enough sweetness to carry pasta, rice, or gemista.
Chef Dimitra
Cypriot Elies Tsakistes (Ελιές Τσακιστές)
Cypriot elies tsakistes are green olives cracked open, cured until the fierce bitterness softens, then kept bright with lemon, garlic, coriander seed, and good olive oil.
Chef Dimitra
Cycladic Kapari Toursi (Κυκλαδίτικη Κάπαρη Τουρσί)
Cycladic caper buds and tender leaves, soaked until their wild bitterness calms, then packed under vinegar and salt for the sharp little pickle that wakes fava and every ouzo table.
Chef Dimitra
Athenian Saltsa Kima (Σάλτσα Κιμά)
Athenian saltsa kima is minced beef, tomato, cinnamon, and allspice, cooked slowly until the sauce tightens and the green-gold oil pools at the top.
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