Chef Dimitra
Revithada Sifnou (Ρεβιθάδα Σίφνου)
Revithada Sifnou is the Cycladic Sunday pot: chickpeas, onion, bay, olive oil, and low heat until the broth turns creamy without cream. Lemon wakes it at the table.
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Chef Dimitra
Thessaloniki Fakes (Φακές), Greek Lentil Soup
Thessaloniki fakes are the plain brown lentil soup of the weekday table: garlic, bay, good olive oil, and vinegar added at the end, where the dish wakes up.
Chef Dimitra
Macedonian Youvarlakia Avgolemono (Γιουβαρλάκια Αυγολέμονο)
Macedonian youvarlakia avgolemono are little beef and rice meatballs simmered in broth, then bound with egg and lemon until the soup turns pale, silky, and properly comforting.
Chef Dimitra
Aegean Island Kakavia (Κακαβιά)
Aegean kakavia is the fisherman’s soup named for the pot itself: small rockfish, potato, onion, lemon, and enough olive oil to turn a poor catch rich.
Chef Dimitra
Mainland Greek Kreatosoupa Avgolemono (Κρεατόσουπα Αυγολέμονο)
The mainland Sunday pot: beef shin and vegetables simmered until the broth is deep, rice cooked in the stock, then avgolemono stirred in off the heat.
Chef Dimitra
Macedonian Kotosoupa Avgolemono (Κοτόσουπα Αυγολέμονο)
Macedonian kotosoupa avgolemono is the northern home bowl: chicken, rice, celery-scented broth, and lemon-bright eggs warmed slowly until the soup thickens like silk without a speck of scramble.
Chef Dimitra
Mainland Greek Fasolada (Φασολάδα)
Fasolada is the mainland bean soup of the Greek weekday table: white beans, vegetables, tomato, and the olive oil stirred in raw at the end.
Chef Dimitra
Mainland Easter Magiritsa (Μαγειρίτσα της Στερεάς Ελλάδας)
Mainland magiritsa is the midnight Easter soup: lamb offal, lettuce, dill, rice, and avgolemono, sharp with lemon and gentle enough for a stomach coming out of Lent.
Chef Dimitra
Cypriot Trahanas me Halloumi (Τραχανάς με Χαλλούμι)
Cyprus gives trahanas its sour milk bite and halloumi its place in the pot: a thick winter soup, salty at the edges, brightened with lemon.
Chef Dimitra
Patsas Thessalonikis (Πατσάς Θεσσαλονίκης)
Thessaloniki patsas is tripe, foot, and a clear winter broth, sharpened at the table with garlic vinegar, lemon, and bukovo.
Chef Dimitra
Epirote Sour Trahanas Soup (Ξινός Τραχανάς Ηπείρου)
In Epirus, sour trahanas is winter grain made practical: dried fermented wheat, a pot of water, good olive oil, and feta if the house has it.
Chef Dimitra
Cretan Ospriada (Οσπριάδα / Παλικάρια)
Crete's palikaria is a November fasting pot of chickpeas, white beans, lentils, and wheat, cooked in careful order and finished with cumin, lemon, and green-gold olive oil.
Chef Dimitra
Cypriot Louvana (Λουβάνα), Yellow Split Pea Soup
Cypriot louvana is yellow split peas cooked down with rice and leek, then beaten smooth and sharpened with lemon, a plain Lenten soup that fills the bowl honestly.
Chef Dimitra
Cycladic Psarosoupa Avgolemono (Ψαρόσουπα Αυγολέμονο)
Cycladic psarosoupa is the island family pot: whole white fish poached with potatoes and celery, then finished with lemony avgolemono and served with the fish alongside.
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