Chef Dimitra
Politiko Imam Bayildi (Ιμάμ Μπαϊλντί)
Constantinople's Imam Bayildi is eggplant split open and filled with onions cooked down in olive oil, garlic, and tomato, then left to rest until soft, sweet, and glossy.
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Chef Dimitra
Thessaloniki Kounoupidi Kapama (Κουνουπίδι Καπαμάς)
A Thessaloniki winter ladero: cauliflower browned in olive oil, then tucked into tomato with cinnamon until the florets stay tender, saucy, and intact.
Chef Dimitra
Greek Macedonian Lahanorizo (Λαχανόρυζο Μακεδονίας)
Greek Macedonia's cabbage and rice pot is plain winter food at its best: soft cabbage, tomato, olive oil, and rice added late so it stays loose.
Chef Dimitra
Soufiko Ikarias (Σουφικό Ικαρίας)
Ikaria's soufiko is a one-pot summer vegetable stew: eggplant, zucchini, potatoes, peppers, and tomato cooked down with olive oil, nothing fried first.
Chef Dimitra
Macedonian Prasorizo (Πρασόρυζο Μακεδονίας)
Macedonian prasorizo is a winter ladero of leeks, rice, tomato, and olive oil, cooked slowly until the leeks turn sweet and the rice settles creamy.
Chef Dimitra
Bamies Laderes Peloponnisou (Μπάμιες Λαδερές Πελοποννήσου)
Peloponnesian bamies laderes are high-summer okra in tomato and olive oil, a nistisimo pot that depends on one small mercy: vinegar before the braise.
Chef Dimitra
Cycladic Briam (Κυκλαδίτικο Μπριάμ)
Cycladic briam is the summer tray of zucchini, potato, eggplant, tomato, and good olive oil, sliced thin and baked until the vegetables surrender into one sweet, red-gold pan.
Chef Dimitra
Prespes Gigantes Plaki (Γίγαντες Πλακί Πρεσπών)
Western Macedonia's giant beans bake plaki-style with tomato, onion, herbs, and enough olive oil to turn the sauce glossy, a Lenten table's comfort and tomorrow's better lunch.
Chef Dimitra
Macedonian Spanakorizo (Σπανακόρυζο Μακεδονίας)
Macedonian spanakorizo is the green, lemony spinach rice of the fasting table, cooked loose in olive oil with dill, spring onion, and the lemon saved for the very end.
Chef Dimitra
Anginares a la Polita, Constantinople Artichokes (Αγκινάρες αλά Πολίτα)
Constantinople's spring artichokes, pale and lemony, braised with potato, carrot, peas, dill, and enough olive oil to make the sauce shine.
Chef Dimitra
Roumeli Fasolakia Ladera (Φασολάκια Λαδερά της Ρούμελης)
Roumeli fasolakia ladera are flat green beans, tomato, potato, and olive oil cooked low until the beans turn silky and the oil pools green-gold on top.
Chef Dimitra
Macedonian Prasoselino (Πρασοσέλινο)
Macedonian prasoselino is leeks and celery cooked low in olive oil until sweet, soft, and lemon-bright, a winter fasting dish that needs patience more than expense.
Chef Dimitra
Attica Gemista Orfana (Γεμιστά Ορφανά της Αττικής)
Attica gemista orfana are the summer tray of tomatoes and green peppers, rice loose with mint, dill, and parsley, baked with potatoes until the vegetables slump and sweeten.
Chef Dimitra
Tinos Anginares me Koukia (Αγκινάρες με Κουκιά)
Tinos artichokes and fresh broad beans share one short season, then disappear. Cook them gently with olive oil, lemon, and dill, and you've got a nistisimo island supper for bread.
Chef Dimitra
Macedonian Arakas Latheros (Αρακάς Λαδερός)
Macedonian peas cooked the lathero way: potato, carrot, tomato, olive oil, and dill folded in at the end so the pot tastes green, sweet, and properly spring.
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