Winter in Greece – or in other words any season which is not summer – is not only enjoyable but the food is excellent, as well. The real, traditional Greek restaurants serve dishes based on the vegetables that are in season. You’ll find dishes based on potatoes, cabbage, various stews and pies.

Salad

Lachano-carota salata (cabbage-carrot salad)

This is a very simple dish to make and it doesn’t have many calories either. There are several ways to make it and you can even use both red and white cabbage.

Ingredients:

• 1 cup grated carrot
• 2 cups thinly chopped cabbage
• juice from one fresh lemon
• 1 teaspoon olive oil
• finely chopped dill
• salt, pepper

In a bowl mix the carrot with the cabbage. Add the dill (options), mix well and add the olive oil and the lemon juice. Season the salad with salt and pepper. Balsamic vinegar can be used instead of lemon juice. In some restaurants, finely chopped red onion is also added to the salad (a quarter of an onion for this particular recipe).

Side dish

Potates sto fourno (oven roasted potatoes)

These potatoes go well with any meat dish. Try it once and they’ll soon become the favorite recipe in your family, especially when you don’t have too much time to cook but want something special

Ingredients:

• 5 large potatoes, pealed and cut into thick slices
• 3 cloves garlic, minced
• ¾ cup olive oil
• juice from one lemon
• 2 ½ cups water
• salt and pepper
• fresh oregano

Preheat the oven (250C or medium). Spread the potatoes in a pan. Add the salt, pepper, oregano garlic and olive oil. Mix them well with your hands. Then add the lemon juice. Add the water but don’t pour it over the potatoes (pour it in one of the corners). Put them in the oven and allow the water to boil. Turn down the heat and roast them for about an hour or until they are golden and soft. If you cut them into wedges, the roasting time will be longer.

Main dishes

Keftedes (Greek meatballs)

The meatballs might not be everyone’s favorite dishes, but when you try the Greek ones you are bound to fall in all. You can find different ways to make them all over the Balkans.

Ingredients:

• ½ kg ground beef
• 2 large onions, chopped very finely
• 6 garlic cloves, minced
• 5 slices old bread, soaked in milk and wrung out
• ¼ cup red wine (or beer)
• 2 eggs
• salt and pepper
• 1 bunch parsley, chopped very finely
• fresh oregano, chopped (about ¼ cup)
• fresh mint, chopped (about ¼ cup)

In a bowl, mix all the ingredients. Start with the bread, meat, onions, garlic and eggs. Add the wine (or beer) and then season the meatballs. Let them refrigerate over night. In some recipes, grated apples are added to the mix.

To make the meatballs, put a layer of flour on your working surface. Drop spoonfuls of the mixture on the flour, pick them up and roll them in your palms to form spheres.

To fry them, pour about 5 cm of oil (you can find olive oil which is suited for cooking) in a pan and allow it to heat very well. Drop the meat balls in the oil (if it’s at the right temperature, they should sizzle and turn brown really quickly). Fry them until they turn golden brown. Don’t be shy to take them out and taste if they are done. You want them crispy outside and soft inside.

Serve them hot with potates sto fourno. The meatballs can also be served as hot mezedes.

Moschari me Freska Manitaria (Beef & Mushroom Stew)

Stews are also common during the cold season in Greece. And the mushrooms are among the vegetables Greeks love to cook with. This recipe can be done with different types of mushrooms, including Portobello and the regular white mushrooms.

Ingredients:

• 1 kg beef for stew cut in chunks
• 1/3 cup olive oil
• ½ kg leeks, sliced
• ½ cup brandy (Metaxa)
• 4 ½ cups water
• 1 kg fresh mushrooms, sliced
• salt and pepper

In a pot, heat the oil and add the beef. Cook until the meat is brown on all side and then add the leeks. Cook until the leeks are soft and add the brandy. Add the water, while stirring. Add the pepper and bring to boil. Cover the pot and cook for an hour. Now add the sliced mushrooms and the salt. Cook for another 20-30 min. In some recipes, carrots are also added to the stew.

Serve hot over pasta, noodles or rice.