Levant Team wishes everyone a Merry Christmas, filled with love and good health. Thanks once again for your loyal support and encouragement during 2021. Exciting NEW products coming soon!
Everybody loves halloumi cheese! Why not make a delicious wrap or pocket sandwich with grilled halloumi, nutty hummus spread and some healthy fresh salad veggies. Perfect all day!
- 100% Sheep Milk Halloumi Cheese, grilled
- Kasih Ready Hummus (blend in some XV olive oil)
- Zorbas Arabic or Pocket Pita Breads
- Shredded lettuce
- 1 small carrot shredded
- 4 to 5 cherry radishes shredded
- 2 scallions minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice, Salt & Pepper
We bring to you a unique range of local cheeses and butters from the beautiful Greek island of Lesvos.
The island of ancient olive trees, of exquisite olive oil, of olive presses and soap factories, made famous around the world since the end of 19th century.
The island of Ouzo with its unsurpassed unique aroma that become Greece's national spirit.
Lesvos is the island with many cheese factories and wonderful, unique cheeses that are sought after by cheese lovers in Greece and abroad.
'Ladotyri' P.D.O Cheese
The highlight of this range, is 'Ladotyri' cheese, which is a local specialty on the island.
The name of this special cheese, produced only in Lesvos takes after the old technique used for preservation, when before refrigeration, the heads were placed in jugs filled with olive oil. That is why it was called ladotyri (oil cheese). The excellent Mytilene extra virgin olive oil, adds unique aromas and taste to the cheese.
This spicy cheese spread is a meze must-try. It's easy to make and is great served with any bread, grilled vegetables, fried eggs or grilled meat. It will keep in the fridge for up to 7 days.
Yield: serves 6-8
Time: 30 minutes
Ingredients
500g Mevgal feta cheese
4 tbsp. Mevgal Greek yoghurt
4 tbsp. Ananias extra virgin olive oil
2 tbsp. red wine vinegar
1 green bell pepper, seeded and coarsely chopped
1 hot chili pepper
Instructions
In a food processor, add the cheese, yogurt, olive oil, vinegar, and both peppers. Process until the ingredients are evenly combined, about 30 seconds. Transfer to a bowl and serve with a drizzle of olive oil.
Tangy feta and crunchy veggies get extra body from fusilli pasta, in this classic Greek-inspired pasta salad. So easy to make and best served chilled or at room temperature, it's a perfect picnic dish on a bright hiking day!
Yield: serves 2-3
Ingredients
250g fusilli, cooked and chilled (3 cups)
2 medium size tomatoes, cored, seeded and diced
1 cucumber, cut and diced
1 small red onion, finely chopped (3/4 cup)
1 Mevgal feta cheese, crumbled (200g)
3 tbsp. chopped fresh oregano (or mint)
3 tbsp. chopped fresh parsley
1/2 cup pitted kalamata olives, sliced
3 tbsp. red wine vinegar
1⁄4 cup Greek extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Instructions
Toss all ingredients in a large bowl, season with salt and pepper and serve chilled.
The Greek dish 'garides saganaki', is a bubbling concoction of prawns, tomatoes, onions, chilli peppers, and Greek feta cheese, spiked with a shot of Ouzo. It’s said to have been invented in the 1950s, most likely at a restaurant in a busy seaside town, popularising it among tourists. It is now a standard on Greek menus, and quick and satisfying to make at home.
What a fine way to execute those tiger prawns, á la Grecque, and impress your family and friends!
Yield: serves 2
Ingredients
2-3 tbsp. Greek extra-virgin olive oil
1⁄2 small yellow onion, finely chopped
1⁄2 medium hot green chili, stemmed and finely chopped
3-4 medium sized chopped ripened tomatoes
6 large head-on shrimp (about 400g), bodies peeled (heads and tail shells left intact), deveined
150g Mevgal Greek feta, coarsely crumbled
1 shot of Ouzo liquor (Use Pernod if you can’t get hold of Ouzo)
1 tbsp. finely chopped parsley
Sea salt and freshly ground black pepper, to taste
Instructions
Heat grill to high. Heat oil in an a medium round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onion and chili, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until tomato sauce slightly thickened.
Arrange prawns in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to grill, and grill until feta begins to melt, about 2 minutes.
Remove dish from grill. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve.
A table full of small magical plates is the perfect way to eat with friends on a sunny lazy day.
There are lots of great foods to enjoy in Greece, from the perfect frappe coffee to flaky phyllo pies to unsuspecting dry rusks, simply drizzled with a perfect olive oil. I'd say there's so much good food in Greece, that it's hard to commit to just one or two things for a meal.
Enter the meze collection: little dishes of bits of everything, meant to be shared by the whole table with a bottle of wine our ouzo.
There are the dips, like melitzanosalata, a smokey grilled eggplant spread, or tyrokafteri, feta cheese mixed with spicy peppers (and you can eat both of these on bread or straight off the fork—nobody will judge you). You can throw in some salads, like Greece's horiatiki (village salad), patzarosalata, a yogurty beet salad, or even horta, cooked greens soaked in extra virgin olive oil and plenty of freshly squeezed lemon juice. Then there are the meat/fish dishes, which can include fried meatballs called keftedes and grilled octopus. Small marinated anchovies with a sprinkle of white vinegar, garlic and olive oil is always a high note. If savoury pies are more your thing, you can fill up a couple plates with flaky pockets of spinach or cheese.
And speaking of cheese, meze can include saganaki, a fried graviera cheese that often comes to your table engulfed in actual flames, or go simple and just put out a couple blocks of feta sprinkled with oregano and olive oil. And, of course, make sure to top it all off with lots of ouzo or a delightful chilled white wine.
It’s the perfect way to enjoy a meal by the sea, on a sunny terrace or on a picnic blanket with your friends and family.
Sativa Greek Jumbo Kalamata Olives / 2kg
from HK$230.00
Alpha Fylo Sheet Pastry / 450g
HK$68.00
A great recipe from Crete and another delicious way to use Orzo pasta.
I think of this recipe as an alternative kind of risotto, using orzo instead of rice and with a uniquely Greek twist. The Ouzo, fennel and lemon zest, give it a very fragrant flavour, reminiscent of the cool summer breeze on a Greek island. The graviera cheese adds a warm, picante and creamy flavour and texture that binds the dish together.
Ingredients
250 gr. orzo pasta
10 large shrimps
Zest of a whole lemon
2 garlic cloves, minced
1 onion, minced
2 tbsp. fennel, chopped
1100ml hot vegetable broth
30ml Ouzo
20ml extra virgin olive oil
1 tbsp. butter
100 gr. Cretan Graviera PDO Matured Kalogeraki
Freshly ground pepper
Salt
Instructions
Heat the olive oil in a deep frying pan and then add the onion and the garlic. After a few minutes, add the orzo pasta and once it is lightly browned, add the Ouzo.
Add half the broth, the zest, the salt & pepper and cook, stirring regularly. As soon as the orzo starts to thicken, add the shrimps and the rest of the broth. When the orzo softens and while it is still juicy, remove the pan from the heat and add the butter, the Matured Graviera and the fennel.
Serve the orzo with some lemon zest and Cretan Graviera PDO Matured Kalogeraki.
Tips: You can cook the orzo with the seafood we prefer. Instead of shrimps you may use mussels, squid, etc.
Rummo Semi de Orzo Pasta / 500g
HK$29.00
Matured Graviera Cheese from Crete, 300g
HK$110.00
Shakshuka is a delicious eggs in tomato and red peppers dish that can be enjoyed all day long
Shakshuka With Feta
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel and the Middle East it is mostly breakfast and lunch food, a bright, spicy start to the day with a pile of crispy pita bread served on the side.
Shakshuka originated in North Africa, and like many great dishes there are as many versions of it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
It’s a one-skillet recipe of eggs baked in a sauce of ripe tomatos and sweet red peppers, spiced with cumin, paprika and cayenne. Briefly, you firstly make the tomato and red pepper sauce, then you gently crack each of the eggs into the pan, nestling them into little pockets in the sauce.
The pan is moved into the oven to finish for a few minutes.
Ingredients
3-5 tablespoons Greek extra-virgin olive oil
1 large red onion, halved and thinly sliced
1-2 large red bell pepper or horn pepper, seeded and thinly sliced
3-5 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of oregano or thyme
⅛ teaspoon ground cayenne, or to taste
800g of well ripened fresh tomatoes with their juices, coarsely chopped
¾ teaspoon sea salt, add more as needed
¼ teaspoon black pepper, add more as needed
150-200g Mevgal feta cheese, crumbled
6 large eggs
Chopped coriander or parsley
Instructions
Heat oven to 180C degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell peppers. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender for 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in chopped tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10-15 minutes. Taste and add more salt and pepper if needed. Some people like to add a teaspoon of sugar if tomatoes not ripened. Stir in crumbled feta cheese.
Once sauce is reduced and thick, make little pockets on top and gently crack eggs into the skillet. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5-7 minutes. Sprinkle with coriander or parsley and serve with spicy sauce if you like.
Feta cheese is one of the most unique and distinct cheeses one can find. Its bright white colour, its brined nature and slightly sharp, creamy taste, surely makes this a very different cheese. What you may not know however, is that Feta can be as good for you as it is delicious.
Feta cheese has high amounts of vitamin A and K, folate, vitamin B5, iron and magnesium. In addition, it is lower in fat and calories than aged cheeses such as cheddar and parmesan and has more calcium and B Vitamins than soft cheeses such as ricotta, cottage cheese or goat cheese.
It is also much less allergenic and anti-inflammatory, hence good for people who are slightly lactose intolerant. Lastly, Feta is a good source of the protein histidine, which is immensely beneficial for muscles and joints.
I made one of my favourite omelettes today, inspired by seasonal veggies and a feeling of the freshness of spring.
It’s a simple, fresh combination of ingredients that create a canvas of subtle flavours and textures. It’s a perfect vegetarian option that leaves you light and feeling energetic.
Now go make it!
For 2 persons
4-5 eggs of your choice
150g Feta cheese
4 table spoons of Greek Extra Virgin Olive Oil
1 large zucchini cut in thin long strips
2-3 spring onions cut in pieces
4-5 asparagus cut into small pieces
Fresh or dried mint
Salt
Freshly ground black pepper corns
Directions
Cut all the veggies and set aside
Beat the eggs lightly in a small bowl and add the fresh or dry mint
Poor the olive oil in a wide frying pan and set heat a medium heat
Sauté the spring onions and zucchini until slightly golden
Add the asparagus and sauté a few more minutes
Poor the eggs to the pan and spread around evenly lightly stirring in all the ingredients
When eggs are almost solid, crumble the feta on top of the omelette and cook until ready
(Optional) If you have a grill, you can heat that up to 200C and place the pan underneath to finish the omelette from the top
A unique Greek inspired pita pizza recipe made with -what else- a deliciously fluffy pita bread base!
If this is one of those days that you are indulging yourself with a lazy afternoon and don’t feel like cooking (at all!), but still have a craving for a delicious treat.
Well, this pita pizza recipe comes to the rescue! Ready in only 10-15 minutes, this is the perfect any-day snack, supper or even breakfast! So go ahead, put down that delivery menu and amaze your friends and family with this super easy pita pizza recipe!
Now go make it!
For 2 Persons
3-4 Greek Alexakis pita breads
FOR THE TOMATO BASE
1 small tin of concentrated tomato paste
30ml Greek Extra Virgin Olive Oil
1 tsp dried oregano
1 tbsp fresh basil or 1 tsp dried
1 tbsp ketchup
1 clove of garlic pasted
Sprinkle of chilli flakes (optional)
Pinch of salt
FOR THE GREEK STYLE PIZZA
200g halloumi cheese grated
150g feta cheese, crumbled
5-6 sun dried tomatoes slices in strips
1 fresh green bell pepper, thinly sliced
1/2 red onion, thinly sliced
10 Kalamata olives, pitted
Capers
Any Greek sausage (for meat eaters)
Directions
Preheat the oven (grill) to 180-190C.
Throw frozen pita breads in oven for 2 minutes to warm up, turn over once.
Layer one baking tray with baking paper
Spread each warm pita with 2 generous tbsps of the tomato sauce and sprinkle the grated halloumi. Layer the sliced tomatoes and onions and sprinkle with crumbled feta cheese. Top with the sliced peppers, Kalamata olives and capers
Grill the pita pizza in preheated oven for around 7 minutes, until the cheese is golden and bubbling. Enjoy!
Buono Caper Berry / 210g
HK$52.00
