‘Briam’ takes roasted vegetables to a whole new level of delicious.

You need just a few simple pantry ingredients: potatoes, zucchini, red onions, red or yellow bell peppers, garlic, parsley and ripened tomatoes. But the Greek flavours from dried mountain oregano, authentic Greek feta or grated myzythra cheese and a generous drizzle of excellent extra virgin olive oil, makes all the difference.

Plus, this recipe is text-book Mediterranean diet. Vegetarian. Zero Cholesterol. Low Carb. Gluten Free.

‘Fasolada’ is a warm bean stew made in Greek homes all year around. It is the ultimate healthy village comfort food. White beans, carrots, celery, potatoes, sun ripened tomatoes, dried chilly and generous quantity of extra virgin olive oil to bind everything together. Add feta cheese and parsley for a great finish! You’ve never dipped your bread in anything better!

Recipe serves: 4 persons. Total cook time: 1.5-2 hours (60 mins if using pressure cooker)

Ingredients

300g dried white small Greek beans
6-7 cups of fresh water
1 red onion, chopped
2 celery stalks (with their leaves), thickly sliced
2 carrots, thickly sliced
2 garlic cloves, minced
⅓ cup Greek extra virgin olive oil
2 large bay leaves
1½ cups tomato passata or thick crushed tomatoes
1 TBSP. tomato paste
2 medium sized potatoes, cut in large cubes
½ tsp. dried organic Greek oregano
¾-1 tsp. sea salt --- freshly ground pepper --- red pepper flakes
1-2 TBSP. vinegar
⅓ cup Greek extra virgin olive oil (at the end)
200g Mevgal Greek Feta Cheese (serving suggestion)
50g Kalamata or Sun Dried Olives (serving suggestion)

Instructions

1. Rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).

2. The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)

3. Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.

4. Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.

5. Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy. Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be casserole thick.

6. Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.

7. Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.

Notes

The cooking time depends on the age and condition of the beans. Older dry beans take much more time to cook, so adjust the cooking time accordingly.

This soup is even more flavorful the next day. You can keep it in the refrigerator for 4 to 5 days, in an airtight container. Reheat the soup gently in a pan on the stovetop.

Pressure Cooker

If you use a pressure cooker, then follow steps 1-2 as above in an open pan and then combine steps 3-5 under pressure. Essentially add all the ingredients together, stir and then pressure cook. Cooking time can be around 35-45 minutes depending on your pressure cooker. Add more water and continue pressure cooking until beans are soft and creamy.

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.

We are so excited to celebrate with Greeks and all friends of Greece, the bicentennial of 200 years of Greek Independence. This is a very big occasion for Greeks all over the world, as it marks the establishment of the modern Greek State.

You can learn more about the Greek bicentennial and the history of Greece's independence at: https://www.greece2021.gr/en

A customary weekday dish in Cyprus, full of goodness and flavour. Usually eaten with a side of Greek yoghurt and fresh crusty bread for mopping up juices. If you don’t like lamb, chicken legs are a good replacement. I made mine with lamb ribs a couple of weeks ago. I love this way of cooking because you can cook once and eat twice, or thrice! Any leftovers can sit in the fridge for a couple of days or in the freezer for that day you really can’t be bothered to cook (we all have them!)

Cleaning the beans can take a bit of time but it’s a necessary step. Trim the ends by snapping the top and tail and pulling the connected string off. No one wants to find strings in their beans mid-meal.

Ingredients

1/4 cup olive oil
1kg lamb ribs - Cut ribs so each piece is 2 ribs (lamb shank cut in pieces is also fine)
800g green string beans, ends snapped off and strings removed
2 red onions, diced
2 cloves garlic, chopped
400g potatoes, peeled, washed and quartered
2 carrots, peeled and chopped
1 tin (400g) peeled tomatoes (or fresh tomatoes chopped)
500ml water, room temperature
Salt/ Black Pepper
2 Bay Leaves

Instructions

1. Lightly sauté the lamb or chicken in a large pot with some olive oil on a medium-heat and remove once browned slightly.

2. In the same pot, add some more oil, the diced onions, chopped carrots, quartered potatoes and sauté for 10-12 minutes until softened, stirring occasionally. Add the garlic for a few minutes.

3. Put the lamb back to the pot and add tin of plum tomatoes and the water and stir everything in.

4. Add the green beans, salt and pepper, bay leaves and bring to the boil then simmer on a low heat for about an hour, maybe a bit longer, stirring occasionally until the vegetables and meat have softened and cooked through. The lamb should be almost off the bone and the water reduced to be half covering the food.

5. If you have a pressure cooker, then pressure cook for 20-25 minutes and then open and cooke a further 20-25 minutes to reduce the liquid.

6. Serve with a crusty loaf of bread, some spring onions and a bit of yogurt on the side.

If you’re like me, you’ll squeeze half a lemon over your plate! But then again, that’s optional.

Quick View

Australian Lamb Rack, 8 Ribs, Frenched, Fat Off, 700-800g

HK$420.00

sale

Quick View

Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

If you're looking for a heart-healthy eating routine, the Mediterranean diet might be right for you.

It has been shown to reduce risk of heart disease, metabolic syndrome, diabetes, certain cancers, depression, and in older adults, a decreased risk of frailty, along with better mental and physical function.

The main principles of a Mediterranean diet are all about the right balance and variation:

• Consume vegetables, fruits, whole grains and healthy fats daily

• Eat fish, poultry, beans and eggs a few times a week

• Be sensible about dairy. Don't eat a block of cheese every day!

• Limit your intake of red meat. Perhaps a weekend treat.

• Get your sweet rush from fresh fruits and vegetables.

• Eat seasonal, Eat local, Eat fresh

• A glass of red wine a day, is no bad thing!

Kontoveros has been fishing since 1968 and is now grown to become one of the leading Greek fish processing companies in Europe. Their dedication to quality and freshness, has made them a leader in the Greek market, with over 30% of the local market share.

We are happy to now represent Kontoveros in the HK and Macau markets and introduce their wonderful product range to our customers. Greek sardines and anchovies are world renowned for their exceptional flavour, nutritional value and for originating from one of the cleanest seas in the world.

We can offer products for both retail and food service. The retail products can be found on our online store.

Contact us for any enquiry.

Dark leafy greens are the predomi­nant vegetables around Greece and in Crete, where more than 100 types grow and they are often paired with beans in sautes, stews, omelettes and pies. Bean stews are a staple food in Greek cuisine and is part of the vegetarian tradition that many families follow as part of the balanced Mediterranean diet.

It's the kind of dish that you can make a lot of and keep in the fridge for many days to keep revisiting, each time the flavours fuse and evolve into something better.

Yield: serves 4-6
Time: 3-4 hours (1-2 hours if using pressure cooker)

Ingredients

500g dried chickpeas
3⁄4 cup Ananias extra-virgin olive oil
3-4 small garlic cloves, smashed
1 large onion (9 oz.), diced
1 cup dry white wine
1⁄4 cup raisins
1 large tomato (about 6 oz.), chopped
500g spinach, large stems trimmed, rinsed well
Kosher salt and freshly ground black pepper

Instructions

• In a large bowl or vessel, add the chickpeas and enough water to cover by 3 inches. Let soak overnight. Drain and rinse well.

• In a large pot, combine the drained beans and enough water to cover by 4 inches (do not salt). Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 2 hours. Remove the froth that will initially bubble up from the chickpeas. Drain the beans, keep a little of the cooking liquid, and set aside. If you have a pressure cooker, pressure cook for 30-40 minutes.

• Preheat the oven to 200°C. In a large skillet over medium heat, add the olive oil. Once hot, add the garlic and onion and season lightly with kosher salt; saute, stirring occasionally, until softened and lightly golden, 10–12 minutes. Add the beans, liquid you kept aside and wine and bring to a simmer. Add the spinach in batches until it is absorbed into the stew. Then add the raisins, cover, and cook until most of the liquid has been absorbed, 20-30 minutes. Uncover the pot, stir in the tomato and spinach, and season with salt and black pepper.

• Transfer the pot to the oven (do not cover). Bake, shaking or stirring the pan occasionally, until the greens are soft and dark and all most of the liquid has evaporated. Taste and adjust the salt and pepper as desired. Serve warm.

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.

Quick View

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

sale

Quick View

Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

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.

Quick View

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

Quick View

Sativa Greek Jumbo Kalamata Olives, Whole / 370g

HK$55.00

Our Fresh Bakery now available for orders.

Home style, freshly baked desserts, delivered to you fresh on day of baking! Find a variety of Mediterranean sweets as well as every-day classics that everyone can enjoy.

Great options for the home, parties and gatherings. We will be adding more products in the coming weeks.

For wholesale enquiries, contact us: sales@levantltd.com

See all desserts…

Quick View

Tahini & Chocolate Brownie Squares, 850g

HK$230.00

Quick View

Cinnamon Swirls, 9pcs

HK$210.00

Quick View

Apple Cinnamon Crumble, 850g

HK$230.00

Quick View

Fresh Lemon Poppyseed Muffins, 6 pcs

HK$156.00

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.

Quick View

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00