‘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.

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

Olympos nut butters are as pure and natural as they come.

Made from 100% nuts with zero additives, they are great tasting with a creamy thick texture and a rich source of nutrients, good fats and nutrients.

Check them out on our online store

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.

A soothing veggie stew with garlic, allspice, cumin, and coriander, this bright and lemony-tasting dish is one many Palestinian families turn to for comfort. It’s nutritious, delicious, filling and inexpensive. It tastes even better a few hours after it’s made, so try to cook it ahead of time. Serve it with rice, or a dry crusty bread.

To make this you will need a medium pot, a small skillet and a mortar and pestle. Let’s do this!

Yield: serves 4
Time: 1 hour, 10 minutes

Ingredients

1⁄4 cup Greek extra-virgin olive oil,
1 medium yellow onion, finely chopped
4 medium garlic cloves, coarsely crushed with mortar and pestle
Two 500g cans of chickpeas, drained and rinsed
2 1⁄4 cups vegetable stock
1⁄4 cup fresh lemon juice, plus more as needed
500g fresh baby spinach, coarsely chopped
1 1⁄2 tsp. cumin seeds
1 1⁄2 tsp. coriander seeds
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1 tsp. sea salt, plus more as needed

Serve with

Any crusty white bread or steamed rice

Instructions

In a medium pot over medium heat, add 2 tablespoons of extra virgin olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10–12 minutes.

Meanwhile, set a small skillet over medium heat. Add the the cumin and coriander seeds and toast, stirring constantly, until the spices are aromatic and slightly browned, 45–60 seconds. Transfer the seeds to a clean, dry mortar and pestle and let cool to room temperature.

When the spices are cool, grind them with the pestle and transfer them to the pot of onions. Add the garlic, allspice, black pepper, and nutmeg, stir well, and continue cooking until the garlic is fragrant but not yet caramelized, 2–3 minutes.

Add the chickpeas and stock, bring to a boil, then lower the heat to maintain a strong simmer. Cover and cook until the chickpeas are plump and very tender, 30–35 minutes. Stir in the spinach. (You may need to add it in batches and wait for each batch to wilt.) Then, add the lemon juice, salt, and the remaining extra virgin olive oil. Cook for 5–10 minutes, to reduce water and depending on how you like your spinach, then adjust the seasoning, adding more lemon juice or salt as desired.

Serve hot, with crusty bread or white rice if desired.

Mediterranean cooking is all about great ingredients coming together and a simplicity in cooking. This is just so simple, yet delicious any-time-of-the-day dish. It can be a main course or your veggie side dish.

There are variations of this depending where you come from in the Middle East, but the basic idea is the same everywhere. This particular recipe comes from Israel and I just love the contrasts and richness of the flavours.

Chose a fresh, large cauliflower from your local market. The whole cauliflower is quartered and roasted with paprika, turmeric, and fresh red chilli pepper. To finish, drizzle the crispy roasted cauliflower with a delicious tahini sauce as a creamy dressing to balance the fiery chillies. Let’s make this!

Serves: serves 4 people. Time: 1 hour

Ingredients

1 whole cauliflower (about 1Kg.), leaves intact
1⁄4 cup Greek extra virgin olive oil
2 tbsp. kosher salt
1 tsp. ground turmeric
1 tsp. sweet paprika
4 cloves garlic, thinly sliced
1 large red horn pepper (chilli), stemmed, halved, seeded, and thinly sliced crosswise

For the Tahini sauce
1 fresh lemon squeezed
1/4 cup Greek extra virgin olive oil
100g pure Tahini
Pinch of salt
Little water

To garnish
Coriander leaves

Instructions

Heat your oven to 300° (or your highest setting). On a cutting board, quarter the cauliflower, leaving the core and leaves intact. Transfer the quarters to a large bowl and rub with the extra virgin olive oil, salt, turmeric, paprika, garlic, and chillies. Mix well so all the ingredients really sink into the cauliflower.

Arrange the cauliflower on a foil-lined baking tray and roast in the middle of the oven, until tender at the core and lightly browned on the outside, for about 45 minutes. Once ready, heat up the top grill and move tray closer to the top and grill the cauliflower until lightly charred on the top for a few minutes.

In the meantime, move the tahini, olive oil and fresh lemon juice and salt in a small mixing bowl. Use a fork to mix it until all ingredients blend. Add little water at a time to get the consistency of a runny sauce that can easily drip over the cauliflower.

Remove the cauliflower from the oven and transfer to a serving dish. Poor the tahini sauce over the cauliflower and garnish the cauliflower with cilantro and serve while hot. Pair with a warm pita bread to wrap the cauliflower and dip into the tahini sauce!

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Olympos Raw Pure Tahini / 500g

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Himalayan Fine Pink Salt / 500g

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Traditional red bean casserole (fasolada) serving suggestion

On a typhoon day like today, what better than a warm, tomato based bean casserole with a lovely sourdough bread to dip in.

Once considered a poor man’s food, this dish and others like it are making a comeback, as they are now being highlighted as the cornerstones of the healthy Mediterranean diet. At my family home, I remember my mother always insisting on at least 2 vegetarian days a week, which was quite common. So beans, pulses, legumes were the go to on those days. Sometimes she would pair up with freshly fried sardines. Oh, those moments…

The traditional way to prepare this casserole is using good quality white dry beans and soaking them overnight. It takes some time for the beans and the vegetables to simmer and the flavours to develop but the result will be a robust, delicious and nutritious soupy casserole, that will warm your soul on a dull, stormy day at home. Serve it with Kalamata (my preference is sun dried black oiives) olives, some Greek Feta cheese, and always a loaf of crusty bread.

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.

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

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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

1. Cut all the veggies and set aside

2. Beat the eggs lightly in a small bowl and add the fresh or dry mint

3. Poor the olive oil in a wide frying pan and set heat a medium heat

4. Sauté the spring onions and zucchini until slightly golden

5. Add the asparagus and sauté a few more minutes

6. Poor the eggs to the pan and spread around evenly lightly stirring in all the ingredients

7. When eggs are almost solid, crumble the feta on top of the omelette and cook until ready

8. (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

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

HK$55.00

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

1. Preheat the oven (grill) to 180-190C.

2. Throw frozen pita breads in oven for 2 minutes to warm up, turn over once.

3. Layer one baking tray with baking paper

4. 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

5. Grill the pita pizza in preheated oven for around 7 minutes, until the cheese is golden and bubbling. Enjoy!

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

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Greek Wheat Pita Bread 18cm / 10pc pack

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Sativa Greek Jumbo Kalamata Olives, Whole / 370g

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Buono Caper Berry / 210g

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Buono Sun Dried Tomatoes in oil / 365g

HK$66.00