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
Offer ends Feb 9th. Get your order in early and be delivered before CNY holidays.
Any orders arriving after Tuesday 9th Feb, may not be delivered before CNY due to heavy delivery load.
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.
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
Lightly sauté the lamb or chicken in a large pot with some olive oil on a medium-heat and remove once browned slightly.
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.
Put the lamb back to the pot and add tin of plum tomatoes and the water and stir everything in.
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.
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.
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.
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!
Legume pasta is gluten free and made from beans, pulses and brown rice, making it a really healthy alternative to traditional wheat pasta.
Rummo has developed these new products using locally sourced ingredients in Italy, which have been combined to give a really unique and special pasta.
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)
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
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
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
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!
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
Toss all ingredients in a large bowl, season with salt and pepper and serve chilled.
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
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!
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
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.
As the weather cools down, I’d like to introduce you to a wonderful variation of the dolma 'stuffed vine leaf' concept. Here we use the vine leaf as the signature ingredient to create a unique comfort oven bake, using classic Greek and east Mediterranean ingredients.
I love this version because the grape leaves get crispy and a little caramelised and the flavours of the lamb, orzo and feta combine to give such a range of flavours. It’s so easy to make this bake, with no intricate vine leaf rolling, promise!
You’ll have a mouth watering oven bake ready in 45 minutes and your home will be filled with dreamy scents and accents of this wonderful dish.
1⁄4 cup plus 1 Tbsp. extra-virgin olive oil, plus more for greasing and drizzling
12 large fresh or jarred, drained grape leaves
1 cup finely chopped leek (white parts only)
1⁄3 cup finely chopped carrot (about 1 small carrot)
3 cloves garlic, finely chopped
500g. ground lamb (can use beef if you prefer)
100g cup cooked orzo pasta
2 tbsp. chopped fresh flat-leaf parsley leaves
1 tbsp. tomato paste
1⁄2 tbsp. dried oregano or 1 tsp. chopped fresh rosemary
1 1⁄2 tsp. ground cumin
1 tsp. kosher salt
1 tsp. chilli flakes, plus more to serve
1⁄2 tsp. freshly ground black pepper
Finely grated zest of 1 orange (about 1 tsp.), plus the juice of 1/2 orange
1 tbsp. Greek thyme honey
1 cup crumbled feta cheese (about 150g)
150g Greek Yogurt
Lightly grease four 4-inch tart pans or small baking bowls with the olive oil. Set the tart pans on a baking sheet.
Bring a large pot of water to a rolling boil. Add the fresh or jarred grape leaves and cook for 1 minute. Drain the leaves, then run under cold water until cool enough to handle. Trim away the stems, then set the leaves aside.
In a medium skillet set over medium-low heat, heat 1 tablespoon of the olive oil until it shimmers. Add the leek and carrot and cook, stirring occasionally, until soft but not browned, 5 minutes. Stir in the garlic and cook for 1 minute more. Transfer to a large bowl and set aside until fully cooled.
Add the lamb (or beef) mince, orzo, parsley, tomato paste, oregano, cumin, salt, chilli flakes, orange zest, and black pepper and mix well with your hands to incorporate the ingredients well.
Preheat the oven to 200°C.
In a small bowl, combine the orange juice, honey, and the remaining ¼ cup oil. Brush one side of each vine leaf with some of the honey oil mixture.
Lay three leaves, brushed sides down, into each of the 4 small pans, overlapping the leaves slightly to cover the pan with about 2 inches overhang around the pan’s edges. Add about 1 cup of the meat mixture to the center and spread gently to fill. Fold the edges of the leaves over the filling to cover, then press down slightly to help mold the tart and filling to fit the pan. Repeat with the remaining three pies. Brush the tops with the remaining honey oil mixture.
Bake until the top of the leaves are crispy and the meat is cooked through, 20-25 minutes (depending on the size and type of baking vessel you use).
Meanwhile, make the sauce: In a blender or small food processor add the feta, 3 tablespoons boiling hot water, and the greek yogurt; blend until smooth and creamy. Transfer to a small serving bowl.
Unmold the tarts by inverting each one onto a plate. top each with a dollop of the sauce, a drizzle of olive oil and some paprika pepper to taste.
