The New Greek Pantry
Photo by Chelsea Kyle, food styling by Rhoda Boone1/11Kalamata Olives
Olives are a must in any Greek kitchen, from Crete’s tiny green bitter ones to the shriveled black meaty type. But none is more iconic than the lush dark purple Kalamata, the star of the classic Greek salad and snacking favorite all over the Mediterranean. For a Greek twist on herbed steak sauce, try them chopped into chimichurri.
Photo by Chelsea Kyle, food styling by Rhoda Boone2/11Feta
The tart taste and crumbly texture of this sheep’s milk cheese is pretty much the poster child of Greek cuisine, served in salads, sandwiches, or whipped into a spreadable dip like this herbed one. Feta usually comes stored in its salty brine; you can preserve the flavor even longer by keeping it in a jar filled with olive oil and herbs.
Photo by Chelsea Kyle, food styling by Rhoda Boone3/11Dried Figs
The popular Kalamata Crown Figs—named, like the olives, after the southern Greek city of Kalamata—have a nutty, rich sweetness. They are usually sold pressed into a ring, and are eaten year round, enjoyed as a snack (often stuffed with nuts and spices), cooked with roasted meats and stews, or used for baking. Dried Brown Turkey figs, which have a similar taste and texture, can be used interchangeably.
Photo by Chelsea Kyle, food styling by Rhoda Boone4/11Filo
This traditional Greek pastry consists of very thin sheets of dough layered on top of each other to create a light and airy texture. (Filo means leaf in Greek.) Fill it with spinach and sorrel for a springy take on the classic Greek appetizer, spanakopita. Kataifi, a shredded filo, is also commonly used, especially for the other classic Greek filo dish, baklava.
Photo by Chelsea Kyle, food styling by Rhoda Boone5/11Gigantes
Similar to white kidney and cannellini beans, Greek Gigantes look exactly how they sound: giant. Traditionally they are served as an appetizer, cooked in tomato sauce, but their large size and creamy texture is also great mixed into salads (try out this grilled octopus one), stirred into soups, and cooked alongside braised meats.
Photo by Chelsea Kyle, food styling by Rhoda Boone6/11Grape Leaves
Although fresh grape leaves will provide a distinct Greek flavor for your cooking, it’s much more common to find them frozen, jarred, or canned. All three are a good option for making dolmades (that’s the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before using. The classic stuffing includes minced lamb and rice, but we like this vegetarian version, starring bulgar wheat and mint.
Photo by Chelsea Kyle, food styling by Rhoda Boone7/11Nigella
These tiny little seeds pack a mean punch, with a licorice flavor similar to anise. Nigella are often sprinkled on top of breads or pastry, and can also be used as a seasonings, like in this beet-goat cheese salad. If you can’t find it, anise or cumin seed can be used as a substitute.
Photo by Chelsea Kyle, food styling by Rhoda Boone8/11Orzo
Orzo (the Italian word for barley), is a short-cut pasta, similar in shape to long grain rice. It can be cooked for a long time without becoming mushy, making it ideal for dishes like risotto or soup. Orzo’s also served cold, like in this filling salad which works as a vegetarian main.
Photo by Chelsea Kyle, food styling by Rhoda Boone9/11Dried Greek Oregano
It may have the same name as the Italian stuff, but Greek oregano is in a league of its own. The aromatic herb has a savory, earthy flavor that is key to properly seasoning Mediterranean foods. It’s used in tomato sauces, salads, with grilled meats, and to make a health tonic tea. If you can’t find it, substitute marjoram, thyme, or summer savory.
Photo by Chelsea Kyle, food styling by Rhoda Boone10/11Zante Currants
The Greek currant origin story goes back more than 3,000 years ago, when locals first started sun-drying grapes there. The Zante variety are smaller than standard raisins and are intensely sweet. They are often used in baking, stirred into stewed meat dishes, or tossed into grains, like in this couscous preparation. You can also substitute sultana raisins.
Photo by Chelsea Kyle, food styling by Rhoda Boone11/11Dried Orange Peel
This spice lets you bring bright citrus flavor into any dish. The dried version is easier to keep on hand, but fresh orange zest also works in recipes that specifically call for it. It is used to season the traditional Greek sausage Loukaniko, and to flavor baked goods, like this fruit and nut crostata.
