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Cooking Greek Cookbook and Baking Baklava Cookbooks On Sale!

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See our popular Cooking Greek and Baking Baklava Cookbooks this holiday season!

Cooking Greek Cookbook

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Buy Cooking Greek Cookbook HERE!

This visually beautiful cookbook contains over 200 pages of flavorful and delicious classic Greek recipes presented in a simple and easy-to-follow manner for all level at-home chefs.

Greek cuisine can seem intimidating, but when presented by chef Pemi it is anxiety free! With a culinary arts degree, experience teaching Greek cooking classes, and thousands of hours in her yiayia’s (grandmother’s) kitchen, chef Pemi brings a unique perspective with her flavor profile, instructions and beautiful full page photos of each dish.

Cooking Greek: A Classic Greek Cookbook for the At-Home Chef, is the perfect cookbook for foodies and makes a great gift for any occasion.

Discover how to cook some of the most popular, authentic Greek recipes including baklava, tiropita (cheese pie), dolmades (stuffed grape leaves), pastitsio (macaroni pie), spanakopita (spinach pie), moussaka (eggplant and ground beef pie), Greek meatballs, loukoumades (Greek donuts), tzatziki( cucumber yogurt dip), souvlaki (meat skewers), galaktoboureko (milk pie), Greek style octopus and many more mouth-watering Greek recipes.

Chef Pemi Kanavos and Tanya Stamoulis of Worldwide Greeks, have created a visually stunning, classic Greek cookbook for all levels of at-home chefs. Pemi Kanavos is a classically-trained pastry chef with a culinary arts degree and a love of feeding people, and sharing her Greek culture and cuisine.

Baking Baklava Cookbook

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Buy Baking Baklava Cookbook HERE!

This stunning 100-page, 27 recipe, high quality baking cookbook is a perfect handbook for bakers and baklava lovers alike.

The Baking Baklava cookbook pays tribute to baklava, a renowned delicacy treasured in many countries around the world, with simple and easy-to-follow baklava recipes for all skill levels. Also included are over dozen delicious dessert recipes inspired by the flavors and textures of baklava.

People are often intimidated by baking, particularly with a delicate dessert like baklava, but when presented by Chef Pemi it is anxiety free! With a culinary arts degree in pastry, experience teaching cooking classes, and thousands of hours in her kitchen, Chef Pemi brings a unique perspective with her flavor profile, instructions and beautiful full page photos of each dessert.

Baking Baklava: Classic and Inspired Recipes from Around the World, is the perfect cookbook for dessert lovers and makes a great gift for any occasion with 27 traditional and inspired baklava recipes.

Explore baklava recipes from various countries including: Greek Baklava, Persian Baghlava, Turkish Soguk or Cold Baklava, Albanian Bakllave, Syrian Pistachio Lady’s Bracelet Baklava, Azeri Pakhlava, Lebanese Baklava, Armenian Chor Paxlava and Jordanian Warbat Baklava.

Chef Pemi has also created delicious Baklava-inspired recipes paying homage to a classic with modern twists such as: Baklava Cheesecake, Chocolate Hazelnut Baklava, Caramel Apple Baklava Rolls, Caramel Chocolate Peanut Crinkle Baklava, Bacon-Pecan-Cognac Baklava, Baklava Ice Cream Tarts, Chocolate Peanut Butter Baklava and more…

For those with dietary restrictions, Chef Pemi has adapted classic Baklava recipes to include Gluten-Free Baklava, Nut-Free Baklava and Vegan Baklava variations.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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