Gemista, also spelled “Yemista,” is a traditional Greek dish featuring stuffed vegetables. The word “gemista” translates to “stuffed” in English. The most commonly used vegetables for this dish are tomatoes and peppers, although you can also use aubergines and courgettes.

The vegetables are hollowed out, and the scooped-out flesh is usually reserved and incorporated into the stuffing. The filling often consists of rice mixed with various herbs and spices, and occasionally minced meat is added. Once the hollowed-out vegetables are filled with the rice mixture, they are arranged in a baking tray. To keep them moist during baking, olive oil, water, or tomato sauce may be added. The dish is then baked until the vegetables become tender and the rice is fully cooked.

Gemista can be enjoyed either hot or at room temperature and is often served with a side of feta cheese or Greek yoghurt. It’s a versatile dish that can be easily customised to cater to different dietary preferences.

Given its authentic nature and adaptability, Gemista has always been an excellent addition to the range of Greek culinary experiences we offer through GreekMarket.co.uk. It encapsulates the essence of Greek home cooking and utilises seasonal ingredients.

Open FAQ page

Mandolato is a traditional Greek confection that originated from the Ionian Islands, particularly from Corfu. It is a type of nougat made from honey, sugar, egg whites, and almonds or other nuts. The texture can vary from chewy to brittle, depending on the specific recipe and cooking time. Mandolato is often flavoured with vanilla or citrus zest to add an extra layer of complexity to its taste.

The basic process of making Mandolato involves whipping egg whites into a frothy meringue and then combining them with a mixture of boiled honey and sugar. Nuts are then added to the mixture, which is poured into a mold lined with edible rice paper or wafer. Once it has cooled and set, it’s cut into bars or squares for serving.

Mandolato is a popular treat during holidays and special occasions in Greece and is often found at local festivals, fairs, and traditional markets. Due to its rich taste and high-energy content, it’s considered a festive treat rather than an everyday snack.

The confection has some similarities to Italian torrone or the French nougat, but its unique blend of ingredients and regional variations make it distinctly Greek. Given its traditional significance and rich, nutty flavour, Mandolato has been an excellent addition to our selection of authentic Greek products at GreekMarket.co.uk. It’s a treat that not only satisfies a sweet tooth but also offers a taste of Greek heritage.

Open FAQ page

Mastiha, also known as mastic, is a resin obtained from the mastic tree (Pistacia lentiscus var. chia) primarily found on the Greek island of Chios. The resin is collected by making small incisions in the bark, allowing the sap to drip out and harden into translucent droplets. Once harvested, these droplets are cleaned and can be used in various forms, including as a chewing gum, a spice, or as a flavouring agent.

Mastiha has a unique, slightly piney flavour with a hint of sweetness, and it is used in a wide range of culinary and medicinal applications. In Greek cuisine, mastiha is used to flavour baked goods, liqueurs, candies, and even some savory dishes. It is also a key ingredient in certain traditional Greek spirits like Mastiha, a liqueur that can be served as an aperitif or digestif.

Beyond its culinary uses, mastiha has been prized for its medicinal properties for centuries. It has been shown to have antimicrobial, anti-inflammatory, and antioxidant qualities, and it is used in various forms for digestive issues, skin conditions, and dental health.

Given its unique flavour and various applications, mastiha makes for a fascinating and authentic addition to our selection of Greek products on GreekMarket.co.uk. It embodies the diverse culinary and medicinal traditions of Greece, and offers our customers a taste of something genuinely unique to Greek culture.

Open FAQ page

Moussaka is a beloved dish in Greek cuisine, and it’s also popular in other countries of the Eastern Mediterranean and the Balkans. It consists of layered aubergine (eggplant), meat sauce, and a creamy béchamel or custard topping. The meat sauce is usually made from minced lamb or beef and is flavoured with various herbs and spices like cinnamon, oregano, and sometimes nutmeg. Some versions of the dish also include layers of thinly sliced potatoes.

To prepare moussaka, the aubergine slices are often fried or baked until tender. The meat sauce is cooked separately, often including onions, garlic, and tomatoes in addition to the minced meat. Once the aubergine and meat sauce are prepared, they’re layered in a deep baking dish. The topmost layer is usually a béchamel sauce, made from butter, flour, and milk, often enriched with eggs or cheese. This assembled dish is then baked until the top layer turns golden and the ingredients meld into a harmonious, richly flavoured casserole.

Moussaka is often enjoyed as a main course and is frequently accompanied by a simple salad. It can be served hot or at room temperature and is even said to taste better the next day, once the flavours have had more time to meld.

Given its status as a staple of Greek cuisine, moussaka has always been an excellent addition to the range of authentic Greek foods and experiences we offer through GreekMarket.co.uk. It’s a dish that encapsulates the hearty and flavourful essence of Greek home cooking.

Open FAQ page

Pasteli is a traditional Greek confection made primarily from sesame seeds and honey, although variations may include additional ingredients like nuts or dried fruit. This sweet treat has a chewy or crunchy texture, depending on how long it’s cooked and how much honey is used. Pasteli often comes in the form of bars or small squares and is sometimes sprinkled with a bit of sea salt to enhance its flavors.

The basic process of making Pasteli involves toasting sesame seeds and then mixing them with warm honey to form a sticky mixture. This mixture is then spread flat onto a surface, allowed to cool, and cut into pieces. The result is a simple yet delicious and nutritious snack that is rich in antioxidants, minerals, and healthy fats.

Pasteli is often enjoyed on its own, but it can also be used as a topping for yogurt or incorporated into various desserts. Because of its long shelf life, it makes a convenient snack for on-the-go or as a quick energy booster. It is a popular item at Greek festivals and is often given as a treat during holidays and special occasions.

GreekMarket.co.uk being a cultural hub for everything Greek, has added Pasteli to its product lineup since day one. It encapsulates the simplicity and richness of Greek culinary tradition and offers a genuinely Greek experience to our customers.

Open FAQ page

Pastitsio is a classic Greek dish that is often described as a Greek version of lasagne. It consists of layered pasta, typically long tubular pasta like bucatini or penne, a meat sauce usually made from minced beef or lamb, and a creamy béchamel sauce. The dish is seasoned with various herbs and spices, including cinnamon and nutmeg, which add a distinctively Greek flavour.

To prepare pastitsio, the pasta is first boiled until it’s al dente and often mixed with a bit of cheese and egg to help the layers stick together. The meat sauce, similar to a Bolognese, is prepared by cooking minced meat with onions, garlic, and tomatoes, and it’s usually seasoned with cinnamon, salt, and pepper. The béchamel sauce is made from butter, flour, and milk, and is seasoned with nutmeg.

Once all the components are ready, the dish is assembled in a deep baking dish. A layer of pasta is placed at the bottom, followed by the meat sauce, another layer of pasta, and finally, the béchamel sauce on top. The dish is then baked in the oven until the top layer becomes golden and slightly crispy.

Pastitsio is a hearty dish that’s often served at family gatherings, celebrations, and festive occasions in Greece. It’s beloved for its rich, comforting layers and the blend of flavours that make it uniquely Greek.

Given its popularity and representation of Greek culinary traditions, pastitsio has been included in our offerings at GreekMarket.co.uk, serving as a hearty meal that encapsulates the warmth and richness of Greek cuisine.

Open FAQ page

Rakomelo is a traditional Greek alcoholic drink that is a blend of raki or tsikoudia, a grape-based spirit, with honey and various spices like cinnamon and cloves. The ingredients are usually heated together to create a warm, aromatic beverage that is often consumed during the colder months. The name “Rakomelo” is derived from “raki,” which is the spirit used as the base, and “meli,” the Greek word for honey.

The drink is popular for its supposed medicinal properties; it’s often consumed to ward off a cold or soothe a sore throat, although these claims are more based in tradition than scientific evidence.

Rakomelo can be enjoyed as a warm drink, but it is also sometimes used in cocktails or as a flavouring for desserts. It is a popular offering in tavernas and ouzeries across Greece and has been gaining international attention as well.

Open FAQ page

Tahini is a paste made from ground sesame seeds, and it’s a staple ingredient in various cuisines, particularly in Middle Eastern, Mediterranean, and North African cooking. While not exclusively Greek, tahini is also commonly used in Greek cuisine, often appearing in sauces, spreads, and desserts. The paste has a creamy texture and a nutty, slightly bitter taste.

To make tahini, sesame seeds are usually hulled, toasted, and then ground into a paste. The end product can vary in consistency from quite thick to somewhat runny, depending on the grinding process and the addition of any oils. Pure tahini consists solely of sesame seeds, but some commercial varieties may contain added oil or salt.

In Greek cuisine, tahini is often mixed with honey or sugar to create a sweet spread, and it can be used as a filling for various pastries. It is also used in savory dishes and sauces, often combined with lemon juice, garlic, and herbs. For example, it may be used in dips or as a dressing for grilled vegetables and salads.

Tahini is rich in nutrients, including healthy fats, protein, and various vitamins and minerals. It’s also a good source of antioxidants and has been associated with various health benefits, such as improving heart health and reducing inflammation.

Given its versatility and nutritional benefits, tahini has always been a wonderful addition to the GreekMarket.co.uk selection of Greek and Mediterranean products.

Open FAQ page

Trahanas is a traditional Greek food made from a fermented mixture of grain, usually wheat, and either milk or yogurt. The mixture is left to ferment for a few days before being broken into small chunks or ground into a coarse powder. It’s a versatile ingredient that has a long shelf life, making it a staple in Greek households.

Trahanas is most commonly used to make a hearty soup, especially popular in the winter months. To prepare the soup, the trahanas is typically boiled in water, broth, or milk, often with the addition of vegetables, meat, or cheese to enhance its flavour. The result is a comforting, nourishing dish with a slightly tangy taste owing to the fermentation process.

Different regions in Greece have their own variations of trahanas, with some opting for a sweeter version made with milk and others preferring a more tangy, savory version made with yogurt or sour milk. The dish also exists in various forms across the Middle East and the Balkans, each with their own local twists.

Trahanas can also be used in other dishes, such as casseroles or stews, as a thickening agent or to add texture and flavour.

Given its traditional significance and versatility, it has been be a valuable addition to the GreekMarket.co.uk collection of authentic Greek foods.

Open FAQ page

Why your Greek honey get crystallised

Pollen and the natural sugars in honey such as glucose and fructose will bind together and begin to form little crystals, which can start making your honey harder. Non-processed, 100% pure natural honey of top quality will crystallise faster than others. While it might mean less shelf appeal because the honey looks solid, keeping pollen in honey means you’re getting a real product made by bees.

Crystallised honey is still honey! It’s perfectly safe to eat and doesn’t mean that your honey has gone bad. In fact, it’s just the opposite! It means that your honey is pure and natural with its flavour, quality and health benefits 100% preserved. You can still eat and cook with crystallised honey exactly as you normally would. It will melt into your hot drinks and into your baked dishes, just like liquid honey.

How to turn your honey back to liquid

If you prefer not to mess with your favourite sweet treat and want to keep your honey dripping, simply give it a bath. Take a large bowl, fill it with warm water and let your honey sit until the crystals melt away.

Open FAQ page

Olive oil starts to get naturally solidified when exposed to cold temperatures, usually between 1-4° Celsius.

The solidification of olive oil is a slow and gradual process and starts by it looking cloudy or crystalised. As the olive oil gets even colder, it turns into the same consistency as butter. When completely frozen, it becomes a very hard butter.

Again, this process doesn’t affect the quality — it will be the same Extra Virgin Olive Oil when you bring it back down to room temperature and it becomes liquid again. Some even suggest keeping it at this extra cool temperature to extend the shelf life.

Thawing Olive Oil At Home

•You can put the container into a “warm room”.
Move it to a warmer spot in your house before you use it. Make sure to give it enough time to turn back into a liquid — the larger the packaging, the more time it will need. This process can take anywhere from 1 day to 1 week, so make sure to plan ahead.

•If you are looking to bring your retail bottle of olive oil back to a liquid state, this process is quite simple. Just fill a sink with warm water, and place your olive oil bottle in it. Your olive oil will slowing come back to a full liquid form so that you can use it just like normal — just give it 10 or 20 minutes in the warm water.

•You may find that there are small particles that are floating in the oil after defrosting — these are small, natural molecules of the olive that tend to separate and settle when the olive oil solidifies. Don’t worry, your oil is still good and you can use it like normal.

Open FAQ page

If you only added one item to your basket, the free item will not be included in your order. You need to add two of the same items to your basket, and the discount will automatically apply at checkout.

Open FAQ page