Recipes from Ikaria: The Greek Island Where People Forget to Die
Equipment You’ll Need
oven safe casserole dish
heavy bottom pot or skillet
chefs knife
cutting board
food processor, blender, or immersion blender
Grocery List
1 cup small lentils, cooked*
6 oz. Greek yogurt
2 lemons (or lemon juice)
2 lb. medium summer zucchini
extra-virgin olive oil*
Chickpea flour (or All Purpose flour*)
fresh mint
fresh dill
fresh oregano
1 medium eggplant
1 large white onion
1 small red onion
garlic
3 large firm tomatoes
1 fennel bulb
dried oregano
good quality olives
red wine vinegar
Ingredient Notes
Please cook the lentil prior to the class. I would recommend french green lentils, but any green or brown lentil will do (Also, don’t use red lentils. They won’t work for this recipe).
If you don’t want to buy chickpea flour, you can just use standard white flour, but chickpea flour will be more flavorful and much more nutritious
Traditional Ikarian recipes use quite a bit of olive oil, so make sure you have enough for the class.
Optional Prep
No prep is required for the class, but there are a lot of vegetables in these dishes, and I would recommend doing some or all of the following -
chop 1 white onions
thinly slice 1/2 of the red onion
cut eggplant into 1/4” thick rounds
cut 1 lb. of zucchini into 1/4” thick rounds
cut 1 lb. of zucchini into strips (~2.5” long and 1/4” thick)
core and thinly slice fennel bulb
juice 1 lemon
mince 5 cloves of garlic