When the cold winds of winter sweep across Santorini’s shores, there’s nothing like indulging in the comforting embrace of Greek winter food. These hearty, traditional dishes have been passed down through generations, warming hearts and homes with their rich flavors and nourishing ingredients. From velvety soups to savory stuffed cabbage rolls, each bite tells a story of Greece’s culinary heritage, making these recipes a perfect antidote to the chill. 

1. Fasolada: the national soup of Greece

Fasolada, often hailed as the national dish of Greece, is a robust and flavorful bean soup that perfectly captures the essence of Greek winter food. Made with simple, wholesome ingredients like white beans, tomatoes, carrots, celery, and olive oil, it’s a dish that relies on the quality of its components to shine.

Ingredients:

• 2 cups dried white beans
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 can (400g) crushed tomatoes
• 4 cups vegetable broth or water
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Soak the beans overnight in plenty of water. Drain and rinse before cooking.
2. In a large pot, sauté the onion, garlic, celery, and carrots in olive oil until softened.
3. Add the soaked beans, crushed tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, until the beans are tender.
4. Season with salt and pepper. Serve hot with a drizzle of olive oil and a sprinkle of fresh parsley.

Read more: A Local’s Guide to Santorini Wine

2. Giouvarlakia: Greek meatball soup

If comfort could be served in a bowl, it would taste like giouvarlakia. This classic Greek winter food combines tender, melt-in-your-mouth meatballs with a luscious egg-lemon sauce (avgolemono) to create a dish that’s both indulgent and restorative.

Ingredients:

For the meatballs:

• 500g ground beef or lamb
• 1/2 cup uncooked white rice
• 1 small onion, grated
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried mint
• Salt and pepper, to taste

For the soup:

• 6 cups chicken or vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

For the avgolemono sauce:

• 2 large eggs
• Juice of 1-2 lemons
• 1 cup hot broth (from the soup)

Instructions:

1. Combine all meatball ingredients in a bowl. Mix well and form into small balls.
2. Bring the broth to a gentle boil. Add the meatballs and simmer for 30 minutes.
3. Prepare the avgolemono sauce: Whisk the eggs and lemon juice in a bowl. Slowly add hot broth, whisking continuously.
4. Remove the soup from heat and stir in the avgolemono. Serve immediately with fresh dill or parsley.

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3. Trahana: ancient comfort in a bowl

Trahana is the epitome of rustic Greek cuisine and a cornerstone of Greek winter food. This traditional dish, made from fermented grains and yogurt or milk, has been a staple of Greek households for centuries.

Ingredients:

• 1 cup dried trahana (sweet or sour)
• 4 cups water, milk, or broth
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a pot, bring water, milk, or broth to a boil. Add the trahana and reduce heat.
2. Simmer for 10-15 minutes, stirring occasionally, until the trahana softens and thickens.
3. Stir in crumbled feta cheese and olive oil. Season with salt and pepper.
4. Serve hot, optionally garnished with additional feta or a pinch of smoked paprika.

4. Lahanodolmades: cabbage rolls with a Greek twist

Lahanodolmades, or stuffed cabbage rolls, are a quintessential Greek winter food that combines the fresh, earthy flavors of cabbage with a hearty, savory filling. These delicate rolls are stuffed with a mixture of ground meat, rice, and herbs, then simmered in a light broth until tender.

Ingredients:

• 1 large cabbage
• 500g ground beef or pork
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil

For the avgolemono sauce:

• 2 large eggs
• Juice of 1-2 lemons
• 1 cup hot broth (from the pot)

Instructions:

1. Carefully separate the cabbage leaves and blanch in boiling water for 2-3 minutes. Set aside to cool.
2. Mix the ground meat, rice, onion, dill, parsley, salt, and pepper in a bowl.
3. Place a small amount of filling onto each cabbage leaf, roll tightly, and secure by folding the ends.
4. Layer the rolls in a pot, add broth and olive oil, and simmer for 45 minutes.
5. Prepare the avgolemono sauce as in the giouvarlakia recipe. Stir into the pot and serve hot.

Embrace the flavors of Greek winter food

These four dishes—fasolada, giouvarlakia, trahana, and lahanodolmades—are more than just recipes; they’re an invitation to experience the warmth and tradition of Greek winter food. Whether you’re exploring the cozy charm of Santorini or recreating these dishes in your own kitchen, each bite is a journey into Greece’s rich culinary history.

So, as the winter months roll in, let the flavors of Greece inspire you. Pair these dishes with a glass of robust Greek wine or a warm cup of herbal mountain tea, and savor the essence of a true Mediterranean winter.

Read more: What to Eat in Santorini: A Greek Foodie’s Dream

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