‘This is what our yiayias knew’

Do you remember the food yiayia used to make? Fasolia, koupepia, pourgouri, lentils and rice. Tiropita and spanakopita.

In the summer, we ate village salads: rough cut cucumbers, tomatoes, and peppers drenched in olive oil. And when the weather turned cool, we warmed up with avgolemoni, trachanas, keftedes; with moussaka and stifado and yemista.  

The dishes were nutritious, wholesome, handmade with love – exactly what springs to mind when we think of the Mediterranean diet.