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recipe

WARM VEGETABLE TABOULE SEASONED WITH CHIOS MASTIHA

This is a filling first course or accompaniment to meat, poultry and fish. It can also double as a hearty vegetarian main course.

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recipe

COOKED CREAM WITH CHIOS MASTIHA AND PISTACHIOS

This dish, for all intents and purposes, is a variation of the traditional Italian pana cotta. It’s the Chios Mastiha that makes all the difference, lending something decidedly exotic to the cream. This is a lovely, year-round dessert, easy to make and elegant.

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recipe

SUBMARINE MARTINI WITH CHIOS MASTIHA SUGAR PASTE

The term submarine in the Greek kitchen has nothing to do with the mammoth sized sandwiches that go by the same name in North America. In Greece a submarine is a spoonful of flavored sugar paste, as white as marble but soft and chewy. It gets its unusual name because it is literally submerged in water, a cool glassful at that, and enjoyed slowly. Here, the idea is the same, but instead of water a full-blown martini is the pool of choice.

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recipe

GILTHEAD BREAM CARPACCIO SPICED WITH CHIOS MASTIHA

Marinated fish is both a traditional and a modern Greek dish. All sorts of fish, especially tender, white-fleshed fish, are marinated. Here, the marinade includes a bevy of aromatic spices; Chios Mastiha lends its own undertones, which are earthy but subtle.

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recipe

GREEK FRIES WITH HOMEMADE MASTIHA SCENTED KETCHUP

Make the ketchup, up to a week ahead: Purée the tomatoes in a food processor until smooth. Heat the oil in a large, heavy pot and cook the onion over medium heat for about 8 minutes, stirring.

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recipe

NORTHERN GREEK WHIPPED FETA WITH SPICES AND MASTIHA

This traditional spicy whipped feta spread is a specialty of Thessaloniki. Mastiha goes especially well with feta.

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recipe

CLASSIC BRUSCHETTA WITH MASTIHA-SCENTED OLIVE OIL

Nothing is more Mediterranean than this simple hors d’oeuvre.

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recipe

CARPACCIO WITH ARUGULA MANOURI CHEESE AND MASTIHA-SCENTED OLIVE OIL

This Italian classic is transformed by the subtle scent of Mastiha in the dressing.

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recipe

FAVA WITH MASTIHA-SCENTED OLIVE OIL

Fava is the name Greeks give to the purée of yellow split peas, which is a specialty of the Cyclades. It’s carte blanche for all sorts of toppings, from stewed eggplant to this delicious trio of sweet, caramelized leeks, onions, peppery arugula and Mastiha-scented olive oil.

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recipe

MASTIHA-SEARED SAUSAGES OVER GARLICKY WHITE BEAN PUREE

Bean purées are a common dish all over the Mediterranean, made with yellow split peas, broad beans, giant or butter beans and more. This hearty appetizer offers a twist in the Mastiha-seared sausages that top it.

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recipe

MASTIHA-MARINATED OCTOPUS WITH ROASTED RED PEPPERS AND HERBS

Octopus, the quintessential Greek meze or appetizer, goes well with the earthy, musky scent of Mastiha.

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recipe

SHRIMP AND ZUCCHINI MARINATED WITH MASTIHA

I love this dish for its airy lightness and for the mysterious, aromatic undertone that the Mastiha lends to it.

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