Salads
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FETA CHEESE SAGANAKI WITH PISTACHIO MASTIHA CRUST
One of the classic Greek mezedes is Saganaki, usually a rich dish of melted or seared or pan-fried cheese, often finished with a spoonful of alcohol. Here, the Mastiha is used not as a liqueur but in crystal form as the crust for Greece’s national cheese, feta.
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PAN-MEDITERRANEAN CHEESE CROQUETTES WITH MASTIHA
Cheese croquettes, a little time-consuming to make but fun to eat, are a classic Mediterranean snack.
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PLUM AND PURSLANE SALAD WITH MASTIHA-LEMON VINAIGRETTE
This simple salad speaks of Greek summer.
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SALAD WITH FENNEL HAZELNUTS, ROQUEFORT AND HONEY-MASTIHA VINAIGRETTE
The sating combination of cool fennel, rich hazelnuts and robust roquefort all come together thanks to the dressing, an exotic blend of honey, Mastiha, olive oil and more. This makes an elegant first course, too.
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SPICED RAW CARROT SALAD WITH PISTACHIOS, MASTIHA AND ORANGE
A salad inspired from the traditions of North Africa, but married with the spice that has beguiled the eastern Mediterranean for eons.
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BABY ARTICHOKE SALAD WITH MASTIHA, MINT AND FETA VINAIGRETTE
The slightly tangy, tart flavor of raw artichokes goes perfectly with the incense-like perfume of Mastiha.
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ASPARAGUS SAUTEED WITH MASTIHA-BUTTER
There is nothing more delicate than the crunch and flavor of springtime asparagus, served simply here with a little Mastiha-seasoned butter
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WARM SPINACH-ORANGE SALAD WITH MASTIHA SCENTED OLIVE OIL
This unusual salad is a specialty of the southern Peloponessos. I like to dress it with Mastiha-scented olive oil and to serve it as a bed for grilled or sautéed fish.
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SAUTEED FRESH PEAS WITH PANCETTA, GARLIC AND MASTIHA
Peas and bacon or pancetta are delicious together. Both are classics. Here, as in previous salads, Mastiha lends its aroma lightly, drizzle in the form of aromatic oil over the wilted greens.
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FRITTATA WITH ASPARAGUS MASTIHA AND HERBS
Omelets and baked eggs are among the classic quick meals all over the Mediteranean. Mastiha gives this simple dish an elegant note
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FETA SOUFFLE WITH MASTIHA AND RED PEPPERS
I originally created this dish as a way to use the mountain of roasted peppers that takes over my kitchen at the end of summer. The addition of Mastiha makes this already elegant soufflé a guessing game at the table as guests try to discern the mysterious, intriguing spice.
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