Forget the chef’s hats - in their own kitchens, your instructors will show you just how traditional Greek dishes are made right at home, where real cooking happens. You might find out how to make Greek cabbage rolls (the so-called 'Lahanodolmades'), for instance, a meal that’s as tasty as it is fun to put together, or learn to master halva, a sweet semolina pudding with nuts that may quickly become your favorite dessert. Whatever you make, it will be authentic, made with fresh ingredients sourced as locally as possible, and you’ll be right up to your elbows in it!
You’ll discover techniques as well as recipes, and you’ll hear, too, the story of each dish – where it comes from and what it means to the family of the cook that’s teaching you. Don’t forget that nearly all the cooks in Greece are home-taught, and culinary wisdom is passed down from generation to generation. On the other hand, each cook is different as well, so you’ll also find out how tastes and dishes have evolved over time. Then, once all the cooking and the teaching are over, you’ll get to eat everything you’ve made, in a start-to-finish experience that’s miles apart from ordering this meal at a restaurant.
These recipes are easy to learn and don’t involve any restaurant-caliber equipment or rare ingredients, so you’ll have no problem replicating them yourself back at home. Your cooks will also share helpful kitchen tips and explain variations on the dishes as well.
This is not cooking under pressure; instead, it’s a relaxed introduction to Greek cuisine that works whether you’re an occasional cook or an aspiring chef. It’s also a great chance to see another aspect of Greek society – in Greece, the kitchen is the heart of every house, and probably half of all daily conversations between friends or family begin with: “What are you having for dinner?” This means that with this lesson, as well as learning recipes, you’ll learn a little more about the national character, too.
