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Beyond Feta: 3 Greek Ingredients You'll Want to Start Using
Feta cheese has long been the darling of the Greek food world, and for good reason: Its tangy flavor is key to such classics as spanakopita and Greek salads. But a new book on the country's cuisine, Food from Many Greek Kitchens by Tessa Kiros, introduces items that are just as versatile.
Kiros, the daughter of Finnish and Greek parents, begins her cookbook with a glossary of Greek staples.
On the list, amid such familiar items as feta, Greek yogurt, and phyllo, are three that we've become taken with:
Alatopiperigano. You can make this yourself—it's simply the combination of salt ("alati"), pepper ("piperi") and dried oregano ("rigani"). Kiros says the seasoning is delicious on fried and grilled food—try it on French fries or grilled bread brushed with olive oil.
Kasseri. This sheep's milk cheese tastes mellow and salty. It's sometimes compared to pecorino, provolone or aged mozzarella. Drizzle with olive oil and eat with other appetizers and a glass of red wine. Available at most cheese shops.
Tarama. Salted carp roe caviar may sound intimidating, but it's the star ingredient in taramosalata, a creamy, dairy-free dip. Eat it with crackers and a dish of olives, or serve it with seafood. Available at specialty food stores and Amazon.com.