greek herbs

The use of herbs has been well known since antiquity. The most ancient accounts in works of art and various monuments prove their use by the Sumerian and Assyrians.




150-200grms katiki cheese

3 tbls oregano

1 tbls olive oil

Side dish (dip) with katiki cheese and oregano

We stir all the ingredients well, until the mixture becomes smooth and lump free. We serve with Arabic pita breads, savory snacks or small pita breads.

If we wish, we may add a little balsamic vinegar.


½ kilo hornbeam

coarse salt


olive oil

Hornbeam marinated in oregano

After we have thoroughly rinsed and strained the hornbeam, we place it in a container between layers of coarse salt. We then cover the top with coarse salt as well. We seal the container to avoid unpleasant odors and leave it in the fridge for 24 hours. We regularly check, emptying any excessive fluids.

Then, we rinse away the salt and remove the head and backbone of the fish,

We rinse and strain again. We place the hornbeam in the container in which it will be preserved and marinated in oregano and we add the oil so that it spreads throughout the container. We add a clove of garlic and put it in the fridge. 24 hours later, it is ready!

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