This recipe first appeared in the April 2020 issue of Culinaire courtesy Chef Elina Komusidi.
According to Sous Chef Elina Komusidi at Yiannis in Edmonton, it’s the simple character of Greek food that is so appealing, being: “spicy without heat, immensely satisfying without being (too) rich.” At Yiannis, the focus is on fresh ingredients with plenty of vegetables, citrus, zesty herbs, garlic, and tangy cheese.
Aside from a tip to buy the best feta cheese you can afford, Chef Komusidi points out, “There are many wonderful ingredients available locally. Alberta produces some of the best honey, lamb, beef, and wheat in the world! After that we have the Italian Centre Shop and Omonia Foods to supply us with the ubiquitous olives, cheeses etc. that are unique to Greece.”
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