Arhatic Yoga Retreat 2022 - GREECE
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(do you or don’t you?)

The Lord of the Dips (caution : Do not consume before Tiger Yawn, high garlic concentration !!)

We all know and love the Greek yogurt-based dip. It goes with virtually everything and takes a few minutes to put together. While being a staple of the Greek taverna table, as soon as it arrives everybody gives each other suspicious looks. A word of caution! If you are on a first date do not think about ordering it!
Garlic is pure orange energy, but it stays in the system until the next day!

Opt for a garlic-free option or try dried garlic in powdered form instead!


  • 1 cucumber
  • 300 grams of plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons of vinegar
  • 1 medium clove garlic, pressed or minced
  • a pinch fine sea salt
  • pepper

Grate the cucumber on the large holes of your box grater, dry the grated cucumber by squeezing the water out, add all ingredients in bowl and mix… Serve with an olvie oil on top.

Kali Oreksi !!!


Mandatory Greek Savoir Vivre, caution : oily fingers, JUST DO IT!!!

(a tip you will not find in Greek recipe or guidebooks!)

One of life’s simple joys can be found in the bottom of the bowl of a traditional Greek salad! So, when everybody is finished sharing, what you do is cut a corner off the bread you have been served and dip it into the oily residue left at the bottom of the bowl. The juices of the vegetables mixed with the olive oil and vinegar is soaked up by the bread.


Insider’s tip: Use your finger’s if you can! A forked papara is acceptable, but not recommended! Let us know your experience!


(Red peppers and walnut Spicy Dip)

Red passion!!!


  • 5 red peppers
  • 100 gr walnuts
  • 1 garlic clove
  • 2 bread slices
  • 2-3 table spoons lemon juice
  • 1/4 cup Olive oil
  • Salt
  • a bit of sugar

Bake the red peppers in the oven and when ready cover them with kitchen foil (peppers will “sweat” and you can easily peel them later). When red peppers return in room temperature, peel them off and mash them with the other ingredients. Better serve cold.

Kali Oreksi !!! 


(Eggplant dip)

Eggplant bomb!!!


1 large eggplant
1/2 cup extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper

Preheat oven to 180 C. Pierce the eggplant with a fork and place it in the oven until it turns black and very soft (about 60 min). Let it cool down and peel off the skin. Chop the pulp into small pieces with a knife, and mash with a fork. Then stir in the olive oil, the vinegar, the garlic and the salt and pepper until well blended.

Kali Oreksi !!! 


(Spicy cheese Dip)

Raise your Kundalini in a tasty hot way!!! ONLY for the brave (Tip. Transmutation before you try it)!!!


  • 500 gr. greek Feta cheese
  • 3 ‏spicy peppers
  • 2 spoonfuls of greek yoghurt
  • 1 spoon of vinegar
  • 1/2 teacup oliveoil
  • 1 small spoon of spicy powder

Wash the peppers and place them in the oven at 180 °C for 5 mins or toast them inside a silver foil. Peel them and remove the seeds from the inside. Blend them with the olive oil and the vinegar, add the fetta cheece, the yoghurt and the spice powder and blend them all together for 1-2 minutes. Leave the mix inside the fridge for about an hour and serve it cold.

Kali Oreksi !!! 


(Cheese plateau with Greek spices)

Because cheese is never enough for Greeks, it comes in different colors and tastes…

200gr Feta cheese
100gr Cream cheese
1 table spoon of: fennel seeds, chilli seeds, poppy seeds
1 tea spoon sesame Olive oil

Smash the Feta cheese and mix it with the cream cheese. Make up small balls and cover then in half with the sesame seed. Cover the other half of the cheese balls with the herb seed you like. Pour Olive oil at the top and serve.

(a tip you can do any shapes you want, Pyramids, cubes, spheres, etc…)

Kali Oreksi !!! 

Fakes me fagopiro kai kinoa

(Lentils with buckwheat & quinoa)

Traditional recipe (Lentils, buckwheat) with a serious upgrade (Quinoa) !!!


  • 500gr lentils
  • 1 onion
  • 3 carrots
  • 3-4 garlic cloves
  • 500gr tomato paste
  • 3 laurel leaves
  • 3-4 table spoons buckwheat
  • 3-4 table spoons quinoa
  • 4 pinches of oregano
  • water
  • 1/3 of water glass olive oil
  • salt
  • pepper
  • *optional vinegar

You wash with tap water the lentils and start boiling them in a pot half filled with fresh water for about 15-20 minutes. Then you add the onion, the carrots (chopped in even small pieces or complete), the garlic heads, and continue boiling for about 20 more minutes in a less strong fire. Afterwards, you add the laurel leaves, the tomato paste, salt and pepper, and continue boiling for about 15 minutes. At the end and about 10 minutes before finishing cooking, we add the buckwheat, quinoa, and oregano. The olive oil can be added after taking the pot of the fire, in order to keep the olive oil nutrients “alive” and fresh. Ways to test if the food is ready: check the carrots if they are soft enough to break them with the spoon and if the buckwheat is not crunchy Why this recipe is so important: In ancient Greece and still in modern days, lentils have been one of the favourite recipes, not only for its easiness in cooking them but most importantly for its nutritional importance in our diet. The combination of lentils and rice (or buckwheat in this adjustment) allows the organism to fully absorb the iron from the lentils, it is a complete and balanced meal on its own, and with the addition of quinoa rich in protein.

Kali Oreksi !!!


(Lentil soup)

If you want to become IRON man/woman !!!


1 cup of brown lentils
1/4 cup olive oil
1 tablespoon minced garlic
1 onion, minced
1 large carrot, chopped
4 cups of water
1 pinch dried oregano
2 bay leaves
salt and ground black pepper
1 teaspoon olive oil
1 teaspoon red wine vinegar

Place lentils in a large saucepan; add enough water to cover by 3 cm. Bring water to boil and cook until tender, about 10 minutes, drain them. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened, about 5 minutes. Pour in lentils, 4 cups of water, oregano and bay leaves. Bring it to a boil. Reduce heat to medium-low, cover, and let it simmer for 40-50 minutes, stir occasionally. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Insider’s tip: You can add a spoonful of Greek Yoghurt or a piece of Greek Feta cheese when served!

Kali Oreksi !!! 


(Cabbage with potatoes)

For Cabbage lovers!!! Great for Papara (check above)…

  • Ingredients
  • 1kg cabbage
  • 1 medium size onion
  • 1 glass of tomato juice
  • 1 glass of water
  • salt & pepper
  • 100ml olive oil

In a saucepan, you put olive oil and the onion cut in small pieces. You mix the onion with the olive oil for a few minutes and then you throw inside the cabbage cut in pieces. You mix the cabbage with the onion and the olive oil and then you throw inside the saucepan the tomato juice and the potatoes. You put some salt and pepper and 1 glass of water. You mix all the ingredients together and you let them boil in medium temperature for 35-40 minutes. You can accompany this plate with greek feta and/or olives.

Insider’s tip: You can add a spoonful of Greek Yoghurt or a piece of Greek Feta cheese when served!

Kali Oreksi !!!

Koukia Yiachni

(Dry broads)

Before you try them please check for G6PD deficiency!!! Great for Papara (check above)…


1/2 kg small dry broads dived in water from the night before
2 big onions cut in slices
olive oil
1 glass of tomato juice

Clean the broads from the black “eye”. In a saucepan I pour water and the broads with the water covering the broads. Let them boil for 10 minutes and then you mix them. In a saucepan pour olive oil and add the onions slices. Then put the strained broads in the saucepan and mix all the ingredients for 5 minutes. Then pour in the tomato juice, salt, pepper and 2 leaves of laurel. Let them boil in a low temperature until the sauce is absorbed.

Insider’s tip: You can add a spoonful of Greek Yoghurt or a piece of Greek Feta cheese when served!

Kali Oreksi !!! 


(An assortment of vegetables in the oven) 

Cut’em, Mix ’em and place them in the oven with Greek Virgin Olive oil of course!!!


  • 4 ripe tomatoes
  • 6 medium sized courgettes
  • 2 medium sized eggplants
  • 4 large potatoes
  • 2-3 onions
  • 2-3 tablespoons finely chopped parsley
  • 2- 3 cloves of garlic
  • 2/3 cups of extra virgin olive oil
  • salt and pepper

Preheat the oven (200 C), wash and cut the courgettes, eggplants and potatoes into 0.5 cm thick slices, slice the tomatoes into fine slices. Place all vegetables in a large baking tray, add the onions and garlic thickly sliced along with the olive oil. Toss until well combined, preferably with your hands. Pour a glass of water into the tray and cover with aluminum foil. Place the tray into the oven and let the vegetables cook covered for 30 mins. Then, remove the foil and cook them uncovered for 30- 45′ lowering the temperature to 185 C until vegetables are tender and potatoes have a nice golden color. When you take the briam out of the oven, add the freshly cut parsley for a touch of freshness and some fresh prana.
Enjoy! it is even more delicious as leftovers, the next day.

Insider’s tip: You can add a spoonful of Greek Yoghurt or a piece of Greek Feta cheese when served!

Kali Oreksi !!! 

Gigantes tiganiti

(Fried giant beans)

Beans for giant, food for Kings…


250gr giant beans
2 eggs
2 cups dry bread crumbs
1 handful of chopped thyme
1 table spoon cumin
1 table spoon paprika
Frying oil
1 lemon

Soak the giant beans in water overnight. The next day boil the giant beans for an hour (do not salt them in this stage). When giant beans are cooked, drain them and let them cool. Smash the eggs in a bowl and put it the chopped thyme, cumin, paprika and a bit of salt. In another plate put the dry bread crumbs. One by one Dip the giant beans at the egg mix and then at the crumbs. Fry in hot oil and let them dry in a kitchen paper. Serve with lemon, Feta cheese …and with any dip!

Kali Oreksi !!! 

Ntomatokeftedes tiganitoi

(Fried tomato burgers (30-35 burgers)) 

Who said burgers cannot be veggie???

Greeks love their pitas! Pita means pie and we make everything into a pie! We usually use the thin phyllo-type pastry layers between which we sandwich local cheeses, greens and even grains! One of the most loved is the spanakopita, a delicious spinach pie which can be made with or without feta cheese depending on your dietary choices. 


  • 1 ½ kg ripe tomatoes
  • 2 grated onions
  • Parsley
  • Salt
  • Pepper
  • Flour

We cut the tomatoes into small cubes and leave them with with salt in a colander to drain. We turn them once in the colander and once their juice is drained, we mix with the rest of the ingredients, adding as much flour as is needed to make the burgers. After we have made the burgers, we put them into flour and fry them in a frying pan in olive oil that is not very hot. We turn each side of the the burgers twice to fry, so as not to dry and fry evenly. We are careful when we fry them, to keep till the end medium heat.
When we pull them out of the frying pan, we put them on a plate where we have already put a piece of kitchen paper in order for the oil to be absorbed.

Kali Oreksi !!! 

Source: 2008, Manolis Melinos, «Recipes of Agion Oros and other Monasteries around the World»

Vlita skordata

(Greens with garlic)

Amazing Green and orange prana combination…


1kg greens (vlita)
2 cloves of garlic
salt and pepper

Boil the greens in a saucepan with plenty of water and then ruffle them. You spin them and cut them in small pieces and leave them aside for later. In a pot pour olive oil, garlic and the greens. You mix them together and you add salt and pepper and a tablespoon of vinegar.

Kali Oreksi !!! 


(Spinach Pie) 

Popeye’s snack, full of iron !!!

Greeks love their pitas! Pita means pie and we make everything into a pie! We usually use the thin phyllo-type pastry layers between which we sandwich local cheeses, greens and even grains! One of the most loved is the spanakopita, a delicious spinach pie which can be made with or without feta cheese depending on your dietary choices. 


  • v4 pounds of fresh spinach, washed, trimmed, and chopped
  • 2 spring onions, chopped
  • 2/3 cup of olive oil
  • 1/3 cup of water
  • 1 egg
  • 2/3 pounds of firm feta cheese
  • Dill, parsley or other fresh herbs as per your taste
  • Ground pepper
  • A little olive oil
  • 1 pound of phyllo sheets 14 x 18 inches
  • Prep the spinach leaves
  • If you are using whole spinach leaves, de-stem and chop them into medium size pieces (they will wilter so do not over-chop)

Prep the Filling
In a pan, sauté the onion in olive oil until soft. Add the trimmed spinach and water and gently stir until it has wilted, around 10 minutes. Place in a colander and allow to drain so that the phyllo doesn’t get too soggy. Push down gently and allow al the liquid to drain and the spinach mixture to cool. 

Putting the Pita together
Beat the egg and add it to the cooled down spinach together with the crumbled feta and the herbs if using. Layer half the phyllo sheets and oil each one onto an oiled baking dish. You then place one on top of each other. Making sure that the end of the phyllo sheets extend out of your baking dish.
Place the mixture in the middle and continue layering the remaining sheets on top. Wet your hands and tap the top of the pita to gently wet it. Using a sharp knife, cut the uncooked pitta in squares and bake it in a pre-heated oven at 175 Celsius for 30-40 mins. 

Kali Oreksi !!! 


(Green fried pittas)

Crunchy, oily with green heart!!!


1 kg greens (vrouves)
1/2 kg flour
100ml olive oil
1 glass of water

In a saucepan with boiling water you throw inside the greens to boil. Then you drain the greens and leave them aside. About the dough: 1/2 kg flour salt olive oil 1 glass of water. In a porringer you put the flour, salt, olive oil and slowly you pour inside the water and make a dough. You open small leaves about 10cm each and you fill them with the greens. You close it and you fry them for a few minutes on both sides.

Kali Oreksi !!! 

Tiropita xoris filo

(Cheese pie without pasta fyllo)

This is the pitta for the lazy people (no need to open a fyllo), cheese  and oil lovers. 


  • 2 cups of strained Greek yogurt.
  • 2 large eggs lightly beaten
  • 1 ½ 2 cups of water
  • 2 tbsp. unsalted butter, melted
  • 2 ½ cups crumbled feta cheese
  • 2 – 2 ½ cups of flour all-purposes
  • ¼ cup of milk
  • 3 tbsp. extra virgin olive oil

Preheat the oven to 325°F/125°c.

Mix the yogurt, the eggs, the water and the melted butter and stir. Add 2 cups of flour. Mix all of the ingredients well, then add 1 ½ cup of feta and stir. The mixture should become thick as a batter. Add more flour or water if necessary.

Butter a baking pan, pour in the mixture and spread it evenly with a spatula. Bake until it’s golden brown, approximately for 1 hour and 10 minutes.

Kali Oreksi !!! 

Halvas Simigdali

(Traditional Halva with semolina)


Since I can remember myself, in every small joyful occasion, there was celebration in my house. And celebration meant halva from my grandmother (born in Konstantinopole and raised in Athens as if she never left her birthplace).

So, since I can remember myself, I have been hearing, witnessing, smelling and tasting the “magic recipe of 1-2-3-4“. This means: 4 parts water, 3 parts sugar, 2 parts fine semolina and 1 part olive oil. You will need one lemon, one cinnamon wood stick and some pine seeds. The mystical procedure of transforming those very common ingredients to a mesmerising, magical golden-brown mixture was, is and will always be:

You put the oil and semolina in a pot together with a good handful of pine seed (because who doesn’t want a blue pearl reminder in their desert?) and heat it in medium fire. You stir continously, so it doesn’t burn, until it gets a beautiful golden-brown colour. You then remove from heat.
In another pot, you put the water, the sugar, one peel of lemon and one cinnamon wood stick and heat in medium fire until it reaches boil.
At the moment it starts bubling, you remove it from the heat, remove the lemon peel and the cinnamon stick and start pouring small quantities of that syrup in the semolina, while continously stiring. You need to be extra careful during this step. The old ones used to call this the “lava mix”, as it burns like nothing on earth.
After all the syrup has been mixed with the semolina, put it in a round cake form and leave it to cool down. 5 You serve with grinded cinnamon and watch the glorious transformation of the astral bodies of your guests.

Kali Oreksi !!! 


(Milk Rice Pudding)

It looks like a Freddo Cappuccino but it’s more creamy and has crunchy surprises in it, children love it so will you!!!


  • 3/4 cup rizotto rice
  • 2 cups water
  • 1/2 cup sugar
  • 5 cups milk
  • cinnamon

Place all ingredients (except cinnamon) in a saucepan and bring to a boil while steering. As soon as the mixture starts to boil, lower the temperature and let it simmer until it reaches a creamy, custard-like consistency. Serve warm or cold, sprinkled with cinnamon. Rizogalo is the ultimate comfort food (dessert for that matter).

Kali Oreksi !!!