Dimitris Chantziplakis Archives | Saveur https://www.saveur.com/authors/dimitris-chantziplakis/ Eat the world. Thu, 10 Jul 2025 18:34:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Dimitris Chantziplakis Archives | Saveur https://www.saveur.com/authors/dimitris-chantziplakis/ 32 32 Fried Sesame-Crusted Feta With Honey https://www.saveur.com/recipes/fried-sesame-crusted-feta-honey/ Thu, 10 Jul 2025 18:34:50 +0000 https://www.saveur.com/?p=181364&preview=1
Fried Sesame-Crusted Feta With Honey
Christina Holmes

Serve this salty-sweet Greek tavern staple with plenty of crusty bread.

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Fried Sesame-Crusted Feta With Honey
Christina Holmes

Breaded and fried feta is a taverna dish that’s welcome ­wherever it’s served. This version from Dimitris Chantziplakis at Ta Filarakia encases the salty cheese in a crispy sesame crust. Plan to move quickly: It’s best served straight from the fryer, when the feta still spills out at the touch of a fork.

Featured in “At These Greek Taverns, Order a Drink and the Rest Will Follow” by Derek Sandhaus in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 4
Time: 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup sesame seeds
  • Vegetable oil
  • Two 7-oz. blocks of feta
  • Honey and crusty bread, for serving

Instructions

  1. To a medium bowl, add the flour, baking powder, salt, and 1 cup of lukewarm water and knead until an elastic, sticky dough forms, about 2 minutes.
  2. On a rimmed baking sheet, spread the sesame seeds. Cut the dough in half. On a lightly oiled work surface, using oiled hands, pat one of the dough pieces into a rectangle roughly three times the size of one of the blocks of feta, then wrap the dough tightly around the block, pinching the seams to seal. Repeat with the remaining dough and feta. Press each block into the sesame seeds to coat on all sides.
  3. Into a large skillet fitted with a deep-fry thermometer, pour 1 inch of oil. Turn the heat to medium-high, and when the temperature reaches 350°F, add the feta. Fry, turning once, until evenly golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain, then to a platter. Drizzle generously with honey and serve hot with crusty bread.

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]]> Kritharoto (Tomato Orzo With Squid and Shrimp) https://www.saveur.com/recipes/kritharoto-tomato-orzo-squid-shrimp/ Thu, 10 Jul 2025 18:34:46 +0000 https://www.saveur.com/?p=181356&preview=1
Kritharoto (Tomato Orzo With Squid and Shrimp)
Christina Holmes

The Greek pasta simmers with seafood and white wine in this risotto-like meze.

The post Kritharoto (Tomato Orzo With Squid and Shrimp) appeared first on Saveur.

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Kritharoto (Tomato Orzo With Squid and Shrimp)
Christina Holmes

“Kritharoto” is a modern portmanteau of Greek “kritharaki,” or orzo, and Italian “risotto.” While most of Ta Filarakia’s plates are sent out from the kitchen, this particular dish is one worth ordering from the à la carte menu—and recreating at home.

Featured in “At These Greek Taverns, Order a Drink and the Rest Will Follow” by Derek Sandhaus in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 4
Time: 1 hour

Ingredients

  • ¾ cup plus 3 Tbsp. extra-virgin olive oil, divided
  • 11 oz. peeled medium or large shrimp
  • 1 medium green bell pepper, stemmed, seeded, and thinly sliced
  • 1 medium red bell pepper, stemmed, seeded, and thinly sliced
  • 1 medium onion, coarsely chopped
  • 11 oz. cleaned small squid
  • 1 cup dry white wine
  • 1½ cups tomato purée
  • ¼ cup coarsely chopped parsley leaves, plus more for serving
  • ½ tsp. dried oregano
  • Ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 1 lb. orzo

Instructions

  1. To a large skillet over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the shrimp, both bell peppers, and onion and cook, stirring frequently, until the shrimp is light pink and the vegetables are softened, about 5 minutes. Remove from the heat and set aside.
  2. To a small skillet over medium-high heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the squid and cook, stirring occasionally, just until curled, 2–3 minutes.
  3. Add the squid and the wine to the skillet with the shrimp, turn the heat to medium-high and cook, stirring frequently and scraping up any browned bits, until the liquid is reduced by about one third, 4–5 minutes. Add the tomato purée, the remaining ¾ cup of oil, parsley, and oregano, then season to taste with cinnamon, salt, and black pepper. Turn the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced and darkened slightly, about 15 minutes.
  4. Stir in the orzo, cover, and simmer, uncovering the skillet and stirring occasionally to prevent scorching, until the pasta is cooked, about 15 minutes. Garnish with parsley and serve hot.

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