Eat Like a Greek: Mezze at Home with Marina Georgallides

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Cypriot Village Bread
Split Pea Dip
Beetroot Salad

Description:
There is a particular kind of hospitality that runs through Greek and Cypriot cooking—a generosity of spirit expressed through a table covered in small dishes, fresh bread and good olive oil. Marina Goergallides grew up with that tradition, learning from her yiayiá's kitchen, and has spent years making it accessible to home cooks through her recipes and food content. Her new book "Eat Like a Greek" is an extension of that effort: a celebration of Greek cuisine that moves from iconic mezze to hearty everyday dinners, all of it built around fresh ingredients and honest technique.

In this livestream class, Marina will guide you through three recipes from the mezze spread that anchors any proper Greek gathering. You'll start with kypriakó choriatiko psomi, a Cypriot village bread scented with mahlepi and mastic and coated in cumin, aniseed and sesame seeds. Marina will walk you through the proving process, scoring and the steam technique that gives the crumb its characteristic lightness—the finished loaf is a tear-and-share centerpiece that earns its place at any table. While the bread proves, you'll make ntip bizeliou, a rich and velvety split pea dip: earthy, creamy and finished with a drizzle of olive oil and smoked paprika. Marina will explain why yellow split peas stand in so capably for the nearly impossible-to-find Santorini fava bean that traditionally makes this dish. Finally, you'll throw together pantzarosaláta, a beetroot salad combining vibrant baby beets with Greek yogurt, feta and walnuts—a dish that comes together in minutes and rewards anyone skeptical of beetroot.

Get 15% off your copy of “Eat Like a Greek” with code RIAEMilk15 here: https://www.readitandeatshop.com/book/9780600639299


About Marina:
Marina Georgallides (@chefmarinie) is a Greek-Cypriot London-based food blogger. Her journey into food content creation started in earnest at the beginning of 2021 when she made a promise to herself to post a recipe every single day for a month. She gradually galvanized an audience through her food series, 'Just Jamming', which paved the way for subsequent food series like Noughties Nostalgia, Only Cans and Eat Like a Greek.

Thank you to our 2026 annual sponsors, Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET10 for 10% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.