What’s this blog about?

Here you can find information about our producers, our products and nutritional facts about premium Greek foods and their ingredients.

We will be posting about Mediterranean and Greek cuisine and will do our best to share the most inspirational recipes and serving ideas with you.

All our competitions will be posted here. If you enter, maybe you will win some yummy prizes! Enjoy your winnings alone or share them with friends and family.

You can also tell us what you’d like to learn more about and we will do our best to post all the information you need.

Follow us on social media to keep up to date with our posts.

Our goal is to be the most Mediterranean blog in Yorkshire and beyond!


Amalthea Greek Cafe, Bistro & Deli

Amalthea began as an online shop selling premium Greek foods throughout the UK last year. Your love and support helped us grow and on 7th July 2016 we are opening our Café, Bistro & Deli in Leeds.

The initial team of John Papatzikakis and Eva Chatzopoulou expanded. Amalthea now includes Georgia Papatzikaki and our chef Constantine Tsapanidis.

Whether you want a quick snack and a speciality coffee or a full Greek meal, Amalthea is the ideal place for you. In our Bistro you will enjoy authentic Greek food, prepared with award winning olive oils, sauces and other ingredients from Greece. Our mission is to introduce you to traditional dishes as well as modern and experimental cuisine. Apart from our delicious cooked dishes and handmade sweets, we offer award winning foods and drinks so that you can take a piece of Greece home. We also offer a popular range of Greek hampers.

Take a deep breath and tomorrow a part of Greece will be closer to you!

To learn more visit our website: www.amaltheabistro.co.uk

Our Address:

1 The Crescent
LS16 6AA

tel: 0113 267 2888, 07446278097


Striftari (gemelli) with roast red pepper and meatballs in feta cheese sauce

Ingredients for 4 persons:

1 package of striftari (gemelli) roast red pepper

extra virgin olive oil


200gr pork mince meat

200gr lamb mince meat

2 medium onions

2 cloves garlic

1 egg

4 cretan barley rusks (kritharokoulouritsa)

1 tea spoon spearmint

1 teaspoon oregano


Feta Sauce:

300ml double cream

200gr feta cheese

The products we used:


Chop the onions and garlic. Add the minced meat with other spices, olive oil, Cretan barley rusks wet and mix well.

Knead the mincemeat into small balls and bake in the oven at approximately 200 °C for 20 minutes. They should have a light brown colour.

In a pan add the double cream, feta cheese, black pepper and bring to the boil.

After that put the meatballs in the feta cheese sauce and boil for 5min.

Boil the striftari (gemelli with paprika) for 8min. Drain and drizzle with olive oil.

This is dish has beautiful colours, a perfect aroma and bold Mediterranean tastes that are exquisite and enticing.


Cuttlefish orzo with seafood mix and tomato & Greek Grappa sauce


Serves 4-6 people

1 pack of handmade cuttlefish ink orzo (500g)

1 pack of mixed seafood (300g)

2 jars of tomato and Greek Grappa sauce

1 onion

2 cloves of garlic

6 tablespoons of extra virgin olive oil


Black pepper


The products we used:


Measure the orzo in cups to calculate the amount of water needed: two cups of water for each cup of orzo.

Add three tablespoons of olive oil to a pan and saute the orzo for about a minute.

Add the water, salt and pepper and boil with the lid on for approximately 15 minutes.

Chop the onion and the garlic and saute them with three tablespoons of olive oil.

Add the seafood and we saute them with the garlic and onion.

Add the tomato and Greek grappa sauce and boil them together for 10 minutes.

Now serve the orzo with a few tablespoons of seafood sauce along with feta cheese and olives.

This is an impressively aromatic and colourful dish, ideal for lovers of seafood.

Peas with sweet potatoes, chilli olive oil and flaming red pepper

peas with sweet potatoesIngredients for 4 persons:

500gr peas

2 medium sweet potatoes

2 medium onions

4 carrots

3 cloves of garlic

250ml tomato sauce

1 table spoons of  tomato paste

300ml of hot water

4 table spoons of  Kranaos extra virgin olive oil

2 table spoons of extra virgine olive oil with chili from Islands of Crete

1 table spoons of  flaming red pepper Simple Greek

6 grains of freshly ground allspice




Chop the onions, carrots, garlic and potatoes.

Preheat the pot with Kranaos extra virgin olive oil and extra virgin olive oil with chili from  the Islands of Crete.

Saute the vegetables and mix in the peas.

Add the tomato sauce, tomato paste and  flaming red pepper with hot water.

Add the spices, berries, salt, pepper and oregano. Boil for 15-20 minutes.

Serve with Feta cheese and toasted bread.

This is a really sweet yet spicy modern Greek dish. It’s ideal for vegetarians and for  vegans too (if you leave out the feta cheese when serving the dish). Enjoy!

Feta cheese meatballs with spicy tomato and feta cheese sauce


1kg beef mince meat

2 chopped onions

4 chopped cloves of garlic

1 tablespoon milk

1 tablespoon vinegar

1 tablespoon mustard

2 eggs

400g feta cheese

Plenty of chopped parsley

4 tablespoons of spicy bouyiourdi with feta cheese

1 tablespoon tomato puree

Approx.. 10 tablespoons of oat flakes

Salt and pepper

1 tablespoon garlic powder

2 tablespoons dry oregano

6 tablespoons of extra virgin olive oil

Spicy bouyuourdi sauce

Add approximately 50ml of water and stir well. Heat two jars of spicy bouyiourdi sauce (spicy tomato and feta cheese sauce) for 10 minutes.


Mix all the ingredients for the meatballs in a bowl and mix well. Knead the mix into meatballs and place them on a tray with olive oil.

Place them in a preheated oven and cook them for 40-45 minutes or until they are a brown colour.

About 15 minutes before the meatballs are ready prepare the sauce.

Serve them with a bit of sauce and freshly chopped parsley.

This is a simple but delicious recipe from northern Greece, a perennial favourite of fans of feta cheese and spicy foods.

The products we used

Lentils with flaming red pepper and sun-dried tomatoes

This is a sweet and spicy  recipe for vegetarians or healthy eaters. It is popular in northern Greece where chilli and spices form an important part of the local cuisine.


Preparation time: 5 minutes

Cooking time: 45-50 minutes

Serves 3 people

300g lentils

1 red onion

3 garlic cloves

2 bay leaves

3 chopped pieces of sun-dried tomato

6 tablespoons of extra virgin olive oil

1 jar of flaming red pepper spread

Salt and pepper

1 teaspoon of garlic powder

¼ teaspoon chilli powder


Wash the lentils and soak them water in a bowl of lukewarm water for about two hours

Drain the lentils

In a pot containing 4-5 cups of lukewarm water, place the lentils, chopped onions and garlic, bay leaves and garlic powder.

Boil for 30 minutes and add salt and pepper along with half jar of flaming red pepper spread.

Then boil for approximately another 15 minutes. Add the remaining flaming red pepper spread and stir well.

Remove from heat when most of the water is absorbed and the soup is thick enough.

You may want to add balsamic vinegar to the soup to create a more traditional and aromatic dish.

Byzantine duck with porcini mushroom pasta

This recipe is derived from the Eastern part of the Roman Empire, Byzantium. It has Eastern influences and thus a magnificent aroma – a great choice for an impressive dinner with a touch of spice and sweet red wine.

Serves 4

Cooking time: 90 minutes

Preparation time: 15 minutes



4 duck legs

3 red onions

3 cloves of garlic

2 bay leaves

1 tsp of cinnamon

½ tsp of nutmeg

A pinch of grounded black pepper

A pinch of salt

1 jar of tomato and sweet red wine sauce

Extra virgin olive oil

Porcini Mushroom Pasta

1 pack of handmade porcini mushroom pasta

Extra virgin olive oil


½ tsp of garlic granules


Heat the olive oil

Clean and chop the onions and garlic

Sauté them until they are a golden colour

Place them on a baking tray and add half of the tomato and sweet red wine sauce

Then add the cinnamon, nutmeg, bay leaves, salt and black pepper

Carefully mix all the ingredients

Place the duck legs onto a tray and sprinkle them with some sauce from the tray

Cover the tray with foil and roast them for 45 minutes

Remove the tray from the oven and add the rest of the sweet red wine sauce

Mix well and roast for 45 minutes


In the meantime boil the pasta as normal for 10 minutes

Drain the pasta

Add olive oil with a pinch of salt and the garlic granules into the pot

Mix well and add the pasta

Mix the pasta with the olive oil

When the duck is ready serve with the pasta as a side dish

All our ingredients are completely natural for a delicious and healthy meal!




Amalthea will be at the Winter Garden Pop Up shop on March!

Amalthea Greek Deli will have a Sheffield Hallam University Pop Up Shop at the Winter Garden on 1, 2, 3 and 4 March and on 16 & 17 March.

Come along, say hi and enjoy a free tasting of Greek delicacies.

You may also feel inspired for Mother’s Day or Easter!

Remember that our products are all natural and handmade and from small, independent producers!

We look forward to seeing you there!

Whole wheat pasta with prawn, tomato and honey liqueur sauce (Cretan rakomelo)

A recipe inspired by Cretan honey liqueur (rakomelo)! Sweet, aromatic and healthy!


300g prawns

1 red onion

4 cloves of garlic

Tomato and honey liqueur spread/sauce

Extra virgin olive oil


Boil and drain the whole wheat pasta as normal. Whole wheat pasta needs to boiled for eight minutes to be al dente; please avoid overcooking.

Heat the olive oil until hot

Sauté the chopped onion and garlic until golden brown

Add one jar of tomato and honey liqueur spread and then add 250ml of water

Add the prawns and let them boil in low heat for approx. 20 minutes

The tomato sauce should be thick when ready

If you wish add some freshly ground black pepper

Greek Seafood Orzo with tomato, tuna and ouzo sauce

Serves 4-5 people (6-7 if used as a side dish)

Preparation time 5 minutes

Cooking time 15 minutes


Handmade seafood orzo

Handmade tomato, tuna and ouzo sauce

Extra virgin olive oil

5 cloves of garlic

Salt (Messologgi and Blue Persian salt)

White Pepper

Fresh parsley


Boil some water and when comes to the boil add 2 cups of orzo

Boil the orzo for 8-10 minutes

Drain the water and place leave the orzo to rest for 2-3 minutes

Put some extra virgin olive oil on the pot and heat it

Clean and cut five cloves of garlic into small pieces and add to the mortar with rocks of salt (as much as you want for the orzo – we added one generous pinch of salt)

Melt the cloves and add to the pot

Sautee the garlic for one minute

Remove the pot from the fire and add the orzo in it

Add a teaspoon of garlic powder and half a teaspoon of white pepper

Mix all the ingredients very thoroughly


For the whole package of orzo you will need two jars of tomato, tuna and ouzo sauce. For half of it you will need one. The whole package serves 4-5 people.

Add the sauce to a small pot

Heat at a medium temperature for 10 minutes

Stir occasionally


Place the orzo on a plate

Then add the sauce on top

Sprinkle with freshly chopped parsley

This can be served as a main dish or as a side to any seafood dish. It is definitely one of our most aromatic dishes: imagine the aromas of ouzo, fresh tomatoes, tuna, parsley – we highly recommend that you try it.

Do not forget! Our orzo is handmade with no added salt but with natural cuttlefish ink. Our tomato, tuna and ouzo sauce is also handmade with no artificial additives or preservatives! Another amazing natural and delicious recipe from Amalthea Deli!

Indulge yourself and your loved ones with a colourful and aromatic Greek recipe.


The products we used: