Malika Taste, Edmond, OK (2026)

10/19/2026

Paidakia
🛒 Ingredients
For the Lamb and Marinade
8 lamb rib chops (about 1.5–2 lbs / 700g–1kg total)

⅓ cup (80ml) extra virgin olive oil

Juice of 1 large lemon (about ¼ cup / 60ml)

Zest of 1 lemon

3–4 cloves garlic, minced

1 tbsp Dijon mustard (optional, but traditional)

1 tsp dried Greek oregano

1 tbsp fresh thyme, chopped (or 1 tsp dried)

1 tbsp fresh rosemary, chopped (optional)

1 tsp salt

½ tsp freshly ground black pepper

3–4 whole peppercorns (optional)

For Serving
Lemon wedges

Dried Greek oregano, for sprinkling

Tzatziki and Greek salad

👨‍🍳 Method
1. Marinate the Lamb
In a shallow glass dish, whisk together the olive oil, lemon juice and zest, garlic, mustard (if using), oregano, thyme, rosemary (if using), salt, pepper, and peppercorns (if using) .

Add the lamb chops and turn to coat thoroughly. Cover and refrigerate for at least 3 hours, or overnight for the deepest flavor .

Pro tip: Bring the chops to room temperature about 30 minutes before cooking for even searing .

2. Cook the Chops
Grilling (Traditional): Preheat a charcoal or gas grill to medium-high heat (about 400–450°F / 200–230°C). Grill the chops for 3–4 minutes per side for medium-rare, or longer if you prefer them well-done, which is the traditional Greek preference .

Stovetop (Cast Iron): Heat a cast-iron skillet over high heat until smoking. Sear the chops for 2–4 minutes per side, depending on thickness and desired doneness .

Pro tip: Don't overcrowd the pan cook in batches so the chops sear rather than steam.

3. Rest and Serve
Transfer the chops to a platter and rest for 5 minutes to let the juices redistribute .

Squeeze fresh lemon juice over the hot chops and sprinkle with a pinch of dried oregano . Serve with lemon wedges, tzatziki, and a Greek salad.

10/19/2026

Loukoumades (Greek Honey Puffs)

🛒 Ingredients
For the Dough
2 cups (250g) all-purpose flour

1 tsp active dry yeast (or instant yeast)

1 tsp granulated sugar (to activate the yeast)

½ tsp salt

1 cup (240ml) warm water (about 110°F / 43°C – not too hot)

1 tbsp olive oil (or vegetable oil)

1 tsp vanilla extract (optional – for extra flavor)

For the Honey Syrup
½ cup (120ml) honey (Greek thyme honey is best!)

¼ cup (60ml) water

1 tbsp fresh lemon juice

1 cinnamon stick (optional – for flavor)

For Frying
Vegetable or canola oil (for deep frying – enough to fill your pot about 2 inches / 5 cm deep)

For Topping
Ground cinnamon (for generous sprinkling)

Chopped walnuts or pistachios (for crunch)

Sesame seeds (optional – for extra texture)

For Serving (Optional)
Greek yogurt (for dipping – the tangy contrast is heavenly)

👨‍🍳 Method
1. Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy and bubbly. (If it doesn't foam, your yeast may be dead – start over with fresh yeast!)

2. Make the Dough
In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and vanilla (if using).

Mix with a wooden spoon until a sticky, shaggy dough forms. The dough should be very soft and slightly sticky – this is what makes the loukoumades light and airy.

Pro tip: Don't be tempted to add too much flour – a sticky dough is essential for fluffy loukoumades.

3. Let the Dough Rise
Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.5 hours, until it has doubled in size.

Pro tip: For a faster rise, place the bowl in a turned-off oven with a pot of boiling water on the rack below – the steam creates the perfect warm environment.

4. Make the Honey Syrup
While the dough is rising, combine the honey, water, lemon juice, and cinnamon stick (if using) in a small saucepan. Bring to a gentle simmer and cook for 5–7 minutes, until slightly thickened. Remove from heat, discard the cinnamon stick, and let the syrup cool completely.

Pro tip: The syrup should be cool when drizzled over the hot loukoumades – this keeps them crispy.

5. Heat the Oil
Pour the oil into a large, heavy-bottomed pot – it should be about 2 inches (5 cm) deep. Heat the oil to 350°F (175°C) – use a thermometer for accuracy, or test with a small piece of dough (it should sizzle and rise to the surface in about 60 seconds).

6. Fry the Loukoumades
Method 1: Traditional Drop Method (Easiest)
Wet your hands with a little cold water (this prevents sticking). Pinch off small pieces of dough (about 1 tablespoon each) and drop them gently into the hot oil. Fry in batches – don't overcrowd the pan!

Method 2: Piping Bag Method (For Perfectly Round Balls)
Transfer the risen dough to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off). Pipe small rounds of dough directly into the hot oil, cutting them off with scissors or a knife.

Fry for 2–3 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

Pro tip: The loukoumades will puff up and double in size – they should be light and airy, not dense.

7. Soak and Serve
While the loukoumades are still warm, drizzle generously with the cooled honey syrup. Sprinkle with cinnamon, chopped nuts, and sesame seeds (if using). Serve immediately – they are best enjoyed warm and fresh.

10/19/2026

Kolokithopita

🛒 Ingredients
For the Filling
2 lbs (900g) zucchini (about 4 medium), grated

1 tbsp salt (for drawing out moisture)

¼ cup (60ml) olive oil

1 large onion, finely chopped

2 cloves garlic, minced

¼ cup (15g) fresh dill, finely chopped

½ cup (30g) fresh parsley, chopped

2 tbsp fresh mint, chopped (optional, but traditional)

1 cup (200g) crumbled feta cheese

4 large eggs, lightly beaten

Freshly ground black pepper, to taste

For the Phyllo Assembly
1 package (about 12–14 sheets) phyllo dough, thawed

½ cup (120ml) olive oil, for brushing

1 tbsp sesame seeds (optional)

👨‍🍳 Method
1. Prepare the Zucchini (Essential Step)
Grate the zucchini using the large holes of a box grater. Place it in a colander, sprinkle with the 1 tbsp salt, and toss to combine. Let it drain for 30 minutes to 1 hour to release excess moisture .

Working in handfuls, squeeze the zucchini as hard as you can using a clean kitchen towel or cheesecloth. The drier the zucchini, the crispier the pie will be this step is non-negotiable .

2. Make the Filling
Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Remove from heat and let cool slightly .

In a large bowl, combine the squeezed zucchini, the cooled onion mixture, dill, parsley, mint (if using), feta, and eggs. Season with pepper (taste before adding salt feta is already salty). Mix well .

3. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish or a 10-inch (26cm) round pan with olive oil.

Unroll the phyllo and cover it with a slightly damp kitchen towel to prevent drying out.

4. Assemble the Pie
Brush one sheet of phyllo with olive oil and place it in the dish, allowing the edges to hang over the sides. Repeat with 6–7 more sheets, layering them at different angles and brushing each with oil .

Spread the zucchini filling evenly over the phyllo base.

Top with 5–6 more sheets of phyllo, brushing each with oil. Fold the overhanging edges inward to seal the pie. Brush the top generously with oil and sprinkle with sesame seeds if desired. Score the top into serving portions with a sharp knife .

5. Bake
Bake for 50–60 minutes, until the phyllo is golden brown and crispy. If the top browns too quickly, cover loosely with foil for the last 15 minutes .

6. Rest and Serve
Let the pie rest for 20 minutes before slicing this allows the filling to set and makes clean slices easier . Serve warm or at room temperature with Greek yogurt or tzatziki for dipping.

🍽️ What to Serve With
Tzatziki or Greek yogurt – for dipping

A simple Greek salad – for freshness

Lemon wedges – for squeezing over

Olives and crusty bread – for a complete meze spread

🔥 Chef's Notes (The Greek Secrets)
Squeeze the zucchini DRY: This is the #1 secret to a crispy, not-soggy, pie. Water is the enemy of phyllo .

Fresh herbs are essential: Dill is the classic herb for kolokithopita don't skip it. Mint adds a distinctly Greek freshness .

Phyllo patience: Keep the phyllo covered with a damp towel while you work it dries out quickly and becomes brittle .

Make it ahead: The filling can be prepared a day in advance. Assemble and bake when ready. Leftovers keep in the refrigerator for up to 3 days reheat in the oven to restore crispiness.

Freezer-friendly: Assemble the pie and freeze unbaked for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.

10/18/2026

Papoutsakia (Greek "Little Shoes" – Stuffed Eggplants)

🛒 Ingredients
For the Eggplants
4 medium Italian or globe eggplants (about 2–2.5 lbs / 900g–1.1kg total)

Salt (for drawing out moisture)

¼ cup (60ml) olive oil (for brushing)

For the Meat Filling
2 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) ground beef (or lamb – or a mix)

1 can (14 oz / 400g) crushed tomatoes

¼ cup (60ml) beef or vegetable broth

2 tbsp red w**e vinegar (replaces red w**e – adds tang and depth)

1 tsp sugar (to balance acidity)

1 tsp dried oregano

½ tsp ground cinnamon (essential for Greek warmth!)

¼ tsp ground allspice or cloves

1 bay leaf

½ cup (60g) grated kefalotyri, parmesan, or pecorino cheese (optional – for the filling)

Salt and freshly ground black pepper to taste

For the Béchamel Topping
¼ cup (60g) unsalted butter

¼ cup (30g) all-purpose flour

2 cups (480ml) whole milk (warm)

¼ tsp salt

Pinch of ground nutmeg (freshly grated is best!)

1 large egg, lightly beaten (for richness)

½ cup (60g) grated kefalotyri, parmesan, or pecorino cheese (for the sauce)

For Garnish (Optional)
Extra grated cheese for sprinkling

Fresh parsley, chopped

👨‍🍳 Method
1. Prepare the Eggplants
Wash and dry the eggplants. Cut them in half lengthwise, keeping the stems on if you like (they look pretty!). Using a small knife or a melon baller, carefully scoop out the flesh, leaving a ½-inch (1.5cm) thick shell – like a little boat or "shoe".

Pro tip: Reserve the scooped-out eggplant flesh – you can chop it and add it to the meat sauce for extra texture and to reduce waste!

Sprinkle the inside of each eggplant shell generously with salt and place them cut-side down on a paper towel-lined tray. Let them sit for 30–45 minutes to draw out excess moisture and bitterness. Rinse well, pat dry, and brush all over with olive oil.

2. Roast the Eggplant Shells
Preheat your oven to 400°F (200°C). Place the eggplant shells on a baking sheet, cut-side up. Roast for 15–20 minutes, until they are slightly tender but still hold their shape. Set aside to cool slightly. Reduce the oven temperature to 350°F (175°C) for later.

3. Make the Meat Filling
While the eggplants roast, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook for 1 more minute.

Increase the heat to medium-high. Add the ground meat and break it up with a wooden spoon. Cook until browned all over – season with a pinch of salt and pepper.

If using the reserved eggplant flesh, chop it finely and stir it in now. Cook for 3–4 minutes until softened.

Stir in:

Crushed tomatoes

Broth

Red w**e vinegar

Sugar

Oregano

Cinnamon

Allspice (or cloves)

Bay leaf

Salt and pepper

Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the sauce is thick and rich. Remove the bay leaf and stir in the grated cheese (if using). Set aside to cool slightly.

4. Make the Béchamel Sauce
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and bubbling (a roux). Do not let it brown.

Slowly whisk in the warm milk in a steady stream, stirring constantly to prevent lumps. Continue to cook over medium heat, whisking frequently, until the sauce thickens – about 5–7 minutes.

Remove from heat and stir in the salt, nutmeg, and ½ cup of grated cheese. Let cool for 5 minutes, then whisk in the beaten egg. The béchamel should be thick, creamy, and silky.

5. Assemble the Papoutsakia
Arrange the roasted eggplant shells in a large baking dish, cut-side up. Fill each shell generously with the meat sauce, mounding it slightly. Top each with a generous dollop of béchamel, spreading it to cover the filling and the edges of the eggplant.

Sprinkle with extra grated cheese and a pinch of nutmeg or paprika for color.

6. Bake
Bake at 350°F (175°C) for 30–40 minutes, until the béchamel is golden and bubbly, and the eggplants are completely tender. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

7. Rest and Serve
Let the papoutsakia rest for 10 minutes before serving – this allows the filling to set. Garnish with fresh parsley and serve with crusty bread and a simple green salad.

10/18/2026

Here is a complete recipe for Greek Youvetsi (Giouvetsi), a classic one-pot dish of tender beef and orzo pasta baked in a rich, cinnamon-scented tomato sauce. This version is alcohol-free (using broth and a splash of vinegar instead of w**e) and serves 6–8.

🛒 Ingredients
For the Beef Stew

1.5 kg (3.3 lbs) beef chuck or shoulder, cut into 2-inch chunks

6 tbsp olive oil, divided

2 large onions, finely chopped

2 carrots, diced

1 leek, white part only, chopped

2 tbsp tomato paste

1 can (400g) crushed tomatoes or passata

2 tbsp red w**e vinegar (replaces red w**e)

1 cup (240ml) beef broth (plus extra for baking)

2 cinnamon sticks

2 bay leaves

½ tsp ground cumin

1 tbsp honey or sugar

Salt and freshly ground black pepper, to taste

For the Orzo & Assembly

500 g (1 lb) orzo pasta (kritharaki)

3–4 cups (720–960ml) hot beef broth or water (for baking)

Grated kefalotyri, parmesan, or crumbled feta, for serving

Fresh parsley, chopped, for garnish

👨‍🍳 Method
1. Brown the Beef
Pat the beef chunks completely dry. Heat 3 tbsp olive oil in a large, heavy Dutch oven over medium-high heat. Brown the beef in batches until deeply golden on all sides (about 4–5 minutes per batch). Transfer to a plate.

2. Sauté the Vegetables
Reduce heat to medium. Add the remaining 3 tbsp olive oil and sauté the onions, carrots, and leek until softened and lightly caramelized (about 5–7 minutes). Stir in the tomato paste and cook for 1 minute.

3. Build the Sauce
Return the beef to the pot. Add the red w**e vinegar and let it bubble for 30 seconds. Stir in the crushed tomatoes, 1 cup broth, cinnamon sticks, bay leaves, cumin, honey, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours, until the beef is fork-tender.

4. Prepare the Orzo
About 20 minutes before the stew is done, heat a splash of olive oil in a separate pan and sauté the orzo for 2–3 minutes until lightly toasted. This step prevents the pasta from becoming sticky and adds a nutty flavor.

5. Assemble and Bake
Preheat your oven to 180°C (350°F). Remove the cinnamon sticks and bay leaves from the stew. Stir the toasted orzo into the pot with the beef and sauce. If the mixture looks dry, add enough hot broth so the liquid covers the orzo by about 3 cm (1 inch). The ratio should be roughly 1 part orzo to 3 parts liquid.

6. Bake
Transfer everything to a large baking dish (or keep it in the Dutch oven if oven-safe). Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the orzo is tender and the top is slightly crispy.

7. Rest and Serve
Remove from the oven and let it rest for 10 minutes—the orzo will absorb the remaining juices and become perfectly creamy. Serve hot, topped generously with grated cheese and fresh parsley.

10/18/2026

Skordalia

This version is the potato-based one, which is the most common and versatile. It's alcohol-free, naturally vegan, and gluten-free.

🛒 Ingredients
1.5 lbs (700g) potatoes (Russet or Yukon Gold), peeled and cut into chunks

4–6 cloves garlic (adjust to taste)

½ cup (120ml) extra virgin olive oil

2–3 tbsp red w**e vinegar (or fresh lemon juice, or a mix)

1 tsp salt, or to taste

¼ cup (60ml) cold water (if needed, to adjust consistency)

👨‍🍳 Method
1. Cook the Potatoes
Place the potatoes in a pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until tender and easily pierced with a fork .

2. Drain and Dry
Drain well and let the potatoes steam dry in the colander for 5 minutes. This removes excess moisture for a thicker dip .

3. Make the Garlic Paste
While the potatoes cook, crush the garlic with a pinch of salt using a mortar and pestle (or the back of a knife) into a smooth paste. This mellows the sharpness .

4. Mash and Combine
Pass the hot potatoes through a ricer or mash well. Add the garlic paste, then gradually drizzle in the olive oil and vinegar while stirring vigorously (or using an electric mixer) until smooth and creamy .

5. Adjust and Serve
If too thick, add a splash of cold water. Taste and adjust salt and vinegar. Serve at room temperature or chilled.

10/18/2026

Feta Psiti

🛒 Ingredients
1 block (about 200g) Greek feta cheese, packed in brine (not pre-crumbled)

3–4 tbsp extra virgin olive oil, plus more for finishing

150g cherry tomatoes, halved or left whole

½ green bell pepper, sliced into strips (or a small red pepper)

1 tsp dried Greek oregano

1 small clove garlic, thinly sliced (optional)

Pinch of red pepper flakes (boukovo), to taste

Freshly ground black pepper

1–2 tsp Greek thyme honey, to finish (optional, but highly recommended)

Crusty bread, for serving

👨‍🍳 Method
Preheat the oven to 200°C (180°C fan) .

Prepare the dish: Place the drained block of feta in the center of a small baking dish. Pat it dry with kitchen paper so it can color nicely. Drizzle about half of the olive oil over the feta, turning it to coat all over .

Add the vegetables: Scatter the cherry tomatoes and pepper strips around the feta (not on top, so the cheese stays exposed). Tuck in the sliced garlic if using. Sprinkle everything with oregano, red pepper flakes, and black pepper. Drizzle with the remaining olive oil .

Bake: Bake for 25–30 minutes, until the tomatoes have burst and softened, and the feta is golden at the edges and soft in the center. For a deeper color, switch on the grill for the final 2–3 minutes, watching closely .

Finish and serve: Remove from the oven and let it sit for a minute. Drizzle the thyme honey over the warm feta and tomatoes, add a final thread of olive oil, and a little extra oregano if you like. Serve straight from the dish with plenty of crusty bread for scooping and mopping up the oil

10/18/2026

Making chicken gyros at home is easier than you might think. The real secret is a yogurt-based marinade, which tenderizes the chicken and keeps it incredibly juicy, while delivering all those classic Greek flavors of lemon, garlic, and oregano .

🛒 Ingredients

For the Chicken & Marinade:

1.5–2 lbs (700–900g) boneless, skinless chicken thighs (preferred for juiciness) or breasts

1 cup (240g) plain Greek yogurt

2–3 tbsp olive oil

Juice of 1 lemon

3–4 cloves garlic, minced

1 tbsp dried Greek oregano

1 tsp each: sweet paprika, ground cumin, and ground coriander

1 tsp salt and ½ tsp black pepper

Pinch of cayenne (optional, for heat)

For the Quick Tzatziki:

1 cup (240g) Greek yogurt

½ English cucumber, grated and squeezed very dry

1–2 cloves garlic, grated

1 tbsp lemon juice

1 tbsp olive oil

½ tsp salt

Fresh dill or mint, chopped (optional)

For Serving:

Warm pita breads

Sliced tomatoes, red onion, and cucumber

Crumbled feta cheese (optional)

👨‍🍳 Method
Marinate the Chicken: In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, oregano, paprika, cumin, coriander, salt, and pepper. Add the chicken and toss to coat completely. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor .

Make the Tzatziki: While the chicken marinates, combine the yogurt, squeezed cucumber, garlic, lemon juice, olive oil, and salt in a bowl. Stir well, then refrigerate until ready to serve .

Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Shake any excess marinade off the chicken and cook for 5–6 minutes per side, until it's nicely charred and the internal temperature reaches 165°F (74°C) . Let the chicken rest for 5 minutes, then slice it into thin strips .

Assemble the Gyros: Warm your pita breads in a dry skillet for about 30 seconds per side. Spread a generous layer of tzatziki on each pita, then pile on the sliced chicken, tomatoes, red onion, and a sprinkle of feta if you like. Roll them up and enjoy .

10/18/2026

Pasteli

This version , naturally gluten-free (if you ensure your add-ins are gluten-free), and makes about 20 pieces.

🛒 Ingredients
1 cup (200g) Greek thyme honey (or any good-quality honey)

1 cup (150g) white sesame seeds

Pinch of salt

Zest of 1 lemon (optional, but adds a lovely brightness)

Optional add-ins: Chopped pistachios, almonds, or walnuts

👨‍🍳 Method
1. Toast the Sesame Seeds
Place a dry frying pan over medium heat. Add the sesame seeds and toast them for 2–3 minutes, stirring constantly, until they are golden and fragrant. Be careful not to let them burn, as they can turn bitter quickly . Transfer the toasted seeds to a plate to stop the cooking process.

2. Heat the Honey
In the same pan, add the honey and bring it to a boil over medium heat. Let it simmer for about 5 minutes, stirring occasionally. If you have a candy thermometer, the honey should reach around 125–130°C (257–266°F) for a firmer texture . If you don't have a thermometer, you can test it by dropping a small amount into cold water it should form a soft ball .

3. Combine
Remove the pan from the heat. Immediately add the toasted sesame seeds, salt, and lemon zest (if using). Stir vigorously with a wooden spoon until everything is evenly combined and the mixture is thick .

4. Shape and Set
Line a small baking pan or flat surface with parchment paper. Pour the hot mixture onto the parchment and spread it into an even layer, about 1 cm (½ inch) thick. You can place another sheet of parchment on top and use a rolling pin or the back of a spoon to press it flat and compact .

5. Cool and Cut
Allow the pasteli to cool at room temperature for 20–30 minutes until it is firm but still slightly warm. While it's still malleable, cut it into bars, squares, or diamonds with a sharp knife . If you wait too long, it will become too hard to cut cleanly.

6. Store
Let the pieces cool completely. Store them in an airtight container at room temperature, layered between sheets of parchment paper to prevent sticking. Pasteli keeps well for several weeks .

10/18/2026

Octapodi sti Skara (Greek Grilled Octopus)

The secret to perfect grilled octopus is a two-step process: first, simmer it gently to tenderize, then finish it on a hot grill for that signature char.

🛒 Ingredients

For the Octopus
1 whole octopus (2–3 lbs / 1–1.5 kg), cleaned, beak and ink sac removed

2–3 cloves garlic, lightly crushed

2 bay leaves

3 tbsp red w**e vinegar

1 tbsp salt (for the cooking water)

For the Marinade and Serving
½ cup (120ml) extra virgin olive oil

2 tbsp red w**e vinegar (or fresh lemon juice)

1 tsp dried Greek oregano

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Fresh parsley, chopped (for garnish)

👨‍🍳 Method
1. Simmer the Octopus
Place the octopus in a large pot with the garlic, bay leaves, red w**e vinegar, and enough water to cover. Add 1 tbsp salt. Bring to a boil, then reduce the heat to a gentle simmer and cook for 45–60 minutes, until a knife slides easily into the thickest part of a te****le.

Pro tip: The octopus is ready when it has the texture of imitation crabmeat tender but not mushy. Check every 10 minutes after the 45-minute mark, as it can go from perfect to overcooked quickly.

2. Cool and Dry
Remove the octopus from the pot and let it cool in a colander. Once cool enough to handle, pat it completely dry with paper towels. This is essential for getting a good char on the grill.

Pro tip: You can let the octopus rest in its cooking liquid until cool for extra moisture, then drain and dry it thoroughly.

3. Marinate
Cut the octopus into large pieces (keep te****les intact or halve them). In a bowl, whisk together the olive oil, red w**e vinegar (or lemon juice), oregano, garlic, salt, and pepper. Toss the octopus in the marinade and let it sit for at least 30 minutes, or up to a few hours in the refrigerator.

4. Grill
Preheat your grill (charcoal is ideal for authentic smoky flavor) to medium-high heat. Brush the grates with oil. Grill the octopus for 3–4 minutes per side, until charred and crispy at the edges.

Pro tip: For extra flavor, brush the octopus with the marinade each time you turn it.

5. Serve
Transfer to a serving platter. Drizzle with extra olive oil, squeeze fresh lemon juice over the top, and sprinkle with oregano and fresh parsley. Serve immediately with lemon wedges.

Malika Taste

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