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In the empty saucepan, combine the sugar and 2 cups water and stir to dissolve over low heat. Add the orange peel, reserved orange juice, cinnamon, cardamom, and star anise. Bring to a simmer. Simmer uncovered until the liquid is very thick and syrupy, about 1½ hours. Don’t leave it alone for too long; you will need to adjust the heat downward gradually as the liquid reduces, to keep it at a gentle simmer and not a rolling boil.

Cool the mixture for 10 to 15 minutes. Transfer it to a sterilized jar and cool the jar down quickly in an ice water bath (this will improve the keeping time). Press a square of plastic wrap down directly onto the surface of the syrup. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. Replace the square of plastic that touches the preserves each time you use some and use a perfectly clean spoon each time to prevent cross-contamination from other surfaces in your kitchen.

RECIPES BY TYPE OF DISH

MEZE

Chickpea Spread 194 Eggplant Spread 188 Fava Spread 190 Figs Stuffed with Feta Wrapped with Pastourma 197 Four Cheese–Stuffed Zucchini Blossoms 32 Fried Calamari & Whitebait with Crispy Chickpeas & Lemon 200 Fried Pork & Beef Meatballs 184 Little Sausages 186 Mussels with Gigante Beans & Feta 221 Raw Meze Platter: Tuna, Taylor Bay Scallops, Sardines, Hamachi & Botan Shrimp 236 Roasted Pepper & Feta Spread 195 Sweet-&-Sour Eggplant & Onion Stew 22 Taramosalata 191 Tsatziki 189 Venison Sausage 130 Warm Feta with Tomato, Olive & Pepper Salad 196

SOUPS

Beef & Rice Meatballs in Egg-Lemon Soup 172 Lentil Soup 90 Skordalia Potato-Garlic Soup with Crispy Bakaliaros Confit & Beet Tartare 233 White Bean Soup 92 Whole Chicken Soup with Avgolemono & Orzo 88

SIDES & SALADS

Artichoke Fricassee 209 Artichokes & Potato 36 Bulgur Salad with Roasted Peppers, Capers, Raisins, Celery & Onion 34 Cucumber Salad, Celery, Leek & Tsakistes Olives with Lemon-Dill Vinaigrette 24 Dried Fruit Salad with Thyme-Honey Vinaigrette 107 French Fries 154 Greek Salad 213 Grilled Summer Squash, Feta & Mint Salad 29 Potatoes, Olives & Capers with Anchovy Vinaigrette 217 Sausage, Peppers, Onion & Tomato 102 Shaved Fennel, Cabbage, Olive, Onion & Graviera Salad with Red Wine–Black Pepper Vinaigrette 25 Spanakopita 214 Spinach Rice 167 Stewed English Peas & Mushrooms 27 Stewed String Beans, Zucchini & Potato 28 Stuffed Baby Eggplants 174 Sweet-&-Sour Eggplant & Onion Stew 22 Tomato & String Bean Salad 104 Twice-Cooked Gigante Beans 215 Wild Bitter Greens, Roasted Peppers, Grilled Onion, Oil-Marinated Dried Tomato & Kefalotiri 20

FISH & SHELLFISH

Anthos Shellfish Youvetsi 254 Cod Skordalia with Pickled Beets 98 Cretan Spiced Tuna with Bulgur Salad 54 Fried Calamari & Whitebait with Crispy Chickpeas & Lemon 200 Fried Red Mullet with Lentils, Lemon & Oil 50 Grilled Cuttlefish Stuffed with Spinach 49 Grilled Porgies 175 Grilled Sardines with Chopped Salad & Skordalia Soup 47 Grilled Swordfish with Tomato-Braised Cauliflower 52 Halibut, Fennel, Clams & Sausage with Fennel Broth 58 Mussels with Gigante Beans & Feta 221 Octopus with Chickpea Salad 218 Octopus, Salami & Apples with Anchovy Vinaigrette 44 Ouzo & Orange–Braised Snails 51 Poached Halibut with Cypriot Shellfish Salad, Cucumber-Yogurt Broth & Caviar 228 Psarokorizo: Sea Urchin Tsatziki with Crab & Lobster Risotto with Yogurt & Caviar 246 Roasted John Dory with Crab-Yogurt-Orzo Salad & Butternut Soup 56 Roasted Scallops with Cauliflower, Tart Dried Cherries & Capers in Brown Butter Sauce 55 Roasted Skate with Walnut Baklava, Yogurt & Candied Quince 46 Shellfish Youvetsi 79 Shrimp with Orzo & Tomato 176 Smoked Octopus with Fennel Purée, Lemon Confit & Pickled Vegetables 249 Striped Bass Plaki 219 Whole Grilled Loup de Mer 96

BEEF, PORK & POULTRY

Beef Stew with Leeks 70 Hanger Steak with Braised Dandelion, Lemon & Oil 100 Pan-Roasted Chicken with Lemon Potatoes 170 Pork Soffrito with Spicy Peppers & Cabbage 72 Sausage, Peppers, Onion & Tomato 102 Souvlaki: Chicken