Yassou: The Simple, Seasonal Mediterranean Cooking of Greece, written by Shaily Lipa, features 80 regional Greek recipes for every occasion and season. A few highlights include Spicy Cheese Dip (Tirokafteri), Leek Pie (Prassopita), Meatball Soup (Youvarlakia Avgolemono), Chicken Stew over Pasta (Pastitsada), and Custard Pie (Bougatsa). I will also be sharing her recipe for Santorini Tomato Patties (Tomatokeftedes Santorinis) following the review.
Disclosure: I received this book from Artisan Books in exchange for my honest review. All opinions and statements are my own.
Shaily Lipa
Shaily Lipa is a culinary and lifestyle expert and TV personality. She was born and raised in Tel Aviv to a family of Greek and Turkish origin.
She has written eleven cookbooks and this is her debut cookbook in English.
Yassou
Shaily begins Yassou with an introduction from memories in her grandmother’s kitchen to an overview of regional Greek cuisine.
Chapters are divided according to the following: Mezes and Starters, Patties and Savory Pastries, Stuffed Vegetables, Soups and Sides, Mains, and Sweets. Each chapter starts with a list of the included recipes and page number for easy reference.
Tips can also be found among the recipes with highlights on cultural notes and ingredients such as choosing and cooking eggplant, handling phyllo, cleaning leeks, and an overview of Greek cheese.
The photography is provided by Amir Menahem. Most of the recipes are paired with a half to full-page, vibrant photo of the finished dish. There are also quite a few gorgeous photos of the landscape, people, and markets in Greece.
Measurements are listed in US Customary and Metric. Titles are written in English and Romanized Greek. Each recipe has a headnote with background information, yield, helpful tips, serving ideas, and variations.
Santorini Tomato Patties (Tomatokeftedes Santorinis)
To pair with this review, I made Shaily’s Santorini Tomato Patties (Tomatokeftedes Santorinis)! These Greek pan-fried patties are packed with fresh tomatoes and herbs for a refreshing summer snack.
The patties are also naturally vegan if you omit the optional tzatziki side (or make the dip with a non-dairy yogurt).
Start by kneading the chopped tomatoes with onion, scallion, parsley, basil, and seasonings until they start to develop a pulpy texture.
Mix in the dry ingredients, allow to rest briefly, then form the resulting batter into individual patties and pan-fry in olive oil until golden on each side.
Serve the Santorini Tomato Patties (Tomatokeftedes Santorinis) warm or at room temperature with optionally Tzatziki (recipe in book) for dipping.
We especially enjoyed the tomato patties warm, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 325˚F (160˚C) oven for 6 to 8 minutes.
A Few Santorini Tomato Patty Tips
This recipe is especially perfect for using slightly overripe, summer tomatoes that are too soft for other dishes such as salads. They will break up easier to blend with the other ingredients.
Scoop out and discard the seeds from the tomatoes before adding with the remaining ingredients. This will remove as much moisture as possible.
To test the seasonings, fry a small bit of the batter mixture in a pan and taste before forming the remaining patties.
Lightly moisten your hands with water when handling the patties to keep the batter from sticking.
Other Dishes
I also made Yogurt Cucumber Dip (Tzatziki), Cheese Pies (Tiropitakia), Baked Pasta with Meat and Béchamel Sauce (Pastitsio), and Marzipan/Almond Paste (Amigdalopasta).
I made the Yogurt Cucumber Dip (Tzatziki) to pair with the Santorini Tomato Patties. This refreshing dip comes together easily with a blend of creamy yogurt, grated cucumbers, garlic, and fresh herbs. It is also delicious with pita.
The Cheese Pies (Tiropitakia) are another fantastic option found in the Patties and Savory Pastries Chapter. Olive oil-brushed phyllo strips are folded into triangles over a creamy ricotta feta filling, then baked until golden. We enjoyed them warm with tomato sauce.
Baked Pasta with Meat and Béchamel Sauce (Pastitsio) is one of my favorite Greek dishes and Shaily’s recipe definitely did not disappoint. Bucatini or other tube-shaped tender pasta is layered in a baking dish with a cinnamon spiced meat sauce and a creamy béchamel topping. The layers are baked in an oven until golden and bubbling. It is an ultimate comfort food perfect for larger gatherings.
Marzipan was one of the first recipes Shaily learned how to make. In this vegan version, whole, peeled almonds are ground in a food processor with powdered sugar and rosewater until smooth. To finish, they are rolled and cut into individual diamond-shaped pieces. I couldn’t stop at just one (or three).
Yassou is a great pick for those interested in regional Greek cooking for every season. Recipes range from quick and easy dips to layered and rolled pies, stuffed vegetables, comforting meals, and sweet desserts. There is a nice assortment of meat, seafood, and vegetarian/vegan options.
Most of the ingredients can be found in larger American grocery stores. A few items that may require further searching include fresh carp roe, kefalotyri, fresh seafood, grape leaves, veal knuckle, and rosewater.
Santorini Tomato Patties (Tomatokeftedes Santorinis) Recipe
Excerpted from Yassou by Shaily Lipa (Artisan Books). Copyright © 2025.
Santorini Tomato Patties (Tomatokeftedes Santorinis)
Ingredients
- 5 medium heirloom tomatoes or 8 tomatoes on the vine, halved horizontally
- 1 small red onion finely chopped
- 1 scallion white and light green parts only, thinly sliced
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh basil
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1 1/4 cups (155 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup (180 milliliters) extra-virgin olive oil
To Serve:
- Tzatziki optional
Instructions
- Using a teaspoon, scoop out the tomato seeds. Discard the seeds.
- Chop the tomatoes into 1-inch (2.5 centimeter) chunks and transfer to a large bowl.
- Add the onion, scallion, parsley, basil, salt, and pepper, and knead with one hand for about 1 minute, until the mixture gains a pulpy texture.
- In a separate bowl, stir together the flour and baking powder.
- Add the flour mixture to the tomato mixture and mix. Let rest for 10 minutes.
- Do a taste test. In a small pan with a little oil, fry a tiny portion of the tomato mixture. Taste and adjust the seasoning, if needed.
- Moisten your hands with a little water to keep the mixture from sticking to them.
- Use your hands to scoop out about a heaping tablespoon of the tomato mixture, shape it into a 2-inch (5 centimeter) patty, and pack the mixture down so it won't fall apart. Place the patty on a plate or a tray. Repeat until you have used up all the tomato mixture.
- Cover the bottom of a medium nonstick pan with olive oil at least 1/4 inch (6 millimeters) deep, and bring to a frying temperature over medium heat. You can check the temperature of the oil by dipping the handle of a wooden spoon in it. When the oil is ready, it will gently sizzle and bubble up around the handle.
- Line a plate with a paper towel.
- Working in batches, fry 3 or 4 patties for 2 to 3 minutes on each side, until golden, using two forks to turn them.
- Take the patties out and let them drain on the paper towel-lined plate.
- Repeat with the rest of the tomato patties, a third at a time.
- Serve warm or at room temperature with tzatziki, if desired.
- Leftover tomatokeftedes Santorinis can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325˚F (160˚C) for 6 to 8 minutes.
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