3 Chefs Cook Their Favorite Dishes for the Sunday Table

Sunday meals in Mediterranean culture are more than just food—they’re about gathering, sharing, and indulging in dishes we love most. Whether you’re hosting or simply showing up with an appetite, there’s always a favorite meal in the spotlight, surrounded by family, friends, and stories.

We asked three chefs—MaggieTampakaki, Michalis Chantzos, and Eleni Todoulou—to cook their go-to dishes for the ultimate Sunday feast. These are the plates they crave again and again, the ones they ask their mothers to make when they visit home. Simple or elaborate, traditional or creatively reimagined, they all carry that unmistakable flavor of love.

Here are three Sunday recipes straight from the heart.

Stuffed Imam Eggplants

Credit: Giorgos Drakopoulos Food styling: Olivia Artemis Webb

By Maggie Tampakaki

Prep time: 60 min | Cook time: 60 min | Difficulty: ★★

Serves: 4–6

A modern twist on the classic Greek dish imam bayildi, this version layers sweet roasted cherry tomatoes, a smooth tomato-basil sauce, and a tangy whipped feta cream over pan-fried eggplants—finished with a drizzle of balsamic glaze.

Ingredients

• 5–6 large globe eggplants
• 2 red onions, sliced
• 1 liter tomato juice
• 500g cherry tomatoes
• 3 garlic cloves
• 500g feta cheese
• 100g Greek yogurt
• Chopped parsley
• Chopped basil + a few whole leaves for garnish
• Extra virgin olive oil
• 1 tbsp salt
• 1 tbsp sugar
• Balsamic glaze
• Sunflower oil (for frying)
• Freshly ground black pepper

Instructions

Prep the Eggplants: Wash the eggplants and trim the stems. Slice off thin strips from two sides to create flat surfaces. Deep-fry in sunflower oil at 160°C (320°F) for 4 minutes. Salt and drain on paper towels.

Make the Tomato Sauce: Sauté onions in plenty of olive oil until soft. Add tomato juice and salt. Simmer until thickened, then add chopped basil and blend until smooth. Keep warm.

Roast the Tomatoes: Arrange cherry tomatoes and whole garlic cloves on a baking tray. Sprinkle with salt and sugar, drizzle with olive oil, and roast at 200°C (390°F) for 1 hour until caramelized.

Whip the Feta: In a food processor, blend feta with yogurt until creamy. Stir in parsley and transfer to a piping bag.

Final Assembly: Brush fried eggplants with balsamic glaze and bake on parchment at 180°C (355°F) for 15 minutes.

Plate the eggplants, spoon over the warm tomato sauce, and pipe horizontal lines of feta cream. Top with 4–5 roasted cherry tomatoes, basil leaves, and freshly ground pepper.

Rabbit Stifado with Caramelized Stuffed Onions and Orange-Balsamic Foam

By Michalis Chantzos

Prep time: 60 min | Marinate: 6–12 hrs | Cook time: 90 min | Difficulty: ★★★

Serves: 4

This sophisticated take on the traditional stifado features tender rabbit in a spiced red wine and tomato sauce, served with sweet stuffed onions and a bright, aromatic foam.

For the marinade

• 800g rabbit (fillet or leg), portioned
• 200 ml red wine (Xinomavro or Syrah preferred)
• 1 bay leaf
• 1 sprig rosemary
• 1 garlic clove
• Zest of 1 orange
• Salt & pepper

For the sauce

• 30 ml extra virgin olive oil
• 150g finely chopped onion
• 2 garlic cloves
• 200 ml red wine
• 50 ml aged balsamic vinegar
• 200g sieved fresh or canned tomatoes
• 15g tomato paste
• 15g grape molasses (or brown sugar)
• 1 cinnamon stick
• 3 allspice berries
• 2 cloves
• 1 star anise
• Salt & pepper

For the stuffed onions

• 12 large pearl onions or small white onions (approx. 600g)
• 15g butter
• 15g sugar
• 30 ml balsamic vinegar
• 1 tbsp olive oil
• Onion pulp (finely chopped)
• 1 tbsp stifado sauce
• Pinch of cinnamon
• Black pepper
• For the balsamic-orange foam
• 100 ml aged balsamic vinegar
• 100 ml freshly squeezed orange juice
• 30 ml water
• 2 gelatin leaves (about 3g)
• ½ tsp sugar

Instructions

Marinate the Rabbit: Combine all marinade ingredients in a bowl. Refrigerate for 6–12 hours. Drain, pat dry the meat, and reserve the marinade.

Cook the Stifado: Sauté onion and garlic in olive oil. Stir in tomato paste and cook for 2 minutes. Deglaze with wine and balsamic. When alcohol evaporates, add sieved tomatoes, grape molasses, spices, salt, and pepper. Add the rabbit and simmer gently for 90 minutes until tender.

Prepare the Onions: Trim and hollow out the onions. Sauté the chopped pulp in butter with sugar, a spoonful of sauce, cinnamon, and pepper. Fill the onion shells with the mixture. Place in a baking dish, drizzle with balsamic and olive oil, and roast at 170°C (340°F) for 25 minutes.

Make the Foam: Soak gelatin in cold water. Warm the juice, vinegar, water, and sugar to 60–65°C (140–150°F). Stir in gelatin to dissolve. Let cool slightly, then blend vigorously to form a foam. Let it set briefly before spooning.

To Serve: Plate a piece of rabbit with sauce in a deep dish, add 2–3 stuffed onions, and top with a spoonful of foam. Garnish with microgreens, orange-infused olive oil, or orange zest.

Tsoumblekia from Arta (Baked Meatballs with Onions)

By Eleni Todoulou

Prep time: 40 min | Bake time: 90 min | Difficulty: ★

Serves: 4–6

This rustic, comforting dish from Arta in western Greece combines juicy herbed meatballs and sweet onions baked until golden. A vinegar-egg glaze ties everything together beautifully.

For the meatballs

• 1 kg mixed minced meat (300g beef chuck, 700g pork shoulder)
• 2 medium onions, finely chopped
• ½ bunch parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp dill, chopped
• 1 tsp dried oregano
• 4 slices stale bread (crust removed, soaked and squeezed)
• 1 espresso cup olive oil
• 1 espresso cup warm water
• Salt & pepper
• For the onion bed
• 1.5 kg onions, sliced
• ⅔ cup olive oil
• 2 bay leaves
• 2 garlic cloves, chopped
• 3 eggs
• 1 espresso cup white vinegar
• Salt & pepper

Instructions

Make the Meatballs: Mix all meatball ingredients in a large bowl. Knead thoroughly for 8–10 minutes. Chill for 30 minutes.

Layer the Dish: Spread sliced onions in a roasting pan. Season with salt, pepper, garlic, and bay leaves. Shape the meat mixture into meatballs and place over the onions. Add a bit more olive oil and a splash of water.

Bake: Roast at 180°C (355°F) for 1 to 1½ hours, until meatballs are browned and onions softened.

Glaze: Beat eggs with vinegar and a few spoonfuls of pan juices. Pour over the dish and return to the oven for a few more minutes until golden on top.