Peináo: A Greek Feast for All, written by Helena and Vikki Moursellas, features a memorable collection of traditional and new twists on Greek cuisine for entertaining and every occasion. A few highlights include Lemon Thyme Psomí, Pork & Feta Keftedes, Iceberg & Graviera Salad with Tarragon Buttermilk Dressing, Melomakarona, and Freddo Cappuccino. I will also be sharing their recipe for Ouzo, Watermelon and Mint Granita following the review.Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.Helena and Vikki MoursellasHelena and Vikki Moursellas are freelance food photographers, chefs, recipe developers, content creators, and identical twins.Born in Adelaide, South Australia, they grew up in an Australian-Greek family and developed a love for Greek cuisine from their grandmother, Yiayia Koula.They have worked with numerous brands, were finalists on the Australian TV show My Kitchen Rules, and are also the authors of Taking You Home: Simple Greek Food for Friends & Family.PeináoHelena and Vikki begin Peináo (I’m Hungry in Greek) with an introduction and memories of their family. They even share a few notes on planning a dinner party and kitchen staples before jumping into the recipes.Chapters are divided based on the following: Mornings, Mezze, Big Plates, Salads, Sweets, Cheers, and Basics.The food photography is provided by Jorge Rivera with location photography by Helena Moursellas and Pawel Soltysinski. Every recipe is paired with a beautifully styled, full-page photo of the finished dish.Measurements are listed in Metric and US Customary. Titles are written in English and/or Greek (Romanized script). Each recipe has a headnote with background information, personal stories, yield, ingredient notes, and pairing ideas.Ouzo, Watermelon and Mint GranitaWith summer just around the corner (for the Northern Hemisphere), this recipe for Ouzo, Watermelon and Mint Granita is such a refreshing way to celebrate.There is a little prep to get the fluffy, semi-frozen texture in the granita, but no extra tools are required and the dessert can be stored in the freezer for a few days once assembled. This also makes it the perfect make-ahead option for an after-dinner digestif.Pureed watermelon is combined with ouzo (an anise-flavored liqueur), a lime sugar syrup, and finely chopped fresh mint leaves to create the base.To get the desired consistency, the mixture is transferred to a shallow pan (I went with an 8×8 inch, 20×20 centimeter square pan) and placed in the freezer. After one hour, the edges are scraped towards the center with a fork and the pan is placed back in the freezer for another 30 minutes.Repeat the process a few more times, scraping and placing back in the freezer every 30 minutes, until the liquid has turned completely into relatively equal ice crystals.Serve the Ouzo, Watermelon and Mint Granita straight from the freezer in individual glasses with additional mint leaves.Other DishesI also made the Whipped Feta, Chargrilled Piperiés & Almonds; Tomatokeftedes; Yiayia’s Cheesy Garlic & Butter Makaronia; and Mediterranean Sour.The Whipped Feta, Chargrilled Piperiés & Almonds recipe comes from the Mezze chapter. This delicious dip comes together in minutes with a whipped feta and yogurt base. To serve, it is topped with roasted piperiés, almonds, and a drizzle of olive oil.The Tomatokeftedes were such a fun treat and also perfect for summer. These tomato fritters are packed with cherry tomatoes, red onion, herbs, crumbled feta, and a bit of cinnamon, then fried until golden and crisp on each side.This Cheesy Garlic & Butter Makaronia was an often requested meal by Helena and Vikki’s Yiayia Koula. The ultimate comfort food, this easy dish pairs pasta with plenty of roasted garlic, butter, olive oil, and grated Kasseri cheese. Overall, it took only about 15 minutes.The Cheers chapter features a collection of alcoholic and nonalcoholic drink options. We tried the Mediterranean Sour first and it was such a beautiful drink! The base has pure tsipouro (a grape-distilled spirit), lemon juice, and honey with an egg white layer and dehydrated lemon slice as a garnish.Peináo is a fantastic pick for those interested in Greek cuisine. There is an incredible assortment of recipes for every occasion and season from date nights to larger gatherings. You will also find everything from salads and small plates to vegetarian options, meat, seafood, desserts, and drinks.Most of the ingredients can be found in larger American grocery stores. A few items that may require a Greek or Mediterranean market include tsipouro, filo, fine semolina, fresh kataifi, a variety of Greek cheese, sumac, zucchini flowers, pickled vine leaves, and fresh seafood.Ouzo, Watermelon and Mint Granita RecipeExcerpt from PeináoOuzo, Watermelon and Mint GranitaA recipe for Ouzo, Watermelon and Mint Granita from the cookbook, Peináo! This refreshing watermelon granita is flavored with ouzo and finely chopped fresh mint leaves. Keyword granita, Greece, Greek, mint, ouzo, summer, watermelon Prep Time 15 minutes minutes Cook Time 5 minutes minutes Resting Time: 3 hours hours Total Time 3 hours hours 20 minutes minutesIngredients230 grams (1 cup) caster (superfine) sugar50 milliliters (1 3/4 fluid ounces) freshly squeezed lime juice1 kilogram (2 pounds 3 ounces) watermelon peeled and roughly chopped80 milliliters (1/3 cup) ouzoLarge handful of mint leaves finely chopped, plus extra leaves to serveInstructionsPlace the sugar and lime juice in a saucepan over low heat, bring to a simmer, stirring, for 5-6 minutes, until the sugar is dissolved.Remove from the heat and allow to cool.Meanwhile, place the watermelon in a blender and blitz until smooth.Strain the juice through a fine-mesh sieve into a measuring jug (you will need 600 milliliters/20 1/2 fluid ounces of juice) and pour into the lime sugar syrup, along with the ouzo and chopped mint, stirring to combine.Pour the granita mixture into a 1 litre (34 fluid ounce) capacity shallow tray and freeze for 1 hour.Use a fork to scrape the mixture from the edges of the tray into the centre, then spread out again.Return to the freezer for 30 minutes and repeat the process until the granita is completely frozen into a sandy texture of ice crystals.To serve, scoop the granita into glasses and top with extra mint leaves.