Greek Cuisine

[b-man]

Hard-Boiled Eggs Stuffed

The filling for this easy dish comes from a Greek island dip that calls for nothing but good tomato paste, olive oil, and onions. These little bites are ideal for mid-afternoon snacking, a light lunch, or even a late-night supper with friends.


Ingredients:

6 large eggs, hard boiled
1/2 cup good-quality, preferably organic, tomato paste
1/3 cup extra virgin olive oil
1 small red onion, finely chopped
Salt and pepper



1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash with a fork.

2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, and the onion.

3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.

4. Serve.

B-man

[b-man]

Tzatziki with no garlic - (Tzatziki horis skordo)

This is a recipe of a "different tzatziki", a yoghurt dip for those who do not like the strong taste and smell of garlic.

500 gr (16 oz) strained yoghurt
3 spoons olive oil
1 spoon parsley,
finely cut 2 spoons fresh mint,
finely cut 1 spoon dill,
finely cut 2 spoons lemon juice Salt


Place all ingredients in a bowl and mix well. Place the bowl in fridge and let it stand for an hour.

B-man

[b-man]

Yoghurt dip - (Tzatziki)

One of the most popular Greek appetizers.

INGREDIENTS:

500 gr. ( 16 oz) strained yoghurt
1 cucumber
4 garlic cloves (more makes it with stronger taste)
salt
oil
vinegar


Grate the garlic and mix it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all its water is removed. Put the yoghurt into a bowl and add the cucumber into it. Then mix the yoghurt with the mixture of grated garlic.

Whiz the content until all the ingredients are well mixed. Add some oil. Yoghurt dip can be served in a normal temparature but it is rather prefered cold.

B-man

[b-man]

Baked Lamb with oil and oregano - (Arni ladorigani sto fourno)

Serves 6 persons

INGREDIENTS:


1.5 kg ( 3-1/3 lbs) lamb (front part preferred)
1/4 of a tea cup of olive oil (don't ask-its what the recipe calls for)
Juice of two lemons
1 spoon oregano (if fresh then better!)
Salt
Pepper


Wash the lamb, and dredge with salt, pepper and oregano. Place it into a baking pan and pour the olive oil and the lemon juice. Add 1 cup of water and bake in 180 - 200 C ( 355 F - 400 F) until it is well baked. At regular intervals pour the lamb's sauce on top of the lamb.

B-man

[b-man]

Baked rabbit with mushrooms - (Kouneli sto fourno me manitaria)


Baked rabbit with mushrooms

Yield: 4 to 6 serings

Ingredients:

1 rabbit,- around 1.5 kg (3-1/3 lb), cut in serving size pieces
1 cup mushrooms, washed and cut in medium size pieces
1 cup olive oil
Salt
Pepper

Sauce

3 spoons olive oil
2 spoons flour
1-1/2 glasses fresh - lukewarm milk
1 cup parmezan cheese, finely grated
Salt
Pepper
Nutmeg

Marinate the rabbit pieces and the mushrooms in olive oil. Add salt and pepper and put in fridge for an hour. Place them in a baking pan and bake in 180 C (355 F) for 40 - 50 minutes.

Prepare the sauce as follows: Heat olive oil and add flour. Pour gradually the milk and stir constantly until the sauce starts to thicken. Do not let the sauce get to thick. When it starts to thicken remove from heat and add salt, pepper, parmezan cheese and nutmeg.

When the rabbit is ready, serve on plates together with mushrooms and pour over spoons of sauce.

B-man

[b-man]

Charcoal Lamb Chops - (Arnaki Sta Karvouna)



INGREDIENTS:

1 kilo ( 2.2 lbs) lamb chops, washed and drained
salt and pepper

Marinade:
ground cumin
2 cups olive oil
1 tbs. minced parsley
1 cup lemon juice
2 minced garlic cloves


Lay your chops out on a board. Sprinkle generously with the salt, pepper and cumin. Turn them over and sprinkle them again. Put them into a large bowl. Pour the oil and lemon juice over them and add the parsley and garlic. Toss it all together with your hands and arrange them so that they are sitting in the marinade. Cover tightly and marinade for a few hours or overnight.

Barbecue the chops over an open pit. You want the coals hot, but be careful that it's not too intense and you burn the chops. You want to cook them slowly and serve them medium done. Lamb has a lot of fat and the oil of the marinade will drip into the coals as well, so watch out for flare-ups.

Serve them sizzling hot with fresh lemons to squeeze over the meat.

B-man

[b-man]

Crock - pot meat from Sifnos island - (Kreas se sifniotiko tsoukali)



Crock - pot meat from Sifnos island

Yields : 4 - 6 persons

INGREDIENTS:

1 kg ( 2 lb.) of meat (veal, pork)
300 gr ( 2/3 lb) cheese (kefalotyri, gouda, etc)
1 wine glass olive oil
1 wine glass black wine
1 carrot, cut in thin slices
2-3 garlic cloves, diced
1 medium onion, chopped
1 large green pepper, cut in thin slices
oregano
Salt
Pepper

Optionally: Use a whole chicken, instead of meat. Add some fresh tomato if you desire. Serve with fried potatoes or rice (boiled into the remaining stock).


Wash the meat and slice it. Mix the meat, the cheese and the vegetables and place them into a heat - proof crock - pot. Add salt, pepper and oregano, the olive oil and the wine. Cover the crock - pot and bake for 1 hour in high temperature and for 1 hour in medium temperature.

B-man

[b-man]

Moussaka - (Mousakas)


“MOUSSAKA” is the shepherd’s pie of Greece. The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible and well worth the rather lengthy preparation. It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven.

Serves: 6 people

INGREDIENTS:

700 gr. (1 ½ lb.) shoulder of lamb(boneless weight)
700 gr. (1 ½ lb.) aubergines (eggplant)
175 gr. (6 oz.) onions
225 gr. (½ lb.) tomatoes
150 ml. olive oil
5 ml. (1 teaspoon) ground allspice
15 ml. (1 tablespoon) chopped parsley
425 ml. (14 oz) bιchamel sauce
Salt
Freshly ground black pepper

Coating:

1 large egg large pinch grated nutmeg
75 gr. (3 oz.) Cheddar cheese


Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (1/4 in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.

Peel and slice the onions; peel, de-seed and chop the tomatoes. When ready to cook, pat the aubergine slices dry with paper. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once.

Lift out and drain on absorbent paper. Add extra oil between batches as necessary. When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste.

Stir well, cover and cook very gently for 25 to 20 minutes. Heat oven to 180-C. (350 F.), gas mark 4. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce.

Reserve the egg white for use in another dish. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce. Bake in the oven for 45 minutes until the topping is golden and bubbling.

B-man

[b-man]

Pork with prunes and chesnuts - (Hirino me damaskina kai kastana)


Serves : 4 - 6 persons

INGREDIENTS:

1 kg (2.2 lbs) boneless pork, cut in pieces
20 prunes
20 chesnuts
1 glass of mavrodafni wine (a greek sweet red wine from Patras), any sweet wine will be appropriate
1 glass red wine
1 cup of strong european tea
Oil
1 glass of water
Salt
Pepper


Mix in a bowl the sweet wine, the prunes, the chesnuts and the tea. Leave it overnight on the fridge.

Heat oil in a large saucepan and saute pork pieces until brown. Add the glass of red wine and one glass of water and let it simmer for more than 2 hours until meat is tender.

Then add the rest of the mixture(s) and bring again to a boil. Let the pork absorb most of the juice and be sure that is tender enough before you remove from heat.

Serve with rice.

B-man

[b-man]

Souvlaki - (souvlaki)



Serves: 4 persons

INGREDIENTS:

1.5 kg (3-1/3 lbs) tender pork or beef
3 tablespoons olive oil
juice of 2 lemons
3 tablespoons oregano
1 tablespoon thyme
salt and pepper


Rinse the meat and bone and clear it of any hard gristle or muscle or fat.

Cube it in large portions (approximately 1in x 1/2in x 1/2in), season it and thread it on skewers. Pour the olive oil over the meat.

You can cook them under a hot grill for about 3 minutes on each side, basting them often and turning them once. The best results are achieved by barbecuing on charcoal. They take a little longer to cook, about 15 minutes, depending on the stength of the fire.

Before serving, pour over the cooked meat the lemon juice.

Serve with a greek salad

B-man

[b-man]

Souvlaki with ostrich meat and herbs - (Souvlaki me kreas strouthokamilou)


Serves: 3 - 4 persons


800 grams (1-3/4 lbs) boneless ostrich meat, cut in cubes
125 grams (4.4 oz) strained yoghurt
2 spoons oil 2 tea spoons fresh mint
2 spoons honey
1 garlic clove,
mashed cinnamon
8 bay leaves
Pepper


Mix in a bowl the yoghurt, oil, mint and garlic. Season with salt and pepper and after mixing well add the ostrich meat. Cover the bowl and place it in the fridge for an hour.

After an hour remove the marinated meat from the fridge and thread it on skewers together with the bay leaves. Bake in preheated oven for 10 minutes in 180 C (355 F).

Baste them regularly with the mix that you used for marinating the meat. Serve hot with rice. You can use the yoghurt mix as a sauce for the rice.


B-man

[b-man]

Tas kebab rice - (Pilafi Tas Kebab)


Serves: 4 persons

INGREDIENTS:

2 pounds leg of lamb or veal
1 1/4 cups butter
3 medium onions, chopped
1/2 cup white wine
1 1/2 pounds tomatoes, peeled/strained or 1 tablespoon tomato paste diluted with: 1 cup water salt & pepper to taste
1 cup water
3 cups raw rice


Cut meat into 2-inch cubes. Wash and wipe dry. Brown meat in two-thirds of the butter. Add onions and brown these too. Add wine, tomatoes, salt, and pepper.

Cook for about 5 minutes. Add water. Cook until meat is tender and about 1 c. sauce remains.

Cook rice as directed on package. Melt remaining butter and add it to rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice and pack lightly. Turn out onto a platter so meat is on top; the sauce will run down the sides of the rice.

B-man

[b-man]

Traditional Filo dough for pies - (Zimi gia filo)



Yields:4 - 5 sheets of filo pastry

INGREDIENTS:

1 teacup water
Vinegar
salt
2 teacups soft flour
1 teacup self raising flour
1 teacup olive oil

In a bowl add the water, drops of vinegar and the olive oil. Add 1 teaspoon salt and the flour. Work the mixture well as much as it needs to become tight. If it requires more water and flour add in order for the dough to become as thick as it needs. Cover the dough with a plate and leave it for half an hour before it is used.

B-man

[b-man]

Baklava Rolls - (Baklavadakia)




INGREDIENTS:


Filling:

1/2 lb Walnuts, finely chopped
2 1/2 tb Sugar
1/2 ts cinnamon
1/8 ts Ground Cloves
1 lb Phyllo Dough
3/4 lb Unsalted Butter, melted

Syrup:
1 1/2 c Water
1 cinnamon Stick
1 1/2 c Sugar
2 ts lemon Juice
1/2 c Honey

Heat oven to 350 degrees.

Mix first four ingredients together for filling.

Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel.

Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo.

Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.

B-man

[Aline]

Greek Salad

(12 servings)

salt to taste
1 garlic clove
2 heads Boston lettuce, shredded
1 romaine lettuce, shredded
3 celery hearts, diced
6 radishes, sliced
1 bunch scallions, sliced
1 cucumber, thinly sliced
1 green pepper, cut into thin rings
12 oil-cured black olives
1/2 lb feta cheese, diced
1/2 cup olive oil
Juice of 2 lemons
salt and freshly ground pepper to taste
1/2 tsp oregano
1 tbsp minced parsley
8 anchovy fillets
3 tomatoes, cut into wedges
Parsley sprigs for garnish


Rub large wooden salad bowl with salt and garlic. Discard the garlic.

In the salad bowl, combine lettuces, celery, radishes, scallions, cucumber, green pepper, olives and cheese.

Beat olive oil with lemon juice and pour over the salad. Toss and season with salt and pepper. Sprinkle salad with oregano and parsley.

Arrange anchovy fillets radiating from the center with the tomato wedges. Garnish with parsley sprigs.

[Aline]

Avgolemono Soup (Greek Egg and Lemon Soup)

(6 to 8 servings)

2 quarts strong, strained chicken stock
1/2 cup rice
4 eggs
Juice of 2 lemons


Bring stock to a boil and add rice. Cook until rice is tender, about 20 minutes.

Remove stock from heat. Just before serving, beat eggs with a rotary beater until light and frothy. Slowly beat in lemon juice and dilute mixture with 2 cups of the hot soup, beating constantly until well mixed.

Add diluted egg-lemon mixture to rest of soup, beating constantly. Bring almost to the boiling point, but do not boil or soup will curdle. Serve immediately.

[b-man]

GREEK COUSCOUS

If you are a couscous lover, this is a very delicious dish.

Ingredients:

1 1/2 cups chicken broth or water
1 cup uncooked couscous
1/2-1 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumbers
1/3-1/2 cup crumbled feta cheese
1/4 cup small ripe olives, halved
3 tablespoons diced red onions
1 (15 1/2 ounce) can chickpeas, well drained (garbonzo beans)
1/4 cup water
3 tablespoons lemon juice
2-3 tablespoons olive oil
salt and pepper

Yield: 4 servings

Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.

Fluff with a fork.

Combine the couscous, tomatoes with the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.

Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.

Pour over the couscous mixture, tossing gently to coat.


B-man

[Ohiojude]

Yoghurt Pie

1 cup butter
4 cups sugar
1 grated orange rind
1 flat teaspoon vanilla powder
4 eggs
4 cups self raising flour
1 tbspn baking powder
250 gr strained yoghurt
2 tbspns brandy
1 tbspn orange liqueur

Sift the flour and baking powder together. Beat the butter and half the sugar well and add the vanilla powder, orange rind and the eggs one by one as you beat the mixture. Add some flour and then some yoghurt continuing like this until both have finished, while still beating. Finally add the brandy and beat everything until the mixture is smooth.

Butter and flour a cake tin and pour in the pie mix and bake it in a medium preheated oven at 180 C for approximately 50 minutes. Allow the pie to cool completely. Boil the remaining sugar in 1 cup of water and the tablespoon of orange liqueur over a low fire for 5 minutes.

Pour the hot syrup over the cold pie and it's ready for serving.

[Ohiojude]

Saganaki - Flaming Greek Cheese Recipe

1 lb Mozzarella cheese
2 tb Butter, melted
2 tb Brandy
1/2 Lemon


Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese.

Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

[Aline]

Eggplant and Yogurt Dip

Eggplant purée plus yogurt is a classic food combination in Greece. The blend makes a marvelous appetizer when served with pita bread or melba toast.

(1-1/4 cups)

4 (1/2-inch-thick) slices of eggplant, with skin left on
3 tbsp olive oil
1 cup yogurt, well drained
1 garlic clove, finelyy chopped
2 tsp lemon juice
1 tsp finely chopped mint


Preheat oven to 425 F.

Arrange eggplant slices on a baking sheet and brush tops on 1 side with 2 tbsp of the oil. Place in oven and bake 15 minutes. Using wide spatula or ancake turner, turn slices and return the baking sheet to oven. Bake 5 minutes longer. Remove and let cool.

Pull away and discard the outer skin from eggplant slices. Slices will be quite soft and there should be about 1 cup of pulp. Put eggplant into food processor or blender. Add yogurt and remaining 1 tbsp oil, garlic, lemon juice and mint. Blend thoroughly.

Serve with pita bread or on melba toast.

[Aline]

Greek Mushrooms


The isles of Greeze where burning Sappho loved and sung have contributed a splendid hors d'oeuvre.

(about 6 servings)

1-1/2 lbs whole small mushrooms
2 cups water
1 cup olive oil
1 celery stalk
1 frond fennel
1 garlic clove, peeled
juice of 1 lemon
1 tbsp white vinegar
3/4 tsp ground coriander
3/4 tsp salt
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp thyme
1/2 bay leaf
8 peppercorns


Combine all ingredients and bring to boil. Simmer, stirring occasionally, 5 minutes.

Pour into a bowl and marinate overnight in refrigerator.

Serve mushrooms on toothpicks or, as a first course, on a bed of lettuce leaves.

[Aline]

Greek Artichokes

(3 servings)

3 medium artichokes
1 fennel branch, minced (optional)
1 celery stalk, minced
3 cups water
1/2 cup olive oil
juice of 1/2 lemon, or 2 tbsp vinegar
1/2 tsp salt
few coriander seeds
4 peppercorns


Cut artichokes into quarters. Remove prickly choke and trim pointed ends of leaves until leaves are about 1 inch long.

Mix remaining ingredients in pan and bring to boil. Add artichokes and cook, covered, until tender, 15 to 20 minutes.

Cool artichokes in the cooking liquid and serve in it.

[skoufaki]

Greek Tomato Salad

This is the Greek tomato salad that they serve in souvlaki restaurants.

2 sliced tomatoes
1 small sliced onion
1-2 slices feta cheese
4-5 Kalamata olives
Extra virgin olive oil
Greek oregano
salt & pepper to taste

1. Slice the tomatoes and onions, and toss them together.
2. Add salt & pepper to taste, and place them on an oval plate.
3. Top with feta, olives, and oregano.
4. Pour olive oil ontop and serve with toasted bread.

Toasted Bread

1. Slice crispy bread and toast on grill till lightly golden.
2. Brush with olive oil
3. Sprinkle with salt & oregano.
4. A bit garlic powder (optional)

The Greeks always have bread with their salad.

Hope you like it.

[Ohiojude]

Salted olives (Elies throumpes)

Serves / Yields:

INGREDIENTS
1 kg thick black olives (called throumpes)
3/4 kg thick salt


METHOD
Rinse the olives very well and let them drain in a strainer for 2-3 days. Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on). Cover them with a towel and let them covered for 1-2 months. If they have sweetened place them in clean cold water where they can be preserved for a long time (up to 2 years). Whenever you want to eat some of them, take them out from water and wash them well. Use them in greek salad, serve them as an appetizer with ouzo or just eat them plain.

[Ohiojude]

Moussaka

A delicious dish for eggplant lovers, you can substitute lamb or a mixture of pork and beef. A Greek recipe.
INGREDIENTS:

2 medium eggplants
2 teaspoons salt
1 pound lean ground beef
1 can (14.5 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
dash cinnamon
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 1/2 cups shredded cheddar cheese
2 eggs, slightly beaten
PREPARATION:

Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.

[Ohiojude]

Greek Quince Paste
Pastoky'thono
makes about 2 1/2 dozen

3 quinces, about 14 oz each
1 lb pears
4 cups sugar, plus extra for storing
4 Tb lemon juice
1/3 cup shelled almonds, blanched & lightly toasted
about 2 Tb Cognac or Poire William eau-de-vie

1 Tb lime flowers (ti'lio)
1 Tb lemon balm or lemon verbena (lui'sa), about 16 leaves
6-8 lemon geranium leaves (arbaro'riza)

A day ahead, make a strong infusion of lime flowers, lemon balm,
and scented geranium leaves by putting them in a glass jar with 1
1/2 cups of water and standing it in the sun all day. Alternatively,
simmer them together for 15 mins.

Peel, core, and chop the quinces into chunks. Puree in a food
processor. Peel, core, and chop the pears and puree them too. In
a large heavy-bottomed pot, mix the sugar with the infusion and
the lemon juice.

Bring slowly to a boil to dissolve the sugar, then boil for 10
mins. Stir in the fruit pulp and bring back to a boil. Turn down
the heat as low as possible - ideally, slip a heat diffuser under
the pan. Stir, cover, and simmer for 2-3 hrs, until the fruit
turns amber-to-dark pink. Stir occasionally, to be sure the bottom
is not sticking. The syrup should reduce to the consistency of a
thick porridge. If this is not happening, remove the lid and continue
cooking until a spoon run through the fruit leaves a trench. Be
careful not to burn the bottom. (**If you stop cooking the syrup
at a thinner stage you will have marmalade**)

Pour the fruit pulp into a 12 inch square baking pan, to a depth
of 3/4-> 1 inch. Press the toasted almonds in at regular intervals.
Cover tightly with clean cheesecloth and leave in the sun for 1
week. Or lacking Greek sun, put in an oven at its lowest heat to
dry. Brush the dried paste with Cognac, sprinkle with sugar, and
cut into pieces. To store, put in an airtight box with bay leaves
and waxed paper between the layers and eat within 6 months.

[skoufaki]

Greek Cream Cheese (Anthotiro)

This is extremely delicious served now in the summer with crispy bread and fresh tomatoes from your garden.

You will need:

3-liters (1 gallon) whole milk (goats milk optional)
1-Liter (1 Pint) 35% cooking or whipping cream
1-handful salt
1-cup vinegar

Pour all the ingredients into a large stock pot and set to medium heat, allow simmering for approximately 1 hour (it might take a little longer). Stir occasionally, and when you see that it’s just starting to boil. Drop in the vinegar and keep stirring till the curds separate from the rest of the mixture. With a sieve, transfer cheese curds to cheesecloth that is draped over a larger sieve in a large bowl. Let it drain till it’s completely cooled, place on a plate and sprinkle generously with salt (this prevents it from hardening and turning yellow). Refrigerate several hours so that it gets well chilled before serving.


Bon Apetite.

[b-man]

Saganaki (Fried Cheese) Greek Style


This is wonderful to serve as an appetizer, serve lots of lemon
wedges and I like crisp Pita Bread Pieces. If you cannot get the
Greek cheese you may in a pinch use Italian Provolone. The recipe is simple and very good.


Ingredients:

1 lb krinos kefalograviera cheese or kasseri cheese or graviera cheese
flour (for dredging)
1/2 cup olive oil (or less)
2 lemons, cut into wedges

1. Cut the cheese into strips 2 " wide and 1/2" thick.

2. Place strips one by one under the cold water tap and coat lightly
with flour, set aside until you have dredged all the strips.

3. Heat oil in a heavy skillet and pan fry the cheese, turn once
until golden brown on both sides.

4. Remove dab with paper towels and serve immediately with lemon wedges.

B-man

[b-man]

Kalamata Olive Spread


Ingredients:

1 (6 ounce) jar kalamata olives, pitted and drained
8 ounces sour cream
1 tablespoon dried dill
2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled

1. Combine olives, sour cream, and dill in a food processor and pulse
until well blended.

2. Add cheeses and pulse until the misture is creamy.

3. Serve with pita bread, crostini, crackers, etc.


B-man

[b-man]

Salata Marouli (Romaine Lettuce Salad


Ingredients:

1 head romaine lettuce
3-4 scallions, chopped
2-3 tablespoons fresh chopped dill
olive oil
vinegar
salt

1. Wash the lettuce leaves very well under cold running water.

2. Chop the lettuce finely, and put it in a bowl.

3. To it, add the scallions and dill.

4. Add salt, olive oil, and vinegar to taste. Traditionally, this
salad has a tart flavor (a little extra vinegar).

B-man

[b-man]

Lemon Garlic Chicken and Potatoes

So simple and sooo good!

Ingredients:

1/4 cup olive oil
4 skinless chicken breasts, boneless cut into 1 inch chunks (about 1
1/4 lbs)
1 teaspoon salt
1/4 teaspoon pepper
2 lbs new potatoes, cut into wedges
1 1/2 cups baby carrots
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon flour

1. Pour about half of the olive oil into a large skillet or dutch
oven and place over high heat. Add the chicken breast chunks,
sprinkle with some of the salt and pepper and cook quickly until
slightly browned (it won't be fully cooked).

2. Remove chicken from pan, leaving as much oil as possible.

3. Pour the rest of the olive oil into the pan and return to high
heat. Add the potatoes, carrots, garlic and oregano and cook,
stirring, for 2 to 3 minutes.

4. Now add the chicken broth, lemon juice and sprinkle in the flour,
stirring until blended. Bring the mixture to a boil, then cover the
pan and lower the heat to medium.

5. Add the browned chicken chunks, adjust the seasoning with more
salt and pepper, if necessary and continue to cook, covered, for 7-10
minutes, stirring occasionally, until the potatoes are tender.

B-man

[b-man]

Tourlou Tava

You might think of this as a Greek-style ratatouille. This dish is
best made the day before serving so that flavors have a chance to
"marry." This recipe makes a large amount, so is particularly good
for entertaining or potlucks; however, it may be halved successfully.
Leftovers keep in the refrigerator for up to a week or may be frozen.

Ingredients:

2 lbs fresh string beans
2 large onions
1/4 cup chopped fresh dill
1/2 cup olive oil
4 garlic cloves
1 cup chopped fresh parsley
1 (2 lb) can Italian tomatoes, chopped
salt and pepper
4-6 medium zucchini
2 (10 ounce) packages frozen okra, thawed (optional)

1. Begin by washing and preparing the vegetables. Snap off ends of
green beans and snap stems into 2-inch pieces. Quarter the onions and
slice them. Slice the zucchini and set aside.

2. Preheat oven to 450 degrees. Combine the beans, onion, dill, olive
oil, garlic, parsley, tomatoes, and salt and pepper to taste in a
large casserole. Cover and bake for about 10 minutes or until liquid
starts to simmer.

3. Reduce heat to 350 degrees and bake 1 hour.

4. Add the zucchini and okra (if used) and bake an additional hour or
until vegetables are tender.

B-man

[b-man]

Pasta Flora (Greek Jam Tart)

Good and easy.

Ingredients:

3 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
1/3 cup sugar
2 egg yolks
2 tablespoons brandy or cognac
1 tablespoon grated lemons, zest of
1 teaspoon vanilla
1/2 teaspoon lemon extract or almond extract
1 1/2 cups sour cherry jam or apricot jam
1/4 cup blanched slivered almonds

1. Sift together the flour and the baking powder into a bowl.

2. Cream the butter with an electric mixer.

3. Add the sugar and beat until the mixture is pale and light-
coloured (about 5 minutes), scraping the sides of the bowl with a
rubber spatula from time to time.

4. Add the egg yolks one by one.

5. Then add the brandy and the flavorings.

6. Stop beating, and fold in the flour a little at a time, with a
wooden spoon, blending it evenly into the mixture. When the dough
becomes too stiff to stir, mix the flour in by hand until the dough
is smooth and elastic (you may need to add a little water or milk to
your dough to achieve this consistency - just a little at a time).
Avoid overworking the dough.

7. Cover dough in plastic wrap and allow to rest for 20 minutes
before proceeding with recipe.

8. On a floured surface roll out 2/3s of the dough into a round and
line a buttered 10" pie dish or tart pan.

9. Spread the jam over the dough.

10. Roll out the reserved dough to a thickness of 1/8" and cut it
into strips 1/2" wide. Lay them across the filling in a lattice pattern.

11. Decorate with the almonds and bake the tart in a 350F degree oven
for 30-35 minutes until light-golden.

12. Store the tart uncovered, in a dry, cool place to prevent it from
getting soggy. It can be kept one week at room temperature.

B-man

[b-man]

Ground Lamb Loaf & Tzatziki Sauce


Ingredients:

LAMB:

1/2 cup medium onions, finely chopped
2 lbs ground lamb
1 tablespoon fresh garlic, finely minced
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

TZATZIKI SAUCE:

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, finely chopped
1/8 teaspoon kosher salt
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5-6 mint leaves, finely minced

SERVE WITH:

1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup feta cheese

Yield; 8 servings


LAMB:

Process the onion in food processor for 10 to 15 seconds.
Put into dish towel and squeeze almost all juice and discard juice.
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
Process about 1 minute until it becomes a fine paste.
Scrape sides occasionally.

TO COOK IN ROTISSERIE:

Form the meat mixture into a loaf.
Roll tightly in plastic wrap removing all air pockets.
Twist ends so wrap is tight.
Refrigerate at least 2 hours or overnight.
Place meat on rotisserie skewer.
Place aluminum foil, shaped like a bowl, underneath to catch drippings.
Cook on high for 15 minutes.
Reduce to medium and cook 30-45 minutes, until inside temp is 175.

TO COOK IN OVEN AS LOAF:

Preheat oven to 325.
Place mixture in loaf pan.
Place loaf pan in water bath and bake for 60-75 minutes.
Temp should reach 165-170.
Remove from oven and drain off fat.
Place loaf pan on cooling rack.
Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.

TZATZIKI SAUCE:

Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid.

Discard liquid.

Combine drained yogurt with all other sauce ingredients.
Store in refrigerator in air tight container up to a week.

TO SERVE:

Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.


B-man

[b-man]

Lemon Brulee

Ingredients:

1 lemon
1 lb natural Greek yoghurt
2 tablespoons soft dark brown sugar

Yield: 4 servings

Mix together the finely grated rind of the lemon and the yoghurt.

Divide between four 1/4 pint ramekins and sprinkle sugar on top.

Place under a hot grill for 1-2 minutes or until melted and bubbling.

Chill until ready to serve.


B-man

[b-man]

Greek Sour Cream Cake


Ingredients:

1/2 lb butter
2 cups sugar
5 eggs
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sour cream
1 teaspoon vanilla

Syrup:

2 cups sugar
1 3/4 cups water
1 lemon wedges

Yield: 12 servings

Prepare syrup: boil syrup ingredients 10 minutes and let cool.

Cake: melt butter and cool.
Then cream with sugar and eggs.
Add mixed flour( baking powder,soda) alternately with milk and sour cream to the batter.
Stir in vanilla.

Pour into a greased 9 x 13 pan.

Bake in a 350F oven about 35 minutes or until tested done. POUR COOLED SYRUP OVER HOT CAKE.

Let cake cool completely before cutting.

B-man

[b-man]

Greek-Style Scampi


Serve with Orzo.

1 teaspoon olive oil
5 cloves garlic, minced
2 (28 ounce) cans whole tomatoes, drained and coarsley chopped
1/2 cup fresh parsley, divided
1 1/4 lbs large shrimp, peeled and deveined
1 cup crumbled feta cheese (4 oz)
2 tablespoons lemon juice
1/4 teaspoon fresh ground pepper

Yield: 6 servings


Preheat oven to 400 degrees.

Heat oil in a large dutch oven over medium heat.

Add garlic; saute' 30 seconds.

Add tomatoes and 1/4 cup parsley.

Reduce heat; simmer 10 minutes.

Add shrimp; cook 5 minutes.

Pour into a 13X9 baking dish; sprinkle with cheese.

Bake at 400 degrees for 10 minutes.

Sprinkle with 1/4 cup parsley, lemon juice and pepper.

B-man

[b-man]

Moussaka


Ingredients:

3 medium eggplants, peeled sliced 1/2 inch thick
8 tablespoons olive oil
3 onions, finely chopped
1 clove garlic, minced
2 lbs ground lamb, browned and drained
3 tablespoons tomato paste
1/2 cup red wine
1 cup breadcrumbs
1 cup parmesan cheese
1/2 cup parsley, chopped
salt and pepper
1/4 teaspoon cinnamon

Topping:

8 tablespoons butter
6 tablespoons flour
4 eggs, beaten frothy
1 quart milk
2 cups ricotta cheese
1/4 teaspoon nutmeg

Yield: 8 servings

Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).

Heat 4 tbs oil and cook onions and garlic until golden.

Add browned lamb and cook together to blend flavors.

Combine wine, tomato paste, cinamon, parsley, salt and pepper.

Stir into meat and simmer, stirring frequently until all the liquid is absorbed.

Preheat oven to 375* Prepare topping.

Melt butter, add flour mixing well.

Add hot milk, stirring constantly until thick and smooth.

Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.

Grease a casserole dish and sprinkle the bottom with bread crumbs.

Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.

Top with the cheese custard.

Bake 1 hour or until top is puffy and golden brown.

Cool 20-30 minutes before serving.

This can be frozen uncooked.

B-man

[b-man]

Amigdalota (Greek Almond Macaroons)


Ingredients:

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.

B-man

[b-man]

Apple Baklava


Sauteing the apples first to let the water evaporate ensures a crisp crust.

Ingredients:

6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon

Nut Mixture:

2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey


Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F.

Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap.
Brush a 13 x 9−inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.

Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch−wide strips, then cut diagonally at 2−inch intervals to make diamonds.

Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.

Serve warm or at room temperature with whipped or ice cream.


B-man