Greek Cuisine

[b-man]

Artichoke−Parmesan Phyllo Bites


Ingredients:

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reserving marinade; set marinade aside.

Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).

Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise.

Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.

Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close.

Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture.

Bake at 350 degrees F for 14 minutes or until golden.

Serve immediately. Makes 30.


B-man

[b-man]

Athenian Salad (Salata Athenas)


Ingredients:

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate.

Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.

Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated.

Pour salad into large bowl; top with cheese and anchovies.

Yields 8 servings.

B-man

[b-man]

Athenian Stuffed Peppers


Ingredients:

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced

Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.

Wash green peppers; cut and remove seeds. Fill peppers with meat mixture; place open side down in circle in roasting pan.

Combine remaining ingredients except potatoes; pour over peppers.

Place potatoes in center of pan.

Bake for 1 hour and 15 minutes at 400 degrees F.


B-man

[b-man]

Baked Macaroni with Beef and Cheese (Pasticcio)


Ingredients:

2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg


Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until beef is light brown; drain.

Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch square baking dish; cover with beef mixture.

Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture.

Cover with remaining macaroni.

Cook and stir milk and butter in 2−quart saucepan until butter is melted.

Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.

Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.

Sprinkle with nutmeg. Garnish with parsley if desired.

Yields 6 servings.


B-man

[b-man]

Baklava II

Ingredients:

2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter

Mix together chopped nuts, cinnamon and sugar.

Grease an 18−inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo.

Cut into diamond−shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all.

Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.

Remove from oven and pour cool syrup over all.

Syrup:

1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon

Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!


B-man

[b-man]

Beef and Onion Stew (Stifado)


Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely−ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.

Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat.

Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.

Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.

Remove bay leaf and cinnamon. Garnish with cheese.

B-man

[b-man]

Beef with Thyme and Oregano Butter


Ingredients:

1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste.

Barbecue, pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.

Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease−proof paper, refrigerate.

Serves 6.

Thyme and Oregano Butter can be made a day ahead.

Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.

B-man

[b-man]

Braised Chicken in Aromatic Tomato Sauce(Pastitsatha)

Ingredients:

1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian−style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium−high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.

Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes.

Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium−low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.

Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.

Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.


B-man

[b-man]

Chandler Greek Festival Spanakopita


Ingredients:

2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted

Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.

Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.

Add cream sauce, eggs, cheese and seasonings. Mix well.

Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2−inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.

Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving.

Makes 16 squares.


B-man

[b-man]

Cheese and Honey Pie


Ingredients:

Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg

Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.

Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time.

Yields 10 to 12 servings.

Sesame Seed Pastry:

1 cup all−purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9−inch pie plate.
Bake at 475 degrees F for 5 minutes.


B-man

[b-man]

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Ingredients:

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds.

Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.

Serve warm. Yields 6 servings.


B-man

[b-man]

Cinnaamon Chicken (Kota Kapama)


Ingredients:

8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4−inch long) cinnamon stick
Freshly−grated Parmesan cheese

Grind some sea salt and black pepper over the chicken pieces.

Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate.

Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.

Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.

Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta.

Sprinkle with Parmesan cheese if desired.


B-man

[b-man]

Faki Soupa (Greek Lentil Soup)


Ingredients:

3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato purée
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste

Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato purée, fresh tomatoes, oregano and olive oil.

Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.


B-man

[b-man]

Galaktoboureko


Ingredients:

Syrup:

3/4 cup water
1 cup granulated sugar
Juice of 1 lemon
1 edge of orange rind
1 cinnamon stick
Boil for 10 minutes. Cool. Prepare this before making pastry.

Pastry:

2 quarts milk
1 cup farina
6 eggs
3/4 pound unsalted sweet butter
2 teaspoons vanilla extract
20 phyllo sheets

Heat milk to scalding.

Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter. Heat, stirring, until thickened.

Remove from heat. Add vanilla extract.

Melt remaining butter and butter bottom and sides of a 10 x 14 x 2−inch pan. Place 10 buttered phyllo leaves in pan. Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid.

Butter the top sheet very well and score into diamond−shaped pieces.

Bake at 350 degrees F for 50 to 60 minutes. Pour the COOLED syrup over HOT pastry.

B-man

[b-man]

Garides Me Feta (Shrimp with Feta Cheese)


Ingredients:

1/2 cup minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1/2 cup dry white wine
4 ripe medium tomatoes, peeled, seeded and chopped
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly−ground black pepper
3/4 teaspoon oregano
4 ounces feta cheese, crumbled
1 pound raw large shrimp, shelled and de−veined
1/4 cup chopped fresh parsley

In a heavy skillet, sauté onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened.

Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings.

Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in large bowls with crusty French bread.

Pass the rice!

B-man

[b-man]

Greek Beef Over Zucchini


Ingredients:

1 1/2 pounds stew meat
1 large onion, chopped
Salt and pepper, to taste
1 teaspoon cinnamon
3 small cans tomato sauce
10 to 12 medium zucchini

Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter.

Brown onion until clear.

Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed.

Pour this over zucchini and serve. Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.

This may be served over spaghetti instead of zucchini.


B-man

[b-man]

Greek Butter Biscuits (Koulourakia Voutirou)


Ingredients:

3/4 cup butter
3/4 cup granulated sugar
1 egg
2 egg yolks
3 1/2 cups (approximately) flour
1 beaten egg
2 teaspoons baking powder

Cream butter and sugar. Add the egg and egg yolks and beat until light and fluffy.

Add flour − sifted with baking powder− knead to make a soft dough, chill for an hour and form into small rings. Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10−12 minutes.

Servings: 40


B-man

[b-man]

Greek Butter Cookies


Ingredients:

1 cup sliced brown almonds
1 teaspoon baking powder
6 cups flour
1 pound sweet butter
1/2 cup confectioners’ sugar
2 egg yolks
1 ounce whiskey
1 teaspoon vanilla extract

Soften butter at room temperature until very soft. Beat well with an electric mixer. Add sugar and beat until fluffy and light colored. Add egg yolks and beat thoroughly.

Sift flour and baking powder and mix into butter mixture. Add nuts.

Sprinkle dough lightly with whiskey and knead thoroughly. Roll out
dough and make into desired shape. Bake on a cookie sheet at 350 degrees F for about 20 minutes.

After the cookies have cooled, sprinkle liberally with confectioners' sugar.

Makes about 3 to 3 1/2 dozen.

B-man

[persephone1946]

Melitzanosalata - Eggplant Dip

Ingredients

2 Large Eggplants (aubergines)
50 ml of Extra Virgin Olive Oil (Greek, Spanish or Italian)
½ lemon, squeezed juice
150 ml Greek Yoghurt
2 Cloves Mashed Garlic
Pinch of Ground Cumin
Salt and Pepper to taste
Freshly chopped Parsley, for Garnish
Slices of raw red and green peppers to dip
Warm Pita Bread to dip

Preparation

Wash the eggplants and pierce them a few times with a fork before placing them in a preheated oven (375 F, 190 C). Bake the eggplants for 45 minutes or until they appear to be very tender. Let them cool and then halve and scoop out the flesh.

Heat the oil in a frying pan and then add the eggplant flesh, sautéing for four or five minutes. Place the pan aside and in a blender, add the eggplant along with the lemon juice, Blend slowly, and when creamy, add in the yoghurt, cumin, and garlic. Blend to desired thickness.

The eggplant mix should be chilled one hour before serving. Garnish with chopped parsley, and served with warm pita bread and sliced vegetables (raw), such as red peppers, green peppers.