Greek Cuisine

[b-man]

We're off to the Mediterranean port of Greece! A land rich in culture and cuisine! Dust off those recipes...and share with all of us here at the International Cuisine|International Recipe forum. And to all of our Greek friends...be sure to share a taste of home! Now, lets all get ready to tickle the taste buds!

Aline & B-man

[b-man]

Greek Mushroom Salad


Mushroom, tomatoes and black olives with feta cheese.

Ingredients:

2 Tbsp olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1/4 cup finely chopped fresh oregano
1 Tbsp tomato paste
1/4 cup water
10 seeded black olives
7 oz reduced fat feta cheese, crumbled
3 medium tomatoes (15 oz)
1 cup sliced mushrooms


Halve tomatoes, remove and reserve seeds and pulp, slice tomato flesh.

Heat oil in wok, stir-fry onion and garlic until onion is soft.
Add mushrooms to wok with reserved tomato seeds and pulp. Add two tablespoons of the oregano, tomato paste and the water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, cheese and reserved tomato flesh.


B-man

[b-man]

Greek Pasta Salad


Number of Servings: 6

balsamic vinegar ... 3 Tbsp
extra-virgin olive oil ... 1/3 cup
garlic cloves, minced ... 3/4 tsp
chopped fresh oregano ... 3/4 tsp
fresh mint, chopped ... 3/4 tsp
black pepper ... 1/4 tsp
orechetta pasta (or pasta of your choice), cooked and cooled ... 1/2 lb
cherry tomatoes, cut and quartered ... 12 ea
sliced red onion ... 1/2 ea
diced seedless cucumber ... 1/2 ea
pitted greek olives ... 1/4 cup


1 In a small bowl, add the balsamic vinegar. Whisk the olive oil in slowly until it is thoroughly combined. Add the garlic, oregano, mint and black pepper.

2 In a separate bowl, combine the cooled pasta with the remaining ingredients. Pour the vinaigrette over the pasta and toss until well-coated. Refrigerate for 1 hour before serving.

B-man

[b-man]

GREEK-STYLE MARINATED MUSHROOMS

Yield: 3-1/3 cups (10 servings)

INGREDIENTS:

3 cloves garlic, minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon whole coriander seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1-1/2 pounds small to medium mushrooms, cleaned, stems trimmed flat


In a large saute pan, saute the garlic in the oil for
2 minutes. Add the remaining ingredients except the
mushrooms; bring to a simmer.

Add the mushrooms; cover and simmer over low heat for 5 minutes,
or until the mushrooms are tender, stirring occasionally.

Put the mixture in a glass bowl or jar. Cover and refrigerate
1 to 4 days. Drain off and discard the marinade before serving.

B-man

[b-man]

Orzo Salad

Orzo is a rice-shaped pasta found in many Greek dishes. It is a basis for truly delicious salads that are easy to assemble and easy to pack along on picnics. Orzo is particularly tasty tossed with fresh ingredients like olives and tomatoes.

Makes 2 servings

Ingredients:

1 cup dry orzo
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 cup sliced green olives
1/4 cup thinly sliced onion
1/2 cup grape tomatoes
1 teaspoon minced garlic
1 tablespoon fresh chopped flat-leaf parsley
salt and pepper to taste


First, cook the orzo according to package directions in boiling salted water. Drain and rinse well under cold water, then drain again.

Second, toss the cooked orzo with the olive oil and vinegar in a medium bowl.

Third, fold in the olives, onion, tomatoes, garlic and parsley. Season to taste with salt and pepper.

B-man

[b-man]

Gyro Burgers


This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine.

Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess. You can broil these if you prefer.

Ingredients:

3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumbs
1/2 cup minced onions
1 clove garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
1/2 head romaine lettuce, shredded
1 cup tzatziki, homemade or purchased
4 pita pockets

Makes 4 servings

In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.

Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.

Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours).
When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).

When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.

The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.

B-man

[b-man]

Aegean Fish Stew

A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono (egg and lemon sauce). Substitute vegetable broth or fish stock for the chicken stock, if you like.

Yield: 4 servings

Ingredients:

1/4 cup all-purpose white flour
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 lb. monkfish, halibut or sea bass fillet, trimmed of any skin and membrane and cut into 1 1/2-inch chunks
3 tsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
3/4 cup dry white wine
3 cups defatted reduced-sodium chicken stock or 1 cup bottled clam juice diluted with 2 cups water
3/4 lb. yellow-fleshed potatoes (3-4), peeled and cut into quarters or eighths lengthwise, depending on size 3/4 lb. carrots (about 4), peeled, cut into 2-inch-long sticks
1 large egg
3-4 Tbsp. fresh lemon juice
1/4 cup chopped fresh dill or fennel fronds

Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge fish in flour. Heat 2 tsp. of the oil in a Dutch oven or large sauté pan. Swirl the pan to coat the bottom evenly with oil, then add fish. Cook, turning, just until lightly browned, 2 to 3 minutes. Transfer the fish to a plate and set aside.

Add the remaining 1 tsp. oil to the pan and reduce heat to medium. Add onions and garlic and cook until softened, about 2 minutes. Slowly pour in wine and bring to a boil. Add stock or clam juice and water; bring to a boil. Add potatoes and carrots and return to a boil once again. Cover and cook over medium heat until the vegetables are just tender, about 20 minutes.

Return the fish to the pan, reduce heat to low and cook, covered, until the fish is opaque in the center, 5 to 10 minutes longer. With a slotted spoon, transfer the fish and vegetables to a plate and keep warm.

Increase the heat to high and boil the cooking liquid for 5 minutes to intensify the flavors. In a medium-sized bowl, whisk together egg, 3 Tbsp. lemon juice and dill or fennel. Gradually whisk a little of the hot cooking liquid into the egg mixture, then pour the egg mixture into the remaining cooking liquid in the pan. Cook over medium heat, stirring constantly, until slightly thickened (do not boil), 1 to 2 minutes. Return the fish and vegetables to the pan and warm through. Taste and adjust seasonings, adding more lemon juice, if desired.

B-man

[b-man]

Greek Mushroom Rissoni


A blend of mushrooms, tomatoes and rissoni with a swirl of feta.

Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins


Suggestions: Serve as a side dish.

Ingredients:

1/2 cup water
1 1/4 cup Rissoni (rice shaped pasta), uncooked
1 Tbsp olive oil
1 can Italian-style tomatoes (approx. 14 oz)
1 can chicken soup (approx. 14 oz)
1 lb fresh white mushrooms, sliced
1 oz reduced fat Feta cheese, crumbled


Heat oil in a large saucepan over medium heat.

Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).

Stir in rissoni, tomatoes, chicken soup and water. Simmer covered, stirring occasionally, until rissoni is tender and most of the liquid is absorbed (about 9 minutes).

Stir in Feta cheese and serve immediately.

B-man

[b-man]

Greek Lamb Casserole


Greek Lamb Casserole, a savory one-dish dinner, is a lighter interpretation of pastitsio, a Greek pasta casserole. The original is topped with a heavy cream sauce, but this version bakes under a "heart-healthy" mixture of yogurt, egg whites and flour. Lean lamb shoulder and eggplant cooked with a minimal amount of oil help keep the fat content of the dish low.

Ingredients:

2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplant, peeled and cut into -inch chunks
3/4 cup water
10 ounces well-trimmed lamb shoulder, diced
1 can (28 ounces) crushed tomatoes
3/4 cup chopped fresh mint
3/4 cup chopped fresh dill
3/4 teaspoon salt
12 ounces orzo
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.

Stir in tomatoes, cup of mint, cup of dill, and salt and bring to a boil. Reduce to a simmer, cover and cook 20 minutes, or until lamb is tender.

Meanwhile, cook orzo according to package directions. Drain.

Preheat oven to 350 degrees. Combine yogurt, flour and egg whites in small bowl.

Stir drained orzo into lamb mixture. Spoon mixture into 11-by-7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta is piping hot, about 20 minutes. Sprinkle remaining cup mint and cup dill on top and serve.

Makes 6 servings.

Note: To make this dish ahead, bake it, let it come to room temperature, cover and refrigerate. To reheat, spray foil with cooking spray,cover, and reheat in a 300-degree oven until heated through, about 30 minutes.

B-man

[b-man]

Souvlaki or Shish Kebab


This is the way we do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best!

Ingredients:

Meat and Marinade:

1 1/2 lbs pork tenderloins, cut up into 1 1/2 x 1 1/2 inch cubes (or the meat of your choice)
1/2 cup olive oil
2 tablespoons Worcestershire sauce (not traditional - but I like the flavour it adds)
4 cloves garlic, minced
1/4 teaspoon hot pepper flakes (I use a whole dried one, crumbled)
1 1/2 tablespoons dried oregano
1 lemon, juice of

Fixings:

1 (8 count) package greek pita bread
1 medium onions, sliced thin
1 large tomatoes, sliced thin
1 cup tzatziki (you can find my way to make tzatziki in my recipes - or do a recipe search)
1/2 cup chopped parsley

makes: 4 servings - 8 souvlaki


marinate meat:
Cut tenderloin into bite-size chunks and put into a tupperware with remaining ingredients.

Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).

When ready to bbq, skewer meat onto metal or wooden skewers (remember to the wooden skewers in water for atleast 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.

To prepare the fixings:
As you are bbqing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
Here is the'technique' part.

Have cut some squares of foil a bit larger than the pita breads.
Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.

Take a skewer of meat and place in center of pita.
Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!

B-man

[b-man]

Baklava

Baklava, or paklava, is one of those few dishes, like pizza or ice cream, that has become "owned" by the whole world. Although an old world tradition, these days, you can purchase ready-made fillo and carry on the tradition of making baklava at home.

Makes sixteen to eighteen 1 1/2-inch piece


Ingredients:

For the syrup:

1 cup sugar
1 cup honey
1 cup water
1 tablespoon freshly squeezed lemon juice

For the filling:

2 cups walnuts, finely chopped but not pulverized
1/2 teaspoon powdered cinnamon
3 tablespoons sugar
2 sticks unsalted butter, melted
1/2 pound fillo dough


MAKE THE SYRUP:

1. Combine all the ingredients in a medium saucepan. Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes. Set aside at room temperature until ready to use. (The syrup should be at room temperature and still pourable when ready to use; if cooled too much, reheat slightly.)

MAKE THE FILLING:

1. In a bowl, mix together the walnuts, cinnamon, and sugar. Set aside.

MAKE THE BAKLAVA:

1. Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9-x-13-inch deep baking dish with some of the butter.

2. Place a layer of fillo in the bottom of the dish, cover with another layer, and brush the top with butter. Add another layer (2 sheets), brushing the top with butter, and then another layer, brushing the top with butter, until you have a stack 6 sheets high. Spread one-third of the filling evenly over the fillo.

3. Layer and butter another 6 sheets in the same way. Spread another third of the filling over it. Layer and butter another 6 sheets in the same way and spread with the final third of the filling, so that you wind up with three nut layers.

4. Top the final nut layer with the remaining 6 fillo sheets, buttering every other one as above. Finally, brush the top layer of fillo with butter.

5. With a sharp knife, cut through all the layers down to the bottom of the dish, making 16 to 18 diamond or 1 1/2-inch square sections. Place in the oven and bake for 20 minutes. Pour the remaining butter across the top and continue baking until pale golden and crispy, about 25 minutes.

6. Remove and set aside for 5 minutes, until no longer sizzling. While still warm, tilt the pan and pour off the excess butter. Pour the syrup in between the cuts and around the edges of the sections, taking care to avoid the top or else it will get soggy. Set aside at room temperature until completely cool.

7. To serve, lift out the pieces as outlined. Serve right away or cover and store at room temperature for up to 5 days.


B-man

[Aline]

Greek Feta and Olive Omelette

2 tsp butter
2 egg
1 tbsp water
2 tsp chopped fresh oregano or 1 pinch dried oregano
1 pinch salt
1 pinch pepper
2 tbsp crumbled feta cheese
2 tbsp chopped pitted black olives


In 8-inch nonstick skillet, melt butter over medium-high heat. In bowl and with fork, stir together eggs, water, oregano, salt and pepper, just until mixed; pour into skillet. Cook for 3 minutes or until almost set, gently lifting edges with spatula to allow uncooked eggs to flow underneath.

Sprinkle half of the omelette with feta cheese and olives; fold uncovered half over top and cook for 2 minutes. Slide onto plate.

[Aline]

Greek Vegetable Kabobs

Yield:8

4 cloves of garlic, minced
2 bay leaves
1/2 cup of olive oil (125ml)
1 cup of dry white wine (250ml)
2 tbsp of lemon juice (30ml)
1 tbsp of fresh oregano, chopped (15ml)
1 tsp of sea salt (5ml)
1 tsp of lemon zest (5ml)
1 tbsp of fresh thyme (15ml)
1/2 tsp of ground black pepper (2.5ml)

Kabobs

8 skewers
1 large red pepper, cut into cubes
1 large yellow pepper, cut into cubes
2 small zucchinis, cut ½”rounds
1 pt of cherry tomatoes
1 lb. parboiled baby potatoes, cut ½” round
1 red onion, cut in 1” squares


In a mixing bowl, combine the marinade ingredients.

Soak wooden skewers for 1 hour in cool water.

Thread vegetables onto skewers and place in a non reactive dish. Brush generously with the marinade. Pour marinade over skewers reserving some for basting. Place kabobs in the fridge to marinate.

Preheat grill to 375ºF

Place kabobs on grill and baste with the additional marinade. Cook until vegetables are tender, about 4 minutes per side.

[b-man]

Scallion and Feta Pie from Thessaly

Onions always provided a very economical way to fill a pie and hence a whole family's belly. In the North of Greece, the preferred varieties for pie fillings, stews, and roasts have always been scallions and leeks. There are lots of recipes, for example, for lamb or other meats cooked on a plump bed of scallions, spring onions, or leeks, and for leek pies. Here is a variation on the theme. It is essential to use as much of the upper greens as possible.

Makes 10 to 12 servings

Ingredients:


2 pounds scallions or spring onions
1/4 cup (1/2 stick) unsalted butter
2 cups milk
Salt to taste
1 pound Greek feta cheese, crumbled
1 pound myzithra cheese, crumbled or an equal amount whole-milk ricotta cheese, drained in cheesecloth
4 large eggs, lightly beaten
Freshly ground black pepper to taste
1 pound commercial phyllo pastry, defrosted and at room temperature
3/4 cup extra-virgin olive oil

1. Trim away the root ends and the toughest part of the greens. Wash the scallions or spring onions thoroughly and chop. Heat 3 tablespoons of the butter in a wide pot or large, deep skillet over medium heat and cook the scallions or spring onions, stirring, until wilted, 7 to 9 minutes. Pour in the milk, season lightly with salt, reduce heat, and simmer, uncovered, for 6 to 8 minutes, stirring frequently to keep the milk from scorching the bottom of the pot.

2. Remove from the heat and let cool slightly. Mix in the cheeses and the eggs. Season with salt and a little pepper and combine well.

3. Preheat the oven to 375°F (190°C) and lightly oil a 13-by 18-inch baking pan that is 2 inches deep. Open the phyllo and place on a work surface. Cover with a cloth to keep it from drying out.

4. Place the first sheet of phyllo inside the baking pan, allowing it to hang over one edge. Brush with the olive oil. Repeat with the next sheet, aligning it so that it hangs over the opposite edge. Brush with olive oil. Repeat with 6 more sheets, allowing each to hang over one edge in alternating order so that there is enough excess phyllo to roll up and form a decorative rim once the pie is completely assembled. Spread the filling evenly over the phyllo. Cover with 6 more sheets, letting them hang over alternating edges and brushing each with olive oil. Roll up the bottom and top excess phyllo together around the perimeter of the pie to form a ring. Sprinkle the top lightly with water. Melt the remaining tablespoon of butter and pour it on top. Score the pie into serving pieces without cutting all the way to the bottom. Bake until golden, about 50 minutes. Remove from the oven, let cool for 30 to 40 minutes, and serve.


B-man

[Aline]

Crisp Calamari

Yield:6

2 squid, cleaned
2/3 cup flour
2 tsp grated lemon, rind
1/2 tsp salt
1/2 tsp pepper
1 cup vegetable oil
6 lemon, wedges


With sharp knife, cut squid crosswise into rings.

In bowl, combine flour, lemon rind, salt and pepper; add squid rings and tentacles, in batches, and toss to coat.

In skillet, heat oil over medium-high heat; cook squid, turning once, in batches and without crowding, for 2 to 3 minutes or until golden.

Drain on paper towel-lined plate. Serve with lemon wedges.

[b-man]

Hi everyone.

Help us out here. I'm certain that Aline and I are not the only ones with Greek recipes! Don't leave the posting of recipes to the same people all the time. We sure don't mind starting things off...but we need YOU to post also. Let's put this one over the top.......! Regards,

Aline & B-man

[mmchummel]

Ancient honey and sesame fritters - (Arxaies Tiganites me meli kai sousami)


NOTES
It is amazing how little this recipe has changed 1800 after. The Roman Physician Galinos (129 – 99 ac) describes in his book this sweet with many details.

Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season *(our season proposal is not constraining)

INGREDIENTS
· 120 gr. ( 4-1/4 oz.) flour
· 225 ml ( 1 cup ) water
· 2 spoons honey
· Oil for frying
· 1 spoon (15 gr) baked sesame seeds
METHOD
Mix the flour, the water and one spoon of honey and make a dough. Heat 2 spoons oil in a frying pan and pour ¼ of the mixture. When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions. Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.

[mmchummel]

Ancient sweet with honey -


NOTES
This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.

INGREDIENTS
· 200gr ( 7 oz. ) white flour
· 50gr ( 1.8 oz. )peeled almonds
· 50gr ( 1.8 oz )walnuts
· 50gr ( 1.8 oz ) sesame
· 150gr ( 5-1/3 oz ) honey (thyme fed)
· 3 eggs
METHOD
Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool.

[mmchummel]

Ancient Greek Shrimps in a glace of honey - (Arxaies garides me glaso meliou)


NOTES
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 2 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 225 gr ( 8 oz ) cooked, cleaned shrimps (if frozen, defrost and strain them)
· 1 spoon olive oil
· 2 spoons garos
· 1 spoon honey
· 2 spoons fresh oregano
· Black pepper
METHOD
Place the oil, garos and honey in a baking pan and add the shrimps. Saute the shrimps on this juice for 2-3 minutes until they soften. Remove the shrimps and keep them warm. Boil the juice until half of it remains. Add the oregano and pour the sauce over the shrimps. Dredge black pepper over them and serve.

[mmchummel]

Ancient Greek Pulp - (Arxaios hylos Kikeon)


NOTES
Kikeon is something between food and drink. The word “kikeon” (κυκεών) comes from the verb “kikan” (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon”
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 3/4 cup (120 gr) semolina
· 375 gr riccota cheese
· 2 spoons honey
· 1 small beaten egg
METHOD
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.


Kikeon is something between food and drink. The word "kikeon" (κυκεών) comes from the verb "kikan" (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of "Kikeon".

[mmchummel]

Ancient Greek Gilt - head bream with cheese and oil - (Arxaies tsipoures me tyri kai ladi)


NOTES
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 1 ½ kg ( 3-1/3 lb )gilt – head bream fish
· 225 gr ( 8 oz ) pecorino romano cheese
· 3 spoons olive oil
· 1 tea spoon salt
· 1 tea spoon cumin
METHOD
Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.

[mmchummel]

Ancient Greek Fish with coriander - (Arxaio psari me coliandro)


NOTES
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 2 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 2 spoons of coriander seeds
· 1 tea spoon salt
· 2 steaks cod
· Vinegar, made from white wine.
METHOD
Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot.
Note: Do not forget to sprinkle with vinegar.

[mmchummel]

Ancient Fruit Salad - (Froutosalata)


NOTES
This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.
Serves / Yields : 4 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 1 melon
· 2 peaches
· 2 pears
· 1 bunch of grapes
· 2 glasses Mosxato wine
· 1/2 cup peeled and chopped almonds
· 1/2 cup golden grapes
· 1/2 cup honey
METHOD
Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour.

[mmchummel]

Ancient cooked tuna - (Fileta tonou sti katsarola)


NOTES
This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.
Serves / Yields : 4 - 6 persons
Season *: All season
*(our season proposal is not constraining)

INGREDIENTS
· 8 tablespoons olive oil
· 8 leek cut in rounds
· 8 celery sticks finely chopped
· 1 full teaspoon rosemary
· 1 full teaspoon thyme
· salt and pepper
· half of a medium sized cucumber cut in rounds
· 2 1/2 cups water
· 2 1/2 cups dry white wine
· 6 pieces of tuna
METHOD
Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.

[mmchummel]

Ancient Bean soup - (Fasolada)


NOTES
This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.
Serves / Yields : 6 persons
Season *: Autumn,Winter
*(our season proposal is not constraining)

INGREDIENTS
· 2 cups white beans
· 1/2 liter ( 2 cups ) water
· 200 gr. ( 8 oz or 1/2 lb ) lard
· 3 onions finely chopped
· 1/2 liter ( 2 cups ) beef broth
· 2 garlic cloves
· 2 tablespoons olive oil
· 1 tablespoon honey
· 1/2 teaspoon coriander
· 1 bunch parsley
· 2 bay leafs
· salt and pepper
METHOD
Soak the beans in water over night. Then boil them in a little water for 5 minutes. Take the pressure cooker off the heat and cover for 1 hour. Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Sauti the onion in the lard and then add the parsley, the coriander, the salt and pepper. Add this to the beans. Add the honey and allow to boil slowly for a few more minutes. Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

[mmchummel]

Hi everyone.

Sorry, but I didn't know how to convert these to American standards....... I have yet to try these out but they sounded so delisous, I wanted to share them with you.....so, salute!, enjoy! be happy!

[b-man]

Grilled Tuna Souvlaki with Tzatziki

Yields 4 servings.

Ingredients:

Tuna:

2 tablespoons extra virgin olive oil
1 tablespoon minced fresh oregano
1 clove garlic, passed through a garlic press
2 teaspoons finely minced lemon zest
3/4 pound fresh tuna loin, cut into 4-inch x 2-inch strips
• fine sea salt and freshly ground white pepper, to taste


Tzatziki:

1/4 cup finely grated peeled and seeded cucumbers
1/4 cup sour cream
1/4 cup plain yogurt, drained
1 clove garlic, passed through a garlic press
1 teaspoon minced fresh mint
1 teaspoon freshly squeezed lemon juice
1 to 2 drops hot sauce (i.e. Tabasco)
• fine sea salt and freshly ground white pepper, to taste


Assembly:

4 pita bread rounds
2 tablespoons extra virgin olive oil
4 leaves romaine lettuce, cut into julienne
1 large ripe tomato, diced
4 green onions, green tops only, cut into 1/8-inch-thick slices



1. Combine olive oil, oregano, garlic, and lemon zest in a medium bowl. Rub mixture over tuna strips to coat; set in the refrigerator for 10 to 20 minutes.

2. Preheat grill or a non-stick grill pan to high heat. Season tuna with salt and pepper, and cook on all four sides until desired doneness is achieved, about 30 seconds per side. Cut into 1/4-inch-thick slices.

3. Combine all the tzatziki ingredients in a small bowl and mix thoroughly.

4. If using grill pan, place over medium-high heat. Brush pita rounds with olive oil and grill for 30 seconds to 1 minute on each side.

5. Spread 2 tablespoons of tzatziki onto each pita round. Top each with lettuce, tomatoes, and cooked tuna. Garnish each with a small dollop of tzatziki and green onions.

Make It Light: Use low fat sour cream and yogurt. Reduce olive oil to 1 tablespoon.

Make It Ahead: Make Tzatziki up to 1 day in advance.

B-man

[b-man]

Hi mmchummel... Hope you don't mind, but I edited your posts to reflect Imperial Measure, from metric. Now, they contain both. Thank you for your recipe contributions - it is very considerate of you to share.
*
If anyone would like an electronic measurement conversion program, I have one that I'd be willing to share/give to you. ONE CATCH: Contribute one or more post(s) here in any of the threads of the International Recipe Forum. Then send me a PM with your email address, and the name of the recipe you posted, and in which thread. That's it! The program is very small (568 kb), and can easily be sent via email. It converts to and from metric\imperial ...so all of our UK friends, and anyone else using the metric system ...don't be shy...just post, then ask. I obtained this program free...so there's no copyright concerns.
*
Happy Posting!

B-man

Originally Posted by mmchummel

Hi everyone.

Sorry, but I didn't know how to convert these to American standards....... I have yet to try these out but they sounded so delisous, I wanted to share them with you.....so, salute!, enjoy! be happy!

[Aline]

Greek-Style Beef Skillet

Tender pieces of beef combined with the unusual flavours of the Mediterranean for a quick-to-fix meal. Garnish with black olives.

1 lb flank or sirloin steak
2 tbsp vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 (28 oz or 19 oz) can stewed tomatoes
2 tbsp lemon juice
1/4 tsp cumin
1/8 tsp cinnamon
1 tbsp cornstarch
1/2 cup crumbled feta cheese (optional)

Slice steak thinly across the grain.

Heat oil in large skillet over medium-high heat; brown beef on both sides; remove from pan.

Saute onion and garlic in pan drippings 2 minutes; drain off fat.

Stir in tomatoes, lemon juice, cumin and cinnamon; bring to boil; simmer, uncovered, 10 minutes.

Dissolve cornstarch in 1 tbsp water; stir into pan and cook until thickened.

Stir in beef and heat through.

Serve over cooked rice, if desired, and sprinkle with feta cheese.

Makes 4 servings. Calories per serving: 281

[Aline]

Citrus Roasted Olives

1 tbsp extra virgin olive oil
6 cloves garlic, peeled and flattened
1 lemon, juiced and zest cut into thin strips
1 orange, zes cut into thin strips
1 tbsp chopped fresh rosemary
2 cups green and black olives in brine, any combination


Preheat oven to 400 F (200 C).

In an ovenprof skillet, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes, just until garlic begins to turn yellow on the edges. Do not let it brown.

Add lemon zest, orange zest and rosemary to pan and stir for 30 seconds. Add olives and continue stirring for another 30 seconds.

Place skillet into prehated oven and bake 5 minutes, stirring about halfway through. Transfer olives to a bowl and add lemon juice. Cool slightly before serving.

Olives can be refrigerated in the marinade for 2 weeks. Makes 2 cups.

[Aline]

Mediterranean Onion Dip

2-3 cloves garlic, minced
1 roasted red pepper, minced
1 pouch Lipton Onion Recipe Soup Mix
1/2 cup crumbled feta cheese
9 oz cream cheese
1/2 cup sour cream
4-6 pitted Kalamata olives

Process all ingredients in food processor until smooth. Chill to blend flavours. Serve with flatbread, pita, cut vegetables or chips. Makes 2 cups.

[Aline]

Feta Cheese Triangles

1 cup crumbled feta cheese
1/3 cup goat cheese or ricotta
1 egg, beaten
1 green onion, finely chopped
1/4 tsp black pepper
1 pkg frozen puff pastry, thawed
beaten egg for glazing pastry


Preheat oven to 425 F. Lightly grease baking sheet. In medium bowl, combine feta, goat cheese or ricotta, egg, green onion and pepper. Set aside.

On lightly floured surface, roll out half the puff pastry to a 10-inch (25 cm) square. With a sharp knife, cut pastry into 9 even squares. Repeat with second half of pastry dough.

Working with one square at a time, place a spoonful of the cheese mixture in middle of each pastry square. Brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle. Press edges to seal, then crimp firmly shut with the tines of a fork.

Place triangles on prepared baking sheet. Repeat with remaining pastry and filling. Brus tops lightly with the second beaten egg.

Bake for 13-15 minutes or until tops are golden and bottoms are nicely browned. Makes 18 triangles.

[Aline]

Kourambiedes (Greek Butter Cookies)

These crumbly cokies, coated with confectioners’ sugar, are traditionally served in Greek homes at all festive occasions. At weddings, they are served as a good luck token.

½ lb butter, at room temperature
¾ cup confectioners’ sugar
1 egg yolk
1-1/2 tbsp cognac or brandy
4-1/2 cups cake flour, sifted twice


Cream butter with an electric mixer until thick and lemon coloured. Sift confectioners’ sugar and add it gradually to butter. Add egg yolk, creaming well. Add cognac.

Gradually work in the flour to make a soft dough that will roll easily in the palm of the hand without sticking. If sticky, refrigerate the dough for 1 hour.

Preheat oven to 350 F.

Pat and shape the dough into balls 1-1/2 inches in diameter. Place on ungreased baking sheet and bake until sandy-coloured (not brown), about 15 minutes. Cool and sift over generously with additional confectioners’ sugar.

Yield: about 4 dozen

[Aline]

Keftedes (Greek Meatballs)

*appetizers (about 32 meatballs)

1-1/2 lbs ground round steak
2 eggs, lightly beaten
2 medium onions, finely chopped
1/2 cup fine, soft breadcrumbs
2 tbsp chopped parsley
1 tbsp chopped mint
1/4 tsp cinnamon
1/4 tsp allspice
salt and freshly ground pepper to taste
oil for pan frying


Combine all ingredients, except oil, and mix thoroughly. Refrigerate for several hours.

Shape into small, bite-size balls and fry in hot oil until brown. Serve hot.

[b-man]

Greek Pork Souvlaki

Ingredients:

Pork Souvlaki
Greek Salad Dressing
Tzaziki
Lime juice
Tomatoes

You'll just have to eyeball quantities!

Marinate Souvlaki in Greek Salad Dressing & Lime juice, for at least one hour; longer is best. Overnight is not necessary.

Once Souvlaki are marinated, pre-heat grill to High.

Reduce heat to Medium and begin grilling souvlaki.

Cook about 10-15 minutes per side.

Serve on Pita bread with Tzaziki sauce and fresh tomatoes.

B-man

[b-man]

Greek Spinach Salad

Ingredients:

2 bunches spinach
1/2 cup red onion -- thinly sliced
1/2 cup peeled and seeded cucumbers -- thinly sliced
1/2 cup sliced radishes
4 ounces feta cheese -- crumbled
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
1 green onion -- sliced
1 tablespoon lemon juice
1 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup pine nuts -- for garnish
1/4 cup Greek olives (optional) -- for garnish

1. Wash spinach, remove stems, and pat leaves dry, then tear into
bite-size pieces. Place spinach in a salad bowl with red onion,
cucumbers,
radishes, and half of the feta.

2. In a blender puree remaining feta, mustard, parsley, green onion,
lemon juice, garlic, and olive oil. Pour over salad. Garnish with pine
nuts and Greek olives (if desired).


NOTES : Greek Spinach Salad is a refreshing dish on a hot summer day. Prepare the spinach ahead of time -- wash and store in
plastic bags. The cucumbers can be premarinated in the dressing,
which gives them an additional zest. Feta cheese, an important ingredient in many Greek dishes, is added both to the greens
and to the dressing. Pine nuts top the salad as a garnish. Serve
with crusty French bread and chilled white wine.

B-man

[b-man]

GREEK COUNTRY STYLE STUFFED ROAST CHICKEN


Ingredients:

1 large roasting chicken
2 chopped chicken giblets
2 chopped chicken livers
1 small chopped tomato
2 medium peeled & diced potatoes
2 chopped garlic cloves
2 halved & sliced garlic cloves
3 pinches rosemary
4 pinches rosemary
30 gr - 1 oz chopped very spicy hard cheese
1/4 cup olive oil
1 cup olive oil
2/3 cup lemon juice
salt, pepper

FOR THE STUFFING: Pour the 1/4 cup of olive oil into a pan and heat it. Add the chopped chicken livers and giblets and sauté them. Then add the diced potatoes and chopped garlic and mix everything together and continue to sauté them for approximately 3 minutes. Add the chopped tomato, the 3 pinches of rosemary, salt and pepper and mix them all in well and continue cooking everything until the tomato softens completely, stirring everything regularly with a wooden spoon. When the tomato has softened well, add the cheese, mix it in and remove the pan from the fire. The heat contained in the stuffing mixture will continue to heat and soften the cheese without burning it.

FOR THE CHICKEN: Place the chicken in a roasting pan and salt and pepper it. Spoon the stuffing into the chicken and press it every so often with the back of the spoon so the stuffing is a little more solid inside the chicken. Tie the chicken drumsticks together with a string to prevent the stuffing from falling out while the chicken is roasting. Evenly sprinkle the sliced garlic throughout the pan and then sprinkle the 4 pinches of rosemary in the same manner. Pour the 1 cup of olive oil on the chicken and throughout the pan. Pour in enough water to 1/2 fill the roasting pan, add salt and pepper to the pan juices and cover the chicken with aluminum foil and place it in a well preheated oven to cook at 200º C/400º F. Cooking time varies with different chicken but on average roasting will take about 75 minutes. Test the chicken at 20 minute intervals, while turning it over so it will cook evenly in the pan juices. When the chicken is half cooked remove the foil and, if necessary, add a little more water if the pan juices are not sufficient. Approximately 10 minutes before the chicken is completely done pour the lemon juice over the chicken and allow it to continue cooking for the remainder of the required time.

* If you find that there are excessive pan juices (some ovens dry out liquids more rapidly than others) simply remove the chicken from the pan when it has cooked, cover it well and return the pan with the juices to the oven to continue cooking for a further 10 minutes so they reduce. Switch off the oven and place the chicken back in the pan with the juices for 3 - 5 minutes so the chicken may draw in some extra liquids and does not dry out, before serving.

B-man

[b-man]

Greek Lamb Casserole


Ingredients:

2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplant, peeled and cut into -inch chunks
3/4 cup water
10 ounces well-trimmed lamb shoulder, diced
1 can (28 ounces) crushed tomatoes
3/4 cup chopped fresh mint
3/4 cup chopped fresh dill
3/4 teaspoon salt
12 ounces orzo
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.

Stir in tomatoes, cup of mint, cup of dill, and salt and bring to a boil. Reduce to a simmer, cover and cook 20 minutes, or until lamb is tender.

Meanwhile, cook orzo according to package directions. Drain.

Preheat oven to 350 degrees. Combine yogurt, flour and egg whites in small bowl.

Stir drained orzo into lamb mixture. Spoon mixture into 11-by-7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta is piping hot, about 20 minutes. Sprinkle remaining cup mint and cup dill on top and serve.

Makes 6 servings.

Note: To make this dish ahead, bake it, let it come to room temperature, cover and refrigerate. To reheat, spray foil with cooking spray,cover, and reheat in a 300-degree oven until heated through, about 30 minutes.

B-man

[b-man]

Pan-Fried Eggplant with Crumbled Feta

Eggplants with feta are found in tavernas and prepared at home with equal gusto. You don't even have to follow through on the last step—broiling the dish so that the cheese melts. Once the eggplants are softened in the skillet you can serve them, warm or at room temperature, with feta crumbled on top.

Ingredients:

2 medium eggplants, washed and cut into 1/4-inch rounds
Salt
1/2 cup extra virgin olive oil
1 1/2 cups
(about 6 ounces) crumbled Greek feta
Freshly ground black pepper to taste
Paprika to taste
3 to 4 tablespoons chopped fresh flat-leaf parsley to taste



1. Place the eggplant slices in a colander in layers and salt each layer. Place a plate or other weight on top and press down. Let the eggplants drain for 1 hour. Rinse in the colander and pat dry very well.

2. Heat 2 tablespoons of the olive oil in a large nonstick skillet. Place the eggplant slices in the skillet. Fry until lightly golden on both sides, turning once in the process. Repeat with the remaining eggplant slices and olive oil.

3. Preheat the broiler. Place the eggplant slices on an ovenproof platter, sprinkle with the crumbled feta, pepper, and paprika and place under the broiler, about 8 inches from the heat source, for a few minutes until the feta starts to melt. Sprinkle with parsley and serve hot.


B-man

[b-man]

Feta Saganaki with a Sesame-Seed Crust


Saganaki is a two-handled shallow skillet with a rounded perimeter, and any food cooked in it takes on its name. So, saganaki as a recipe includes many things. It can be a bubbling shrimp or mussel dish with spicy tomato sauce and melted cheese; it can be one of many flour-dusted pan-fried cheeses, too.

This recipe is a take on the fried-cheese tradition, and one that began to make its way onto Athenian menus in the late 1990s.


Ingredients:

1/4 pound hard Greek feta or telemes cheese, aged in tins, not barrels
1 large egg
1 cup sesame seeds
1/4 cup extra virgin olive oil for sautØing
2 tablespoons unsalted butter



1. The feta should be a rectangular, not triangular, piece. Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.

2. Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds. Heat the olive oil and butter in a large heavy, nonstick skillet. Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat. As soon as the feta begins to soften, flip it over to brown on the other side.

3. Remove and serve hot. Repeat with the remaining feta and sesame seeds.


B-man