View Full Version : Greek Cuisine

August 18th, 2005, 08:44 PM
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 sure to share a taste of home! Now, lets all get ready to tickle the taste buds!

Aline & B-man :wink:

August 18th, 2005, 08:50 PM
Greek Mushroom Salad

Mushroom, tomatoes and black olives with feta cheese.


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 :D

August 18th, 2005, 08:55 PM
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 :D

August 18th, 2005, 08:57 PM

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


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 :D

August 18th, 2005, 08:59 PM
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


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 :D

August 18th, 2005, 09:04 PM
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.


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 :D

August 18th, 2005, 09:07 PM
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


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 :D

August 18th, 2005, 09:10 PM
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.


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 :D

August 18th, 2005, 09:14 PM
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.


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 :D

August 18th, 2005, 09:20 PM
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!


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


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 :D

August 18th, 2005, 09:37 PM

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


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


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.)


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


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 :D

August 18th, 2005, 09:38 PM
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.

August 18th, 2005, 09:43 PM
Greek Vegetable Kabobs


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)


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.

August 18th, 2005, 09:43 PM
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


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 :D

August 18th, 2005, 09:45 PM
Crisp Calamari


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.

August 19th, 2005, 06:38 PM
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 :wink:

August 20th, 2005, 05:13 PM
Ancient honey and sesame fritters - (Arxaies Tiganites me meli kai sousami)

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)

· 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
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.

August 20th, 2005, 05:14 PM
Ancient sweet with honey -

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

· 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
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.

August 20th, 2005, 05:15 PM
Ancient Greek Shrimps in a glace of honey - (Arxaies garides me glaso meliou)

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)

· 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
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.

August 20th, 2005, 05:16 PM
Ancient Greek Pulp - (Arxaios hylos Kikeon)

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)

· 3/4 cup (120 gr) semolina
· 375 gr riccota cheese
· 2 spoons honey
· 1 small beaten egg
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".

August 20th, 2005, 05:17 PM
Ancient Greek Gilt - head bream with cheese and oil - (Arxaies tsipoures me tyri kai ladi)

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)

· 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
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.

August 20th, 2005, 05:19 PM
Ancient Greek Fish with coriander - (Arxaio psari me coliandro)

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)

· 2 spoons of coriander seeds
· 1 tea spoon salt
· 2 steaks cod
· Vinegar, made from white wine.
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.

August 20th, 2005, 05:20 PM
Ancient Fruit Salad - (Froutosalata)

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)

· 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
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.

August 20th, 2005, 05:21 PM
Ancient cooked tuna - (Fileta tonou sti katsarola)

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)

· 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
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.

August 20th, 2005, 05:22 PM
Ancient Bean soup - (Fasolada)

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)

· 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
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.

August 20th, 2005, 05:28 PM
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, salute!, enjoy! be happy!

August 20th, 2005, 08:38 PM
Grilled Tuna Souvlaki with Tzatziki

Yields 4 servings.



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


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


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 :D

August 20th, 2005, 09:34 PM
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 all of our UK friends, and anyone else using the metric system ...don't be shy...just post, then ask. I obtained this program there's no copyright concerns.
Happy Posting!

B-man :D

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, salute!, enjoy! be happy!

August 24th, 2005, 12:52 PM
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

August 24th, 2005, 12:58 PM
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.

August 24th, 2005, 01:00 PM
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.

August 24th, 2005, 01:05 PM
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.

August 24th, 2005, 10:16 PM
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

August 24th, 2005, 10:34 PM
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.

August 26th, 2005, 10:46 PM
Greek Pork Souvlaki


Pork Souvlaki
Greek Salad Dressing
Lime juice

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 :D

August 26th, 2005, 10:51 PM
Greek Spinach Salad


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,
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 :D

August 26th, 2005, 10:55 PM


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 :D

August 26th, 2005, 10:59 PM
Greek Lamb Casserole


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 :D

August 26th, 2005, 11:07 PM
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.


2 medium eggplants, washed and cut into 1/4-inch rounds
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 :D

August 26th, 2005, 11:10 PM
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.


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 :D

August 26th, 2005, 11:13 PM
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.


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 :D

August 26th, 2005, 11:23 PM
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 :D

August 26th, 2005, 11:26 PM
Yoghurt dip - (Tzatziki)

One of the most popular Greek appetizers.


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

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 :D

August 26th, 2005, 11:34 PM
Baked Lamb with oil and oregano - (Arni ladorigani sto fourno)

Serves 6 persons


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!)

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 :D

August 26th, 2005, 11:44 PM
Baked rabbit with mushrooms - (Kouneli sto fourno me manitaria)

Baked rabbit with mushrooms

Yield: 4 to 6 serings


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


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

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 :D

August 26th, 2005, 11:49 PM
Charcoal Lamb Chops - (Arnaki Sta Karvouna)


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

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 :D

August 26th, 2005, 11:55 PM
Crock - pot meat from Sifnos island - (Kreas se sifniotiko tsoukali)

Crock - pot meat from Sifnos island

Yields : 4 - 6 persons


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

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 :D

August 27th, 2005, 12:07 AM
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


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
Freshly ground black pepper


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 :D

August 27th, 2005, 12:21 AM
Pork with prunes and chesnuts - (Hirino me damaskina kai kastana)

Serves : 4 - 6 persons


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
1 glass of water

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 :D

August 27th, 2005, 12:29 AM
Souvlaki - (souvlaki)

Serves: 4 persons


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 :D

August 27th, 2005, 12:34 AM
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

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 :D

August 27th, 2005, 12:38 AM
Tas kebab rice - (Pilafi Tas Kebab)

Serves: 4 persons


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 :D

August 27th, 2005, 12:42 AM
Traditional Filo dough for pies - (Zimi gia filo)

Yields:4 - 5 sheets of filo pastry


1 teacup water
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 :D

August 27th, 2005, 12:46 AM
Baklava Rolls - (Baklavadakia)



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

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 :D

August 29th, 2005, 07:04 PM
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.

August 29th, 2005, 07:08 PM
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.

August 31st, 2005, 10:57 PM

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


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 :D

September 2nd, 2005, 09:20 AM
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.

September 2nd, 2005, 09:22 AM
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.

September 3rd, 2005, 01:42 PM
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.

September 3rd, 2005, 01:50 PM
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.

September 3rd, 2005, 01:53 PM
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.

September 7th, 2005, 09:23 AM
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.

September 8th, 2005, 08:33 AM
Salted olives (Elies throumpes)

Serves / Yields:

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

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.

September 8th, 2005, 08:35 AM

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

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

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.

September 8th, 2005, 08:36 AM
Greek Quince Paste
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.

September 8th, 2005, 09:08 AM
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. :wink:

September 10th, 2005, 10:49 PM
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.


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 :D

September 10th, 2005, 10:53 PM
Kalamata Olive Spread


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 :D

September 10th, 2005, 10:55 PM
Salata Marouli (Romaine Lettuce Salad


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

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 :D

September 10th, 2005, 10:57 PM
Lemon Garlic Chicken and Potatoes

So simple and sooo good!


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 :D

September 10th, 2005, 10:59 PM
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.


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 :D

September 10th, 2005, 11:02 PM
Pasta Flora (Greek Jam Tart)

Good and easy.


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 :D

September 10th, 2005, 11:11 PM
Ground Lamb Loaf & Tzatziki Sauce



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


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


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

Yield; 8 servings


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.


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.


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.


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.


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

B-man :D

September 10th, 2005, 11:15 PM
Lemon Brulee


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 :D

September 10th, 2005, 11:20 PM
Greek Sour Cream Cake


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


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 :D

September 10th, 2005, 11:30 PM
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 :D

September 10th, 2005, 11:34 PM


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


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 :D

September 10th, 2005, 11:46 PM
Amigdalota (Greek Almond Macaroons)


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

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 :D

September 10th, 2005, 11:49 PM
Apple Baklava

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


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 :D

September 10th, 2005, 11:53 PM
Artichoke−Parmesan Phyllo Bites


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 :D

September 10th, 2005, 11:55 PM
Athenian Salad (Salata Athenas)


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 :D

September 10th, 2005, 11:57 PM
Athenian Stuffed Peppers


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 :D

September 11th, 2005, 12:00 AM
Baked Macaroni with Beef and Cheese (Pasticcio)


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 :D

September 11th, 2005, 12:04 AM
Baklava II


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.


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 :D

September 11th, 2005, 12:08 AM
Beef and Onion Stew (Stifado)


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 :D

September 11th, 2005, 12:12 AM
Beef with Thyme and Oregano Butter


1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
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 :D

September 11th, 2005, 12:16 AM
Braised Chicken in Aromatic Tomato Sauce(Pastitsatha)


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 :D

September 11th, 2005, 12:19 AM
Chandler Greek Festival Spanakopita


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 :D

September 11th, 2005, 12:22 AM
Cheese and Honey Pie


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 :D

September 11th, 2005, 12:25 AM
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)


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 :D

September 11th, 2005, 12:28 AM
Cinnaamon Chicken (Kota Kapama)


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 :D

September 11th, 2005, 12:30 AM
Faki Soupa (Greek Lentil Soup)


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 :D

September 11th, 2005, 12:32 AM



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.


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 :D

September 11th, 2005, 12:35 AM
Garides Me Feta (Shrimp with Feta Cheese)


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 :D

September 11th, 2005, 12:36 AM
Greek Beef Over Zucchini


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 :D

September 11th, 2005, 12:38 AM
Greek Butter Biscuits (Koulourakia Voutirou)


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 :D

September 11th, 2005, 12:40 AM
Greek Butter Cookies


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 :D

September 13th, 2005, 08:52 AM
Melitzanosalata - Eggplant Dip


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


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.

September 13th, 2005, 08:57 AM


2 ½ pounds (one kilo) of Ground Lamb (mince)
100 ml dry Red Wine
3 large Eggplants
1 large Onion, chopped coarsely
1 large Garlic clove, mashed
2 tablespoons of Tomato Paste
½ teaspoon of Ground Cinnamon
2 tablespoons of Olive Oil
1 teaspoon of freshly chopped Oregano (substitute with dried Oregano)
1 Bay Leaf
1 large Egg, whisked
600 ml of Milk (whole fat)
85 grams of Flour
2 tablespoons of Butter
25 grams (or more to your taste) of Grated Cheese: Kefalotiri, Pecorino or Parmigiano


Slice the eggplant into medallions (thin slices) in a thick baking dish, cover in salt. Place a heavy lid on top and leave for half an hour (this eliminates the bitterness of the eggplant).

In the meantime, heat the olive oil in a frying pan, adding in the chopped onion and mashed garlic when hot. Sauté the onions and garlic until tender and browned, and add in the minced lamb to fry. Stir the lamb on high heat in the frying pan, and cook for 5 or so minutes until golden brown. Slowly stir in the red wine, the tomato paste sugar, oregano, salt and pepper and the bay leaf and lower the heat to sauté for about 20 minutes, stirring every few minutes.

Wash the eggplant slices in cold water until clean of the salt. In a frying pan, place the eggplant, cover in olive oil and fry until lightly golden, put aside. In a separate pan, for the sauce, you will need to place the butter, flour, and milk and heat on low heat. Heat until bubbling, without burning the mix, and place the pan aside to cool. Season the sauce and then mix in the egg.

In a baking pan, place one layer of eggplant slices, with a layer of the lamb mix on top, another layer of eggplant, and so on. Cover the filling when full, with the sauce and then sprinkle on the grated cheese to melt.

In a preheated oven (to 350 F, 180 C), place the Moussaka and cook for approximately 50 minutes to one hour, checking every few minutes towards the end to see when golden brown.

Serve the Moussaka hot, straight from the oven.

October 4th, 2005, 02:17 PM


3/4 C. thinly sliced fresh mushrooms
1/2 C. thinly sliced cucumber
2 T. ripe olives
2 T. crumbled feta cheese
1 T. white balsamic vinegar
1/8 tsp. dried oregano
2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced
2 (2 1/2 oz.) submarine rolls
2 lettuce leaves
6 slices baked cooked ham
6 slices honey roasted smoked turkey

Combine first 8 ingredients in a small bowl; toss gently. Let stand
for 30 minutes, tossing occasionally.

Cut a thin slice off top of each roll and set aside.

Cut a 2-inch wide, V-shape wedge down the length of each roll
(as they do at Subway). Reserve bread wedges for another use.

Drain vegetable mixture. Line each roll with a lettuce leaf; arrange
ham and turkey evenly over lettuce.

Spoon vegetable mixture evenly over meat and cover with roll tops

B-man :wink:

October 4th, 2005, 05:27 PM
PASTITSIO (Pasta casserole)

Serves 6-8


1 T. butter
2 lb. ground beef
1/2 cup white wine
1/2 cup grated kefolotiri (cheese)
2-3 peeled and chopped tomatoes
1 finely chopped onion
1 lb. tomato sauce
1 clove garlic
Parsley, chopped

Heat the butter in a large frying pan and sauté the ground beef and
onion until slightly browned. Add remaining ingredients, cover and
cook over a medium heat; allow to cool.

Butter a baking pan and put in half the macaroni. Cover with the
meat filling. Top with remaining macaroni. Sprinkle with cheese and
cover with the cream. Sprinkle top with the rest of the cheese and
cook in a moderate oven for about 45 minutes or until golden brown.

Cool for 20 minutes then cut into square pieces and serve.

B-man :wink:

October 4th, 2005, 05:43 PM


2 (5-6 oz.) fish fillets (use firm fish)
1 C. fennel bulb, thinly sliced
1 small tomato, sliced
8 thin slices red onion
2 T. olive oil
Juice from 1 lemon or lime
1 T. chopped fresh dill or 1 tsp. dried dill
dash of salt pepper to taste

Preheat the oven to 450ºF. cut two sheets of aluminum foil to
12 x 24 inches. Fold each sheet of foil over to make a double
thick square. Brush a little oil on the center of each square. Layer
half of the sliced fennel, tomatoes and onions on each square.
Top each with a fish fillet.

In a cup, combine the olive oil, lemon or lime juice and dill and
pour it over the fish. Sprinkle on salt and pepper. Fold the foil
into an airtight packet. Bake for 20 minutes.

B-man :wink:

October 8th, 2005, 12:28 AM

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. One by one, use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

Yield: 60 triangles or 1 (9 by 13inch) pie

October 8th, 2005, 12:29 AM
Dolmades (Stuffed Grape Leaves)
Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: about 30 dolmades

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Episode#: FO1D09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

October 9th, 2005, 02:55 PM


4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 C. extra virgin olive oil
1/3 C. fresh lemon juice
2-3 garlic cloves, crushed

To roast the peppers, place them on a baking sheet in an oven
set at 500°F. Bake until the peppers are soft enough to peel the skins,
about 20 minutes.

Blend the feta and cream cheese in a mixer or food processor
until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic
cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture
and add the lemon juice accordingly to balance the flavor. You might
not need all the lemon juice depending on the type of feta used.

Refrigerate and use as a spread on bread or pita or a dip for

Serves 10-12.

B-man :wink:

October 9th, 2005, 10:36 PM

This is a traditional Greek sandwich.


1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1
teaspoon lemon juice. Season with salt and pepper. Set aside.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté
until browned and cooked through, about about 5 minutes. Transfer to
a bowl. Add 1 tablespoon oil to skillet and sauté onions until golden
brown, about 10 minutes.

Return chicken and any juices to skillet. Add 1 tablespoon lemon
juice. Stir until heated through, about 2 minutes.

Top pita rounds with chicken mixture. Spoon dill sauce over chicken
and serve. This sandwich is folded in half and eaten. Pass the extra
sauce, as desired.

B-man :wink:

October 10th, 2005, 04:11 PM


1 medium onion
4 cloves fresh garlic (about 2 teaspoons minced)
2 1/2 pounds beef chuck or blade roast, cut into cubes, or stew meat
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon oregano
1 cinnamon stick or 3/4 teaspoon ground cinnamon
28 ounces canned, crushed tomatoes
1/2 cup dry red wine, beef broth or water

Turn the crockpot on HIGH.

Chop onion and add to pot. Add minced garlic. Top with meat. Sprinkle
in salt, pepper and oregano and add cinnamon stick or cinnamon. Add
tomatoes and wine. Reduce heat to LOW and cook 8 to 10 hours. Meat
should be falling-apart tender.

Serve over couscous, orzo, mashed potatoes or rice.

Serves 4 to 6.

B-man :wink:

January 22nd, 2006, 10:42 PM
Hi I would love a recipe for mediterranian purses. Kind of like beef wellingtons but stuffed with couscous and veggies I guess is the best to describe it. Just hoping someone has a recipe before I start tearing apart the kitchen

August 27th, 2006, 02:23 PM
i love feta cheese
any good and creative things to do with this cheese?

Vegi only ideas please on this one

Kitchen Witch
August 27th, 2006, 10:20 PM
Greek Stuffed Eggplant

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.

Stuff eggplant boats with mixture. Sprinkle with a little olive oil.
Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

Kitchen Witch
August 27th, 2006, 10:24 PM
Vegetable and Feta Latkes


* 2 1/2 cups grated zucchini
* 1 cup peeled and shredded potatoes
* 1 cup shredded carrots
* 1/2 teaspoon salt
* 3 eggs, lightly beaten
* salt to taste
* freshly ground black pepper
* 3/4 cup matzo meal
* 1/2 cup chopped fresh parsley
* 1/2 cup crumbled feta cheese
* 1/4 cup vegetable oil


1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Kitchen Witch
August 27th, 2006, 10:34 PM
Roasted Veggies with feta cheese

Cut a green pepper into strips, and slice and onion. Put these on a cookie sheet and put in the oven set on broil. While these are starting to get soft, cut up other vegatables, whatever you like, zucchini or other summer squash, mushrooms, bok-choy, brocolli, pea pods, whatever you have on hand. Get out the onions and peppers which should be getting a bit soft by now. Put all the other veggies on the cookie sheet, toss on some sliced black olives, sprinkle with a bit of garlic salt and Nature Seasoning (made by Morton - look in your grocery store spice dept) and top with crumbled feta cheese. Put back in the broiler until the feta cheese is melted and starting to turn golden brown on top. Take out and serve.

Kitchen Witch
August 27th, 2006, 10:37 PM
Feta Skharas: Grilled Feta Cheese

In Greek: ???? ??????, pronounced FEH-tah SKHAH-rahs

Creativity is the word here. Feta cheese is so versatile and can be combined with many different herbs and vegetables. This is a basic recipe for grilled feta cheese.

* feta cheese, 1/2 inch slices
* grated tomato
* slices of pepper (hot or mild)
* crushed Greek oregano (rigani)
* olive oil

Wrap a slice of feta topped with chopped tomatoes, slices of hot or mild pepper, a sprinkling of Greek oregano, and a couple of drops of olive oil in foil and place on the grill next to your favorite meat, fish, or veggies.

This can also be roasted in the oven at 375F for 15-20 minutes or - without the foil - heated in the microwave on high for 1 minute.

June 16th, 2007, 08:27 AM
(Cholesterol Free!!)

3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
teaspoon ground cloves
1 cups corn oil
1 cups sugar
1 cups orange juice
Grated peel of one orange
cup each of dried currants, raisins and chopped walnuts
Powdered sugar for topping

Put all the ingredients, except for the flour and baking soda, into a large bowl. Mix to a creamy consistency. Add flour and baking soda and stir until just mixed. Pour mixture into a greased 9x13 pan and bake at 350 degrees for about 45 minutes. When cool, dust the top with powdered sugar and cut into squares.

Kitchen Witch
June 16th, 2007, 08:43 AM
This sounds good!!! Thank you for the recipe and welcome AuntyM to RSN!!


March 14th, 2008, 01:12 PM
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


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 :D

I just saved this to my cook book file. Thanks

Southern Belle 2067
June 23rd, 2008, 02:59 PM
Stifado (A Greek Casserole)

1 tsp. vegetable oil
1-1/2 lb boned rump roast, cut into 1" cubes
2 tsp. dried oregano, crushed
3 cloves garlic, crushed
1/2 cup dry red wine
3/4 tsp. ground cinnamon
1 Tbsp. sugar
2 Tbsp. red wine vinegar
3/4 tsp. salt
4 whole cloves
1 (14.5-oz.) canned stewed tomatoes, undrained
1 (14-1/4-oz.) beef broth
6 cups (1/3" thick) sliced onion separated into rings

Heat the oil in a Dutch oven over medium high heat. Add half of the beef and cook for 5 minutes or until browned, turning occasionally. Remove from the pan, and keep warm. Repeat procedure with remaining beef.

Return beef to pan, add oregano and garlic and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef) and bring to a boil. cover,reduce heat and simmer 1 hour. Add the onion and bring to a boil. Partially cover, reduce the heat and simmer 1 hour or until the beef is tender. Discard the cloves.

Serves 6

cook master
September 11th, 2008, 05:14 AM
Koulourakia (Sesame Cookies)

1 c Butter
1 c Caster sugar
1 t Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds

Cream butter and sugar with vanilla essence until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly with milk.
Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)

busy mom
March 31st, 2009, 09:41 AM
My husband loves the Greek rice and potatoes every time we go eat at our local Greek place. I tried to make it at home from recipes I found online, but it never tasted the same. Do you have a recipe I can try?


busy mom

March 31st, 2009, 11:44 AM
You can try these recipes.

Greek Oven Roasted Potatoes
• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 beef bouillon cube, diluted in the water
• 1 tablespoon oregano (get the Mediterranean, it's the best!)
• Juice of 1-1/12 lemons
• sea salt
• fresh coarse ground black pepper
1. Preheat oven to 440F. Spray the baking pan with Pam.
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Toss to distribute.
5. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.

Greek Rice Pilaf
• 1 large onion, chopped (about 1 1/2 cups)
• 2 tablespoons olive oil
• 1-2 garlic cloves, minced
• 1 tablespoon dried mint
• 1/8 teaspoon ground black pepper
• 4 cups fresh spinach, chopped
• 3 tablespoons fresh lemon juice
• 4 cups cooked rice
• 1 cup green peas, fresh or frozen
• 2 tablespoons fresh dill, chopped
• 1 cup feta cheese, crumbled
1. In a heavy skillet, saut the onions in oil on medium heat until they begin to soften.
2. Add the garlic, mint and pepper and saut for 2 more minutes.
3. Stir in the spinach, lemon juice, rice and green peas.
4. Add the dill.
5. Cover and cook for 3-4 minutes, stirring occasionally.
6. When the spinach is limp and the rice is hot, top with the feta and serve immediately.

December 16th, 2009, 05:37 PM

June 17th, 2010, 04:56 PM
I'm Greek so naturally I'm completely biased and think Greek cuisine is the best. Here is a not-so-typical Greek Burger recipe.


* 3 lb. chuck roast
* Feta cheese
* Cucumber, thinly sliced
* Lettuce
* Tomato, sliced
* Red onion, thinly sliced
* Banana pepper rings
* Hamburger buns
* Seasoned salt
* Garlic Oregano Aioli:
* 8-10 garlic cloves, peeled
* 2 egg yolks, at room temperature
* Salt and freshly ground pepper to taste
* Juice of 1 lemon
* 1 tsp. prepared Dijon-style mustard
* 1 1/2 C. oil (1/2 peanut oil, 1/2 olive oil) at room temperature
* 1 tsp. dried oregano


To prepare burgers: Cut the chuck roast into 2" square cubes. Process in food processor using the pulse button, until finely ground. Form ground chuck into patties. Cook on a hot grill, seasoning with the seasoned salt as they cook. Top each burger with a generous amount of feta cheese as soon as the burgers are flipped.

To prepare the aioli: Puree garlic in a food processor. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice and mustard, and process to a smooth paste. With the machine still running, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce– a minute or so. It's best to have all ingredients at room temperature so they will easily emulsify. If the aioli separates, stop adding oil and continue to mix until ingredients come together. Transfer to storage container, cover with plastic wrap and refrigerate until ready to use, but not more than 1 day.

To assemble burgers: Place patty on bun, top with aioli, banana peppers, tomato, thinly sliced red onion, cucumber slices and tomato.

June 17th, 2010, 11:21 PM
I made this last night along with kebabs and Greek salad. This is a terrific dish!

Greek Shrimp with Feta
Garides Saganaki

3 tbsp olive oil
2/1 cups chopped onions
1/4 cup chopped fresh parsley
1-2 cloves garlic, minced
1/2 tsp sugar
3 cups chopped fresh plum tomatoes
1 cup dry white wine
1/1/2 pounds shrimp, peeled and de-veined
1 cup crumbled feta cheese

Preheat the oven to 425 degrees F. Warm the oil in a non-reactive large skillet over medium heat. Add the onions and saute until light golden brown, about 7 minutes. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook until they are softened and the liquid is absorbed, about 20 minutes. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring occasionally, until shrimp are just pink. DO NOT OVERCOOK! Remove from the heat and pour the mixture into a 2 quart casserole. Top with the crumbled feta cheese. Bake until the cheese melts, about 5 minutes.

January 1st, 2011, 06:18 PM
Simple Greek Salad (cos all of my cooking is simple)
Iceberg lettuce, washed and shredded
Vine ripened tomatoes and cucumber, washed and cubed
Red onion, sliced
Black olives, pitted
Feta cheese, cubed
Put all the ingredients in a large salad bowl, mix, drizzle with extra virgin olive oil and sprinkle liberally with dried mixed herbs or oregano.
Quick, easy and tasty!

April 19th, 2011, 05:41 AM
B-man, I think your recipe for Baklava is "Americanized". Honey is NOT used to make Baklava in the old country...never. I have an old, very old, Greek recipe for the pastry even though the Egyptians, Turks, and all the rest of the middle east claim this pastry is "theirs". This was given to me by a Greek foreign student in 1970 when I was in college and he was a good's direct from his Mother (Mrs. Siourix), handed down in the family.


The Syrup

6 cups granulated sugar
4 1/2 cups water
1/2 fresh lemon, do not squeeze...put in whole
1 large cinnamon stick

Boil these 4 ingredients until candy thermometer reads 225 degrees.
Cool over night and then take out the lemon and the cinnamon stick.

1 pound Fillo dough (puff pastry)
5 cups finely ground walnuts or pecans-add to this 1/2 cup sugar and
1/2 teasp. ground cinnamon
3/4 pound butter, melted. NEVER USE MARGARINE

Brush a 15" x 9" x 2" pan entirely with butter. Brush each of the first 6 layers of fillo dough with butter, as well as the last 6. Keep a damp towl over the fillo dough while you work. All layers between, brush with butter and spread 2 -3 Tblsp. of nuts over each as you layer them in the pan. Bake at 350* degrees for about 20 minutes until golden brown. Cover with foil and turn down oven heat to 325*degrees and bake another 30 minutes or so. Remove from oven and pour syrup slowly over entire pan. Cool completely before cutting. Cut diagonally the entire pan, one way, then the other to form 1 1/2" diamond cuts. Pastry can be frozen if tightly wrapped. Keeps for at least a week if stored in a cool, dry place like tupperware container.

This is an easy recipe but very time consuming. But the results are wonderful and it makes a lot. I make this for family reunions and they love it!

Sharon.....Faith is not believing that God can.
It is knowing that God will.

April 19th, 2011, 06:24 AM
Sorry to be pedantic, but Filo (Phyllo) is not the same as puff pastry.

August 4th, 2011, 09:14 AM
Do any of you real greeks out there have a recipe for the cone of meat used to make a true Gyro/Yedo? I dont want to make a thrity pound cone. just maybe three to four pounds for home use. I love Gyros but my town does not have a place that makes them.

Kitchen Witch
August 4th, 2011, 10:26 AM
messcook - have you typed gyros into our search? we may have something already posted that you would like to try

August 4th, 2011, 06:22 PM
Is this maybe something you might be looking for?

Gyros on Pita, with homemade Tzatziki Sauce (Greek-Style)

Preparation Time 5 Min, Cooking Time 10 Min
Ready In 15 Min, Difficulty, Level Very Easy
Health Index Average Servings 2
Cuisine Greek Course Main
Speciality Complete Meal Main Ingredient Meat
Savour Blender Sandwich Meat Quick Budget Chef Cook Cooking Gourmet Food Ground Gyro Lamb Melissa Pita 2 For 10 New Jersey
Recipe Story
What happens when you run your own web-cooking show and accidentally buy too much of the the main ingredient? You come up with a quick, easy, and tasty recipe to use it up!

GYRO - 1 lb. lean ground lamb (some recipes use
1/2 lamb, 1/2 ground beef)
2 cloves garlic (chopped)
1 1/2 tsp. dried oregano
1/2 tsp. minced onion
1 tsp. salt, 1 tsp. pepper
1 tbsp. crushed mint

Tzatziki Sauce -
1 seeded med. Cucumber
8 oz plain yogurt
2 chopped garlic cloves
1/2 lemon (juice)
1/2 tsp. pepper, 1 tsp. salt
2 tbsp. dill

GYRO - Mix all ingredients in a bowl and shape into 2 patties (about 1/2" thick). Broil on "low" for 8-10 minutes, then slice the patty into fine strips!
TZATZIKI SAUCE - Peel and remove the seeds from 1 medium cucumber. Either finely chop or run through the food processor.
Mix the rest of the ingredients together
Serve with shredded lettuce, tomato, and onion!


Gyro with Taziki Sauce (Greek)

Sep 26, 2007 10:30 AM as seen on Fox 6 Good Day Alabama.

4 pita bread
2 tablespoon extra virgin olive oil
2 pound chicken tenders
to cup yogurt (Greek) strained
1/3 to chopped small cucumber seeded
cup tomatoes
romaine lettuce shredded
sprinkle feta cheese and Greek seasoning to taste

1. Heat oil in a skillet add chicken. 8-10 minutes or until done medium to high heat.

2. Combine strained yogurt and strained cucumbers and small amount of dill in a bowl.
Refrigerate and set to side.

3. Heat Pitas in a skillet with a small amount of oil till lightly brown on both sides.

4. Remove pitas from heat, arrange 3 slices of chicken on pita bread, add tomatoes, onions, and feta.
Top off with yogurt mixture.

1. Roll pita with ingredients and enjoy!

August 5th, 2011, 09:17 AM
Thanks for replies.

I think the blend Im looking for, and was told is the real thing is a blend of Beef, Pork and Lamb and a few spices, ground fine and formed into the cone shape

August 5th, 2011, 02:15 PM
From my research, the Cone Gyros can be made from a combination of many meats, or from Pork only. Look at the attached, and you will see a homemade version of the pork only adapted for making at home. How Greek Gyro is Made - Photos of Greek Gyro with Pork (


August 5th, 2011, 02:19 PM
From my research, the Cone Gyros can be made from a combination of many meats, or from Pork only. Look at the attached, and you will see a homemade version of the pork only adapted for making at home.

How Greek Gyro is Made - Photos of Greek Gyro with Pork (


August 21st, 2011, 10:39 PM
Sounds great, but for a really authentic taste, try Haloumi or Kefalotiri

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.

August 21st, 2011, 11:22 PM
How would you cook the gyros without a rotisserie?

August 24th, 2011, 12:41 PM
This link shows two ways to cook the gyros without a rotisserie.

How Greek Gyro is Made - Photos of Greek Gyro with Pork


August 24th, 2011, 01:07 PM
Thanks, I missed the link at the bottom of the page.

November 30th, 2011, 03:07 AM
Hiya guys! I think Greek food is one of the healthiest ones ever in the world. Thank you for these wonderful recipes that you've published over here.

April 5th, 2012, 07:12 AM
Greek Cheese Roll (Tirobooreki)

This is an easy recipe for a delicious cheese roll. It has the cheeses anthotiro and feta - ricotta could be a substitute for the anthotiro if you can't get it where you live. The recipe is for 2 rolls, which give you 4 pieces each (see photo). We have put olive oil and sunflower oil together as it would be too 'heavy' if it was just olive oil. Also, just add pepper, but no salt as the Feta is salty enough.


10 sheets filo pastry
250g anthotiro cheese
250g feta cheese
2 eggs
1 tbsp fresh mint
tsp dried mint
75ml olive oil
75ml sunflower oil
Pepper to taste


Crumble the cheese in a bowl.

Beat the eggs and add to the cheese mixture, along with the mint and pepper and mix well.

Open out 1 sheet of filo pastry and brush with the oils.

Place another sheet on top and brush with oil again.

Repeat this process until you have 5 sheets, one on top of the other.

Place half of the filling mixture along one of the narrower edges of the filo, but stopping 5cm short of the edge at each end.

Fold in the 5cm on each side of the filo all the way along (to hold in the filling) and roll the whole thing up into a roll.

Repeat this process with the other 5 sheets of filo and the remaining half of the filling, to make the second roll.

Place in an oven dish and brush on top with oil. Score them on top into 4 sections each, but only superficially, otherwise the cheese will spill out in the oven.

Place in a pre heated oven at 180 degrees Celsius for approx. 30 minutes or until it turns light golden brown.

April 6th, 2012, 07:46 AM
Glad you liked it.

Jamie Harris
June 2nd, 2014, 05:57 PM
All these recipes has me missing Santorini something awful. Great stuff, thanks for sharing.