We’re off to the Mediterranean port of Greece! A land rich in culture and cuisine! Dust off those recipes…and share with all of us here at the International Cuisine|International Recipe forum. And to all of our Greek friends…be sure to share a taste of home! Now, lets all get ready to tickle the taste buds!
Aline & B-man 
Greek Mushroom Salad
Mushroom, tomatoes and black olives with feta cheese.
Ingredients:
2 Tbsp olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1/4 cup finely chopped fresh oregano
1 Tbsp tomato paste
1/4 cup water
10 seeded black olives
7 oz reduced fat feta cheese, crumbled
3 medium tomatoes (15 oz)
1 cup sliced mushrooms
Halve tomatoes, remove and reserve seeds and pulp, slice tomato flesh.
Heat oil in wok, stir-fry onion and garlic until onion is soft.
Add mushrooms to wok with reserved tomato seeds and pulp. Add two tablespoons of the oregano, tomato paste and the water. Stir until sauce boils.
Combine mushroom mixture in large bowl with olives, cheese and reserved tomato flesh.
B-man 
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
GREEK-STYLE MARINATED MUSHROOMS
Yield: 3-1/3 cups (10 servings)
INGREDIENTS:
3 cloves garlic, minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon whole coriander seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1-1/2 pounds small to medium mushrooms, cleaned, stems trimmed flat
In a large saute pan, saute the garlic in the oil for
2 minutes. Add the remaining ingredients except the
mushrooms; bring to a simmer.
Add the mushrooms; cover and simmer over low heat for 5 minutes,
or until the mushrooms are tender, stirring occasionally.
Put the mixture in a glass bowl or jar. Cover and refrigerate
1 to 4 days. Drain off and discard the marinade before serving.
B-man
Orzo Salad
Orzo is a rice-shaped pasta found in many Greek dishes. It is a basis for truly delicious salads that are easy to assemble and easy to pack along on picnics. Orzo is particularly tasty tossed with fresh ingredients like olives and tomatoes.
Makes 2 servings
Ingredients:
1 cup dry orzo
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 cup sliced green olives
1/4 cup thinly sliced onion
1/2 cup grape tomatoes
1 teaspoon minced garlic
1 tablespoon fresh chopped flat-leaf parsley
salt and pepper to taste
First, cook the orzo according to package directions in boiling salted water. Drain and rinse well under cold water, then drain again.
Second, toss the cooked orzo with the olive oil and vinegar in a medium bowl.
Third, fold in the olives, onion, tomatoes, garlic and parsley. Season to taste with salt and pepper.
B-man
Gyro Burgers
This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine.
Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess. You can broil these if you prefer.
Ingredients:
3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumbs
1/2 cup minced onions
1 clove garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
1/2 head romaine lettuce, shredded
1 cup tzatziki, homemade or purchased
4 pita pockets
Makes 4 servings
In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours).
When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.
B-man
Aegean Fish Stew
A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono (egg and lemon sauce). Substitute vegetable broth or fish stock for the chicken stock, if you like.
Yield: 4 servings
Ingredients:
1/4 cup all-purpose white flour
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 lb. monkfish, halibut or sea bass fillet, trimmed of any skin and membrane and cut into 1 1/2-inch chunks
3 tsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
3/4 cup dry white wine
3 cups defatted reduced-sodium chicken stock or 1 cup bottled clam juice diluted with 2 cups water
3/4 lb. yellow-fleshed potatoes (3-4), peeled and cut into quarters or eighths lengthwise, depending on size 3/4 lb. carrots (about 4), peeled, cut into 2-inch-long sticks
1 large egg
3-4 Tbsp. fresh lemon juice
1/4 cup chopped fresh dill or fennel fronds
Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge fish in flour. Heat 2 tsp. of the oil in a Dutch oven or large sauté pan. Swirl the pan to coat the bottom evenly with oil, then add fish. Cook, turning, just until lightly browned, 2 to 3 minutes. Transfer the fish to a plate and set aside.
Add the remaining 1 tsp. oil to the pan and reduce heat to medium. Add onions and garlic and cook until softened, about 2 minutes. Slowly pour in wine and bring to a boil. Add stock or clam juice and water; bring to a boil. Add potatoes and carrots and return to a boil once again. Cover and cook over medium heat until the vegetables are just tender, about 20 minutes.
Return the fish to the pan, reduce heat to low and cook, covered, until the fish is opaque in the center, 5 to 10 minutes longer. With a slotted spoon, transfer the fish and vegetables to a plate and keep warm.
Increase the heat to high and boil the cooking liquid for 5 minutes to intensify the flavors. In a medium-sized bowl, whisk together egg, 3 Tbsp. lemon juice and dill or fennel. Gradually whisk a little of the hot cooking liquid into the egg mixture, then pour the egg mixture into the remaining cooking liquid in the pan. Cook over medium heat, stirring constantly, until slightly thickened (do not boil), 1 to 2 minutes. Return the fish and vegetables to the pan and warm through. Taste and adjust seasonings, adding more lemon juice, if desired.
B-man
Greek Mushroom Rissoni
A blend of mushrooms, tomatoes and rissoni with a swirl of feta.
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
Suggestions: Serve as a side dish.
Ingredients:
1/2 cup water
1 1/4 cup Rissoni (rice shaped pasta), uncooked
1 Tbsp olive oil
1 can Italian-style tomatoes (approx. 14 oz)
1 can chicken soup (approx. 14 oz)
1 lb fresh white mushrooms, sliced
1 oz reduced fat Feta cheese, crumbled
Heat oil in a large saucepan over medium heat.
Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in rissoni, tomatoes, chicken soup and water. Simmer covered, stirring occasionally, until rissoni is tender and most of the liquid is absorbed (about 9 minutes).
Stir in Feta cheese and serve immediately.
B-man
Greek Lamb Casserole
Greek Lamb Casserole, a savory one-dish dinner, is a lighter interpretation of pastitsio, a Greek pasta casserole. The original is topped with a heavy cream sauce, but this version bakes under a “heart-healthy” mixture of yogurt, egg whites and flour. Lean lamb shoulder and eggplant cooked with a minimal amount of oil help keep the fat content of the dish low.
Ingredients:
2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplant, peeled and cut into -inch chunks
3/4 cup water
10 ounces well-trimmed lamb shoulder, diced
1 can (28 ounces) crushed tomatoes
3/4 cup chopped fresh mint
3/4 cup chopped fresh dill
3/4 teaspoon salt
12 ounces orzo
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites
Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.
Stir in tomatoes, cup of mint, cup of dill, and salt and bring to a boil. Reduce to a simmer, cover and cook 20 minutes, or until lamb is tender.
Meanwhile, cook orzo according to package directions. Drain.
Preheat oven to 350 degrees. Combine yogurt, flour and egg whites in small bowl.
Stir drained orzo into lamb mixture. Spoon mixture into 11-by-7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta is piping hot, about 20 minutes. Sprinkle remaining cup mint and cup dill on top and serve.
Makes 6 servings.
Note: To make this dish ahead, bake it, let it come to room temperature, cover and refrigerate. To reheat, spray foil with cooking spray,cover, and reheat in a 300-degree oven until heated through, about 30 minutes.
B-man
Souvlaki or Shish Kebab
This is the way we do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best!
Ingredients:
Meat and Marinade:
1 1/2 lbs pork tenderloins, cut up into 1 1/2 x 1 1/2 inch cubes (or the meat of your choice)
1/2 cup olive oil
2 tablespoons Worcestershire sauce (not traditional - but I like the flavour it adds)
4 cloves garlic, minced
1/4 teaspoon hot pepper flakes (I use a whole dried one, crumbled)
1 1/2 tablespoons dried oregano
1 lemon, juice of
Fixings:
1 (8 count) package greek pita bread
1 medium onions, sliced thin
1 large tomatoes, sliced thin
1 cup tzatziki (you can find my way to make tzatziki in my recipes - or do a recipe search)
1/2 cup chopped parsley
makes: 4 servings - 8 souvlaki
marinate meat:
Cut tenderloin into bite-size chunks and put into a tupperware with remaining ingredients.
Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven’t the time, just do what you can).
When ready to bbq, skewer meat onto metal or wooden skewers (remember to the wooden skewers in water for atleast 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can’t possibly wait any longer to eat.
To prepare the fixings:
As you are bbqing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,‘toasty’ smell.
Here is the’technique’ part.
Have cut some squares of foil a bit larger than the pita breads.
Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
Take a skewer of meat and place in center of pita.
Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
B-man
Baklava
Baklava, or paklava, is one of those few dishes, like pizza or ice cream, that has become “owned” by the whole world. Although an old world tradition, these days, you can purchase ready-made fillo and carry on the tradition of making baklava at home.
Makes sixteen to eighteen 1 1/2-inch piece
Ingredients:
For the syrup:
1 cup sugar
1 cup honey
1 cup water
1 tablespoon freshly squeezed lemon juice
For the filling:
2 cups walnuts, finely chopped but not pulverized
1/2 teaspoon powdered cinnamon
3 tablespoons sugar
2 sticks unsalted butter, melted
1/2 pound fillo dough
MAKE THE SYRUP:
MAKE THE FILLING:
MAKE THE BAKLAVA:
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.
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.
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.
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.
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.
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.
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
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.
Greek Vegetable Kabobs
Yield:8
4 cloves of garlic, minced
2 bay leaves
1/2 cup of olive oil (125ml)
1 cup of dry white wine (250ml)
2 tbsp of lemon juice (30ml)
1 tbsp of fresh oregano, chopped (15ml)
1 tsp of sea salt (5ml)
1 tsp of lemon zest (5ml)
1 tbsp of fresh thyme (15ml)
1/2 tsp of ground black pepper (2.5ml)
Kabobs
8 skewers
1 large red pepper, cut into cubes
1 large yellow pepper, cut into cubes
2 small zucchinis, cut ½â€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.
Scallion and Feta Pie from Thessaly
Onions always provided a very economical way to fill a pie and hence a whole family’s belly. In the North of Greece, the preferred varieties for pie fillings, stews, and roasts have always been scallions and leeks. There are lots of recipes, for example, for lamb or other meats cooked on a plump bed of scallions, spring onions, or leeks, and for leek pies. Here is a variation on the theme. It is essential to use as much of the upper greens as possible.
Makes 10 to 12 servings
Ingredients:
2 pounds scallions or spring onions
1/4 cup (1/2 stick) unsalted butter
2 cups milk
Salt to taste
1 pound Greek feta cheese, crumbled
1 pound myzithra cheese, crumbled or an equal amount whole-milk ricotta cheese, drained in cheesecloth
4 large eggs, lightly beaten
Freshly ground black pepper to taste
1 pound commercial phyllo pastry, defrosted and at room temperature
3/4 cup extra-virgin olive oil
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.
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.
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.
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
Crisp Calamari
Yield:6
2 squid, cleaned
2/3 cup flour
2 tsp grated lemon, rind
1/2 tsp salt
1/2 tsp pepper
1 cup vegetable oil
6 lemon, wedges
With sharp knife, cut squid crosswise into rings.
In bowl, combine flour, lemon rind, salt and pepper; add squid rings and tentacles, in batches, and toss to coat.
In skillet, heat oil over medium-high heat; cook squid, turning once, in batches and without crowding, for 2 to 3 minutes or until golden.
Drain on paper towel-lined plate. Serve with lemon wedges.
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
Ancient honey and sesame fritters - (Arxaies Tiganites me meli kai sousami)
NOTES
It is amazing how little this recipe has changed 1800 after. The Roman Physician Galinos (129 – 99 ac) describes in his book this sweet with many details.
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season *(our season proposal is not constraining)
INGREDIENTS
· 120 gr. ( 4-1/4 oz.) flour
· 225 ml ( 1 cup ) water
· 2 spoons honey
· Oil for frying
· 1 spoon (15 gr) baked sesame seeds
METHOD
Mix the flour, the water and one spoon of honey and make a dough. Heat 2 spoons oil in a frying pan and pour ¼ of the mixture. When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions. Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.
Ancient sweet with honey -
NOTES
This is an ancient Greek Recipe taken from the “Taste” Greek Magazine.
INGREDIENTS
· 200gr ( 7 oz. ) white flour
· 50gr ( 1.8 oz. )peeled almonds
· 50gr ( 1.8 oz )walnuts
· 50gr ( 1.8 oz ) sesame
· 150gr ( 5-1/3 oz ) honey (thyme fed)
· 3 eggs
METHOD
Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool.
Ancient Greek Shrimps in a glace of honey - (Arxaies garides me glaso meliou)
NOTES
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 2 persons
Season *: All season
*(our season proposal is not constraining)
INGREDIENTS
· 225 gr ( 8 oz ) cooked, cleaned shrimps (if frozen, defrost and strain them)
· 1 spoon olive oil
· 2 spoons garos
· 1 spoon honey
· 2 spoons fresh oregano
· Black pepper
METHOD
Place the oil, garos and honey in a baking pan and add the shrimps. Saute the shrimps on this juice for 2-3 minutes until they soften. Remove the shrimps and keep them warm. Boil the juice until half of it remains. Add the oregano and pour the sauce over the shrimps. Dredge black pepper over them and serve.
Ancient Greek Pulp - (Arxaios hylos Kikeon)
NOTES
Kikeon is something between food and drink. The word “kikeon†(κυκεών) comes from the verb “kikan†(κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeonâ€
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season
*(our season proposal is not constraining)
INGREDIENTS
· 3/4 cup (120 gr) semolina
· 375 gr riccota cheese
· 2 spoons honey
· 1 small beaten egg
METHOD
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.
Kikeon is something between food and drink. The word “kikeon” (κυκεών) comes from the verb “kikan” (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon”.