Greek Cuisine

[b-man]

Hard-Boiled Eggs Stuffed

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

Ingredients:

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

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

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

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

4. Serve.

B-man

[b-man]

Tzatziki with no garlic - (Tzatziki horis skordo)

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

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

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

B-man

[b-man]

Yoghurt dip - (Tzatziki)

One of the most popular Greek appetizers.

INGREDIENTS:

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

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

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

B-man

[b-man]

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

Serves 6 persons

INGREDIENTS:

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

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

B-man

[b-man]

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

Baked rabbit with mushrooms

Yield: 4 to 6 serings

Ingredients:

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

Sauce

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

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

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

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

B-man

[b-man]

Charcoal Lamb Chops - (Arnaki Sta Karvouna)

INGREDIENTS:

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

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

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

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

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

B-man

[b-man]

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

Crock - pot meat from Sifnos island

Yields : 4 - 6 persons

INGREDIENTS:

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

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

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

B-man

[b-man]

Moussaka - (Mousakas)

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

Serves: 6 people

INGREDIENTS:

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

Coating:

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

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

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

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

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

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

B-man

[b-man]

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

Serves : 4 - 6 persons

INGREDIENTS:

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

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

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

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

Serve with rice.

B-man

[b-man]

Souvlaki - (souvlaki)

Serves: 4 persons

INGREDIENTS:

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

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

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

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

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

Serve with a greek salad

B-man

[b-man]

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

Serves: 3 - 4 persons

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

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

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

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

B-man

[b-man]

Tas kebab rice - (Pilafi Tas Kebab)

Serves: 4 persons

INGREDIENTS:

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

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

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

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

B-man

[b-man]

Traditional Filo dough for pies - (Zimi gia filo)

Yields:4 - 5 sheets of filo pastry

INGREDIENTS:

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

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

B-man

[b-man]

Baklava Rolls - (Baklavadakia)

INGREDIENTS:

Filling:

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

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

Heat oven to 350 degrees.

Mix first four ingredients together for filling.

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

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

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

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

B-man

[Aline]

Greek Salad

(12 servings)

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

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

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

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

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

[Aline]

Avgolemono Soup (Greek Egg and Lemon Soup)

(6 to 8 servings)

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

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

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

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

[b-man]

GREEK COUSCOUS

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

Ingredients:

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

Yield: 4 servings

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

Fluff with a fork.

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

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

Pour over the couscous mixture, tossing gently to coat.

B-man

[Ohiojude]

Yoghurt Pie

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

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

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

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

[Ohiojude]

Saganaki - Flaming Greek Cheese Recipe

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

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

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

[Aline]

Eggplant and Yogurt Dip

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

(1-1/4 cups)

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

Preheat oven to 425 F.

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

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

Serve with pita bread or on melba toast.