Greek Cuisine

RECIPE FORUM International Recipes
126

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 friend…it’s direct from his Mother (Mrs. Siourix), handed down in the family.

BAKLAVA

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.

PASTRY
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.

127

Sorry to be pedantic, but Filo (Phyllo) is not the same as puff pastry.

128

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.

130

Is this maybe something you might be looking for?

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

Summary
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!

Ingredients
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

Directions
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!

also

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
½ to ¾ cup yogurt (Greek) strained
1/3 to ¼ chopped small cucumber seeded
½ 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.

  1. 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!
131

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

132

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

Pat

133

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

Pat

134

Sounds great, but for a really authentic taste, try Haloumi or Kefalotiri

135

How would you cook the gyros without a rotisserie?

136

This link shows two ways to cook the gyros without a rotisserie.

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

Pat

137

Thanks, I missed the link at the bottom of the page.

138

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.

139

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.

Ingredients

10 sheets filo pastry
250g anthotiro cheese
250g feta cheese
2 eggs
1 tbsp fresh mint
½ tsp dried mint
75ml olive oil
75ml sunflower oil
Pepper to taste

Preparation

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.

140

Glad you liked it.

141

All these recipes has me missing Santorini something awful. Great stuff, thanks for sharing.