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Main Dishes: CHEESE PIES , FRIKASSEE OF LAMB, OKRA, SPINACH PIE, MEATBALLS, MOUSAKA, GIOYVETSI, CHICKEN, SOUTZOUKAKIA, SOUVLAKI
Deserts:
GALAKTOBOUREKO
TZAZIKI
Ingredients:
500 grams (1/2 quart) of Greek yoghurt (or
natural full, dairy yoghurt)
Three garlic cloves
1/2 cup of olive oil
1/2 sliced cucumber
ONION SOUP
Ingredients:
1 cup chopped onions
1 cup Olive Oil
6 cups water
1/2 cup grated cheese (Emmenthal is fine)
4 slices white bread
1 teaspoon cornstarch
Salt and pepper for the taste
Fry the onion in the oil until slightly brown. Add the water (should
be boiled), pepper, salt and let it simmer at low fire for about
5-10 minutes. Mix the cornstarch with some water, and pour it
into the soup. Stir for a few minutes and the soup will thicken
slightly. Toast the slices of bread and put them on plates. Pour
the soup on top and sprinkle with the grated cheese.
KAKAVIA SOUP
(FISH SOUP)
Ingredients:
About 1 kilo or two pounds of fish, half small, half
large, any fish will do must be gutted and scaled(get
the cheap ones!)
1 cup of olive oil
Three sliced onions
Three sliced tomatoes
Salt and pepper
Put the smaller fish with enough water to cover them to
boil. Add the olive oil, the sliced onions and the sliced
tomatoes. After boiling them for about 1 hour, strain them
through a strainer, making sure the meat of fish is well
pressed. This is then returned to the heat and now you put
the larger pieces of fish in it. Add water to cover. After
about 1/2 hour, remove it from the fire, and slowly take out
each large fish and remove the bones, head and fins.
Return to the soup and serve hot.
Ingredients:
One whole chicken, about 1 kilo (2 pounds), must be
cleaned first or purchase at a supermarket
Three onions, sliced
1 cup of olive oil
One cup of rice
Salt and pepper
Put the chicken to boil, and after starting to boil, add the olive
oil and the onions. Leave to boil for about an hour, by which
time the chicken should be coming apart. Remove the froth
periodically with a spoon. Remove the chicken and add the
rice. While the soup is boiling, remove all the chicken bones
and re-add to the soup. Add salt and pepper. Serve when rice
is ready, about 10 minutes.
MELITZANOSALATA / EGGPLANT SALAD
Ingredients:
Four medium size
eggplants/aubergines
Three garlic cloves
1/2 cup of olive oil
Ingredients:
Four tomatoes, sliced in segments
(must be hard, salad tomatoes
One sliced onion
1/2 sliced cucumber
Some olive oil
Sliced féta cheese (a white, salty
cheese made with goats milk)
Salt, pepper and oregano
seasoning
Ingredients:
1/2 kilo / 1 pound of Féta cheese,
either whole or in pieces
Four tablespoons butter or
margarine
6 eggs (or 3 eggs)
1/2 cup chopped parsley
Pastry called Filo composed of
very thin pastry sheets (can be
found at specialist delis in North
America or Frozen in Europe
3 cups of white bechamel sauce
(optional)
Salt, pepper, nutmeg
This dish can be done in triangle
sized chunks. After you butter the
fillo and you put the filling in it, fold it
in single triangles and place them on
the oven dish.
Crush the Feta to a paste, add the
bechamel sauce, and the eggs, while
stiring well. Add the salt, pepper and
nutmeg. Line the baking pan with oil, and
then place about 6-10 sheets of filo,
buttering them on each side. Pour the
batter and flatten with a spatula. Then
continue with the rest of the filo sheets
(should be about 20-25 in a package).
Trim the edges and with a sharp knife,
outline the serving squares on the top
sheet (you dont have to actually cut them,
just press the knife on the top surface to
mark them - they should be about 2
inche squares (5 cm). Bake in a
moderate oven for about 30 minutes, or
until the top sheet is dark brown. Now cut
the squares you marked earlier and
serve, after letting it cool a little.
Ingredients:
Two large KOS LETTUCE or HARD
lettuces
Six lamb chops
Some olive oil
Fresh dill
Four eggs
Juice from two lemons
Two sliced onions
Ingredients:
1 kilo (2 pounds) okra - also called ladies fingers - in a
can form is OK
1/2 cup vinegar
1 cup of olive oil
2 teaspoons chopped parsley
2 chopped onions
1 can of pulped tomatoes
1 teaspoon sugar
Salt and pepper
Remove the stems from Okra (if fresh). Wash, drain them and
place on a dish. Sprinkle salt, vinegar and pepper. Put this to
the side while you prepare the rest. Fry the onions in the olive
oil till broan, add the tomatoes, sugar, parsley, salt and pepper.
Simmer until the tomatoes are dissolved fully. Add the okra to
the mixture, add some more water, and boil ror about 30
minutes, adding water.
Ingredients:
One pack of very thin 'fílo' pastry
(obtained from a specialist deli)
1 Kg / 2 lb of spinach, either frozen
or fresh
1 kg / 2 lb of féta cheese
250g / 1/2lb of butter or margarine
2 cloves of garlic or garlic power
Ingredients:
1lb / 1/2kg of minced mixed minced
meat
One choped onion
1 egg
Some olive oil
Some chopped mint leaves
Some flour
Salt, pepper and oregano seasoning
MOUSAKA
Ingredients:
1 kilo / 2 pounds potatoes
1/2 kilo minced meat
1/2 chopped onion
1 cup tomatoes from a can
1/2 glass white or red wine
1 cup of olive oil
1/2 cup chopped parsley
Salt, pepper and nutmeg
For the topping:
1 liter milk/2 pints
1 cup flour
1/2 cup of butter
2 eggs
Grated cheese (Emmenthal OK)
For just plain old Mousaka, remove the potatoes, however it is
normally served with them.
Boil the potatoes and stop half way. Peel them and let aside.
Fry the onion in the oil till brown, add the minced meat, wait 10
minutes while stirring, and add the wine, tomatoe, parsley, salt,
pepper and about a tablespoon of sugar, and then add 1/2 cup
of water. When the water is absorbed, remove from heat, and
add the grated cheese and the egg yolks (keeping the egg
whites for the topping. In a saucepan bring three cups of milk
to boil, mix the flour with the remaining cup and pour stirring
constantly, making a thick paste - if too thick, add milk, if too
thin, add some more flour. Remove from heat, and add the
egg yolks, egg whites and the nutmeg. Butter a baking pan,
and put the sliced potatoes in it. Cover with the meat mixture
and then cover with the contents of the saucepan. When the
topping turns brown, serve cool.
GIOYVETSI/ LAMB STEW
IN CLAY
POTS
Ingredients:
1 kg of lamb(chops/neck,
whatever)
Three sliced onions
1 litre/1 quart of tomato pureé or
tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in
Italian or Greek delicatessens
(called Kritharáki)
Salt, pepper and oregano
seasoning
Ingredients:
One medium size chicken (1kg/2lb)
One sliced onion
1 litre/1 quart liquid tomato paste
1/2 cup of olive oil
Salt and pepper
Two spoons of sugar
Ingredients:
1 kg/2 lb minced meat
2 eggs
1 sliced onion
1 litre/1 quart of liquid tomato
paste
Some olive oil
Salt, pepper and oregano
seasoning
Cumin seasoning
Some flour
2 spoons of sugar
Ingredients:
1 kg/2 lb of pork meat, cut in cubes with 1
inch (2.5cm) sides
6 Pita breads
Juice of 4 lemons
Salt, pepper and oregano seasoning
6 wooden skewers
Tzaziki (see above)
Ingredients:
500 grams (1 lb) semolina (a type of
yellow flour)
1 litre / 1 quart milk
1 package of 'filo' paper-thin pastry
250 grams melted butter
2 packages of vanilla essence For the
surup:
500 grams / 1 lb of sugar
Peel of one orange, grated
1 litre / 1 quart of water
Using a brush coat an oven tray with melted
butter. Add each one of the filo pastry
sheets, one of top of another, until you have
coated 8 of them and have put them on the
tray. In the meantime, empty the milk in a
big pot, add the semolina and vanilla, and
bring to boil, all the time vigorously stirring
with a wooden spoon. The mix should be
like a thick surup (like a fruit jam - must not
be too thick). Remove from the fire and
leave aside to cool for 5 minutes. Empty the
semolina mix onto the oven tray and spread
it around so that the entire tray is filled.
Continue adding the remaining of the pastry
sheets, buttering each one of them until you
have added them all. Using a sharp knife,
notch squares, about 5 cm per side (2
inches). Put in the oven and cook until
brown. Remove and let cool. In the
meantime, place the sugar in a pot, add the
water, the second vanilla essence and the
grated orange peel. Bring to boil and let
cool. Pour the surup over the semolina mix
and put in fridge. This is a delicious desert
and well worth the effort. Must be kept in the
fridge as it contains milk.
LINKS
http://www.all-restaurants.gr/rreceipe.html
http://www.hol.gr/clubs/cookery/greece/en_index.htm
