Moussaka
1 1/2 pounds potatoes
1 cup olive oil
1 1/2 pounds ground beef
1 finely chopped onion
1 minced garlic
1 1/2 pounds aubergines
2 tablespoons butter
3 peeled and chopped tomatoes
2 teaspoons salt
dash of pepper
2 tablespoons, toasted bread crumbs
3 eggs
parsley
*Bechamel Sauce (recipe below)
1/2 pound cottage cheese
1/2 cup Kefalotiri cheese
Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.
*Bechamel Sauce
1 tablespoon minced onion
3 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste
In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper and simmer the sauce for 10 to 15 minutes or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Makes about 2 1/4 cups.
Asparagus and Dill Avgolemono Soup
1 1/3 cups finely chopped white part of leek, washed well and drained
1 1/3 cups finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter
3 pounds asparagus, trimmed and cut into 1 inch pieces, reserving about 30 tips for garnish
4 cups chicken broth
2 cups water
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill
dill sprigs for garnish
In a large heavy saucepan cook the leek, onion and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth and the water and simmer the mixture, covered for 10 to 15 minutes or until the asparagus is tender. Puree the soup in batches in a blender or food processor until it is smooth, transferring it as it is pureed to another large heavy saucepan and let it cool to lukewarm. In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes or until they are tender and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them. In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160F on a candy thermometer and whisk in the minced dill, the additional lemon juice and salt and pepper to taste. The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil. Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs. Makes about 9 cups, serving 6 to 8.
Feta and Mint Rice
2 tablespoons olive oil
1/2 small onion, chopped
1 cup long grain rice
1 14 1/2 ounce can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
salt and freshly ground pepper
Heat oil in heavy medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper. 2 servings; can be double or tripled.
Greek Style Shrimp
3 tablespoons olive oil
1 small onion, chopped
1 28 ounce can Italian plum tomatoes, drained, chopped
1/3 cup dry white wine
1 teaspoon dried oregano, crumbled
3/4 pound uncooked medium shrimp, peeled, deveined
salt and freshly ground pepper
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice. 2 servings; can be doubled or tripled.
Corfu Style Garlicky Fish Stew
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
8 to 10 garlic cloves, to taste, chopped
6 to 8 medium waxy potatoes, to taste, peeled and cut into large cubes
salt and freshly ground black pepper to taste
2 1/2 to 3 pounds grey mullet or whiting, cleaned and gutted
juice of 1 lemon
3 tablespoons chopped fresh flat leaf parsley for garnish
Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice and garnish with chopped parsley. Serve hot. Makes 4 to 6 servings.
Tsatziki
2 cups pressed yogurt
1 cucumber
4 cloves pressed garlic
2 tablespoons olive oil
1 tablespoon vinegar
diced dill
salt
pepper
Grate the cucumber and strain tightly using a cloth until very dry. Mix in all the other ingredients. Serves 6.
Stuffed Vine Leaves
50 to 60 vine leaves
1 1/2 cups onions, finely chopped
1 cup spring onions, finely chopped
1 cup olive oil
1 cup rice
salt and pepper
juice of 2 lemons
1/2 cup dill, finely chopped
1/4 cup fresh mint, finely chopped
Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes. Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another. Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls. Boil gently until the water had been absorbed and rice is cooked. Allow to cool then arrange on a plate, garnished with slices of lemon. Serves 8 to 10.
Kolokithakia Tiganita
3 or 4 courgettes
1/4 cup flour for coating
vegetable oil for frying
salt and black pepper
skordalia or tzatziki to serve
Top and tail the courgettes. Lightly scrape them under running water. Slice them lengthways in medium slices, about 3 to 4 slices each courgette. Spread them out and sprinkle salt and pepper over them. Coat them lightly in flour and fry briefly in hot oil, turning them once, if they are being shallow fried, so they acquire a light golden color on both sides. They should be served very hot and eaten after having being dipped in the skordalia or tzatziki. Serves 4.
Skordalia
3 tablespoons minced garlic
3 or 4 boiled potatoes, mashed or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry
1 cup olive oil
1/3 cup white wine vinegar
salt and pepper to taste
Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick. If using a blender: Place garlic and potatoes or bread in bowl and blend. Add olive oil and vinegar and continue to blend. If too thick, add 1/4 cup cold water. Add salt and pepper. Blend until creamy and thick. Makes 2 cups.
Marinated Crayfish
2 pounds crayfish
1/2 cup olive oil
3 tablespoons flour
2 tomatoes
1/2 cup of vinegar
1 bay leaf
some rosemary
salt and pepper
oil for the pan
Batter:
1 1/2 cups flour
1 teaspoon baking powder
1 egg
a little salt
Clean the crayfish and then boil them into some salted water for a little time. Prepare the batter: In a bowl put the flour, the baking powder and some water and mix them together. Peel the crayfish carefully and throw away the heads. Dip them into the batter and fry them into hot oil. When you finish frying, add the 1/2 cup of olive oil into the pan. When hot put in the flour and cook it until brown. Melt the tomatoes and put them in the pan along with the vinegar stirring carefully. Then add the bay leaf, the rosemary, salt and pepper and some water and boil them until the sauce is thick. Pour it over the crayfish.
Kreatopites
3 tablespoons butter or margarine
2 shallots or green onions, minced
1 lb lean ground lamb or beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh dill, chopped
1/2 cup tomato sauce
salt and freshly ground pepper to taste
1/2 cup grated kefalotyri or Parmesan cheese
1 egg, lightly beaten
1 tablespoon bread crumbs, if needed
1 pound filo pastry, defrosted
1 cup butter or margarine, melted
In saucepan, melt butter over medium heat; add shallots and saute until soft. Add meat; mash with fork until browned. Add wine; simmer a few minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing. Preheat oven to 350F. Remove filo from package, covering with waxed paper and damp towel. Take out one sheet at a time, keeping remainder covered. Place oblong on flat surface. butter filo, one sheet at a time, using pastry brush. Repeat with second sheet. Cut sheets into 2 inch wide strips. Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used. To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden. Makes 35 to 40 pieces. Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350F. Do not thaw; bake for 15 to 20 minutes or until golden.
Greek Chicken Salad
3 cups cooked chicken breast, cubed
2 medium cucumbers, peeled, seeded and chopped
1 1/4 cup feta cheese, crumbled
2/3 cup pitted ripe olives, sliced
1/4 cup parsley, snipped
1 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon oregano
3 cloves garlic, minced
lettuce leaves
pita bread halves
In a large bowl, mix first 5 ingredients. In a separate small bowl, mix mayonnaise, yogurt and oregano. Add mayonnaise mixture to chicken and toss to coat. Cover and chill. Serve in pita halves lined with lettuce leaves. Serves 4 to 6.
Humus
7 ounces chickpeas
2 cloves garlic
1 teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon cumin
3 tablespoons extra virgin olive oil
3 tablespoons tahini
3 tablespoons water
4 tablespoons fresh lemon juice
paprika
parsley
The previous evening place the chickpeas in a bowl of water to soak. The next day boil until tender. Drain and leave to cool. In a deep bowl dissolve the tahini in the water. Place the chickpeas in a blender or food processor and while processing add the salt, the tahini, garlic, pepper, olive oil and the lemon juice. Continue processing until the mixture has a creamy texture. Serve cold, sprinkled with paprika and garnished with finely chopped parsley.
Salata
3 tomatoes, cut in wedges
salt and pepper
1 cucumber, sliced
1/3 pound feta cheese
1 onion, sliced
2 dozen Greek black olives
2 green peppers, cut in rings
oregano, dried or fresh
6 tablespoons olive oil
2 tablespoons wine vinegar or lemon juice
Place tomatoes, cucumber, onion and peppers in salad bowl. Shake together, olive oil, vinegar, salt and pepper. Top with cubed feta cheese and the olives. Sprinkle with oregano.
Baklava
1 pound phyllo pastry
3/4 pound almonds, pounded into crumbs
1/2 pound butter
1/3 cup sugar
1 tablespoon cinnamon
Syrup:
2 1/4 cups sugar
3/4 cup honey
3/4 cup water
cinnamon stick
1 teaspoon clove sticks
In a bowl, mix the pounded almonds, the sugar and the cinnamon. butter a small pan and lay a few sheets of phyllo pastry onto it brushing each one with butter. Next, spread a small amount of the almond mix over the phyllo layer. Continue by making successive layers of phyllo and almond mix of about equal thickness. Finish with a thicker layer of phyllo sheets, about 6 to 8 sheets, brushing each sheet with butter. With a sharp knife cut the baklava into diamond shaped pieces. Sprinkle with water and bake in a medium oven for about an hour. In the meantime, prepare the syrup as follows: In a pot, place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes. When the baklava is ready, remove from the oven and let it cool. Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
Greek Lamb Stew with Vegetables
2 pounds lamb, cut in 2 inch pieces or kept whole as roast
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon tomato paste
3 cups water
1 large bay leaf
1/2 teaspoon oregano
salt and pepper to taste
2 pounds fresh vegetables, variety
In Dutch oven, brown meat in oil. Add onions; saute until translucent. Add tomato paste, water, bay leaf, oregano, salt and pepper. Cover and simmer about 2 hours. Chop fresh vegetables and add to meat during the last 45 minutes of cooking. Serve at once. Serves 4 to 6.
Gyros
8 ounces lean minced lamb
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 clove garlic, crushed
2 tablespoons lemon juice
1/2 small onion, finely chopped
Cucumber and Yogurt Sauce
1 medium tomato, sliced
1/2 small onion, thinly sliced
2 pita pocket breads, slit on edges
Lightly oil a heavy based frying pan. Mix together the onion and garlic and fry gently until soft. Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly. Divide the mixture into two and shape into patties Cook the patties under a preheated grill for about 8 to 10 minutes or until the meat is cooked. Carve the patties into thin slices and serve in pita pockets with the onion, tomato and cucumber sauce
Cucumber and Yogurt Sauce
4 ounces plain low fat yogurt
1/4 cup seeded and finely chopped cucumber
1 tablespoon finely chopped onion
1/2 clove garlic, crushed
1/2 teaspoon sugar
Place all the ingredients in a mixing bowl and mix thoroughly.
Greek Potatoes with Lemon Vinaigrette
1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low salt chicken broth
Preheat oven to 425F. Whisk olive oil, lemon juice, shallots oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes. Makes 4 servings.
Chicken with Olives and Feta Cheese
2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2 ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. Makes 6 servings.
Green Beans and Potatoes in Olive Oil
2 pounds fresh green beans
1 large onion, grated
4 potatoes
4 ripe tomatoes or 1 can peeled, chopped tomatoes
a little grated garlic
2 teaspoons parsley, finely chopped
salt, pepper
pinch of sugar
Clean and wash beans thoroughly. Heat the oil in a pot and saute the onion. Add the remaining ingredients except the potatoes, along with a little water, let simmer for 20 minutes, then add the potatoes that have been cut into quarters. If necessary add a little more water and cook until well done. Serve lukewarm.
Souvlaki
2 pounds meat
5 cloves finely chopped garlic
olive oil
1 tablespoon oregano
salt
pepper
Cut the meat into 2 x 2 inch cubes. Mix with the rest of the ingredients and marinate, preferably overnight in the refrigerator. Skewer with or without your favorite vegetables, like mushrooms, peppers, onions or tomatoes and barbecue at medium heat. Baste with an olive oil, lemon juice and oregano brine. Serves 4.
Tyropita
1 pound feta cheese
1 pound filo pastry
1/4 pound ground kefalograviera cheese
1 cup milk
3 tablespoons butter
4 eggs, beaten
dill or mint, diced
pepper
a little margarine
Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill or mint, eggs and pepper. Butter a pan with the margarine and place half the sheets of filo on the bottom also buttered with the margarine. Pour the cheese mix and cover with the rest of the filo sheets, also buttered with margarine. Bake in 350F oven for about 1 hour. Serves 4.
Spanakopita
2 pounds spinach
2/3 pound diced green onions
1 bunch diced dill
1 finely chopped leek
2 eggs
1 1/2 cups olive oil
1 pound filo pastry
salt
pepper
Clean and boil the spinach lightly. Strain it well and chop it. Brown the green onions and the leek lightly in a pot using half the olive oil . Remove from the heat and add the dill, the eggs, the spinach and salt and pepper. Oil a pan and spread half the sheets of filo sheets. Spread the spinach mix on top and then cover with the other sheets. Oil the top and bake in medium oven for about 1 hour.Serves 6.
Sykotakia Ladorigani
1 pound chicken, lamb or calf liver
flour for dredging
juice of 1 lemon
2 cloves garlic, chopped, optional
olive oil for frying
salt
pepper
oregano
Wash the liver very well. If using lamb's or calf's liver, cut it into strips or cubes. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium high heat. Add the oregano, lemon juice and garlic if used. Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture. May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice. Serves 4 to 5.
Skorthalia
5 to 6 cloves garlic
1/3 pound boiled potatoes
1/2 cup olive oil
sprinkle of vinegar
Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste.
Dolmathes
1/2 pound grape leaves
1 pound finely chopped onion
1 cup rice
1 cup olive oil
1 bunch finely chopped dill
1 bunch finely chopped mint
juice from 1 lemon
Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in the rice, 1 cup hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4 to 5 minutes. Wrap one tablespoon of the mixture with a grape leaf and repeat until completed. Carefully place the dolmathes in a pot with some space between them. Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 2 cups of water. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon. Serves 4.
Bifteki
2 slices of bread, soaked in water for 10 minutes
2 pounds minced beef or pork
1 large grated onion
1 egg
1 tablespoon oregano
2 tablespoons thyme
1 tablespoon chopped fresh mint
some chopped parsley
salt
black pepper
1 lemon, to garnish
Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5 to 6 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad.
Taramosalata
1/4 pounds tarama fish roe
2/3 pound boiled potatoes
1 cup olive oil
1 small onion
1 1/2 lemons, squeezed
Mash the tarama, the potatoes and the onion. Beat the mix until very soft and creamy. Add the olive oil and lemon juice together very slowly while mixing. Serve with olives. Serves 6.
Giavourlakia Avgolemono
2 pounds ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/2 stick butter at room temperature
salt and pepper to taste
For the Avgolemono: 2 eggs + 1/4 cup lemon juice
In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1 inch balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice and slowly trickle 2 ladles full of broth to temper the eggs, beating constantly to prevent the eggs from scrambling. Add to the soup.
Avgolemono Sauce
1 to 2 cups soup or food broth
2 eggs
1 whole onion
juice from 1 lemon
some flour
In a saucepan over medium heat, mix a little flour with the lemon juice then add the eggs and beat well. Slowly add the broth while continuing to beat. Remove from heat before the sauce thickens. Pour and mix the avgolemono sauce into your food.
Exohiko
2 pounds lamb leg
2 onions, chopped
1 cup butter
1/2 pound kefalograviera cheese
salt and pepper
6 sheets puff pastry
Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt and pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium low oven for 1 1/2 hours. Serves 6.
Theepless
4 cups self rising flour
4 tablespoons sugar
1 cup sugar
4 eggs
1 rinded lemon
2 tablespoons oil
oil for cooking
2 cups honey
cinnamon
coarsely chopped walnuts
Place the flour in a big, deep bowl. Mound the flour and make an opening in the middle. Meanwhile, beat eggs with the sugar, lemon rind and oil. Place the egg mixture in the opening and knead the dough until firm. Divide the dough equally many times and roll each division into thin pieces. Cut the pieces in triangle sections. Heat the oil well and stick the dough strips in the hot oil one by one. Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown. Take them out and place somewhere to cool. Heat the honey with one cup of sugar until boiling. Spoon out the froth that forms and lather the ready theepless with the honey syrup and sprinkle cinnamon and walnuts as a garnish.
Loukoumades
4 teaspoons yeast
2 cups flour
1/2 teaspoon salt
oil
thyme honey
cinnamon
sesame seeds
Thin the yeast in 1/2 cup of warm water. Mix the flour with the salt and put it in a deep ball. Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste. Cover and leave in the shade for 1 1/2 hour until it rises and forms bubbles under the surface. Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time. The mix will form round dumplings. Remove them with a strainer/ladle when they darken a little. Pour honey over them, cinnamon and the sesame seeds.
Baklava 2
1 pound filo pastry
7/8 pound ground almonds
2 teaspoons cinnamon
pinch of clove
1 cup butter
2 cups sugar
1 cup thyme honey
lemon juice
2 teaspoons vanilla
Mix the almonds, cinnamon and clove. Butter a pan and place 4 buttered sheets of filo. Spread a thin layer of the mix and then two more sheets of filo. Repeat until you have 4 sheets left, which you use for the top layer. Cut the baklava in squares, all the way to the bottom of the pan. Top with the remaining butter and bake in medium oven for 45 minutes. Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes. Remove any froth off the top and pour over the baklava. Serve cold.
Tsoureki
1 cup milk
2 cups sugar or honey
2 teaspoons cinnamon
1/2 pound sweet butter
1 tablespoon mahlepi powder
2 packages active dry yeast
1/2 cup warm water
5 eggs or egg substitute
10 cups flour
pinch of salt
In a small saucepan bring the milk to a boil. Pour it into a large mixing bowl and add the sugar, butter, mahlepi and salt. Let cool to lukewarm. Dissolve yeast in warm water and add to lukewarm milk. Beat 4 eggs and add to the milk mixture. Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir. Coat your hands with flour and work in the rest of the flour by hands until a soft, elastic dough forms. Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk. Punch down dough and knead again. Divide the dough into 12 balls about the size of oranges. Roll each ball on a board into a rope 1.5 x 2 inches thick and 15 to 20 inches long. Braid three ropes together to make a twist. Pinch ends and tuck under. Place on greased baking sheets and let rise until twists are doubled in bulk. Preheat oven to 350F. Brush the twists with the remaining well beaten egg and bake until tops are a deep chestnut color, about 30 minutes. Check after 15 minutes and if the color is darkening too quickly, reduce heat to 275F and continue to bake for 1/2 hour. Cool on baking sheets for 10 minutes and then invert on racks to finish cooling. Store in covered containers or wrap and keep in the freezer.
Galactobouriko
Filling:
7 eggs
1 cup sugar
2/5 cup semolina
3 1/5 cups creamy milk
1 vanilla pod, or 3 to 4 drops vanilla essence
1 ounce unsalted butter
Pastry:
1 pound filo pastry
1/2 cup unsalted butter, melted
Syrup:
2/5 cup water
1 stick cinnamon or some lemon peel
2/3 pound caster sugar
1 tablespoon lemon juice
Bring the milk with the vanilla pod to the boil gently. If you are using vanilla essence do not add it yet. Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula. Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened. Take off the heat, mix in the butter and let it cool for 10 minutes. Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring. If using vanilla essence add it at this stage. Return to a gentle heat for a further 2 to 3 minutes, stirring continuously, then withdraw from the heat. While working with the pastry, stir the mixture occasionally to prevent a crust forming on top. Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the filo pastry and fill in exactly the same way as described in - Cheese Pie. Bake in a preheated oven, 350F, for 45 minutes until pale golden. Take out and cool for 10 minutes while you make the syrup. Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5 to 7 minutes until slightly thickened. Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko. Once the syrup has been absorbed, cut and serve. You may, if you like, replace the vanilla with cinnamon and nutmeg powder. Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day. No need to keep it in a refrigerator unless the weather is particularly hot.
Melomakarona
1 cup olive oil
1/3 cup sugar
4 tablespoons brandy
juice of 1 orange
1/2 teaspoon cinnamon
1 3/4 self raising flour
pinch of salt
1/2 teaspoon bicarbonate of soda
Syrup:
1 teacup honey
1/2 cup sugar
2/3 cup water
Topping:
2 teaspoons cinnamon
6 ounces shelled walnuts, coarsely chopped
Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon. Knead the dough well for about 10 minutes. If too sticky, add 1 to 2 tablespoons more flour and mix it well. Knead until it feels soft and pliable. Flour your hands and take egg sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttered baking sheet and flatten them with the palm of your hand. Bake in a preheated oven, 350F, for 25 minutes. Let them cool and harden for 24 hours before dipping them in the honey syrup. Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4 to 5 minutes. Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon. Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts. If they are not consumed during the next 3 to 4 days they should be kept in airtight tins, like biscuits. Allow two melomakarona per person.
Salata Marouli
1 head Romaine lettuce
3 to 4 scallions, chopped
2 to 3 tablespoons fresh chopped dill
olive oil
vinegar
salt
Wash the lettuce leaves very well under cold running water. Chop the lettuce finely and put it in a bowl. To it, add the scallions and dill. Add salt, olive oil and vinegar to taste. Traditionally, this salad has a tart flavor, add a little extra vinegar. Serves 6.
Patates Psites
12 peeled and chopped potatoes
4 to 5 lemons
2 to 3 cups chicken broth
1/4 cup shortening
olive oil
garlic, fresh or powdered
oregano
salt
pepper
Wash the potatoes. Cut into quarters lengthwise and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1/2 inch deep with water if needed. Season the potatoes with salt, pepper, oregano and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening into 1/2 by 1/2 inch cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375F for about 30 to 40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crisp them as desired. Squeeze a lemon or two over them. Serves 6 to 8.
Chicken Manestra
1 chopped onion
8 chicken pieces
2 tablespoons olive oil
crushed garlic to taste
4 cups water
3 tablespoons tomato paste
1/2 cup orzo
salt
pepper
Saute onion in olive oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add orzo, stirring with a watchful eye until orzo is tender. Serves 4 to 8.
Veal Stifado
2 pounds veal shoulder
1 onion chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes, peeled and cut up
1 tablespoon tomato paste
1 bay leaf
salt
2 pounds baby onions
Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes, the tomato paste thinned in a cup of water, the bay leaf, salt, pepper and 1/2 cup hot water. Cover and simmer for 1 1/2 hours. Cross the baby onions with a sharp knife, add them into the pot and cook for another hour. Serves 5 to 6.
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