http://www.goodrecipes-online.com/recipes/greek.html Moussaka - a traditional Greek Recipe Alexandra Tsakiridou “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. This recipe is for 6 people. INGREDIENTS 700 gr. (1 ½ lb.) shoulder of lamb. (boneless weight) 700 gr. (1 ½ lb.) aubergines 175 gr. (6 oz.) onions 225 gr. (½ lb.) tomatoes 150 ml. (? pt.) olive oil 5 ml. (1 teaspoon) ground allspice 15 ml. (1 tablespoon) chopped parsley 425 ml. (? pt.) b?chamel sauce Salt Freshly ground black pepper Coating 1 large egg large pinch grated nutmeg 75 gr. (3 oz.) Cheddar cheese Preparation 1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (? in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. 2) Peel and slice the onions; peel, de-seed and chop the tomatoes. 3) When ready to cook, pat the aubergine slices dry with paper. 4) 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. 5) 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. 6) 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. 7) Heat oven to 180-C. (350 F.), gas mark 4. 8) In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines. 9) 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. 10) 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. -------- CONTENTS -------- Arakas Loukoumades Baklava Moussaka Briami Plaki Dolmades Rebithosoupa Eliopsomo Saganaki Fakes Skordalia Fasolakia Spanakotiropita Fasoulada Strapatsada Galaktoboureko Tiropita Gemista Tzatziki Halvas Xtapodaki Imam Baildi Kalamarakia Kolokithakia ============================================================================== ------ ARAKAS ------ (Fresh Green Peas in Tomato Sauce) Ingredients 1 kg peas 250 gr. tomatoes, finely sliced 1 large onion, thinly sliced 150 ml water salt 150 ml olive oil 6 teaspoons fresh dill, chopped o Shell the peas, if needed. o Rinse them in cold water and drain. o Sautee the onions in the olive oil. o Add the tomatoes, peas, salt and the dill. o Add the water and bring to a boil. o Stir, cover and cook slowly for about 50 minutes. =============================================================================== ------- BAKLAVA ------- Baklava, the most famous Greek dessert, is made with nuts, spices, butter, and phyllo pastry. Ingredients 1 pound (4 cups) blanched almonds or walnuts or a combination of both, finely chopped 3/4 cups sugar 1 tablespoon ground cinnamon 1 pound phyllo pastry 3 sticks (3/4 pound) unsalted butter, melted, for brushing phyllo SYRUP 2 cups water 3/4 cup sugar 1 tablespoon fresh lemon juice 1 2-inch strip of lemon rind 3/4 cup honey Preparation Preheat oven to 300 degrees. Combine nuts, sugar, and cinnamon. Keeping unused sheets covered with plastic wrap, place 8 sheets of phyllo pastry, one at a time, in bottom of an 8 x 14 x 2-inch pan, brushing each sheet with melted butter (see Working with Phyllo Pastry.) Sprinkle top sheet generously with 1/4 cup nut mixture and cover with 2 buttered phyllo sheets. Sprinkle with 1/4 cup nut mixture. Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture, until all nut mixture is used. Place remaining phyllo sheets on top, buttering each sheet. Cut Baklava into small diamond-shaped pieces with a sharp knife. Place a pan of water on teh lowest shelf in oven. Place Baklava on middle shelf above the water and bake for 2 to 2.5 hours, or until golden, making sure that the water pan is always full. While Baklava is in the oven, prepare the syrup: Combine in a saucepan water with all ingredients except honey. Bring to a boil, and simmer for 15 minutes. Add honey, and simmer 5 minutes more. Remove lemon peel and cool. Remove Baklava from oven and pour cool syrup over hot pastry. Note: Can be prepared and frozen, unbaked. When ready to use, bake, unthawed, in a 300-degree oven for 3 to 3.5 hours, or until golden. Optional: The top of each Baklava piece can be studded with a single clove for decoration and flavor. (You don't eat the clove.) Yield 30 to 36 pieces. =============================================================================== -------- DOLMADES -------- (WITH MEAT) Dolmades is an appetizer delicacy wrapped in vine leaves (this recipe was transcribed by somebody observing their old granma do it the tradiotional way) INGREDIENTS 1 lb. ground beef 1 large onion, chopped 1/2 c. white rice 1 egg 1/2 c. dry mint 1 T. butter, softened 1/2 bunch fresh parsley dill, if convenient 3-4 T. lemon juice salt pepper water, if needed Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.). Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods). Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee'-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely. In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours. AVGOLEMONO (egg-lemon dressing) 1 egg 3-4 T. lemon juice corn starch Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken. Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades. =============================================================================== -------- DOLMADES -------- (VEGGIE) Dolmades is an appetizer delicacy wrapped in vine leaves. This is someone's aunt's recipe. They find it heavenly! 3 C. rice, soaked in boiling water and salt for 1hr. 1/2 C. olive oil Juice of one large lemon 1 bunch green onions, chopped 1 bunch parsley, minced 1 large, firm tomato, choppped 1 tsp. dried mint (optional) salt and pepper to taste Thoroughly rince rice and drain well. Mix the rice and all the above ingredients in a bowl. If you are using fresh grape leaves blanch in boiling water for a minute. Stuff and cook. You could use torn grape leaves or slices of tomato to line the bottom of the pan so that the bottom layer of stuffed grape leaves won't scorch. ============================================================================== -------- DOLMADES -------- (VEGGIE) Dolmades is an appetizer delicacy wrapped in vine leaves. How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_, which is a cookbook published by Congregation Beth David Sisterhood. Anyhow, Mrs. Leitner has a recipe with no meat in it. This is being printed without permission, but I at know her and I'm sure she'd be honored to have her recipe posted here: 0.5 c. veggie oil 4 medium onions (chopped) 1 c. uncooked rice 1 c. parsley (minced) 0.5 c. raisins 0.5 c. tomato sauce 1 c. water 0.75 tsp. allspice 0.5 tsp. pepper Grape leaves 2 tsp. salt (or less/ to taste) o Saute onions in the oil until browned. o Add rice and cook on a low heat for 20 minutes (covered), stirring occasionally. o Add all other ingredients (except grape leaves, of course) and cook for 5 minutes. o When it has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up, as for a burrito. The filling should be totally enclosed. o To cook the "raw" dolmas, line a large pot with grape leaves and arrange the dolmas in the pot. o Put a plate on top to keep them from floating up, and cover with water. o Simmer for about 1 hour. Mrs. Leitner goes on to mention that these can be served hot (with or without yogurt) or as a cold appetizer. Basically it's the same recipe as for stuffed cabbage, except there is no meat or cabbage. I've also tried dolmas elsewhere that leave out the raisins and tomato sauce, and sometimes add pine nuts to the mixture, but they are usually a bit more bland. Good Luck. ============================================================================== --------- ELIOPSOMO --------- "Eliopsomo" stands for olive bread in greek. That's exactly what it is. INGREDIENTS 4 fl oz (125ml) olive oil 8 fl oz (250ml) luke warm/tepid water 1 teaspoon honey 1 and half teaspoons of dry yeast 1 lb (450g) wholemeal flour 1 teaspoon of sea salt 2 onions finely chopped 10 pitted olives 1 tablespoon rosemary INSTRUCTIONS 1) Place water in a bowl and add honey, stir until dissolved 2) Add the yeast, set aside for 10/15 minutes until foamy 3) Add in 3 tablespoons of olive oil, mix and add salt 4) Sift half of the flour into a bowl 5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough 6) Turn out onto lightly floured board, knead for 10 min. 7) Knead into a firm dough 8) Set aside to rise for 2-3 hours, until double in size 9) Add 3 tablespoons of olive oil to a pan, heat 10) Add the onions and fry over low heat until golden, set aside 11) Add the olives to boiling water and blanch for a few seconds 12) Drain olives and pat dry with paper towel, finely chop 13) Add olives and rosemary to onions, and toss together 14) Add to dough and knead for 1/2 min. make into a rounded mound 15) Grease a baking tray with olive oil, flatten dough on the tray 16) Cover lightly with a towel and set aside for 1 hour 17) Preheat oven to (190°C), (375°F),(Gas Mark 5) 18) Bake for 10 minutes, reduce oven to (180°C), (375°F), (Gas Mark 4) 19) Coat with olive oil and bake for 30 minutes until golden ============================================================================== ----------- LENTIL SOUP ----------- In greek it's called "fakEs" (stress is on the capital letter) 1 1/2 cups dried lentils, pre - soaked and drained 1 medium onion, chopped 1 carrot, peeled and grated 1 stalk celery, chopped 3 Tblsp, olive oil 1 bay leaf 2 cloves garlic, minced salt and pepper to taste 1/2 tsp. oregano 1 beef bouillon cube 1/2 cup tomato sauce 3 Tblsp. red wine vinegar Simmer lentils in 4 1/2 cups water 1 hour, or until almost tender. Transfer to crockery pot. o In a large frying pan, saute onion, carrot and celery in oil until limp and glazed. o Turn into crockery pot. o Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube. o Cover. o Cook on low speed of crock pot for 6 - 8 hours. o Add tomato sauce and vinegar. o Stir well. o Cover. o Cook on high 30 minutes, or until flavors are well blended. Makes 8 servings. ============================================================================== --------- FASOLAKIA --------- (Green Beans in Tomato Sauce) Ingredients 1 kg green beans 300 ml water 1 onion, thinly sliced 200 ml olive oil 3 tablespoons finely chopped parsley 500 gr. tomatoes, thinly sticed salt o Clean the beans by cutting the stringy edges all around with a sharp knife, rinse and drain them. o Sautee the onion in the olive oil in a saucepan, add the tomatoes and the beans and sautee together for a few minutes. o Add the water (the sauce should cover the beans) and bring to a boil. o Add the parsley and the salt and stir. o Cover and cook slowly for approximately 45 minutes. o They should have a thick, oily sauce at the end. o If you want to boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly. =============================================================================== --------- FASOLAKIA --------- (My Mom's recipe in Greek) 1/2 kilo fasolakia 2-3 patates 1 koutalia soupas (i se konserba ntomataki kommeno 3-4 koutalies) 1 megalo kremmidi 1-2 karota komena rodeles Ladi (3-4 koutalies) Alati Psilo (etsi me ta daxtila tha pareis isws ligwtero kai apo ena kofto mikro koutalaki) Maintano an exete i diosmo Ektelesi: Ladi stin katsarola mazi me to kremmidi pou to koboume psilo (kai xondrokommeno na einai den sas pnigei. . . ) Tsigarizoume to kremmidi (to poli na rodisei) kai rixnoume mesa kai ta fasolakia na tsigaristhoun.Ta ankateuoume na min kollisoun kai rixnoume kai tis patates fernontas tes kana dio girobolies mesa stin katsarola. kai rixnoume kai ta karota. Prosthetoume tin ntomata (an einai poltos tote dialioume ton polto se nero kai meta to rixnoume stin katsarola. arxizei na brazei kai meta rixnoume toso nero mesa wste na skepastoun ta ilika (molis na skepazontai). Ta ankateuoume ligaki kai ta afinoume se metria fwtia na brasoun. Rixnoume kai to alataki kai perimenoume na brasoun.An exoume maintano i diosmo, ton plenoume kai ton koboume se kommatakia gia na ton baloume 5-10 lepta prin katebasoume to fagito. Tha prosexete otan brazei to fagito na min tixon teleiwsei to nero kai kaei to fagito. Giati polles fores einai ta fasolakia tetoia pou den brazoun eukola, opote mporei na balete kai mia kai dio fores nero. Eksartatai. Pantws otan einai na ta katebasete apo ti fwtia na min exoun poli nero. Kali tixi! =============================================================================== --------- FASOULADA --------- (Bean Soup) Fasoulada is a very popular bean soup. It is usually eaten with feta cheese and crusty bread. Ingredients 1 pound navy beans. 1/2 cup olive oil. 2 cups chopped onions. 2 teaspoons minced garlic (optional.) 1 large carrot, chopped. 2 stalks celery, chopped. 1 6oz-can tomato puree. 3 quarts water. 1 cup chopped parsley. Salt and pepper to taste. Preparation o Soak the beans in hot water for 30 minutes. o Sauté the onion, garlic, carrot, and celery in oil until limp. o Add the tomato puree and the water. o Bring to a boil. o Drain the beans and add them. o Add salt and pepper to taste. o Simmer for about 2 hours, or until beans are tender. o Add the parsley 15 minutes before removing from the heat. Yield 6 to 8 servings. ============================================================================== -------------- GALAKTOBOUREKO -------------- (Milk Pie) Ingredients Filling 7 eggs 230 gr. caster sugar 100 gr. semolina 850 ml creamy milk 1 vanilia pod, or 3-4 drops vanilia essence 30 gr. unsalted butter Pastry 1500 gr. fyllo pastry 120 gr. unsalted butter, melted Syrup 150 ml water 1 cinnamon stick, or some lemon peel 170 gr. caster sugar 1 tablespoon lemon juice Serves 8 o Bring the milk with the vanilla pod to the boil gently, (If you are using vanilla essence do not add it yet). o Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula. o Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened. o Take off the heat, mix in the butter and let it cool for 10 minutes. o Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring. o If using vanilia essence add it at this stage. o Return to a gentle heat for a further 2-3 minutes, stirring continuously, then withdraw from the heat. o While working with the pastry, stir the mixture occasionally to prevent a crust from forming on top. o Butter a roasting dish approximately 39 x 28 x 20 cm. o Prepare the fyllo pastry and fill in the typical fyllo-pastry way (a couple of layers of fyllo well oiled, some stuffing, some more layers well oiled, more stuffing, etc.) o Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45 minutes until pale golden. o Take out and cool for 10 minutes while you make the syrup. o Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened. o Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko. o Once the syrup has been absorbed, cut and serve (if you can wait that much!) o You may, if you like, replace the vanilla with cinnamon and nutmeg powder. o 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. =============================================================================== ------------------------ GALAKTOBOUREKO PORTOKALI ------------------------ (Orange Milk Pie) Cool custard covered with phyllo pastry. This particular recipe is made with orange (not usually the case for milk pie.) Ingredients 4 cups milk 4 tablespoons unsalted butter, plus 1 stick (1/4 pound) unsalted butter, melted, for brushing phyllo 1/3 cup sugar 1/2 cup uncooked regular farina 4 eggs 3 tablespoons orange juice concetrate, undiluted 1 teaspoon vanilla extract 1/2 pound phyllo pastry ORANGE SYRUP 1 cup water 11/2 cups sugar 1 cinnamon stick 2 whole cloves 2 teaspoons grated orange peel Preparation Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly and bring mixture slowly to a boil. Remove from heat. Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool. Preheat oven to 400 degrees. Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) an dbrush with butter (keep unused phyllo covered with plastic wrap; see Working with Phyllo Pastry.) Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges. Pour in cooled custard. Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang. With a sharp knife, slice through top layers of phyllo, marking off 21/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden. While pastry bakes, prepare the syrup: Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool. Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way through and serve at room temperature. Yield 2 dozen pieces. ============================================================================== ------- GEMISTA ------- (Stuffed Vegetables) Ingredients 8 large tomatoes, large peppers, aubergines, courgettes or combination 150 gr. long-grain rice 350 gr. onions 200 ml olive oil 250 gr. tomatoes, peeled and thickly grated 150 ml water 1 teacup chopped parsley o Prepare the vegetables to be stuffed and reserve their pulp. o Place the rice in a bowl. o Add the onions, the fresh herbs, the shredded tomato or aubergine or courgette pulp and any reserved juices or pulp, half the olive oil. o Season with salt and pepper and mix well. o Place the prepared vegetables in a deep baking dish, tightly packed. o Fill each vegetable with the prepared stuffing, but only three-quarters full, leaving room for the uncooked rice to expand. o Cover with the reserved sliced round tops. o Pour the rest of the olive oil on top of each vegetable. o Pour into the bottom of the dish the grated fresh tomatoes, mixed with the water, season with salt and pepper all over and bake in a pre-heated oven, gas no. 5 (375 grades F/190 grades C), for 1.5 hours. o Baste the vegetables at least twice, in order to keep them moist on the top. o If you are experienced with cooking Gemista you may also try to use Pine Nuts, almonds and Raisins for the stuffing, by using less rice and onions. =============================================================================== ------ HALVAS ------ (Semolina and Almond Cake) Ingredients The traditional golden formula for halva is counting 1, 2, 3, 4. What this means is: 1 cup olive oil 2 cups coarse semolina 3 cups of sugar 4 cups of water. Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead of olive oil they may use sunflower seed oil. You will also need: 100 gr. blanched almonds 2 tablespoons of cinnamon for sprinkling on top Serves 8 o Put the oil in a large saucepan on a medium heat and when it is almost smoking hot gradually add the semolina, stirring continuously until it turns light brown. o Reduce the heat, add the almonds and brown together, stirring - it is a matter of taste how brown you will let it get. o In the meantime, dilute 2 cups of sugar in the water and boil for 3-4 minutes. o Withdraw the semolina from the heat, and add the hot syrup while stirring. o Return to a gentle heat and keep stirring until the mixture looks smooth. o When almost all the moisture has been absorbed add the remaining sugar. o Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture. o Empty it into a fluted mould or a cake tin, and when cold unmould onto a platter and dust all over with cinnamon. =============================================================================== ----------- IMAM BAILDI ----------- (Baked Aubergines with Tomatoes, Onions and Garlic) Ingredients 4 slim, elongated aubergines, about 700 gr. 150 ml olive oil salt and pepper 450 gr. onions, thinly sliced 3-4 cloves garlic, peeled and sliced 450 gr. tomatoes, peeled and sliced 1 teaspoon oregano 1 teaspoon sugar o Cut the stalks off the aubergines and rinse them. o Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through. They should open like a wallet, so you can put the stuffing in the opening. o Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. o Take out and arrange side by side in a small oven dish and season them. o Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. o Add fresh tomatoes and half a cupful of water. o Season. o Add the oregano and sugar and cook gently, covered, for 15 minutes. o With a spoon, fill the aubergines with this stuffing, opening them slightly. They should be quite soft by now. o Virtually pile the stuffing in them, filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. o Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking. =============================================================================== -------------------- KALAMARAKIA TIGANITA -------------------- (Fried Squid) Ingredients 700 gr. Squid juice of 1 lemon vegetable oil, for deep-frying a little oregano 60 g flour salt Serves 4 o Prepare the squid, rinse them, and drain in a colander for 1 hour. o Deep-fry them as long as the oil is not too hot (about 350 grades F / 80 grades C is the right temperature). o Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end. o Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil. o When they turn a nice golden color lift them out with a slotted spoon. o At the end sprinkle the lemon juice all over, some oregano, and serve immediately. These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated! =============================================================================== --------------------- KOLOKITHAKIA TIGANITA --------------------- (Fried Courgettes with Cucumber and Yogurt) Ingredients 3-4 courgettes, about 500 gr. 60 gr. flour, for coating vegetable oil, for frying salt and black pepper Skordalia or Tzatziki to serve. Serves 4 o Choose fresh and firm courgettes, otherwise they look and taste "droopy", once they have been fried. o Top and tail the courgettes. o Lightly scrape them under running water. o Slice them lengthways in medium slices, about 3-4 slices each courgette. o Spread them out and sprinkle salt and pepper over them. o 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. o They should be served very hot and eaten after having being dipped in the skordalia or tzatziki. ============================================================================== ----------- LOUKOUMADES ----------- (Cinnamon and Honey Fritters) Ingredients 14 gr. fresh yeast, or 6 gr. dried yeast 300 ml warm water 0.5 teaspoon sugar 230 gr. plain flour 0.25 teaspoon salt 300 ml corn oil, for frying 1.5 teaspoons cinnamon Syrup 8 tablespoons honey Serves 12 o Dissolve the fresh yeast in half a teacup of the warm water, add the sugar to it, to activate, and let it stand for about 15 minutes in a warm place, until it starts to froth. The liquid must not be too hot as it will kill the yeast cells. o Sift the flour and salt into a bowl and empty the dissolved yeast or the dried yeast into it, mixing continuously. This can be done with an electric mixer. o Start adding the warm water, beating all the time. The mixture should be thick but elastic. o When almost all the water has been added (it may take 2-3 tablespoons less than the 300 ml), beat it for a few minutes until it starts to bubble. o Cover it with a thick towel and leave in a warm place for about 2 hours, until it rises and almost doubles in size. o Have a cup of cold water ready into which you can wet a teaspoon and also the fingers of your hand each time. o Heat the oil until very hot but not smoking. o Wet the teaspoon so that the dough will not stick on it, take a teaspoon of the dough, and, using your hand, push it down into the hot oil (take care not to burn yourself!). Within seconds it puffs up and rises to the surface. Repeat this process, wetting the spoon each time, for about 6-7 loukoumades at a time. o Turn them over so they become golden all around - it only takes 1 minute. Take them out with a slotted spoon and drain on kitchen paper. o Serve 4-5 loukoumades on each plate, pour a tablespoon of honey all over them and sprinkle on a lot of cinnamon. They should be eaten immediately and also they should not be left waiting once the syrupy honey has been spread on them. Loukoumades that are served cold and soggy have no relationship with real loukoumades. =============================================================================== --------- MOUSSAKAS --------- Moussakas is probably the most famous greek dish (and for good reason, too.) It's an oven bake dish. Serves:8 INGREDIENTS 2 lb (900g) minced beef 5 eggs 1 and half oz (45g) plain flour 2 oz (60g) unsalted butter 16 fl.oz (475ml) milk 8 fl.oz (250ml) red wine 8 fl.oz (250ml) beef stock 4 oz (115g) cottage cheese 4 oz (115g) Graviera (or Gruyere) cheese grated 2 oz (60g) Parmesan cheese 1 oz (30g) feta cheese grated 4 aubergines 2 onions finely chopped 6 tomatoes 1 tablespoon all spices 2 tablespoons of parsley finely chopped 2 tablespoons of ground cinnamon Salt & Freshly ground black pepper 1 teaspoon of nutmeg 1 oz (30g) fine breadcrumbs INSTRUCTIONS 1) Trim the ends off the aubergines and cut into quarter inch (5mm) slices 2) Lightly spinkle with salt, leave to stand in a colander for 60 min. 3) Add 3 tablespoons of olive oil to a saucepan, heat 4) Add onions, cook over low heat for 5 min, until golden 5) Increase heat, add meat and cook over moderate heat until brown 6) Add the wine, bring to the boil, stirring 7) Add tomatoes, lower heat simmer for 10 minutes 8) Add 1 tablespoon of parsley, stock, cinnamon, allspice, 1 teaspoon of salt, and 1 teaspoon of pepper 9) Simmer for 30 minutes, until liquid has evaporated, cover and set aside 10) Heat 3 tablespoons of olive oil in a frying pan, add a layer of aubergines to the pan, fry until golden on both sides. 11) Remove and drain on paper towel 12) Add 1 tablespoon to pan and fry another layer and repeat, set aside 13) Melt butter in a sausepan, add flour and stir until smooth 14) Heat over a moderate heat for 2 minutes 15) Gradually add the milk, stir, bring to the boil, remove 16) Add the cheeses and nutmeg and stir into a sauce 17) Stir in well beaten eggs, a little at a time, mix well 18) Season to taste and set aside 19) Preheat oven to (180°C), (350°F),(Gas Mark 4 ) 20) Layer a 4 inch (10cm) baking dish with aubergines 21) Cover with 1 third of the meat, cover with 4 tablespoons of sauce 22) Repeat (20 and 21) twice 23) Top with aubergines and cover with remaining sauce, sprinkle with breadcrumbs 24) Bake uncovered for 60 minutes 25) Garnish with parsley and serve hot =============================================================================== ---------------------- FASOLIA GIGANTES PLAKI ---------------------- (Giant Beans Baked in the Oven) Ingredients 500 gr. Greek fassolia gigantes, or butter beans 1 kg tomatoes 160 ml olive oil 280 gr. onions, finely sliced 1 tablespoon tomato puree 3 cloves garlic, peeled and finely sliced 1 teaspoon sugar Salt and black pepper 3 tablespoons finely chopped parsley I tablespoon oregano 1 teaspoon thyme Serves 4 persons! o Pick the beans clean from stones and grit and soak them in cold water overnight. o Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe. o Drain the beans through a colander and keep aside. o In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. o Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. o Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. o Mix the parsley into the tomato sauce, add the beans and mix well. o Spread the beans in an oven dish. o Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F / 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes. ============================================================================== ------------ REVITHOSOUPA ------------ (Chick Pea Soup) Ingredients 350 gr. chick peas salt 150 ml olive oil 2 medium onions, thinly chopped juice of 2 lemons 1 cup chopped parsley 5 whole peppercorns Serves 4 o First check the chick peas and remove any stones, then soak the chick peas overnight. o Next day, drain and rinse. o Put the chick peas in a saucepan, cover with water to about 2.5 cm above them, bring to a boil and skim with a slotted spoon until the water is clear. o Add the olive oil, onion, half of the parsley and the peppercorns. o Simmer for about 90 minutes or until the chick peas are very soft. o Add salt, the lemon juice, the rest of the parsley, stir and serve. If a steam-pressure cooker is used then cooking time is about 20 minutes. =============================================================================== -------- SAGANAKI -------- (Fried Cheese) Ingredients 250 gr. any hard cheese, kefalotyri, Parmesan, Gruyere or Greek Cypriot haloumi 50 gr. butter lemon juice of 1/2 lemon black pepper Serves 4 persons! o Cut the cheese into 1 cm thick slices. Heat the butter in a frying pan and put the slices in. o Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. In Greece the cheese is usually cooked in small frying pans, so they can be taken straight to the table. o Sprinkle a little lemon juice on top and some black pepper and offer it with fresh bread. =============================================================================== --------- SKORDALIA --------- Skordalia is a sauce made with garlic and thickened with potatoes, nuts, or bread. Garlic is indispensable to skordalia, and skordalia is indespenseable to a variety of fried foods -fish, squash, eggplant, and many other. Ingredients 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. Preparation (Hand method) 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. (Blender or food processor method) 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. Yield 2 cups. =============================================================================== --------------- SPANAKOTIROPITA --------------- (Spinach and Cheese Pie) Ingredients 1 kg. spinach 3-4 tablespoons chopped fresh fennel 1 large onion, finely sliced 300 gr. white feta cheese 3 eggs, slightly beaten 500 gr. fyllo pastry (The fyllo pastry is widely available ready-made in Greece and elsewhere) 4 tablespoons olive oil salt and pepper 110 gr. melted butter 5 tablespoons finely chopped parsley Serves 10 o Clean and rinse the spinach, drain well, squeezing it gently by hand. o Sautee the onion in the olive oil. o Shred the spinach roughly and add it to the onion. o Stir over medium heat to get it all coated in the olive oil. Do not add any water. o Cover and cook gently for 5-6 minutes. o Add salt, pepper, parsley and fennel and keep aside to cool down a little. o Crumble the feta cheese into the beaten eggs. o If the spinach mixture when cooled has produced a lot of liquid, drain it before adding to the cheese and egg mixture. o Season and mix well. o Do not add any more salt as feta is quite salty. o Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going to use on top of this and measure it roughly. o Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one. o Oil the base and the side of the container with melted butter. o Coat the uppermost sheet of pastry and spread it carefully on the bottom of the container trying to avoid creasing. o Oil the next sheet of pastry and spread it on the top of the previous. o Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. o Cover the filling with 8 layers of oiled fyllo without pressing it down. o Oil the top layer well and cut only the top layers into diamond or square shapes with a small sharp knife. o Be careful not to cut the bottom layers of pastry. o Cook in a preheated oven at 190 grades C for 40 minutes until the pastry puffs up and the top becomes golden and crisp. o When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces all the way down to the bottom of the tin, take them out and place them on a flat platter. ============================================================================== ----------- STRAPATSADA ----------- (Corfu tomato omelette) Ingredients 3 tablespoons olive oil 450 gr. ripe tomatoes, peeled and chopped 1 teaspoon oregano, thyme or basil salt and black pepper pinch of sugar 4 eggs, beaten a little with a fork Serves 4 o Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs. o Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. o Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid. ============================================================================== -------- TIROPITA -------- Hot phyllo pie filled with melted cheese. Ingredients 6-8 cups milk. 1 cup flour. 2 sticks (1/2 pound) butter. 2 pounds crumbled feta cheese. 5-6 eggs. 1/2 pound phyllo pastry. Preparation Preheat oven to 350 degrees. o Beat the eggs thouroughly and mix with the crumbled feta cheese. o In a pot, simmer the milk and the butter. o Add the flour stiring constantly so that the mixture doesn't crumble. o When the mixture has thicken remove from the heat and add the crumbled feta cheese and the beaten eggs. Stir the mixture well. o Melt the butter for brushing the phyllo. o In a 12'x16' baking dish spread half of the phyllo brushing each layer one by one with the butter. o Add the cheese mixture to it. o Cover the mixture with the other half of the phyllo, brushing again each layer one by one with the butter. o With a knife score the top of the pie with thin lines that divide it into two-by-two inches squares. o Put the pie into the oven for 45-60 minutes until its surface has a nice brown color. o Serve hot. Alternative: If you want you may use other cheeses along with the feta cheese or instead of the feta cheese. A good alternative is greek kaseri cheese, or kefalograviera for spicier tastes. Just make sure that the final quantity of cheeses is always around 2 pounds. Optional: For a spicier mix, you may add pepper in the cheese mixture. Yield 6 to 8 servings. ============================================================================ -------- TZATZIKI -------- Cucumber and yogurt dip. This dip is extremely popular throughout Greece and is almost always included in the assorted appetizers served in restaurants and tavernas. Ingredients 2 cups plain yogurt. 2 large cucumbers. 1 tablespoon minced garlic. 1 tablespoon white vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Preparation Put yogurt in a cheesecloth-lined sieve over a bowl. Drain several hours or overnight in the refrigerator. (Hand method) Peel, seed, and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt and blend. Serve with toast points, crackers, or pita bread. (Food processor method) Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and combine with cucumber and yogurt. Yield 2 cups. =============================================================================== -------------- HTAPODI VRASTO -------------- (Octopus Salad) Ingredients 1 small octopus olive oil vinegar or lemon juice oregano olives, to garnish Serves 4 o Clean and boil the octopus until perfectly tender. o Slice the tentacles into thin rounds and the body into short strips. o Prepare a dressing by beating 3 parts of oil and 1 part of vinegar or lemon juice with a little oregano. o Arrange the octopus on a platter, pour the dressing over it and garnish with olives.