3 tbsp. vegetable oil
2 lb. Lamb chuck, cut into 2-inch cubes
3 c. thinly sliced onions
2 cloves garlic, finely chopped
1 6-oz. can tomato paste
1 10 1/2 -oz. can Lamb broth
1 c. water
1/4 c. red-wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. cinnamon
1 bay leaf

In a Dutch oven, heat oil over medium-high heat until it begins to sizzle. Add meat and brown on all sides.
When browned, carefully remove meat with a spatula or a slotted spoon and set aside.
Put onions and garlic in the Dutch oven and cook until lightly brown.
Return meat to the Dutch oven.
Add tomato paste, Lamb broth, water, vinegar, salt, pepper, cinnamon, and bay leaf.
Mix well. Cover Dutch oven and turn heat to low.
Simmer stew about 3 to 4 hours, or until the meat is very tender.
Stir every 15 minutes to prevent meat from sticking to the Dutch oven.
The sauce will become very thick, almost like jam.
Remove bay leaf and serve.

2 1/2 lbs. stewing lamb, cut in cubes
2 tsp. salt
1 1/2 lemon
1/4 tsp. pepper
1/2 cup butter
small piece cinnamon (optional)
2 lbs. chopped tomatoes
1 Tbsp. sugar (optional)

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5.

ingredietns:

1/2 lb. orzo, uncooked
1/3 c. butter or margarine
3 tbsp. grated Parmesan cheese

method:

Cook orzo according to directions on package. Drain in a colander and set aside.
While orzo is cooking, put butter in a small saucepan.
Melt over medium-high heat and cook until butter turns brown.
Place hot, drained orzo in a serving bowl.
Pour butter and Parmesan cheese over orzo and stir to combine.

Serve immediately.

**Orzo is a rice-shaped pasta available at most supermarkets and co-ops. If you cant get orzo, you can substitute any small pasta or white rice.

3 tbsp. vegetable oil
2 lb. beef chuck or top round, cut into 2-inch cubes
3 c. thinly sliced onions
2 cloves garlic, finely chopped
1 6-oz. can tomato paste
1 10 1/2 -oz. can beef broth
1 c. water
1/4 c. red-wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. cinnamon
1 bay leaf

In a Dutch oven, heat oil over medium-high heat until it begins to sizzle. Add meat and brown on all sides. When browned, carefully remove meat with a spatula or a slotted spoon and set aside. Put onions and garlic in the Dutch oven and cook until lightly Return meat to the Dutch oven. Add tomato paste, beef broth, water, vinegar, salt, pepper, cinnamon, and bay leaf. Mix well. Cover Dutch oven and turn heat to low. Simmer stew about 3 to 4 hours, or until the meat is very tender. Stir every 15 minutes to prevent meat from sticking to the Dutch oven. The sauce will become very thick, almost like jam. Remove bay leaf and serve.

1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground black pepper

For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar

To make the filling, heat the oil in a pan over a medium heat. Add the minced beef, pine nuts and onion. Cook, stirring, for 5 minutes until the meat has browned and sealed. Stir in the fresh coriander, cumin and tomato purée. Cook for a further 3 minutes, then season well with salt and pepper. Remove from the heat and set aside. Rinse the vine leaves, and lay them shiny side down on a work surface. Put some of the filling in the centre of each leaf, and fold the stalk end over the filling. Roll up each parcel towards the tip of the leaf, and put in a lightly greased flameproof casserole dish, seam side down. To make the tomato sauce, mix together the passata, stock and sugar, and pour over the vine leaves, making sure that each one is covered. Cover the casserole, and cook over a medium heat for a few minutes. Reduce the heat, and cook gently for a further 30 minutes. Serve hot.

2 tbsp. olive oil
3 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. marjoram
2 lb. lamb, cut into 2-inch cubes
1 lemon, cut into wedges

Mix all ingredients except lamb and lemons in a large, flat dish.
Add lamb and stir to coat pieces well. Cover the dish with plastic wrap and let stand in refrigerator for at least 30 minutes.
Spear the cubes of meat onto 4 long metal skewers.* Place skewers in a shallow broiling pan.
Place oven rack about 6 inches from top heat source. Turn on oven to Broil meat for 10 minutes. Then turn over the skewers and broil 10 minutes more.
Holding skewers with a pot holder, remove lamb with a fork and serve with lemon wedges.

ingredients

2 lb. fresh spinach (or 2 10-oz. packages frozen chopped spinach, thawed)
1/4 c. olive oil
1/2 c. chopped scallions
1/4 c. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill, or
1 tbsp. dried dill weed
4 eggs, lightly beaten
1 c. (about 6 oz.) finely crumbled feta cheese
1/2 tsp. salt
1/4 tsp. pepper
dash of nutmeg
3/4 c. (11/2 sticks) butter*, melted
1/2 lb. (about 14 sheets) phyllo pastry, thawed

Method:

1.Preheat oven to 350ºF.
2.Remove large, tough stems from spinach leaves. Wash spinach leaves in cold water to remove all dirt and sand. Using your hands, squeeze water from spinach and dry on paper towels.
3.Chop spinach into half¸-inch pieces. (If using frozen spinach, place thawed spinach in a colander and squeeze out excess moisture by pressing spinach with the back of a large spoon.)
4.Heat olive oil in a large frying pan over medium-high heat. Add scallions and cook 4 minutes, stirring constantly. Add spinach and cook 3 more minutes.
5.Remove pan from heat and let cool for 5 minutes.
6.Stir in parsley, dill, eggs, feta cheese, salt, pepper, and nutmeg and set aside.
7. Butter a 913-inch baking pan. Place 1 sheet of phyllo pastry in pan. Brush sheet well with melted butter, then put another sheet on top of it. Continue adding sheets, brushing each one with butter, until there are a total of 7 sheets.
8. Spread spinach filling evenly over phyllo. Trim off dried edges of phyllo with scissors or sharp knife. Then fold excess phyllo over the filling.
9. Place 7 sheets of phyllo pastry over the spinach, one at a time, brushing each sheet well with melted butter before adding the next.
10. Trim off excess phyllo with a pair of scissors or a sharp knife. Brush top of pie with melted butter. 11. Place pan on middle oven rack and bake 40 minutes or until crust is golden. Cool 5 minutes before cut-ting into squares.

2 medium onions, finely chopped
1 egg, slightly beaten
1 lb. minced meat (lamb preferred)
1/2 cup grated cheese (what ever greek hard cheese you can get)
1/4 cup butter
2 Tbsp. dry breadcrumbs
2 medium tomatoes, chopped
2 1/4 lbx aubergine (about 12)
2 tsp. salt
1 cup bechamel sauce (recipe follows)
1/2 tsp. pepper
1 egg, beaten
chopped parsley
1 1/2 cups tomato sauce

Bechamel Sauce (makes one cup)
2 Tbsp. butter
1/8 tsp. pepper
3 Tbsp. flour
dash of nutmeg
1/2 tsp. salt
1 cup milk
Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On the ‘top’ of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare bechamel sauce. Melt buter over low heat; add flour, salt, pepper
and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Add the egg and remaining cheese to the sauce. Pour abouta tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes. Serves six.

1 leg of lamb, boned
salt and pepper
1/2 cup olive oil
oregano
4 Tbsp. lemon juice

Cut lamb into cubes (I would suggest a less expensive cut of lamb than leg, but make sure it’s a good cut) and thread on metal skewers. Marinate in olive oil, lemon juice, herb mixture about one hour to overnight. Grill meet over glowing coals, turning once, until done (roughly about 10 minutes per side, but could be less).

2 tbsp. olive oil
2 lb. fish fillets
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1 medium onion, thinly sliced
1/4 c. finely chopped fresh parsley
1 8-oz. can diced tomatoes
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Ingredients

Some Pepper
2 tomatoes (large)
Salt
250g feta cheese (you can use cheddar)
Olive oil
450g dried penne or rigatoni or other sturdy pasta
Some Parsley
Some Oregano
1 lemon
150gr black olives (you can use canned)
3 artichoke bottoms (optional)
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Thin Cream Sauce
4 Tablespoons Butter
2 Cups Hot Milk
1/3 Cup All Purpose Flour
2 Egg Yolks

Thick Cream Sauce
4 Cups Milk
1/2 Cup All Purpose Flour
4 Eggs Continue Reading

2 c. cooked white rice
1 lb. ground lamb or ground beef*
1/2 c. finely chopped scallions
1/4 c. currants
1/4 c. pine nuts or chopped almonds
2 tbsp. fresh mint, chopped (optional)
1/2 tsp. salt
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
1 1-lb. jar grape leaves
1/4 c. lemon juice
1 101/2-oz. can beef broth
1 c. water
3 lemons, cut into wedges
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2 lb. fresh spinach (or 2 10-oz. packages frozen chopped spinach, thawed)
1/4 c. olive oil
1/2 c. chopped scallions
1/4 c. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill, or 1 tbsp. dried dill weed
4 eggs, lightly beaten
1 c. (about 6 oz.) finely crumbled feta cheese
1/2 tsp. salt
1/4 tsp. pepper
dash of nutmeg
3/4 c. (1 1/2 sticks) butter, melted
1/2 lb. (about 14 sheets) phyllo pastry, thawed

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ingredients:

3 10 1/2-oz. cans (about 4 c.) chicken broth
1/3 c. rice, uncooked
2 eggs
4 tbsp. lemon juice
4 thin slices lemon for garnish
2 tsp. chopped fresh parsley for garnishing

method
In a heavy saucepan, bring chicken broth to a boil. Turn down heat. Add rice and stir. Cover pan and simmer 12 to 15 minutes or until rice is tender.
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Use lamb shoulder or leg, about 4 lbs in managable pieces and brown all over. Add a minced onion and brown that too. Now add salt and pepper to taste, a 3″ stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water. Cover and simmer for some 20 minutes and then remove cinnamon stick.
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