Archive | Greek Recipes

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Greek Lentil Soup – Faki

Posted on 18 September 2017 by admin  

1 lb. lentils
3 tbsp. olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 carrots, peeled and cut into 1/8 -inch-thick slices
2 cloves garlic, finely chopped
1 bay leaf
1/4 tsp. pepper
1 tsp. oregano
2 tbsp. tomato paste
8 c. cold water
1 tsp. salt
1/2 c. red-wine vinegar
1/2 c. chopped fresh parsley
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Greek Felafel

Posted on 24 July 2016 by admin  

4 c Cooked chickpeas
2 c Soaked 1.5 hours,
-boiled until very soft
2 Beaten eggs
3 Cloves garlic (crushed)
1/2 c Finely minced scallions
1/2 c Finely minced celery
1/2 ts Ground cumin
3 tb Tahini
1/2 ts Tumeric
3 tb Flour
1/4 ts Cayenne
Dash black pepper
1 1/2 ts Salt
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Greek Cheese Pie

Posted on 07 September 2015 by admin  

The dough:

3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt

mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn’t stick to the hands – separate into 3 equal parts
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Greek Salata

Posted on 21 January 2014 by admin  

1 head leaf lettuce, torn in pieces
tomatoes, cut in wedges
cucumber, cubed
Calamata olives
chunks of good feta cheese

Dressing:

1 small clove of garlic
oregano
dill
basil
pepper
red wine vinegar
olive oil
Mash the garlic with a mortar and pestle, add herbs and grind. Rinse sides with vinegar and whisk in oil.(If you don’t have a mortar and pestle, mince garlic _very_ finely and rub herbs between your hands.) Arrange salad on plates and dress.

 

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Avgolemeno

Posted on 18 January 2014 by admin  

1/2 cup uncooked rice or orzo
7-8 cup stock
juice of 1 lemon
2 Tbsp. water
2-3 eggs
salt and pepper to taste

Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with enough water to cover. Strain stock when meat is done. 1/2 hour before serving, boil stock and add rice or orzo. When orzo is done, reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon juice.
Spoon broth into egg mixture STIRRING CONSTANTLY to prevent curdling. After adding about 5 Tbsp. broth to eggs, add eggs to the broth on the stove STIRRING CONSTANTLY. Remove from heat. It should be slightly thick. Serve immediately.

 

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Kotosoupa Avgholemono aka Egg-Lemon Chicken Soup

Posted on 20 September 2013 by admin  

6 cups chicken broth
6 Tbsp. rice or orzo
3 eggs
juice of 1 large lemon (or more)

Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Serves six.

 

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Greek Tzatziki – Cucumber Dip

Posted on 17 September 2013 by admin  

1 medium cucumber, peeled and grated
1/2 tsp. salt
1/2 pint yoghurt
1 tsp. lemon juice
1 clove minced garlic (or more)

Drain cucumber in sieve or colander (very important or dip will be watery).
Combine all ingredients. Chill at least an hour to blend falvours.

 

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Greek Salad – Salata

Posted on 01 January 2013 by admin  

1/2 head iceberg or romaine lettuce
2 tomatoes, quartered, or 10 cherry tomatoes, cut in half
1 cucumber, peeled and sliced
1/2 green pepper, cored, seeded, and cut into strips
5 scallions, thinly sliced
1 c. (about 6 oz.) feta cheese, broken into chunks
12 to 16 black Greek olives
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Greek Cucumber and Yogurt Dip

Posted on 17 December 2012 by admin  

1 medium cucumber
1 clove garlic, finely chopped
3 scallions, finely chopped
1 tsp. olive oil
1/2 tsp. white vinegar
1 tsp. finely chopped fresh dill or 1/2 tsp. dried dill weed
1 c. (8 oz.) plain, lowfat or nonfat yogurt
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Lamb and Onion Stew

Posted on 22 July 2011 by admin  

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.

 

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Greek Arni Kapama aka Lamb Stew

Posted on 29 May 2010 by admin  

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.

 

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Greek Orzo with Browned Butter Sauce

Posted on 28 May 2010 by admin  

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.

 

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Beef and Onion Stew

Posted on 26 May 2010 by admin  

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.

 

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Dolmades

Posted on 25 May 2010 by admin  

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.

 

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Skewered Lamb

Posted on 24 May 2010 by admin  

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.

 

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Greek Spinach Pie – Spanikopita

Posted on 24 May 2010 by admin  

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.

 

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