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Greece (Greek Recipes)

World Cuisine Recipes

 
   Greek cuising traces its roots back to antiquity and forms the foundation of Roman cookery. The cuisine tends to be rich in sefood, olives, olive oil and local cheeses.
Dolmades Gialantzi
Ingredients:

3 minced onions
1 1/2 cup olive oil
1 cup of rice
1 jar grape leaves
1/3 bunch of dill chopped
1/3 bunch of parsley chopped
2 tsp mint
2 tsp salt
1 lemon
Cooking Instructions:
Wash the leaves. Place all ingredients in a bowl except leaves and half the oil and mix well. Put a tsp of mixture in one end of each leaf and fold as follows. Roll the end with the mixture twice, until is covered. Fold the two vertical ends inside and continue rolling until done. Line the bottom of a large pot with grape leaves. Place layer of dolmades touching in pot next to each other. Add rest of olive oil. Cover with water. Place a dish over them. Cover pot. Let boil until water is absorbed. Serve with egg lemon sauce.
Dolmades with Meat
Ingredients:

2 onions, grated
3 tbs butter
1 small glass rice
1 jar wine leaves
1 lb minced meat
2 tomatoes, grated
2 tbs olive oil
Salt and pepper
4 lemons
Cooking Instructions:
Wash leaves. Fil a saucepan with water, bring to a boil and place wine leaves to cook for 1 minute. Take out and drain. In a bowl mix all ingredients nad the juice from 1 lemon only. Mix well. Put a tsp of mixture in one end of each leaf and fold as follows. Roll the end with the mixture twice, until is covered. Fold the two vertical ends inside and continue rolling until done. Line the bottom of a large pot with grape leaves. Place layer of dolmades touching in pot next to each other. Add rest of olive oil. Cover with water. Place a dish over them. Cover pot. Let boil and add the rest of the lemon juice and cover. Let cook until all water is absorbed.
Eggplant Salad
Ingredients:

1 large eggplant
3 cloves of garlic
1/4 bunch of parsley
1/2 cup olive oil
4 tsp vinegar
Salt and pepper to taste
Cooking Instructions:
Pock eggplant with a fork. Broil it for 40 min. Peel it and mush with fork. Crash garlic and add it to eggplant. Season. Stir continuously adding vinegar and oil.
Potato Salad
Ingredients:

4 large potatoes
3 cloves of garlic
1 medium onion
1/4 bunch of parsley
1/2 cup olive oil
4 tsp vinegar
Salt and pepper to taste
Cooking Instructions:
Peel potatoes, cut them in slices. Boil until soft. Strain and place in a platter. Chop garlic and parsley. Slice onion and place over potatoes. In a small bowl mix olive oil, vinegar, garlic, parsley, salt and pepper. Pour over potatoes and onions.
Fried Peppers
Ingredients:

2 lbs italian peppers
3 cups vegetable oil
Salt to taste
1/2 cup olive oil
1 lemon
Cooking Instructions:
Heat oil in a skillet. Place whole peppers next to each other in skillet. Fry both sides. Serve on a platter and season. Serve with oil and lemon.
Tzatziki
Ingredients:

1 cup of yogurt
1 small cucumber peeled and shredded
3 cloves of garlic crushed
2 tsp vinegar
1/4 cup olive oil
Salt and pepper to taste
Cooking Instructions:
Place yogurt and cucumber in a cheese cloth to remove water. Mix all ingredients in a bowl. Garnish with olives.
Zucchini Balls
Ingredients:

2 lbs zucchini
1/4 cup olive oil
2 medium onions chopped
1 cup of grated yellow hard cheese
1 cup bread crumbs
2 eggs
Salt to taste
Pepper to taste
Oil for frying
Cooking Instructions:
Clean zucchini. Boil until soft. Let cool and drain. Heat olive oil in a skillet and saute onions. In a bowl place zucchini, sauteed onions, bread crumbs and eggs. Season and mix very well. Form medium sized balls. Fry in medium heat.
Cabbage Soup
Ingredients:

2 cups shredded cabbage
1 large onion chopped
15 cups water
1/2 tbs chopped dill
1/2 cup butter
small sausages
Salt
Pepper
Cooking Instructions:
Bring some water to a boil and cook cabbage for 5 minutes and drain. Heat butter and saute onions. Add water, bring to a boil, add dill, cabbage, sausages. Season and simmer for an hour.
 
Chicken Soup
Ingredients:

1 chicken
Salt
Pepper
1 cup rice or 2 of barley
2 eggs
1 lemon
Cooking Instructions:
In a large pot, cover chicken with water and bring to a boil. Season and let cook until almost done. Add rice or barley and let cook for another 1/2 hour. Remove from heat. Separate egg yolks from whites. Whisk egg whites. Beat yolks. Add yolks to whites, add slowly lemon juice. Slowly add chicken broth whisking constantly. Return broth mixture to pot. Shake pot so that egg lemon mixture covers everything.
Fish Soup
Ingredients:

1 big fish
2 onions chopped
4 carrots cut in slices
2 stocks of celery chopped
4 leaves of celery
3 large potatoes
1 cup olive oil
Salt
Pepper
Cooking Instructions:
Clean and season the fish. Heat the oil and saute onions. Add fish, vegetables, salt and pepper to taste. Cover with water. Simmer for an hour and a half. Serve hot.
Traditional Greek Fish Soup
Ingredients:

3 lbs of different fish
1 cup of olice oil
2 lemons
Salt
Pepper
Cooking Instructions:
Clean and season the fish. Place in a pot and cover with water. Cook for 20 minutes in very high heat. Just before removal add juice of lemons.
Vermicelli (Fides) Tomato Soup
Ingredients:

3 fresh tomatoes peeled and minced
4 cups of water
2 cups vermicelli
2 tbs butter
Salt
Pepper
Cooking Instructions:
Boil water and tomatoes for 20 minutes. Add vermicelli, butter, salt and pepper and simmer for 30 minutes.
Beef with Onions
Ingredients:

2 lbs beef
3 lbs very small onions
2 large onions chopped
1 ½ cups olive oil
1 bay leaf
8 cloves of garlic
1/2 cup vinegar
1 can of tomatoes
1 tbs tomato paste
Salt
Pepper
Cooking Instructions:
Cut meat in portions. Heat half the oil. Saute onions. Add meat and brown. Add salt, pepper and bay leaf. Add vinegar, lower heat and let simmer. Add small onions and garlic. Add tomatoes and 2 cups of water. Cover pot and simmer for about 3-4 hours until all water is absorbed.
Beef with Spaghetti
Ingredients:

2 lbs beef
1/2 pack spaghetti
1 can tomatoes
1 bay leaf
2 cloves of garlic chopped
1 large chopped onion
1/2 cup olive oil
6 tbs grated cheese
3 cups of water
Salt
Pepper
Cooking Instructions:
Cut meat in portions. Heat the oil. Saute onions. Add meat and brown. Add salt, pepper, garlic and bay leaf. Add tomato and 2 cups of water. Simmer until half done, about 1-2 hours. Place in baking pan. Add 1 cup of water and place in oven at 200 C or 320 F. Bring to a boil. Add spaghetti and stir from time to time until all water is absorbed. Serve with grated cheese.
Lamb Kapama
Ingredients:

2 lbs lamb cut in small pieces
2 tbs butter
1/2 cup wine
2 tsp tomato paste
2 fresh tomatoes, minced
1 stick cinnamon
2 cloves
2 whole allspice
Salt
Pepper
Flour
Ingredients:
Cooking Instructions:
Season and flour meat. Melt butter in a skillet and saute meat until browned. Remove meat and put in pot. To the butter remaining in skillet add wine, tomato, tomato paste, stir and simmer. Add sauce to meat. Add spices. Simmer until done. If necessary add 1 cup of warm water.
Lamb with Potatoes
Ingredients:

2 lbs lamb
2 lbs potatoes
3 tbs butter
2 lemons, Juice from 1 lemon
1 tbs flour
Salt
Pepper
Cooking Instructions:
Rub meat with lemon and season. Dust with flour. Place in baking pan. Peel and cut potatoes and season. Place in baking pan, surrounding meat. Melt butter and pour over meat. Pour lemon juice over potatoes. Bake in medium oven until done.
Meat Balls in Egg Lemon Sauce
Ingredients:

1 lb minced meat
4 slices of bread dipped in milk and squeezed dry
1 cup olive oil
1/3 bunch parsley chopped
1 chopped onion
1/8 cup rice
2 lemons
3 eggs
Salt
Pepper
Cooking Instructions:
In a bowl mix all ingredients (only 1 egg of the 3), except oil and lemon juice. Mix well. Form small balls. Place them in a large pot. Cover with water. Add oil. Simmer for one hour making sure that there is plenty of broth remaining. When done remove from heat. Separate yolks from whites. Beat yolks. Beat egg whites to a stiff meringue. Add yolks to meringue. Add lemon juice. Add the broth in a thin steady stream stirring constantly. Add the sauce to pot. Shake pot so the sauce goes everywhere.
Pork with Leek
Ingredients:

2 lbs pork
1/2 cup olive oil
1 medium onion chopped
1/3 bunch parsley chopped
2 cups of water
3 big leeks chopped
Salt and pepper
Cooking Instructions:
Heat oil in a saucepan and saute onions and leeks until golden. Add the chunks of pork and saute them until white. Season. Add 1 cup of water. Simmer for 1 to 1 1/2 hour until water is absorbed.
Souvlaki with Rice
Ingredients:

2 lbs beef or pork cut into pieces
6-8 medium onions sliced in thick pieces
4 green bell peppers slices in square thick pieces
Oregano
Olive oil
Large sticks
1 cup rice
Salt and pepper
1/2 tbs butter
Cooking Instructions:
Marinade meat overnight in oil, salt, pepper and oregano. Place one piece of meat on a stick and then pepper, onion and then repeat. Broil them. In the meantime prepare rice. Serve souvlaki in a plate surrounded by rice.
New Year's Cake
Ingredients:

5 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 cups butter at room temperature
1 1/4 cups sugar
5 eggs
1 glass orange juice
1/2 cup brandy
1 tsp baking soda
1 tsp vanilla extract
Confectioner's sugar
Almonds
Cooking Instructions:
Preheat oven to 300 F or 180 C. Beat egg yolks with sugar. Sift flour with baking powder. Dissolve soda in brandy. Add butter to sugar and beat well. Add orange juice, brandy and vanilla. Add flour and beat until very well mixed. Whisk egg whites with a drop of lemon to marengue. Fold marengue into batter. Bake for 1 1/2 hour or until done. Sprinkle with confectioner's sugar and almonds.
Kataefe
Ingredients:

2 lbs "kataefe" phyllo
4 cups chopped walnuts
1 1/2 cup butter
1 tsp cinnamon
2 eggs
4 tbs sugar
7 cups sugar
5 cups water
Lemon peel
1 tsp lemon juice
Cooking Instructions:
Preheat oven to 170 C or 260 F. In a bowl mix walnuts, sugar, eggs and cinnamon. Melt butter. Butter a baking pan. Place half kataefe phyllo at the bottom and sprinkle with some melted butter. Place on top walnut filling. Place on top the rest of the kataefe phyllo, again sprinkling with butter. Bake in medium heat for half and hour. Let cool, cover with towels and let stand overnight. In a sauce pan bring to a boil sugar, water and lemon peel. Let boil for 2-3 minutes. Remove lemon peel. Pour warm syrup over cold kataefe.
Chocolate Pudding
Ingredients:

3 cups milk
1/2 cup cocoa powder
1/2 cup sugar
5 tbs corn starch
Lemon zest
2 egg yolks
Cooking Instructions:
Bring 2 cups of milk to a boil. Add lemon zest and cocoa powder. In a bowl mix sugar, 1 cup of milk and corn starch. Beat yolks. In the cold milk, add slowly 1/2 cup hot milk and whisk. Lower heat. Pour cold milk, to the sauce pan with the rest of the hot milk and stir until somewhat thick. Remove from heat. Add yolks. Place in very low heat and whisk until thick. Serve in plates or bowls.
Tiganites
Ingredients:

2 cups flour
1 1/2 cups milk
1/2 cups sugar
4 eggs
4 tsp baking powder
3 tsp vanilla extract
1/2 tsp salt
Oil for frying
Confectioner's sugar
Cinammon
Cooking Instructions:
Sift flower. Make a hole in flour and in there add salt, vanilla and baking powder. Beat eggs and sugar. Add sugar and milk. Make a smooth paste. Heat oil. Drop 1 tbs of paste in skillet. Fry both sides. When done place them on paper to absorb excess oil. Sprinkle with sugar and cinnamon.

World Cuisine Recipes

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