Recipes List: Greek-Recipes

TZAZIKI -Greek Recipe

TZAZIKI

INGREDIENTS :

* 500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt)
* Three garlic cloves
* 1/2 cup of olive oil
* 1/2 sliced cucumber

Cooking:

Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready. Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread.

Moussaka -Traditional Greek Recipe

Moussaka - a traditional Greek Recipe Alexandra Tsakiridou
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. (Ό pt.) olive oil

5 ml. (1 teaspoon) ground allspice

15 ml. (1 tablespoon) chopped parsley

425 ml. (Ύ pt.) bιchamel sauce

Salt

Freshly ground black pepper

Coating

1 large egg

large pinch grated nutmeg

75 gr. (3 oz.) Cheddar cheese

Cooking:

1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (Ό 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.

11. Bake in the oven for 45 minutes until the topping is golden and bubbling.

Koulourakia Smyrneika

Koulourakia Smyrneika ( A Greek Recipe )
* 1250 gr (2.8 Ib) butter
* 1 kg (2.2 Ib) powdered sugar
* 4 egg yolks
* 4 kg (8.8 Ib) flour
* 2 tablespoons baking powder
* 2 teaspoons baking soda
* 1/2 cup orange juice
* 2/3 cup brandy Vanilla
* 1 beaten egg for glazing

Cooking:

Cream the butter with the sugar. Add the egg yolks one by one, beating constantly. Sift the flour with the baking powder and bal

Arnaki Kapama Lamb Ragout Greek-Recipe

Arnaki Kapama (Lamb Ragout) ( A Greek Recipe )

INGREDIENTS :

* 1-1/2kg (3.3 lb) leg or shoulder of lamb
* 1 onion, finely chopped
* 3 tablespoons butter
* 4 - 5 ripe tomatoes
* Dash of cinnamon
* Pinch of sugar
* Salt, pepper

Cooking:

Wash the lamb and cut it into serving pieces. Heat the butter and brown the shoulder of lamb meat with the onion. Add the tomatoes, after peeling them, remove their seeds and put them through a food mill. Add the cinnamon, sugar, salt, pepper and a little water, and cook slowly for about 1 1/2 hours.

Cucumber Yoghurt Dip

Cucumber and Yoghurt dip ( A Greek Recipe )
INGREDIENTS :

* 2 medium size cucumbers
* 400g strained yoghurt
* 4 garlic cloves
* 2 tbsp. olive oil
* 2 tbsp. wine vinegar
* a little salt
* fresh chopped fennel

Cooking:

Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yoghurt and the olive oil into the mixture. Add the chopped fennel to garnish. You may use fresh chopped mint or fresh chopped dill, instead of fennel.

Strapatsada A Greek Recipe

Strapatsada ( A Greek Recipe )
INGREDIENTS :

500g ripe tomatoes
2 fresh green peppers
4 eggs
5-6 tbsp. olive oil
1 tbsp. chopped basil
1 tsp. sugar
salt
black pepper

Cooking:

Peel and chop tomatoes. Put them in a large frying pan and cook gently for about 5 minutes. Beat the eggs with a fork and put aside. Chop the pepper. When half of the liquid evaporates from the tomatoes add chopped pepper, salt, black pepper and sugar. Stir and let them cook gently for 5 minutes. When all of the liquid evaporates, pour the olive oil and the beaten eggs evenly all over the tomatoes, while stirring gently. Cook slowly for a few minutes until the eggs are cooked but not too solid.

Banana chestnut tartlets puff pastry

Banana - chestnut tartlets with puff pastry ( A Greek Recipe )
INGREDIENTS :

1 sheet of puff pastry, cut into 6 circles
flour
6 bananas, cut into ½-inch slices
2 cups boiled, shelled chestnuts
1 cup sugar
¼ cup water

Cooking:

Bring the sugar and water to a boil in a medium saucepan over medium heat. Brush the undissolved crystals down the side of the pot with a wet pastry brush. Swirl the mixture -do not stir- in the pan and simmer it until it takes on a light, amber color. Remove from heat.

Place the puff pastry circles on a parchment lined baking sheet. Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture. Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas. Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar. Bake in a preheated oven at 375 F for about 25 minutes, until the bananas are softened, the caramel deep brown and the puff pastry golden. Remove, cool slightly and serve.

DOLMADES With Meat greek recipe

DOLMADES ( With Meat ) ( A greek recipe )

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
Cooking:
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 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.