Ingredients 4 lb lamb shoulder or leg 1 minced onion Salt and pepper to taste 1 3″ stick of cinnamon 2 tbsp of tomato paste 1 cup hot water 1 qt chicken stock 2 cups orzo How to prepare Cube lamb into manageable size 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 now transfer if necessary to a buttered yuvetsi or oven-proof casserole add 1 qt of stock (chicken is fine or what have you) orzo...
Ingredients 1 leg lamb (2 kg), boned 1/2 cup olive oil 1/2 cup dry white wine 1 lemon (juice only) 2 tsp dried rigani or oregano 2 garlic cloves; crushed 3 bay leaves; broken in pieces Salt and pepper How to prepare Cut lamb into 4 cm (1 1/2″) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal,...
Ingredients 3 lbs frying or roasting chicken 3 tbsp vegetable oil or butter 1 onion; chopped 2 tbsp butter 2 tbsp all-purpose flour (optional) 1 cup dry white wine, more if nec. 2 cup chopped, drained tomatoes 2 tbsp chopped fresh parsley 1 pn dried marjoram or thyme salt & freshly ground pepper water if necessary How to prepare Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saut Share/Bookmark
Ingredients 1/2 lb dried chick-peas 2 garlic cloves, sliced 2 tsp baking soda Salt and pepper 1/2 cup olive oil 6 to 8 cups water 2 med onions finely chopped Strained fresh juice of 1 lemon 3 lb tomatoes chopped 1 lb bay leaf How to prepare Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes....
Ingredients 5 med potatoes 4 tbsp olive or vegetable oil 1 med onion; chopped 2 garlic cloves; minced 1 1/2 cup italian plum tomatoes – drained 3 tbsp chopped fresh parsley Salt & freshly ground pepper How to prepare Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil in a medium frying pan and saut Share/Bookmark
Ingredients 4 tbsp butter 6 oz. Can tomato paste 2 lbs boneless lamb 1 cup dry white wine 3 yellow onions peeled, chopped 28 oz artichokes in brine, drained 2 cloves garlic crushed 1/2 chopped fresh parsley 1/2 tsp of dried dill weed 3 tbsp of lemon juice salt and pepper to taste How to prepare In a very large frying pan melt the butter. Add the lamb, and saut Share/Bookmark
Ingredients 1 garlic head 3 cups water 2 tbsp olive oil 1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra) 1 cup yogurt 2 eggs, beaten until very frothy Salt and pepper How to prepare Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly...
Ingredients 3 tomatoes, chopped 1 long english cucumber, chopped 1 medium onion, thinly sliced 1 large pepper, thinly sliced (red, yellow or orange) 1 cup greek olives, or black olives 1/2 cup feta cheese, crumbled Dressing 1/4 cup red wine vinegar 3/4 cup vegetable oil or olive oil 1 tsp basil 1/2 tsp oregano 1/2 tsp salt dash ground pepper How to prepare Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. Share/Bookmark
Ingredients 1 lb filo 2 sticks unsalted butter 2 cup pistachios, walnuts, or almonds, chopped 3 tbsp sugar Syrup: 1 1/4 cup sugar 1/2 cup water 1 tbsp lemon juice 1 tbsp orange blossom water (optional, but good!) How to prepare Prepare syrup. Dissolve the sugar in water and lemon juice and simmer until thick enough to coat spoon. Add orange blossom water & simmer for another 2 min. Allow to cool, then chill thoroughly in the fridge. Note: if filo is 24 sheets to the pound, butter every sheet. If 48 sheets to the pound, butter every other sheet. These directions are for 48 sheets to the pound....
