Greek meat balls – keftedes

Ingredients

1 1/2 lb ground beef
2 medium onions
1/8 tsp pepper
3/4 cup water
5 bread slices, moistened
1 chopped parsley or mint
1 egg
1 clove garlic

1 1/2 tsp salt

How to prepare

1. Combine all ingredients. Shape into small balls, or large flat cakes.
2. Roll in flour; fry in vegetable oil. Makes 30 small keftedes.
Note: can use chopped oregano with, or instead of, parsley and/or mint.

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Greek patates – greek potatoes

Ingredients

3 lb white potatoes
1/2 cup chopped yellow onions
1/4 cup finely minced garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry oregano
1/2 tsp basil

1 cup fresh lemon juice
1/2 cup vegetable oil
water (as needed)

How to prepare

Preheat the oven to 400 f. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4″ from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon.

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Saganaki – fried cheese

Ingredients

1/3 lb kefalotyri or kasseri cheese
2 tbsp butter
1 lemon (juice only)

How to prepare

Cut the cheese into bite-sized cubes. Melt the butter in a”saganaki” (or another frying pan), and fry the cheese on all sides until crusty and chestnut colored. Squeeze lemon juice over the cheese and serve with bread, other appetizers, and wine or ouzo.

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Tzatziki

Ingredients

1 qt plain yogurt
4 cloves garlic (2 for milder).
1 cucumber (medium) grated fine
1/2 tsp dill weed
2 tbs high quality olive oil
Salt to taste
Cracked fresh pepper to taste

How to prepare

Drain yogurt UNREFRIDGERATED overnight in cheese cloth. It is best to hang it up over a bowl. Likewise finely grate cucumber and drain it overnight. Mix all ingredients together the next day and refrigerate overnight.

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Galaktobourekos (Custard Tarts)

Ingredients

6 eggs
1 cup sugar
1 qt milk
6 tbsp cornstarch
1/3 cup water
1/4 cup butter (or margarine)
1 tsp vanilla extract
16 oz filo pastry sheets
12 lb sweet butter; melted
sugar, confectioners

How to prepare

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over med heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5″ pieces. Brush pastry with hot melted butter. Place about 1 tbsp custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Greek chick-pea soup

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. Add bay leaf,garlic,salt and pepper, and 6 cups of water to start. Cover and bring to a boil, simmer, stirring occassionally for 1 to 1 1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

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