Pork pita pockets

Ingredients

1 lb boneless pork
2 pita loaves
4 tbsp olive oil
1 tbsp prepared mustard
1 tsp dried oregano
4 tbsp lemon juice
2 cloves garlic, minced

Marinade
1 cup plain yogurt
1/2 tsp crushed garlic
1 cucumber
1/2 tsp dill weed

How to prepare

Cut pork into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1 to 4 hours. Chop cucumber. Combine remaining ingredients in container, cover, and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan, over medium heat for 2 to 3 minutes.
Halve pita loaves and open to form pocket. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

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Grecian steak rolls

Ingredients

1 1/2 lb sirloin, boneless top, well trimmed
2 tsp greek seasoning, divided
3 tbsp olive oil, divided
juice of 1/2 lemon
4 oz feta cheese (at room temp)
1 1/2 tsp mint, fresh chopped

1/4 cup dry red wine
1/2 cup whipping cream
1 pkg yellow rice – cooked

How to prepare

Lb steak thin. Sprinkle one side with 1 tsp greek seasoning; turn steak over. Drizzle one tbsp of olive oil and the juice of 1/2 lemon evenly over steak. Sprinkle with one tsp of greek seasoning. Crumble feta cheese in very small pieces evenly over steak and sprinkle with fresh mint. Roll steak up tightly starting roll with the longest side and secure with toothpicks. Slice into 1 1/2″ rolls. Heat two tbsp olive oil in skillet and saut

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Garlic soup – skordozoumi

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 stir the beaten eggs into the soup and serve. Serves 4-6.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Baba ghannuj – eggplant appetizer

Ingredients

1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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Htipiti – feta cheese spread

Ingredients

1/2 lb feta
3 tbsp olive oil
1 med italian pepper seeded & finely chopped
1 pickled green pepper seeded and chopped
2 tsp oregano

Pepper to taste
1/2 lemon; strained juice only
black olive; for garnish

How to prepare

In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup.

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Greek stuffed peppers

Ingredients

1 cup cooked ground beef
1 cup cooked rice
green onion
fresh mint
cinnamon

How to prepare

In a pot, place desired amount of ground beef, wine, and water to cover beef. Add 1/2 – 1 tsp cumin per lb of beef. Add a few garlic cloves. Cook until mixture boils and beef browns. Skim off the fat with a net strainer. This will result with”lean” beef on the bottom of the pot, and a beef broth to be used for soup or stock.
Combine ingredients and stuff a green or red pepper with it. Pour a fresh tomato puree’ over the top and microwave/bake until cooked.

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Feta and garlic soup

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
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 stir the beaten eggs into the soup and serve. Serves 4-6.

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Greek lemon chicken soup

Ingredients

1/2 cup fresh lemon juice
8 cups chicken broth
1/4 tsp freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks

1 lemon, thinly sliced, for garnish

How to prepare

In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil & add rice & carrot. Reduce heat, cover & simmer 25 minutes until rice & carrots are tender.
Remove 1/2 cup soup & gradually whisk into egg yolks. Stir back into soup. Add chicken & heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.

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