Greek salad with peppers

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.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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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 greek salad

Ingredients

1 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
1 green pepper seeded and chopped (optional)
1 cucumber, peeled and sliced
1 cup black olives, preferably greek
1/2 lb feta cheese, sliced or cut into chunks
2 oz anchovies, drained (optional) dressing 888
1/4 cup olive oil
2 tbsp. Vinegar
Generous pinch of oregano
salt and pepper to taste

How to prepare

Chill all vegetables, the olives, cheese and, if you are using them, the anchovies. Combine dressing ingredients. When ready to serve, toss all vegetables and the olives. Top with feta and, if desired, anchovies. Serve with dressing. Serves 4 to 6.

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Roast lamb with potatoes

Ingredients

3 garlic cloves
1 leg of young spring lamb
salt and pepper
1 lemon; juiced
salt
2 cup -hot water
4 tbsp butter; melted

20 sm potatoes; peeled
2 tbsp tomato paste

How to prepare

Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 f for 1/2 hour.
While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 f. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 f and brown potatoes for 20 minutes longer.

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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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