Rabbit stew in tomato sauce - (Kouneli kokkinisto)

NOTES

Greek : Κουνέλι κοκκινιστό
Serves / Yields : 4 persons


INGREDIENTS

•     1 rabbit (aprox 2 kg), cut in servings
•     3 cloves
•     1 tspn pimento
•     1 cup olive oil and some more for the marinade
•     2 garlic cloves
•     2 bay leaves
•     oregano
•     1/2 kg vinegar
•     1 glass of tomato juice
•     Spoon of sugar
•     Salt
•     Pepper
•     Grated kefalotyri cheese
•     1 wineglass of red wine
•     1 glass of water

METHOD

Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat. The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours. Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper. Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides. Add the cloves, pimento, bay leaves, cloves and stir. Finish roasting by pouring the wine. Stir again and add the glass of vinegar. Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water. Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains. Serve with rice or pasta and pour grated cheese on top.

Source: Greek-Recipe.com

Potted Lamb casserole - (Arni Tis Katsarolas Me Patates)

NOTES

Greek : Αρνί της κατσαρόλας με πατάτες
Serves / Yields : 6 persons
Season:All season


INGREDIENTS

•     3 pounds leg of lamb, boned
•     4 tablespoons butter
•     2 tablespoons lemon juice
•     1 1/2 cups hot water (more as needed)
•     3 pounds tiny potatoes
•     butter for frying
•     Salt
•     pepper

METHOD

Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 table spoons butter in a pot, add the lamb and brown on all sides. Add lemon juice and allow this to boil. Add 1 cup water, and simmer (add more water as needed) for 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potatoes. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt, pepper and 1/2 cup of water. Simmer until all liquid is absorbed and only the butter remains. Before serving, carefully place meat on potatoes to heat. Serve hot.

Source: Greek-Recipe.com

Pork with vegetables in clay pot - (Hoirino me lahanika sti gastra)

NOTES
Greek : Χοιρινό με λαχανικά στη γάστρα


INGREDIENTS

•     1,5 kg tender pork, cut in cubes
•     2 kg potatoes, peeled and cut in medium pieces
•     2 carrots, cleaned and cut thinly
•     2 small onions, peeled (do not cut them in pieces)
•     1 small tin (250 grams) tomato mash
•     1/4 kg greek kefalograviera cheese or any slightly sweet cheese, cut in cubes
•     Rosemary
•     Salt
•     Pepper
•     150 ml olive oil (approximately ½ glass)

METHOD

Heat the oil in a saucepan and sauté the onions, carrots and pork pieces. Add rosemary, tomato, salt, pepper and half glass of water. Bring into boil and simmer for 10 minutes. Remove pork pieces from the saucepan and add the potatoes. Add little water if more is required and boil for a couple of minutes. Remove potatoes from the saucepan. The remaining sauce in the saucepan should be at least two fingers high and slightly thick.

Take a heat proof pot or a clay pot and add potatoes, pork and rest of the vegetables with the sauce. Add cheese into the pot and bake in 200 C until potatoes are tender. Remove from oven and serve.

Source: Greek-Recipe.com

Pork with prunes and chesnuts - (Hirino me damaskina kai kastana)

NOTES

Greek : Χοιρινό με δαμάσκηνα και κάστανα
Serves / Yields : 4 - 6 persons
Season:Autumn,Winter


INGREDIENTS

•     1 kg boneless pork, cut in pieces
•     20 prunes
•     20 chesnuts
•     1 glass of mavrodafni wine (a greek sweet red wine), any sweet wine will be appropriate
•     1 glass red wine
•     1 cup of strong european tea
•     Oil
•     1 glass of water
•     Salt
•     Pepper

METHOD

Mix in a bowl the sweet wine, the prunes, the chesnuts and the tea. Leave it overnight on the fridge. Heat oil in a large saucepan and saute pork pieces until brown. Add the glass of red wine and one glass of water and let it simmer for more than 2 hours until meat is tender. Then add the mix and bring again to a boil. Let the pork absorb most of the juice and be sure that is tender enough before you remove from heat. Serve with rice.

Source: Greek-Recipe.com

Pork with leeks and celery roots - (Hirino prasoselino)

NOTES

Greek : Χοιρινό πρασοσέλινο
Serves / Yields : 8 - 10 persons


INGREDIENTS

•     1,5 kg of pork, preferably leg
•     1/2 kg of leeks, sliced
•     1/2 kg of celery root, sliced
•     1 cup of olive oil
•     1 large glass of white wine
•     1 spoon of tomato paste
•     3 eggs
•     juice from 2-3 lemons
•     Salt
•     Pepper

METHOD

In a stockpot sauté the leeks using olive oil, after cutting them into slices. Then add the celery roots washed and cut into slices and sauté. Remove after 5 minutes and place them in a platter. Place the pork cut into pieces and lightly sauté. Put the leeks and celery root back in the pot to cook, douse with wine and boil for about 5 minutes. Dilute the tomato paste in a glass of water and add it to the pot. Season with salt and pepper, lower the flame and boil for one more hour until the meat is cooked. Beat the eggs with the lemon juice and add it to the food.

Source: Greek-Recipe.com

Pork with leeks - (Hirino me prasa)

NOTES

Greek : Χοιρινό με πράσα
Serves / Yields : 4 - 6 persons
Season:Autumn,Winter


INGREDIENTS

•     1 kg pork, cut in small pieces
•     1 kg leeks, cut in slices
•     1 bunch dill
•     1 bunch celery
•     2 bunch spring onions
•     3 tomatoes, sliced
•     2 eggs
•     1/2 cup olive oil
•     Juice of 3 lemons
•     Salt
•     Pepper

METHOD

Boil the pork in a saucepan for 30 - 40 minutes. Remove and drain. Boil the leeks for 10 - 15 minutes, remove from saucepan and drain. Heat oil in the saucepan and saute the pork with the spring onions. Add leeks, tomatoes, celery, dill and lemon juice. Add water, salt and pepper and let it simmer until the water evaporates and the sauce thickens. Remove from heat and pour egg and lemon sauce on top.

Source: Greek-Recipe.com

Pork with Celery in Egg and Lemon Sauce - (Hirino me Selino)

NOTES

Greek : Χοιρινό με σέλινο
Serves / Yields : 4 persons
Season:Autumn,Winter


INGREDIENTS

•     1-1.25 kg lean boneless pork, or 4 medium-sized pork chops
•     1 large head of celery
•     3 tablespoons vegetable oil
•     1 medium onion, finely sliced
•     600 ml hot water
•     salt and white pepper

  Avgolemono Sauce

•     2 eggs
•     1 tablespoon cornflour diluted in 3 tablespoons cold water
•     2 lemons

METHOD

Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.

Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.

Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes.

Source: Greek-Recipe.com

Pork appetizer - (Bekri meze)

NOTES

Greek : Μπεκρή μεζές
Serves / Yields : 4 persons
Season:Winter



INGREDIENTS

•     1 kg pork
•     1 medium onion
•     1/2 cup of olive oil
•     5 small green peppers
•     Feta cheese
•     2-3 ripe fresh tomatoes
•     1 glass of white wine
•     Pimento grains
•     Salt
•     Pepper

METHOD

Carefully wash the meat, cut it into small pieces and strain with a strainer. Saute in pan until it gets brown. In a large stockpot add the rest of the oil and saute the chopped onion and the thinly sliced peppers. Add the meat and stir a few times, then douse with the wine. Add the chopped tomatoes, salt, pepper and pimento ann add some water, bringing it to a slow boil. Let it simmer until pork is tender. Remove from heat and add pieces od feta cheese on top.

Source: Greek-Recipe.com

Piquant meat rissoles - (Pikantikoi keftedes)

NOTES

Greek : Πικάντικοι κεφτέδες
Season: All season


INGREDIENTS

•     3/4 kg piquant pork sausages
•     500 grams minced pork
•     2 spoons rosemary
•     3 garlic cloves, mashed
•     1 apple, cleaned and grated
•     4 onions, each one cut in 4 pieces
•     5 spoons oil
•     Salt
•     Pepper

METHOD

Remove outer skin from sausages and empty the inner part of each sausage into a bowl. Add the minced pork, rosemary, apple, garlic salt and pepper and knead. Shape mixture into long rissoles. Pour oil in a baking pan and add onions and rissoles. Place pan in oven and bake for 20 – 25 minutes. Turn them up side down in order to bake them well on both sides.

Source: Greek-Recipe.com

Stewed Potates

Ingredients

•     1.5Kg [3 lbs] potatoes
•     2 onions
•     1 cup olive οίl
•     750gr [1.5 lb] tomatoes (ripe)
•     2 Clove of Garlic
•     Salt
•     Pepper
•     Parsley

Directions

1. Peel and chop onions.

2. Peel and wash potatoes.

3. Peel and slice tomatoes.

4. Chop parsely.

5. Heat up some water and keep it (can skip this if you have warm tap water).

6. Cut potates into slices (the size of one quarter of a medium sized potato).

7. Fill a large sauce pan with water and place potates in it.

8. Use a deep frying pan and sautee onions using live oil.

9. Add a layer of tomatoes.

10. Add some salt, pepper, chopped parsely and a little bit of crushed garlic.

11. Over the layer of tomatoes add a layer of potatoes.

12. Repeat the 3 previous steps and use up all your tomatoes and potatoes.

13. Add 2 cups hot water in the frying pan and cover.

14. Cook over low heat for at least 30 minutes.

15. Use a fork to check to see if potatoes are soft and allow more time if they arent.

Source: Greekrecipes.gr

Gemista [ Stuffed Tomates ]

Ingredients

•     10 medium to large tomatoes
•     1 cup butter
•     1 οnίοn
•     250gr (.5 lb) minced meat
•     1/2 cup rice
•     Parsley
•     Salt
•     Pepper

Directions

1. Slice the top of each tomato and remove the innards with a spoon or your hand, keep the pulp in a bowl. (do not throw away the top portions of the tomatoes)

2. Use a sieve to drain the pulp and keep it in a bowl.

3. Use a large baking pan and arange the cleaned tomatoes in it.

4. Finely chop the onion and saute it in a frying pan wiht a bit of butter.

5. Add the minced meat and fry it in the pan for a few minutes while stiring.

6. Add rice, parsley, salt, pepper, and 1 cup of the tomato pulp.

7. Cover the pan and leave over a low heat for 15 minutes

8. Remove pan from heat and let it cool down.

9. Fill each tomato with the filling up to 4/5 of its capacity and cover with its top portion.

10. Add a small portion of butter on top of each tomato.

11. Fill the baking pan with the remaining tomato pulp.

12. Bake ίn medium heat oven for about 90 minutes

Note: It is common practice in Greece to use green peppers for this dish as well. Use the exact same procedure with the only diference being that you use for green peppers instead of tomates. (The filling is still from the tomatoes and not the peppers)

Source: Greekrecipes.gr

Potato Patties

Ingredients

•     All purpose flour
•     1Kg (2 lbs) potatoes
•     Olive oil
•     1 onion
•     2 eggs
•     1 cup grated gruere cheese
•     Parsley
•     Salt
•     Pepper

Directions

1. Boil the potatoes till they are all soft.

2. Mash the potatoes and place in a large bowl.

3. Chop 1 onion to small pieces and set aside.

4. Add 1 whole egg and the yolk of one more egg.

5. Add the grated gruere cheese.

6. Chop about 1 tablespoon of parsley and add it in mix.

6. Add some salt and pepper.

7. Add a handful of flour.

8. Mix ingredients in bowl well with a spoon.

9. Use your hands to create small patties from the mix, rolling each one in some flour.

10. Place patties in dish separately.

11. Heat some oil in a frying pan, once oil is heated lower heat to medium.

12. Place each pattie in the frying pan and fry till golden-brown on each side.

13. Serve while warm.

Source: Greekrecipes.gr

Vegetable Patties

Ingredients

•     1 fresh onion
•     1/2 cup parsley
•     2 small potatoes
•     1 cup grates feta cheese
•     3 eggs
•     1 cup flour
•     1Kg (2 lb) raw spinach
•     1/3 cup breadcrumbs
•     4 onion
•     Mix of green vegetables

Directions

1. Chop green vegetables to tiny pieces.

2. Add chopped vegetables in a bowl and add salt.

3. Mix vegetables with your hands.

4. Wash vegetables under the tap and drain water.

5. Thinly chop the fresh and dry onions or use an electric blender.

6. Grate the potatoes.

7. Add onions and potato mush in bowl.

8. Add grated feta cheese and mix well.

9. Add eggs, 1 cup of all purpose flour and 1/3 cup of breadcrumbs and mix very well.

10. Mix till mixture is thick and creamy, if not thick enough add some additional flour.

11. Heat up some frying oil in a frying pan.

12. Fashion patties with your hands, dip them in some flour and fry them in the frying pan.

13. Fry them till golden-brown on both sides.

14. Strain them and place them in a plate over a paper towel.

Serve hot.

Source: Greekrecipes.gr

Fresh beans in oil

Ingredients

•     1 onion
•     Parsley
•     5 ripe tomatoes (Can use 1 can of chopped tomatoes instead)
•     1/2 cup olive oil
•     3 zucchinis
•     Sugar
•     1Kg (2 lb) fresh wide beans
•     Salt
•     4 potatoes
•     Pepper

Directions

1. Chop onion and set aside.

2. Chop Parsley and set aside.

3. Chop tomatoes into small pieces and set aside.

4. Chop potates into medium sized pieces and set aside.

5. Chop zucchinis to small pices and set aside.

6. Saute chopped onion lightly in a sauce pan.

7. Add chopped parsley, chopped tomatoes and a pinch of sugar .

8. Add the beans and stir all together once or twice.
 
9. Allow time for the mixture to boil.

10. Once the mixture starts to boil, add the chopped potates and zucchini.

11. Add salt and pepper to taste.

12. Allow about 35 minutes time to boil over a medium-low heat.

Serves aprox. 4 people.

Source: Greekrecipes.gr

Artichokes in Oil

Ingredients

•     salt
•     8 artichokes
•     1 tablespoon flour
•     1/2 cup of thinly chopped parsley
•     250gr (.5 lb) small onions
•     1 cup olive oil
•     250gr (.5 lb) chopped onions
•     pepper
•     2 lemons (squized)
•     3 sliced carrots

Directions

Cut the stems of the artichokes (about 5cm [2inches] from the bud). Remove the outside layer of leaves and cut the top off (about 2cm [1inch]). Also remove the heart (choke).

Peel the base of the artichokes and rub them in lemon.
Place the chpped and small onions in a flat pan and spread them out evenly. Add the carrots and then arange the artichokes in the pan, side by side.

Add oil, salt and pepper. Dilute the lemon juice with a cup of water pour in the pan. Sprinkle the chpped parsley over the artichokes.

Cover the pan with a piece of foil after making a hole in it (preferably around the center) and bake in moderate heat.

Served hot or cold.

Source: Greekrecipes.gr

Fried Cauliflower

Ingredients

•     1 Cauliflower
•     2 eggs
•     1 cup grated gruere cheece
•     Olive Oil
•     All purpose flower
•     Salt
•     Pepper

Directions

1. Cut cauliflower into smaller pieces and boil in slated water for aproximately 5 minutes.
2. Drain the cauliflower and set aside.
3. In a bowl mix together 2 eggs, grated cheese, salt, 1/4 cup of flour and 1/5 cup of olive oil.
4. Preheat a frying pan with olive oil in it and dip each cauliflower piece in the oil, turning it until its golden brown.
5. Serve warm.

Source: Greekrecipes.gr

Gigantes [ Giganted Baked Beans ]

Ingredients

•     Pepper
•     1/2 cup olive oil
•     Salt
•     1.5kg (3 lb) tomatoes
•     750gr (1.5 lb) large dried beans (Fassolia Gigantes)
•     Dried Thyme
•     Oregano
•     Parsley
•     4 cloves garlic
•     1.5 tablespoons of tomato paste
•     3 medium onions

Directions

1. Place beans in a large bowl covered with water and leave them overnight to soak.

2. Drain the water and place them in a large saucepan filled with water.

3. Boil the beans in the pan for 30 to 35 minutes but take care not to allow them to become too soft. (they need to be soft when pierced with a fork but hard enough that they wont break apart).

4. Drain the beans and set them aside in a bowl.

5. Chop and quash the tomates in a large bowl.

6. Chop onions, garlic and saute them (in olive oil) in the large saucepan that you used to boil the beans in, while the onions are being sauted sprinkle some oregano and thyme over them.

7. When the onions are golden brown and soft, pour in the tomatoes and 1/3 cup of boiling water in the saucepan.

8. Add the tomato paste and dilute it in the mixture my stiring it with a spoon.

9. Add salt and pepper and cover the saucepan allowing it to cook over a medium heat for 30 minutes when the sauce shoould be thicker (if the sauce thickens faster than that - then remove from heat.).

10. Pour the beans and some chpped parsley in the saucepan and mix well together.

11. Pour the whole mixture in a deep baking pan and place in preheated oven at 180C (350 F) for 45 minutes.

Source: Greekrecipes.gr

Spanakorizo [ Spinach Rice ]

Ingredients

•     60ml (2 ounces) tomato sauce
•     Olive Oil
•     Salt
•     Pepper
•     2 cups rice
•     1kg (2 lb) raw spinach
•     2 medium onions

Directions

1. Chop onions and saute in a sauce pan with olive oil.

2. Slice spinach, add to the frying pan and saute until spinach is soft.

3. Add 2 cups of water in the sauce pan and turn the heat up till water boils.

4. When water boils, turn the heat to low and add the rice and tomato sauce.

5. Cook covered, over a low heat, until the rice is done and the water is absorbed. (Aproximately 15 minutes)

Source: Greekrecipes.gr

Okra [ Bamies ]

Ingredients

•     Pepper
•     1kg (2 lb) okra
•     Salt
•     Parsley
•     Sugar
•     2 ripe tomatoes (or 1 can choped
•     1 cup of olive oil
•     1/2 cup vinegar
•     2 onions

Directions

1. Remove stems from the okra and wash them well.

2. Place them in a bowl and sprinkle salt, pepper and 1/2 a cup of white wine vinegar over them.

3. Chop onions and saute them in a frying pan, using olive oil, till golden brown and tender.

4. Chop and mash the tomatoes and add them in a large pot. Add salt, a pinch of sugar, pepper, chopped parsley and 2 tablespoons olive oil.

5. Simer until the tomatoes have disolved completely.

6. Add the sauted onions, okra, and 1 cup warm water in the pot and turn the heat to high.

7. Boil for 30 minutes, stiring occasionaly, and adding a bit of water if needed.

8. Serve warm.

Source: Greekrecipes.gr

Briam

Ingredients

•     Pepper
•     1 can chopped tomatoes
•     Salt
•     2 eggplants
•     Dried thyme
•     4 medium potatoes, cut in similar cubes
•     Nutmeg
•     5 large zuccini,
•     2 bay leaves (dafni)
•     1/2 cup olive oil
•     2 onions
•     4 cloves garlic

Directions

1. Chop zuccini, potatoes and eggplants to small cubes.

2. Chop onions into 4 pieces each and crush the garlic cloves.

3. Place all the vegetables in a baking pan and mix them together.

4. Add olive oil, a dash of nutmeg, a dash of thyme, the bay leaves as well as salt and pepper, mixing everything together well.

5. Preheat oven at medium heat and bake for an hour. Keep adding a little bit of water at intervals to make sure the mix doesnt fry in the pan.

6. Remove from oven, allow some time to cool and serve warm.

Note : Dish is suitable for vegetarians. Serves 4 people.

Source: Greekrecipes.gr

Boiled Zucchini

Ingredients

•     Olive Oil
•     Salt
•     1/2Kg (1 lb) Medium sized zuchini

Directions

1. Wash and cut of the ends off of the zuchini's

2. Heat up a large saucepan, half filled with salted water.

3. When water boils, add the zuchini's and boil till they are soft. (check with a fork to see when it passes through the zuchini with ease).

4. Remove on a plate and serve hot with some olive oil.

Note : Can be refrigirated and served at a later time, in which case you should not add olive oil, before serving.

Source: Greekrecipes.gr

Patates Fournou [Garlic Potatoes in the Oven]

Ingredients

•     ground pepper
•     salt
•     dried oregano
•     5 garlic cloves
•     olive oil
•     1.5Kg (3 lbs) large potatoes
•     3 lemons (juiced)
•     dried thyme

Directions

1.Preheat oven to 180c (350F).

2.Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)

3.Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

4.Bake the potatoes for 18 minutes (or until they are cooked properly – use a fork and see if they are soft when you drive the fork through them).

Source: Greekrecipes.gr

Imam Baildi

Ingredients

•     Salt
•     500gr [1 lb] of onions
•     Pepper
•     500gr [1 lb] Aubergines (4 or 5 items)
•     4 cloves garlic
•     oregano
•     sugar
•     Parsley
•     150ml Olive Oil
•     500gr [1 lb] of tomatoes

Directions

1. Preheat oven to 350C (180F).

2. Peel and slice the tomatoes.

3. Peel and thinly slice the garlic and slice the parsley.

4. Cut the stalks off the aubergines and rinse them well.

5. Slice the aubergines on one side only making them able to be opened up like a book without breaking them.

6. Add a little bit of oil in a frying pan and shallow fry the aubergines all around.

7. Remove the aubergines and place in an oven dish (side by side) and season them with salt, pepper and oregano.

8. Saute the onions and garlic in the frying pan and slightly golden then add the chopped tomatoes and parsley along with a cup of water. Stir and add salt and pepper to taste.

9. Sprinkle a touch of sugar in the mix and stir well, cover and cook for 15 minutes.

10. Carefully stuff the aubergines with the mix, using a small spoon while making sure not to break them. Once all the stuffing has been distributed place the saucepan in the preheated oven.

11. Bake for 40 minutes, sprinkling water once or twice on them during this period.

12. Remove from heat and leave in room temperature for a few minutes before serving.

Source: Greekrecipes.gr

Arakas Kokinistos (Green peas in tomatoe sauce)

Ingredients

•     Salt
•     Pepper
•     150ml Olive Oil
•     Dill
•     1 large onion
•     250gr (.5 lb) chopped tomatoes (can be canned)
•     1Kg (2 lb) Green Peas (can use frozen)

Directions

1. Rinse the peas in cold water and drain.

2. Chop the onion and sautee them in a sauce pan till golden.

3. Add the tomatoes, dill, pepper, salt and stir well.

4. Add about 150ml water and bring to a boil while stirring.

5. Reduce the heat to low and cook covered for 45 minutes.

Can serve hot or cold.

Source: Greekrecipes.gr

Briam II (Baked Vegetables)

Ingredients

•     Salt
•     500gr [1 lb] of potatoes
•     Pepper
•     600gr [1.3 lb] Courgettes
•     Oregano
•     Olive oil
•     1 large onion
•     4 cloves of garlic
•     1 Green pepper
•     500gr [1 lb] of tomatoes

Directions

1. Preheat oven to 200C (400F).

2. Cut the ends off and scrape the courgettes under cold water till the external skin is removed.

3. Slice the tomatoes, potatoes and courgettes and then place in a flat baking dish.

4. Thinly slice the garlic and green pepper and mix with the rest.

5. Season the mix with salt, pepper and oregano and mix well.

6. Pour approximately 200ml of olive oil in the sauce pan and place in the preheated oven.

7. Bake for 90 minutes stirring and adding a bit of water every 30 minutes.

8. Increase the heat to 240C (450F) and keep baking for another 10 minutes.

9. Serve hot.

Goes well with feta cheese on the side.

Source: Greekrecipes.gr

Stuffed Eggplants (Melitzanes Papoutsaki)

Ingredients

•     1 egg
•     150g (0.35 pounds)grated gruiere cheese
•     nutmeg (grated)
•     olive oil
•     1 cup full fat milk
•     6 medium tomatoes
•     Butter (salted)
•     2 cloves of garlic
•     all purposer flour
•     1 large onion
•     fresh parsley
•     225gr (0.5 pounds) minced meat
•     pepper
•     5 medium size eggplants
•     salt

Directions

0. Preheat your oven to 180C (350F), Preheat a frying pan, and have ready a saucepan and another frying pan.

1. Finely chop 4 of the tomatoes and place in a bowl. Also slice the other 2 tomatoes and set aside the slices on a plate.

2. Finely chop the onion and the garlic and set aside.

3. Finely chop up about half a cup of parsley.

4. Wash the eggplants and cut off the stems. Slice the eggplants in half (lengthwise).

5. Using a small spoon remove seeds from the core and discard them. Then use a knife and a spoon to remove the pulp from the inside of the eggplant and deposit it in another bowl. Be very careful not to rupture the skin of the eggplant while scooping it out.

6. Finely chop the inside of the eggplants and set aside.

7. Add 2 tablespoons olive oil in a preheated frying pan and sautee the onions and garlic. Once the onions begin to run golden add the chopped eggplants and stir the mix for about 3 minutes.

8. Add the minced meat to the mix and keep stirring till the meat begins to brown. Then add the chopped tomatoes, parsley and salt and pepper to taste.

9. Reduce the heat and allow the mix to simmer for approximately 20 minutes. Check occasionally to see if the liquid has been absorbed, if it has remove from the heat.

10. While the mix is simmering in the frying pan you can make the Bechamel Sauce. Melt 2 tablespoons of butter in a saucepan over low heat. The moment the butter melts completely add 2 tablespoons of flour and stir well so that there are no lumps of flour.

11. Gradually Pour 1 cup of of milk while continuing to stir. Once the mixture becomes creamy remove from the heat (its important not to overcook it). Add a pinch of nutmeg and salt and pepper to taste.

12. Allow a few minutes for the sauce to cool down and then add 1 egg yolk and stir really well.

13. Sautee the eggplant halves on both sides using a touch of olive oil. Do not overcook, you only want the eggplants to soften up a bit.

14. In a backing pan, place the eggplant halves and use a spoon to fill each one with the meat/tomato mix we ended up with in step 9 and add a teaspoon of Bechamel sauce over each one.

15. Add a slice of tomato over each eggplant and then divide the grated Gruierre over the eggplants.

16. Cook for approximately 90 minutes on the lowest rack position(Bechamel and cheese should be brown by then).

Produces 10 pieces, served hot or cold.

Source: Greekrecipes.gr

Tomatosoupa [ Tomato Soup ]

Ingredients

•     Salt
•     1 stalk celery
•     1/3 cup olive oil
•     1 carrot
•     Chopped parsley
•     1 cup soup pasta (any tiny pasta)
•     1 Onion
•     500gr [1 lb] of tomatoes
•     Pepper

Directions

1. Slice the tomatos to very small slices
2. Slice the carrot to small thin slices.
3. Slice the to small thin onion.
4. Add about 1.5 litres [3 pints] of water in saucepan
5. Add tomatos, onions, carrot and celery.
6. Boil and cook over a medium heat for aprox. 30 minues.
7. Squash tomatoes that have been cooking in the saucepan.
8. Add salt and pepper to your taste
9. Chop parsley and add it to the mix.
10. Add pasta and cook for about 10 minutes. (time may vary according to the past you used)

Produces 5 servings.

Note : Ripe tomatoes are best for this recipe, alternatively you can also use thinly choped canned tomatoes.

Source: Greekrecipes.gr

Fakes Soup [ Lentil Soup ]

Ingredients

•     tomato paste
•     salt
•     bay leafs
•     1 onion
•     olive oil
•     Vinegar
•     2 cloves of garlic
•     250gr [ .5 lb ] lentils

Directions

Steps :

1. Wash lentils and soak in lukewarm water for 2 hours.
2. Drain the lentils.
3. Add 6 cups of water in a saucepan.
4. Add lentils.
4. Slice the onion and add.
5. Add cloves of garlic.
6. Bring water boil and cover.
7. Add 1 tablespoon of tomato paste and stir well.
8. Lower the heat and simmer for 30 minutes.
9. Add olive oil.
10. Add salt.
11. Add 1 tablespoon of tomato paste and stir well.
12. Add 2 bay leafs.
13. Add 2 tablespoons of vinegar.
14. Simmer for an additional 10 minutes.
15. Check if lentils are tender and allow for slightly more time if not.

Notes : You can experiment with the amount of lentils to achieve your desired taste and texture of the soup.

Source: Greekrecipes.gr

Revithosoupa [ Chik-pea Soup ]

Ingredients

•     1/2 Kg [1 lb] chick peas
•     2 tablespoons soda
•     4 small onions
•     1 cup of olive oil
•     salt
•     1 lemon

Directions

Steps

1. Place chick peas in a large bowl and cover with warm water.
2. Leave chick peas to soak overnight.
3. Drain water and add soda.
4. Allow an hour to pass and then rub the chick peas with your hands to loosen their skin.
5. Rinse and put them in a pan.
6. Add water to cover the chick peas.
7. Bring water to boil.
8. Remove the scum.
9. Peel and add the onions.
10. Cover and simmer for aproximately 2 hours, (check to see if the chick peas are tender and allow additional time if they are not).
11. Add oil and salt.
12. Simmer for a few more minutes.
13. Squize some lemon in the soup and server.

Creates 4 servings.

Source: Greekrecipes.gr

Lemon Chicken Soup

Ingredients

•     salt
•     1 chicken
•     8 cups boiling water
•     Unground black Pepper
•     6 tablespoons rice
•     1 οnion
•     1 carrot
•     1 stalk of celery
•     1 Egg
•     2 Lemons

Directions

Steps

1. Clean and wash chicken.
2. Place chicken in a large saucepan.
3. Add boiling water
4. Add carrot, onion, celery and black pepper
5. Cover and simmer for about 2 hours over low heat
6. Add salt over time while it is cooking.
7. Check if chicken is tender and allow additional time if not
8. Remove chicken.
9. Bring broth to boil and add the rice.
10. Cover saucepan and cook for about 15 minutes.
11. Remove from heat
12. Beat egg in a bowl filled with the juice from 2 lemons
13. Add egg-lemon juice to the saucepan gradually while stirring.

Serves 5.

Source: Greekrecipes.gr

Kremidosoupa [ Onion Soup ]

Ingredients

•     3 onions
•     1 cup Olive Oil
•     Pepper
•     Salt
•     1 teaspoon of corn flour

Directions

1. Chop and sautee onion in a sauce pan with some olive oil.
2. Add 5 cups of boiling water, a pinch of pepper and salt in the pan and cook over a low fire for aproximately 10 minutes.
3. Mix corn flour with a little water and pour it into the sauce pan.
4. Simmer over a low fire for about 5 minutes while stiring the soup.

Note: Can sprinkle some grated cheese (parmesan) over each serving for some additional taste.

Source: Greekrecipes.gr

Fasolada [ Bean Soup ]

Ingredients

•     Pepper
•     1/2Kg (1 lb) dried beans
•     Salt
•     1/3 cup olive oil
•     1 can tomato juice
•     2 tablespoons tomato paste
•     Celery
•     3 carrots
•     3 onions

Directions

1. Wash the beans and place them in water, allowing them to soak for a day or night.
2. Drain the water using a colander and rinse well under running water.
3. Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
4. Drain the beans using a colander and return them to the pot, fill the pot with enough water to barely cover the beans. (the amount of water will determine the thickness of the soup).
5. Chop onions, celery and carrots and add them to the pot, along with 1/3 cup of olive oil.
6. Return pot over heat and simmer until the beans are soft. (test using a fork).
7. When the beans are soft, add salt, pepper, tomato paste, 1 can of tomatoes and stir.
8. Bring mixture to boil and allow an additional 20 minutes of boiling time.
9. Remove from heat and serve hot.

Source: Greekrecipes.gr

Patsas [Tripe Soup]

Ingredients

•     olive oil
•     3 bay leaves
•     pepper
•     2 onions
•     salt
•     1/4 cup white wine
•     1 lemons squized
•     4 medium sized tomatoes
•     1 teaspoon tomato paste
•     1Kg lamb
•     4 cloves
•     1Kg (beef) tripe
•     2 eggs
•     4 garlic cloves

Directions

1. Wash the tripe and then chop it up in smaller pieces. Chop the lamb to small pieces. Put some water to boil.
2. Slice the onions, squash the garlic cloves, chop the tomatoes. Mix the tomato paste and the red wine in a bowl (stir them well together).
3. Heat up a large saucepan to medium and add some olive oil. When the olive oil is hit saute the onions till brown, then add the garlic and stir. Once the two have mixed add the tripe and lamb and then stir the mix.
4. Add the tomatoes, the mixed paste, lemon juice and the 2 eggs and stir well together. Add enough (boiling) water to cover the ingredients in the saucepan and stir.
5. Once the mixture begins to boil, reduce the heat to a simmer.
6. Add 3 bay leaves, salt (usually requires quite a bit - but its up to your particular taste) and pepper and allow for the mixture to simmer for 3 hours (at least). Check the water level and add more occasionally as it evaporates.
7. Once ready, the tripe should easily be cut with a fork and the soup will look fairly thick (not stew like think though).

Source: Greekrecipes.gr

Saganaki Shrimps

Ingredients

•     Salt
•     Thinly chopped parsley
•     2 thinly sliced onions
•     Pepper
•     1/2 cup olίve οil
•     1Kg [2 lbs] peeled and chopped tomatoes
•     1 clove of garlίc
•     1Kg [2 lbs] large uncooked shrimps
•     250gr [1/2 lb] Feta cheese

Directions

1. Saute onions in a frying pan, using olive οίl, until they are golden and tender.
2. Add tomatoes.
3. Add chopped parsley.
4. Add salt and pepper.
5. Squash the garlic and add to the mix.
6. Cover pan and simmer for 60 minutes, stirring occasionally.
7. Put sauce and shrimp ίn 5 fire resistant cooking dishes.
8. Crumble feta cheese over each dish
9. Bake dishes in oven at very hot temperature for aproximately 15 minutes.

Source: Greekrecipes.gr

Octopus with Rice

Ingredients

•     Salt
•     Pepper
•     1.5 cups of rice
•     Parsley
•     500gr [1 lb] tomatoes
•     2 cloves of garlic
•     1 octopus
•     1 cup olive οil
•     1 οnion

Directions

1. Remove all contents of the head sack of the octopus and wash the whole thing well.
2. Place octopus in a sauce pan with no water and allow and simmer in low heat for about 15 minutes.
3. The sauce pan should now contain water from the octopus. Drain the water.
4. Remove octopus from pan and cut it into bite sized pieces.
5. Place octopus pieces back in the sauce pan.
6. Chop onion into very small pieces (best using a blender), and add them in the sauce pan.
7. Chop parsley and add to the sauce pan.
8. Add some pepper.
9. Grind the cloves of garlic and add to the sauce pan.
10. Cover sauce pan and cook over a low heat until the octopus is tender. (use a fork to test this, but it should take aproximately 2 hours, depending on the size of the octopus).
11. In a diferent pot boil water and add salt and rice.
12. Allow 12-15 minutes for the rice to be ready.
13. Drain rice and place it in a deep baking pan or casserole.
14. Add the octopus mix into the rice and blend the two well with a spoon.
15. Place in a preheated oven and bake in medium heat for 7 -10 minutes.

Source: Greekrecipes.gr

Marinated Sole Fish

Ingredients

•     Pepper
•     Salt
•     2 cloνes of garlic
•     Rosemary
•     2 bay leafs
•     Parsley
•     flour
•     700gr [1.5 lb] sole fish
•     1 lemon
•     1 cup oliνe oil
•     1/3 cup of white wine
•     1.5 cups of tomato juice

Directions

1. Clean the innards and scales from the fish.
2. Wash fish well.
3. Squize lemon and sprinkle fish with juice.
4. Place flour on a plate and dip sole in it on both sides
5. Heat olive οil in frying pan large enough for the fish and fry it until its golden borwn on both sides.
6. Place ready fish in a platter and cover to keep it warm.
7. With a scoop, remove half the oil from the frying pan.
8. Add 4 tablespoons of flour in the pan and stir well.
9. Crush garlic and add to the mix in the frying pan.
10. Chop parsley and add to mix.
11. Add a little bit of rosemary, bay leaf, salt and pepper in the mix and keep stiring.
12. Add tomato juice and white wine and stir well for about 10 minutes.
13. Pour sauce over the sole fish and serve.

Source: Greekrecipes.gr

kalamaria Krasata [ Squids in winesauce ]

Ingredients

•     4 tomatoes
•     Parsley
•     Salt
•     Pepper
•     1/2 cup whίte wine
•     8 tablespoons of olive oil
•     1Kg (2.1 lbs) kalamari (squid)

Directions

1. Peel and chop the tomates in cubes.
2. Clean squid and remove all intestines from the head bag.
3. Pour salt over squid and rub them with your bare hands.
4. Wash squid and drain all water.
5. Saute the squids in a frying pan.
6. Pour in 1/2 cup of wine and the choped tomatoes and stir well.
7. Add pepper andsome chopped parsley and stir.
8. Cover pan and cook over a medium heat until squid are soft. (about 35 minutes)
9. Add salt and pepper if required (taste).

Note : Can be served cold or hot. Goes well with rice.

Source: Greekrecipes.gr

Octapus with vinegar sauce

Ingredients

•     2 laurel leaves
•     1 medium sized octopus
•     2 tablespoons olive oil
•     1 teaspoon vinegar
•     Salt

Directions

1.Wash octopus and remove head and 'eye' (the part under the head which is hard).
2.In a finger of boiling water add octopus, laurel leaves. Boil for approx 45’ or until octopus is very tender and remove from water.
3.Cut in pieces and add olive oil, vinegar and salt.

Source: Greekrecipes.gr

Kalamari with rice

Ingredients

•     1/2 cup white wine
•     1/3 cup olive oil
•     2 cloves garlic
•     350gr (.8 lb) diced peeled tomatoes
•     2 tablespoons chopped parsley
•     2 laurel leaves
•     1kg (2 lb) kalamari
•     Salt
•     1 onion finely chopped
•     Pepper

Directions

1. Remove the outer skin of the Kalamari as well as the spine and intestines.
2. Saute onion and garlic in olive oil. Add kalamari and saute for 1 minute.
3. Add white wine and simmer until alcohol evaporates.
4. Add tomato and laurel leaves and season to taste. Simmer slowly for 20' or until kalamari are tender.
5. Add parsley and serve

Source: Greekrecipes.gr

Fried Calamari

Ingredients

•     1Kg (2 lb) Calamari
•     1/2 cup flour
•     Olive Oil
•     Salt
•     1 lemon

Directions

1. Clean calamari well and wash. (remove all intestines)
2. Cut the tentacles portion from the calamari and set aside.
3. Cut the rest in rings.
4. Dredge the calamari rings and legs in flour, so that all of them are lightly coated in flower.
5. Pour olive oil in a frying (about 1.2cm (.5 inch) of olive oil) and heat it up to medium-high heat.
6. Fry the calamari pieces till they are golden in color and tender.
7. Place a paper towel over a plate.
8. Remove the ready calamari and place on the paper towel to drain additional oil.
9. Sprinkle a touch of salt over the calamari.
10. Squize a bit of lemon over them and serve hot.

Source: Greekrecipes.gr

Grilled Grouper fish with tomatoes

Ingredients

•     4 Slices of grouper fish (Sfirida)
•     2 large tomatoes (ripe)
•     1/2 cup olive oil
•     1 lemon
•     Parsley
•     Salt
•     Pepper

Directions

1. Thinly chop tomatoes and parsley.
2. Marinate fish with a little olive oil and salt and grill till done.
3. In the mean time add the chopped tomatoes, parsley, olive oil, juice form 1 lemon as well as salt and pepper in a bowl and mix all together well.
4. When fish is ready remove from grill and pour over the tomatoe sauce.
5. Serve hot.

Note : Served best with potato salad.

Source: Greekrecipes.gr

Baked Cod Fish

Ingredients

•     Pepper
•     Salt
•     Olive oil
•     150gr (.35 lb) feta cheese
•     Oregano
•     3 cloves of garlic
•     3 ripe tomatoes
•     2 cod fish fillets

Directions

1. Grease a baking pan with some olive oil and place the fish fillets in it.
2. In a bowl chop and crush the tomatoes, add a pinch of oregano, 4 tablespoons olive oil, and 3 crushed cloves of garlic. Mix everything together well.
3. Pour some of the tomato mix over each fillet and add some salt and pepper to taste.
4. Crumble some feta cheese over each fillet and bake in a preheated oven at 180C (350 F) for 30 to 45 minutes.
5. Check the fish occasionaly to make sure it does not get overcooked and dry up.
6. Serve hot.

Note : Goes well with potato salad. Serves 2.

Source: Greekrecipes.gr

Shrimp and Rice in tomato sauce

Ingredients

•     3 tomatoes
•     1 kg medium sized shrimp tails
•     1 glass white wine
•     3 medium onions
•     Dried oregano
•     Dried basil
•     Pepper
•     Salt
•     Olive Oil
•     4 cloves of garlic

Directions

1. Prepare your ingredients - chop onions, chop garlic, chop tomatoes, wash and clean shrimps.
2. Saute the onions in a medium saucepan.
3. When onions are golden, add the chopped tomato in the saucepan.
4. Add 4 tablespoons olive oil, salt, pepper, a pinch of oregano and basil and stir well.
5. Turn the heat to high and let the mix begin to boil. Crush and add 4 cloves of garlic and a glass of white wine while stirring well.
6. Reduce the heat to medium-low, cover and stir occasionally.
7. In a pot add a little bit of water and bring to a boil. Add the shrimp (water should be slightly covering the shrimps) and boil for approximately 3 minutes (until shrimps are tender - depends on the size).
8. Remove the shrimp from the pot (but do not dispose of the water you boiled them in) and add them to the tomato mix.
9. Add 2 tablespoons of the water you used to boil the shrimp in to the saucepan and allow the sauce to cook for 30 minutes, stirring it occasionally.
10. Add some more water to the pot in which you boiled the shrimps and use that water to boil some rice.
11. Pour the sauce in the pot with the rice and mix the two together.

Makes 4 servings.

Variations : Use Basmatti rice as an alternative. Add 3 tablespoons of (medium) curry during step 5.

Source: Greekrecipes.gr

AstakoPilafo [Lobster with rice]

Ingredients

•     1Kg (2 lb) lobster
•     1 cup rice
•     2 large onions
•     3 medium tomatoes
•     1 cup olive oil
•     basil (fresh or dried)
•     salt
•     pepper

Directions

1. Wash and boil the lobster in a pot (boil for aproximately 13 mins for a 1kg(2lbs) lobster (+3 mins per 1/2Kg(1lb)).
2. While the lobster is boiling, chop two onions and the tomatoes (but keep separately).
3. When the lobster is ready, remove it from the pot, but do not throw away the water.
4. Clean the lobster from the shell and cut the tail in pieces.
5. In a deep saucepan, add a cup of olive oil, the chopped onions, salt, pepper, basil and the lobster slices. Saute the lobster slightly on each side and then add the tomatoes.
6. Take two cups of the water in which you boiled the lobster and pour them in a pot. Bring the water to boil and then add a cup of rice.
7. Allow time for the rice to be ready (cover and cook in low heat – according to the type of rice you use).
8. When ready, pour the rice in the pot wit the sauce and serve. (Alternatively if you wish to make a more presentable dish, use a cake pan (form) and then pour the sauce over the formed rice.).

Source: Greekrecipes.gr