Mydia me tomata kai skordo

Summary
Mussels with Tomato and Garlic 
Servings: 6

 Ingredients

• 3-4 cloves of garlic, sliced
• 2.20 lbs of mussels
• 2-3 teaspoons of olive oil
• 1-2 pinches of parsley
• 1-2 tablespoons of pepper
• 2-3 pinches of salt
• 2-3 medium tomatoes, finely choped
• 6 oz of white wine

 Directions

• Wash the mussels thoroughly.
• Brown the garlic in the oil.
• Add the mussels and stir well.
• Pour in the wine and stir.  
• Add the tomatoes, parlsey and seasonings.
• Boil for 20 minutes.
• Serve warm with fresh parsley.

 Source: www.eatgreektonight.com

Marinated octopus

Summary
Tradition Greek style octopus in marinade.

Ingredients

• 1/2 cup of lemon juice
• 2 medium octopus
• 1 cup of olive oil
• 1 large, yellow onion, chopped
• 1 tablespoon of oregano
• 1 teaspoon of pepper
• 2 teaspoons of rosemary
• 1 cup of white vinegar

 Directions

• Place octopus in a large pan with plenty of water and boil for 2 hours. 
• Remove from heat; wash and remove the skin. 
• Cut in desired size pieces. 
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus. 
• Mix well, cover, and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice. 

Source: www.eatgreektonight.com

Kokoretsi

Summary
Lamb's intestines. Yuck! 
Servings: 7

Ingredients

• 1-2 handful of kefalotiri cheese (grated goat cheese)
• 2.20 lbs of lamb entrails
• 2 lamb intestines
• 1 lemon, squeezed
• 2-3 of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 2-3 pinches of salt

 Directions

• Turn the intestines inside out and wash thoroughly.
• Cut the entrails into small pieces and wash them well.
• Drain and place in a bowl.
• Sprinkle with the desired salt, pepper, oregano and grated cheese.
• Pour a little oil over top.
• Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
• Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
• Remove the skewer and cut into slices.
• Serve with lettuce leaves and oregano.

Source: www.eatgreektonight.com

kalamari

Summary
Deep fried squid, a crowd favourite. 
Servings: 6

Ingredients

• 1 cup of flour for all purposes
• 1 cup of kalamari, choped to bite-sized pieces
• 1 cup of white onions, finely diced
• 1 pinch of pepper
• 1 pinch of sea salt

 Directions

• Wash the kalamari.
• Place the flour in a mixing bowl and lightly flour the kalamari.
• Salt and pepper the kalamari to taste.
• Place the kalamari in the heated vegetable oil. Fry until golden.

Source: www.eatgreektonight.com

Homus

Summary
The chick pea dip borrowed from the middle east.
Servings: 6

Ingredients

•  1 garlic, pressed
• 1/4 cup of lemon juice
• 1/2 cup of olive oil
• 2 cups of chick  peas
• 1 pinch of pepper
• 1 pinch of salt
• 2 tablespoons tahini

Directions

•  Be sure to soak the chick peas overnight in water with soda if they are not canned.
• If the chick peas were soaked, then strain and rinse them and add them to a pot to boil until completely soft.
• Place the strained, soft peas into a large mixing bowl and add the rest of the ingredients.
• Mix until creamy and consistent.

 Source: www.eatgreektonight.com

Garides me feta

Summary
Shrimp with feta
Servings: 4

Ingredients

• 1 bay leaf
• 1/4 lb of feta cheese, thickly sliced
• 2 cloves of garlic, crushed
•  4-6 oz of olive oil
• 1 medium, white onion, finely choped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 1 3/4 lbs of shrimps
• 1 teaspoon of white sugar
• 2 medium tomatoes, finely choped

Directions

• Fry the onions in oil until transparent.
• Add the tomatoes, garlic, bay leaf, salt, pepper, sugar and a little water.  
• Simmer for 20 minutes.
• Clean the shrimp.
• Place the shrimp in a clay pot and cover with the onion mixture.
• Place the feta slices on top.
• Bake in a very hot oven for 6 to 8 minutes.

Source: www.eatgreektonight.com

Fava

Summary
A Mezedes, or the food you serve to show hospitality and have visitors linger longer!

Ingredients

• 1 bay leaf
• 1-3 cloves of peeled garlic
• 1 lemon (squeezed)
• 2/3 cup of olive oil
• 1 lb of peas (yellow split)
• 1 pinch of pepper
• 1 handful of scallions, white and tender, green only, finely choped
• 1 pinch of sea salt
• 3 shallots, peeled

Directions

• Wash peas and remove pebbles.  
• Place in pot with shallots, bay leaf and garlic, and add enough water to double cover peas. 
• Turn heat on high and bring to boil.  
• Cover and let simmer for 1/2 hour until peas are mashable. 
• Stir occasionally and add water if necessary.  
• When soft, drain peas. 
• Remove the bay leaf, garlic and shallots.  
• Food process or hand mash peas. 
• Add 3/4 of the olive oil and mix until it is light and fluffy.  
• Season with salt and pepper and add lemon juice to taste. 
• Serve on a plate drizzled with olive oil and topped with chopped scallions.  

Source: www.eatgreektonight.com

Dolmathes

Summary
Grape leaf roll ups stuffed with rice.

Ingredients

• 1 bunch of dill, finely choped
• 1/2 lb of grape leaves
• 1 whole lemon, squeezed
• 1 bunch of mint, finely choped
• 1 cup of olive oil
• 1 lb of onions (yellow), finely choped
• 1 cup of rice

Directions

• Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.  
• Mix the onions with half the olive oil.
• After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice.
• Boil the mixture for 4 to 5 minutes. 
• Wrap one tablespoon of the mixture with a grape leaf and repeat until completed.
• Carefully place the dolmathes in a pot with some space between them.
• Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water.  
• Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. 
• Serve cold with slices of lemon.

 Source: www.eatgreektonight.com

Baked Feta

Summary
A zesty treat for those feta cheese lovers.

Ingredients

• 1tablespoon Bread (Crumbs)
• 1 lb cheese (Feta), in slices
• 2-3 cloves of garlic (crushed/diced)
• A little olive oil
• 1 large, white onion (sliced)
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 4 large tomatoes (vine tomatoes/sliced)

Directions

• Cut feta into eight slices.
• Slice tomatoes, crush and dice garlic.
• Cut tinfoil into four squares the size of a dinner plate.
• Place a few slices of tomato on the foil, then some onion, then two slices of feta, pop on top some more tomato, sprinkle with garlic, salt and pepper and drizzle with olive oil.
• Repeat the process with the other three foils and close to make scrunchy parcels.
• Place them in a pre heat oven of 200 F and cook for 20 mins.
• When opening be extra careful as lots of hot steam will escape.
• Serve with crusty bread and spread and or eat.

Source: www.eatgreektonight.com

Chtapodi Ladorigani ( Marinated Octopus )

Summary
Octopus in a vinegrette marinade. Goes very well with ouzo, on a hot day, by the sea.
Servings: 6

Ingredients

• 2.20 lb Octopus
• 6 oz olive oil
• 1-2 pinch oregano
• 1-2 pinch pepper
• 2-3 pinch salt
• 3 oz vinegar (red wine)

Directions

• Wash the octopus and remove the ink bag.
• Place the octopus in a pot with the vinegar and a little water.
• Bring to a boil and simmer until tender.
• Cut the octopus into small pieces and add the salt.
• Beat the oil, vinegar and oregano together and pour over the octopus and serve.

Source: www.eatgreektonight.com