Semolina Halva

The famous Lenten sweet semolina halva with honey aroma and rich taste of cinnamon and almonds and raisins.

 
5.0 stars from 5 Chef

Preparation: 5 minutes | Cooking: 20 minutes | Total: 25 minutes
Recipe for: 12 servings

Nutrients for 1 serving
Calories: 468 calories | Fat: 17 gr.

Recipe Ingredients for the syrup:

• Water: 4 1/2 cup 
• Sugar: 2 1/2 cups  
• Honey: 1/2 cup  
• Orange peel: from 1 small orange, only the yellow part
• Cinnamon: 1 stick  
• Carnation: 2 to 3 pins

Materials for the halva recipe:

• Sesame oil: 1/2 cup (or sunflower or light olive oil) 
• Olive oil: 1/4 cup  
• Thick semolina: 2 cups  
• Shelled, unsalted almonds: 1/2 cup  
• Raisins: 1/4 cup

Instructions:

1. In a saucepan put all the ingredients for the syrup to boil. When boiled, reduce heat and simmer for 5 minutes. If it's needed skim. 
2. Meanwhile in large saucepan put the oil and meal and put them in the fire, stirring until the semolina started to change color. Then add the almonds and continue roasting until the semolina to get nice light brown color. Then remove from heat. 
3. Remove from the syrup the cinnamon, carnation and orange and pour in the semolina. This process takes much attention, because splash and vapor turns very hot and can burn you. What suits me well, is to cover the pot with the net for frying and over that to throw the syrup (again carefully and quickly to the vapors). So the splashes are limited and do not need to take off the peel, the cinnamon and the carnation from the syrup, which remains on the net. 
4. Return the saucepan to the heat and add the raisins. Stir until all the syrup is absorbed and halva is tight. Turn off heat and cover the halva for 5 minutes. 
5. Pour the halva in shape and allow to cool. Take it out of the shape and sprinkle with sesame seeds and cinnamon if you want.

Source: Radicio

Octopus in wine sauce

Delicious recipe for octopus cooked in wine. Aromatic and delicious fits perfectly with wine, spirits, beer, fasting or any other occasion.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 20 minutes | Total: 1 hours and 30 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 587 calories | Fat: 30 gr.

Recipe Ingredients:

• Purified octopus: 1 kilo 
• Vinegar: 1/3 cup  
• Black pepper: 10 grain  
• Allspice: 10 grain  
• Daphne: 2 sheets  
• Coarsely chopped onions: 6 medium  
• Coarsely garlic: 3 cloves  
• Olive oil: 1/2 cup  
• Dry thyme: 1/2 teaspoon (optional)  
• Salt and pepper: as you like  
• Red dry wine: 1 cup

Instructions:

1. Put the octopus, the vinegar, half the peppercorns, half the allspice, bay leaf and 1 cup water to boil. Simmer until the octopus is tender but not cooked completely. Remove from the pan and let it cool. Cut into pieces. 
2. In a saucepan put the olive oil and sauté the onion with the garlic for 2 to 3 minutes. Add the octopus and cook a little longer. 
3. Add the wine and the remaining pepper, allspice, thyme, half a cup of water and some salt (be careful with salt because the octopus is salty by nature) 
4. Simmer the food until the octopus is cooked completely.
5. Serve hot with boiled rice or mashed potatoes. 

Source: Radicio

Baked beans

The traditional recipe for baked beans. Tasty, nutritious and Lenten recipe.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 35 minutes | Total: 1 hours and 45 minutes
Recipe for: 6 servings

Nutrients for 1 serving
Calories: 486 calories | Fat: 23 gr.

Recipe Ingredients:

• Giants (beans): 500 gr. 
• Grated peeled tomatoes: 750 gr.  
• Chopped onions: 2 medium  
• Chopped Garlic: 1 clove  
• Olive oil: 2/3 cup  
• Tomato paste: 2 teaspoons  
• Salt and pepper: as you like  
• Sugar: 1 teaspoon  
• Dry oregano: 1/2 teaspoon  
• Dry thyme: 1 teaspoon  
• Daphne: 2 sheets

Instructions:

1. Put the beans in plenty of water and let it rise overnight. The next day drain and place in saucepan with plenty of water to boil until soft but not completely cooked. Drain and keep 1 cup of water. Put the beans in an oven pan. 
2. Heat oil in another pan and fry the onion for 3 to 4 minutes. Add the onion and continue for another 1 minute. Add the tomato, tomato paste, lots of salt, some sugar, bay leaf, oregano and thyme. Simmer for 4 minutes. Remove from heat and pour the sauce into the pan with the beans. Stir. 
3. Bake beans in the oven at 180 degrees for 40 minutes. If you see that it's getting dry very quickly, add boiling water. 
4. Serve warm beans and if you want, pour extra olive oil and dried thyme. 

Source: Radicio

Red peppers

Delicious red peppers, roasted or grilled on charcoal. Perfect for salads, appetizers, sandwiches.

 
5.0 stars from 5 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 20 minutes | Total: 30 minutes and 20 minutes waiting
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 171 calories | Fat: 14 gr.

Recipe Ingredients:

• Red peppers: 4 large 
• Olive oil: 4 tablespoons  
• Chopped garlic: 1 to 2 cloves (optional)
• Salt and pepper: as you like  
• Vinegar: 1 tablespoon  
• Chopped parsley: 1 tablespoon (optional)

Instructions:

1. Prepare charcoal grill or turn on the grill in the kitchen at max heat. 
2. Wash and dry the peppers. Put them on the grill to roast until the skins blacken. The flip to cook on the other side. 
3. Remove the peppers from the heat and put them in a kitchen bag. Close the bag and let the peppers 15 to 20 minutes to "sweat". This will cause the skin to peel away from the flesh of the pepper and get out easily. 
4. With caution because they can still be hot, peel the peppers. Make a cut alongside and remove the seeds and stem. 
5. Put in a bowl the peppers, salt and pepper, olive oil, vinegar and garlic if you like. You can serve the peppers immediately or store in refrigerator a few days. 

Source: Radicio

Glossy Portokalofloudes

The candied orange peels cook easily and are delicious. You can combine them with many sweets and especially chocolate.
 

5.0 stars from 3 Chef

Preparation: 10 minutes and the time for cooling and draining | Cooking: 2 hours | Total: 2 hours and 10 minutes and the time for cooling and draining
Recipe for: 24 tracks

Nutrients for 1 piece
Calories: 64 calories | Fat: 0.3 grams.

Recipe Ingredients:

• Organic Oranges: 6 large 
• Water: 1 liter  
• Sugar: 500 gr.  
• Orange juice: 100 ml

Instructions:

1. Cut the top and bottom of orange (the stem and the belly button) and scratch the skin in four. Carefully remove it from the orange. 
2. Boil water in a saucepan and put the skins for 2 to 3 minutes. Then drain. Repeat the procedure once more. 
3. Put in saucepan 1 liter of water, sugar and juice and put into the fire. Stir the sugar, in order to melt and when it boils, put the peels. Then simmer for about 1.5 hours to soften well. Turn off the heat and leave to cool in the syrup. 
4. Remove the peel from the syrup and put them on a rack to drain overnight. The next day, store them in a jar or bowl in the refrigerator. 

Source: Radicio

Salad with chickpeas and beets

Rich, hearty salad, with lettuce, beets and peas. For a full meal, you can enrich it with feta cheese.

 
5.0 stars from 3 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 2 minutes | Total: 12 minutes and 20 minutes waiting
 

Recipe for: 4 servings

Nutrients for 1 serving
Calories: 232 calories | Fat: 15 gr.

Recipe Ingredients:

• Lettuce: 1 small 
• Boiled beets: 250 gr.  
• Boiled chickpeas: 250 gr.  
• Sliced onion: 1 small  
• Garlic: 2 cloves  
• Olive oil: 4 tablespoons  
• Balsamic vinegar: 1 tablespoon  
• Mustard: 1 teaspoon  
• Salt and pepper: as you like

Instructions:

1. Peel the garlic and hit them in order to break the cloves. Put them in the oil and leave 15 to 20 minutes to flavor. 
2. Wash and dry the lettuce. Cut in strips.  Put it in a bowl. Add the chopped beetroot slices, onion and chickpeas. 
3. Remove the cloves from the oil and add mustard, balsamic vinegar, salt and pepper. Beat well and pour over the salad. Stir and serve. 

Source: Radicio

Soft fried squid

Fried calamari, delicious, fasting, beloved by kids and adults. The marinade makes them very - very soft.
 

5.0 stars from 4 Chef

Preparation: 15 minutes and 20 minutes marinating | Cooking: 20 minutes | Total: 35 minutes and 20 minutes marinating
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 552 calories | Fat: 30 gr.

Recipe Ingredients:

• Peeled and cut washers squid: 1000 gr. 
• Flour: 1 cup  
• Salt and white pepper: as you like  
• Oil: get as much for frying  
• Kiwi: 3 large

Instructions:

1. Peel the kiwis and mash. Mix them with the squids, place them in a bowl (not metal), cover and refrigerate for 20 minutes. Remove from the refrigerator, wash thoroughly to remove the kiwi and dried. (Kiwifruit contain a substance that softens the proteins. Do not let them in the marinade for over 20 to 30 minutes) 
2. Mix the flour with salt and pepper and wrap lots of squid. Shake to drop the excess flour from the squid. 
3. Heat plenty of oil in pan, burn well and fry the squids for 3 to 4 minutes. Take them out with a slotted spoon to paper towels to drain the excess oil. Continue until you run out of squids. 
4. Serve immediately with freshly cut lemon. 

Source: Radicio

Stuffed cabbage leaves with minced meat and cheese

A delicious variation on traditional cabbage leaves with minced meat and feta cheese in tomato sauce.
 
4.0 stars from 3 Chef

Preparation: 40 minutes | Cooking: 60 minutes | Total: 1 hours and 40 minutes
Recipe for: 8 servings

Nutrients for 1 serving
Calories: 320 calories | Fat: 15 gr.

Recipe Ingredients:

• Cabbage: 1 large, 1400 g. about 
• Veal minced: 500 gr.  
• Chopped onion: 1 medium  
• Egg: 1 large  
• Crumbs slice: 1 cup  
• Carolina Rice: 1/2 cup  
• Chopped parsley: 1/2 bunch of  
• Salt and pepper: as you like  
• Oregano: 1/2 teaspoon  
• Peeled and grated tomatoes: 2 cups  
• Water or chicken broth: 1 cup  
• Olive oil: 1/4 cup

Instructions:

1. Put in large pot, water to boil. Cut the first two hard outer leaves of cabbage. Carefully remove the stem. Put the cabbage in boiling water. When the outer leaves become pale and begin to stand out from the cabbage, remove from pan. Continue until you remove all the leaves of cabbage. 
2. The large leaves cut them in half and remove the hard central part. Put olive oil in a saucepan. 
3. Knead together the mince, rice, cheese, parsley, egg, oregano, salt and pepper. Take one at a time leaf of cabbage and place 2 tablespoons filling, in the center of the upper side. Fold the edges inward and roll. Put it in the pan and continue until you run out of material. 
4. Season to taste, add the tomatoes and broth, put a plate on top and put it in the fire.  
5. Simmer the food until well softened rice for 45 - 50 minutes or so, watching if it needs extra water. 

 Source: Radicio

Cookies with molasses

Lenten cookies with molasses and olive oil, and very very delicious, perfect for the period of fasting and beyond.

Preparation: 35 minutes | Cooking: 15 minutes | Total: 50 minutes
Recipe for: 35 cookies

Nutrients for 1 scone
Calories: 147 calories | Fat: 6 g.

Recipe Ingredients:

• Light olive oil: 1 cup 
• Molasses: 1 cup  
• Sugar: 1/4 cup  
• Raki: 2 tablespoons  
• Orange: 1 medium, zest and juice  
• Beaten with a little sugar mastic: 1/2 teaspoon  
• Crumbs cinnamon: 1/2 teaspoon  
• Soda: 1 teaspoon  
• Flour: 600 gr. (Some may take more or less)

Instructions:

• Beat olive oil with sugar and molasses. Add the soda dissolved in orange juice, zest, cinnamon and mastic. Finally add a little by little flour, stirring by hand. We need to get a dough pliable but not too hard. 
• Cover the dough and let it rest for 20 minutes. Meanwhile preheat the oven to 180 degrees and cover with wax paper or oil 2 large baking pans. 
• Shaped biscuits and place them in prepared pans. Bake them in oven for 15 minutes. Take them out on a rack to cool. When completely cool, store them in airtight packaging. 

Source: Radicio

Pantzarosalata with orange

Easy, delicious and very rich salad with beets, feta cheese and orange. It is lightweight and is itself a complete meal.

Preparation: 12 minutes | Cooking: 2 minutes | Total: 14 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 316 calories | Fat: 13 gr.

Recipe Ingredients:

• Baked or boiled beets: 4 medium 
• Spinach: 100 gr. (Tender leaves)  
• Oranges: 2 medium  
• Grated feta cheese: 120 gr.  
• Juice Orange: 4 tablespoons  
• Salt and pepper: as you like  
• Olive oil: 2 tablespoons  
• Sliced onion: 1 small (optional)  
• Mustard: 1 teaspoon

Instructions:

1. Wash spinach, dry and place in salad bowl. Peel beets, cut the slices and add. Clean and cut in slices the oranges.  Add the onions and pour the feta cheese. 
2. In a jar, stir well salt and pepper, the juice, mustard and olive oil. Pour it over the salad and serve. 

 Source: Radicio

Pork fried

Delicious and easy recipe for fried pork cooked in wine, garlic and rosemary. Very aromatic snack!

Preparation: 15 minutes and the time for marinating | Cooking: 35 minutes | Total: 50 minutes and the time for marinating
Recipe for: 4 servings 

Nutrients for 1 serving
Calories: 567 calories | Fat: 42 gr. 

Ingredients:

• Cut bites pork: 1000 gr. 
• Olive oil: 5 tablespoons  
• White dry wine: 2 cups  
• Chopped rosemary: 2 to 3 sprigs (leaves only)  
• Grated garlic: 4 cloves  
• Pepper: 2 to 3 Pinches
• Salt: as you like  
• Dry thyme: 1 teaspoon

Instructions:

1. Place in a glass bowl, meat along with rosemary, garlic, pepper, half wine and half the olive oil. Stir well, cover and leave in a cool place to marinate for 2 to 3 hours.
2. Remove pork from marinade, and keep the marinade aside. Heat the remaining olive oil in large frying pan and cook the meat until browned on all sides. Add the marinade, the remaining wine and the thyme, lower the heat, cover pan and simmer for about half an hour until the meat is tender.
   
3. Salt, transfer to a platter and serve immediately. 

Source: Radicio

Calamari with sauce

Squids in tomato sauce, easy and delicious, perfect for the days of fasting.

Preparation: 20 minutes | Cooking: 40 minutes | Total: 60 minutes
Recipe for: 4 servings 

Nutrients for 1 serving
Calories: 440 calories | Fat: 18 gr. 

Recipe Ingredients:

• Cleaned small squids: 1 pound 
• Olive oil: 1/4 cup
• Chopped onion: 1 large
• Chopped green pepper: 1 medium (sweet or hot)  
• Chopped garlic: 2 cloves
• White dry wine: 1/2 cup  
• Chopped tomatoes: 700 gr. (Fresh or canned)  
• Salt and pepper: as you like  
• Sugar: 1/2 - 1 teaspoon of tea (depending on how sour is the tomato)  
• Sweet paprika: 1/2 teaspoon  

Instructions:

1. Put in the heat the olive oil in a saucepan and add the onion and pepper. Stir regularly to prevent darkening, for 7 to 8 minutes. Add the garlic and cook for another 2 minutes. 
2. Add the calamari (cut in thick slices) and cook them for 3 minutes, stirring regularly. 
3. Add the wine and after letting it evaporate for 1 to 2 minutes, add the remaining ingredients. Let it boil, then reduce heat and simmer for 30 minutes, until the squids are tender and the sauce thickens. Add some water if necessary.  
4. Serve it hot with rice or boiled potatoes and lettuce salad.

Source: Radicio

Kazan Ntipi

Delicious, sweet from Constantinople, with lots of milk and its characteristic burnt cream. Flavored with rose water or mastic, according to your taste.

Preparation: 5 minutes and time for the cold | Cooking: 20 minutes | Total: 25 minutes and time for the cold
Recipe for: 16 servings 

Nutrients for 1 serving
Calories: 283 calories | Fat: 4 g.

Recipe Ingredients:

• Corn flour: 3/4 cup

• Flour: 1/4 cup

• Sugar: 1 cup plus 2 tablespoons extra

• Milk: 7 cups

• Mastic: 2 small pieces (or 2 tablespoons rose water)

• Butter: 2 tablespoons  

Instructions:

1. Brush with butter the bottom and walls of a 26 cm baking pan (round or square equivalent), to a height 2 to 3 inches,  Sprinkle with 2 tablespoons sugar. If you do not have gas fireplaces, it is desirable to use a wide, low pan.
2. Put the mastic with a little sugar in a mortar or blender and hit. Keep it aside. 
3. Take a cup of milk and dissolve the cornflour and flour. Put it in a pan (if it happens to have a lumpy flour, pass it through the strainer) and add the remaining milk, sugar and gum (if you use rose water, put it in after you take the cream out of the heat). 
4. Put the pan into the fire and stir until boil and the cream thickens. Remove from the heat. 
5. Put the pan you prepared on the heat and leave until the sugar starts to change color. Then add a few tablespoons of the cream and spread it on the bottom of the pan (spray with caution because it's bubbling). Leave on the fire until the cream begins to "burn". Remove from heat. 
6. Leave a while to calm and carefully add the remaining cream (it's better to add a little amount every time, with a little spoon, so as not interfere with the burnt). Allow the cake to cool. Cover and refrigerate overnight. To serve, cut it into pieces, which are taken with a spatula and turn it upside down on a plate.

Source: Radicio

Fig Cake

Recipe for sweet figs. Figs collect the authorities in June, still immature.

Preparation: 15 minutes and 1 day waiting | Cooking: 1 hours and 20 minutes | Total: 1 hours and 35 minutes and 1 day waiting
Recipe for: 35 fig moderate 

Nutrients for 1 fig
Calories: 58 calories | Fat: 0 g. 

Recipe Ingredients:

• Green figs: 1 pound

• Extinguished lime: 3 tablespoons

• Sugar: 1 pound

• Water: 1 liter

• Vanilla: 2 capsules

• Juice Lemon: half a lemon

Instructions:

1. Wash figs. In large bowl, dissolve the lime in plenty of water, stir well and put the figs. Let them rest for 1 hour, stirring now and then, because the lime settles. Then remove from the lime and wash well. 
2. With a toothpick or skewer stick, make a hole from the bottom of the fig (there is the mere fig hole) to the stem. Boil water and add the figs. Cook for 4 minutes and drain. Repeat 2 more times (we do this to get the bitterness out of the figs). 
3. Boil sugar with water for 10 minutes. Add the figs and cook for another 15 minutes. Turn off heat and cover the pot. Let the sweet to rest for 24 hours. 
4. The next day, boil again the sweet, until syrup thickens. Just before ready, add the juice and vanilla. When cool, store in sterilized jars.  

Source: Radicio 

Mpriam

Summary
Oven baked vegetable casserole.
Servings: 6

Ingredients

• 2 lbs eggplants
• 3 medium, white onions, sliced
• 1 bunch of parsley, diced
• 1-2 pinches of pepper
• 1 green pepper
• 2 lbs potatoes
• 2-3 pinches of salt
• 2 scallions, thinly sliced
• 2 lbs tomatoes, ripened & peeled
• 2 lbs zucchinis

 Directions

• Clean and chop all the vegetables in large pieces.  
• Bake in a deep pan for about 1 1/2 hr (medium oven). 

Source: EatGreekTonight

Boutaki arniou me tiri

Summary
Leg of Lamb with Cheese
Servings: 6

Ingredients

• 3/4 cup of unsalted butter
• 1 1/4 cup of cheese, cut in cubes
• 2 cloves of garlic, sliced
• 3.30 lbs lamb's leg
• 2 medium, white onions, chopped
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 pinch of rosemary
• 2-3 pinches of salt

Directions

• Wash the lamb and tenderize a little.
• Place on a sheet of aluminum foil and dot with butter.
• Add the other ingredients on top and carefully close the aluminum foil tightly.
• Bake in a hot oven for 1 hour.

Source: EatGreekTonight

Mpourekakia

Summary
Minced meat stuffed in a fyllo pastry.

Ingredients

• 1 lb of ground beef
• a little, unsalted butter
• 1 cup of feta cheese, grated
• 2 eggs, beaten
• 1 package fyllo pastry
• 2 tablespoons of liquor (Marsala)
• 1/2 teaspoon of nutmeg
• 1/4 cup of olive oil
• 1 medium, white onion, grated
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 tablespoons of tomato (paste)
• 2 cups of water

Directions

• In a saucepan add oil & saute onion.
• Add mince and brown.  
• Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs, stir, put aside. 
• Remove fyllo pastry from package and cut down lengthwise.  
• Keep covered with a moist tea towel.
• Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.  
• At bottom, place a spoonful of mixture. 
• Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.  
• You go right, right, bring that point to the left side and left again and so on until you reach the top. 
• Brush top of triangle with melted butter and place on baking greased baking tray,  
• Bake in 200 degree oven until golden brown. 
• These triangles can be frozen uncooked.  
• When cooking from frozen stage don't defrost first. 
• Sometimes you may have to flip them over in the oven.  

Source: EatGreekTonight

Mpiftekia

Summary
( Greek Hamburger Pattie )
This dish will please any Whimpy out there.

Ingredients

• 1 lb ground beef
• 2 slices of bread, soaked in water for 10 minutes
• 1 egg
• 1 lemon (to garnish)
• 1 tablespoon of mint, chopped
• 1 medium, white onion, grated or finely chopped
• 1 tablespoon of oregano
• 1 bunch of parsley, chopped
• 1 pinch of pepper
• 1 pinch of salt
• 2 tablespoons of thyme

 Directions

• Squeeze excess moisture from the bread and discard the crusts.  
• In a bowl, mix together all the ingredients by hand. 
• Let this mixture stand for half an hour if you have the time.  
• Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. 
• They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.  
• Serve them with quartered lemons on the side of the platter, with some fresh salad. 

Source: EatGreekTonight

Bakaliaros

Summary
( Salted Cod Fillets )
The traditional meal served on March 25, when Greece was liberated from the Turkish occupation in 1821. Also on October 28, when Prime Minister Metaxa refused to join the Axis before World War II.

The fillets are dried and cured with coarse sea salt.
Servings: 6


Ingredients

• 2.20 lbs of cod (Salted Dry Cod)
• 1 large egg
• 6 oz of flour for all purposes
• a little vegetable oil
• 1-2 pinches of white pepper
• 6 oz of water

Directions

• Cut the cod into small pieces and soak overnight in water.
• Change the water 2-3 times.
• Drain the fish.
• In a bowl, mix together the flour, water, beaten eggs and pepper.
• Dip the cod pieces in the batter, one at a time.
• Place in preheated oil in frying pan and fry until golden brown on both sides.

Source: EatGreekTonight

Avga kayiana

Summary
Eggs with tomatoes, green peppers and feta cheese
Servings: 4

Ingredients

• 1/2 cup of feta cheese, grated
• 8 eggs
• 2-3 tablespoons of milk
• 1-2 tablespoons of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 3-4 medium tomatoes, finely diced

Directions

• Fry the tomatoes and green onion in the heated oil until tender (about 10 minutes).
• Beat together the eggs and milk and add to the frying pan.
• Immediately add the feta and stir well.  
• Cook well without letting ingredients get too dry.
• Add the salt, pepper and oregano and serve on bread or toast.

 Source: EatGreekTonight

Zorba salad

Summary
Yet another variation of Greek salad!

Ingredients

• 8 oz of feta cheese, crumbled
• 1 large cucumber, peeled  on, cut into 1/2" cubes
• 2 cloves of garlic, minced
• 4 tablespoons of fresh mauntano or mint, minced
• 1/2 of mint, lightly packed, fresh leaves
• 3/4 cup of olive oil
• 1/2 cup of black olives ("Kalamata" olives)
• 2 tablespoons of oregano
• 2 medium, red peppers, cut into 1/2" squares
• 2 medium, green peppers, cut into 1/2" squares
• 1 teaspoon of salt
• 1 teaspoon of white sugar
• 1 tablespoon thyme
• 4 medium tomatoes, firm and ripe, cut into 1" chunks
• 1/4 cup of white vinegar

Directions

• Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.  
• In a food processor with a steel blade, process the garlic and salt to a paste. 
• Add the mint leaves, and process to a fine mince.  
• Add the oregano, thyme, and sugar and process smooth. 
• With the motor running, add the olive oil in a thin, steady stream.  
• Add the vinegar. 
• Taste and correct for seasonings.  
• Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours. 
• Bring the dressing to room temperature before using shaking the jar vigorously to blend.  
• Pour the dressing over platter and top with crumbled cheese and scatter with olives. 
• Sprinkle minced mint for garnish.

Source: EatGreekTonight

Xoriatiki

Summary
Also known as Greek Salad.
Servings: 6

Ingredients

• 1 handful of capers
• 1/3 lb of feta cheese
• 1 cucumber
• 1/2 cup of olive oil
• 1 handful of black olives
• 1 white onion
• 1 pinch of oregano
• 1 green pepper
• 1 pinch salt
• 4 medium tomatoes, ripened

Directions

• Cut the vegetables in slices and mix in a salad bowl.  
• Top with the olives, capers and oregano and cover with "crumbled" feta cheese. 
• Pour the olive oil evenly.  

Source: EatGreekTonight

Salata Pandzaria

Summary
Beetroot Salad
Servings: 4

Ingredients

• 2.20 lbs of beetroot
• 4 teaspoons of olive oil
• 2-3 pinches of salt
• 4-5 teaspoons of red wine's vinegar

Directions

• Remove the leaves from the roots and wash both thoroughly.
• Add salt and a little vinegar to a pot of water and boil the roots for approximately 35 minutes.
• Add the leaves to the boiling water for another approximate 15 minutes.
• Drain and cut into medium size pieces.
• Toss with the oil and vinegar.

Source: EatGreekTonight

Salata me lahano kai karoto

Summary
Cabbage and Carrot Salad
Servings: 6

Ingredients

• 1 medium, white cabbage, finely sliced
• 3-4 carrots, grated
• 1-2 lemos, juiced
• 1/3 cup of olive oil
• 15 black olives
• 2-3 teaspoons of parsley, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Combine the sliced cabbage and grated carrots. 
• Add the parsley, olives, salt and pepper.
• Beat together the olive oil and lemon juice and pour it over the salad.
• Garnish with sprigs of parsley.

Source: EatGreekTonight

Salata marouli

Summary
Romaine Lettuce Salad
Servings: 6

Ingredients

• 2-3 tablespoons of fresh dill, chopped
• 1 head of romaine lettuce
• a little olive oil
• 1 pinch of salt
• 3-4 scallions, chopped
• a little red wine's vinegar

Directions

• Wash the lettuce leaves very well under cold running water.  
• Chop the lettuce finely, and put it in a bowl. 
• Add the scallions and dill.  
• Add salt, olive oil, and vinegar to taste. 
• Traditionally, this salad has a tart flavor (a little extra vinegar)
• Editor's note: Ripe tomato wedges go well in this too.  

Source: EatGreekTonight

Salata apo piperies

Summary
Red Pepper Salad
Servings: 6

Ingredients

• 2-4 cloves of garlic, sliced
• 2 oz of olive oil
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 2.20 lbs of red peppers
• 2-3 pinches of salt
• 1-2 tablespoons of red wine's vinegar

Directions

• Wash the peppers and bake at 220C (425F) until the outside begins to blacken.
• Turn them over and leave to cool.
• Remove the cores, seeds and the skin.
• Place on a plate or in a salad bowl and top with the garlic, parsley, salt and pepper.
• Beat together the oil and vinegar and pour over the peppers.

Source: EatGreekTonight

Potato salata

Summary
Sliced Potato Salad
Servings: 4

Ingredients

• 2 lemons, juiced
• 6 oz of olive oil
• 1 medium, white onion, sliced
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 1.10 lb potatoes
• 2-3 pinches of salt
• 2 scallions, finely chopped
• 2 tablespoons of red wine's vinegar

Directions

• Boil the potatoes in salted water with a little vinegar for 40-50 minutes.
• Remove the potato skins and cut into slices.
• Combine the potatoes,green onions, onion,parsley, salt and pepper in a salad bowl.
• Beat together the olive oil and vinegar and pour over the salad.
• Serve on top of lettuce leaves.

Source: EatGreekTonight

Pantzaria salata

Summary
A different way to eat your beets.
Servings: 6

Ingredients

• 4-5 beetroots, with stalks and leaves
• 1-2 cloves of garlic, finely chopped (optional)
• a little olive oil
• 1 pinch of salt
• a little red wine's vinegar

Directions

• Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
• Cut the most bottom part of the beet but leave the stalks and upper leaves intact. 
• Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. 
• When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. 
• Cut the stems in half or thirds, depending on length. 
• Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
• This salad is an excellent accompaniment to fried or broiled fish.  

Source: EatGreekTonight

Marinated octopus salad

Summary
A "Meze" to accompany Ouzo!
Servings: 6

Ingredients

• 1-2 of pinches dill
• 1 medium octopus
• 1/3 cup of olive oil (at your own discretion)
• 1 large, red onion
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 2 medium tomatoes
• 1-2 tablespoons of red wine's vinegar

Directions

• First, boil your octopus for about 35-45 minutes depending on its size.  
• While you are waiting, finely chop all other ingredients and set aside.
• When octopus is ready, cool down with cold water and clean away the slimy red skin and remove the "head" which is the mouth area of the octopus.
• Do this after boiling the octopus instead of before because it is easier.
• Chop up your octopus into 2 cm cubes, add all the other ingredients, and add oil and vinegar as if it were a salad. (Greeks use heaps!!!)
• Hint: this dish is tastier if you put it in the fridge for about half an hour before serving.  
• Kali oreksi!!!

Source: EatGreekTonight

Lahano salata

Summary
A traditionally tart cabbage salad.

Ingredients

• 1 white cabbage
• 2-3 carrots
• a little olive oil
• 1 pinch of pepper
• 1 pinch of salt
• a little, white vinegar

Directions

• Cut the cabbage in half and discard the outer tough leaves and the inner core.  
• Cut each half into quarters and wash under cold water. 
• Place each quarter on its side and slice very thin slices with a sharp knife.  
• Alternately each quarter can be sliced by using a mandolin.
• Grate the carrots using a box grater or mandolin.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.  
• Toss well and serve. 
• Olives may be used as a garnish.  
• Traditionally, this salad has a tart flavour (extra vinegar or lemon juice).

Source: EatGreekTonight

Choban salatasi

Summary
Turkish "Shepherd's" Salad. A salad with a Turkish twist.
Servings: 6

Ingredients

• 2 medium cucumbers, peeled and sliced
• 6 tablespoonsof  lemon juice
• 1/4 cup of olive oil
• 1/2 cup of parsley, flat italian parsley, finely chopped
• 1 pinchof  pepper
• 3 small, green peppers or wax papers
• 6 radishes, thinly sliced (optional)
• 1 pinch of salt
• 3 scallions, white part only or 1 white onion
• 2 medium tomatoes, peeled, seeded and diced

Directions

• A classic Turkish salad, very refreshing.  
• Have all the vegetables cut into similar size, diced. 
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients, other than the olive oil, lemon juice, salt and pepper, in bowl.  
• Mix olive oil and lemon juice and gently toss just before serving salt and pepper to taste.

Source: EatGreekTonight