Charcoaled Frigadelia (Grilled Liver Chunks)

Ingredients 

• liver of 2 lambs
• caul fat of 1 lamb
• salt
• pepper
• cinnamon powder

Method

1. Rinse the liver and cut into chunks. Add the cinnamon powder and season with salt and pepper. Combine everything well so that the spices infuse the liver. 

2. Dip the caul fat into warm water, spread it and cut it into large pieces. Wrap each liver chunk with a piece of caul fat and secure with a cocktail stick. Alternatively, you can thread the wrapped chunks onto metal skewers.

3. Chargrill the frigadelia until they turn brown on all sides.

portions 12

Preparation Time 15 minutes

Baking time 20 minutes

Source: www.argiro.com.gr

Sheftalies

These meatballs are so scrumptious you can’t afford to miss! 

Ingredients 

• 1 k (500g pork, 500g lamb) minced meat
• 1 teacup of baked bread crumbs
• 2 large red onions, grated
• ½ teacup of parsley, finely chopped
• 1 teaspoon cinnamon powder
• salt
• pepper
• 4 pieces of caul fat

 

Method

1. Soak the caul fat in a bowl filled with water, salt and vinegar. Drain in a colander.

2. Mix all of the ingredients together. Take one tablespoon of the mixture and mould it into a sausage. Repeat until all the mixture ends.

3. Wrap each sausage in the caul fat and chargrill the sheftalies evenly all around.

portions 25

Preparation Time 20 minutes

Baking time 15 minutes

Source: www.argiro.com.gr

Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Christmas Meat Pie with Baked Pastry Chips

Give your Christmas diner a sense of opulence by offering this exquisite pie as first course.

Ingredients

• 1 egg, preferably organic
• 1/2 teacup of extra virgin olive oil
• 1 tablespoon vinegar
• 1 teacup of lukewarm water
• (quantity depends on the consistency of the mixture) plain flour
• 1 teaspoon salt
• For the filling
• 1½k lamb
• 4 red onions, whole
• 1 teaspoon sweet paprika
• salt
• freshly ground pepper

Method

Rinse the meat well. Boil the meat along with the onions until it becomes tender. Remove the onions with the help of a slotted spoon and place them in a bowl (they must be really well cooked). Drain the meat and dice it into bite-sized portions. Set aside to cool.
For the pastry:  Place all the ingredients in a large bowl, knead until you have a smooth dough and leave it aside to rest for a while. Divide the dough into 4 equal parts and roll each out to a sheet. Bake the 4 pastry sheets for 10 minutes, at 200ºC. When they are cool, break them into large chips inside a large, oil coated baking pan. Scatter the meat and the onions over the baked chips. Whisk the egg with some of the meat stock, season with salt and pepper and pour it over the pie.
Add as much meat stock as you need to cover the pastry chips (add some kefalotiri cheese, if you like) and bake the pie at 180ºC, for approximately 1h.

Courtesy of Mrs Anghela Vassiliou from Arta
 
Source: argiro.com.gr

Frigadelia

A delicacy that comes from Central Greece. Every year we gather in Paros, friends and family together, about 30 of us, from all over Greece and we celebrate Easter, each making his own traditional culinary contribution! Now this is a very tasty one, indeed!

Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method

Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12

Preparation Time 15 minutes

Baking time 6 minutes

Source: argiro.com.gr

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

Fava

Summary
A purée of yellow split peas.

Ingredients

• a little olive oil
• a handful of black olives
• 2 cups of peas, yellow split
• 1 pinch of pepper
• 1 pinch of salt
• 1 bunch of shallots, sliced
• 5 cups of water

Directions

• Clean peas and place in a heavy stockpot with water. 
• Bring to a boil and stir occasionally for 10 minutes. 
• Remove from heat and allow the peas to steep for one hour.  
• Drain, then return to the pot with fresh water (just to cover) salt & pepper.
• Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).
• Remove from heat and allow to cool.  
• At this point, you can just put the peas in the fridge until you're ready to use them, or purée them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want. 
• The purée also becomes thicker under refrigeration.  
• Mix with a little olive oil, minced onions, salt and pepper. 
• Parsley or capers and black olives make a nice garnish.  

**May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.
Source: EatGreekTonight

Volvi me ladoxido

Summary
Mini onion bulbs with dressing
Servings: 6

Ingredients

• 1-2 pinches of dill, finely chopped
• 2-3 tablespoons of olive oil
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2.20 lbs of shallots (small onion bulbs)
• 4 oz of white vinegar

Directions

• Clean the onion bulbs and boil in a mixture of a little water and half the vinegar for 15-20 minutes.
• Beat the remaining vinegar, oil, salt, pepper and dill.
• Drain the onion bulbs.
• Pour the oil and vinegar dressing over top and serve. 

Source: EatGreekTonihgt

Tziyerosarmas

Summary
Lamb or Calf Liver. 
Servings: 4

Ingredients

• 1 beef liver, lamb or calf
• 4 tablespoons of unsalted butter, melted
• 2 tablespoons of dill, chopped
•  5 eggs
• 3/4 cup of milk
• 1 teaspoon of mint, chopped
• 1-2 pinches of pepper
• 1/2 cup of raw rice
• 2-3 pinches of salt
• 1-2 sausage casings
• 1 scallion, chopped

Directions
 Stuffing:

• Skin the liver.
• With scissors, cut it into small pieces and place them in a bowl.
• Add rice, eggs, scallions, dill, mint, salt and pepper and mix well.  
• Wash the casings and dip them in warm water to open them well.
• Place the stuffing in the casings (as you would stuff a sausage).
• Fold the edges over carefully and place folded side down on a buttered pan.  
• Pour the melted butter over top and bake at 325 degrees for 45 minutes.

Source: EatGreekTonight

Tyropites

Summary
Hot cheese pastries. (A variation of Tyropita)

Ingredients

• 7/8 cup of feta cheese
• 1/2 cup of cottage cheese
• 2 eggs, beaten
• 1/2 package of fyllo, approx. 8 sheets
• 3 1/2 oz of olive oil
• 3 tablespoons of parsley, fresh, flat leaved, chopped
• 1 pinch of pepper

 Directions

• Crumble feta cheese into a bowl.  
• Add cottage cheese, parsley and eggs and beat together with fork until well blended. 
• Season with pepper.
• Cut fyllo pastry down the longest length into 7cm/2 3/4 in strips.  
• Take 1 strip and cover other strips with damp tea towel. 
• Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.  
• Fold over the corner with the filling so it meets long side edge and forms a triangle. 
• Continue folding the filling up and over from side to side to form a neat triangle.  
• Place on an oiled baking tray and brush with oil. 
• Continue with the rest of the fyllo pastry and mixture is used.  
• Bake in preheated oven 190 degrees C/375 degrees F /Gas mark 5 for 15 minutes until golden brown. 

Source: EatGreekTonight

Tyropita

Summary
A delicious, cheese filled pastry.
Servings: 6

Ingredients

• 3 tablespoons of usalted butter
• 1lb of feta cheese
• 1/4 lb of kefalograviera cheese, grounded
• 1 pinch of dill, diced
• 4 eggs, beaten
• 1 lb of fyllo
• 1 small margarine
• 1 cup of milk
• 1 pinch of pepper

Directions

• Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. 
• Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick).  
• Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. 
• Bake in medium oven for about 1 hr.  

Source: EatGreekTonight

Tyrokavteri

Summary
A spicy cheese spread.

Ingredients

• 1 lb of feta cheese, crumbled
• 8 oz of cream cheese
• 1 cup of lemon juice
• 1/2 of olive oil
• 1/4 teaspoon of pepper (gound white pepper)
• 4 red peppers, diced and roasted
• 2 teaspoons of tabasco sauce
• 1 cup of whiping cream (Half and half)

 Directions

• Soften cream cheese in large bowl with mixer.  
• Add feta, lemon juice, and white pepper. 
• Slowly add olive oil until all of the oil is absorbed.  
• Mix in half & half until the mixture is smooth and soft. 
• If the mixture is hard, add a little more half & half to soften.  
• Add roasted peppers. 
• Serve with bread.  

Source: EatGreekTonihgt

Tzatziki

Summary
The famous cucumber dip that goes with everything.
Servings: 6

Ingredients

• 1 cucumber
• 1 pinch of dill, diced
• 4 cloves of garlic, pressed
• 2 tablespoons of olive oil
• 1 pinch of pepper
• 1 pinch of salt
• 1 teaspoon of vinegar (red wine vinegar)
• 2 cups of yogurt, pressed with cheese cloth

 Directions

• grate the cucumber.
• strain tightly using a cloth until very dry.
• mix in all other ingredients.

 Source: EatGreekTonight

Taramosalata

Summary
Greek style caviar that even the kids would like.
Servings: 6

Ingredients

• 1 1/2 lemon, squeezed
• 1 cup of olive oil
• 1 small, yellow onion
• 2/3 lbs of potatoes, boiled
• 1/4 of tarama (fish roe)

Directions

• Mash the tarama, potatoes and onion together.
• Beat the mix until very soft and creamy.
• Add the olive oil and lemon juice together and mix very slowly with other ingredients.
• Serve with olives.

 Source: EatGreekTonight

Taramokeftedes (Fish roe balls)

Summary
Fish roe balls
Servings: 6

Ingredients

• 1 1/2 cup of wet crumbs of bread
• 1-2 pinches of dill, finely choped
• 5 tablespoons of flour for all purposes
• 1-2 pinches of mint, finely choped
• a little of vegetable oil
• 1/2 of a medium, white onion, grated
• 1-2 cups of parsley, finely choped
• 1-2 pinches of pepper
• 1 cup of tarama (fish roe)

Directions

• Soak the fish roe in water overnight.
• Preheat the oil and fry the onions well.
• In a bowl, add the onions, fish roe, bread crumbs, seasonings and flour and knead well until mixture becomes a stiff dough.
• Roll into balls and fry in a little heated oil.
• Drain and serve hot.

Source: eatgreektonight

Sykotakia Ladorigani

Summary
Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids!
Servings: 5

Ingredients

• 1 lb of beef's liver
• 2 cloves (optional)
• a little flour for all purposes, for dredging
• 1 lemon, squeezed
• a little oil, for frying
• 1 pinch of oregano
• 1 pinch of pepper
• 1 pinch of salt

 Directions

• Wash the liver very well.  
• If using lamb or calf liver, cut it into strips or cubes.
• Season the liver with salt and pepper and dredge in the flour. 
• Shake off excess and fry in the olive oil over medium-high heat. 
• Add the oregano, lemon juice and garlic (if used).  
• Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
• May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Source: www.eatgreektonight.com

Spanakopita (Spinach pie)

Summary
Spinach pie
Servings: 6

Ingredients

• 1 lb of feta cheese
• 1 bunch of dill, diced
• 2 eggs
• 1 lb fyllo pastry
• 1 leek, finely choped
• 1 1/2 cup of olive oil
• 1 pinch of pepper
• 1 pinch of salt
• 2/3 lbs of scallions, sliced
• 2 lbs of spinach

Directions

• Clean and boil the spinach lightly.  
• Strain it well and chop it. 
• Brown the green onions and the leek lightly in a pot using half the olive oil . 
• Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.  
• Oil a pan and spread half the sheets of fyllo sheets. 
• Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.  
• Oil the top and bake in medium oven for about 1 hr. 

Source: www.eatgreektonight.com

Saganaki (Fried Cheese)

Summary
This variation uses egg to create a light coating. 
Servings: 4

Ingredients

• 1 cheese (kefalotiri), cut into 3-4 pieces
• 1 egg
• 1/4 cup of flour for all purposes
• 1 lemon, squeezed

Directions

• Beat the egg in a bowl and put the flour on a plate.
• Dip the pieces of cheese in the egg, then roll in the flour.
• Heat butter in a frying pan and fry the cheese until the flour coating is golden.
• Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).

Source: www.eatgreektonight.com

Revithokeftedes

Summary
Chickpea Balls
Servings: 6

Ingredients

• 2 eggs, beaten
• 1/2 cup of flour for all purposes
• 1 medium, white onion, finely choped
• 1 teaspoon oregano
• 2.20 lbs of chick peas
• 1-2 pinches of pepper
• 2 1/4 cup of mashed potatoes
• 2-3 pinches of salt

Directions

• Soak the chickpeas overnight.
• Boil chickpeas for 40 minutes.
• Strain and mash.
• Add the mashed potatoes, beaten eggs, onion, 4-5 tablespoons (60-75ml) flour and seasonings.
• Mix the ingredients well and form into balls.
• Turn and fry until browned.
• Drain and serve hot.
• Roll the balls in remaining flour and fry in a little oil until golden brown.

Source: www.eatgreektonight.com

Patatokeftedes

Summary
Potato Balls
Servings: 6


Ingredients

• 3-4 tablespoons of feta cheese, grated
• 2-3 eggs, beaten
• 4 oz of flour, for all purposes
• 1 pinch of mint
• just a little vegetable oil
• 1-2 pinches of parsley
• 1-2 pinches of pepper
• 2.20 lbs of potatoes
• 2-3 pinches of salt

 Directions

• Boil the potatoes in salted water until tender.
• Strain and mash the potatoes.
• Add the eggs, feta, salt, pepper, mint and parsley.
• Mix well and form into small balls.
• Roll the balls in the flour and fry in hot oil.
• Turn and continue frying until browned.
• Drain well and serve hot.

 Source: www.eatgreektonight.com