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

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

Taramosalata [ Fish Roe Salad]

Ingredients

•     1 onion
•     1 clove garlic
•     Parsley
•     1 Cup salted fish roe (taramas)
•     500gr [1 lb] bread
•     1 cup olive oil
•     3 lemons

Directions

1. Mix olive oil and the juice from 3 squeezed lemons in a cup.
2. In a bladed blender chop the onion, garlic and some parsley.
3. Soak bread with water well and then squeeze the water out with your hands.
4. Add bread in the blender
5. Add fish roe (tarama) to the blender and process it.
6. When the mixture in the blender is creamy add olive oil and lemon juice that you mixed in step 1. Add slowly in while the blender is still working.

Source: Greekrecipes.gr

Melitzanosalata [ Eggplant Salad ]

Ingredients

•     1 οnion
•     4 eggplants
•     Salt
•     Pepper
•     2 cloves of garlic
•     1 tomato
•     3/4 cup olive oil
•     1 tablespoon vinegar

Directions

1. Wash all vegetables well.
2. Grate onion and place in a bowl. (do not use a very big onion)
3. Cut tomato into small pieces and set aside.
4. Crush garlic and set aside.
3. Preheat oven at medium heat.
4. Put eggplants in a baking pan and bake them in moedium heat until they become soft (aprox. 1 hour). Dont worry if the eggplant skins burn a little.
5. Take eggplants out of the oven and while still hot remove their skin.
6. Cut eggplants into small pieces over a large bowl.
7. Add onion, garlic, tomato, olive oil, vinegar, salt and pepper and blend together.(Depending on the texture you want the dish to have you can either use a wire sift and lightly mix it or use an electric mixer and create the more creamy version).

Source: Greekrecipes.gr

Taramosalata

Ingredients
115g/4oz smoked mullet roe
2 garlic cloves, crushed
30ml/2tbsp grated onion
60ml/4tbsp grated olive oil
4 slices of white bread, crusts removed
juices of 2 lemons
30ml/2tbsp milk or water
freshly ground black pepper
warm pita bread to serve

Preparation

1. Place the smoked fish roe, garlic, grated onion, oil, bread and lemon juice in a blender or food processor and process until smooth. 2. Scrape down the edges of the food processor to ensure that all the ingredients are properly incorporated. Blend quickly again. 3. Add the milk or water and process again for a few seconds. (This will give the taramosalata a creamier texture.) 4. Pour the taramosalata into a serving bowl, cover with clear film (plastic wrap) and chill for 1-2 hours before serving. Sprinkle the dip with black pepper and serve with warm pita bread.

excerpts from: "The Food and Cooking of Greece"  

Greek Cod (Bakaliaros) With Garlic Sauce (Skordalia)

This fish dish is normally accompanied by garlic sauce (skordalia) and beetroot. What you see in the photo may look like mashed potatoes, but is the skordalia. The photo shows the fish called galeos, but this is most likely unobtainable abroad, so as it belongs to the cod family, we have given the recipe using cod below. It is very easy to prepare and is similar to fish croquettes.

To make the skordalia and beetroot, please go to a previous post here which gives the recipe.

Ingredients

1 kg fresh cod
4 tablespoons flour
300 ml sunflower oil
Salt to taste


Preparation

Cut the cod into slices approx. 3cm wide.

Remove the central bone, fold open the remaining flesh and cut it in half.

Salt each of the pieces and sprinkle flour on them.

Deep fry in hot oil for 4 minutes approx.

You can find here more recipes likes this...

Authentic Greek Recipes

Greek Tzatziki

This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.

Ingredients

1 cucumber
2-3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves


Preparation

Remove the skin of the cucumber and grate it. (not finely)

Finely grate the garlic.

Salt the cucumber and leave it in a colander for half-an-hour and then drain well.

Put it in a bowl with the garlic and the rest of the ingredients.

Mix them all well with the help of a fork.

Put the dip in a bowl, add salt and decorate it with few dill leaves.

You can find here more recipes likes this...

Authentic Greek Recipes

 

Greek Taramosalata

This is another dish that is traditionally eaten on Clean Monday at the beginning of Lent before Easter. It is also well-known worldwide. It is made from taramas, which is the fish roe from cod (mosy common) or carp. You may know Taramosalata as being bright pink in colour, but this is usually due to food colouring being added. It should be a colour varying from beige to light pink, depending on the fish roe.

Ingredients

200g taramas
1 chopped spring onion
1 kg white bread
1 ml extra virgin oil
Juice from 2 lemons

Preparation

Cut up the bread, soak it in water and then drain.

Put the taramas and lemon juice in the blender for 5 minutes.

Add the bread and remaining ingredients and blend for another 3 minutes.

Garnish and serve as a side dish.

You can find here more recipes likes this...

Authentic GreekRecipes

Greek Eggplant Dip (Melitzanosalata)

Mmm!! One of my favourites! Smooth and tangy. This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.

This is a side dish which can be served with any meat, fish or vegetable dish.

Ingredients

3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Preparation

Wash the eggplants and make a few deep cuts in their skin with a sharp knife.

Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.

Allow them to cool and cut them in two lengthwise.

Scoop out the white flesh and try to remove the dark seeds.

Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.

Allow them to stand and drain for an hour.

Mash them as much as you can with the help of a fork, do not use a blender.

Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.

Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.

You can find here more recipes likes this...

Authentic GreekRecipes