Greek food is a wonderful mix
of oriental and European dishes, cooked using different methods,
from frying to broiling to boiling. Food in Greece is both easy
to make, as the following recipes show, and delightful.
Much of Greek food is seasonal and alot of it is prepared during
different times of the year, mainly around dates of religious
events, such as Easter, Christmas or New Year. Greek food, uses
much tomato paste in a liquid form. If you get a can of peeled
tomatoes and mix them well, it will produce an appropriate paste.
In recent years, medical evidence has shown that eating a high quantity
of tomatoes, results in lower cancer rates. Perhaps this is the reason
why Greece as a country has low cancer rates. On the other hand, the incident
rate of heart and stroke diseases increases every year.
In the recipes given below, some of the ingredients may not be available
in your area, thus arternates are given, trying to keep the original
taste intact. However, this may not be possible, and no matter what
a Greek restaurant in your
area says, Greek food is only Greek food when prepared in Greece.
I suppose this is true for Texas T-Bone steaks as for Greek food,
right? Just one more reason why you should go there and experience
it yourself!
The following are some of the easiest recipes that anyone can make and turn
a dinner into a Greek treat. You can choose between tarters, salads, side dishes
category or main courses category or even deserts. Kali oreksi (Bon Apetit)!
An easy to make recipe for all!
RECIPE FOR All
Ingredients:
ANY of the following, washed and sliced (or Diced):two courgettes
OR 1 pound of beans (haricots) OR 1 pound of ocra OR 1 pound of carots
OR 1 pound of Aubergines OR 1 pound Brussels Sprouts OR 1 pound of
any vegetable like these (with internal substance not tomatoes or
similar to them)
Two onions, sliced
One garlic clove, shredded
1/2 cup of olive oil
Three large potatoes, sliced large pieces
One large spoon of brown or white sugar
Salt and pepper and oregano
One can of peeled or shredded tomatoes
One pound of water
Put the oil in a large saucepan and heat. Put the onion slices in
to cook and turn them until they start turning brown. Add the garlic,
salt, pepper and oregano. Place the potatoes, the sugar, and the water
in the pan. Add the peeled tomatoes. Mix well. Let it boil for 10
minutes. Then add the first ingredient(any of the chosen vegetables).
As it starts the cook, the water will slowly evaporate and then, about
30-40 minutes later, remove from fire. This way you can make any of
the 'lathera' dishes of Greece; great healthy food!
if you are interesting
~ Tarters, Salads,
Side Dishes ~
TZATZIKI
Ingredients:
500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy
yoghurt)
Three garlic cloves
1/2 cup of olive oil
1/2 sliced cucumber
Put the yoghurt in a bowl. Put the garlic through a garlic press
and using the edge of a knife, spread the garlic coming our
of the press on the yoghurt. Take the cucumber and peal the
skin. Slice it thinly, either with a knife or using a salad
slicer. Mix the ingredients with a mixer (or a fork) and slowly
add the oil. The oil will be absorbed, and when it is done,
the tzazki is ready. Serve with a spoon and a few olives spread
on the top. Tzaziki is eaten with plenty of french bread.
ONION SOUP
Ingredients:
1 cup chopped onions
1 cup Olive Oil
6 cups water
1/2 cup grated cheese (Emmenthal is fine)
4 slices white bread
1 teaspoon cornstarch
Salt and pepper for the taste
Fry the onion in the oil until slightly brown. Add the water (should
be boiled), pepper, salt and let it simmer at low fire for about 5-10
minutes. Mix the cornstarch with some water, and pour it into the
soup. Stir for a few minutes and the soup will thicken slightly. Toast
the slices of bread and put them on plates. Pour the soup on top and
sprinkle with the grated cheese.
KAKAVIA SOUP (FISH SOUP)
Ingredients:
About 1 kilo or two pounds of fish, half small, half large, any fish
will do must be gutted and scaled(get the cheap ones!)
1 cup of olive oil
Three sliced onions
Three sliced tomatoes
Salt and pepper
Put the smaller fish with enough water to cover them to boil. Add
the olive oil, the sliced onions and the sliced tomatoes. After
boiling them for about 1 hour, strain them through a strainer, making
sure the meat of fish is well pressed. This is then returned to
the heat and now you put the larger pieces of fish in it. Add water
to cover. After about 1/2 hour, remove it from the fire, and slowly
take out each large fish and remove the bones, head and fins. Return
to the soup and serve hot.
CHICKEN SOUP
Ingredients:
One whole chicken, about 1 kilo (2 pounds), must be cleaned first
or purchase at a supermarket
Three onions, sliced
1 cup of olive oil
One cup of rice
Salt and pepper
Put the chicken to boil, and after starting to boil, add the olive
oil and the onions. Leave to boil for about an hour, by which time
the chicken should be coming apart. Remove the froth periodically
with a spoon. Remove the chicken and add the rice. While the soup
is boiling, remove all the chicken bones and re-add to the soup.
Add salt and pepper. Serve when rice is ready, about 10 minutes.
MELITZANOSALATA
/ EGGPLANT SALAD
Ingredients:
Four medium size eggplants/aubergines
Three garlic cloves
1/2 cup of olive oil
Put the eggplants in the microwave or normal oven, and cook
until it feels very soft(about 10 minutes in the microwave/40
minutes in a normal oven). Using a sharp knife, slice in half,
and using a spoon, remove the inside 'meat' and place in a bowl.
If the eggplants are well done, the inside should
come out very easily. Put the garlic cloves in a garlic press
and spread the garlic on top of the eggplant. Using a fork,
start mixing the garlic and the eggplants together, and spread
the oil a little at a time. When the oil is absorbed, the salad
is done. Put in a fridge to cool down and serve with sprinkled
parsley. Eggplant salad (also called poor man's caviar) is eaten
with French bread.
HORIATIKI
/ GREEK SALAD
Ingredients:
Four tomatoes, sliced in segments (must be hard, salad tomatoes)
One sliced onion
1/2 sliced cucumber
Some olive oil
Sliced féta cheese (a white, salty cheese made with
goats milk)
Salt, pepper and oregano seasoning
Mix the ingredients together and spread the oil over them. Sprinkle
some salt, pepper and oregano.
~ MAIN COURSES ~
CHEESE PIE / TYROPITA
Looks like this one Ingredients:
1/2 kilo / 1 pound of Féta cheese, either whole or in pieces
Four tablespoons butter or margarine
6 eggs (or 3 eggs)
1/2 cup chopped parsley
Pastry called Filo composed of very thin pastry sheets (can be found
at specialist delis in North America or Frozen in Europe
3 cups of white bechamel sauce (optional)
Salt, pepper, nutmeg
This dish can be done in triangle sized chunks. After you butter
the fillo and you put the filling in it, fold it in single triangles
and place them on the oven dish.
Crush the Feta to a paste, add the bechamel sauce, and the eggs,
while stiring well. Add the salt, pepper and nutmeg. Line the baking
pan with oil, and then place about 6-10 sheets of filo, buttering
them on each side. Pour the batter and flatten with a spatula. Then
continue with the rest of the filo sheets (should be about 20-25
in a package). Trim the edges and with a sharp knife, outline the
serving squares on the top sheet (you dont have to actually cut
them, just press the knife on the top surface to mark them - they
should be about 2 inche squares (5 cm). Bake in a moderate oven
for about 30 minutes, or until the top sheet is dark brown. Now
cut the squares you marked earlier and serve, after letting it cool
a little.
FRIKASSEE OF LAMB
Ingredients:
Two large KOS LETTUCE or HARD lettuces
Six lamb chops
Some olive oil
Fresh dill
Four eggs
Juice from two lemons
Two sliced onions
Put the oil in a pot and cook the onion slices until soft. Put the
salted lamb chops in the hot oil, and brown both sides. Clean the
lettuce leafs with water and without removing all the water from them,
place them over the lamb chops. Add the fresh dill, cover, and let
cook turning the lamb chops over (medium/high setting). When the lettuce
is cooked (should be very soft and look wilted) and the lamb chops
feel very soft (about 30-40 minutes), remove from the fire and let
cool for about 5 minutes. In the meantime, mix the eggs using a mixer
and slowly add the lemon juice. Using a ladle, pick up some of the
juice from the pot and add to the eggs/lemon mixture while the mixer
is continually beating them. Keep on adding the juice until most of
it is in the egg mixture (which by this time should be the same temperature
as the pot). Empty the egg mixture into the pot and using a big wooden
spoon, mix them vigorously to avoid curdling.
OKRA
Ingredients:
1 kilo (2 pounds) okra - also called ladies fingers - in a can form
is OK
1/2 cup vinegar
1 cup of olive oil
2 teaspoons chopped parsley
2 chopped onions
1 can of pulped tomatoes
1 teaspoon sugar
Salt and pepper
Remove the stems from Okra (if fresh). Wash, drain them and place
on a dish. Sprinkle salt, vinegar and pepper. Put this to the side
while you prepare the rest. Fry the onions in the olive oil till
broan, add the tomatoes, sugar, parsley, salt and pepper. Simmer
until the tomatoes are dissolved fully. Add the okra to the mixture,
add some more water, and boil ror about 30 minutes, adding water.
SPINACH
PIE/SPANAKOPITA
Ingredients:
One pack of very thin 'fílo' pastry (obtained from a
specialist deli)
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of féta cheese
250g / 1/2lb of butter or margarine
2 cloves of garlic or garlic power
If the spinach is raw, cook and slice thinly. If frozen, defrost.
In either case, mix the feta cheese with the spinach to make
a mixture, adding the chopped garlic. Spread some butter on
an oven tray.
Open the filo package and place
each thin pastry (it is as thin as paper) on the tray, buttering
each one using a brush. After you have done 8 fílo slices,
place the spinach/féta mixture and spread over the entire
oven tray, covering the 8 pastry slices. On top of this, place
the remaining pastry slices, buttering each one of them as well.
Notch the last one creating 2 inch (5 cm) on a side, squares.
Place in a medium heat oven and cook till brown.
KEFTEDES
/ MEATBALLS
Ingredients:
1lb / 1/2kg of ground beef
One choped onion
1 egg
Some olive oil
Some chopped mint leaves
Some flour
Salt, pepper and oregano seasoning
Mix the meat with the mint, the egg and the onion. Season with oregano, salt
and pepper. Form into egg size balls. Heat the oil. Roll the
meatballs in flour and place in the hot oil. When turning
brown, turn, cook other side and serve hot.
MOUSAKA
Ingredients:
1 kilo / 2 pounds potatoes
1/2 kilo ground beef
1/2 chopped onion
1 cup tomatoes from a can
1/2 glass white or red wine
1 cup of olive oil
1/2 cup chopped parsley
Salt, pepper and nutmeg
For the topping:
1 liter milk/2 pints
1 cup flour
1/2 cup of butter
2 eggs
Grated cheese (Emmenthal OK)
For just plain old Mousaka, remove the potatoes, however it is normally
served with them.
Boil the potatoes and stop half way. Peel them and let aside. Fry the onion
in the oil till brown, add the ground beef, wait 10 minutes while
stirring, and add the wine, tomatoe, parsley, salt, pepper and about
a tablespoon of sugar, and then add 1/2 cup of water. When the water
is absorbed, remove from heat, and add the grated cheese and the
egg yolks (keeping the egg whites for the topping. In a saucepan
bring three cups of milk to boil, mix the flour with the remaining
cup and pour stirring constantly, making a thick paste - if too
thick, add milk, if too thin, add some more flour. Remove from heat,
and add the egg yolks, egg whites and the nutmeg. Butter a baking
pan, and put the sliced potatoes in it. Cover with the meat mixture
and then cover with the contents of the saucepan. When the topping
turns brown, serve cool.
GIOUVETSI
/ LAMB STEW IN CLAY POTS
Ingredients:
1 kg of lamb(chops/neck, whatever)
Three sliced onions
1 litre/1 quart of tomato pureé or tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens
(called Kritharáki)
Salt, pepper and oregano seasoning
In a clay pot (or heavy cast iron pot), put the oil and let
heat in an oven at high setting.
Add the sliced onions and brown.
Sprinkle the lamb with salt and pepper and place in the pot
to brown the sides. When the lamb starts cooking, place the
tomato over it and add the same amount of water. Let it heat
for about 1 hour until the lamb feels soft and much of the water
has evaporated (add water if needed). Remove from the oven,
and put the 1 kg of 'rice' pasta. When the pasta is cooked (another
10 minutes), remove and serve hot.
CHICKEN
WITH TOMATO AND FRIES
Ingredients:
One medium size chicken (1kg/2lb)
One sliced onion
1 litre/1 quart liquid tomato paste
1/2 cup of olive oil
Salt and pepper
Two spoons of sugar
One can of cooked okra beans
Heat the oil in a big pot (medium-high setting). Place the cleaned
chicken in the pot and turn, to brown all the sides evenly.
Add the tomato juice and add
the same amount of water, plus the sugar. Let it boil for an
hour, until the chicken is starting to come apart. The water
would have evaporated by now, leaving a thick red sauce. Add
ókra if desired. Serve with fries/chips.
FRIED AUBERGINES/EGGPLANTS
Ingredients:
Four eggplants/aubergines
Two eggs, beaten
Some cooking oil
Clean the eggplants and slice them, in 1/16 inch (3mm) slices. Put the oil
in a skilet and heat. Take an eggplant slice at a time and cover
it with the egg mixture. Place onto the skillet and cook for a minute
or so. Turn and cook other side. Repeat until all of the slices
are done. Serve with Tzaziki.
TASKEBAP
/ STEWED MEAT
Ingredients:
1 kg / 2 lb meat in squares
One sliced onion
1 litre/1 quart of liquid tomato paste for cooking
Two spoons of sugar
1/2 cup olive oil
Salt, pepper and oregano seasoning
Chop the onion and brown in a pot with the oil. Add the meat
and brown the sides. Sprinkle salt and pepper.
Add the sugar, cover with the tomato juice and
add the same amount of water.
Let cook for an hour or more until the meat is soft (in a pressure
cooker it takes 20 minutes). Serve with rice or fries/chips.
SOUTZOUKAKIA
Ingredients:
1 kg/2 lb ground beef
2 eggs
1 sliced onion
1 litre/1 quart of liquid tomato paste
Some olive oil
Salt, pepper and oregano seasoning
Cumin seasoning
Some flour
2 spoons of sugar
Mix the meat with the eggs, and
add the chopped onion, the cumin, salt and pepper. Form into
elongated balls and turn inside a bowl with the flour. Fry the
floured meatballs in the oil at high heat. When cooked add the
tomato paste and sugar, and let cook for another 10-15 minutes
at medium heat. Serve with either rice or fries/chips.
SOUVLAKI
Ingredients:
1 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides
6 Pita breads
Juice of 4 lemons
Salt, pepper and oregano seasoning
6 wooden skewers
Tzaziki (see above)
Put the pork meat in the wooden skewers,
salt and pepper them. Cook over a barbecue fire, on a skilet
or under an oven grill. In the meantime, spread some oil on
the pitas and place under the oven grill, browing slightly each
side, but not drying them.
When the meat is done, dip them
in a long glass containing the lemon juice and then holding
a pita bread in one hand empty the skewer contents in it removing
the skewer. Sprinkle with oregano and salt, add tzaziki and
the souvlaki is ready.
MEATBALLS
AVGOLEMONO (with egg and lemon sauce)
Ingredients:
500grams / 1 lb of ground beef
250grams / 1/2 lb butter or margarine
125grams / 1/4 lb rice
1 egg
1 onion, finely chopped, parsley, salt, pepper For the sauce
2 eggs
2 lemons
Mix all the ingedients together,
and mould into round 1 inch / 2.5cm balls. Put some water in
a pot, place the butter and balls in it carefully. When the
meat is done, dip them in a long glass containing the lemon
juice and then holding a pita bread in one hand empty the skewer
contents in it removing the skewer. Sprinkle with oregano and
salt, add tzaziki and the souvlaki is ready.
~ DESERTS ~
GALAKTOBOUREKO
(MILK SWEET)
(ALSO BAKLAVA)- low cal - low cholesterol
Ingredients:
500 grams (1 lb) semolina (a type of yellow flour)
1 litre / 1 quart milk
1 package of 'filo' paper-thin pastry
250 grams melted butter
2 packages of vanilla essence For the surup:
500 grams / 1 lb of sugar
Peel of one orange, grated
1 litre / 1 quart of water
FOR Baklava replace the milk-semolina mixture below with a mixture
of walnuts, honey and cinnamon.
Using a brush coat an oven tray
with melted butter. Add each one of the filo pastry sheets,
one on top of another, until you have coated 8 of them, and
put them on the tray. In the meantime, empty the milk in a big
pot, add the semolina and vanilla, and bring to boil, all the
time vigorously stirring with a wooden spoon. The mix should
be like a thick surup (like a fruit jam - must not be too thick).
Remove from the fire and leave aside to cool for 5 minutes.
Empty the semolina mix onto the oven tray and spread it around
so that the entire tray is filled. Continue adding the remaining
of the pastry sheets, buttering each one of them until you have
added them all. Using a sharp knife, notch squares, about 5
cm per side (2 inches). Put in the oven and cook until brown.
Remove and let cool. In the meantime, place the sugar in a pot,
add the water, the second vanilla essence and the grated orange
peel. Bring to boil and let cool. Pour the surup over the semolina
mix and place in fridge. This is a delicious desert and well
worth the effort. Must be kept in the fridge as it contains
milk.
RIZOGALO (RICE MILK SWEET)
Ingredients:
3/4cup of rice
1 litre / 1 quart milk
1 rind of a lemon
10 tablespoons of sugar
Cinnamon powder
Put the rice in a large pot, add water and boil till very soft (should
be fluffy and thick). The water should have almost evaporated. Add
the milk, the lemon rind and the sugar. Let boil at a setting which
would not let the milk overflow. When it thickens, remove from stove.
Pour in individual bowls and let cool. Sprinkle cinnamon and serve.
