TRADITIONAL GREEK GREEN BEANS RECIPE (FASOLAKIA GIAXNI)

Ingredients
1250g green beans, trimmed (45 oz.)
3/4 of a cup olive oil
1 1/2 onions, chopped
1 clove of garlic, chopped
750g ripe tomatoes, grated (27 oz.)
a pinch of sugar
2 tbsps chopped parsley

salt and freshly ground pepper

Preparation
To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.

Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!

Source:mygreekdish.com

MUSSEL SOUP

Ingredients
1½ kilo raw mussels in their shells
5 spring onions, finely chopped
1 mild green pepper, finely chopped
1 coffee-cupful lemon juice
1 teacupful olive oil
1 soup-spoonful oregano
1 soupspoonful mustard

1 tumbler white wine

Preparation

Scrub and clean the mussels carefully. Sauté the onion and pepper in a deep pan. Quench with wine.
Toss in the mussels immediately, bring to the boil for 2 minutes. Add the lemon, mustard and oregano. Mix well and serve.

Source:eliasmamalakis.gr

 

GREEK COUSCOUS

Ingredients
1 1⁄2 cups chicken broth (I use a garlic flavored broth for this) or 1 1⁄2 cups water (I use a garlic flavored broth for this)
1 cup uncooked couscous
1⁄2-1 teaspoon dried oregano
2 plum tomatoes, chopped
1 -2 cup diced peeled cucumber
1⁄2 cup crumbled feta cheese
1⁄2 cup small ripe olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)
1⁄4 cup water
3 tablespoons lemon juice
2 -3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)

salt (to taste)

Preparation
Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
Fluff with a fork.
Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
Pour over the couscous mixture, tossing gently to coat.

Season with black pepper and salt.

Source:www.food.com

GYRO WITH KEBAB

Ingredients
round pitta bread (also called Lebanese bread)
tomatoes, thinly sliced
1 onion, thinly sliced
lettuce, roughly shredded
tzatziki or plain greek yogurt
kebabs



Preparation
This is a rather vague list of ingredients, I know, but it is each according to their own tastes and preferences and also how much people like to eat. Allow 3-6 slices of tomatoes, about 5-6 onion rings and a handful of lettuce per person per pitta. Allow about 1 or 2 tablespoons of tzatziki per person. If you don’t like tzatziki you can use just plain Greek yogurt instead. For the kebabs, you can use whichever meat you prefer, although pork is the traditional meat of Souvlaki , in Greece you now find Souvlaki being sold with lamb or chicken kebabs. Bowl of Tzatziki Thinly slice tomatoes and onion, shred lettuce and put in separate serving bowls.
Prepare the tzatziki and put out in a serving bowl. Prepare kebabs, season to taste (salt, pepper, paprika), and grill meat. In the meantime, take each pitta, and spray each side with oil.
(I find the oil spray you find at the supermarket great as they produce a very fine amount of oil to cover the pitta.) If you havent got that just wipe oil over each side of the pitta with a brush - just make sure its not too thick.) You will need a hot plate to cook the pitta on (use either a cast iron plate, or the bbq hot plate or a large heavy frying pan - thinly sprayed with oil so as to not stick - not to fry.)
Cook the pitta until they start to take a bit of a colour, on each side. This will not take long at all - a couple of minutes. Serve pitta, spread with tzatziki, then layer with lettuce, tomato, onion and meat.
Wrap the pitta up like a cone shape, using a paper napkin or greased paper to hold in place in necessary. An alternative to kebabs is to thinly slice your meat and fry with salt, pepper and paprika until cooked and slightly crispy.

Source:ultimateguidetogreekfood.com

VANILLA ICE CREAM(GREEK RECIPE)

Ingredients

• 2 cups of full fat milk
• 6 egg yolks
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 1/4 cup of whipping cream (or double cream)

Preparation

In a mixing bowl, beat the egg yolks, sugar, and vanilla until smooth and fully blended. In a saucepan, heat the milk (do not boil). When hot (steaming), add the egg mixture slowly, whisking continuously. Reduce heat to low, and cook until it becomes a smooth custard, stirring to keep from boiling. Note: Alternatively, use a doubleboiler. Remove custard from the heat and set aside to cool.

When completely cooled, whip the cream to stiff peaks and gently fold into the custard mixture with a spatula.Transfer to an ice cream maker and freeze according to directions.

Without an ice cream maker: Pour into a metal container (baking pan works well), cover with lid or foil, and freeze for one hour. Remove, break up with a metal spoon, transfer to a mixing bowl and beat with an electric mixer (30 seconds) or whisk briskly until smooth, and freeze again. Repeat after another hour. Freeze for 3 hours before serving or packing into smaller closed containers.Additions: When adding dry pieces of chocolate, cereal, cookie pieces, etc., stir them just before adding to the ice cream freezer, or after the first freeze if using the old-fashioned method.

Source:greekfood.about.com

FISH CROQUETTES(PSAROKEFTEDES)

Ingredients
2/3 pound of swordfish
2/3 pound of desalinated salt cod
1/3 bunch of fresh flat-leaf parsley, finely chopped
1 medium onion, finely chopped
2 eggs, beaten with a fork
1/2 cup of water
1/2 cup of beer
2 cups of self-rising flour
1/2 teaspoon of salt
1/4 teaspoon of pepper

oil for frying

Preparation
Remove skin and bones from fish and cut into small pieces.
In a large bowl, combine all ingredients to make a thick mixture.
Bring oil to medium heat in a deep fryer or a deep skillet or frying pan (use plenty of oil). Drop mixture by the heaping tablespoonful in the oil and fry until golden on all sides. Drain in a colander.
Note: Have a bowl of cold water at hand. After each spoonful, dip the spoon in cold water before taking the next.

Source:greekfood.about.com

MEDITERRANEAN STUFFED SWORDFISH

Ingredients

 1 (8 ounce) swordfish steak (about 2 inches thick)
 1 tablespoon olive oil
 1 tablespoon fresh lemon juice
 2 cups fresh spinach - rinsed, dried and torn into bite size pieces
 1 teaspoon olive oil
 1 clove garlic, minced

 1/4 cup crumbled feta


Preparation

Preheat an outdoor grill for high heat, and lightly oil grate.
Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.

Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.


Source:Allrecipes.com

PARTRIDGE WITH TOMATO (PERDIKA ME DOMATA)

Ingredients

1-2 Pinch Cinnamon (To Taste)
1-2 Pinch Clove (To Taste)
2 Whole Green Onions (Finely Chopped)
4-6 oz Olive Oil
1 Whole Orange peels (Grated)
2 Tablespoon Parsley (Finely Chopped)
6 Whole Partridges

2-3 Medium Tomatoes (Finely Chopped)


Directions

Clean the partridges very well.
Fry the partridges and the onions in the oil for about 10 minutes.
Add the tomatoes, parsley, orange rind, cinnamon, clove and a few cups water.
Cook on medium heat for 1 1/2 hours.

Serve with steamed white rice.

Source:Rhodes360.com

GREEK STYLE PASTA WITH SHRIMPS(MAKARONADA ME GARIDES)

Ingredients

500 gr angel hair pasta or linguine

– 500 gr uncooked medium shrimp, peeled, devein

– 1½ cups drained canned artichoke hearts, chopped

– 1½ cups crumbled feta cheese

– ½ cup chopped tomatoes

– 3 tablespoons fresh lemon juice

– ¼ cup olive oil

– 3 cloves of garlic

– fresh parsley


– oregano


Preparation

Heat oil in a large pan over medium high heat. Add garlic and saute 30 seconds. Add shrimp and saute until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Add salt and pepper if needed and serve. Bon appetit!

source: Balkon3.com

GREEK BOUGATSA RECIPE(CUSTARD PIE WITH PHYLLO AND GROUND CINNAMON)

Ingredients

For the bougatsa
400-450g phyllo dough (15 ounces)
200g butter, melted (7 ounces)
1kg milk (35 ounces)
200g sugar (7 ounces)
120g all-purpose flour (4.5 ounces)
4 eggs
1 tsp vanilla extract
For the topping
ground cinnamon

icing sugar


Preparation

To make this traditional bougatsa recipe, start by making the filling (steps 1-3). To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.
Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, ladle 1/3 of the milk into the flour mixture and stir.
Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. (Do not remove the pan from the stove.) This should take 2-3 minutes. Remove the pan from the stove and stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
For this bougatsa recipe you will need a large baking tray, approx. 20×30 cm. Using a pastry brush, butter the bottom and sides of the tray.
Unroll the phyllo dough from the plastic sleeve. To make this bougatsa recipe you will need 10-12 phyllo sheets. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top.
Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the bougatsa with a sharp knife.
Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden.

Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. Enjoy while still warm with a hot cup of coffee or tea.

Source:Mygreekdish.com

PANORAMA TRIANGLES( TRIGONA PANORAMATOS)

Ingredients

14 phyllo sheets

For the cream

625 ml / 21 fl. oz. milk

¼ cup heavy cream

½ cup sugar

6 tbsp corn flour (corn starch for the US residents)

2 tbsp all-purpose flour

2 egg yolks

1 tbsp margarine

1 tsp vanilla extract

¼ tsp orange extract

For the syrup

3 cups sugar

2 ½ cups water

Juice of a lime or lemon

1 cinnamon stick

Preparation

For the Phyllo Triangles

Take a phyllo sheet with the longer side towards you.

Butter it slightly or oil it with olive oil.

Put another phyllo sheet over the first.

Butter it as well.

Cut 5 equal strips as shown in the pictures and start fold each one in triangle.

Do the same for the rest of the strips and for the rest of the phyllo sheets.

Preheat oven to 200° C / 400° F.

Cover a baking pan with parchment paper and place the phyllo triangles.

Bake in batches.

For every batch bake for 5 minutes at the above temperature and then lower it to 175° C / 350° F until they take a nice golden color.

Put aside.

For the Syrup

In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.

Count 5 minutes from the moment it starts to boil and remove from fire.

Take out the cinnamon stick.

Throw the cold triangles one by one or two by two in syrup and let them absorb some.

You should let them in the syrup for about half a minute per side.

Put them on a rack and let them drain.

For the Cream

In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.

Whisk to dissolve the flours and turn on the stove to medium/high.

When the milk starts to become hot start to whisk until the cream starts to thicken.

Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.

Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.

Take it out after the 3 hours.

Whisk for a few seconds to make the cream fluffy again.

With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.

They are best served cold so you can keep them all in the fridge and take them out just before serving them.

Source:culinaryflavors.gr

GREEK SESAME BAGEL (KOULOURI THESSALONIKIS)

Ingredients

500g all purpose flour (19 oz.)
2 tsps salt
300g lukewarm water (10.5 oz.)
8g dry active yeast (0.3 oz.)
1 tsp sugar

3 tbsps olive oil
sesame seeds

Preparation

To prepare these Greek sesame bread rings recipe, start by making the dough. In the mixer’s bowl add the lukewarm water, the yeast and sugar and stir. Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling. Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
Turn the dough onto a working surface and divide into 10 pieces. Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together. Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough. (You will need two large baking trays.)
Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds. Dip the koulouria (bread rings) in water and then in sesame seeds, making sure to cover them on all sides. Place them back on your baking sheets, leaving some distance between them. Let them rise in a warm place for about 30 minutes. (For garnish you can also petimezi for extra flavour. Use 1/3 of a cup petimezi diluted in 1/4 of cup water and dip the bread rings first in the petimezi mixture and then in sesame seeds.)

Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty. Enjoy!

Source:mygreekdish.com

GREEK MEATBALLS IN EGG-LEMON SAUCE (YOUVARLAKIA AVGOLEMONO)

Ingredients

• 1 lb. ground beef
• ⅓ cup uncooked orzo (or rice)
• 1 finely chopped onion
• 1-2 chopped garlic cloves
• 2 tbsp. finely chopped fresh parsley
• salt and freshly ground pepper to taste
• 1 large egg
• ½ cup all-purpose flour
• 3 cups chicken broth (may need more)
• for the Avgolemono Sauce:
• 3 large eggs (at room temperature)
• 2 lemons squeezed (more to taste)
• 1 teaspoon flour

Preparation

In a large bowl, combine: beef, rice, onion, garlic, parsley,salt, pepper and egg.

Mix all Ingredients well (use your hands!).

Now, take a bowl and add your flour to it. This will coat the meatballs.

Roll the meat mixture into small balls and then roll it around in the flour (shaking off any excess flour).

Place the meatball in the pot and repeat until meat mixture is finished.

Fill the pot with chicken broth so the broth goes about an inch above the meatballs.

Bring to a boil.

Cover and simmer for 45 min or until meat is cooked.

With about 10min left, being your sauce.

For the Egg-Lemon Sauce (Avgolemono):

Separate three eggs (whites and yolks).

Beat egg whites until frothy (a few mins).

While still beating, add yolks slowly.

Continue beating and add 1 heaping tablespoon of flour.

Stop beating and add lemon juice.

Now, once meat is cooked, remove meatballs and set aside.

Take 2 cups of hot broth and slowly pour into egg froth, mixing. This is important. Don’t forget this part or the eggs will curdle when you add back in!

Mix well, should be creamy (see picture above).

Place meatballs in bowl and pour hot liquid over.

Serve.

καλή όρεξη (kali orexi – enjoy your meal!).

Source:lemonadolives.com

BAKED CHICKPEAS( REVITHADA)

Ingredients

1 pound 2 ounces dried chickpeas

1 tablespoon all-purpose flour

2 onions, well chopped

2 bay leaves

6 tablespoons olive oil

Salt and freshly ground black pepper

Best-quality olive oil, for serving

Lemon quarters, for serving, optional

Preparation

Put the chickpeas and flour in a bowl, cover with plenty of cold water and soak overnight. Preheat the oven to 400 degrees F. Drain the chickpeas, rinse and put into a large round ceramic pot with a good-fitting lid. Cover with 4 cups of water and add the onions, bay leaves and olive oil. Stir a few times to distribute the onion, then put the lid on. Bake in the oven for 2 hours.

Lower the temperature to 350 degrees F and remove the pot from the oven. The contents should be nice and bubbly. Season well with salt and pepper and mix. Return the pot, still covered, to the oven for a further 2 hours, when the chickpeas will be lovely and soft with a little of the thick liquid left. Turn off the oven and leave the covered pot inside to cool for about 1 hour. Taste for salt and pepper, then serve warm, with a drizzle of olive oil and a squeeze of lemon juice, if you like.

Source:globalgourmet.com

FRIED SANTORINI TOMATO BALLS (TOMATOKEFTEDES)

Ingredients

1 1/2 cup of tomatoes (3-4 tomatoes), finely chopped
100g feta cheese, smashed (3.5 ounces)
1/2 of a cup red onion (1 large onion), grated
1 tbsp parsley, finely chopped
1 tbsps fresh spearmint, finely chopped
1 tsp dried oregano
1/2 cup flour
1 tsp baking powder
salt and freshly ground paper

oil for frying


Preparation

Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.

Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!

Source:mygreekdish.com

LOUKOUMADES (GREEK HONEY DUMPLINGS)

Ingredients

For dumplings 
1 cup of lukewarm water (40C)
1 cup of lukewarm milk
15g active dry yeast (0.5 oz.)
3 and 1/4 of a cup flour
2 tbsps sugar
1 tsp salt
4 tbsps olive oil

oil for frying

For garnish
1 1/2 cup honey
cinnamon powder

chopped walnuts


Preparation

To prepare this traditional loukoumades recipe, start by making the dough. In the mixers bowl add the water and yeast. Stir with a fork and wait for 5 minutes, until the yeast dissolves completely. Into the same bowl, add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil to high heat until it begins to bubble. Test if the oil is hot enough by dipping in some of the dough for the loukoumades. If it sizzles the oil is ready.
Dip a tablespoon in some water and spoon out some of the dough into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the batter doesn’t stick on it.
While the loukoumades are fried, use a slotted spoon to push them into the oil and turn them on all sides, until golden brown. Place the loukoumades on some kitchen paper to drain. Repeat with the rest of the dough.

When done, place the loukoumades on a large platter, drizzle with the heated honey and sprinkle with cinnamon and chopped walnuts.

KOSTA'S KAFTRA (SPICY BAKED FETA)

Ingredients

1 (8 ounce) slice feta cheese
 2 teaspoons olive oil (optional)
 2 tablespoons crushed red pepper flakes, or as needed
1/2 sliced hot pepper

 1 pinch dried oregano


Preparation

Preheat an oven to 300 degrees F (150 degrees C).
Place the feta in aluminum foil or  in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, sliced pepper and sprinkle with oregano.

Bake covered, in the preheated oven until feta is soft, about 10 minutes. Open the aluminum foil last couple of minutes. Enjoy!

Source: www.toloukoumi.com

LEMON PEPPER FISH - GREEK STYLE

Ingredients

2 garlic cloves, crushed
1⁄4 cup olive oil
1 tablespoon lemon juice
1⁄2 teaspoon lemon zest, finely zested
1⁄2 teaspoon freshly cracked black pepper
1⁄2 teaspoon sea salt
1 teaspoon dried oregano leaves

2 fish fillets (1 pound/1/2 kilo estimate)


Preparation

Combine the garlic, oil, lemon juice, lemon zest, cracked black pepper, sea salt and the dried oregano in a large bowl. Use the bowl in which you will marinate your fish.
Add the fish and ensure it is thoroughly coated in the marinade. Cover and refrigerate for 15-20 minutes.
Line a broiler/griller tray with aluminium foil and place the fish on in a single layer. Broil/Grill the fish for 5-10 minutes each side. Only turn the fish once during the cooking (as you do not want it to fall apart). Grill until the fish is cooked.

Serve with a salad or veges.

Source:greekfood,com

AEGEAN HONEY CHEESE PIE (MELOPITA)

Ingredients

1 3/4 cups all-purpose flour
 2 tablespoons white sugar
 1/2 cup butter, cut into small pieces
 1/4 cup cold water
  4 eggs
 1/4 cup white sugar
 1 tablespoon all-purpose flour
 1/2 teaspoon ground cinnamon, divided
 1/4 cup thyme honey

 1 (16 ounce) container ricotta cheese


Preparation

Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.

Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

Source:allrecipes.com

MASTELO

Ingredients

 11 pounds of lamb meat cut in portions
 - red wine
- much dill cut finely
 - suet (optionally)
 - salt
 - pepper
 - vine-twigs
 - tinfoil or oil paper (according to where you are going to cook it)

Preparation

Wash out the meat with red wine. Put salt and pepper on it and powder all the portions with dill. Put on the bottom of the mastelo (special ceramic utensil for this specific dish without a cover) the vine-twigs crosswise forming a grid. Put the pieces of meat over the wine-twigs. Optionally, you can cover the pieces of meat with suet at the end of the process. Spray the food with 1 ½ - 2 wine glasses of red wine (if it is clear, you can use the wine that we used to wash off the meat). Cover the utensil with tinfoil and use a fork or a knife to make small holes on it. Put it in the wood oven for 4 ½ to 5 hours!

ADVICE If you want to cook the food in an electric oven, make it cook for an hour at 200 degrees and then continue cooking it at 100 degrees. If you are going to use an electric oven cover the food with oil paper instead of tinfoil and do not open any holes on it! Many people put under the wine-twigs potatoes powdered with salt and pepper cut exactly the way you cut the potatoes to make roast meat!