SHRIMPS SAGANAKI

Ingredients

1 pound medium shrimp, with shells
 1 onion, chopped
 2 tablespoons chopped fresh parsley
 1 cup white wine
 1 (14.5 ounce) can diced tomatoes, drained
 1/4 teaspoon garlic powder (optional)
 1/4 cup olive oil
 1 (8 ounce) package feta cheese, cubed
 salt and pepper to taste


Preparation

Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.

When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Source:Allrecipes.com

GREEK STYLE BEEF STEW IN TOMATO SAUCE(MOSHARI KOKKKINISTO)

Ingredients

1 kg of quality stewing beef (35 ounces)
2 small red onions, chopped
2 cloves of garlic, chopped
4 ripe tomatoes, peeled and chopped
1 tsp tomato paste, dissolved into a teacup of water
100ml olive oil (2/5 of a cup)
a glass of red wine
1 cinnamon stick
1-2 whole cloves, or a pinch grounded
a pinch of sugar
400g spaghetti (14 ounces)
salt and freshly ground pepper

grated cheese (kefalotyri) to serve

Preparation

To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.

Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.


Source: www.mygreekdish.com

GREEK SPINACH PIE(SPANAKOPITA)

Ingredients

½ cup olive oil
1 onion, chopped
2 garlic cloves, pressed
20 ounces of spinach
2 tablespoons fresh dill, chopped
½ teaspoon oregano
1 tablespoon fresh lemon juice
½ lemon zest
8 ounces feta, crumbled
4 eggs, lightly beaten
1lb phyllo dough
¾ cup butter, melted
salt and pepper

Preparation
Heat a soup pot over medium heat, once hot add oil.
Add onion and garlic, cook until onions are soft, about 5 minutes
Next, add in: spinach, dill, oregano, lemon, and lemon zest, mix well.
Cook for  7-10 minutes, stirring to make sure all spinach is wilted down.
As spinach mixture is cooking, break eggs in separate bowl and lightly beat with fork.
When spinach mixture is done, remove from heat and add feta, eggs, salt and pepper to pot, mix well and set aside. Cut phyllo to fit pan, and brush pan with some of the melted butter.
Now, take one sheet of phyllo and lay it down flat in pan, brush with melted butter.
Repeat about 6 more times, having 7 pieces of phyllo total. (phyllo, butter, phyllo)
Pour Spinach cheese mixture over phyllo, spread evenly.
Repeat #8 until you have 7 more sheets of phyllo over spinach mixture (i.e. phyllo, butter, phyllo,etc.,)
Bake  in preheated oven at 350F for 30-40 minutes or until golden brown
Serve!

BAKLAVA

Ingredients

roasting pan 16” x 12” x 2.5” deep - 1
fresh phyllo dough from an authentic Greek deli, non of that frozen BS from the grocery store - 2 packages
Ingredients for the filling:
unsalted  butter melted - 3-4 sticks
 walnuts - 3 cups
1 part blanched almonds - 1(ish) cup
sugar - 1/4 cup
cinnamon - at least a few teaspoons
Ingredients for the syrup:
sugar - 4 cups
water - 2 cups
Lemon (of course, it just wouldn’t be Greek without lemon) - 1 thick slice
cinnamon stick - 1
honey - 1/2 cup


Preparation

Preheat the oven to 350°. Melt butter  in a small saucepan. While the butter is melting, chop the nuts.
Grind the walnuts  until they appear evenly coarse. Toss them into a big mixing bowl and repeat with the almonds. Then add the sugar and add few punches of cinnamon into the mix. Mix it all up with a wooden spoon and set aside. Lightly grease the pan.  Roll out the phyllo dough.
Lay down 1 sheet of phyllo and brush with melted butter. Repeat 6 more times so you have a base of 7 sheets, no more, no less. Sprinkle handful of the nut mix over the phyllo dough.  Now cover with another sheet of phyllo and butter it up. Add a second sheet and butter   too. Sprinkle with your hand and repeat, repeat, repeat, repeat...You will do this for what feels like 3000 years but, really only until you’ve made it through 2 of the phyllo packages.
Once you have filled your pan nearly 3/4 of the way to the top  add 8-10 layers of only phyllo painted with butter. It’s almost oven time but NEVER forget to cut the baklava before baking. Gently score the top layer every 2 inches, then cut into squares along your lines. Once you’re square, you will cut each square in half forming little Greek deltas.
Take a shot of ouzo.
Bake h for 45-50 minutes. Rotate the pan and bake for another 20-30 minutes until it is the warm golden color .While the baklava is baking, make the syrup. In this case, we will actually measure. Pour the sugar and water into a saucepan. Boil until clear, like ouzo. Also, take a shot of ouzo . Once the syrup is clarified, remove from heat and and add the lemon, honey and cinnamon stick. Allow to cool.
Once the baklava is baked to perfection, remove from the oven and evenly pour the syrup over the HOT baklava. The sweet sizzling sound lets your know that all of those crispy thin layers are soaking up the syrup. It is important that you let the baklava set for at least 8 hours before serving.

Now, soak up some syrup yourself and shoot some more ouzo, you need to keep yourself occupied until the baklava sets. Yasou!

GREEK LEMON CHICKEN

Ingredients

1 chicken (2.4 pounds), cut into 8 portions (40 ounces)
1 clove of garlic
juice of 3 medium lemons
1 tsp white wine vinegar
4-5 tbsps extra virgin olive oil
1 tsp peppercorns
1 tsp dry oregano
freshly ground salt and pepper
3.5 oz feta cheese, cut into small cubes (4 ounces)
1kg potatoes, cut into wedges (35 ounces)

Preparation

To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.

Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)

Cover with aluminum foil and bake in a preheated oven at 356F  for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely colored and crispy on the outside.

This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

source: www.mygreekdish.com

STUFFED SQUID FROM CHIOS ISLAND(KALAMARI GEMISTO XIOTIKO)

Ingredients

4-5 large squid (preferably)
Slice cut into cubes or crushed
1 small green pepper, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
2 cloves garlic
1 small onion, finely chopped
A little chopped parsley
8 tbsp olive oil
3-4 tbsp ouzo
Salt Pepper
Tomato slices and a little grated parmesan cheese (for garnish)

Preparation

Wash the squid, clean the inside and remove the fins, which are cut into pieces to use them in our mix.
Pour half the oil in a pan and sauté well cut blades, the onion, garlic, and peppers. Add the ouzo, add the parsley, salt, pepper, stir and leave to fire 2-3 minutes.
Once the mixture has cooled slightly, add the crumbled feta cheese (put enough!) And mix.
Stuff the squid with the mixture and close well with toothpick.
Pour the rest of our oil in an ovenproof dish, and place where the squid.
Over the squid garnish putting a slice of tomato (helps them to not dry) and a little grated parmesan (to do and nice crust).
Cover with foil and bake at 356 F degrees for about 30 minutes, then remove the foil and let stand another 15 minutes.
Have a nice meal!

Source:www.sintagespareas.gr

KOK(GREEK SPONGE CAKE)

Ingredients

1 cup self-raising flour
4 eggs, separated
1 tsp vanilla essence
1/2 cup caster sugar
icing sugar for dusting
1 cup cream (for whipping)
1 tsp icing sugar
drop of vanilla extract

90g good quality chocolate (60-70%), broken into small pieces

Preparation 

Preheat the oven 390 F. Sift the flour into a bowl.  Whisk the egg whites in an electric mixer at high speed until soft peaks are formed. Gradually add the vanilla and the sugar, 1 tablespoon at a time, still whisking until the mixture forms into stiff peaks. Add the egg yolks one at a time.  Stop beating and sift the flour onto the egg white mix, then fold gently until it is thoroughly incorporated.  Do not over-mix. Line a baking tray with greaseproof paper.Spoon the mixture into a piping bag fitted with 1 cm plain nozzle or alternately spoon even sized teaspoon fills onto tray.  Pipe rounds  about (2 Inches round) or lines about (2 Inches long)onto paper and allow plenty of room for spreading.  Generously dust the tops with icing sugar and bake for 8-10 minutes, or until lightly golden. Let cool and remove them carefully from the paper.  They can be stored for up to 1 week in airtight container and for several in the freezer.
Whilst they are cooking whip the cream with the icing sugar and vanilla extract until just stiff.  Set aside.
Melt the chocolate either in a microwave on low temp until just melted or put in heatproof bowl over pot of barely simmering water and melt gently until no lumps are visible.
When the cookies are cold, count out half which will be your tops!  Hold the cookies and dip lightly into chocolate mixture so that you get a round silky chocolate dome on top.  Allow to set on wire rack (obviously chocolate side up).

When the chocolate is set simple place a little cream on to one half and top with chocolate round.  Serve on pretty plates and best eaten within the day when creamed.

Source:www.tasteofmylife.com

GALAKTOBOUREKO

Ingredients

Custard:
6 cups whole milk
1 cup fine semolina
¾ cup granulated sugar, divided
1 tablespoon unsalted butter
1 teaspoon vanilla extract
3 eggs
Zest of 1 orange

Pie Assembly:
1 package phyllo dough, about 12 to 16 sheets
1 cup unsalted butter

Citrus Syrup:
1½ cups granulated sugar
1 cup water
¼ cup orange juice
½ teaspoon vanilla extract

Preparation

1. Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
2. Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.
3. Melt the butter and begin by brushing the the bottom of your pan with melted butter.
4. Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
5. Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
6. Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don't want the phyllo to burn.)
7. While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.

8. When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.

Source:www.browneyedbaker.com

STUFFED EGGPLANTS ("Papoutsakia")

Ingredients

2 medium-large eggplants
8.8 oz  of minced beef
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery finely diced
2 cloves of garlic, finely minced
8.8 oz  of canned tomatoes (passata is good and freshly grated tomatoes even better)
1 tbsp of tomato paste
1 tsp ground cinnamon
1tsp ground cloves
Salt and pepper to taste
1/2 cup of water
1 oz  butter
1 tbsp of plain flour
1 cup of lukewarm milk
Pinch of nutmeg
3.5 oz  of grated kefalotyri cheese

Preparation

Cut the eggplants in half. Using a pairing knife score the around the inner flesh leaving a small border. Using a spoon carefully scoop out the flesh. Dice the scooped flesh and set aside.
Fry the eggplant halves in a little olive oil. This is to soften the flesh. Fry each side on a medium heat for 5 mins. Once cooked place the eggplant halves on a pre oiled baking tray.
Pour a little olive oil in a medium sized pot and fry the onion, carrot, celery and garlic until the mixture becomes translucent.
Add the diced eggplant and saute for a few mins until softened. Add the beef mince and break it up using a wooden spoon. Once the meat is browned add the tomatoes, tomato paste, spices, salt and pepper and the water. Bring to a boil and allow the sauce to simmer for 30 mins.
Whilst the sauce is simmering prepare the béchamel. Add the butter to a small pot. Once it melts add the flour and stir continuously for a few mins. (we want to remove the flour taste from the roux). Add the lukewarm milk to the flour/butter mixture and stir vigorously. Add the nutmeg and cheese and continue to stir until the sauce thickens. Set aside.

Fill the eggplant halves with the meat sauce. Top with béchamel and bake in a pre heated 356 deg F oven for 40 mins or until browned on top. Allow to cool a little before serving or alternatively serve the next day.

LAGOS STIFADO (RABBIT STEW)

Ingredients

3.3 pounds hare into portions

2.2 pounds onion stew

⅔ cup. olive oil

3 cloves garlic

1 pound chopped tomatoes

1 tbsp tomato paste

1 carrot, grated

2 bay leaves

1 sprig rosemary

½ cup. vinegar

1 cup. wine

salt

pepper

Preparation

Marinate the hare in a basin of water, ½ cup vinegar and rosemary for at least one night. The next day, drain well and wipe with paper towels.

In saucepan saute in olive oil pieces of hare until lightly browned, add the tomatoes, tomato paste, vinegar, wine, carrot, garlic, bay leaf, allspice, salt and pepper. Cover with 2 cups water and simmer for 1 hour and quarter.

Peel the onions and sauté gently in a little olive oil until they shine. Add to the hare and continue cooking at low temperature for about 40 minutes from the time you boil.  Check the fluids and food, if necessary add a little hot water.

GREEK STYLE ROAST LEG OF LAMB

Ingredients:
1 X 2-2.5 kilo leg of lamb, trimmed of any excess fat-at room temperature (take it out of the fridge at least one hour before roasting)
8 cloves garlic
salt and pepper for seasoning
2 tbsp dried Greek oregano
juice of 2 lemons
1/2 cup olive oil
10-12 baby potatoes
1 cup water

Preparation

Preheat your oven to 180 deg C (fan forced).
Using a sharp knife, cut slits into the flesh of the lamb (top, bottom, sides) and insert the garlic cloves in them. Make sure they are fully inserted.
Season the whole leg well and massage the oregano into the flesh.
Pour the lemon juice and olive oil over the lamb, scatter the baby potatoes around it and pour in the water.
Place on the BOTTOM shelf of your oven and cook for 2 hours, ensuring you turn it over halfway. (you may need to add a little water here and there if you find it is becoming dry. When I'm roasting, I set my timer in half hour slots and check on it every time.)
The lamb should have a lovely caramelised brown colour. Remove from the oven and place it on a serving platter, covered in foil. Allow it to rest for half an hour before carving it up. Serve with potatoes and juices.

MAGIRITSA GREEK TRADITIONAL EASTER SOUP

Ingredients

About 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs)
Intestines from 2 lambs or kids
juice of 2 lemons
1 onion, finely chopped
5-6 green onions, finely chopped
1/3 cup of olive oil
2-3 rounded tablespoons of fresh dill, finely chopped
2 heads of romaine lettuce, well washed and finely chopped
sea salt
freshly ground black pepper
2 tablespoons of short grain rice, well rinsed
----------
FOR THE AVGOLEMONO (EGG-LEMON SAUCE)
juice of 2 lemons
3 eggs at room temperature, separated

1 tablespoon of water

Preparation

Wash the organs and set aside to drain. Cut the intestines lengthwise with a scissors and clean well under running water. Rub them with coarse sea salt and the lemon juice, then clean again under running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces. Heat the
oil over medium heat in a large, heavy-bottomed soup pot. Sauté the onion and green onion for 2-3 minutes. Add the meat and sauté until browned (a few minutes). Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 1 hour and 30 minutes.Add the chopped lettuce to a large pot of boiling water and boil for 5 minutes. Transfer to a colander to drain. 40 minutes after the soup has been slow boiling, stir in the lettuce.10 minutes before the end of cooking time, stir in the rice.At the end of cooking time, remove the soup from the heat.Make the avgolemono (egg-lemon sauce): Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tablespoon of water, the lemon juice and several large spoonfuls of the soup broth. The key is to beat continuously. Add mixture to the soup, stir, and cover the pot with a towel. Let sit for 10 minutes before serving.

GRAPE LEAVES STUFFED WITH RICE AND HERBS (DOLMATHES YIALANTZI)

Ingredients

16-oz. jar brine-packed grape leaves

2/3 cup plus 2 Tbs. extra- virgin olive oil

2 medium-large red onions, finely chopped (about 4-cups)

1 cup finely chopped scallions (white and some green)

2 cloves garlic, finely chopped

1 cup raw long-grain white rice

Kosher salt and freshly ground black pepper

1/2 cup finely chopped fresh dill

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh mint

2/3 cup toasted pine nuts

2-1/2 tsp. finely grated lemon zest

Juice of 2 lemons (about 6 Tbs.)

2 cups full-fat plain yogurt, preferably Greek (or substitute sheep’s milk or goat’s milk yogurt)

Preparation

Bring a large pot of water to a rolling boil. Drain and rinse the grape leaves and submerge them in the water to soften in three batches, for 2 to 3 minutes per batch. Transfer to a colander with a slotted spoon. Rinse several times under cold water and drain.

In a 12-inch heavy skillet with a-lid, heat 1/3 cup of the olive oil over medium heat. Add the onions and scallions. Turn the heat to medium low and cook, stirring occasionally, until the onions are very soft and translucent, about 12 minutes. Add the garlic and stir for 1 minute. Add the rice and cook, stirring constantly, for 3 minutes. Add 1 tsp. salt, a few grinds of pepper, and 1 cup water. Increase the heat to medium, cover, and simmer until the water is absorbed, 5 to 7 minutes. Remove from the heat and let cool. Fold in the herbs, pine nuts, and lemon zest and season with a little more pepper.

Set aside any grape leaves that are too small or too irregular to roll. Arrange the remaining leaves, vein side up, in rows on a large surface. Snip off any stems. Pour 2 Tbs. of olive oil onto the bottom of a large (preferably 3-quart) saucepan. Lay four or five of the most irregular leaves, overlapping, over the oil, covering the bottom of the pot.

Arrange about 1 heaping Tbs. of the rice mixture (less if the leaves are very small) across the bottom center of a leaf. Fold the left and right sides over the filling and roll up, gently but tightly, until you have a small log resembling an egg roll. Set it seam side down in the pot. Repeat with the remaining stuffing and leaves, snuggling the rolls closely together. Start a new layer when the bottom is covered.

Drizzle the remaining 1/3 cup olive oil and the lemon juice over the grape leaves. Sprinkle on a few pinches of salt. Cut a piece of parchment to fit tightly over the surface of the leaves and set it on top. Put a heatproof plate that fits inside the pot on top of the parchment, to weigh down the leaves and keep them from opening while cooking. Slowly pour in enough water to just cover the grape leaves. Bring to a boil, lower to a simmer, and cover the pot. Simmer over low heat until the leaves are tender and the rice is thoroughly cooked, 45 to 60 minutes. (By the time the leaves and rice are cooked, most of the liquid will have been absorbed). Remove the stuffed grape leaves from the pot with a slotted spoon, cover with damp paper towels and plastic wrap, and let them cool to room temperature. Serve with the yogurt on the side.

Enjoy!

TSOUREKI (GREEK EASTER BREAD)

Ingredients

600g (4 cups) plain flour 
21g (3 sachets) dried yeast 
185ml (¾ cup) milk 
6 eggs
2 tbsp honey 
2 oranges, finely zested 
2 tsp mahlepi* 
100g unsalted butter, roughly chopped, at room temperature, plus extra, to serve 
Greek red egg dye* 
Melted chocolate, to serve (optional)

Preparation
Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook, and form a well in the centre. Add milk, 2 lightly beaten eggs, the honey, orange zest, mahlepi and 100 ml lukewarm water and mix for 3 minutes or until mixture comes together. Gradually add the butter, mixing for 2 minutes or until a smooth, soft dough forms. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until doubled in size.
To make red Easter eggs, follow instructions on the packet of dye to cook and dye 3 eggs, then set aside to cool and dry completely.
Preheat oven to 356 F . Punch down dough and divide into 3 pieces. Roll each piece into a 17.5 inch  log. Press logs together at one end to join. Plait logs, then press ends to seal. Bring two ends together to meet and tuck under to form a wreath. Place on a lined oven tray and set aside for 20 minutes.
Lightly beat the remaining egg with a pinch of salt. Brush bread with the egg wash, then gently push red Easter eggs into wreath and bake for 25 minutes or until wreath is golden and cooked through. Cool on a wire rack. Serve with butter or melted chocolate for dipping, if desired.

Note

Mahlepi, from Greek delis, is an aromatic, fruity spice made from the ground stones of the St Lucie cherry. Substitute an alternative flavouring such as mastic or cardamom.


Red egg dye is available (usually around Easter time) from Greek and Italian delis. Instructions and the quantity required vary from brand to brand. 

SANTORINI FAVA RECIPE

Ingredients
18 ounces yellow split peas
3 red onions, roughly chopped
2 cloves of garlic, chopped
1 lt warm water (3 and 1/3 cups)
juice of 2 lemons
1/3 of a cup olive oil
thyme
salt and freshly pepper

Preparation
Rinse the split peas with plenty of water.
Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.

Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.  Enjoy!

GREEK LOUKOUMI( TURKISH DELIGHT) RECIPE

Loukoumi is the little dessert that you can eat it with Greek coffee at  traditional cafes in Greece and is an integral part of the treats in Orthodox monasteries. In our country the art of loukoumi arrived from Konstantinoupoli during the first decades of the 19th century.

 The materials are simple, water, sugar, starch and  sour. The recipe is complicated with many secrets and peculiarities. Briefly, in a cauldron we boil the water, the  sugar, the starch and the citric acid. At the same time all the ingredients are blended for hours until they become a transparent, sticky mixture, which goes on a flat surface  greased with icing sugar. It stays there until  is cool and stabilized. Then its cut into pieces of different sizes, small, known as "bites" and large, the famous "rachat", the word itself means that you can enjoy with your rachati with your comfort!

Here is one of many recipes for this delicious treat! 

Ingredients

2 cups sugar

1 teaspoon lemon juice

1/2 cup corn starch

1/2 teaspoon cream of tartar

2 teaspoons rose water

3 tablespoons shelled pistachios, halved lengthwise

red food coloring

1/4 cup confectioners sugar, for coating

2 tablespoons cornstarch extra, for coating

Preparation

Put the sugar and lemon juice in a pan with 3/4 cup of water. Stir until the sugar dissolves. Bring to a boil. Simmer without stirring for 30 to 40 minutes, or until a small dab is soft and pliable between your fingers when it's dropped into cold water (soft ball stage or 240 on a candy thermometer). 

Combine the cornstarch and cream of tartar in a large heavy-bottomed saucepan and whisk in 

1 and 1/2 cups water until smooth. Cook on medium heat, stirring constantly until thick. Slowly stir in the sugar syrup. Simmer over very low heat until very thick and pale golden, 60 to 70 minutes. Stir often to ensure that your mixture isn't sticking to the pan. Brush and 8 and 1/4 by 4 and 1/2 inch dish with straight sides with oil and line with plastic wrap. Stir in the rose water and pistachios into the mixture and add the coloring drop by drop until you have a soft rose petal pink. Pour spread?!? into the dish and cool overnight, covered. Combine the confectioners sugar and cornstarch on a plate. Cut the loukoumi into 1 and 1/4 inch squares and toss in the sugar mix. It will keep for week in a covered tin or box, not an airtight container.

FRIED SHRIMP WITH FETA (GARIDES SAGANAKI)

Ingredients for 4 people 

1.1 pound  large shrimp shelled 
3.5 oz  onion, chopped 
3.5 oz olive oil 
1 tsp. chopped garlic 
1 concentrated vegetable broth 
0.4oz  chili peppers, chopped 
3.5 oz cherry tomatoes cut in half 
1 oz white balsamic vinegar 
5.3 oz water 
1 tsp. tsp salt 
1 tsp.  chopped fresh basil 
3.5 oz  feta cheese


Preparation 

Remove the shrimp from the packaging and place in a strainer pot, over a deep bowl, which collects the liquid. Cover the pan with a wet towel or membrane suitable for food and place it in the refrigerator compartment of the refrigerator. The shrimps will regain their natural shape as soon as defrosted. Rinse the shrimp and let it drain .

In a deep pan  saute the onion in olive oil and garlic until they shine slightly. Add the broth, basil, chili peppers, cherry tomatoes and salt and continue to cook for another 2 minutes. Add the balsamic vinegar.

Crush feta cheese by hand and add to pan.
Place the shrimp and sprinkle salt  lightly on top. Stir gently continuing cooking for 2 minutes.
Remove from heat and serve immediately.
Serve the shrimp with rice or green salad.

Tips: You can replace the tomatoes with one tomato cut into large pieces. Also, if you fast you can replace feta cheese with vegetable one. 

Enjoy your meal!!

BAKED PASTA WITH MEAT AND BECHAMEL TOPPING (PASTITSIO)

PREPARATION

Boil pasta according to package directions. Drain pasta when done and place in a large bowl. Add ½ cup cheese and beaten egg whites to drained pasta; mix well and set aside.Heat milk in microwave (or medium sauce pan if you prefer) and set aside.In a medium pot, over medium heat, melt butter and add flour.Whisk for 1-2 minutes to make a paste.Add hot milk to your butter and flour mixture.Whisk mixture briskly to avoid sauce getting lumpy. Once slightly thickened, remove from heat and add the  (well beaten) egg yolks a little at a time until all are incorporated. Place pot back over low heat and continue to stir until mixture reaches desired thickness.In medium pot, add olive oil and sauté onions. Add salt and pepper to the pot with the onions then add the ground beef, stirring well to break up ground beef and incorporate with onion mixture.After ground beef has browned, add tomato sauce to pot, stirring well.Cook for 10 minutes and set aside.Pre-heat oven to 350 Degrees.Butter a 14x9x3 baking dish.Add half the pasta mixture to baking dish and spread around. Spread meat sauce evenly on top of pasta. Add the rest of the pasta on top of the meat sauce. Pour Beschamel Sauce over top layer of pasta and spread evenly. Sprinkle top with Breadcrumbs and some extra grated cheese if you wish .Bake for 30 minutes or until golden on top.

INGREDIENTS

Traditional Greek “Pasta for Pastitsio” (Pound of Penne can be used as a substitute)

5 Eggs, separated

2 cups of milk

4 oz. butter

4 tablespoons of flour

¾ Cup grated Romano or Kefalotyri Greek cheese

½ Cup olive oil

1 Medium onion chopped

2 lbs. extra lean ground beef

1 16 oz. canned tomato sauce

½ teaspoon salt

½ teaspoon pepper

3 Tablespoons bread crumbs

STUFFED VEGETABLES (GEMISTA)

This is typical greek summer dish, low calorie and high nutritional value. 

Ingredients for 4 people
6 large ripe tomatoes
4 bell peppers
4 zucchinis
potatoes
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
5.3oz long grain rice
0.5oz  of dill finely shredded,
salt and pepper
a pinch of sugar
parsley and basil (optional)

Preparation

Cut a 0.8"  thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with fresh tomatoes).Preheat the oven to 375F  fan.Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.Cut potatoes and arrange them between the stuffed veggies.Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through. Garnish with basil or parsley leaves and serve with feta cheese and bread.

HAVE A NICE MEAL!

MOUSSAKA

Ingredients for 4 people

3 large eggplants sliced 

3 large potato thinly  sliced

3 large zucchini cut lenghtwise

1/2 cup olive oil

5 tablespoons butter

7 table spoons flour

5 cups milk

1 pinch ground nutmeg

salt

1 egg yolk beaten

1 table spoon olive oil

1 1/2 pounds ground beef

1 onion chopped

1 teaspoon oregano

5 ripe tomatoes

1 cup crumbled feta cheese

1/2 cup chopped parsley 

Preparation

Preheat an outdoor grill for medium high heat and lightly oil grate.  Brush eggplants, potatoes and zucchini with olive oil lightly. Grill vegetables until just tender and golden brown. Layer potatoes into to bottom of 9x13 inch pan. Next layer in the eggplant followed by the zucchini. Set aside. Preheat oven to 375 degrees F. Melt butter in large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted , about 5 minutes. Whisk in milk, nutmeg and salt .Bring to a bare simmer over medium high heat, then reduce heat to medium low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of thickened milk, a tablespoon at the time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat.Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt and pepper. Turn heat to medium low, cover and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables and sprinkle with the feta cheese. pour the white sauce over top and smooth with a spatula. bake moussaka in  preheated oven until bubbly and golden brown for about 30 minutes. 

Enjoy your meal!

ARAHOVA LAMB

Ingredients for 4 people
2.2Ibs of lamb
8oz Formaella
1.8oz black olives
3.5oz of spring onions
3.5oz white wine
2.2Ibs wild chervil and other greens
3.5oz olive oil
salt
pepper
flour
dill
thyme

Preparation
Wash and clean the lamb leg. Debone the meat cut. Cut the meat into cubes and stir-fry in a wide bottomed pan with olive oil for about 5 minutes.
Next, wash clean and cut spring onions into rings and place them in the pan stirring constantly. Wash thoroughly the vegetable greens and add them into the pan stirring until they are wilted. Dredge with a bit of flour and deglaze with white wine. Finely chop the dill and the thyme and add them in the pan with salt and pepper. Add as much water as needed.
Wash clean and cut the potatoes in slices. Remove the pits from the olives and cut into quarters. When the meat has almost boiled, pour the sliced potatoes, and the olives inside the pan and let them simmer. Let it boil for another 20 minutes and check the seasoning.
Place the food in individual fireproof pots placing placing at the bottom a layer of potatoes then meat, the greens, and the sauce and the top cover with formaella cheese, which has been cut into very fine slices.
Finally, place the pots in the oven for 10 minutes until cheese melts..and serve.
Enjoy!

DAKOS(BARLEY RUSKS)

Ingredients for 4 people
4 Cretan barley rusks
2 ripe tomatoes
7oz myzithra cheese
3.5oz olive oil
oregano
salt

PREPARATION
Rub the tomatoes in a bowl, and add the olive oil, salt and oregano. . Spray each rusk roll with olive oil and coat with tomato pulp. Grate the myzithra cheese and top it over the ring -like rusk drizzling with some olive. Sprinkle with some oregano.
Alternatively, dump the rusk roll with water to soften and follow the same process.You may add finely chopped onions if desired.  It is served as an appetizer and is accompanied by the local alcohol snap "tsikoudia"