TRADITIONAL RECIPES OF GREEK COOKING

Our revenues are primarily derived from the oral tradition of popular Greek cuisine. We have slightly adjusted our preferences and our culinary habits. On your stove and enjoy!

Mezedes - Salads - Vegetables - Meat - Fish - Desserts - Other

Periodically, new recipes are added. If you want to be warned, you can subscribe (free) to the Letter from Greece

Aguinarès I Arakas (artichokes with green peas)

Clean artichokes means 6. Keep the hearts removed the "hay" with the base of young leaves. Cut in 4 and plunge into a bowl of water with a juice lemon. Sauté in a pan 500 grams of onions new sliced in a little olive oil over approximately 5 minutes. Add 500 grams of peas, artichokes, 1 bunch of chopped dill, 1 to 2 dl olive oil and a little water. Season with salt and pepper to taste and cook over average 20 to 30 minutes. Serve hot.

Amygdalopita (almond cake)

In a large bowl, put 1.5 cups of tea sugar, add 5 eggs and go to the whip. Add:

• 200g. melted margarine
• zest of one lemon or orange
• 2 teacups semolina (simigdali)
• 250g. ground almonds
• 1.5 teacups flour
• 1 packet of baking powder
• 1 / 4 C.C. cinnamon.

Mix and pour into a round mold previously buttered. Bake in preheated oven at 180 degrees for 40 minutes.

Before serving, when the cake is cooled, pour over a hot syrup prepared as Next: In a small saucepan cook 15 to 20 minutes 2 teacups of sugar with 1 cup water grated orange peel and a little cinnamon.

Note: in Greece, when it comes to margarine, is used a particular brand of "NEO VITAM. So if you can you get, you use that one preference.

Arni fourno domates me sto (pieces of lamb with tomatoes)

Cut 1.5 kilograms of lamb into chunks (stew).

Cook the meat 30 minutes in a saucepan with salted water (water should just simmer). Preheat oven to 180 degrees. Sewer meat to 1 cup of cooking water aside for later. Place the meat in a dish baking. Sprinkle with lemon juice, then add:

• 1kg of peeled tomatoes
• 3 cloves garlic, finely minced
• cup cooking water
• chopped parsley
• 1.5 dl olive oil

Add salt and pepper. Bake until the liquid aie been absorbed, it must remain the sauce.

Baklava

Melt butter plate plant water bath, then using a brush, grease one to one each leaf of a package of phyllo dough (approx. 500 or 650g).

Preheat oven to 180 degrees.

Butter a large rectangular pan.

In a bowl, combine 3 cups of tea chopped walnuts and lightly toasted blanched almonds (3 cups of mixed nuts, almonds, and not 3 cups walnuts AND 3 cups of kernels) with 1 / 2 cup sugar and 1 to 2 teaspoon cinnamon.

Place 2 sheets of phyllo in pan, spread over a little mixture of nuts, almonds, place 1 sheet of dough filo, and repeat ...

Finish with 8 to 10 sheets of filo.

Using the tip of a knife, score the surface first with horizontal lines and diagonal lines, so as to have diamonds. It is important to do this kind of pre-cut shares before cooking, because after the leaves of filo will be crisp and fragile to be cut.

Bake 30 minutes at 180 degrees, then lower to 150 degrees and continue baking for another 30 to 45 minutes until baklava is golden and crisp.

Prepare syrup by boiling in a small saucepan with 3 cups of tea water, 3 cups of tea sugar, 1 tea cup honey, 1 / 2 teaspoon cinnamon, 1 / 2 CC clove powder. Boil about 10 minutes, then add 1 tablespoon lemon juice.

Cut baklava shares (without ejection). Drizzle with the syrup and let cool at least 2 hours before serving.

It's a dessert that is prepared on one or 2 days in advance it will only get better.

Donuts zucchini approximately 4 people

Brush under running water, then grate in a bowl 1 kg zucchini (preferably choose a large zucchini that tiny). 6 C.C. Add salt and let drain for an hour.

Squeeze the zucchini to remove the juice.

Add and mix:

• 4 eggs
• 1 bunch parsley, minced
• 20 sprigs of dill, minced
• 100g grated cheese Kefalotyri
• 1 C.C. salt
• 150 to 200g of flour (depending on the consistency of the mixture)

Heat the olive oil in a skillet and pour donuts by spoonfuls. Cook a few minutes each side.

Briam (vegetables Summer in the oven) for 4 to 6 people

Place in a large baking dish baking:

• 3 large potatoes washed, peeled and chopped
• 2 medium eggplants washed and chopped pieces
• 3 small zucchini washed and cut into pieces about 1 cm
• 1 green pepper, washed and sliced
• 3 to 4 tomatoes washed and sliced pieces
• 2 to 3 onions, peeled and chopped sliced
• 3 cloves garlic, peeled and chopped finely
• 2 dl olive oil
• salt, oregano, dill

Bake approximately 90 minutes at 180 degrees. Go back 2 or 3 times the vegetables during cooking.

Broccoli or cauliflower

Cook the broccoli or cauliflower as usual. Drizzle with olive oil and lemon juice.

Shrimp au gratin

Preheat oven to 200 degrees. Place the following ingredients in layers in a baking dish:

• Cooked and peeled shrimp ·
• Tomato chunks
• Feta pieces ·
• Grated cheese
• Ketchup

Bake at 200 degrees until mixture is golden-brown. Remove water and return to oven 5 minutes.

Dolmades (stuffed vine leaves) meatless

In a saucepan, sauté 1 large onion chopped very finely in a little olive oil. When it starts to become transparent, add one cup of long grain rice grain (like American cup for coffee or tea). Let the rice cook for a few minutes to take a slight staining. Add 1 ½ cups water 1 bunch of parsley, some mint leaves (fresh preference) chopped. Season with salt, pepper, a little cinnamon. Boil 5 minutes. Add 1 handful of raisins if desired. Stuff grape leaves with 1 teaspoon of mixture. Fold first the sides, then roll. Place grape leaves in the bottom of pan in the tightly against each of the remaining. Add 1 / 3 cup olive oil, juice of one lemon, 2 cups water. Ask a plate on the dolmas to prevent them from moving during cooking. Cover and cook over low heat about 1h. (check the leaves are tender and rice well cooked).

Best served cold.

Domates salata for about 4 people

Put in a bowl:

• 3 tomatoes, chopped
• 1 or 2 onions cut into thin slices
• of olive oil
• salt

Fassolada fassolia or soup (soup of white beans)

Soak overnight 500 grams of beans White (fassolia) in cold water. (Regarding the size of beans, preferably take beans "Hondra.)

Rinse beans. Put in a saucepan with plenty of water. Bake 20 minutes, then drain the water. Return to heat with 1.7 liters hot water and add:

• 1 stalk celery, sliced
• 2 to 3 carrots cleaned and chopped sliced
• 2 to 3 onions cleaned and chopped sliced

Bake about 40 minutes on medium heat, then add:

• 2 tomatoes peeled and chopped
• 1 to 2 dl tomato puree
• a little parsley, if desired
• few coriander leaves, if desired
• 1 dl olive oil
• 1 C.C. salt

Bake another 30 minutes to 1 hour. Add liquid if necessary.

Before serving, taste, adjust seasoning. We can also be added if desired Juice of half a lemon or 2 to 3 tsp vinegar (wine vinegar).

Note: Typically used in winter. Accompanied by delicious example, simply with bread and feta.

Fassolakia I Yanita potatoes (green beans with potatoes) for 4 to 6 people

Slice 2 medium onions

Cut in half 2 cloves garlic.

Sauté onion and garlic in a saucepan with 1 cup (mug U.S.) olive oil.

Meanwhile, remove stems 1kg large green beans dishes.

Add beans to saucepan.

While the beans begin to cook, wash, peel, and cut into 4 lengthwise 2 potatoes. Put in the pan.

Wash and chop 500g of tomatoes. Put in pan.

Add salt and pepper and add a few sprigs of parsley chopped water.

Cook over medium heat and covered for 1h1 0.

Serve hot or cold with the feta.

Feta accompaniment

Cut cheese into slices (approximately one slice per person).

The deposit side by side other on a plate.

Drizzle with olive oil and sprinkle with dried oregano.

Leaves vine (preparation) for stuffed grape leaves

For the preparation of dolmades, you can use vine leaves in brine. In this case, 24h disalienation let in water.

One can also easily prepare leaves itself. Choices must be preferably Young leaves, tender, large. After removing the stalks and leaves washed, you will launder approximately 5 minutes in a pan boiling salted water. Sewer and then leaves Place under a stream of cold tap water.

Fund Artichoke Lemon for 2 people in a main dish

Sauté in a saucepan with a little olive oil, preparing and adding ingredients one by one:

• 4 onions cut into small scoop washers
• 2 or 3 carrots (depending on size) cut into small washers
• 1 / 2 bunch dill, chopped with a knife

Add 3 medium potatoes washed, peeled and cut into 2 or 4

Add about 7 dl e and to bring to a boil

Add:

• a package of frozen artichoke hearts already prepared, 400g to 600g (cut into 2 if they are too large)
• juice of half a lemon
• 1 dl olive oil

Reduce heat and cook covered over medium heat 40 to 50 minutes.

3CS Add cornstarch dissolved in a little water.

Serve hot or warm.

Galaktobouriko, simplified version

In a saucepan, beat 1 cup of tea 6 eggs with sugar, mix and add 1 cup of tea fine semolina, 7 tea cups milk Grated zest of ½ lemon, 2 vanilla, 1 pinch of salt. Beat the mixture with a small whisk while bringing to boil. From the mixture just begins to boil, reduce the temperature of the plate over low heat, continue stirring for 10 minutes. Remove from heat. Meanwhile, 450g butter sheets filo (phyllo Kroustas). In a buttered baking dish, place one by one the half of filo sheets, pay the mixture cooled, then cover with remaining sheets of filo. Brush the top with a little water.

Bake 1 hour in the middle of the oven to 180 degrees Celsius. (roof top heat and bottom)

Meanwhile, prepare syrup that is poured on Galaktobouriko before serving. Mix 1.5 cup water 2 cups sugar, 2 tablespoons lemon juice. Bring to boil and Cook approx. 10 minutes.

Gratin eggplant, light version for about 4 people

Cut 2 medium eggplants sliced. Place in an ovenproof dish and add 1 tablespoon salt, and 1.5 dl of olive oil.

Bake 30 minutes at 200 degrees.

Meanwhile, prepare sauce with 3 tomatoes, 2 onions chopped finely, a little salt, that we will Cook approx. 10 minutes in a small saucepan. Skip Next the mixer.

Place in layers in baking dish (2 or 3 layers):

grilled eggplant, tomato sauce and grated cheese.

Broil in oven.

Serve with bread or as "Metz".

Horiatiki salata for about 4 people

Put in a bowl:

• 3 tomatoes, chopped
• 1 small cucumber, cut into pieces
• 1 / 2 peppers drained and cut into strips
• salt
• Cut the feta into small cubes
• of olive oil

It puts the salt before the cheese because the cheese is already a salty cheese ...

Htapodi xidato (octopus salad with vinegar)

In a saucepan first tentacles cook 10 minutes with a little water. Add the head and cooking time for little broth, cover, until pieces are tender (check with the tip of a knife) and have made a bright pink color.

Sewer, dice and return to pot. For octopus of about 1kg, add about 1 dl vinegar, 1 dl olive oil. Cook a few minutes. transfer to a bowl and store in refrigerator (must be served cold). To serve, garnish with quarters lemon.

Note: As prepared, the octopus salad keeps 3 to 4 days refrigerated. Pieces should be well covered with liquid.

Htipiti or Xtipiti

Saute about 20 to 30 minutes 4 small green peppers clear elongated and 1 pepper red, chopped in a pan with some oil oil (a little is still several CS).

Then pass through a blender after adding ingredients following:

• 1 clove garlic, minced
• salt (1 / 2 to 1 Ç.Ç Ç.Ç)
• 1 Greek yogurt
• 200 g feta cheese into chunks
• 2 C.S. lemon juice

Serve with bread or as "Metz".

Kotopoulo I bamies (chicken with okra) for 4 people

Put in a saucepan:

• 3 medium onions or shallots, minced
• 4 medium tomatoes past the mixer (or detailed into small pieces)
• 5 to 10 branches of parsley finely chiseled
• few branches of celery finely chiseled
• 7.5 dl water
• 2 C.S. olive oil
• salt

Cook covered about 30 minutes on hot fire (the mixture should simmer).

Meanwhile, wash 1 kg bamiès (okra), then cook about 20 mintutes in a skillet with a little olive oil and salt.

Then put the tomato mixture and bamiès in a large ovenproof dish. Y table 4 slices of chicken (or other pieces of your choice).

Bake approximately 1 hour (or longer if necessary) in the lower oven to 180 degrees.

Kritharaki accompaniment (small pasta shaped grains of rice) for 4 people

Boil 1.5 lt saltwater in a saucepan.

When water boils, add about 1.5 dl olive oil and a packet of pasta Kritharaki 500g.

Bake 15 minutes covered, over medium (water should just simmer) and add a box crushed tomatoes and cook another 10 minutes.

Serve as an accompaniment with meat.

Note: If necessary, the pasta Kritharaki "(Greece) may be replaced by "Rison" (Italy).

Macaronia Pastitsio me feta for approximately 6 people

Boil water in a large saucepan, add salt and throw 500 g of macaroni into rain.

Cook al dente and drain in a colander. Add a few knobs of butter to the macaroni and mix.

In a large oiled baking dish, place one-one pasta 6 sheets of phyllo and brush lightly butter or oil one after another.

Pour over the macaroni.

In a bowl, mix:

• 4 eggs
• 2 dl milk
• 250 g feta coarsely grated
• 100g grated cheese
• salt and freshly ground white pepper
• a little nutmeg

Pour the mixture over the pasta.

Place over one to one 6 sheets of pasta phyllo and brush lightly with butter or oil one after another. Precut portions future pastitsio using the tip a knife.

Bake at 180 degrees 30 to 40 minutes (check for doneness).

Melitzanosalata (mashed eggplant) for 4 to 6 people

Grill a large eggplant 500g for 1 hour in the oven to 190 degrees.

Empty the eggplant to keep the pulp. Put in a bowl.

Add:

• 6 C.S. olive oil
• 2 C.S. lemon juice
• 1 large clove garlic (or 2 small) increased the garlic press
• few sprigs of parsley, cut into small pieces
• 1 C.S. convex tahina
• 1 / 2 C.C. ground cumin
• 1 C.C. salt

Skip to mix.

Serve with bread or as "Metz".

Keeps about 2 days in refrigerator.

Melitzanosalata no2 (mashed eggplant)

Grill the eggplant or during about 1 hour in oven at 190 degrees (less than 500g).

Empty for the eggplant and remove the pulp. With a knife, reduce pulp mashed and put in a bowl.

Add and mix:

• of olive oil
• vinegar (red wine vinegar)
• chopped parsley
• of oregano
• chopped onion if desired
• salt and pepper

Taste, adjust seasoning.

Serve with bread or as "Metz".

Keeps about 2 days in refrigerator.

Eggs Red Easter

The color is obtained by boiling for several hours of red onion skins. The water then takes a color purple. The eggs are cooked separately, then we let marinate all day in the cooking water peel onions.

Pantzaria (beetroot salad) for about 4 people

Start by cooking with water salt in a large saucepan.

When water boils, immerse the heads cleaned 1 kg beetroot and cook 1 hour.

Add stalks cleaned and cut in half cook another 15 minutes.

Peel the heads and cut into slices.

Sewer everything, sprinkle with red wine vinegar and oil olive oil, salt.

Scordalia Serve with bread and sesame.

Patatosalata (salad potatoes)

Cook 1kg of potatoes.

In a bowl, mix:

• potatoes cooked and cooled, cut sliced
• 2 red onions sliced
• 1 handful black olives
• 4 C.S. olive oil
• 2 C.S. of red wine vinegar
• salt and freshly ground pepper
• a little thyme

Pastitsio classic, but no meat for approximately 6 people

Boil water in a large saucepan, add salt and throw 500 g of macaroni into rain.

Cook al dente and drain in a colander. Add 25 to 50 g butter chips macaroni and mix. Pour macaroni into a large gratin dish oiled, add 3 egg whites and mix.

Pour over pasta 150 g of grated cheese.

Prepare a bechamel with:

• 75 g butter
• 1 / 2 cup flour
• 5 cups milk

Add the white sauce salt and freshly ground pepper, nutmeg and mix.

Add the white sauce 3 egg yolks and mix.

Pour the mixture over the pasta.

Place over about 50 g of grated cheese and a few crumbs.

Bake at 180 degrees 30 to 40 minutes (check for doneness).

Spreads

For your toast "to the Greek ", these are the preparations that you can use:

• Htipiti or Xtipiti
• Melitzanosalata (mashed eggplant) - Melitzanosalata no2 (mashed eggplant)
• Scordalia
• Taramosalata (pureed roe mullet)
• Tzatziki

You can also:

• Crumble the feta with a fork, incorporating mashed eggplant spread that we available commercially, or prepared by a revenue Melitzanosalata (mashed eggplant) - Melitzanosalata no2 (mashed eggplant)
• Prepare Hummus with chickpeas cooked, mashed sesame (Tahini) of olive oil, lemon juice, some chopped parsley, (a little past the garlic press garlic if desired) salt. Put everything in bowl-mixer.

Squash oranges how artichoke hearts with lemon for about 4 people

We have tried to replace the artichoke hearts by orange squash. With success! You can follow recipe already described above replacing the artichoke hearts with 3 squash oranges (or 2) you have removed the skin and removed seeds and you will then cut into chunks.

Pittas for 12 Pittas

In a bowl, mix 1 cube of yeast (or packet of yeast) with 3.5 dl of warm water and 1 C.C. sugar. Let stand about 5 minutes, until yeast has commenced its work (foam). Add 1kg flour, 1 C.S. salt, 2 C.S. olive oil.

Mix well until a paste no longer sticky and is very elastic. Form a ball, cover a line and let stand 30 minutes to 1 hour until aie the dough doubled in volume. Divide dough into 12 parts and roll out each piece with rolling pin to get pancakes. Place patties stained olive oil between floured cloths. Preheat oven to 250 ° C. Meanwhile, let stand cakes another 20 min (not CHARGED).

Bake at 250 ° C for 3 to 5 minutes. (several batches required)

Chicken with green pepper and rice for about 4 people

In a large skillet, sauté in a little olive oil a green pepper cut into thin strips, and 3 medium onions sliced.

Set aside in a large serving dish goes oven.

In skillet, brown chicken about 1k300 cut into 4 to 8 pieces. Fill the pan with water almost to the brim. Add bay leaf crumbled, 1 / 2 teaspoon coriander powder, a little saffron, salt and freshly ground pepper, a little of Tabasco. Cook covered over during hot 30 minutes. When cooking chicken, peel 2 tomatoes after having boiled 30 seconds, cut into small dice and add to mixture in serving platter. Also add 1 C.C. concentrate tomatoes, 1 handful of dried sultanas and 300 g long grain rice, salt and pepper, mix the whole and cover with water level.

Preheat oven to 220 degrees. (Heat top and bottom of the oven).

Bake chicken uncovered still about 15 minutes (add water if necessary).

When the chicken is cooked, place the pieces in serving platter, drizzle with a little olive oil and make Bake 20 to 30 minutes until ale rice absorbed all the liquid.

Octopus - How to prepare

To prevent the flesh is rubbery tenderize octopus beating very hard, but without crushing. (for small octopus, this operation is not necessary). If the octopus had been frozen you allow to thaw slowly and you will not need to fight.

Rinse the octopus more until the water is more too disturbed black. Then clean under running water to remove all impurities. Cut octopus into two head. Start by cleaning the head by removing and laying the intestines, the ink sac, eyes. Back head (so that the inside or outside). Off and discard the nerve tissue that is easily removed as a film.

Remove and discard the beak, which is located between the tentacles.

The octopus is ready to be cooked.

Prasopita (leek pie)

Ingredients:

• 1 kg of leeks
• 5 onions (onion futures)
• 2 dl olive oil
• 4 eggs
• 2 C.S. curved flour
• 2 dl milk
• 250 g. of feta
• sprigs of dill (about 1 / 2 bunch)
• sprigs parsley
• salt and freshly ground pepper
• butter
• crumbs

Clean the leeks, cut into sections about 1cm. Heat a skillet and pour oil 2dl Olive. Sauté the leeks for about 10 minutes, until no liquid.

Meanwhile, preheat oven to 180 degrees and mix in a bowl the other ingredients:

• 5 onions detailed sections approximately 1cm
• 4 eggs
• 2 C.S. curved flour
• 2 dl milk
• 250 g. of crumbled feta with a fork
• sprigs of chopped dill
• sprigs of parsley chopped

Put the leeks in a bowl, mix a little.

Pour the mixture into a round Pyrex dish (dish pie) previously buttered and generously covered a good layer of breadcrumbs.

Add salt and pepper.

Bake approximately 45 minutes to 1 hour at 180 degrees.

Best served the pie from the oven or is still warm.

Variations: my stepmother, who gave me the idea This simple recipe, does not bind eggs -- flour - milk, but replaces those ingredients in a sauce light bechamel.

Note: For the original recipe of prasopita follow the directions above but without preparing Liaison eggs - flour - milk (bechamel and without either ...). Use of Filo below the preparation and above. Using the tip of a knife, score the surface first with horizontal lines and lines diagonal, so as to have diamonds. It is important to do this kind of pre-cut shares before cooking, because after the leaves of phyllo are crisp and delicate carving.

Saganaki

Choose a cheese type Kefalograviera or Kefalotiri. Cut into slices. Skip the slices in the flour, pressing to adhere.

Heat the olive oil in a frying pan and fry slices about 1 minute per side. Sprinkle a little dried oregano. Squeeze lemon juice on slices, serve hot.

Note: You can use such slices saganaki with fries, sausages and a peasant salad. Those which will prevent the regime may be this kind of heat rather flat ...

Salad Cucumber approximately 4 people

Put in a bowl:

• 1 large cucumber, cut into 2 in the lengthwise then tracks
• of olive oil
• 1 small clove garlic, finely chopped
• salt
• few mint leaves, finely chopped

Salad of potatoes and carrots - to how my step-mother Maria

Rinse the vegetables in water common. Cook the potatoes and carrots in a large saucepan of boiling salted water. When vegetables are cooked, drain, cool, peel and cut pieces in a bowl. Drizzle with olive oil and vinegar (select wine vinegar) in quantity, and sprinkle with salt minced parsley. Serve in a cold buffet, Picnic for example, with meatballs.

SALTSA avgolemono (lemon sauce and eggs)

Combine in a saucepan and cook on low heat:

• 4 C.S. cornstarch (corn flour =)
• 3 egg yolks
• 3 cups tea cups
• Salt and pepper

Stir constantly until sauce thickens.

Remove from heat and add a little butter and lemon juice.

Sandwiches grilled eggplant

Prepare sandwiches with in Agenda:

• 1 slice bread
• 2 slices of grilled eggplant
• slices of feta
• oregano
• sliced tomatoes
• olive oil
• 1 slice bread

Sauce yogurt lemon - accompaniment for meat

Mix ingredients following:

• 1 Greek yogurt
• 1 clove of garlic
• 1 / 2 lemon zest
• 3 C.S. lemon juice
• 1 dash of olive oil
• 1 / 3 C.C. coriander powder
• 1 / 3 C.C. paprika
• salt, pepper

Note: In Greece I never at the opportunity to eat a dish with a sauce like this one. But I was served several times like a sauce to accompany with meat in Greek restaurants (outside Greece ..). It is served with meat, it is delicious with lamb fillets.

Scordalia (equivalent of aioli) fast version "on Ode " for about 4 people

Bring to a boil:

• 2 dl mixture 1 / 3 milk and 2 / 3 water

Remove from heat and add:

• 30 g. flakes mashed potatoes (serving 1 person)
• 3 cloves garlic past the garlic press
• 3 C.S. olive oil
• 3 C.S. lemon juice
• 1 slice bread

Put everything in a blender

Supped I Kritharaki for 4 people

Heat a saucepan and add preparing them one by one:

• about half a mug (cup type American coffee or tea) oil Olive
• about 4 medium tomatoes cut into 2
• 2 carrots, coarsely chopped
• 1 stalk celery, sliced
• 2 large cups (cup type for the U.S. coffee or tea) water
• few sprigs of parsley, cut into small piece
• (1 bouillon cube)
• 1CS salt, pepper

Bring to a boil, then reduce fire and cook over medium heat, covered, 10 minutes.

Put everything in a blender in the pot plunger.

Add 6 cups water and 1 cup of pasta kritharaki. Bring to a boil, then reduce heat and cook over medium heat, covered, about 20 minutes.

Serve in bowls with grated Kefalotyri or sliced

Souvlaki me pita

Marinate the meat of your choice cut into small cubes with olive oil, lemon juice, oregano. Add salt just before cooking.

Thread the meat on wooden skewers. Grill BBQ or stove.

Heat the pita (count 1 pita for 2 skewers of meat). To remove meat from each skewer, shaking beef with the pita in one hand. and pull the skewer on the other hand.

Add to each pita: onion rings, sliced tomatoes, parsley, salt and pepper, Tzatziki .. Serve possibly with a portion of chips.

Note: for souvlaki as you eat in Greece, prefer pork or chicken.

Spanakorizo (spinach rice) for 4 people in support

Sauté 2 to 3 onions chopped in a saucepan with one cup (U.S. cup type for coffee or tea) olive oil.

Add a bunch of chopped onions inside scoop and a bunch of chopped dill.

Add 1.5 kg of frozen spinach, a whole little water and salt 1CS.

Bake approximately 10 minutes.

Add 1 cup rinsed rice and the juice of a lemon.

Bake approximately 20 minutes to cover fire smooth.

Taramosalata (pureed roe mullet)

In a bowl, soak 250g a little stale bread into small pieces in water or milk. Squeeze the bread, remove excess liquid. Add 250g Tarama (mullet roe). The eggs of mullet can be replaced if necessary by cod roe. Add if you want a shallot, minced finely. Skip quickly to mix. Gradually add 1 / 2 cup olive oil and juice of 1.5 lemons until the mixture makes a beautiful color.

Put the mixture into a bowl. Smooth puree and serve with slices of bread with sesame.

Groups fried zucchini

Fry in a pan with olive oil zucchini cut into thin slices (in the meaning of the length or width is equal) and past in flour.

Serve as an accompaniment or as "Metz".

Trahan supped 4 to 6 people

Sauté chopped onion in a pan with some oil.

Add:

• 2 liters of water
• salt
• pepper
• 250g trahan
• a tomato, peeled and crushed

Cook over low heat for about 45 minutes.

Serve in bowls

Tsoureka (Easter sweet bread)

• 1 kg flour
• 2 packets yeast
• 1.5 cups of sugar (coffee cup)
• 1 / 2 C.C. salt
• Zest of 1 orange
• 2 tablespoons vegetable oil (from preferably peanut)
• 5 eggs + 1 yolk to glaze
• 1 / 2 cup hot milk
• 1 / 2 cup warm water
• 2 cups softened butter hot
• slivered almonds

Mix 2 packets of yeast in 1 / 2 cup of warm water. Add 1 / 2 cup sugar and 1 cup flour. Stir, cover with a clean cloth and let rest in a warm place for 1 hour.

In a large bowl, pour 1 cup of sugar, the zest of one orange 1 / 2 teaspoon salt, add 1 / 2 cup of warm milk and mix. Break 5 eggs into the bowl while stirring vigorously with a whip. Add gently the remaining flour while kneading the dough. Add 1 cup of vegetable margarine, by small pieces, continuing to knead the dough well. Cover with a clean cloth and let rest in a warm place for 1 or 2 hours. The dough will double in volume. Pressing your index finger into the dough, finger mark should remain.

Divide the dough and form a braid, or just a ring. Cover with a clean cloth and let still relax in a warm place for 30 minutes. Dorer with egg yolk diluted in a little water, sprinkle slivered almonds. Garnish with a red egg lightly pressed into the dough. Cook approximately 30 minutes in oven preheated to 190 degrees. Check the cooking time may vary also depending on the shape of Tsoureka.

Note: when we speak of Tsourekia is simply the plural of Tsoureka.

Vodino Stifado (Stifado calf)

Ingredients:

• 1kg of veal into pieces (stew)
• 1kg of onions
• 3 to 4 tomatoes
• 1 cup red wine vinegar
• 4 cloves garlic
• few cloves
• 2 to 3 leaves of laurel
• 1 small cinnamon stick
• Salt and pepper

Preheat oven to 200 degrees. Remove 1kg of onions in their skins leaving 5 to 10 minutes in hot water (not too hot, do not it boils). Fry 1kg veal in chunks (stew) in a little olive oil until the meat is browned. Prick a few onions nails Clove. Put the meat in a terracotta dish up oven, and onions 3 to 4 tomatoes, 1 cup of red wine vinegar, 4 cloves garlic, 2 to 3 leaf bay, 1 small cinnamon stick. Add salt and pepper. Cover the dish with foil. Bake approximately 1h1 0.

Youvetsi stew beef for 4 to 6 people

Preheat oven to 200 degrees · Sauté in a skillet until the meat is golden:

• 1 kg of pork stew pieces
• 1cs olive oil
• salt / pepper

Meanwhile, prepare and pour into a dish oven (traditionally, a flat clay is used) following ingredients:.

• 1 large onion, diced
• 1 clove garlic, minced
• 1 kg ripe tomatoes sliced
• 6 C.S. olive oil
• 2 dl water
• salt, pepper
• Meat

Cover with foil and bake in middle the oven at 200 degrees for 30 minutes. Add · 700 to 800 g pasta kritharaki medium or large and stir. Return to oven and stir after 1 hour cooking. · Serve this main dish hot, sprinkled with grated cheese.

Note: the pasta is kritharaki small pasta that are shaped like grains of rice. If you do not find it, you can replace them of "Rison" (Italy).