GREEK RECIPES

 
TZATZIKI
   
  • 500 grams  of Greek yoghurt 
    (or natural full, dairy yoghurt)
  • 3 garlic cloves
  • cup of olive oil
  • sliced cucumber

 


Place the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, add to the yoghurt. Take the cucumber and peel the skin. Chop or grate. Mix the ingredients together and slowly add the oil. The oil will be absorbed, and the tzatziki is ready. Serve with a spoon and a few olives spread on the top (optional). Tzatziki is eaten with plenty of bread or pita.
 

MELITZANOSALATA  - AUBERGINE SALAD
   
  • 4 medium size eggplants/aubergines
  • 2-3 garlic cloves
  • cup of olive oil

 

 

Put the eggplants in the microwave (for 10 minutes) or fry until cooked and soft.  Slice in half, and using a spoon, scoop out the inside and place in a bowl. Press the garlic cloves and mix together with the aubergine pulp, adding the oil a little at a time. When the oil is absorbed, the salad is complete. Place in a fridge to cool down and decorate with sprinkled parsley, olives and sliced peppers. Eaten with plenty of bread or pita.

 
HORIATIKI  - GREEK SALAD
 
  • 4 tomatoes, sliced in segments
  • 1 sliced onion
  • sliced cucumber
  • Olive oil
  • A slice of féta cheese  
  • Salt, pepper and oregano 

Mix all the ingredients together and sprinkle with oil, salt, pepper and oregano.
 
SPANAKOPITA - SPINACH & CHEESE PIE 
  
  • 1 packet of frozen fílo pastry 
  • 1 kg  of spinach
  • 1 kg  of feta cheese
  • 250g  of butter or margarine
  • 2 cloves of garlic 

 

 

Cook and chop the spinach. Mix with the feta cheese and chopped garlic.  Melt some butter and spread on the bottom of an oven dish or tin. Open the filo pastry and place 8 layer of pastry, on the tin buttering each one using a brush as you go along.  Place the spinach and feta mixture on top and spread over the entire oven dish. On top of this, place the remaining pastry slices, buttering each one of them also.  Place in a medium heat oven and cook till brown.

  
KEFTEDES - MEATBALLS
 
  • kg of minced beef
  • 1 chopped onion
  • 1 egg
  • Olive oil
  • A little chopped mint (optional)
  • Flour for coating
  • Salt, pepper and oregano 

 

 
Mix together the meat, onion egg and seasoning. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. Cook on all sides until and serve hot or cold.
   
MOUSSAKA
    
  • 1 kilo  potatoes and 1 aubergine

  • kilo minced beef or lamb

  • chopped onion

  • 1  cup canned tomatoes 

  • glass white or red wine or stock

  • 1  cup of olive oil

  • cup chopped parsley

  • Salt, pepper and nutmeg 

For the topping:

  • 1 litre milk

  • 1 cup flour

  • cup of butter

  • 2 eggs

  • Grated cheese

Par-boil the peeled potatoes. Slice them and set aside. Fry the aubergines until soft and set aside. Fry the onion in the oil till brown, add the minced beef or lamb, for 10 minutes, add the wine or stock, tomato, parsley, salt, pepper and about a tablespoon of sugar, and then add 1/2 cup of water.  In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour stirring constantly, making sauce. Remove from heat, and add the egg, cheese and  nutmeg. Butter a baking dish and arrange the sliced potatoes and aubergines on the bottom. Cover with the meat mixture and then cover with the contents of the saucepan. Cook in a moderate oven until the the topping browns, serve cool.

 
CHICKEN WITH TOMATO & OKRA
  
  • 1kg medium size chicken in portions
  • 1 sliced onion
  • 1 can of chopped tomatoes and a spoon of tomato paste 
  •   cup of olive oil
  • Salt and pepper
  • Two spoons of sugar
  • kg Fresh cooked okra beans or a can 

 

 

Heat the oil in a saucepan. Place the cleaned chicken in the pan and turn, to brown all the sides evenly. Add the tomatoes and paste and add the same amount of water, plus the sugar.  Boil for an hour, until the chicken is starting to fall away from the bone. The water would have evaporated by now, leaving a thick red sauce. Add the cooked okra or serve separately. 

  

GIOUVETSI  - LAMB COOKED IN A CLAY POT

 
  • 1 kg of lamb 
  • 3 sliced onions
  • 1 can of tomatoes and tomato paste for cooking
  • litre of stock
  • Some olive oil
  • 500 grams rice pasta 
  • Salt, pepper and oregano seasoning

 

In a clay pot 'giouvetsi' or heavy saucepan, put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb in pieces or left whole -with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the stock. Let it heat for about 1 hour longer it whole - until the lamb feels soft and much of the water has evaporated (add more water if needed). Remove from the oven, and put in the 'rice' pasta. When the pasta is cooked remove and serve hot.

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