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1 kg aubergines (large or/and
elongated variety)
160 ml vegetable oil (about 1 teacup)
1 large onion, finely sliced
450 gr. minced beef
1 glass white wine (not retsina, but aretsinoto)
350 gr. fresh tornatoes, 1400 gr. tomatoes, drained of some
of their juice and chopped
teaspoon ground cinnamon
teaspoon ground allspice
salt and black pepper
1 teaspoon oregano
25 gr. grated parmesan, kefalotiri, or Gruyere cheese
some chopped parsley
Bechamel Sauce
80 gr. butter
80 gr. flour
600 ml warm milk
salt and white pepper
30 gr. grated Parmesan or Gruyere cheese
2 egg yolks
Topping
z 60 gr. grated Parmesan,Gruyere or kefalotiri cheese
4 tablespoons toasted breadcrumbs
Serves 6 persons as a main
course!
NOTES
Primarily, Moussaka relies
on the taste and flavour of the aubergines; if the aubergines
are not fresh enough, it is not worth embarking on making
moussaka, as it involves a lot of work. People wrongly assume
that dubious aubergines can be disguised with a layer of
minced meat and a milky white sauce and served as a "glorious"
Moussaka; it will be a waste of time.
METHOD
Moussaka should be baked in
the oven. Use a roasting container, eitber square or oblong,
approximately 25x25 cm or 39x28 cm.
It is recommended that you spread the work involved over
two days for your convinience; one can easily cook the meat
the day before,
witbout the Moussaka suffering at all. Do not do the same
with the aubergines; they should be fried on the day.
Aubergines
Top and tail the aubergines, without peeling them. Rinse
them, cut them lengthways in 75-mm thick slices and immerse
them in salted water,
for 30 minutes.Take them out, squeeze gently, rinse, then
squeeze them again. Drain them in a colander and pat dry.
Fry them in hot vegetable oil until they become pale golden
on both sides; you can either deep-fry them, which is easier
but they absorb a lot of oil,
or shallow-fry them. In either case, drain them on absorbent
paper on a flat platter before serving, so that most of
their oil will dribble away.
Meat
Sautee the sliced onion in 2 tablespoons vegetable oil,
until it looks glistening.
Add the meat and sautee together, stirring, until all the
lumps are broken down and the meat starts to change colour.
Pour in the wine, add tomatoes, sliced finely, the spices,
salt and pepper and the oregano. Cover and cook for 20 minutes,
stirring from time to time in case it sticks. Then mix in
the grated cheese and parsley.
Bechamel Sauce
Melt the butter and, away from the heat, gradually add the
flour and stir to amalgamate.
Return to the heat and gradually add the milk and seasoning,
stirring continuously. Simmer for 9-10 minutes,
stirring, until it has thickened considerably. Withdraw
the pan from the heat, let it stand briefly, then add the
cheese and the egg yolks.
Stir to amalgamate them. Do not let the sauce boil after
this. It should by now be a thick bechamel,
to enable it to sit on top of the meat mixture and form
a kind of crust.
To assemble, cover the base
of the roasting dish with half of the fried aubergines,
then spread half of the meat mixture evenly on top of them
and cover neatly with the remaining aubergines.
Spread the remaining meat and sauce evenly over the top
and cover neatly with the bechamel sauce.
Sprinkle the grated cheese all over the top, and the breadcrumbs.
Moussaka from Macedonia may contain a layer of thinly sliced
roun potatoes which have been fried first.
Bake in a pre-heated oven, gas no.4/ 350 grades F/ 180 grades
C, for 1 hour, untit a golden crust is formed all over the
top.
Let it stand for 5 minutes before serving, in order to be
able to cut it more easily. To serve, cut into square or
oblong-shaped pieces,
about 8 cm thick. It should be quite dry by then and the
pieces should ideally stay intact.
# Two large KOS LETTUCE
or HARD lettuces
# Six lamb chops
# Some olive oil
# Fresh dill
# Four eggs
# Juice from two lemons
# Two sliced onions
METHOD
Put the oil in a pot and cook
the onion slices until soft. Put the salted lamb chops in
the hot oil,
and brown both sides. Clean the lettuce leafs with water
and without removing all the water from them,
place them over the lamb chops. Add the fresh dill, cover,
and let cook turning the lamb chops over (medium/high setting).
When the lettuce is cooked (should be very soft and look
wilted) and the lamb chops feel very soft (about 30-40 minutes),
remove from the fire and let cool for about 5 minutes. In
the meantime, mix the eggs using a mixer and slowly add
the lemon juice.
Using a ladle, pick up some of the juice from the pot and
add to the eggs/lemon mixture while the mixer is continually
beating them.
Keep on adding the juice until most of it is in the egg
mixture (which by this time should be the same temperature
as the pot).
Empty the egg mixture into the pot and using a big wooden
spoon,
mix them vigorously to avoid curdling.
1.5 kg tender pork
or beef
3 tablespoons olive oil
juice of 2 lemons
3 tablespoons oregano
1 tablespoon thyme
salt and pepper
Serves 4 persons!
METHOD
Rinse the meat and bone and
clear it of any hard gristle or muscle or fat.
Cube it in large portions (approximately 2 cm x 1,5 cm x
1,5 cm), season it and thread it on skewers.
Pour the olive oil over the meat.
You can cook them under a hot grill for about 3 minutes
on each side, basting them often and turning them once.
The best results are achieved by barbecuing on charcoal.
They take a little longer to cook, about 15 minutes, depending
on the stength of the fire.
Before serving, pour over the cooked meat the lemon juice.
Serve with a peasant salad or a green salad.
# 1 kg of lamb (chops/neck,
whatever)
# 3 sliced onions
# 1 litre/1 quart of tomato puree' or tomato paste for cooking
# Some olive oil
# 1kg/2lb of 'rice' pasta available in Italian or Greek
delicatessens (called Krithara'ki)
# Salt, pepper and oregano seasoning
METHOD
In a clay pot (or heavy cast
iron pot), put the oil and let heat in an oven at high setting.
Add the sliced onions and brown.
Sprinkle the lamb with salt and pepper and place in the
pot to brown the sides.
When the lamb starts cooking, place the tomato over it and
add the same amount of water.
Let it heat for about 1 hour until the lamb feels soft and
much of the water has evaporated (add water if needed).
Remove from the oven, and put the 1 kg of 'rice' pasta.
When the pasta is cooked (another 10 minutes), remove and
serve hot.
Lamb
with Strained Yoghurt Sauce (Arni me saltsa giaourtiou)
INGREDIENTS
5-6 servings
# 2kg lamb (4lbs 8oz)
# 4-5 eggs
# 1 large teacup butter
# 1 large teaup water
# 1½ Kg (3lbs 6oz) strained yoghurt
# salt and pepper
METHOD
Wash the lamb well and put
it in a pan. Add salt, butter and water and place the pan
in a medium oven.
Let it bake well. Prepare the yoghurt sauce as follows:
In a bowl beat the yoghurt with salt and pepper slightly.
Beat the eggs whites separately (do not make them stiff).
Then add the yolks.
Beat both a little while longer and add the beaten eggs
to the yoghurt beating all the time.
Take the pan out of the oven; remove the lamb from the pan
and pour the yoghurt sauce in the pan.
Return the pan to the oven and bake until the sauce thickens
up. Place the lamb back in the pan with the sauce and bake
again.
When the contents of the pan are golden brown, remove it
from the oven and serve.
Lamb
with zucchini and tomato (Arni me kolokythakia)
4
servings
INGREDIENTS
# 1,5 kg lamb, cut
in servings
# 1,5 kg zucchini
# 2 onions, finely sliced
# 500 gr tomatoes (use canned tomatoes if fresh are not
available)
# 80 gr oil
# Salt
# Pepper
METHOD
Wash the lamb servings and
then drain them well. Heat the oil in a large saucepan and
sautee the lamb and the onions.
Then, add the tomatoes and some water and simmer for 45
minutes. Cut the zucchini in small pieces and add them in
the saucepan.
Then, boil the meat for some more time until the zucchini
are tender, the water is absorbed and the lamb remains only
with its oil and its sauce.
1/2kg of minced beef,
1 finelly chopped onion, 1 egg, olive oil, Some chopped
mint leaves, Some flour, Salt, pepper and oregano, 1/4 glass
ouzo.
METHOD
Mix the minced meat with the
mint, the egg and the onion in large bowl. Pour the ouzo.
Season with oregano, salt and pepper.
Form into egg size balls. Heat the oil in a frying pan.
Roll the meatballs in flour and place in the hot oil.
When turning brown, turn, cook other side and serve hot.
Served with french fries as
a main dish or single as appetizer.
Pork
chops in wine sauce (Brizores hirines krasates)
INGREDIENTS
# 4 pork chops
# 500 ml red wine
# Oregano
# 2 bay leaves
# 3 spoons butter
# Salt
# Pepper
METHOD
Place the chops in a bowl and
marinate for at least 8 hours with wine, oregano, the bay
leaves, salt and pepper.
Drain the chops and fry in butter. Then pour over them the
marinade and cook until tender. Can be served with rice
or fried potatoes.
Serves six.
# 2 medium onions, finely chopped
# 1 egg, slightly beaten
# 1 lb. minced meat
# 1/2 cup grated cheese (what ever greekhard cheese you
can get)
# 1/4 cup butter
# 2 tspns dry breadcrumbs
# 2 medium tomatoes, chopped
# 2 1/4 lbx aubergine (about 12)
# 2 tspns salt
# 1 cup bechamel sauce (check HERE our recipe)
# 1/2 tspns pepper
# 1 egg, beaten
# chopped parsley
# 1 1/2 cups tomato sauce
METHOD
Brown onions and meat lightly
in butter, stirring constantly. Add tomatoes, salt and pepper.
Cook covered for about 15 minutes. Remove from heat.
Add parsley, egg, 1/4 cup cheese and bread crumbs. On the
'top' of each aubergine,
peel an inch strip from one end to the other and make an
incision along strip to within an inch of each end.
Place in baking dish and bake in moderate oven (about 350F)
until soft and light brown (about 30-45 minutes).
Insert knife blade into incision and stuff with meat mixture.
Prepare bechamel sauce. Pour about a tablespoon on top of
each aubergine.
Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan. Bake in a moderate
oven for about 35 minutes.
Stuffed
vineleaves with rice and meat (dolmades yalatzi me kima)
INGREDIENTS
# 1 lb. ground beef
# 1 large onion, chopped
# 1/2 c. white rice
# 1 egg
# 1/2 c. dry mint
# 1 T. butter, softened
# 1/2 bunch fresh parsley
# dill, if convenient
# 3-4 T. lemon juice
# salt
# pepper
# water, if needed
For the avgolemono
sauce (egg-lemon dressing)
# 1 egg
# 3-4 T. lemon juice
# corn starch
NOTES
Dolmades is an appetizer delicacy
wrapped in vine leaves (this recipe was transcribed by somebody
observing their old granma do it the tradiotional way)
METHOD
Knead all ingredients in a
bowl. If the consistency is too hard, add water, one tablespoon
at a time (up to 4 T.).
Grape leaves are best picked from Grape Vines in the Spring,
while they are still tender.
They can be washed and frozen between layers of waxed paper
and will keep for a year.
They are also available in jars from some fruit markets
(especially ones that carry a lot of Greek/Italian imported
foods).
Depending on the size, you will need 20 to 40 grape leaves
(Fila - pronounced fee'-lah). Small leaves tend to be more
tender.
Boil grape leaves until they are soft, but not tender. The
time will depend on the leaves. Fresh ones will only take
a minute.
Fold grape leaves around small spoonfulls of meat mixture,
sealing completely.
In a large pot (preferably one with a large surface area
on the bottom), melt 1/2 stick (4 T.) butter.
Arrange rolled dolmades on top. Do this all at once, not
as you roll them.
Pour 3-4 cups water or chicken broth over dolmades, cover,
and simmer for 2 hours.
AVGOLEMONO (egg-lemon dressing)
Separate egg. Whisk egg white mixed with 1 tsp. water; add
yolk and mix. Add corn starch (she gave no measurement)
to lemon juice and stir;
add to egg mixture. Skim broth off dolmades (it is now a
chicken/beef broth and should be
greatly reduced because of the rice) and add 1 T. at a time
to the egg mixture, whisking well.
Egg mixture should thicken. Remove dolmades from heat. Arrange
dolmades in a bowl for serving.
Mix remaining broth into egg-lemon mixture. Stir well and
pour over dolmades.
Baked
Lamb with oil and oregano (Arni ladorigani sto fourno)
INGREDIENTS
Serves 6 persons
# 1,5 kg lamb (front part preferred)
# 1/4 tea cup olive oil
# Juice of two lemons
# 1 spoon oregano (if fresh then better!)
# Salt
# Pepper
METHOD
Wash the lamb, and dredge with
salt, pepper and oregano. Place it into a baking pan and
pour the olive oil and the lemon juice.
Add 1 cup of water and bake in 180 - 200 C until it is well
baked. At regular intervals pour the lamb's sauce on top
of the lamb.
4 tablespoons olive
oil
1 small sprig of rosemary
1 kg tender beef, cut into large cubes
900 ml water
2 tablespoons tomato puree
salt and black pepper
3 tablespoons red wine vinegar
4-6 tablespoons vegetable oil
700 gr. small onions (the pickling size), peeled and left
whole
1 small glass red wine
5 cm cinnamon stick
1 teaspoon demerara sugar
5 grains allspice
Serves 4 persons!
METHOD
Heat the olive oil in a large
saucepan and brown the meat in it.
It will produce a lot of moisture but continue until it
has all evaporated and the meat starts to turn golden.
Slowly pour the vinegar over it and, when the steam subsides,
add the wine. Then add all the remaining ingredients except
the vegetable oil,
onions and sugar, cover and cook slowly for 1 hour or until
the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions
in one layer as it will take.
Sautee them gently for about 15 minutes, shaking and turning
them over until they brown lightly.
Lift them out with a slotted spoon and spread them over
the meat, distributing them evenly.
Repeat until all the onions are done. Sprinkle the sugar
over the onions, cover and cook very gently for 30 minutes,
until the onions are soft but not disintegrating. Do not
stir once the onions have been added,
but rotate the saucepan occasionally to coat them in the
sauce.
Serve with fresh bread.
Lamb
with fried potatoes in tomato sauce (Arnaki kokkinisto me
patates tiganites)
INGREDIENTS
# 1 1/2 kg lamb (shoulder
part, cut in servings)
# 1 large onion, finely chopped
# 20 small onions, suitable for making stifado
# 1 wine glass red wine
# 1 glass ripe fresh tomatoes, finely chopped
# 1 glass tomato paste
# 1 tea cup olive oil
# 1 bay leaf
# 1 pinch cinnamon
# Salt
# Pepper
METHOD
In a large saucepan heat the
olive oil and saute the chopped onion, the small onions
(do not chop them) and the lamb.
Let the meat take a rose colour. Pour salt and pepper, add
the bay leaf and the cinnamon.
Finish roasting by adding the wine and let it evaporate
by letting it boil for a while.
Add the chopped tomatoes and the tomato paste. Add some
water and let cook for 1 hour in 150 C until the sauce thickens.
Serve with fried potatoes.
1 shoulder of lamb
about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg
chuck or stewing steak
400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes,
peeled and sliced
3 tablespoons olive oil
2 tahlespoons vegetable oil
salt and black pepper
2 medium onions, finely sliced
2 tablespoons finely chopped parsley
2 carrots, peeled and thinly sliced
1 kg potatoes, peeled and thickly sliced
Serves 4 persons!
METHOD
Rinse the meat and remove any
loose splinters. Drain. Heat both the oils in a large saucepan,
and fry the pieces of meat in it, browning them on both
sides and taking them out as they are ready.
When all the pieces are fried, add the onions and the carrots
and sautee them. Add the tomatoes, bring to the boil and
return the meat pieces to the pan.
They should be covered with the liquid. If not, add a little
hot water.
Cover and cook until the meat is almost tender, approximately
50 minutes (beef will need slightly more cooking).
Season with salt and pepper, add the parsley and the raw
potatoes. Add enough water to cover them,
then cover and cook for a further 20-30 minutes, until the
potatoes are soft. If you want to make a more special version
of this dish,
cut the potatoes thickly and fry them first, then add them
to the meat and cook for a slightly shorter period, about
10 minutes.
# 1 kg pork, cut in
small pieces
# 1 kg leeks, cut in slices
# 1 bunch dill
# 1 bunch celery
# 2 bunch fresh onions
# 3 tomatoes, sliced
# 2 eggs
# 1/2 cup olive oil
# Juice of 3 lemons
# Salt
# Pepper
METHOD
Boil the pork in a saucepan
for 30 - 40 minutes. Remove and drain. Boil the leeks for
10 - 15 minutes,
remove from saucepan and drain. Heat oil in the saucepan
and saute the pork with the fresh onions.
Add leeks, tomatoes, celery, dill and lemon juice. Add water,
salt and pepper and let it boil until the water evaporates
and the sauce thickens.
Remove from heat and pour egg and lemon sauce on top.
For the egg and lemon sauce beat the eggs and mix with lemon
juice and a cup of boiling stock.
(consult the egg and lemon sauce recipe for detailed instructions).
(6 servings)
# 6 round aubergines
# garlic (3 cloves)
# onion
# oil
# juice of lemon or vinegar
# salt
# pepper
# parsley
METHOD
Prick the aubergines with a
fork and bake them in hot temperature. When they are soft
enough,
cool them and peel them carefully. Chop the aubergines and
put them in a blender until they become a pulp.
Gradually add the onion, garlic, parsley and lemon juice
or vinegar into the blender and continue working with the
mixture until the pulp becomes soft.
Add any salt if necessary.
Baked
feta cheese with oregano (Feta sto fourno me rigani)
INGREDIENTS
# feta cheese
# Oregano
# Olive oil
METHOD
Cut pieces of aluminium foil
and place on each of them a piece of feta cheese (not too
thick).
Dredge oregano over the feta cheese, add some drops of olive
oil and fold the aluminium pieces. Bake in preheated oven
for 15-20 minutes.
# 1 kilo courgettes
# 1/4 kilo onions
# 1/2 kilo potatoes
# 1 cup grated cheese
# 3eggs
# salt
# flour
# oil
METHOD
Boil the potatoes, courgettes
and onions. Strain them and squeeze to excess water.
Beat the eggs, and mix them with the vegetables and the
grated cheese.
Add salt as desired. Shape the mixture into balls, coat
the balls with the flour and fry on both sides until the
take a golden brown color.
4 - 6 servings
# 125 gr fish roe
# 4 slices stale bread
# 1 medium onion (optional)
# Lemon juice
# parsley
# 150 gr olive oil
METHOD
Remove crusts from bread, soak
and drain it. Place the fish roe and the onion (chopped)
in a mixer and beat well.
Add gradually the lemon juice, the bread and the olive oil
and continue beating the mixture until it becomes soft and
creamy.
Serve in a bowl and garnish with parsley.
250 gr. any hard cheese,
kefalotyri, Parmesan, Gruyere or Greek Cypriot haloumi
50 gr. butter
lemon juice of 1/2 lemon
black pepper
Serves 4 persons!
METHOD
Cut the cheese into 1 cm thick
slices. Heat the butter in a frying pan and put the slices
in.
Turn the heat down a little and let it cook for 1-2 minutes
until it bubbles. It should not turn brown,
but should look creamy and sticky. In Greece the cheese
is usually cooked in small frying pans, so they can be taken
straight to the table.
Sprinkle a little lemon juice on top and some black pepper
and offer it with fresh bread.
Wash the courgettes and cut
them into thin slices. Salt them and dip them in the flour.
Fry them in hot oil. Let them drain afterwards (use a absorbing
piece of paper for the purpose).
4 servings
# 1/2 kilo strained yoghurt
# 1 cucumber
# 4 garlic cloves (more makes it with stronger taste)
# salt
# oil
# vinegar
METHOD
Grate the garlic and mix it
with salt and vinegar. Peel the cucumber and squeeze it
until all its water is removed.
Put the yoghurt into a bowl and add the cucumber into it.
Then mix the yoghurt with the mixture of grated garlic.
Whiz the content until all the ingredients are well mixed.
Add some oil. Yoghurt dip can be served in a normal temparature
but it is rather prefered cold.
8 oz package cream
cheese 1 lb feta, crumbled 1 cup lemon juice 1/4 tsp ground
White pepper 1/2 cup olive oil 1 cup half&half 4 roasted
red peppers,
diced 2 tsp. Tabasco sauce
METHOD
Soften cream cheese in large
bowl with mixer. Add feta, lemon juice, and white pepper.
Slowly add olive oil until all og the oil is absorbed. Mix
in half&half until the miture is smooth and soft.
If the mixture is hard, add a little more half&half
to soften. Add roasted peppers. Serve with bread
# 1 tin tuna fish
# 4 lettuce leaves, finely chopped
# 1 green pepper, chopped
# 1 diced cucumber, cut in slices
# 1 tomato, chopped
# Some Corn (from a tin or fresh), optional
# Juice of one lemon
# Oil
# Salt
METHOD
Break up tuna fish and mix
with lettuce, pepper, cucumber, tomato, corn, some oil and
salt. Pour over lemon juice and serve.
# 1 kg red mullet
# Olive oil
# Salt
# Flour for coating
METHOD
Salt the fish, roll it in flour
and fry it in oil. Fry until both sides are brown.
Serve in a long plate. You can pour over some lemon juice.
Fried
Squid (Kalamarakia tiganita)
INGREDIENTS
# 700 gr. Squid
# juice of 1 lemon
# vegetable oil, for deep-frying
# a little oregano
# 60 gr flour
# salt
METHOD
o Prepare the squid, rinse
them, and drain in a colander for 1 hour.
o Deep-fry them as long as the oil is not too hot (about
350 grades F / 80 grades C is the right temperature).
1) Put the flour with salt in a plate, mix well and add
half of the pieces of squid, but leave the tentacles for
the end.
2) Turn them in the flour, then lift a few pieces up at
a time, shake excess flour off and drop them in the hot
oil.
3) When they turn a nice golden color lift them out with
a slotted spoon.
4) At the end sprinkle the lemon juice all over, some oregano,
and serve immediately.
# 1 1/5 kg octopus
# 1 kg fresh tomatoes, peeled
# 2 large onions, chopped
# 1 glass white wine
# 120 gr olive oil
# Salt
# Pepper
METHOD
Wash the octopus well and then
clean it. Put the octopus in a saucepan and simmer it for
10 minutes.
Add oil and the onions and saute for another 10 minutes.
Finish roasting by adding the wine and then add the tomatoes,
salt and pepper for taste. Let the octopus become tender
and add more water if required. Cut in pieces and serve
in a long plate.
Shrimps with tomato sauce and feta (Garides saganaki)
INGREDIENTS
# 1 kg shrimps
# 1/2 cup olive oil
# 250 gr small tomatoes, cut in cubes
# 1 spoon tomato paste
# 1 garlic clove, mashed
# 1 onion, finely chopped
# 1/2 glass white wine
# 1 spoon parsley, finely chopped
# 1 large piece of feta cheese
# Salt
# Pepper
METHOD
Clean the shrimps by removing
shell. Do not remove tail and head. In a frying pan place
the shrimps and let them fry in olive oil until golden.
Then add garlic and onion. Add the wine after a couple of
minutes. Finally, add tomatoes,
tomato paste, salt and pepper and let the shrimps boil for
5 - 10 minutes. Remove from heat,
add feta cheese cut in cubes and garnish with parsley. Serve
hot.
# 1 big lobster
# 2 large onions chopped
# 4 whole cloves
# 1 tsp cinammon
# 1/2 cup of olive oil
# 1 can of tomatoes
# 1 tbs tomato paste
# 1 small glass of wine
# 1/2 bunch of parsley chopped
# 1/2 pack spaghetti
# Salt
# Pepper
METHOD
Fill half way a large pot with
water and bring to a boil. Add lobster and let cook for
half hour.
Take lobster out of pot and set aside. Keep water aside
as well. Remove shells and cut meat in small pieces.
Heat oil and saute onions and parsley. Add lobster and stir.
Add wine, tomatoes and paste. Add cloves, pepper and cinammon.
Simmer until all water is absorbed. Bring the water, where
the lobster was cooked, to a boil. Add spaghetti and stir
every 5 minutes.
Let the spaghetti cook and then drain. Place butter in pot
and let it melt. Add some salt. Saute spaghetti and remove
from heat .
Use a large bowl to mix spaghetti with lobster sauce. Sprinkle
with parsley.
Fried mussels (Tiganita midia)
INGREDIENTS
# 3 eggs
# 1 kg mussels, cleaned
# Salt
# Pepper
# Flour
# Lemons for serving
METHOD
Beat in a bowl the eggs and
mix with some pepper. Add the mussels and mix well with
your hands.
Add some flour into the mixture to cover the mussels. Heat
oil in a frying pan and fry the mussels until they take
a rose colour.
Remove from oil, place an absorbing kitchen sheet to absorb
the oil the serve with slices of lemon.
# 3 1/2 lbs halibut
or red snapper
# Juice from 1 lemon
# 6 ripe tomatoes
# 1 tbsp tomato paste
# 3 cloves garlic(diced)
# Parsley (diced)
# Bread crumbs
# 1 cup olive oil
# Salt & pepper
METHOD
Sprinkle the fish with lemon
juice, add salt and pepper and place in a pan. Peel half
the tomatoes, grate them,
add the tomato paste (thinned in a bit of water), garlic,
parsley, olive oil and salt & pepper. Mix and pour over
the fish.
Slice the rest of the tomatoes in thick slices, place them
over the fish and top with the bread crumbs. Bake in medium
oven for about 40 minutes.
Fasolada is a very
popular bean soup. It is usually eaten with feta cheese
and crusty bread.
INGREDIENTS
1/2 kg white beans,
1 onion, 3 carrots, 3-4 tomatoes, celery, olive oil, salt,
pepper.
METHOD
Soak the beans for 12 hours.
Wash them well and place them in a deep saucepan. Boil them
for 20 minutes.
Chop the onion, the carrots and the celery and add them
in the saucepan. Add olive oil (as much as desired),
salt and pepper. Stir the mixture and add plenty of water.
Boil the soup in low temperature until the beans are tender
.
Bean soup is served with smoked herring and olives and is
well known in Greece as a very nutritious meal.
Check the lentils and remove
any stones. Boil them. When they start boiling rinse them
well,
add new fresh water and boil them again. Add garlic, the
onions (chopped), mash tomatoes and
let them boil for 1 hour in medium heat until they are tender.
Serve the lentil soup hot with olives. You can add vinegar
in the soup if you like.
350 gr. chick peas
salt
150 ml olive oil
2 medium onions, thinly chopped
juice of 2 lemons
1 cup chopped parsley
5 whole peppercorns
Serves 4 persons!
METHOD
First check the chick peas
and remove any stones, then soak the chick peas overnight.
Next day, drain and rinse. Put the chick peas in a saucepan,
cover with water to about 2.5 cm above them,
bring to the boil and skim with a slotted spoon until the
water is clear. Then add the olive oil, onion, half of the
parsley and the peppercorns
and simmer for about 90 minutes or until the chick peas
are very soft. Add salt, the lemon juice, the rest of the
parsley,
stir and serve. If a pressure cooker is used then cooking
time is about 20 minutes.
# 2 pounds honeycomb
tripe
# 8 lamb's feet
# 60 milliliters garlic (opt.) or to taste
# coarse salt
# 3 eggs
# 2 lemons (juice only)
# pepper to taste
# vinegar (opt.)
# oil (opt.)
METHOD
Clean, scrape, and wash the
tripe and feet. Scald in boiling water; cool. Cut the tripe
into small pieces,
place in a large pot with the feet, cover with plenty of
water; bring to a boil, skimming off the froth as it rises.
Lower the heat. Add the garlic, and cook at a slow boil
for 1 to 2 hrs., adding a little coarse salt just before
the meat is tender.
Remove the pot from the heat; strain the broth and reserve.
Remove and discard the bones from the feet; cut the meat
into 3 or 4 pcs.;
return to the broth. Prepare the avgolemono as follows:
Beat the eggs very well. Slowly add the lemon juice to them,
beating all the while.
Add a little hot broth from the pot, stirring constatly,
then pour the mixture back into the soup. Add pepper just
before serving.
# 500 gr thick macaroni
# 1 kg minced meat
# 3 eggs
# 180 gr grated kefalo or Parmesan cheese
# 100 gr oil
# 1 medium sized onion
# 500 gr ripe tomatoes
# 1 portion béchamel sauce
# salt
# pepper
METHOD
Partially cook the macaroni
in salted water and drain well. Put in a baking dish and
pour half of the butter over the macaroni.
Beat the egg whites and mix in the macaroni. Keep the yolks.They
will be used to make the bechamel sauce. Sprinkle with half
of the cheese.
With the remaining butter brown the minced meat and the
onion. Add the strained tomatoes or the tomatopaste,
salt, pepper and simmer until liquid is absorbed. Remove
from the heat and add the remaining grated cheese.
Stir all well. Prepare the béchamel sauce. Butter
a baking dish. Lay half of the macaroni in the pan.
Spread evenly with the meat mixture. Lay the rest of the
macaroni on top. Pour the bechamel sauce over
them and sprinkle with grated cheese and some melted butter.
Bake in a moderate oven.
Heat oven to 350 degrees. Mix
first four ingredients together for filling.
Combine syrup ingredients and cook until sugar dissolves
and mixture turns syrupy.
Set aside to cool. Remove cinnamon stick before using.
Unfold phyllo. Using a sharp
knife, carefully cut phyllo sheets crosswise, into thirds.
Cover phyllo not being used with a barely damp towel. Using
two pieces of phyllo - phyllo sheets are so thin they
must be doubled - and keeping narrow ends towards you, brush
with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch
from end nearest you,
to within 1/4 inch of sides. Fold long sides in 1/4 inch.
Fold over bottom to cover filling.
Place a clean pencil on top of fold and roll into a cigar-like
cylinder. Push both ends toward center and remove pencil.
Place roll on cookie sheet and generously brush with butter.
Repeat with remaining filling and phyllo. Bake 25 minutes
or until golden brown.
Dip hot rolls into cooled syrup - kitchen tongs work well
for this. Place onto a platter to cool. Cover and refrigerate.
Can be frozen.
