Greek Recipies 2008

Greek Food & Drink

Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Greek food is a wonderful mix of oriental and European dishes, cooked using different methods, from frying to broiling to boiling. Food in Greece is both easy to make, as the following recipes show, and delightful. In the recipes given below, some of the ingredients may not be available in your area, thus alternates are given where possible, trying to keep the original taste intact. However, this may not be possible, and no matter what a Greek restaurant in your area says, Greek food is only Greek food when prepared in Greece. The following are some of the easiest recipes that anyone can make and turn a dinner into a Greek treat. Kalí óreksi (Bon Appétit)!

Ingredients The names of foods, cooking methods, and basic ingredients have changed little over time. Bread, olives (and olive oil), and wine constituted the triptych of the Greek diet for many centuries, just as they do today.

Greece is a nation of small farmers, who produce an incredible array of mainly organically produced cheeses, oils, fruits, nuts, grains, legumes, and vegetables.

These are the foods that form the base of the traditional Greek regimen, to which they add both variety and nutrition. Greece's climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking. Spices, garlic and other herbs such as oregano, basil, mint, and thyme are widely used, as are vegetables such as eggplant and zucchini, and legumes of all types. With 20 percent of Greece made up of islands - and no part of the Greek mainland more than 90 miles from the sea - fish and seafood are a popular and common part of the Greek diet. Lamb and goat are the traditional meats of holidays and festivals, and poultry, beef, and pork are also in plentiful supply. Vineyards cover much of Greece's hilly terrain and the country has become known for its array of fine wines and spirits, most notably ouzo, an anise-flavoured liqueur that is the national spirit.

History Over the centuries, Greek cooking has been influenced by many other cultures. In c.350 B.C., when Alexander the Great extended the Greek Empire's reach from Europe to India, certain northern and eastern influences were absorbed into the Greek cuisine. In 146 B.C., Greece fell to the Romans which resulted in a blending of a Roman influence into Greek cooking. In 330 A.D., Emperor Constantine moved the capital of the Roman Empire to Constantinople, founding the Byzantine Empire which, in turn, fell to the Turks in 1453 and remained part of the Ottoman Empire for nearly 400 years. With each successive invasion and settlement came culinary influences - from the Romans, Venetians, Balkans, Turks, and Slavs - and many Greek foods have names with origins in those cultures, most notably the Ottoman Empire. Dishes with names like hummus (the Arabic word for chickpea) and dolmades (from the Turkish "dolma"), that can be found in kitchens from Armenia to Egypt, have also found a home in Greek cooking, and been adapted over hundreds of years to local tastes and traditions.

While Greek cooking has been influenced by other cultures, as have the cuisines of most countries, of all of those countries, Greece must be foremost in the ranks of having a "fusion" cuisine which is easily traced back to 350 B.C. * The first cookbook was written by the Greek food gourmet, Archestratos, in 330 B.C., which suggests that cooking has always been of importance and significance in Greek society. * Modern chefs owe the tradition of their tall, white chef's hat to the Greeks. In the middle ages, monastic brothers who prepared food in the Greek Orthodox monasteries wore tall white hats to distinguish them in their work from the regular monks, who wore large black hats.

Famous Greek dishes Many ingredients used in Modern Greek cooking were unknown in the country until the middle ages. These include the potato, tomato, spinach, bananas, and others which came to Greece after the discovery of the Americas - their origin. Moussaka. There are other variations besides aubergine/eggplant, such as zucchini or rice, but the aubergine version ("melitzanes moussaka") is most popular, so "moussaka" alone is assumed to mean "with aubergine/eggplant". Kleftiko: lamb slow-baked on the bone, first marinated in garlic and lemon juice. Stifado: beef-onion stew with red wine and cinnamon. Rabbit or game (e.g. hare) is also cooked stifado-style. Souvlaki, lamb and vegetables grilled on skewers, or in general, anything grilled on a skewer (chicken, pork, swordfish, and shrimps). Gyros, meat roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food. Sometimes confused with souvlaki served in a similar way. The same dish is called döner kebab in Turkish.

The time of day when the Greeks gather around a table to enjoy a meal, or some appetizers (mezedes) with ouzo, is a time held in reverence by all the inhabitants of this country. For the Greeks, sharing a meal with friends, either at home, at a restaurant or a taverna, is a deeply rooted social affair. The Greek word symposium, a word as ancient as the country itself, if translated literally, means drinking with company. The atmosphere in typically Greek restaurants and taverna's is very relaxed, informal and unpretentious.

Food preparation, on the other hand, has its own sacred rules. Good amateur cooks are held in great esteem in their social circles. A good housewife, in Greece, means a good cook. And a good cook can spend days preparing a meal for his or her friends.

Greek wines Apart from giving birth to Dionysus, patron god of wine, Greece is the birthplace of the first VQPRD wines in history. They were the wines of the islands of Chios and Thasos, renowned in the entire ancient world. Due to various historic and social reasons, as well as natural disasters, the art of wine-making was neglected from the middle of the nineteenth century until the early sixties. It was then that the ancient traditions of wine-making started being rediscovered and today one can find many excellent Greek wines produced all over the country. When tasting Greek wine, bear in mind that it is a product of a distinctive environment and of grape varieties unknown to western wine lovers. The wines of Greece are divided into 4 distinct categories: 1) the Controlled Appellations of Origin, 2) the Appellations of Origin of Superior Quality, 3) local wines and 4) table wines.

Notes This recipe eBook has been put together using freeware recipes that are available on many sites on the internet. I have just put them together for easiness. They are also in alphabetical order, so you may find a recipe repeated here and there plus from island to island even the simplest of dishes can change. Not to worry as they are different as some islands in Greece change there ingredients to fit the locality. I have only put on here the ones that you would normally get in a restaurant in Greece and hope that you will be able to match the taste and the smells that you will remember from your trip to Greece. This work in this format has also been copyrighted.

The Recipes Ancient Fruit Salad - (Froutosalata) INGREDIENTS 1 melon 2 peaches 2 pears 1 bunch of grapes 2 glasses Mosxato wine 1/2 cup peeled and chopped almonds 1/2 cup golden grapes 1/2 cup honey METHOD Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refrigerator for an hour.

Arakas Ingredients Vegetables, Peas, Potatoes, and Dill. 1 Package Medium Peas - 1 Cup Dill (Chopped) 3 Medium Potatoes 2 Tablespoon Olive Oil 1 Large Onion

METHOD Chop the Onion and lightly fry in olive oil Add the peas, and stir in the dill Chop the potatoes into 4 segments each and add to the pan Add water until just covering the peas and potato Simmer until potato is soft but not overdone Serve warm with some feta cheese.

Atzem Pilaf - (Atzem Pilafi) INGREDIENTS 3 pounds lamb cut medium size cubes 1/2 pound butter 1 onion, chopped

1 1/2 pounds tomatoes peeled and strained (or 1 tablespoon tomato paste diluted with 1 cup water) Salt Pepper 8 cups water 4 cups raw rice METHOD Wash and dry the meat. Brown 2/3 of the butter in a large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden colour. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about 1 hour. Put meat into casserole and keep it warm. Strain the remaining sauce and measure it. Add water if necessary to make 8 or 9 cups. Pour into the pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed. 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Serve hot.

Aubergine salad - Melinotzosalata Ingredients 6 round aubergines 3 Cloves garlic onion oil juice of lemon or vinegar pepper parsley salt 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

Avgolemono Sauce a creamy lemon sauce. Ingredients 2 Whole Egg 1 A Little Flour 1 Whole Lemons (Squeezed) 1 Whole Onion 1-2 Cup Soup or Food Broth

METHOD

Mix a little flour with the lemon juice Add the eggs and beat well slowly add the broth while continuing to beat Pour and mix the avgolemono sauce into your food Remove from heat before the sauce thickens.

Afelia - Pork in Wine Ingredients 1 ½ lb pork cubes 1 glass of dry red wine 1 ½ tbsp coriander seeds salt & pepper

METHOD Heat some oil in a saucepan and add the meat. Cover and simmer for approximately 1 hour until all the juices released are absorbed. Crush the coriander seeds and add to meat with the wine, salt and pepper. Raise the heat for a few minutes until the wine is absorbed. Serve hot with rice or pourgouri. Alternatively, add cubed, cooked potatoes with the coriander and wine.

Baked Cherry Tomatoes and Feta - (Mezes me ntomatakia kai feta) INGREDIENTS 1 tbspn minced garlic 2/3 cup olive oil 2 lb cherry tomatoes 1 loaf focaccia bread (or French bread) heated 6 oz soft feta cheese 2/3 cup fresh basil cut chiffonade METHOD Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

Baked Eggplants - Melitzanes Fournou Ingredients 1/4 kg chopped onions 1/2 kg fresh tomatoes 1 kg round eggplants 2 garlic cloves pepper salt olive oil

METHOD Sautee the onions in a frying pan. Clean, chop and mash the fresh tomatoes (use 2 cans of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar. Mix the tomato mash with the garlic. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butter an orthogonal pan and place the aubergine slices. Boil the tomato mash with the onions for a while. Then, pour the tomato mixture into the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes. The eggplants may also be garnished with cheese.

Balsamic Marinated Olives Ingredients 2 (8-ounce) jars ripe olives, drained 2 (7-ounce) jars kalamata olives, drained 2 (7-ounce) jars pimiento-stuffed olives, drained 1/2 cup olive oil 1/2 cup balsamic vinegar 1 tablespoon Italian seasoning

METHOD Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

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.

Baked Lamb with oil and oregano - (Arni ladorigani sto fourno) INGREDIENTS 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.

Baked potatoes with oregano Ingredients 1,5 kg potatoes 1/2 cup olive oil pepper lemon juice oregano salt METHOD Wash and peel the potatoes. Chop them in small pieces and cover them with salt, pepper and oregano. Spread them in a baking pan, pour olive oil and lemon juice and bake in medium temperature (180 C) for an hour.

Baked rabbit with mushrooms Ingredients 1 rabbit, around 1,5 kg cut in servings 1 cup mushrooms, washed and cut in medium size pieces 1 cup olive oil Salt Pepper Sauce 1,5 glass fresh - lukewarm milk 1 cup parmesan cheese, finely grated 3 spoons olive oil 2 spoons flour Salt Pepper Nutmeg METHOD Marinate the rabbit pieces and the mushrooms in olive oil. Add salt and pepper and put in fridge for an hour. Place them in a baking pan and bake in 180 C for 40 - 50 minutes. Prepare the sauce as follows: Heat olive oil and add flour. Gradually pour the milk and stir constantly until the sauce starts to thicken. Do not let the sauce get to thick. When it starts to thicken remove from heat and add salt, pepper, parmesan cheese and nutmeg. When the rabbit gets ready serve in plates together with mushrooms and pour over spoons of sauce.

Baked vegetables - (Briam) INGREDIENTS 4 medium sized zucchini 4 medium eggplants 2 onions 4-6 potatoes 2 green peppers 4-6 tomatoes parsley olive oil salt pepper METHOD Clean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces. Mash the tomatoes and chop the onions. Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C).

Baklava Rolls - Baklavadakia Ingredients 1/2 lb Walnuts finely chopped 2 1/2 tb Sugar 1/8 ts Ground Cloves 1/2 ts cinnamon 1 lb fillo Dough 3/4 lb Unsalted Butter, melted Syrup: 1 1/2 c Water 2 ts lemon Juice 1/2 c Honey 1 cinnamon Stick 1 1/2 c Sugar METHOD 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. With 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 centre 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.

Béchamel Ingredients 4 tablespoons Butter 6 tablespoons Flour 1 teaspoon Salt 1/4 teaspoon pepper Dash of Nutmeg - 2 cups Milk (Optional) 2 egg yolks METHOD Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.

Beef Casserole with Onions - (Stifado) INGREDIENTS 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 black pepper 3 tablespoons red wine vinegar 4-6 tablespoons vegetable oil 700 grams 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 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

Beef slices in a rich sauce from Cephallonia - (Kokkinisto apo ti Kefallonia) INGREDIENTS However many beef slices required. 1 - 2cms thick 1 large onion finely chopped 2 - 3 large garlic cloves finely chopped 5 very ripe toms grated + 1/3 carton of tomato puree ( or, if making this dish in winter, 3/4 of a carton of tomato puree - a lot is needed) 5-6 cloves Olive oil salt and black pepper whole, peeled potatoes (opt.) METHOD In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy - based frying pan, gradually brown the meat slices all over and then add the onion and the garlic. off the heat, if the oil is already v.hot, after a few minutes place back on the ring and add enough

water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required later. Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn't tender enough, as sometimes, especially on the Greek islands the local meat is tougher, add a tumbler of water. When the meat is almost tender, you can add a few whole potatoes to cook in the sauce. The ideal result is to have tender meat in a delicious thick sauce. As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.

Beef with red sauce - (Mohair kookiness) INGREDIENTS 1 ¼ kg beef (thigh) 500g ripe tomatoes 150g margarine Salt and pepper METHOD Chop the beef into six symmetrical pieces. In a medium sized saucepan add in the margarine and melt until it becomes hot, being careful not to burn it. Add in the beef and cook coating the beef in the margarine until the meat has become sealed, this is when the meat has gained a nice brown colour, add salt and pepper. Prepare the tomatoes by grating them into a bowl, and then add to the meat. Stir them well and add 300g of warm water. Leave to cook on a low heat for about 2 hours until when the sauce has reduce and become nice and thick. Serve with wild rice or mashed potatoes and fried aubergines or fried potatoes. The meat can be cooked for this recipe without chopping into portions but it must be tied with string and left to cool after cooking then chopped into slices.

Boiled Octopus Ingredients 1 octopus weighing about 3 pounds 3/4 cup Olive Oil 3 cloves garlic crushed garlic 1/4 cup Vinegar as desired Pepper Chopped parsley 4 cups Water METHOD Clean the octopus and put it into a pan. Add water and cook it over a moderate heat until it becomes red and tender. Drain, peel off the skin, and cut into small pieces. Mix the garlic, olive oil, vinegar, pepper and parsley. Pour dressing over the octopus. You can keep it covered in the refrigerator up to 3-4 days.

Briam Ingredients: 3 tbsp olive oil 1 large eggplant, thinly sliced 1 large onion, peeled and thinly sliced 2 garlic cloves, peeled and diced 2 large potatoes, peeled and thinly sliced 5 tomatoes, thinly sliced 6 zucchini, trimmed and thinly sliced Salt Freshly ground black pepper 1 tsp dried oregano 1/2 cup water 3 tbsp breadcrumbs METHOD Preheat the oven to 400F. Heat 1 tbsp of the oil in a skillet over medium heat. Add the eggplant, onion, and garlic and sauté for 5 to 7 minutes or until softened. Place in a 12-by-12by-2 inch baking dish. Place the potatoes, tomatoes, and zucchini in alternate layers on top of the eggplant and onion mixture, seasoning each layer with salt, pepper, and oregano. Pour the water and drizzle 1 tbsp oil over the top layer of zucchini. Sprinkle over the breadcrumbs and drizzle with the remaining tbsp of oil. Bake for 45 minutes or until the top has browned and the vegetables are tender.

Cabbage Rice Ingredients 1 medium cabbage 1 teacup rice olive oil 3 fresh tomatoes 1 onion lemon juice salt pepper METHOD Wash the cabbage and cut it in slices. Slice the onion and sauté it in the oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh tomato sauce and stir again. Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper as appropriate. Can either be served hot or cold with some lemon juice on its top.

Chicken Souvlaki Ingredients 1/2 cup (2 ounces) crumbled feta cheese 1/2 cup plain Greek-style yogurt 1 tablespoon chopped fresh dill 1 tablespoon extra virgin olive oil, divided 1 1/4 teaspoons bottled minced garlic, divided 1/2 teaspoon dried oregano 2 cups sliced roasted skinless, boneless chicken breast 4 (6-inch) pitas, cut in half 1 cup shredded iceberg lettuce 1/2 cup chopped peeled cucumber 1/2 cup chopped plum tomato 1/4 cup thinly sliced red onion METHOD Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

Cauliflower in egg & lemon sauce - (Kounoupidi avgolemono) INGREDIENTS 1 cauliflower Salt Pepper 2 eggs Juice of 2 lemons METHOD Separate the flowers, wash them and brown them in oil. Add enough water to cover, salt and pepper and cook the cauliflower. Remove from the fire. Beat the eggs with the lemon juice and add a little of the liquid. Return to the pot and mix.

Cauliflower Stifado - (Kounoupithi Stifado) INGREDIENTS 6 pounds cauliflower 6 small onions, white 1 1/4 cups oil 40 millilitres garlic, split lengthwise 1 tablespoon tomato paste diluted with: 2 cups water 1/2 cup vinegar 1/2 tablespoon rosemary

1 bay leaf 6 peppercorns METHOD Wash the cauliflower and break into flowerets. Skin and wash onions; drain. Heat the oil in a pot and lightly brown the whole onions. Add garlic and cook until golden. Add diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 min. Bring lge. pot of salted water to a boil; add cauliflower. Cook for 5 min., then drain and add cauliflower to sauce. (Add a little water if necessary.) Add peppercorns. Cover pot. Simmer until all liquid has been absorbed and only the oil remains (abt. 30 to 45 min.).

Caviar salad - Taramosalata Ingredients 1 1/2 Whole Lemons (Squeezed) 1 Cup Olive Oil 2/3 lb Potatoes (Boiled) 1/4 lb Tarama (Fish roe) 1 Small Yellow Onions METHOD Mash the tarama, potatoes and onion together. Beat the mix until very soft and creamy. Add the olive oil and lemon juice together and mix very slowly with other ingredients. Serve with olives and pitta bread.

Chicken in Tomato Sauce Ingredients 1 medium sized chicken 4-5 fresh tomatoes, mashed or 1 tin preserved tomatoes 1 cinnamon stick 2-3 cloves 2 spoons butter 150 ml olive oil Salt Pepper

METHOD Wash and dry the chicken pieces, and sauté gently in the butter and oil. They should not get coloured. Add the vegetables and the dill, water and seasoning, cover and cook gently for approximately 50 minutes. Let it stand for 5 minutes before proceeding with the egg and lemon sauce. Pour the sauce over the chicken and rotate the saucepan, until it looks completely amalgamated. Return to a very low heat for 5 minutes, rotating occasionally until the sauce looks slightly thicker and the corn flour has cooked a little. Serve the chicken pieces covered with the thick sauce and vegetables, on top of plain white rice, with fresh salad.

Chicken with Egg and Lemon Sauce (Kotopoulo Frikasse) Ingredients 1 chicken, approximately 1.5 kg, cut into 4 joints 2 tablespoons chopped dill 30 gr. butter, melted 300 ml water 2 tablespoons olive oil salt and white pepper 2 medium onions, finely sliced 2 carrots, sliced 0.5 stick celery, rinsed, trimmed and chopped Avgolemono Sauce: 1 tablespoon corn flour 4 tablespoons cold water 2 eggs juice of 1.5 lemons METHOD Rinse and dry the chicken pieces, and sauté gently in the butter and oil. They should not get coloured. Add the vegetables and the dill, water and seasoning, cover and cook gently for approximately 50 minutes. Let it stand for 5 minutes before proceeding with the egg and lemon sauce. Pour the sauce over the chicken and rotate the saucepan, until it looks completely amalgamated. Return to a very low heat for 5 minutes, rotating occasionally until the sauce looks slightly thicker and the corn flour has cooked a little. Serve the chicken pieces covered with the thick sauce and vegetables, on top of plain white rice, with fresh salad.

Chickpea dip - (Humus) INGREDIENTS 200 gr chickpeas 2 garlic cloves 3 spoons olive oil 3 tbspn tahine (sesame paste dip) 1 tbspn salt 1/2 tbspn pepper parsley, finely chopped 3 spoons water 5 spoons fresh lemon juice Paprika (optional) METHOD Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool. Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionally.

Cucumber with yoghurt and herbs - (Agouraki me saltsa yiaourtiou kai mirodika) INGREDIENTS 3 - 4 cucumbers 10 - 12 fresh mint leaves 5 - 6 sage-apple leaves (or the equivalent in dry form) 225 ml yoghurt Juice of half lemon 1 bunch parsley METHOD Rinse and peel the cucumbers. Cut in pieces. Mix with a mixer the rest of the ingredients. Pour the yoghurt sauce over the cucumbers. Serve cold.

Cheese Puffs Ingredients 2 large eggs 1 (3-ounce) package cream cheese, softened 1/4 cup cottage cheese 4 ounces feta cheese 1 (16-ounce) package frozen phyllo pastry, thawed Unsalted butter, melted METHOD Beat eggs at medium speed with an electric mixer 1 minute; beat in cheeses. Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out. Place 1 phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12- x 6-inch) strips. Brush 1 long side of each strip with melted butter; fold strips in half lengthwise, and brush with butter. Place 1 teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyllo sheets, cheese mixture, and butter. Bake at 375° for 15 minutes or until golden. Note: You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.

Cucumber dip - Tzatziki Ingredients 1 Item Cucumber 1 Pinch Dill Diced 4 Clove Garlic (pressed) 2 Tablespoon Olive Oil 1 Pinch Pepper 1 Pinch Salt 1 Teaspoon Vinegar 2 Cup Yogurt (Pressed with cheese cloth)

Method Grate the cucumber. Strain tightly using a cloth until very dry. Mix in all other ingredients.

Custard filled fillo - Bougatsa Ingredients 1/2 + Cup Unsalted Butter 1/2 Teaspoon Cinnamon 1 Whole Egg (Room temp.) 1 Item Egg Yolks (Room temp.) 1/2 Package Fillo Pastry (8 - 10 sheets) 1 A Little Icing Sugar 2 Teaspoon Lemon Juice 1 1/2 Cup Milk 1/4 Cup Semolina 1/2 Teaspoon Vanilla 1/2 Cup Sugar METHOD Beat eggs until frothy. Beat in sugar until thick and foamy. Put aside. Heat milk in medium pot until hot but not boiling. Remove from heat. Whisk a small amount of the hot milk slowly into the egg mixture. Pour eggs into hot milk, whisking quickly and constantly so that eggs don't curdle. Return to medium-low heat; cook, stirring constantly, about 3 minutes. Gradually sprinkle in semolina, add a pinch of salt. Reduce heat to very low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove and stir in 2 tbs. butter. Bring to room temperature, stirring occasionally. Stir in juice, vanilla and cinnamon. (Cool custard is cooled before continuing) Preheat oven to 375 degrees. Unroll one sheet of fillo pastry, place on a towel for easy folding. Brush lightly with melted butter. Place 3 tbs. of custard on lower 1/3 of pastry. Spread evenly nearly covering lower third of pastry. Fold right and left sides of pastry towards centre so that edges just meet; lightly brush folded sides with butter. Fold lower third up; brush with butter. Fold upper third down, to form an envelope; brush with butter. Lightly brush top and bottom of custard filled 'envelope' with butter and place on an ungreased baking sheet. Repeat with remaining fillo pastry. Bake until golden-brown, about 15 minutes. Serve warm, lightly dusted with icing sugar and cinnamon.

Cheese Pies – (Tyropita) Ingredients: 1/2 kilo / 1 pound of Feta cheese, either whole or in pieces Four tablespoons butter or margarine 6 eggs (or 3 eggs) 1/2 cup chopped parsley Pastry called Fillo composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe 3 cups of white béchamel sauce (optional) Salt, pepper, nutmeg

METHOD Crush the Feta to a paste, add the béchamel sauce, and the eggs, while stirring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of fillo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the fillo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you don’t have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inches squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.

Drunker's appetizer - (Bekri meze) INGREDIENTS 1 kg beef, cut in cubes 3 allspice balls (bachari) 2 onions chopped 1 ½ cup of olive oil 1 bay leaf 1 tsp regular mustard 1 cinnamon stick 2 cloves of garlic chopped 1 1/2 cups of red wine 5 fresh tomatoes minced 1 tbs tomato paste salt and pepper METHOD In a bowl place meat, wine, mustard, half the oil and all the spices, cover with plastic wrap and refrigerate overnight. Next day, heat oil and sauté slightly onions and garlic. Add meat and its juices. Stir until golden. Add tomato and 2 cups of water. Cover and simmer for 3-4 hours until all water is absorbed.

Dilled Potato Salad with Feta Ingredients 2 pounds small red potatoes, unpeeled 1/3 cup red wine vinegar 1/3 cup vegetable oil 3 tablespoons chopped fresh or 1 tablespoon dried dill 1/2 to 1 teaspoon salt 1/2 teaspoon pepper 1 large red bell pepper, chopped 1 cucumber, cut in half lengthwise and sliced 1/2 cup sliced green onions 1 (4-ounce) package crumbled feta cheese METHOD

Bring potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters. Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes. Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.

Egg and Cheese Puffs - (Orektika Me Avga Ke Tyri) INGREDIENTS 5 eggs 1/2 cup flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups keflotiri cheese, cubed 1 teaspoon parsley, minced butter for frying

METHOD Beat eggs well; add flour sifted with baking powder and salt. Add parsley and cubed cheese. Mix together well. Brown in butter in frying pan, and drop in the batter, a spoonful at a time, to fry. Keep the heat regulated so puffs do not burn. When they are lightly brown, turn carefully, with slotted spoon, without piercing, and drain on absorbent paper. Serve hot.

Eggplant Salad - Melitzanosalata Ingredients Four medium size eggplants Three garlic cloves 1/2 cup of olive oil

METHOD Put the eggplants in the oven and cook until it feels very soft (about 40 minutes). Using a sharp knife, slice in half and using a spoon, remove the inside and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and when well minced spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley.

Eggplants in oil and tomato sauce Melitzanes sti katsarola me tomata. Ingredients 1 kg round eggplants 2 - 3 tomatoes, peeled and cut in small pieces 2 - 3 medium onions, cut in thin slices 1 - 2 garlic cloves

150 ml olive oil parsley A pinch of sugar Pieces of graviera cheese METHOD Wash the eggplants and cut them in cubes or along side in thin slices. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Sauté the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil. When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt.

Fish Soup Ingredients About 1,5 kilo of fish olive oil 3 - 4 tomatoes 2 - 3 onions celery salt pepper

METHOD Scrape the scales of the fish and gut them. Put the salt, pepper, olive oil, the sliced onions, the celery and the sliced tomatoes and boil them. Strain the vegetables well and put them on a plate. Put the fish on the same water and boil them. After boiling them for about 1 hour, strain them through a strainer, making sure the meat of the fish is well pressed in order all the fish juice to come out. Serve the soup hot with lemon. Serve the vegetables and the fish on a plate separately.

Fresh mushrooms - (Freska manitaria) INGREDIENTS 500 gr fresh mushrooms 300 gr onions 250 grams dry white wine dill oregano 1 tbspn tomato paste 4 tbspn olive oil salt pepper METHOD Add the olive oil, the tomato paste and the wine into a saucepan. Stir and heat in low temperature. Rinse and slice the mushrooms. Chop the onions. Place the onions and the mushrooms into the saucepan together with salt, pepper, oregano and dill. Cook for 30

minutes and serve warm.

Fried Kefalotiri cheese - Saganaki Ingredients 1 Item Kefalotiri (Cut into 3/4" pieces) 1 Whole Egg 1/4 Cup Flour 1 Lemon (Squeezed)

METHOD Beat the egg in a bowl and put the flour on a plate. Dip the pieces of cheese in the egg, then roll in the flour. Heat butter in a frying pan and fry the cheese until the flour coating is golden. Squeeze a lemon on the cheese before removing from the pan and serve immediately.

Fricassee Of Lamb Ingredients: 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.

Garlic mushrooms with yoghurt - (Skordata manitaria me yiaourti)

INGREDIENTS 75 grams butter 750 grams fresh small mushrooms 1/2 tbspn lemon juice 4 garlic cloves, crushed 1 spoon finely chopped parsley Salt Pepper 2 spoons yoghurt (for each plate.) METHOD Sauté all ingredients until baked, except of the yoghurt. Serve beside each plate, as an appetizer, together with two spoons of yoghurt.

Grecian Skillet Rib Eyes Ingredients 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried basil, crushed 1 1/2 teaspoons dried oregano, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 2 (1-inch-thick) rib-eye steaks (1 3/4 to 2 pounds) 1 tablespoon olive oil 1 tablespoon fresh lemon juice 2 tablespoons crumbled feta cheese 1 tablespoon chopped kalamata or ripe olives METHOD Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a large non-stick skillet; place over medium heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives.

Green peas with ham - (Arakas me zampon) INGREDIENTS 1 kg green peas 1/2 kg chopped onions 6-7 spoons olive oil 200 gr ham Salt Pepper Dill 1 1/2 cup water METHOD Rinse the peas in cold water and drain. Cut the ham in small pieces. Roast the onions in the olive oil. Add the peas, the ham, salt, pepper and the dill. Add the water and bring to a boil.

Stir, cover and cook slowly for about 50 minutes.

Garlic sauce Ingredients 1garlic 1/2 kg breadcrumb olive oil vinegar

METHOD Wet the breadcrumbs in the water and then drain them well. Clean and crush garlic in a mortar. Mix the drained breadcrumbs with the garlic. Stir well with a mixer until a smooth paste is obtained. Add olive oil and vinegar gradually while stirring the mixture.

Giavourlakia Avgolemono - Meat and rice meat balls in a creamy lemon sauce. Ingredients 1 Batch Avgolemono Sauce 4 Tablespoon Butter (Room temperature) 2 Teaspoon Dill (Chopped) 1 kg minced beef or pork 2 Teaspoon Olive Oil 1 Small Onion (Chopped) 3 Teaspoon Parsley (Chopped) 1-2 Pinch Pepper (To taste) 1/2 Cup Rice 2-3 Pinch Salt (To taste) 5 Cup Water (Or stock)

METHOD In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too thin, thicken with a little flour and butter (mashed together). For the avgolemono sauce, omit the onion and use 2 ladles of the soup stock from the pot. Add the avgolemono sauce to the soup.

Grape leaves - Dolmades Ingredients 1/2 lb Grape Leaves 1 Bunch Dill (Finely chopped) 1 Whole Lemons (Squeezed) 1 Bunch Mint (Finely chopped) 1 Cup Rice 1 Cup Olive Oil 1 lb Yellow Onions (Finely chopped) METHOD Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4 to 5 minutes. Wrap one tablespoon of the mixture with a grape leaf and repeat until completed. Carefully place the dolmades in a pot with some space between them. Cover the dolmades with a plate add the rest of the oil and the lemon juice with 500mL of water. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon.

Greek doughnuts - Loukoumades Ingredients 1 Pinch Cinnamon 2 Cup Flour 1 A Little Oil 1 Teaspoon Salt 4 Teaspoon Yeast 1 Handful Sesame Seeds 1 A Little Thyme Honey METHOD Thin the yeast in 1/2 cup of warm water. Mix the flour with the salt and put it in a deep ball. Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste. Cover and leave in the shade for 1 1/2 hour until it rises and forms bubbles under the surface. Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time. The mix will form round dumplings. Remove them with a strainer/ladle when they darken a little. Pour honey over them, cinnamon and the sesame seeds.

Greek salad - Horiatiki Ingredients

3 – 4 tomatoes feta cheese 1 cucumber 1 onion olive oil olives salt oregano

METHOD Cut the vegetables in slices and mix in a salad bowl. Top with the olives, oregano and cover with "crumbled" feta cheese. Pour the olive oil.

Grilled Pork Chops - Hirines Brizoles Ingredients 4 chops Pork 4 tablespoons olive oil 1 lemon oregano Salt Pepper METHOD Mix all ingredients and pour mixture over the chops. Grill until golden brown, turning once or twice.

Ground meat with pita bread - (Kebabs) Giros INGREDIENTS 1/2 cup minced onion 1 clove garlic, minced 1/2 pound ground meat (pork or lamb) 2 spoons lemon juice 1/2 tbspn dried oregano 1/2 tbspn ground cumin 1/2 cup cucumber, diced 1/4 cup non-fat yoghurt 1 tablespoon fresh mint, chopped 2 pitas 1/2 cup shredded lettuce 1/2 cup diced tomato Oil for cooking METHOD

Add the onion and the garlic on a skillet, add some oil and cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

GIOUVETSI / LAMB STEW IN CLAY POTS Ingredients: 1 kg of lamb(chops/neck, whatever) Three sliced onions 1 litre/1 quart of tomato purée or tomato paste for cooking Some olive oil 1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Kritharáki) 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.

Greens and Sweet Onion Pie Ingredients 2 quarts water 12 cups torn Swiss chard (about 3/4 pound) 8 cups torn spinach (about 1/2 pound) Cooking spray 2 cups chopped Vidalia or other sweet onion 2 garlic cloves, minced 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 3/4 cup (3 ounces) crumbled feta cheese 2 large eggs, lightly beaten 2 large egg whites, lightly beaten 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 10 sheets frozen phyllo dough, thawed METHOD Bring 2 quarts water to a boil in a large Dutch oven. Add the chard and spinach; cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels; squeeze until barely moist. Preheat oven to 375°. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add chard mixture, dill, and parsley, stirring well to combine. Cook 1

minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs, and egg whites, tossing well to combine. Stir in pepper and salt. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim. Repeat the procedure with 6 additional phyllo sheets, placing sheets in a crisscross design. Spoon the spinach mixture over phyllo. Lightly coat each of remaining 3 phyllo sheets with cooking spray, and place sheets over spinach mixture in a crisscross design. Roll excess phyllo into the dish to create a decorative edge; press lightly to hold. Cut 4 (2-inch) slits in top of pie; cover with foil. Bake at 375° for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden. Cut pie into 8 wedges.

Hamburgers with Herbs - (Biftekia) INGREDIENTS 2 slices of bread, soaked in water for 10 minutes 1 kg minced beef or pork 1 large grated onion 1 egg 1 tablespoon oregano 2 tablespoons thyme some chopped parsley salt and black pepper 1 lemon, to garnish METHOD Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 56 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad.

Hirino Gemisto Stuffed pork loin Ingredients: 1 boneless loin of pork (about 5 lbs) 1 small red onion, peeled and sliced 1 red bell pepper, roughly chopped 1 carrot, peeled and sliced 2 hard-boiled eggs, peeled and quartered 1 tbsp chopped fresh flat-leaf parsley 1 garlic clove, peeled and diced 1 tsp dried oregano Salt Freshly ground black pepper

METHOD

Preheat the oven to 450F. With a sharp knife, prepare the pork loin by making a long open cut in the middle of the meat without separating it completely. Lay it open flat. Combine the bell pepper, onion, carrot, eggs, garlic, parsley, and oregano in a bowl. Season the meat with salt and pepper, then spread the stuffing in the center. Roll the meat into a long shape and tie the loin firmly at regular intervals with kitchen string. Place in a roasting pan, sprinkle the skin with a little salt and roast for 15 minutes and then at 350F for 1- 1 1/2 hours, taking the meat out when the juices run clear when pierced with a skewer. After the pork has rested, carve into slices and serve with a salad dressed with a little olive oil, vinegar and seasonings.

Kokkinisto - Pot Roast Beef with Spaghetti Ingredients Joint of beef (silverside) 4 large onions, finely chopped 4 cloves of garlic tin peeled tomatoes 2tbsp tomato puree salt & pepper 1bay leaf METHOD Make a slit in the joint of beef with a knife, deep enough to place a clove of garlic. Repeat in another area. Season the joint on all sides. Put enough oil in a saucepan to cover the base and add the joint. Cover the saucepan and cook on the lowest possible heat until cooked. Initially, the juices of the meat will reduce and the meat will cook in its own juices. When all the juice are absorbed back into the meat, this will indicate that the meat is cooked. For a 2lb joint, this could take at least 2 hours. Take enough oil from the meat and place in another saucepan; sauté the onions and the two remaining cloves of garlic. Add the chopped peeled tomatoes, tomato puree, salt and pepper. Add a little water if required. Simmer for 30-45 minutes until the sauce is cooked and thick, 15 minute before the end, cook the spaghetti. Slice the beef and place on a serving dish. Place the spaghetti in a large serving bowl and pour the sauce on top. Alternately, leave some sauce to pour over the meat before serving.

Kotopoulo me Bizeli - Chicken with Peas Ingredients 1 large chicken 1 large onion, thinly sliced 3 cloves of garlic, thinly sliced peeled tomatoes 1 tbsp tomato puree 1lb peas salt and pepper oil METHOD Cut the chicken into 6 section; 2 legs with thighs, 2 wings and 2 breasts and grill until golden on each side. Meanwhile, sauté the onions and garlic. Add peeled tomatoes, tomato puree and season well. Cook for 2-3 minutes. Add the chicken and ensure that all the ingredients are covered in liquid. If not, add some more water. Cover and simmer for 1-1 ½ hours or until liquid is reduced and thickened. Add the peas 20 minutes before the end. Serve hot.

Karidopita – Walnut Cake Ingredients: 2 tbsp butter 2 cups sugar 2 eggs 1/2 cup milk 1 cup ground walnuts sprinkling of cinnamon 1/2 tsp ground cloves 2 tbsp brandy 4 cups flour 1 tbsp rusk crumbs 3 tbsp baking powder Juice of 1/2 lemon METHOD Cream the butter. Beat in the eggs, alternating with 1/2 cup of the sugar. Add the milk, walnuts, cloves, cinnamon, brandy and finally the flour, which has been sifted together with the baking powder. Butter a baking pan and sprinkle the rusk crumbs in the bottom. Pour in the batter and bake for an hour in a moderate oven. Boil the rest of the sugar in 2 cups water, to which the lemon juice has been added, for five minutes, and pour the syrup over the walnut cake.

Kotopoulo me Bamies - Chicken with Okra Ingredients 1 chicken 1lb okra 1 large onion, chopped 2 cloves of garlic, thinly sliced (400g peeled tomatoes) 1 tsp tomato puree salt & pepper METHOD Wash and remove the stalks. NB Do not cut the okra otherwise the vegetable will melt during cooking. Cut the chicken into portions and fry in both sides. Alternatively, grill the chicken. Remove and place in a saucepan. In the same saucepan, sauté the onions and garlic. Add the okra and fry for a few minutes. Add the chopped peeled tomatoes, tomato puree and season. Cook for 2-3 minutes, then add the chicken. Add enough water to just cover. Bring to the boil then reduce heat to minimum, cover and simmer for 1 – 1 ½ hours until the sauce has thickened. Serve hot with Greek salad.

Kokoretsi - (Kokoretsi) INGREDIENTS Guts of lamb. You might need guts from more than one lamb. Ask for 2 hearts, 2 spleen, liver and 1 lungs, 2 testicles Bowels (intestines) of lamb. At least 4 are required for a medium size kokoretsi oregano Salt Pepper Some olive oil METHOD Wash the guts very thoroughly and cut them in small pieces. Be careful not to cut them in too small pieces because you will no be able to skewer them. Wash the bowels very carefully and try to clean them from inside. Leave them in a washbowl and keep the ends of each bowel in one side in order to be able to separate them. Prepare the souvla (iron stick). Start skewering the guts in the iron stick until all are passed to the iron stick. Pin one end of the first bowel in the one side of the souvla and wind the intestine around the skewer. If the bowel reaches its end tie it with the end of the next bowel and continue to wind until all bowels are wrapped and no guts are visible (you should only see the bowels along the souvla). Season with salt, pepper and oregano. Prepare the fire and roast on all sides until guts are brown and crispy. Check that "kokoretsi" is ready and remove from fire. Cut the kokoretsi in cylinders of 5 cm wide in order to remove it from the souvla in pieces. Put in platter, oil the kokoretsi pieces, season with extra salt, pepper and oregano and serve.

Kotopoulo Psito – Oven Roasted Chicken Ingredients: 1 chicken, about 4 pounds 2 lbs small round potatoes Juice of 2 lemons 1 cup olive oil 1 tbsp mustard Thyme Salt, pepper METHOD Wash the chicken thoroughly and rub it inside and out with salt, pepper and lemon juice. Rub the whole chicken with mustard. Peel and wash the potatoes. Place them in a roasting pan, season with salt, pepper and thyme and pour in the lemon juice, oil and a little water. Roast the chicken and potatoes in a moderate oven (350F degrees) for 1 1/2 hours, turning the chicken over so that it browns on both sides. Remove from the oven and allow to cool for 10 minutes before serving.

Keftedes – (Meatballs) Ingredients: 1lb / 1/2kg of ground beef One chopped onion 1 egg Some olive oil Some chopped mint leaves Some flour Salt, pepper and oregano seasoning METHOD Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Keftedhes me Saltsa - Meatballs in (red) Tomato Sauce Ingredients 1lb minced meat 2 slices of stale bread (turn into breadcrumbs) 1 egg parsley salt and pepper I onion finely chopped 2 cloves garlic I tin peeled tomatoes 1 tbsp tomato puree 1 bay leaf

METHOD Place the minced meat, breadcrumbs, egg, parsley, salt & pepper in a bowl and knead well. Make small balls with the mixture. Approximately 1tbsp per ball. Fry the balls in frying pan with oil. In a saucepan, sauté the onions and garlic. Add the peeled tomato, tomato puree, bay leaf, salt and pepper and simmer for 20 minutes. Add the meatballs to the sauce and continue to simmer for 10 more minutes. To serve, place in a serving dish and garnish with parsley leaves.

Kleftiko - Lamb in the Oven Ingredients Shoulder of lamb Salt and pepper Bay leaves or dried oregano

METHOD Ask the butcher to cut the joint for kleftiko ( into four pieces). Place a piece of lamb on foil and season on both sides. Either place a bay leaf on the joint or sprinkle with oregano. Wrap the joint loosely in the foil. Repeat for each joint and place on a baking tray. Cook in a slow to medium oven for 3 hours or until the meat is very tender. Serve on a hot plate.

Lamb and garden greens – Fricassee Lamb and garden greens in a creamy lemon sauce. Ingredients 2 lb Lamb (Lamb leg) 1 Batch Avgolemono Sauce 1/2 Cup Butter 2 Whole Egg 3 Cup Green Onions (Chopped) 1 Whole Lemons (Squeezed) 2-3 Head Lettuce 1-2 Pinch Pepper 2-3 Pinch Salt METHOD Cut the lamb in portions. Brown in a pot using the butter. Strain excess fat. Add salt & pepper, the lettuce, the onions, very little water. Cover and simmer for about 1 hr. prepare the avgolemono sauce. Pour the avgolemono in the pot, simmer lightly and serve hot.

Lamb Meat Loaf with Feta Cheese Ingredients 1/3 cup pine nuts 2 1/2 pounds lean ground lamb 1 green bell pepper, diced 1 onion, diced 2 to 3 garlic cloves, minced 2 large eggs 2 teaspoons pepper 2 teaspoons dried basil 1 teaspoon dried rosemary 1/2 teaspoon salt 1 (4-ounce) package crumbled feta cheese 1 (8-ounce) can tomato sauce Garnishes: dried parsley flakes, fresh parsley sprigs METHOD Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted. Combine pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9- x 5inch loaf pan. Sprinkle with cheese, and press remaining lamb mixture over cheese. Bake at 375° for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done. Garnish, if desired. Serve with toasted pita bread.

Lamb in tomato sauce with fried potatoes - (Arnaki kokkinisto me patates tiganites) INGREDIENTS 1 1/2 kg lamb (shoulder part, cut in servings) 1 large onion, finely chopped 20 small (baby) onions, suitable for making Stifado. These are sweeter in taste 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 Heat olive oil in a large saucepan and sauté the chopped onion, the small onions (do not chop them - leave them as a whole) and the lamb. Let the meat take a brown. Pour salt and pepper; add the bay leaf and the cinnamon. Finish roasting by pouring the wine and let it evaporate by letting it boil for a while. Add the chopped tomatoes and the tomato paste. Pour some water and let it cook for 1 hour in 150 C until the sauce thickens. Serve with fried potatoes.

Lamb stew in clay pots - (yiouvetsi) INGREDIENTS 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.

Lentil soup - Fakes Ingredients 2 Bay leaves 1-2 Gloves of garlic 500 gr. Lentils 2 cups of Olive Oil 1 Large Onion Tomato Sauce (optional) Salt Pepper METHOD Put the lentils in a pot with enough water to immerse them. Boil for 5 minutes and then drain the water. - Place the lentils back in the pot with water as before and add the rest of the ingredients. Slowly simmer for about an hour. In your plate you can add vinegar or lemon if you wish.

Lettuce salad Ingredients Lettuce (as much as desired) 1 fresh onion vinegar or lemon juice finely cut salt Bunch of fresh dill olive oil METHOD Clean lettuce and keep only the fresh leaves. Cup the leaves finely. Cut the fresh onion in

pieces and mix with the lettuce. Add dill. Add as much dill and fresh onion as you like. The more fresh onion you add the more strong the taste of the salad becomes. Add salt. Lettuce salad is served with vinegar or lemon juice and olive oil.

Lima Beans Ingredients 500 gr lima beans 4 tomatoes 2 cloves garlic salt pepper olive oil parsley optionally: carrots METHOD Soak the beans in water for at least 12 hours. Boil them as long as they need to soften. If you do not soak the beans will not soften easily. Place the beans in a pan. Mash the tomatoes and spread the mash in the pan. Mash the garlic with a mortar. Add salt, pepper, olive oil, mashed garlic and the parsley. Bake the lima beans for 45 minutes in medium temperature.

Marinated baked Meat - (Yourbasi) INGREDIENTS 2 kg beef 2 kg pork 2 glasses vinegar 1 wine glass olive oil 2 wine glasses red wine 150 gr carrots 250 gr celery 1 bunch parsley 1 tbspn salt 1 garlic 1/2 spoon pepper 500 gr onions METHOD Cut the carrots in round slices. Finely chop the celery, the parsley, the garlic and the onions. Wash the meat and cut it in small slices. Add the meat in a large saucepan together with the vegetables, the wine, the vinegar, the olive oil, the salt and the pepper. Stir and marinate the mixture for 12 hours or a whole night. Next day, cut 4 large pieces of aluminium foil. Equally share the mixture into the aluminium foil pieces. Add some of the stock on each piece and fold them. Place them into a baking pan, add some water and bake for 2 hours into 200 C. serve with rice.

Mediterranean Lamb- and Couscous-Stuffed Peppers Ingredients 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed 1 1/2 cups chopped onions 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves 1 1/2 teaspoons minced fresh mint leaves 1 1/2 teaspoons minced fresh rosemary leaves 1 teaspoon olive oil 8 ounces ground lamb 5 tablespoons lemon juice 1 2/3 cups fat-skimmed chicken broth 1 1/4 cups couscous 1 cup chopped parsley Salt 2 tablespoons crumbled feta cheese METHOD Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions, garlic, thyme, mint, and rosemary in olive oil until onions are limp and beginning to brown, about 5 minutes. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes. Stir in broth, couscous, and remaining 2 tablespoons lemon juice. Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3 to 4 minutes. Stir in parsley; add salt to taste. Turn pepper halves over; fill each with about 2/3 cup lamb mixture. Sprinkle feta cheese evenly over filling. Bake until cheese is slightly melted, 3 to 5 minutes. Transfer peppers to a platter.

Meatballs with ouzo - (Keftedakia me ouzo) INGREDIENTS 1 kg minced chicken 750 grams soaked stale bread, finely drained or hard tack 1 bunch finely chopped parsley 1 bunch finely chopped dill 4 onions, diced 2 eggs oregano Flour for coating Salt Pepper Oil for frying For the sauce 1 wine glass ouzo 1 glass of water milk cream

Salt Pepper METHOD In a large bowl place the minced chicken, the parsley, the dill, the oregano, the onions, the stale bread and the eggs. Add salt and pepper and mix well. Mould mixture and shape it into small balls. Heat oil in a frying pan. Coat each ball with flour and fry until brown. In a saucepan place the cream, salt and pepper and bring into boil. Add the ouzo, mix and boil again. Add the meatballs and let boil for 5 minutes. Remove from heat and serve hot.

Meat and Potato Casserole - (Kreas me patates) INGREDIENTS 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 tablespoons 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 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 sauté 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.

Meatballs - Keftedakia Ingredients 1/2kg of minced beef 1 finely chopped onion 1 egg olive oil some chopped mint leaves some flour oregano 1/4 glass ouzo Salt pepper

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.

Meat rissoles from Constantinopolis - (Keftedes apo tin Poli) INGREDIENTS 1/2 kg minced meat (beef preferred) 1 onion, diced 2 spoons of finely cut parsley 1 garlic clove, mashed 100 grams hard tack 1 egg 3 spoons olive oil lemon rind Salt Pepper Sauce 1 onion, diced 1 garlic clove, mashed 1/2 kg fresh tomatoes, chopped 100 ml white wine 2 spoons tomato paste 1 spoon of finely cut fresh basil METHOD Place in a bowl the garlic, onion, lemon rind, parsley, eggs, hard tack and minced meat. Add salt and pepper and shape the mixture into rissoles of medium size. Heat oil in a frying pan and fry on all sides until golden. Remove from heat and prepare the sauce as follows: Mix all ingredients and simmer for 15 minutes until the sauce thickens. Add salt and pepper and pour the sauce over the rissoles. Serve hot with rice or fried potatoes.

Milk Pie - Galaktobouriko Filling 7 eggs 230 gr. caster sugar 100 gr. semolina 850 ml creamy milk 1 vanilla pod, or 3-4 drops vanilla essence 30 gr. unsalted butter Pastry 1500 gr. fillo pastry 120 gr. unsalted butter, melted Syrup 150 ml water

1 cinnamon stick, or some lemon peel 1 tablespoon lemon juice 170 gr. caster sugar Serves 8 persons! METHOD Boil the milk with the vanilla pod gently, (If you are using vanilla essence do not add it yet). Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula. Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened. Take off the heat, mix in the butter and let it cool for 10 minutes. Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring. If using vanilla essence add it at this stage. Return to a gentle heat for a further 2-3 minutes, stirring continuously, and then withdraw from the heat. While working with the pastry, stir the mixture occasionally to prevent a crust forming on top. Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the fillo pastry and fill in exactly the same way as described in Cheese Pie. Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45 minutes until pale golden. Take out and cool for 10 minutes while you make the syrup. Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened. Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko. Once the syrup has been absorbed, cut and serve. You may, if you like, replace the vanilla with cinnamon and nutmeg powder. Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day. No need to keep it in a refrigerator unless the weather is particularly hot.

Minced meat stuffed in a fillo pastry - Bourekakakia Ingredients 1 lb Topside Mince 1 A Little Butter (Unsalted) 2 Whole Egg (Beaten) 1 Cup Grated Feta Cheese 1 Package Fillo Pastry 2 Tablespoon Marsala Liquor 1/2 Teaspoon Nutmeg 1/4 Cup Olive Oil 1 Medium Onion (Grated) 1-2 Pinch Pepper 2-3 Pinch Salt 2 Tablespoon Tomato Paste 2 Cup Water METHOD Add oil & sauté onion in a saucepan. Add mince and brown. Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remains in pan. Remove from stove, add grated feta cheese, beaten eggs, stir, put aside. Remove fillo pastry from package and cut down lengthwise. Keep covered with a moist tea towel. Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled. At bottom, place a spoonful of mixture. Pick fillo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a

triangle making sure the corners are not sticking outside the fold. You go right, right, bring that point to the left side and left again and so on until you reach the top. Brush top of triangle with melted butter and place on baking greased baking tray. Bake in 200 degree oven until golden brown. These triangles can be frozen uncooked. When cooking from frozen stage don't defrost first. Sometimes you may have to flip them over in the oven.

Minced Meat Rissoles with Cummin - (Soutzoukakia Smirneika) INGREDIENTS 3 thick slices of bread, soaked in water 500 grams finely minced beef 1 egg 2-3 cloves garlic, peeled and crushed 2 teaspoons cumin salt and pepper 1 glass white wine 30 gr. flour, for frying 3 tablespoons vegetable oil 2 tablespoons olive oil 3 tablespoons tomato puree or 1200 grams can tomatoes, liquidized roughly chopped parsley, to garnish METHOD Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cumin, salt and pepper and 3 tablespoons of the wine. (The best results for mixing are always achieved by using your hands.) When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over. In the meantime, put the olive oil in a saucepan and, when it is warm, add the tomatoes and the rest of the wine and cook slowly for 5 minutes, stirring and making sure it does not stick. Add the soutzoukakia as they come out of the frying pan, roll them in the tomato sauce, add a little more water if needed, cover and cook slowly for 10 minutes. Garnish with chopped parsley. With its rich sauce it can be served with plain white rice, or mashed potatoes as a main dish. It can also be a very good starter for a dinner party. Serves 4 persons as a main course! Serves 7 persons as a starter, allowing 2 per person!

Makaronia tou Fournou - Macaroni in the Oven Ingredients 1lb macaroni Sauce 1 large onion, finely chopped 2-3 cloves of garlic 1lb minced beef tin of peeled tomatoes, chopped 1-2 tspn tomato puree 2 bay leaves salt & pepper Béchamel Sauce 2oz butter 2 tbsp plain flour 1 pint of milk 8-12oz kasseri or strong cheddar cheese-grated METHOD Sauce Sauté the onions and garlic. Add minced meat and brown. Add peeled tomatoes, tomato puree, bay leaves and salt & pepper. Simmer for 45 minutes until the meat is tender and the sauce has thickened. During the last 30 minutes of the sauce cooking: Boil the macaroni in salted water and drain. Béchamel Sauce Melt the butter in a milk pan. Stir in the flour until it forms a paste. Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy). Lastly pour in ¾ of the cheese and stir until melted. In an ovenproof dish, place one third of the pasta followed by half the tomato sauce and then half the béchamel sauce. Place second third of pasta and second half of the tomato sauce. Place last third of pasta plus final layer of béchamel sauce. Add a final layer of grated cheese. Place in a medium oven for 45 minutes or until golden brown. Allow to stand for 15 minutes before serving.

Moschari Yiouvetsi me Kritharaki - Baked Beef with Orzo Ingredients: 4 tbsp olive oil 2 lbs stew beef, cut into 3-inch chunks 1 medium-sized yellow onion, peeled and finely chopped 4 large tomatoes, peeled and chopped 4 cloves garlic, peeled and diced 1 sprig fresh thyme 1 tsp dried oregano 1 tbsp tomato paste 1/2 cup red wine Salt Pepper 1 lb orzo 1/2 cup grated kefalotiri cheese

METHOD Preheat the oven to 350F. Heat the olive oil in a large frying pan and sauté the beef until browned. Add the onion, tomatoes, garlic, thyme and oregano and cook for 10 minutes, stirring occasionally. Add the tomato paste, red wine and enough water to cover the mixture. Season to taste with salt and pepper. Transfer the mixture to a large earthenware or ovenproof casserole dish and bake for 1 to 1 1/2 hours. Meanwhile, parboil the orzo for 10 minutes in a large saucepan until almost soft but not quite fully cooked. Drain in a colander and place around the beef mixture during the last 20 minutes of cooking. The orzo will absorb all the liquid in the pot. To serve, sprinkle the cheese on top and serve with a green salad.

Moussaka Ingredients 1 Kgr of Ground Lamb 3 large Eggplants 1 large Onion, chopped coarsely 1 large Garlic clove, mashed 2 tablespoons of Tomato Paste ½ teaspoon of Ground Cinnamon Salt Pepper Sugar 2 tablespoons of Olive Oil 1 teaspoon of Oregano 1 Bay Leaf 1 large Egg, whisked 600 ml of Milk (whole fat) 85 grams of Flour 2 tablespoons of Butter 25 grams (or more to your taste) of Grated Cheese: Kefalotiri, Pecorino or Parmigiano METHOD Slice the eggplant into thin slices in a thick baking dish, cover in salt. Place a heavy lid on top and leave for half an hour (this eliminates the bitterness of the eggplant). In the meantime, heat the olive oil in a frying pan, adding in the chopped onion and mashed garlic when hot. Sauté the onions and garlic until tender and browned, and add in the minced lamb to fry. Stir the lamb on high heat in the frying pan, and cook for 5 or so minutes until golden brown. Slowly stir in the tomato paste sugar, oregano, salt and pepper and the bay leaf and lower the heat to sauté for about 20 minutes, stirring every few minutes. Wash the eggplant slices in cold water, in the meantime, until clean of the salt. In a frying pan, place the eggplant, cover in olive oil and fry until lightly golden, put aside. In a separate pan, for the sauce, you will need to place the butter, flour, and milk and heat on low heat. Heat until bubbling, without burning the mix, and place the pan aside to cool. Season the sauce and then mix in the egg. In a baking pan, place one layer of eggplant slices, with a layer of the lamb mix on top, another layer of eggplant, and so on. Cover the tin when full, with the sauce and then sprinkle on the grated cheese to melt. In a preheated oven (to 350 F, 180 C), place the Moussaka and cook for approximately 50 minutes to one hour, checking every few minutes towards the end

to see when golden brown. Serve the Moussaka hot, straight from the oven.

Navy bean soup - Fasolatha Ingredients 1 lb Navy Beans 3 Medium Carrots (Sliced) 3 Item Celery Leaves (Chopped) 1 Cup Olive Oil 1 Medium Onion (Chopped) 1 Pinch Pepper 1 Pinch Salt 1 Cup Tomato Sauce METHOD Soak the beans in water from the previous night. Strain the water and place the beans in a pot with new water. Boil for a while and once again strain. Again put the beans in the pot, add the rest of the ingredients, add enough water to make it soupy and slowly boil for an hour.

Olive bread - (Eliopsomo) INGREDIENTS 4 fl oz (125ml) olive oil 8 fl oz (250ml) Luke warm/tepid water 1 teaspoon honey 1 and half teaspoons of dry yeast 1 lb (450g) wholemeal flour 1 teaspoon of sea salt 2 onions finely chopped 10 pitted olives 1 tablespoon rosemary

METHOD Place water in a bowl and add honey, stir until dissolved. Add the yeast, set aside for 10/15 minutes until foamy. Add in 3 tablespoons of olive oil, mix and add salt. Sift half of the flour into a bowl. Make a well in the centre and add the yeast mixture, sift in remaining flour or enough to make a firm dough. Turn out onto lightly floured board, knead for 10 min. Knead into a firm dough. Set aside to rise for 2-3 hours, until double in size. Add 3 tablespoons of olive oil to a pan, heat. Add the onions and fry over low heat until golden, set aside. Add the olives to boiling water and blanch for a few seconds. Drain olives and pat dry with paper towel, finely chop. Add olives and rosemary to onions, and toss together. Add to dough and knead for 1/2 min. make into a rounded mound. Grease a baking tray with olive oil, flatten dough on the tray. Cover lightly with a towel and set aside for 1 hour. Preheat oven to (190°C), (375°F),(Gas Mark 5). Bake for 10 minutes, reduce oven to (180°C), (375°F), (Gas Mark 4). Coat with olive oil and bake for 30 minutes until golden.

Okra - (Bamies) INGREDIENTS 1 kilo (2 pounds) okra – also called ladies fingers – in a can form is OK 1/2 cup vinegar 1 cup of olive oil 2 teaspoons chopped parsley 2 chopped onions 1 can of pulped tomatoes 1 teaspoon sugar Salt and pepper METHOD Remove the stems from Okra (if fresh). Wash, drain them and place on a dish. Sprinkle salt, vinegar and pepper. Put this to the side (for 1 hour approx.) while you prepare the rest. Fry the onions in the olive oil till brown, add the tomatoes, sugar, parsley, salt and pepper. Simmer until the tomatoes are dissolved fully. Add the okra to the mixture, add some more water, and boil for about 30 minutes or until okra are tender, adding water.

Pasticio - (Pastitsio) INGREDIENTS 1kg Premium Mince Beef 2 onions cubed finely 1T Olive Oil 2t Salt 2t Pepper 2t Ground Cloves 1 tin Tomatoes 1T tomato Paste 2t Powdered Vegetable Stock 1 pack Pasticio Pasta (thick tubular spaghetti) 6T Butter 9T Flour 2t Salt 2t Pepper 3 cups Milk 2 eggs METHOD Cook pasta. MEAT Place onions, mince, salt, pepper & cloves in fry pan and cook until all liquid has evaporated (about 10-15 minutes). Add oil & stock. Mix well. Add tomatoes and tomato paste. Crush tomatoes with wooden spoon and mix well. Simmer for about 30 minutes. Add extra seasoning if needed. BECHEMAL SAUCE Melt butter in saucepan. Add flour, salt & pepper. Take off heat and gradually stir in milk. Whisk well to ensure no lumps. Add eggs and mix well.

TO ASSEMBLE Put pasta in a baking tray. Cover with meat. Pour béchamel sauce on top. Bake in 180 degree oven until brown on top. (about 30-45 minutes.)

Paidakia - Grilled Lamb Chops Ingredients: 3-4 lbs lamb chops Oregano Sea Salt Freshly ground black pepper 1/2 cup olive oil Lemon wedges METHOD Wash the lamb chops. Sprinkle oregano, salt and pepper over them. Brush them with olive oil and broil them over a hot grill. Serve garnished with lemon wedges.

Pastitsada - Pot-Roasted Veal with Pasta Ingredients: 3 lb veal top round, left whole 2 garlic cloves, peeled and thinly sliced 4 cloves 2 tbsp olive oil 1 large yellow onion, peeled and finely chopped 4 Roma tomatoes, coarsely chopped 1 tbsp tomato paste 2 bay leaves 1 cinnamon stick 1/2 cup red wine 1 tbsp wine vinegar Salt Freshly ground black pepper To serve: 1 lb macaroni, rigatoni, or alternative pasta, boiled Grated Kefalotiri, or parmesan cheese METHOD Preheat the oven to 350F. Make small cuts in the veal with a sharp knife. Stud the garlic slices and cloves into these cuts. Heat the olive oil in a large casserole dish and sauté the veal on all sides for about 5 minutes or until browned. Remove and set aside. Add the onion and sauté for 5 minutes over medium heat until softened. Stir in the tomatoes, tomato paste, bay leaves and cinnamon and sauté for another 5 minutes. Add the wine and vinegar, season with salt and pepper, stir well and bring to a boil. Return the veal to the casserole dish. Cover and bake for 1 1/2 to 2 hours or until the veal is tender and the sauce has thickened.

To serve, place the cooked macaroni on a platter. Place the veal on top. Spoon the sauce over the pasta and sprinkle with grated cheese. Carve the veal into slices at the table.

Pasta Salad Ingredients Salad: 3 cups uncooked farfel (bow tie pasta) Cooking spray 1 (8-ounce) tuna steak (about 3/4 inch thick) 1/8 teaspoon salt 1 1/2 cups sliced peeled cucumber 3/4 cup (3 ounces) crumbled feta cheese with peppercorns 1/4 cup coarsely chopped red onion 1/4 cup sliced kalamata olives 1/4 teaspoon freshly ground black pepper 12 cherry tomatoes, halved Dressing: 1/4 cup fresh lemon juice 2 teaspoons extra virgin olive oil 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt METHOD To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl. Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.

Pita Crisps Ingredients 6 white pita rounds 1/2 cup HELLMANN'S or BEST Real Light Mayonnaise 1 teaspoon Greek seasoning 1 teaspoon paprika

METHOD Cut pita rounds in half, and separate each half into 2 pieces. Arrange in a single layer on 2 ungreased baking sheets. Stir together mayonnaise, seasoning, and paprika. Brush mayonnaise mixture evenly on 1 side of each pita piece.

Bake at 375° for 20 minutes or until toasted. Let stand 15 minutes or until cool. Break into pieces.

Pocket Bread Sandwiches with Lamb Ingredients 1 1/2 pounds ground lean lamb 2 cloves garlic, minced 1 tablespoon minced fresh or 3/4 teaspoon dried oregano leaves About 1/2 teaspoon salt 1/2 teaspoon pepper 2 cucumbers (each 3/4 lb.) 1/2 cup plain low-fat yogurt 3 tablespoons minced fresh mint leaves 2 tablespoons lemon juice 4 pocket breads (about 6 in.), cut in half crosswise METHOD In a bowl, mix lamb with garlic, oregano, 1/2 teaspoon salt, and pepper. Shape mixture into 8 equal oblong patties, each about 1/4 inch thick. Place patties on a rack in a broiler pan. Broil 4 to 6 inches from heat until meat is browned on each side and just barely pink in center (cut to test), 7 to 10 minutes total. While lamb patties cook, peel cucumbers and thinly slice. Mix slices with yogurt, mint, and lemon juice to make a cucumber salad. On each of 4 plates, place 2 lamb patties, 1/4 of the cucumber salad, and 2 pocket bread halves. Tuck meat into bread, adding cucumber salad and salt to taste.

Potato Salad Ingredients 2 pounds new potatoes 1/4 cup olive oil 1/4 cup red wine vinegar 3 tablespoons mayonnaise 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano

METHOD Cook potatoes in boiling salted water to cover 30 minutes. Cool slightly. Cut into 1-inch pieces. Whisk together oil and next 5 ingredients; toss with potato.

Rabbit stew in tomato sauce - (Kouneli kokkinisto) Ingredients 1 rabbit (aprox 2 kg), cut in servings 3 cloves 1 tspn pimento 1 cup olive oil and some more for the marinade 2 garlic cloves 2 bay leaves oregano 1/2 kg vinegar 1 glass of tomato juice Spoon of sugar Salt Pepper Grated kefalotyri cheese 1 wineglass of red wine 1 glass of water

METHOD Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat. The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours. Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper. Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides. Add the cloves, pimento, bay leaves, cloves and stir. Finish roasting by pouring the wine. Stir again and add the glass of vinegar. Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water. Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains. Serve with rice or pasta and pour grated cheese on top.

Rice milk - Rizogalo Ingredients 3/4cup of rice 1 litre / 1 quart milk 1 rind of a lemon 10 tablespoons of sugar Cinnamon powder

METHOD Put the rice in a large pot, add water and boil till the rice becomes very soft (should be fluffy and thick). The water should have almost evaporated. Add the milk, the lemon rind and the sugar. Let them boil in a cup which would not let the milk overflow. When the mixture thickens, remove from heat. Pour in individual bowls and let cool. Sprinkle cinnamon and serve.

Rice pilaf Ingredients 1/2 cup butter 2 cups American rice 4 cups heated water (use chicken or meat broth for more taste) 2 tspn salt Grated chicken for dredging over the rice METHOD Heat butter in a saucepan. Add rice and stir well. Simmer until rice becomes golden. Add water or broth and cover. Simmer for 20 minutes. When rice is ready slightly stir with a fork and place in a form. Empty the form in a platter and dredge rice with grated cheese.

Sausages and vegetables in aluminium foil - (Horiatiko loukaniko kai lahanika) INGREDIENTS 1 kg country – style sausages 1 kg potatoes 1/2 kg green round peppers 1/2 green long peppers ½ aubergines Rosemary 2 – 3 spoons parsley 1 cube veal stock Fresh tomato Salt Pepper 1 tbspn sugar Corn oil for frying METHOD Clean and chop the aubergines in thin slices. Soak them in salted water for half an hour and then remove from water and drain them. Cut the sausages and the long peppers in thin round slices. Cut the round peppers in rectangles. Peel the potatoes and cut them in thin round slices. Fry the peppers and the sausages in corn oil. Fry the aubergines separately. Drain them using and absorbing sheet. Grate the tomato and mix it with the sugar, some salt and pepper. Boil the potatoes in the veal stock and drain them. Mix the tomato, the aubergines, the peppers and the sausages with the potatoes the rosemary and the parsley. Add salt and pepper as much as desired. Cut the aluminium foil in even square pieces. Add in the middle of each aluminium sheet a portion of the mixture and fold the aluminium foil as a parcel. Bake in medium temperature for 50 minutes and serve hot.

Semolina dessert - Halva Ingredients 1 Handful Chopped Almonds 2 Cup Semolina 1 Stick Cinnamon 2 Slice Lemons 1 Cup Olive Oil 3 Cup Sugar 4 Cup Water METHOD Heat the oil and cook the semolina in the oil until golden. Place the almonds to brown with the semolina. In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick. Pour the water into the semolina mix and stir well while pouring. Keep heating until the mixture becomes thick. Pour the mix into a pan and garnish with almonds and cinnamon. Let stand and serve at room temperature.

Sesame Cookies Ingredients 10 cups flour 2 teaspoons baking powder 3/4 cup butter 1 1/3 cups warm milk 4 eggs 2/3 cup sugar 1 teaspoon vanilla 12 ounces sesame seeds METHOD Sift 10 cups of flour into a bowl with the baking powder; make a well in it. Brown butter until it smokes, and add it to the flour. Cool slightly. Rub the flour and butter between the palms of your hands until well blended. Again make a well in the flour mixture and add the warm milk; mix in. Beat the eggs and sugar in another bowl until thick; add to the flour mixture. Add the vanilla. Knead well to make a soft dough. Roll (or pat) out, shape cookies as desired, and roll in sesame seeds. Bake on buttered baking sheet in a preheated 350 F. oven for 20 min.

Shepherd's pie - Moussaka Ingredients

700 gr. (1 ½ lb.) shoulder of lamb(boneless weight) 700 gr. (1 ½ lb.) aubergines 225 gr. (½ lb.) tomatoes 175 gr. (6 oz.) onions 150 ml. (¼ pt.) olive oil 5 ml. (1 teaspoon) ground allspice 15 ml. (1 tablespoon) chopped parsley 425 ml. (¾ pt.) béchamel sauce Salt Freshly ground black pepper Coating 1 large egg large pinch grated Cheddar cheese nutmeg 75 gr. (3 oz.) METHOD Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (¼ in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. Slice and peel the onions; peel, de-seed and chop the tomatoes. When ready to cook, pat the aubergine slices dry with paper. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary. When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes. Heat oven to 180-C. (350 F.), gas mark 4. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce. Bake in the oven for 45 minutes until the topping is golden and bubbling.

Shrimp (Prawn) Brochette Ingredients 1/3 cup olive oil, divided 3/4 pound small fresh shrimp, peeled and deveined 1 1/2 tablespoons minced garlic 2 large plum tomatoes, seeded and finely chopped 1/2 cup sliced green onion 1/2 cup crumbled feta cheese 1/4 cup finely chopped parsley 1 tablespoon fresh lemon juice 2 teaspoons minced fresh thyme 1 teaspoon Greek seasoning 1 French baguette, cut diagonally into 1/4 inch-thick slices METHOD Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.

Transfer to a small bowl and chill. Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve. Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Soutzoukakia - Greek-Style Meatballs Ingredients: 2 slices white bread, crusts removed 1 lb ground beef 1 medium-sized yellow onion, peeled and grated 3 cloves garlic, peeled and finely diced 1 tbsp finely chopped fresh flat-leaf parsley 1 egg, beaten 2 tsp ground cumin Salt Freshly ground black pepper All-purpose flour for dredging Olive oil for frying 1 cup tomato sauce METHOD Soak the bread in water for 10 to 15 minutes, then squeeze out all the excess moisture. Combine the bread, ground beef, onion, garlic, parsley, egg, cumin and seasonings in a large bowl. Shape into oval meatballs about 2 inches long and roll in flour. Preheat the oven to 350F degrees. Heat the olive oil in a large frying pan and sauté the meatballs on all sides for about 10 minutes over medium heat. Remove with a slotted spoon and place in a baking dish. Cover with the tomato sauce and bake fro 20 to 25 minutes. Serve with boiled rice.

Stewed potatoes with tomato sauce - (Patates yahni) INGREDIENTS 1 kg potatoes 2 onions 2 garlic cloves 4 fresh tomatoes (or 1 tin) 1/2 tea cup olive oil salt pepper

METHOD Peel the tomatoes and cut them in small pieces. Peel and cut the potatoes in thin slices. Chop the onions and crush the garlic cloves. In a saucepan pour the olive oil and place the chopped onions, the garlic, the tomatoes (or empty the tin if one is used) and finally the potatoes. Stir well and add salt and pepper. Cook for 30 minutes or until the potatoes are tender enough. If any extra water is required add appropriate portion. The tomato sauce should be thick and oily when potatoes are ready and no water should remain in the saucepan.

Sofrito from Corfu - (Kerkyraiko Sofrito) INGREDIENTS 1kg boneless beef fillets (leg part preferred) 1 onion, finely cut 2 garlic cloves, mashed 1 glass of white wine Rosemary Marjoram 2 bunches of parsley Salt Pepper Flour for coating the fillets Olive oil for frying METHOD Coat the fillets with flour and fry slightly on both sides. Add olive oil in a saucepan and sauté onion. Add rosemary, marjoram, garlic and white wine. Cut the stems of both the parsley bunches, tie them and add them in the saucepan. Add meat fillets and simmer until the sauce thickens and meat is tender. Remove parsley stems from the saucepan, serve meat in a platter and pour the sauce over them. Cut the parsley leaves finely and dredge them over the fillets. Serve fillets with mashed potato or rice.

Souvlaki with pita bread - (Souvlaki me pita) INGREDIENTS 1 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides 6 Pita breads Juice of 4 lemons Salt, pepper and oregano seasoning Some onion rings Slices of fresh tomato 6 wooden skewers Tzaziki METHOD Put the pork meat in the wooden skewers, salt and pepper them. Cook over a barbecue fire, on a skillet or under an oven grill. In the meantime, spread some oil on the pitas and place under the oven grill, browning slightly each side, but not drying them. When the meat is done, dip them in a long glass containing the lemon juice and then holding a pita bread in one hand empty the skewer contents in it removing the skewer. Sprinkle with oregano and salt, add Tzaziki, some onion slices and tomato, fold the rolled pita with a piece of baking sheet and the souvlaki is ready.

Stewed meat - (Taskebab) INGREDIENTS 1 kg / 2 lb meat in squares One sliced onion 1 litre/1 quart of liquid tomato paste for cooking

Two spoons of sugar 1/2 cup olive oil Salt, pepper and oregano seasoning METHOD Chop the onion and brown in a pot with the oil. Add the meat and brown the sides. Sprinkle salt and pepper. Add the sugar, cover with the tomato juice and add the same amount of water. Let cook for an hour or more until the meat is soft (in a pressure cooker it takes 20 minutes). Serve with rice or fries/chips.

Soutzoukakia Meat balls in tomato sauce Ingredients 1 Cup Moisten Bread 1 Pinch Cumin 2 Clove Garlic (Pressed) 1 kg Ground Beef or Pork 1 teaspoon olive oil 1-2 Pinch Pepper (To taste) 2-3 Pinch Salt (To taste) 1 Pinch Sugar (To taste) 4 Medium Tomatoes (Ripe) METHOD Mix the ground beef with the bread crumbs (slightly moist), garlic, cumin, and salt & pepper. Knead into elongated meat balls (see photo) and fry in olive oil. Drain most of the oil, saving 1/2 a cup. Use it in a clean pan to fry the tomatoes, peeled and grated. Add the sugar a bit of salt & pepper and simmer for 10 minutes. Place the meat balls in the pan and simmer for a while longer before serving.

Spaghetti with minced meat sauce Ingredients 500 gr spaghetti 500 gr minced meat (beef preferred) 1 onion, chopped 1/4 kg fresh tomatoes (or 1 small tin preserved tomatoes) 1/4 cup olive oil 1 bay leaf Salt Pepper METHOD For the minced meat sauce: heat the oil in a pan and roast the onion. Add minced meat and sauté. Add the rest of the ingredients and simmer for 45 minutes to 1 hour. Add water if required. After you prepare the sauce. Boil spaghetti in plenty of salted water for 10 - 15 minutes. Drain and butter if you want the

macaroni buttered. Serve the spaghetti on a platter, pour over the sauce and sprinkle with grated cheese.

Spicy cheese spread - Tyrokafteri Ingredients: 1 Cup Cream (Half and half) 8 oz Cream Cheese 1 lb Feta Cheese (Crumbled) 4 Whole Red Peppers (Diced and roasted) 1 Cup Lemon Juice 1/2 Cup Olive Oil 1/4 Teaspoon Pepper (Ground white pepper) 2 Teaspoon Tabasco Sauce METHOD Soften cream cheese in large bowl with mixer. Add feta, lemon juice, and white pepper. Slowly add olive oil until all of the oil is absorbed. Mix in half & half until the mixture is smooth and soft. If the mixture is hard, add a little more half & half to soften. Add roasted peppers.

Spinach Pie - Spanakopita Ingredients: One pack of very thin 'fillo' pastry 1 Kg / 2 lb of spinach, either frozen or fresh 1 kg / 2 lb of feta cheese 250g / 1/2lb of butter or margarine 2 cloves of garlic or garlic power (optional)

METHOD If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the fílo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.

Square noodles in tomato sauce (hilopites me kokkini saltsa) Ingredients 1 tea cup square noodles 1 tomato (or 2 spoons of chopped can tomatoes) 4 spoons of olive oil

2 spoons butter salt pepper one tea spoon sugar 1 cube of vegetable stock 5 tea cups water Method Heat the olive oil in a saucepan and add the tomato and the sugar. Stir the mixture using a wooden spoon and let it simmer. Add the water and the cube and let boil. When the water boils add the square noodles. Let them boil in low heat and observe regularly because more water might be needed. Serve in a place and pour over melted butter.

Stuffed cabbage leaves with rice and meat - (Lahanodolmades me kima) INGREDIENTS 1 medium cabbage 3 onions, diced 200 grams rice for the stuffing 500 grams minced meat (preferably beef) 2 tomatoes, grated 100 grams pine seeds dill, finely chopped parsley, finely chopped Salt Pepper 150 grams lemon juice 2 eggs 250 grams olive oil METHOD Wash the cabbage and remove the root. In a large saucepan boil water and heat the cabbage. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them. Place all ingredients in a saucepan, except from the eggs, the lemon and the olive oil, and boil for a while. Use a tea spoon to count the appropriate portion of rice for each leaf. Place on each leaf the mixture and then fold to make a little parcel. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones. Pour water and the olive oil and cover with a plate. Boil in low heat for 45 minutes.

Stuffed peppers with cheese - (Piperies yemistes me tyri) INGREDIENTS Green long peppers cheese feta, kaseri, kefalotyri) Chopped parsley Paprika 1 egg Salt Pepper METHOD

Cut the top of the peppers. Grate all the kinds of cheese and mix them together. Beat the egg and pour it over the cheese mixture. Dredge salt, pepper, parsley and paprika and mix. Stuff each pepper with the mixture and fry them softly. Drain them or use an absorbing paper to absorb the oil. As an alternative you can bake them in a heat proof pan adding first some oil, like the peppers in the picture, which are baked and not fried. Serve hot or cold

Stuffed Tomatoes and Peppers - (Yemista) INGREDIENTS 8 medium tomatoes 8 medium peppers 4 medium potatoes 2 cups rice 3 onions mint Spoon of sugar parsley 1 1/2 cup olive oil salt pepper Optionally: Raisins, minced meat. METHOD Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin. Save the inner part of the tomatoes you have removed. It will be used for the stuffing. Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice the onions (chopped), the mint, the sugar and the parsley. Pour olive oil and boil the rice mixture. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash. Add olive oil and bake for about 1 1/2 hour in a medium oven. Add water if required during baking. Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffing’s, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing. For the alternative stuffing just replace rice with minced meat or use both in equal portions.

Stifadho - Beef with Onions Ingredients 2lb cubed beef 1 ½ lb small onions (shallots) 4 cloves of garlic, thinly sliced 2 bay leaves 1 cinnamon stick 1 tbsp black peppercorns ½ cup vinegar salt oil

METHOD Fry the onions whole until golden brown then remove from heat. Sauté the garlic then add the meat. Fry until brown on all sides. Add the vinegar, bay leaves, cinnamon stick, peppercorns and salt. Add enough water to cover and bring to the boil. Cover and put on minimum heat. Simmer for 1 ½ hours or until the liquid has thickened. Towards the end, add the onions to absorb some of the flavours. Serve hot.

Soutzoukakia Smyrneika - Smyrna Meatballs Ingredients 1lb minced beef 1-2 tsp cumin salt & pepper

METHOD Knead the ingredients in a bowl and then shape them into small sausage balls (approximately 1 tbsp per ball). Grill under a medium heat. Serve hot with rice or potatoes.

Tartori - (Tartori) INGREDIENTS 400 grams stale bread crumb 8 spoons olive oil 4 spoons vinegar 2 - 4 garlic cloves 50 grams grounded walnuts (optional) Some mint Pinch of salt METHOD Soak the stale bread in a bowl of water until it becomes soft. When it gets soft strain it and put it in a blender. Mash in a mortal the garlic and the mint. Then empty the content of the mortal into the blender together with salt, vinegar and olive oil. Whiz well until mixture becomes like a paste. Optionally add walnuts.

Tas kebab rice - (Pilafi Tas Kebab) INGREDIENTS 2 pounds leg of lamb or veal 1 1/4 cups butter 3 medium onions, chopped 1/2 cup white wine 1 1/2 pounds tomatoes, peeled/strained or 1 tablespoon tomato paste diluted with: 1 cup water salt & pepper to taste 1 cup water 3 cups raw rice METHOD Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds of the butter. Add onions and brown these too. Add wine, tomatoes, salt, and pepper. Cook for about 5 minutes. Add water. Cook until meat is tender and about 1 c. sauce remains. Cook rice as directed on package. Melt remaining butter and add it to rice. Place meat and sauce in bottom of a tube pan or ring mould. Add rice and pack lightly. Turn out onto a platter so meat is on top; the sauce will run down the sides of the rice.

Tuna fish salad - (Tonosalata) INGREDIENTS 1 tin tuna fish or fresh cooked tuna 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.

Tzatziki with no garlic - (Tzatziki horis skordo) INGREDIENTS 500 gr strained yoghurt 3 spoons olive oil 1 spoon parsley, finely cut 2 spoons fresh mint, finely cut 1 spoon dill, finely cut 2 spoons lemon juice salt

METHOD Place all ingredients in a bowl and mix well. Place the bowl in fridge and let it stand for an hour.

Veal with quince - (Moshari me kidonia) INGREDIENTS 1 1/2 veal, cut in pieces 2 1/2 kg quince, cleaned and cut in thick pieces 650 gr fresh tomatoes, mashed 2 spoons butter Salt METHOD Burn butter in a saucepan and roast the meat on all sides. Add tomato mash plus water, enough to cover the meat. Simmer until half of the water is absorbed. In the meantime, roast the quince, which have already been cleaned and cut. Add them into the saucepan and simmer until the remaining water is absorbed. Add more water if meat is not ready and simmer for more time, if necessary.

Veal with vegetables - (Moshari me lahanika) INGREDIENTS 1 kg veal, cut into cubes 3 spoons sunflower oil 6 spoons of butter 1/2 kg of small round onions, cleaned 1/2 kg carrots 1 cube of vegetable broth Fresh spices Salt Pepper METHOD Season the meat with salt and pepper. Warm the sunflower oil in a large stockpot and sauté the meat on all sides, until it browns. Add the vegetable cube, some salt and pepper and then cover with hot water and simmer until meat is tender and the water evaporates. Next, clean the carrots. In a large pan heat the butter and add the carrots and onions. Sprinkle them with sugar and cook until they are glazed, turning them continuously until they are even in colour. Place the glazed onions and carrots into the stockpot with the meat and mix well. Garnish with seasonings and serve.

Vinaigrette Dressing 3/4 Cup Olive Oil 1 Tablespoon Oregano 1 Teaspoon Pepper 1/4 Cup Red Wine Vinegar 1 Teaspoon Salt 1 A Little Sugar (To taste, or honey) METHOD Add red wine vinegar, salt, pepper and oregano and whisk together in a measuring cup. Add olive oil and whisk with vinegar until blended well. Whisk in sugar or honey to sweeten and cut the acidity to your liking.

Vasilopita - New Year's Cake Ingredients 1½ lb strong plain flour 1 sachet of instant dried yeast 2oz slightly salted butter ½ tspn salt 5oz sugar 2 eggs 8oz warm milk 1 tspn mexlepi

METHOD Use the dough hook on the food processor. Grind the mexlepi to a powder. Place all the dry ingredients into a food processor and mix for one minute. Add the beaten eggs and warm milk and knead for a few minutes. The dough should not be sticking to the bowl. Place on a floured surface and shape into a round ball. Roll the dough with a rolling pin to about 1-inch thickness, maintaining a round shape. Place on a greased tray and cover with a clean tea towel and leave in a warm place for 1 hour until doubled in size. Brush the surface with beaten egg and sugar. Sprinkle with sesame seeds. Bake in a hot oven for 20 minutes until golden brown. When cool, insert a coin wrapped in tin foil in the base of the vasilopitta. The cake is divided into the number of people in the family plus one more for the house. Each person chooses one piece. Good luck will come to the person who finds it.

Yogurt with Honey and Walnuts Ingredients 2 to 3 cups plain yogurt (preferably Greek style) 3/4 to 1 teaspoon vanilla 1 1/2 to 2 cups toasted walnuts 1/2 to 3/4 cup honey

METHOD Stir together yogurt and vanilla. Layer alternately with remaining ingredients into 4 to 6 glasses, beginning with yogurt and ending with walnuts and honey.

Yoghurt dip - (Tzatziki) INGREDIENTS 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, grate it 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 temperature but it is rather preferred cold.

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