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7 eggs
1 cup sugar
2/5 cup semolina
3 1/5 cups creamy milk
1 vanilla pod, or 3 to 4 drops vanilla essence
1 ounce unsalted butter

1 pound filo pastry
1/2 cup unsalted butter, melted

2/5 cup water
1 stick cinnamon or some lemon peel
2/3 pound caster sugar
1 tablespoon lemon juice

Bring the milk with the vanilla pod to the boil 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 to 3 minutes, stirring continuously, 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 filo pastry and fill in exactly the same way as described in Tyropita - Cheese Pie.

Bake in a preheated oven, 350F, 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 to 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.
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Garlicky Fish Stew With Corfu

(Makes: 4-6 Servings)

2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
8 to 10 garlic cloves, to taste, chopped
6 to 8 medium waxy potatoes, to taste, peeled and cut into large cubes
salt and freshly ground black pepper to taste
2 1/2 to 3 pounds grey mullet or whiting, cleaned and gutted
juice of 1 lemon
3 tablespoons chopped fresh flat leaf parsley for garnish

Heat the butter and 1 tablespoon of the olive oil
together in a large stewing pot or Dutch oven.
Add the onions and garlic and cook over medium low heat,
stirring, until softened, about 5 minutes.

Add the potatoes, season with salt and pepper
and cook, stirring gently, until the potatoes
are about half cooked, 10 to 12 minutes.

Place the fish in the pot over the potatoes,
drizzle with the remaining 2 tablespoons olive oil
and add enough water just to cover the fish.
Season with salt and pepper.

Place the lid partially over the pot
and simmer over medium low heat
until the fish is flaky and the liquid
almost gone, about 20 minutes.

Adjust the seasoning, pour in the lemon juice
and garnish with chopped parsley.
Serve hot.
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Gharithes Vrastes - (Boiled Shrimp)

2 lbs. raw large Shrimp
4 tablespoons White Wine
1 sliced Carrots
1 sliced Onion
Bay Leaf
Olive Oil & Lemon Juice

Wash the shrimp. In a saucepan, combine water, wine, carrot, onion, salt, pepper and bay leaf.
Boil for 15 minutes. Allow to cool in the liquid. Drain, shell and serve coated with mayonnaise or with olive oil and lemon juice.
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Giavourlakia Avgolemono

2 pounds ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/2 stick butter at room temperature
salt and pepper to taste

For the Avgolemono:
2 eggs + 1/4 cup lemon juice

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 inch 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 liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup.

In a medium bowl beat the eggs and add the lemon juice and slowly trickle 2 ladles full of broth to temper the eggs, beating constantly to prevent the eggs from scrambling.

Add to the soup.
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Greek Chicken Salad

(Makes: 4-6 Servings)

3 cups cooked chicken breast, cubed
2 medium cucumbers, peeled, seeded and chopped
1 1/4 cup feta cheese, crumbled
2/3 cup pitted ripe olives, sliced
1/4 cup parsley, snipped
1 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon oregano
3 cloves garlic, minced
lettuce leaves
pita bread halves

In a large bowl, mix first 5 ingredients.
In a separate small bowl, mix mayonnaise, yogurt and oregano.
Add mayonnaise mixture to chicken and toss to coat.
Cover and chill. Serve in pita halves lined with lettuce leaves.
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Greek Chicken Stew

With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 Servings

3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
1 tablespoon jarred minced garlic
4 teaspoons dried Greek seasoning, crumbled between the fingers
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can garbanzo beans, rinsed and drained
1 cup fat free, less sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into serving pieces
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Cinnamon Couscous, recipe follows

Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.

Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.

Cinnamon Couscous:

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 5 1/4 Cups

2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice

While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
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Greek Dolmathes Or Stuffed Grape Leaves

(Makes: 4-5 Dozen Leaves)

1/4 C Extra virgin olive oil
1 med. onion, chopped finely
1 pound lean ground lamb
1/2 C short grain rice
1/2 C fresh dill, chopped OR 1 Tbsp. dried
1/3 C pine nuts
1/4 C Water
2 Tbsp. Tomato paste
1-2 Tbsp. lemon zest -optional
2 Tbsp. Freshly ground pepper
1 1 qt jar grape leaves in brine, well rinsed
3/4 C Rich chicken broth
3 Tbsp. fresh lemon juice
1 lemon, thinly sliced for garnish

Heat oil in large frying pan. Add onion and saut until translucent.
Add meat, stirring to break into pieces.
Add rice, dill, pine nuts, water and tomato paste.
Season to taste with pepper, and salt, if necessary.

Cook over medium heat until water is absorbed, about 10 minutes.
Add finely chopped lemon zest here if you use it.
Cover bottom of Dutch oven with layer of grape leaves.
Stuff remaining leaves.

To do this, place leaf, shiny side down, on palm of hand, with base of leaf toward wrist and tip toward middle finger.
Put a spoonful of meat mixture in center.
Fold base over stuffing, then fold sides of leaf over like an envelope, tucking edges in snugly.

Roll up and tuck tip of leaf beneath to prevent unrolling.
Arrange tip side down in pan. Add broth to within 1 inch of top layer.
Use any leftover leaves to cover top layer.
Place a heavy, heat-proof plate upside down over top leaves and press down.

Cover pan and cook over medium heat until rice is tender, about 30 minutes.
Sprinkle with lemon juice and cook 5 minutes longer.
Let cool to room temperature, or chill thoroughly.

To serve, place stuffed leaves in a spiral on a large plate, tucking lemon slices in between Dolmathes.

This is a delicious appetizer, or may be served as a main dish with artichokes, a green salad,
crusty French or Italian bread, and a fruity wine.
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Greek Shrimp With Feta - (Garides Saganaki)

(Makes: 4 Servings)

3 tbsp. olive oil
2 1/2 cups chopped onions
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
1/2 tsp. sugar 1 cup dry white wine, preferably retsina (Greek resinated wine)
1 1/2 lbs. shrimp, peeled and deveined
1 cup crumbled feta cheese

Preheat the oven to 425 F.

Warm the oil in a nonreactive large skillet over med. heat.
Add the onions and saute until a light golden brown, 7 min.
Add the parsley, garlic and sugar and stir to mix.

Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min.

Add the wine to the skillet and cook until the liquid is absorbed.
Add the shrimp and cook, stirring occasionally, for 30 seconds.

Remove from the heat. Pour the shrimp and sauce into a 2 qt. casserole.
Top with the feta cheese. Bake until the cheese melts, 5 min.
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Greek Spanakouzo - (Spinach With Rice)

(Makes: 4 Servings- Can Easily Be Doubled)

1 10 oz. package chopped spinach, thawed
1 medium onion, chopped
1/4 cup olive oil
1 8 oz. can tomato sauce
2 Tbsp. lemon juice
salt and pepper to taste
1 1/2 cups water
1/2 cup long grain rice

Saut onion in olive oil in saucepan till tender.
Add tomato sauce, lemon juice and water. Bring to boil.
Add spinach, rice and season with salt and pepper.
Cover and simmer 20 minutes or until rice is absorbed.
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Greek Lamb Stew With Vegetables

(Makes: 4-6 Servings)

2 pounds lamb, cut in 2 inch pieces
or kept whole as roast
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon tomato paste
3 cups water
1 large bay leaf
1/2 teaspoon oregano
salt and pepper to taste
2 pounds fresh vegetables, variety

In Dutch oven, brown meat in oil.
Add onions; saute until translucent.
Add tomato paste, water, bay leaf, oregano, salt and pepper.
Cover and simmer about 2 hours.
Chop fresh vegetables and add to meat during the last 45 minutes of cooking.
Serve at once.
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Greek Meatballs - (Keftedes)

Greek meatballs served with fried potatoes and
a Greek salad are a traditional summer meal.

1 kilo ground beef (mince) 3 tbs. grated cheese
1 cup bread crumbs 1 tbs. vinegar
2 cups crushed tomatoes salt and pepper
1 large onion, minced flour for rolling
1 tsp. dried mint oil for frying
1 egg

Mix all the ingredients together. Form into one inch balls.
Heat the oil in a skillet. Roll the balls into the flour to coat, and drop into hot oil.
Fry until brown on all sides. Easy !!
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