1 lb. feta cheese, crumbled
1 tsp. nutmeg 1 tsp. Greek Seasoning
Cut and remove outer leaves and cut stems of artichokes.
Rinse with cold water, drain and place in saucepan.
Boil in enough water to cover half of the artichokes, add lemon juice and cook for 45 min. Drain well.
Place in baking pan. Mix together rest of the ingredients and fill artichokes by opening leaves and placing cheese mixture on them.
and bake in 350 F. oven for 25 min.
Stuffed Vine Leaves
(Makes: 8-10 Servings) Ingredients
50 to 60 vine leaves
1 1/2 cups onions, finely chopped
1 cup spring onions, finely chopped
1 cup olive oil
1 cup rice
salt and pepper
juice of 2 lemons
1/2 cup dill, finely chopped
1/4 cup fresh mint, finely chopped Preparation
Blanch the vine leaves, drain and allow to cool.
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.
Place some of the vine leaves on the bottom of the pan,
then place the rolls in outward radiating circles,
evenly spaced and close to one another.
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking.
Add the lemon juice and enough water to cover the rolls.
Boil gently until the water had been absorbed and rice is cooked.
Allow to cool then arrange on a plate, garnished with slices of lemon. Back To Top
(Makes: 4-5 Servings) Ingredients
1 pound chicken, lamb or calf liver
flour for dredging
juice of 1 lemon
2 cloves garlic, chopped, optional
olive oil for frying
Wash the liver very well.
If using lamb's or calf's liver, cut it into strips or cubes.
Season the liver with salt and pepper and dredge in the flour.
Shake off excess and fry in the olive oil over medium high heat.
Add the oregano, lemon juice and garlic if used.
Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
May also be served as a main course.
Simply increase the quantities
according to how many people are being served.
Serve with either fried potatoes or plain white rice. Back To Top
Talattouri Or TzatzikiIngredients
450 g drained yogurt
2 unpeeled cucumbers
2-4 tablespoons olive oil (optional)
1 garlic clove, crushed (optional) Preparation
Grate the cucumbers coarsely and salt. Place in a strainer and press .
or otherwise drain by squeezing them firmly in your hands.
Put the yogurt in a bowl, add all the remaining ingredients.
Mix well. Serve chilled. Back To Top
(Makes: 6 Servings) Ingredients
1/4 pounds tarama fish roe
2/3 pound boiled potatoes
1 cup olive oil
1 small onion
1 1/2 lemons, squeezed Preparation
Mash the tarama, the potatoes and the onion.
Beat the mix until very soft and creamy.
Add the olive oil and lemon juice together very slowly while mixing.
Serve with olives. Back To Top
4 cups self rising flour
4 tablespoons sugar
1 cup sugar
1 rinded lemon
2 tablespoons oil
oil for cooking
2 cups honey
coarsely chopped walnuts Preparation
Place the flour in a big, deep bowl.
Mound the flour and make an opening in the middle.
Meanwhile, beat eggs with the sugar, lemon rind and oil.
Place the egg mixture in the opening and knead the dough until firm.
Divide the dough equally many times and roll each division into thin pieces.
Cut the pieces in triangle sections.
Heat the oil well and stick the dough strips in the hot oil one by one.
Quickly, using two large forks roll each strip of dough
in a cylindrical shape and cook the pieces until golden brown.
Take them out and place somewhere to cool.
Heat the honey with one cup of sugar until boiling.
Spoon out the froth that forms and lather the ready theepless with the honey syrup and sprinkle cinnamon and walnuts as a garnish. Back To Top
Cucumber and yogurt dip.
This dip is extremely popular throughout Greece and is almost always included in the assorted appetizers served in restaurants and taverns.
(Makes: 2 Cups) Ingredients
2 cups plain yogurt
2 large cucumbers
1 tablespoon minced garlic
1 tablespoon white vinegar
2 tablespoons olive oil
Salt and pepper to taste Preparation
Put yogurt in a cheesecloth lined sieve over a bowl.
Drain several hours or overnight in the refrigerator. Hand Method
Peel, seed, and coarsely grate cucumbers. Drain well.
Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well.
Add drained yogurt and blend. Serve with toast points, crackers, or pita bread. Food Processor Method
Grate peeled and seeded cucumber; set aside to drain.
Add garlic, vinegar, olive oil, salt, and pepper.
Pulse with a quick on-off.
Place in a bowl and combine with cucumber and yogurt.
Serve with toasted pita bread triangles.Back To Top
(Makes: 6 Servings)Ingredients
2 cups pressed yogurt
4 cloves pressed garlic
2 tablespoons olive oil
1 tablespoon vinegar
Grate the cucumber and strain tightly using a cloth until very dry.
Mix in all the other ingredients. Back To Top
(Makes: Approximately 1 Cup)
200 grams / 7 oz of Greek yoghurt
1 medium sized telegraph cucumber
1 to 2 garlic cloves
small bunch of mint or dill
1 tablespoon of olive oil
juice of 1 lemon
pinch of ground cumin
pinch of ground coriander
salt and pepper to taste
Peel and mince the garlic. Rinse and finely chop the mint. Juice the lemon straining out any pips. Finely chop or grate the cucumber and place in a piece of cheesecloth or a tea towel. Squeeze the cumcumber in the towel to force out all the moisture. Place the 'dry' cucumber in a bowl with the Greek yoghurt, minced garlic, chopped mint, olive oil, cumin and coriander. Mix well to combine and add the lemon juice, salt and pepper to taste. Cover and refrigerate for at least one hour. Pour into a serving dish and serve with toasted pita bread wedges. Back To Top
Tsoureki - (Easter Cake)Ingredients
1 cup milk
2 cups sugar or honey
2 teaspoons cinnamon
1/2 pound sweet butter
1 tablespoon mahlepi powder
2 packages active dry yeast
1/2 cup warm water
5 eggs or egg substitute
10 cups flour
pinch of salt Preparation
In a small saucepan bring the milk to a boil.
Pour it into a large mixing bowl and add the sugar, butter, mahlepi and salt.
Let cool to lukewarm. Dissolve yeast in warm water and add to lukewarm milk.
Beat 4 eggs and add to the milk mixture.
Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir.
Coat your hands with flour and work in the rest of the flour by hands until a soft, elastic dough forms.
Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk.
Punch down dough and knead again. Divide the dough into 12 balls about the size of oranges.
Roll each ball on a board into a rope 1.5 x 2 inches thick and 15 to 20 inches long.
Braid three ropes together to make a twist.
Pinch ends and tuck under. Place on greased baking sheets and let rise until twists are doubled in bulk.
Preheat oven to 350F. Brush the twists with the remaining well beaten egg and bake until tops are a deep chestnut color, about 30 minutes.
Check after 15 minutes and if the color is darkening too quickly, reduce heat to 275F and continue to bake for 1/2 hour.
Cool on baking sheets for 10 minutes and then invert on racks to finish cooling.
Store in covered containers or wrap and keep in the freezer.Back To Top