Archive for the 'Greek Recipes' Category
Greek Butter Biscuits (Koulourakia Voutirou)
3/4 cup butter
3/4 cup granulated sugar
1 egg
2 egg yolks
3 1/2 cups (approximately) flour
1 beaten egg
2 teaspoons baking powder
Cream butter and sugar. Add the egg and egg yolks and beat until light and fluffy. Add flour − sifted with baking powder− knead to make a soft dough, chill for an hour and form into small rings. Arrange on greased baking sheets, brush with beaten egg and bake in a moderate
oven for about 10−12 minutes.
Servings: 40
Greek Beef Over Zucchini
1 1/2 pounds stew meat
1 large onion, chopped
Salt and pepper, to taste
1 teaspoon cinnamon
3 small cans tomato sauce
10 to 12 medium zucchini
Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter. Brown onion until clear. Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed. Pour this over zucchini and serve. Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.
This may be served over spaghetti instead of zucchini.
Garides Me Feta (Shrimp with Feta Cheese)
1/2 cup minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1/2 cup dry white wine
4 ripe medium tomatoes, peeled, seeded and chopped
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly−ground black pepper
3/4 teaspoon oregano
4 ounces feta cheese, crumbled
1 pound raw large shrimp, shelled and de−veined
1/4 cup chopped fresh parsley
In a heavy skillet, sauté onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened. Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings.
Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in large bowls with crusty French bread.
Pass the rice!
Galaktoboureko
Syrup
3/4 cup water
1 cup granulated sugar
Juice of 1 lemon
1 edge of orange rind
1 cinnamon stick
Boil for 10 minutes. Cool. Prepare this before making pastry.
Pastry
2 quarts milk
1 cup farina
6 eggs
3/4 pound unsalted sweet butter
2 teaspoons vanilla extract
20 phyllo sheets
Heat milk to scalding. Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter. Heat, stirring, until thickened. Remove from heat. Add vanilla extract. Melt remaining butter and butter bottom and sides of a 10 x 14 x 2−inch pan. Place 10 buttered phyllo leaves in pan. Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid. Butter the top sheet very well and score into diamond−shaped pieces. Bake at 350 degrees F for 50 to 60 minutes. Pour the COOLED syrup over HOT pastry.
Faki Soupa (Greek Lentil Soup)
3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato purée
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste
Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato purée, fresh tomatoes, oregano and olive oil. Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.
Cinnaamon Chicken (Kota Kapama)
8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4−inch long) cinnamon stick
Freshly−grated Parmesan cheese
Grind some sea salt and black pepper over the chicken pieces. Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate. Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper. Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.
Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta.
Sprinkle with Parmesan cheese if desired.
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano
Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in alarge, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon. Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt
and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.
Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano. Serve warm.
Yields 6 servings.
Cheese and Honey Pie
Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy. Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.
Sesame Seed Pastry
1 cup all−purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9−inch pie plate.
Bake at 475 degrees F for 5 minutes.
Chandler Greek Festival Spanakopita
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2−inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving. Makes 16 squares.
