greek recipe2

8/8/2019 Greek Recipe2

1/28

Hamburgers with Herbs(Biftekia)

Serves / Yields: 4 persons

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 thismixture 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 themon an oiled grid and barbecue them approximately 5-6 minuteson each side, according to the strength of the fire. They should beslightly undercooked inside and moist; turn them over once, butdo not let them get scorched. Serve them with quartered lemonson the side of the platter, with some fresh salad.


2/28

Lamb in tomato sauce with fried potatoes(Arnaki kokkinisto mepatates tiganites)

Serves / Yields: 4 - 6 persons

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 aresweeter 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 saute the chopped onion, thesmall 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 andthe cinnamon. Finish roasting by pouring the wine and let it evaporateby letting it boil for a while. Add the chopped tomatoes and the tomatopaste. Pour some water and let it cook for 1 hour in 150 C until thesauce thickens. Serve with fried potatoes.


3/28

Lamb ragout(Arni kapama (2))


INGREDIENTS

1/2 kg leg or shoulder of lamb 3 spoons butter 5 tomatoes, mashed 1 onion, finely chopped 1 pinch of sugar Salt Pepper 1 tspn cinnamon

METHOD

Wash the lamb and cut it into servings. Heat the butter in a largesaucepan and add the lamb and the onion. Brown the lamb with theonion. Add the tomato mash, the cinnamon, salt, pepper, sugar andlittle water. Stir well and simmer for more than 1 hour until lamb is

tender and the lamb remains with its sauce (water is absorbed).


4/28

Lamb Stew(Arni Kapama)


INGREDIENTS

2 1/2 lbs. stewing lamb, cut in cubes 2 tspn salt 1 1/2 lemon 1/4 tspn pepper 1/2 cup butter small stick cinnamon (optional) 2 lbs. chopped tomatoes 1 tspn sugar (optional)

METHOD

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in afrying pan and brown meat. Transfer to large saucepan. Put tomatoesin frying pan. Add salt, pepper, cinnamon and sugar. Boil for 5 minutesand add to meat. Simmer covered for 2 hours. Serve with potatoes,

rice, macaroni or spaghetti.


5/28

Lamb stew in clay pots(yiouvetsi)

Serves / Yields:

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 ovenat high setting. Add the sliced onions and brown. Sprinkle the lambwith salt and pepper and place in the pot to brown the sides. When thelamb starts cooking, place the tomato over it and add the sameamount 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). Removefrom the oven, and put the 1 kg of 'rice' pasta. When the pasta iscooked (another 10 minutes), remove and serve hot.


6/28


7/28

Lamb with Cos Lettuce in Egg and Lemon Sauce(ArnakiFricassee me Maroulia)


INGREDIENTS

2 kg lamb shoulder or leg, boned and trimmed of fat

600 ml hot water

2 cos lettuces

0.5 cup dill 3 tablespoons vegetable oil

salt and white pepper

5 spring onions, trimmed, rinsed and coarsely chopped

1 medium onion, finely chopped

Avgolemono Sauce

3 eggs

2 lemons

1 tablespoon cornflour diluted in a little water

METHOD

Cut the boned meat into serving-size pieces and trim excess fat.Rinse and drain. Heat the oil in a wide saucepan, put in the meatwith all the chopped onions and sautee gently for a few minutes.

Then add the hot water and let it simmer for about 1 hour, or untilthe lamb is cooked.In the meantime, rinse the lettuce leaves and drain. Chop themcoarsely and add to the meat almost at the very end, with the dill,salt and pepper, and cook for a further 10-15 minutes.Prepare the avgolemono sauce, pour over the meat, rotating thesaucepan; heat gently for 1-2 minutes and serve.
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8/28

Lamb with green beans(Arni me fasolakia)


INGREDIENTS

1 kg lamb 1 kg green beans, wash and with their string removed (use frozenones if you want to avoid the cleaning procedure) 5 spoons olive oil 1/2 kg finely chopped onions Parsley, finely chopped 150 ml vegetable stock Salt Pepper

METHOD

Cut the meat in servings. Heat oil in a saucepan and saute the meatwith the onions. Add salt, pepper and vegetable stock and simmer for1,5 hour. Then add the green beans, the parsley and some more salt

and simmer until the green beans are tender. During the wholecooking procedure you might need to add some exra water.


9/28

Lamb with Strained Yoghurt Sauce(Arni me saltsa yiaourtiou)


INGREDIENTS

2 kg lamb (4lbs 8oz) 4-5 eggs 1 large teacup butter 1 large teaup water 1 Kg (3lbs 6oz) strained yoghurt salt and pepper

METHOD

Wash the lamb well and put it in a pan. Add salt, butter and water andplace the pan in a medium oven. Let it bake well. Prepare the yoghurtsauce as follows: In a bowl beat the yoghurt with salt and pepperslightly. Beat the eggs whites separately (do not make them stiff).Then add the yolks. Beat both a little while longer and add the beateneggs to the yoghurt beating all the time. Take the pan out of the oven;remove the lamb from the pan and pour the yoghurt sauce in the pan.Return the pan to the oven and bake until the sauce thickens up. Placethe lamb back in the pan with the sauce and bake again. When thecontents of the pan are golden brown, remove it from the oven andserve.


10/28

Lamb with zucchini and tomato(Arni me kolokythakia)


INGREDIENTS

1,5 kg lamb, cut in servings 1,5 kg zucchini 2 onions, finely sliced 500 gr tomatoes (use canned tomatoes if fresh are not available) 80 gr oil Salt Pepper

METHOD

Wash the lamb servings and then drain them well. Heat the oil in alarge saucepan and sautee the lamb and the onions. Then, add thetomatoes and some water and simmer for 45 minutes. Cut the zucchiniin small pieces and add them in the saucepan. Then, boil the meat forsome more time until the zucchini are tender, the water is absorbedand the lamb remains only with its oil and its sauce.


11/28

Lambkin with fennel(Arni me maratho)


INGREDIENTS

1,5 kg lambkin, cut in servings 1 coffee cup olive oil 10 spring onions, finely cut 2 peeled tomatoes, cut in wedges 2 spoons of finely cut dill

2 spoons of finely cut parsley 1/4 kg fennel 1 wine glass of white wine Salt Pepper

METHOD

Use a large saucepan and heat the oil to saute the lambkin servingsuntil golden. Remove meat from saucepan and place into a platter.

Saute the slices of onions until golden. Place the meat back into thesaucepan and add the wine. When most of the wine has evaporatedadd tomatoes, salt, pepper, one glass of water and when the meatstarts to boil simmer for half an hour. Then add fennel, which you havepreviously cut in thick pieces, and simmer for half an hour more.Finally add dill and parsley and simmer for 5 more minutes. Check thatmeat is tender. If not simmer for more hour. Serve warm with friedpotatoes on the side.


12/28

Little Liver and Garlic Parcels(Frigadelia)

Serves / Yields:

INGREDIENTS

300 gr. calf's liver thickly sliced

2 tablespoons finely cbopped parsley2 cloves garlic, peeled and crushed

3 large pieces lamb's caul (it's the lining of the stomach)salt and a lot of pepper

sunflower oil, for fryinglemon quarters, to serve

Serves 4 persons!

METHOD

Slice the liver into pieces about 10 cm long and 5 cm wide. Mix thegarlic with the seasoning and parsley and place a thin line of thismixture down the centre of each slice of liver. Place the caul in a bowl

of warm water to make it pliable; cut large pieces off the caul andgentlv stretch each one, to avoid it tearing. Roll up each slice of liverand wrap it as neatly as possible in the caul to form a short cigarshape. Secure it with a toothpick and keep in the refrigerator untitneeded.Fry in a frying pan, grill on charcoal or roast in the overn the parcelsgently but briefly, altogether untit they are light golden. Take out anddiscard the toothpicks. Slice each parcel thinly, sprinkle lemon juiceover them and serve.


13/28

Macaroni Baked With Meat(Youvetsi)Serves / Yields: 4 - 6 persons

INGREDIENTS

2 lbs. (or Veal) Lamb 1/2 cup Butter 1 clove Garlic 1 medium, minced Onion 2 cups Tomato Juice

1 tablespoon Tomato Paste Salt Pepper 1 lb. (or Spaghetti) Macaroni (or Parmesan) Kefalotiri Cheese

METHOD

Cut the meat into 5 portions. Heat the butter in a saucepan and brownthe meat. Add onion and garlic and saute until soft. Add tomato juice,

tomato paste, salt, pepper, and enough hot water to cover the meat.Simmer covered, over a very low heat, until meat is tender and sauceis thick. Boil macaroni or spaghetti in boiling salted water. Drain. Puthalf the macaroni into a buttered baking dish (youvetsi), cover with themeat, add the remaining macaroni, and spread the tomato sauce ontop. Sprinkle with grated cheese and bake in a moderate oven forabout 15 minutes.


14/28

Macedonian Tsoumpleki(makedoniko tsoubleki)


INGREDIENTS

1 big lamb leg some eggplants cut in pieces beans

green peppers tomatoes sliced butter salt- pepper cumin

METHOD

Cut the meat into large pieces and put it in a pan with lid .

Add the rest of the ingredients and cover with the lid . Put itin a low - heated oven and bake for several hours.


15/28

Marinated baked Meat(Yourbasi)

Serves / Yields:

INGREDIENTS

Serves 8 10 persons (can be easily halfed)30 + 12 hours preparation

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 tspn salt 1 garlic 1/2 spoon pepper 500 gr onions

METHOD

Cut the carrots in round slices. Finely chop the celery, theparsley, the garlic and the onions. Wash the meat and cut it insmall slices. Add the meat in a large saucepan together with thevegetables, the wine, the vinegar, the olive oil, the salt and thepepper. Stir and marinate the mixture for 12 hours or a wholenight. Next day, cut 4 large pieces of aluminium foil. Equally

share the mixture into the aluminium foil pieces. Add some of thestock 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.


16/28

Marinated baked Meat(Yourbasi)

Serves / Yields:

INGREDIENTS

Serves 8 10 persons (can be easily halfed)30 + 12 hours preparation

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 tspn salt 1 garlic

1/2 spoon pepper 500 gr onions

METHOD

Cut the carrots in round slices. Finely chop the celery, theparsley, the garlic and the onions. Wash the meat and cut itin small slices. Add the meat in a large saucepan togetherwith the vegetables, the wine, the vinegar, the olive oil, the

salt and the pepper. Stir and marinate the mixture for 12hours or a whole night. Next day, cut 4 large pieces ofaluminium foil. Equally share the mixture into the aluminiumfoil pieces. Add some of the stock on each piece and foldthem. Place them into a baking pan, add some water andbake for 2 hours into 200 C. Serve with rice.


17/28

Meat and Potato Casserole(Kreas me patates)


INGREDIENTS

1 shoulder of lamb about 2 kg, or 2 kg beef cut in servingpieces, or 1 kg chuck or stewing steak 400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes,peeled and sliced

3 tablespoons olive oil 2 tahlespoons vegetable oil salt and black pepper 2 medium onions, finely sliced 2 tablespoons finely chopped parsley 2 carrots, peeled and thinly sliced 1 kg potatoes, peeled and thickly sliced

METHOD

Rinse the meat and remove any loose splinters. Drain. Heat boththe oils in a large saucepan, and fry the pieces of meat in it,browning them on both sides and taking them out as they areready. When all the pieces are fried, add the onions and thecarrots and sautee them. Add the tomatoes, bring to the boil andreturn the meat pieces to the pan. They should be covered withthe liquid. If not, add a little hot water.Cover and cook until the meat is almost tender, approximately 50minutes (beef will need slightly more cooking). Season with saltand pepper, add the parsley and the raw potatoes. Add enoughwater to cover them, then cover and cook for a further 20-30minutes, until the potatoes are soft. If you want to make a morespecial version of this dish, cut the potatoes thickly and fry themfirst, then add them to the meat and cook for a slightly shorterperiod, about 10 minutes.


18/28

Meat and wheat pulp(Keskek)

Serves / Yields:

INGREDIENTS

Server 6 people.

1 kg beef 1 kg of meat (lamp, goat, sheep)

2 medium sized bones 4 medium sized onions 1/2 kg wheat (with its husk removed) salt pepper Olive oil (1tea cup) Fresh butter (sheep's butter prefered)

METHOD

Slice the meat in medium size pieces. Sautee in a largesaucepan. Add plenty of water and add the bones the onions, saltand pepper. Let the meat melt for at leat 4 hours. Remove bones.Wash the wheat and add it in the saucepan. Boil the mixtureagain in low temperature until the meat and the wheat make apulp and cannot be distinguished. Push the mixture into thebottom of the saucepan if necessary in order to melt it easily.When the mixture has melt sautee it with fresh sheep's butterand serve.


19/28

Meat rissoles from Constantinopolis(Keftedes apo tin Poli)

Serves / Yields:

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, hardtack and minced meat. Add salt and pepper and shape the

mixture into rissoles of medium size. Heat oil in a frying pan andfry on all sides until golden. Remove from heat and prepare thesauce as follows: Mix all ingredients and simmer for 15 minutesuntil the sauce thickens. Add salt and pepper and pour the sauceover the rissoles. Serve hot with rice or fried potatoes.


20/28

Meat roll(Rolo kima)


INGREDIENTS

700 gr. ground meat 1 cup small bread crumbs 1 small finely chopped onion a small quantity of finely chopped celery 1/2 cup butter 1 beaten egg salt, pepper 4 teaspoonfuls of white dry wine 2 cups tomato juice 5 hard-boiled eggs

METHOD

Mix meat, bread, onion, celery, beaten egg and wine. Add saltand pepper and massage into a cohesive mix. Lay the mix onsquare aluminum foil. Remove the shell from the hard-boiledeggs, and lay them in a row, in the middle of the squarealuminum foil. Wrap the meat roll with the help of the foil. Put thebutter in a shallow pot, and fry lightly. Then carefully place theroll in the pot. Fry it lightly on all sides. When it gets red brown,pour the tomato juice and add some salt to the sauce. Cover itand boil slowly. Serve with rice pilaf, fried potatoes, or potatopuree.

Variation: Bake the meat roll in the oven with the tomato juiceand the fried butter, after adding some water.


21/28

Meat with green beans(Fasolakia me kreas)


INGREDIENTS

1 kg meat (pork or beef), cut in portions 1 kg green beans, cleaned (with the string removed) 4 fresh tomatoes (mashed)

1 medium onion, chopped Salt Pepper

METHOD

Roast the onion in the oil and add the beef. Add little waterand cook in low temperature. When it is half cooked add thebeans, tomatoes, salt and pepper and let it simmer. Beef

should be tender and remaining sauce thick. To tenderizethe meat you might need 2 - 3 hours. Serve hot.


22/28

Meat with Orzo(Kreas Manestra)

Serves / Yields:

INGREDIENTS

1 tb Oil 1/8 ts Cinnamon 1 lb Beef or lamb stew meat

1 ts spearmint flakes 2 Onions; chopped 4 c Boiling water 1 c Tomato sauce or 1 tb Tomato paste instead 1 c Manestra (orzo) 1 c Grated cheese (Mizithra!) 1 ts Salt 1/8 ts Pepper

METHOD

Heat oil in large saucepan and brown meat and onions for 10minutes over medium heat. Add tomato, seasonings, and 2cups water. Cover and simmer for 1 1/2 hours until meat istender. Add remaining water and bring to a boil. Addmanestra. Stir once or twice. Simmer 20 minutes more.Serve hot with grated cheese.


23/28

Meatballs(keftedakia)

Serves / Yields:

INGREDIENTS

1/2kg of minced beef, 1 finelly chopped onion, 1 egg,olive oil, Some chopped spearmint leaves, Some flour,Salt, pepper and oregano, 1/4 glass ouzo.

METHOD

Mix the minced meat with the spearmint, the egg and theonion in large bowl. Pour the ouzo. Season with oregano, saltand pepper. Form into egg size balls. Heat the oil in a fryingpan. Roll the meatballs in flour and place in the hot oil. Whenturning brown, turn, cook other side and serve hot.

Served with french fries as a main dish or single asappetizer.


24/28

Meatballs avgolemono(Yiouvarlakia)

Serves / Yields:

INGREDIENTS

500grams / 1 lb of ground beef 250grams / 1/2 lb butter or margarine 125grams / 1/4 lb rice 1 egg 1 onion, finely chopped, parsley, salt, pepper

For the sauce 2 eggs 2 lemons

METHOD

Mix all the ingedients together, and mould into round 1 inch /

2.5cm balls. Put some water in a pot, place the butter and balls init carefully. Let them cook for about 20 minutes and then let cool.In a separate bowl, beat the eggs with a mixer and slowly, whilebeating, add the lemon juice ensuring that the sauce doesn'tcurdle. With a ladle, take some of the juice from the meatball pot,add to the sauce, all the time mixing. Keep doing this until all the

juice has been mixed in the sauce. Empty all the sauce on top ofthe meatballs and serve with some sprinkled parsley.


25/28

Meatballs with cracked wheat(Keftedes me Pligouri)

Serves / Yields:

INGREDIENTS

1 pound minced beef or pork or a combination 1 cup finely chopped fresh flat-leaf parsley 4-5 scallions (white plus most of the green parts), finelychopped

1/2 cup coarse bulgur 1 egg, lightly beaten 1/3 cup olive oil 4 garlic cloves, 2 minced and 2 coarsely chopped 1 teaspoon ground cumin 1 large onion, halved lengthwise and sliced into half-moons 1/2 cup dry red wine 2 cups grated ripe tomatoes or canned diced tomatoes withtheir juice 1 cinnamon stick salt, pepper

METHOD

In a large bowl, combine the meat, all but 2 tablespoons of theparsley, the scallions, cracked wheat, egg, 2 tablespoons of theoil, the minced garlic, cumin, salt and pepper to taste. Kneadwell, cover and refrigerate for at least 1 hour and up to 4 hours.Shape 2-tablespoon-sized portions of the meat mixture into balls.Place on a plate, cover and refrigerate. In a large, deep skillet,heat the remaining oil and saute the onion over high heat for 4 to5 minutes, or until it starts to color. Add the chopped garlic andsaute for 30 seconds. Add the wine and simmer for 1 minute. Stirin the tomatoes and cinnamon stick. Carefully add the meatballsto the skillet; the sauce should almost cover them. Add the water,bring to a boil and reduce the heat to low. Cover and simmer for20 minutes, or until the meatballs are cooked through and the


26/28

sauce has thickened. Remove the cinnamon stick, sprinkle withthe remaining 2 tablespoons parsley and serve.

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 cummin salt and pepper 1 glass white wine 30 gr. flour, for frying 3 tablespoons vegetable oil 2 tablespoones olive oil 3 tablespoons tomato puree or 1200 grams can tomatoes, liquidizedroughly chopped parsley, to garnish

METHOD

Soak the bread in water for 10 minutes and discard the crust. Squeezethe water from the bread and mix with the mince, egg, garlic, cummin,salt and pepper and 3 tablespoons of the wine. (The best results formixing are always achieved by using your hands.) When properlymixed make long thin shapes, like fat cigars, about the length of yourfinger (around 15 of them), roll them in the flour and fry in thevegetable 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 5minutes, stirring and making sure it does not stick. Add thesoutzoukakia as they come out of the frying pan, roll them in thetorrato sauce, add a little more water if needed, cover and cook slowlyfor 10 minutes. Garnish with chopped parsley.With its rich sauce it can be served with plain white rice, or mashed


27/28

potatoes as a main dish. It can also be a very good starter for a dinnerparty.

Serves 4 persons as a main course!

Serves 7 persons as a starter, allowing 2 per person!

Moussaka(Mousakas)

Serves / Yields: 6 people

INGREDIENTS

700 gr. (1 lb.) shoulder of lamb(boneless weight)

700 gr. (1 lb.) aubergines

175 gr. (6 oz.) onions

225 gr. ( lb.) tomatoes

150 ml. (? pt.) olive oil

5 ml. (1 teaspoon) ground allspice

15 ml. (1 tablespoon) chopped parsley

425 ml. (? pt.) bechamel sauce

Salt

Freshly ground black pepperCoating

1 large egg

large pinch grated nutmeg

75 gr. (3 oz.) Cheddar cheese

METHOD

Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm. (? in.) thick. Put into a colander with a light sprinkling of salt between thelayers and leave to drain for half an hour. Peel and slice the onions; peel, de-seedand chop the tomatoes. When ready to cook, pat the aubergine slices dry withpaper. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, frythe aubergine slices gently until tender, in batches, turning once. Lift out anddrain on absorbent paper. Add extra oil between batches as necessary. When allare fried, make the oil in the pan up to 30 ml. again. When this is hot, fry theonions 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, coverand cook very gently for 25 to 20 minutes. Heat oven to 180-C. (350 F.), gasmark 4. In a deep, ovenproof dish, arrange alternate layers of aubergines andmeat, finishing with aubergines. Warm the sauce over a low heat. Separate theegg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into thesauce. Reserve the egg white for use in another dish. Pour the sauce evenly over


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the surface of the dish. Grate the cheese over the sauce. Bake in the oven for 45minutes until the topping is golden and bubbling.

The popularity of Moussaka has deservedly spread. It is a delicious combinationof meat, vegetables and a thick, rich sauce. Its the most traditional Greek dishand also absolutely delicious!

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