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A Collection of Greek Main Dishes
---------- Recipe via Meal-Master (tm) v8.05
Title: Agineres Me Avgolemono (Artichokes with Egg and Lemon Sauce
Categories: Greek, Vegetables, Ceideburg 2
Yield: 4 Servings
Text Only
The classic Greek sauce, avgolemono, is a great low-fat alternative to the
melted butter, mayonnaise or vinaigrette dipping sauces usually served with
artichokes.
Snap the stems off four large artichokes and trim the bases so that they
will sit upright on a plate. Boil a potful of water to which you have
added the juice of a lemon and a pinch of salt. Drop the artichokes in and
boil for 30 minutes or until they are tender. Test by pulling off an outer
leaf and trying the flesh at the base for tenderness.
Meanwhile, in another saucepan, bring a cup of chicken stock to the boil.
In a cup, mix about two-thirds of a tablespoon of cornflour with a little
water until it is smooth and add to the boiling stock, stirring until it
thickens.
Separate 3 eggs, beat the whites until they hold stiff peaks, then add the
yolks and continue beating tin the whole mass is fluffy. Still beating, add
the juice of a lemon and pour in the boiling stock. Pour this mixture back
into the stock saucepan, and stir it over a low heat for a couple of
minutes. It must not boil.
Place the artichokes in the centre of warmed plates and pour the avgolemono
over them. Serve.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Title: Almond Baklava (Baklavas Me Amygdala)
Categories: Bars and sq, Greek, Nuts, Pies & past
Yield: 1 Servings
1 3/4 lb Baklava phyllo leaves
4 c Almond crumbs
1 1/4 c Butter
1/2 c Sugar
1 ts Cinnamon
---Syrup---
4 c Sugar
3 c Water
1/2 c Honey
1 Stick cinnamon
5 Whole cloves; up to 6
Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a
medium size baking pan with melted butter.
Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more
phyllo on top, this time without buttering them. Sprinkle with chopped
almonds. Lay in another layer of phyllo, this time burshing with butter.
Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds
in the same way, until only five phyllo leaves remain. Brush these last
phyllo leaves very well with butter and lay on the top.
Cut away any phyllo ends overlapping the sides of the pan with a sharp
knife. With the same knife, cut through the top phyllo leaves, scoring
serving size squares in the baklava. Dip your fingers in a dish of water
andsprinkle the top layer of phyllo leaves. Put the baklava in a moderate
oven to bake for almost one hour.
Meanwhile, boil the sugar in the water for five minutes. Add the honey and
spices and boil for five minutes more. Remove the spices and keep the syrup
hot. Take the baklava from the oven and let it cool. Pour the syrup over
the baklava.
After it cools, cut the baklava completely through and serve the pieces on
a platter.
NOTES : 1. For Walnut Baklava: 1. Replace almonds with walnuts. 2. Syrup
uses 3 1/2 cups sugar and 1 1/2 cups honey. 2. The baklava can also be made
with half walnuts and half almonds. Recipe by: Greek Cookery Cookbook
Posted to recipelu-digest Volume 01 Number 502 by Sewgoode
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Title: Amigdala Praline (Almond Praline)
Categories: Cookies, Desserts, Greek
Yield: 1 Servings
1 c Almonds
1 tb Butter
4 tb Sugar
Drop of lemon juice
Blanch almonds. Put butter, sugar, and almonds in frying pan and brown
almonds to light-coffee color, stirring constantly with wooden spoon. Add
dro of lemon juice to keep sugar from srystallizing. Pour onto a buttered
marble slab, a buttered platter, or buttered baking sheet. Spread dout
evenly and let cool. Break into pcs., or crumble to use on tarts or ice
cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Anginares a la Polita (Artichokes with Dill Sauce)
Categories: Middle east, Greek, Vegetables, Artichoke, Time/life
Yield: 6 Servings
1/2 c Lemon juice, fresh
1/4 c Flour
1 c Water
6 md Artichoke
1 c Olive oil
1/2 c Onion; finely chopped
1/4 c Dill, fresh or 1 tablespoon
;dried dill weed
2 ts Salt
In a large, deep bowl, beat the lemon juice and flour together with a
whisk or spoon, add the water and beat to a smooth thin paste. Set aside.
With a small, sharp knife, trim 1/8 inch off the stem end of each
artichoke and peel the tough outer skin from the remaining stem. Snap off
the small bottom leaves and any bruised or discolored outer leaves. Lay
each artichoke on its side, grip it firmly, and with a large knife slice
about 1 inch off the top. Spread the top leaves apart gently and pull out
the inner core of thistle like yellow leaves. With a long handled spoon,
scrape out the hair choke inside. Drop the artichokes into the lemon juice
mixture, turning them about to coat them evenly and let them soak while you
make the sauce.
Heat the olive oil over moderate heat in a shallow enameled or stainless
steel casserole large enough to hold the artichokes comfortably. Add the
onions and cook for 5 minutes, or until they are soft and transparent but
not brown. Drain the artichoke soaking liquid into the casserole, add the
dill and salt and, stirring constantly, bring to a boil over high heat.
Lay the artichokes side by side in the sauce and baste them thoroughly.
Reduce the heat to low, cover tightly, and simmer for 20 minutes. Then turn
the artichokes over and, basting occasionally, simmer 25 minutes longer, or
until their bases show no resistance when pierced with the pint of a small
knife. Remove from the heat and let the artichokes cool to room
temperature. To serve, arrange on a platter and spoon the sauce over them.
Source: Time Life Series: Middle Eastern Cooking "crica 69"
MMed by: earl.cravens@salata.com Posted to recipelu-digest by GramWag
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---------- Recipe via Meal-Master (tm) v8.05
Title: Anginares Me Anitho - Artichokes with Dill
Categories: Greek, Appetizers, Vegetables, Vegetarian
Yield: 8 Servings
Karen Mintzias
12 md Globe artichokes
1 Lemon (juice only)
Lemon slices
3 tb Flour (optional)
1/2 c Chopped scallinos,white only
1/4 c Olive or other oil
1 Lemon (juice only)
3 c Water
Salt
Freshly ground white pepper
2 tb Finely chopped dill
3 ts Cornflour
Cold water
2 Eggs
Chopped dill for garnish
Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes
Wash artichokes well and cut off stem close to base. Have ready a bowl of
cold water with the juice of 1 lemon and some lemon slices added. If
desired stir in 2-3 tablespoons flour as this is quite effective in
preventing discoloration.
As each artichoke is prepared, rub cut surfaces with a lemon slice from the
bowl and place in bowl until all are prepared. Cook as soon as possible
after preparation.
Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop
out choke and pink thorny leaves from centre, using a spoon or melon ball
scoop. Cut in half.
In a large pan gently fry spring onion in oil until soft. Add juice of 1/2
lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring
to the boil.
Drain prepared artichokes and add to pan with dill. Return to a slow
simmer, cover and simmer gently for 30 minutes or until artichokes are
tender. Stain cooking liquid into a pan and boil until reduced to half
original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven.
Mix cornflour to a paste with a little cold water and stir into simmering
liquid. Stir until thickened and bubbling and leave to simmer gently.
Beat eggs in a mixing bowl until light and frothy and gradually add
remaining lemon juice. Gradually pour in simmering stock, beating
constantly. Return to pan and stir over low heat for a minute or 2 to cook
the egg.
Pile artichokes on a warm platter, pour sauce on top and sprinkle with
chopped dill. Serve as a light meal or as a first course.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Anginares Tarama
Categories: Greek, Appetizers, Vegetables
Yield: 6 Servings
6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed if necessary
-=OR=-
2 oz -Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg Juicy lemons
1 c Fruity olive oil
Salt
Freshly ground white pepper
To clean the artichokes, cut off the stems flush with the base, remove any
tough, unsightly outer leaves and cut off the top one-third of the flower
bud itself. Force the leaves open a little, and rinse under cold water,
with a squeeze of lemon or a splash of vinegar to prevent discoloring.
Place the artichokes upside-down in a pot large enough to hold them all in
one layer and pour in boiling water to come one-fourth of the way up the
sides. Salt and simmer 15-40 minutes, depending on their age and size -
until the heart is just tender when pricked with a fork. Drain and refresh
them under cold water; drain again and chill.
Beat the tarama or smoked cod's roe with the grated onion. You can do this
easily in a food processor. Finely grate the zest of one lemon and beat in,
with 2 teaspoons boiling water.
Squeeze the juice of both lemons. Alternately dribble in lemon juice and
olive oil, beating each addition in before adding the next, as though
making mayonnaise - it may not need all the oil. If you are doing this by
hand, it take perseverence and elbow grease to make it nice and light.
Taste and season with pepper. Open the artichokes and remove the inner,
soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.
Source: Recipes from a Greek Island - by Susie Jacobs
ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spaghetti Mizithra (Greek-style Spaghetti)
Categories: Greek, Pasta
Yield: 6 servings
1 lb Spaghetti
1 c Butter or margarine
1/2 lb Kasseri cheese, grated
1/4 lb Romano cheese, grated
1/4 c Chopped parsley
Cook spaghetti until tender but firm to the bite. Drain. Melt butter in
large skillet and cook just until it turns brown. Meanwhile, combine
cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then
drizzle with browned butter. Sprinkle with parsley.
Created by: The Spaghetti Factory, Hollywood
(C) 1992 The Los Angeles Times
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Title: Briami Mystras (Multi-Vegetable & Herb Casserole
Categories: Greek, Vegetarian, Vegetables, Casseroles
Yield: 8 servings
1 1/2 lb Potatoes; peeled and sliced
1 1/2 lb Zucchini; scraped and sliced
3/4 lb Okra; trimmed
Vinegar
1 (1 lb) eggplant; sliced*
1 lb Fresh/canned tomatoes;sliced
1 bn Fresh parsley; chopped
1 bn Fresh dill; chopped
Salt & freshly ground pepper
1/2 c Olive oil
5 Scallions; chopped
3 Garlic cloves; minced
Toast or bread crumbs
*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be
salted and rinsed before slicing if desired. In a large bowl, place all the
vegetables, reserving half the tomatoes. Season with the parsley, dill,
salt, and pepper, and mix thoroughly. Layer the vegetables in a large
casserole, alternating vegetables as much as possible. Meanwhile, heat the
oil in a small pan and saute the scallions and garlic, stirring. Chop the
remaining tomatoes and add them to the scallions, stirring. Simmer for 10
minutes, then spoon over the vegetables. Dust the top with the crumbs and
bake in a 350 degree oven for 1 hour. Serve warm or cold. From: "The Food
of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style
Categories: Greek, Meats
Yield: 20 servings
4 tb Butter; melted
1 lb Tomatoes; peeled
1 ts Granulated sugar
Salt & freshly ground pepper
3 Garlic cloves; crushed
1/4 c Dry white wine
1 sm Bay leaf
1 lb Lean ground beef
2 sl Bread; crusts removed,
- soaked in water, and
- squeezed dry
1 ts Ground cumin
1 Egg; lightly beaten
2 ts Parsley; minced
1 ts Salt; (or more to taste)
1 pn Freshly ground pepper
Oil for frying
Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then
strain through a fine sieve or food mill. Meanwhile, combine the remaining
ingredients in a large bowl and knead thoroughly. (The mixture should not
be stiff.) Pinch off pieces a little larger than a walnut and shape with
the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on
all sides in hot oil and then drain on paper towels, or arrange them on a
baking dish and bake in a 375 degree oven for 20 minutes, turning once.
Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a
steaming grain dish and fresh, cooked vegetables or salad.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
York.
Typed for you by Karen Mintzias
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Title: Manestra (Meat With Orzo)
Categories: Greek, Pasta, Meats, Main dish
Yield: 4 servings
1 tb Oil
1 lb Beef or lamb stew meat
2 Onions; chopped
1 c Tomato sauce; -=OR=-
1 tb -Tomato paste instead
1 ts Salt
1/8 ts Pepper
1/8 ts Cinnamon
1 ts Spearmint flakes
4 c Boiling water
1 c Manestra (orzo)
1 c Grated cheese (Mizithra!)
Heat oil in large saucepan and brown meat and onions for 10 minutes over
medium heat. Add tomato, seasonings, and 2 cups water. Cover and simmer
for 1 1/2 hours until meat is tender.
Add remaining water and bring to a boil. Add manestra. Stir once or
twice. Simmer 20 minutes more. Serve hot with grated cheese.
From "The Complete Greek Cookbook" by Theresa Karas Yianilios, Avenel
Books, New York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Kalamarakia Tursi (Pickled Squid)
Categories: Greek, Seafood, Appetizers
Yield: 6 servings
12 md Squid
3 tb Olive oil
Salt
Freshly ground pepper
1/4 c Chopped fresh parsley
Few sprigs fresh rosemary
2 c White vinegar (approx.)
--------------------------PICKLING SPICES & HERBS--------------------------
8 Black peppercorns
2 Garlic cloves
1 Bay leaf
1 Sprig fresh rosemary
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
the squid rounds, heads and tentacles. Cover and simmer until bright pink
and tender (approximately 30 minutes), adding salt and pepper to taste,
parsley and rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices remaining in the pan. Add
white vinegar almost to the top, then the pickling spices and herbs. Seal
the jar tightly and shake. Marinate at least one day before serving. Keep
in the refrigerator.
To serve, remove from marinade and serve cold, within 10 days.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Yuvarelakia Soupa Avgolemono (Meat-Rice "Barrel" Soup)
Categories: Greek, Soups
Yield: 6 servings
1 lb Ground beef, veal or lamb
1 Onion; grated
2 Garlic cloves; crushed (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped dill, mint or basil
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c Water or stock
1 Onion (optional); chopped
1 Celery stalk (opt.); chopped
1/2 Carrot (optional); chopped
1 Lemon (or more), juice only
In a large bowl, combine the meat, grated onion, garlic, rice, 3
tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg,
slightly beaten. Knead for a few minutes, then shape into walnut- sized
barrels and set aside.
In a soup pot, bring the water or stock to boil with the chopped onion,
celery and carrot, and salt and pepper to taste. Lower the heat and add the
meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the
heat.
To prepare avgolemono, beat the two remaining eggs for 2 minutes.
Continuing to beat, gradually add the lemon juice. Then add 1 cup of the
hot broth by droplets, beating steadily, until all has been added. Add to
the soup and heat, being careful not to let it boil. Serve hot, garnished
with parsley.
Note: This soup is frequently made without the additional vegetables added
to the liquid. Also, you may enjoy this soup without avgolemono, in which
case add 1/2 cup canned tomato sauce to the liquid and reduce the water to
4 1/2 cups.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mageritsa (Easter Lamb Soup)
Categories: Greek, Soups
Yield: 8 servings
Intestines, heart, lungs,
& liver of 1 lamb.
1 lamb's feet and tripe, opt
1 Lamb's head (optional)
Salt
2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs
Note: If using the lamb's head, wash it, then soak it in cold water for 3
hours. Drain. Cut the head in half, using a sharp knife, and tie with a
clean string.
If using the lamb's feet and tripe, prepare as follows: If tripe is not
parially cooked, cut open with a sharp knife and clean the inside
thoroughly under running water. Put in a pan with cold salted water to
cover and soak for 30 minutes, then drain and wash with cold water. Cut
into small pieces and put in a large soup pot with the lamb's feet. cover
with cold water, and simmer until tender, adding salt to taste during the
last minutes of cooking. Cube the tripe, remove the meat of the feet from
the bones, and add to the mageritsa at the same time as the cut-up
intestines, adjusting the liquid by adding more water.
Clean the intestines thoroughly by turning them inside out, using a long
skewer or stick (this turning will be quicker if the intestines are first
cut into 2-foot lengths), then wash under cold running water until clean.
Rub the intestines with salt and the juice of 1/2 lemon, rinse again in
cold water and drain. Braid the intestines or tie the ends together with
clean string. Put in a large soup pot with the lamb's head, if using, and
cove with cold water. Bring to a boil, then lower the heat, skim, and
simmer for 30 minutes. Remove the intestines, drain them, and cut into 1/4
inch pieces with the scissors and set aside to add to the soup later. (Use
the remaining portion of the head for another dish.)
Bring the soup stock to a boil and add the scallions, parsley, dill, and
celery leaves. Cut the heart, lungs, and liver into small bite-sized cubes,
and add them to the soup, and simmer for 15 minutes. Add the rice, cut-up
intestines, aniseed, salt and pepper to taste and continue simmering until
the rice is tender, approximately 15 minutes, adding more water as needed
and the brains during the last few minutes of cooking.
Half an hour before serving, bring the soup to a boil, then remove from the
heat and prepare the avgolemono: Beat the eggs for 2 minutes. Continue to
beat, gradually add the remaining lemon juice. Then 1 to 2 cups of the hot
soup by droplets, beating steadily, until all has been added. Add the
avgolemono to the soup. Stir over minimum heat until thickened. Serve
warm but avoid boiling the soup after adding the avgolemono.
A richer Mageritsa can be made by sauteing the scallions in 3 tablespoons
butter or oil before adding to the soup.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Kalamarakia Pilafi (Squid Baked With Rice)
Categories: Greek, Seafood, Main dish
Yield: 4 servings
1 lb Medium squid
Salt
1/4 c Olive oil
3 Garlic cloves; sliced
1/4 c Dry white wine
2 Tomatoes; peeled & seeded
3 tb Butter
1 c Raw long-grain white rice
Chopped parsley
1 tb Chopped fresh rosemary
Freshly ground pepper
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly as well. Slice squid
into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying
pan and add the squid and garlic and saute for 5 minutes. Stir in the wine
and sliced tomatoes, cover, and simmer until the squid is almost tender
(approximately 30 minutes). Transfer to a baking dish.
Meanwhile, heat the butter and saute the rice, without browning, until
transparent, stirring constantly. Add the rice to the squid and sprinkle
with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste.
Add enough hot water to cook the rice, slightly more than 2 cups including
the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40
minutes, or until the rice is tender. Sprinkle with additional chopped
parsley and serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Spanakorizo (Spinach And Rice)
Categories: Greek, Vegetarian, Side dish
Yield: 6 servings
2 tb Clarified butter or oil
1 sm Onion; chopped
1/2 c Raw long-grain white rice
1/2 c Tomato sauce
1/4 c Water (or more)
2 lb Fresh spinach;washed,trimmed
1/4 c Chopped parsley
2 Sprigs fresh mint; chopped
Salt & freshly ground pepper
Grated nutmeg
4 Hard-cooked eggs; sliced
Lemon wedges for garnish
Heat the butter or oil in an enameled pan, then add the onions and cook
until soft and transparent. Add the rice and saute for a few minutes,
stirring constantly, then add the tomato sauce (or same amount of canned
chopped tomatoes, drained) and water, cover the pan and simmer until the
rice is almost tender (approximately 10 minutes). Uncover and stir in the
spinach, parsley, mint; season with salt and pepper. Partially cover the
pan and continue cooking, stirring with a wooden spoon until the spinach
has wilted. Grate a little nutmeg over the top and continue cooking until
all the liquid has been absorbed and the spanakorizo is tender, not mushy.
Remove from the heat and drape with a dry towel until ready to use.
Transfer to a warm serving dish, and garnish with the sliced eggs and lemon
wedges. Serve warm.
Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks
for the spinach and add with the liquid. Leeks need longer cooking time.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
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Title: Bakaliaro Tiganito (Fried Salt-cod)
Categories: Greek, Fish
Yield: 6 servings
1 1/2 lb Dried salt cod
1 1/4 c All-purpose flour
2/3 c Cold water
1 pn Salt
1/4 ts Baking powder
Vegetable oil for frying
Cut the cod into 4-inch sections. Place in a glass or earthenware bowl,
cover with cold water, and soak overnight. The next day, drain and discard
the water. Put the cod in a pot and cover with cold water. Bring to a
boil, then remove from the heat and lift out the cod with a slotted spoon.
Remove the bones and the black skin.
In a medium bowl, combine the flour, water, salt, and baking powder to make
a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch
deep) on both sides, then lower heat and cook until tender, turning once
again. Serve hot, with skordalia, which is cold or room temperature.
Note: If the cod is excessively salty, change water 2 or 3 times during the
soaking period.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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Title: Greek Fish Baked In Grapevine Leaves
Categories: Greek, Fish, Main dish
Yield: 5 servings
5 md Whole fish; cleaned
- heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt & freshly ground pepper
3 Anchovy fillets; rinsed
- minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices & fennel leaves
Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon
juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip
each fish in the mixture, turning to coat and allow to marinate an hour or
two in the refrigerator.
Remove the fish from marinade and drain. Meanwhile, beat the anchovies and
butter together and spread on the fish with a knife. Wrap each fish in
grapevine leaves and place, seam side down, in an attractive baking-
serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot,
garnished with lemon and fennel.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
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Title: Oktapodi Maratho Krasato (Octopus And Fennel In Wine)
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 4 servings
1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
- peeled, seeded & chopped
Salt & freshly ground pepper
Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Garides Kokkiyia Me Feta (Shrimp And Feta In Shells)
Categories: Greek, Seafood, Main dish
Yield: 6 servings
2 lb Large shrimp
1/2 Lemon (juice only)
1 Onion or shallot; minced
3 tb Vegetable oil or butter
1/2 c Tomato sauce
3 Tomatoes
- peeled, chopped & drained
1/4 c Chopped fresh parsley
2 tb Chopped fresh basil or dill
2 Garlic cloves; crushed
Salt & freshly ground pepper
1/2 lb Feta cheese
Fresh basil leaves
(or parsley) for garnish
Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon
juice. Heat the oil or butter in a frying pan and cook the onion until
soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and
pepper to taste. Simmer for 25 minutes, then remove from the heat and
strain.
Butter large scallop or other shells, or individual ovenproof dishes, and
spoon a little sauce into each. Fill with the shrimp and spoon the sauce
over, then crumble the feta over the top. Set into a baking pan and bake
for 15 or 20 minutes in a moderate oven (350 F), or until the shrimp is
cooked and the cheese melted. Garnish with fresh basil or parsley and serve
hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Spicy Squid In Wine, Cyprus Style
Categories: Greek, Seafood, Appetizers
Yield: 8 servings
1 lb Small squid
1/4 c Olive oil or corn oil
3 Onions; peeled, sliced
1/4 c Vinegar
1/2 c Dry red wine
2 Cinnamon sticks
4 Whole cloves
1 Bay leaf
Salt & freshly ground pepper
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly.
Heat the oil in a pan, add the squid, including the tentacles, and onions,
and cook slowly until the onions are translucent. Pour the vinegar and
wine over the squid and onions, then add the remaining ingredients and
enough water to almost cover the squid, if necessary. Cook, uncovered,
over low heat until the squid are tender and all the wine has been
absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf.
Cut the squid into bite-sized pieces and serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Stuffed Squid
Categories: Greek, Seafood
Yield: 5 servings
1 lb Squid
Salt
6 tb Olive oil
1 Onion; chopped
1/3 c Raw long-grain white rice
1/2 c Chopped fresh parsley
1/4 c Chopped fresh mint leaves
2 tb White wine
1/4 c Pine nuts
1/4 c Black raisins
Freshly ground pepper
4 Peeled tomatoes; drained
1/3 c White wine
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly and
cooked along with the sacs after you stuff the latter. Drain and set
aside.
Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few
minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine,
pine nuts, and raisins, and season with salt and pepper to taste. Add
enough water to half cover and cook for a few minutes, then stuff the squid
sacs with the mixture using a very small spoon and allowing enough liquid
in each for the rice to cook. Seal opening with skewers or toothpicks.
Place the stuffed sacs with the heads and tentacles in a baking-serving
dish. Sprinkle with salt and pepper and set aside.
Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper
in a small saucepan and simmer for 5 minutes. Pour the sauce over the
squid and dribble the remaining 2 tablespoons olive oil over the top. Bake
in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice
are tender and the sauce has thickened. Serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Arni Exohiko ("Surprise" Lamb, Country Style )
Categories: Greek, Meats, Main dish
Yield: 8 servings
2 tb Olive oil
8 Loin lamb chops
18 Sheets commercial phyllo
6 tb Butter; hot and melted
2 c Peas; cooked and drained
16 Potato balls; parboiled
16 Cherry tomatoes; peeled
1/2 lb Kasseri cheese; in 8 pieces
Salt & freshly ground pepper
3/4 c Chopped fresh parsley
1 pn Dried oregano
*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
turning frequently. Lower the heat and simmer for 15 minutes, then remove
from the heat. Meanwhile, unroll the filo sheets and cover with a damp
towel. In a small pan over low heat, have the butter hot without letting
it brown. Remove two sheets of filo, brush with hot butter over the first,
then cover with the second sheet and brush it with butter. In the center
of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls,
2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper,
a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo
around the lamb and vegetables like a sealed parcel. Place, seam side
down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
aside while you repeat the procedure with the remaining ingredients to make
8 "parcels". Brush hot butter on the tops, then bake in a moderate oven
(350 F) for 45 to 50 minutes or until golden in color. Remove from the oven
and arrange on a warm platter or on individual dishes. Serve warm, with a
fresh-cooked or raw vegetable salad.
Note: The vegetables and herbs may be varied. Substitute green beans or
lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko
is frequently prepared using buttered waxed paper, parchment paper or
aluminum foil rather than with filo.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Veal Stifado
Categories: Greek, Meats, Main dish
Yield: 5 servings
2 tb Olive oil
1 1/2 lb Lean veal; in 1-1/2" cubes
2 Garlic cloves
Salt & freshly ground pepper
1/4 c Red wine vinegar
2 tb Dry red wine
3 Peeled tomatoes; chopped
1 lg Bay leaf
1 tb White or brown sugar
1 1/2 lb Small white onions; peeled
1/4 c Chopped fresh parsley
2 tb Butter; cut into bits
1 Cinnamon stick
3 Whole cloves
In a baking-serving casserole, heat the oil, then add the veal and saute on
all sides. Add the garlic and season with salt and pepper. Stir with a
wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and
enough water to cover the veal. Arrange the onions over the meat, sprinkle
the parsley and butter bits over the top, and slip the spices in between
the meat and the onions. Shake the casserole a few times, then cover with
an inverted plate to keep in place and cover tightly with a lid (using a
little flour-water paste around the inside of the lid to seal if you wish).
Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a
burner, until the veal and onions are tender. Remove from the heat and
serve warm.
Note: After peeling the onions, pierce the root end of each onion with the
tip of a small, sharp knife, then slash again at a right angle to make a
cross. This will keep the onion whole and intact during the cooking
process.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Pork Braised With Celery Avgolemono
Categories: Greek, Meats, Main dish
Yield: 4 servings
3 lb Lean shoulder or leg of pork
4 tb Butter or margarine
1 Onion; finely chopped
Salt & freshly ground pepper
3 c Hot water (approximately)
1 Bunch celery
2 tb Flour
2 Egg yolks
1 1/2 Lemons (juice only)
Parsley or celery leaves
Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the
fat and skin may be left on during the cooking and removed later). Melt 2
tablespoons of the butter in a heavy pan or Dutch oven. Add the onion and
cook until soft and transparent, then add the pork and cook, stirring, over
medium heat until the raw meat color disappears. Season with salt and
pepper, add hot water to cover, then cover and simmer gently (or bake in a
325 F oven) for 30 to 35 minutes, or until almost tender. (The timing is
important because the celery is to be added and cooked with the pork only
until both are tender but not overcooked.)
Meanwhile, prepare the celery. Wash the stalks and scrape the heavy ones
slightly. Cut each stalk once lengthwise (if large) and then across into
1-1/2 inch slices. (Use the leaves as well, if desired, but a few might be
saved for a garnish or an accompanying salad.) Add the celery to pork and
continue simmering 25 minutes until both are tender. Using a slotted
spoon, remove the pork and celery and place in a serving dish, first
removing and discarding the fat from the meat. Keep warm. Skim the fat
from the cooking liquid, then add water or boil down rapidly to make to
make 1-1/2 cups. Keep hot while you prepare the avgolemono.
To prepare the avgolemono, heat the remaining 2 tablespoons butter in a
pan. Stir in the flour, and after cooking over low heat for 1 minute,
gradually add 2 cups of the hot cooking liquid from the meat. Stir until
the sauce comes to a boil. Meanwhile, in a small bowl, beat the two
remaining egg yolks and add the lemon juice, droplet by droplet, beating
all the while. Beat a little of the thickened cooking liquid into the yolk
mixture, then add the yolks to the pan of hot liquid. Mix well and cook
over low heat until thickened. Pour the hot sauce over the pork and
celery, garnish with parsley or celery leaves and serve warm.
Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of
celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding
it to the pork. A little scraped, diced carrot may be added with the
celery.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kota Kapama (Chicken Braised With Cinnamon & Cloves)
Categories: Greek, Poultry, Main dish
Yield: 5 servings
1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter & oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed with:
1/4 c Water; (mix w/ tomato paste)
1 lg Cinnamon stick
3 Whole cloves
Salt & freshly ground pepper
Fresh parsley or watercress
*Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces.
Arrange the chicken parts in a glass or earthenware bowl and rub all over
with lemon juice. Allow to stand while heating the butter and oil in a
heavy braising pot. Slip the chicken into the fat and cook over medium
heat, turning with tongs to avoid pricking the flesh; saute until light
chestnut in color. Heat the wine in a small pan, pour over the chicken,
shake the pan, and continue cooking over low heat. Stir in the tomatoes
and tomato paste, slip the cinnamon and cloves in among the pieces, and
cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the
chicken is tender and the sauce thick. Or, transfer to a medium slow oven
(325 F) to complete the cooking. Season with salt and pepper. Serve warm
over cooked grain or mashed potatoes with green raw or cooked vegetables
and chilled wine. Garnish with parsley or watercress.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kotopoulo Kokkinisto (Reddened Chicken)
Categories: Greek, Poultry, Main dish
Yield: 6 servings
1 Frying or roasting chicken*
3 tb Vegetable oil or butter
1 Onion; chopped
2 tb Butter
2 tb All-purpose flour (optional)
1 c Dry white wine
- (more if necessary)
2 c Chopped, drained tomatoes
2 tb Chopped fresh parsley
1 pn Dried marjoram or thyme
Salt & freshly ground pepper
Water if necessary
*Note: Chicken should be about 3 pounds, and cut into serving pieces.
Wash and dry the chicken. In a frying pan, heat the oil or butter and sear
the chicken over high heat, turning constantly to avoid burning the
chicken. Remove each piece when reddish in color. Lower the heat and
saute the onion until soft, adding butter while stirring. For a thicker
sauce, add the flour and cook 2 minutes, then add the wine and tomatoes.
Simmer until thickened, then strain the sauce into a baking-serving
casserole. Sprinkle the herbs over the chicken, season lightly with salt
and pepper, and shake the casserole gently. Chicken should be almost
covered with liquid; if not, add a little water. Cover tightly and simmer
over low heat or transfer to a medium oven (350 F) to bake for 1 hour, or
until the chicken is tender and the sauce thick. Serve warm.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Chicken, Cyprus Style
Categories: Greek, Poultry, Main dish
Yield: 6 servings
1 Roasting chicken
3 tb Vegetable oil or butter
1/2 c Blanched, slivered almonds
3/4 c Raw long-grain white rice
1/2 c Dry white wine
1 1/4 c Water
Salt
1 ts Ground cinnamon
1 pn Granulated sugar
1/2 c Currants
Butter or vegetable oil
-(butter should be melted)
Wash and dry the chicken, reserving the liver, and set aside. In a medium
saucepan, heat the oil or butter and saute the almonds and liver, then
remove with a slotted spoon. Chop the liver and set aside with the nuts.
Add the rice to the fat in the pan and saute over medium heat, stirring
constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover
and cook for 12 minutes, or until the rice is almost tender. Stir in the
almonds, liver, and currants and remove the pan from the heat.
Spoon the stuffing into the large cavity of the chicken and close tightly
with skewers. Truss the chicken and brush the surface lightly with melted
butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4
hours, or until tender, in moderate oven (350 F), turning with 2 wodden
spoons every 20 minutes and basting frequently with drippings. Remove the
stuffing from the cavity and transfer to the center of a warm platter.
Carve the chicken and arrange around the stuffing. Serve warm.
Note: For a popular mainland version, substitute pine nuts, nutmeg, and a
little chopped celery and parsley, and soaked bread for the almonds,
cinnamon, and rice.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Braised In Walnut Sauce
Categories: Greek, Poultry, Main dish
Yield: 4 servings
1 Frying or roasting chicken*
Salt & freshly ground pepper
1 Large onion; sliced
4 tb Butter
1 Bay leaf
1 Sprig of fresh thyme
1 c Milk
2 Egg yolks
1 ts Grated nutmeg
1 c Shelled walnuts; crushed **
*Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
pieces. **Walnuts may be crushed in a mortar, blender or food processor.
Wash and dry the chicken parts and season lightly with salt and pepper. In
a heavy frying pan, saute the onion in butter until soft, then add the
chicken parts after a few minutes. Saute on all sides, then add the bay
leaf, thyme, and enough hot water to almost cover. Tighty cover the pan
and simmer the chicken until tender (approximately 1 hour). Using a
slotted spoon, remove the chicken to a warm platter and keep warm while you
prepare the sauce.
Strain the remaining pan liquid into a small saucepan and bring to a boil.
Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the
strained pan liquid and cook over very low heat until the sauce boils,
stirring constantly. Sprinkle in the nutmeg, then stir in the crushed
walnuts. Simmer another minute and pour over the chicken. Serve warm.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Stifado
Categories: Greek, Main dish
Yield: 4 servings
1/4 c Olive oil
1 1/2 lb Boneless beef chuck
- cut into 1-1/2" cubes
2 tb All-purpose flour
12 oz Small white boiling onions
- peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves; minced
2 1/2 tb Chopped fresh thyme; -OR-
1 ts -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR-
1 ts -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR-
1 ts -Dried oregano
1 Bay leaf; crumbled
1 ts Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt & freshly ground pepper
Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over
medium high heat. Toss beef with flour in large bowl. Add beef to pan in
batches and cook until brown, stirring occasionally, about 3 minutes per
batch. Transfer browned beef to bowl. Add onions to pan and cook until
light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic,
herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake
in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm to 350 F oven before continuing.)
Stir feta into stew. Return to oven and continue baking until cheese is
heated through, about 10 minutes. Season with salt and pepper and serve.
Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. Typed for you
by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Shrimp Baked With Feta, Ouzo And Cognac
Categories: Greek, Seafood, Main dish
Yield: 4 servings
28 oz Canned tomatoes
6 tb Olive oil
1 md Onion; finely chopped
1 Garlic clove; finely minced
1/4 ts Sugar
Salt & pepper to taste
2 tb Butter
2 lb Deveined shrimp
3 tb Ouzo
3 tb Metaxa 'cognac'
1/4 lb Feta cheese
2 tb Fresh, chopped parsley
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4
tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add
tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until
sauce is thickened.
Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp
over medium-high heat until pink. Add ouzo and cognac. Flame shrimp.
Place in casserole or individual ramekins. Cover with the tomato sauce.
Sprinkle with crumbled feta and parsley. (This much of preparation can be
done ahead of time.) Bake in 425 F oven 10 minutes or until well-heated
and feta has melted. Serve with crusty bread and a salad. Freezes well.
Defrost when ready to use. Bake, covered, at 400 F 10-15 minutes.
Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Chicken With Orzo
Categories: Greek, Poultry, Pasta, Main dish
Yield: 4 servings
1 Frying chicken, quartered
1 tb Butter
1 3/4 c Orzo
1 1/2 ts Salt
1/2 ts Oil
1 c Chicken broth
6 oz Tomato paste
1/4 ts Pepper
Plain yogurt
Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup
water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1
hour. Fifteen minutes before chicken is done, bring 2 quarts of water to
boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 minutes. Drain
orzo in colander. Rinse in cold water. Drain. Remove baked chicken from
oven. Place in dish. Cover tightly with heavy-duty foil. Set aside. Turn
oven to 425 F. Add 1 cup water and broth to roasting pan. Stir to loosen
drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo.
Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust
salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with
baked chicken.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed
for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Lamb Baked In Paper
Categories: Greek, Meats, Main dish
Yield: 6 servings
1 Leg of lamb *
2 oz Feta or Kasseri (or more)
1 ts Thyme
1 ts Spearmint flakes
1 ts Oregano
2 Garlic cloves
2 Lemons, juice only
1 tb Salt
Pepper to taste
*Note: Lamb shanks may be substituted for leg of lamb.
Wipe meat with damp cloth. Make incisions with small sharp knife on all
sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with
lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy
paper twice. Use greaseproof paper such as cooking parchment or oil brown
paper. (do not use aluminum foil. It prevents browning.) Tie with string.
Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
Books, New York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Pilaf Atzem (Epirus Style)
Categories: Greek, Poultry
Yield: 4 servings
1 Frying chicken (2-1/2 lbs)*
4 tb Butter or vegetable oil
1 lg Onion; diced
Salt & freshly ground pepper
1 Cinnamon stick (optional)
1/2 c Tomato sauce
1 1/2 c Raw long-grain white rice
*Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for the
chicken.
Wash, dry and cut the chicken into serving pieces. In an attractive
cooking-serving casserole, heat the butter, and saute the chicken and the
onion, turning the chicken pieces constantly. Sprinkle with salt and
pepper, then add cinnamon stick, tomato sauce, and enough water to almost
cover the meat. Cover and simmer on top of the stove or bake in a moderate
oven (350 F) for 40 minutes. Pour out the liquid, measure, and if
necessary add enough water to make 3 cups. Pour back into the casserole,
add the rice and shake the pan a few times to mix the rice in. Continue
cooking, uncovered, for 20 minutes longer, or until all the liquid has been
absorbed by the rice. Remove from the heat and drape with a dry towel for 5
minutes. Serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kefallinian Spicy Meat Pie
Categories: Greek, Meats, Main dish
Yield: 12 servings
1 sm Leg of lamb
- boned, cut into 1" pieces,
- bones reserved
1 Lemon (juice only)
1/4 c Oil or butter
1 Onion; chopped
3 md Potatoes; parboiled in their
- jackets, peeled & diced
1 lg Carrot; parboiled, diced
3 c Parboiled white rice;drained
2 tb Tomato puree
1 c Feta cheese, crumbled
1/2 c Chopped fresh parsley
2 Sprigs fresh mint; chopped
1 ts Dried oregano
1 Garlic clove; sliced
1 ts Ground cinnamon
1 Orange or lemon peel
- cut into pieces
Salt & freshly ground pepper
16 Commercial filo sheets
6 tb Butter (or more); melted
3 Hard-boiled eggs; quartered
On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos
(Ascension Day) is celebrated with the traditional "kreatopita" (meat-pie).
This spicy pie also ushers in the beginning of Lent on the day of Apokreas.
In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1
hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice
on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions
and lamb, and saute the meat on all sides until the onions are soft without
browning. Pour the onions, lamb, and juices into a large bowl. Add the
diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint,
oregano, garlic, cinnamon, and fruit peel and season with salt and freshly
ground pepper. Add enough reserved lamb broth for liquid while pie bakes,
then mix with a wooden spoon.
Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets,
brushing the melted butter in between the sheets, making sure the pastry
fits the sides and bottom of the pan. Pour in the filling, spreading evenly
with a spatula. Place the egg quarters here and there across the top and
cover with the remaining filo sheets, brushing with butter as before. Flute
the edges with two fingers or a fork and brush the top with butter. Using a
sharp knife, score the top 3 filo sheets into square or diamond shapes, or
prick the homemade pastry with a fork. Bake for 40 to 50 minutes in
moderately slow oven (325 F), raising the temperature to 350 F during the
last 10 minutes. Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut
into diamonds or squares and serve warm.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Lamb Pie, Ioannina Style
Categories: Greek, Meats, Main dish
Yield: 10 servings
2 tb Butter or margarine
1 md Onion; chopped
1 1/2 lb Lean lamb (pref.leg), ground
1 ts Ground cinnamon (or more)
Salt & freshly ground pepper
1 c Tomato sauce or puree
- diluted w/ water & warmed
1/2 c Chopped fresh parsley
5 sl Toast (thin)
1 1/2 c Milk
3 Eggs; lightly beaten
3/4 c Grated mizithra & kefalotyri
12 Commercial filo sheets
6 tb Butter; melted
In a frying pan, heat the 2 tablespoons butter and cook the onion until
translucent. Add the lamb and cook gently, while mashing and stirring with
a fork until the raw color disappears. Season the meat with cinnamon, salt,
pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer
for 20 minutes. (This much can be cooked a day in advance and stored in the
refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft
mixture, and add to the meat along with the eggs and cheese. Mix the
filling with a wooden spoon, taste, and add more cinnamon if you like.
Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6 filo
sheets, brushing melted butter in between the sheets, making sure the pasry
fits the sides and bottom of the pan. Pour in the filling, spreading evenly
with a spatula. Cover with the remaining 6 filo sheets, brushing with
butter as before. Flute the edges with two fingers or a fork and brush the
top with butter. Using a sharp knife, score the top 3 filo sheets into
square or diamond shapes. Bake for 40 to 50 minutes in a moderately slow
oven (325 F), raising the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15 minutes. Cut into
diamonds or squares and serve warm.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kreatopita Therini (Summery Meat Pie)
Categories: Greek, Meats, Main dish
Yield: 10 servings
4 Scallions; chopped
3 tb Butter or oil
1 lb Veal, beef or lamb (ground)
4 sm Zucchini; scrubbed, cubed
1 sm Eggplant; cubed
1 c Canned tomatoes; drained
1/4 c Chopped fresh parsley
Salt & freshly ground pepper
1/2 ts Ground coriander or allspice
1 ts Dried oregano
1 c Grated cheese (Mizithra!!!)
Bread crumbs, if necessary
10 Commercial filo sheets
6 tb Butter; melted
Saute the scallions in the 3 tablespoons butter in a large frying pan and
add the meat. Simmer a few minutes, then toss in the zucchini, eggplant,
tomatoes, and parsley and season with salt and pepper. Cover the pan and
simmer for 30 minutes, adding the coriander and oregano during the last 10
minutes. Remove from the heat and stir in the cheese. (The mixture should
be thick; if any liquid remains, dust lightly with bread crumbs to absorb.)
Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each.
Spread the filling over the filo evenly, then top with the remaining filo
sheets, buttering each as before. Score the top few filo sheets into
squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until
golden in color and the dough is crisp. Remove from the oven, and let stand
for 10 minutes, then cut and serve warm.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kotopita (Greek Chicken Pie)
Categories: Greek, Poultry, Main dish
Yield: 10 servings
1 Chicken, stewed
1/4 c Butter or margarine
1/4 c All-purpose flour
2 1/2 c Chicken broth/stock; warmed
1/4 c Milk, optional
3 Eggs; lightly beaten
3/4 c Grated cheese *(see note)
Salt & freshly ground pepper
1 ts Grated nutmeg
Thyme or mint leaves;chopped
12 Commercial filo sheets
*Note: Suggested cheeses are either Mizithra or Kefalotyri. If
unavailable, Parmesan or Romano could be substituted. :-(
Remove the bones and skin from chicken and discard. With your fingers tear
the chicken into strips, not too small. Set aside while you prepare the
sauce. Melt the 4 T butter in a heavy pan, then blend in the flour,
without scorching, over medium heat. Remove from the heat for a minute and
stir in the warm broth, then return to the heat and cook gently until the
sauce boils. Cool. Mix in the milk if the sauce seems too thick, then add
the eggs, cheese, a little salt, pepper, nutmeg, and thyme.
Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
brushing each with melted butter. Pour in the chicken filling, then cover
with the remaining filo sheets. Tuck the top filo over the bottom and
flute the edges. Score the top 3 filo sheets with a sharp knife. Bake in
a moderate oven (350 F) for 40 minutes, or until crisp and golden chestnut
in color. Remove from oven and let stand for 15 minutes before cutting
into 9 to 12 squares. Serve warm. (Serves 9 to 12)
Note: In Epirus, Kotopita is sometimes made with a large amount of onions.
If you would like to try it, use the recipe above plus 1 pound of Spanish-
type onions. Peel and slice the onions, boil in water for 5 minutes, and
drain. Prepare the sauce without the cheese and bake the chicken and
onions in the sauce, between homemade filo, preferably, or commercial filo.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Byzantine Dolmathes (Stuffed Grapeleaves)
Categories: Greek, Appetizers, Main dish
Yield: 60 servings
1 Jar grapeleaves (or fresh)
----------------------------------FILLING----------------------------------
2 tb Oil
1 lb Ground beef or lamb
2 Onions; chopped
1 Garlic clove; pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper to taste
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine (optional)
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon (juice only)
-----------------------------------SAUCE-----------------------------------
3 Eggs
2 Lemons (stained juice only)
1 c Hot broth
If using canned grape leaves, rinse off brine by floating leaves in a basin
of cold water. Prepare fresh vine leaves by pouring a cup of boiling water
over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat
surface. Lay leaf stem side up. Snip off stem with kitchen shears.
MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic
on medium heat for 5 minutes, mixing it as it cooks. Add water and
remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and
cook 10 minutes, until water is absorbed. Set aside until cool enough to
handle. Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They will not always
meet. Pick up stem end of leaf, tucking in the filling. Roll away from
you. It will be an oblong roll like a sausage.
Line the bottom of a large skillet with 4 leaves. Place each roll so that
the tucked under end is on the bottom. Arrange each roll snugly, one next
to the other, until all the leaves (except 3), and filling are gone. Place
these leaves flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.
Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer
and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon
Sauce and add to broth immediately or serve without sauce either cold as an
appetizer or as a hot entree.
EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5
minutes, with an electric beater or 10 to 15 minutes by hand. Add juice
slowly, beating all the while. Mix 1 cup hot broth into beaten eggs,
stirring it in quickly with spoon (or wire whisk) so heat will not curdle
the eggs. Cook over very low heat until thickened.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
Books, New York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Taverna With Tomatoes
Categories: Greek, Poultry, Main dish
Yield: 6 servings
1 Chicken, cut into pieces
1/4 lb Butter
2 tb Oil
1 Lemon (juice only)
1 ts Salt
1/8 ts Pepper
2 lb Canned whole tomatoes
1 Onion; thinly sliced
1 tb Oregano
1 ts Marjoram
1 ts Savory
1 Bay leaf
1/2 c Red wine
Wash chicken well with cold water. Combine butter and oil and heat. Pour
half of it into shallow baking pan and lay chicken in it. Mix strained
lemon juice in remaining mixture and baste chicken. Sprinkle with salt and
pepper. Bake at 400 F for 30 minutes.
Put tomatoes and remaining ingredients in a pot, bring to a boil and pour
over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2
hours more. Serve over a bed of rice pilaf or add any kind of parboiled
pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2
hour of cooking time.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Garides Tourkolimano (Greek Shrimp)
Categories: Greek, Seafood, Main dish
Yield: 6 servings
3 lb Raw large shrimp
1/2 c Lemon juice
1/2 c Butter; whipped
1 Garlic clove; minced
1 c Chopped green onion tops
3 lg Tomatoes; peeled, in wedges
1 ts Oregano
Salt & pepper
1 lb Feta cheese, crumbled
3/4 c Cream sherry
Peel and devein shrimp. Sprinkle with lemon juice and set aside.
Melt butter in large skillet. Saute garlic, green onion tops and tomato
wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn
shrimp frequently and saute until pink. Add feta cheese and cream sherry.
Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to
casserole. Spoon cheese-sherry mixture over shrimp.
Source: Michaels Restaurant - Rochester, Minnesota.
Favorite Restaurant Recipes - ISBN: 0-89535-100-5
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Oktapothi Toursi - Pickled Octopus
Categories: Seafood, Appetizers, Greek
Yield: 8 servings
1 Octopus (about 1 kg)
1 Garlic clove; crushed
1/2 c Olive oil
1/2 c Vinegar
Salt & pepper to taste
Serves: 6-8 Cooking time: 45-60 minutes
To clean octopus, pull of tentacles, remove intestines and ink sac. Cut
out eyes and beak. Remove skin and rinse well. Place head and tentacles
in a pan over low heat until it turns deep pink and is tender (about 45 to
60 minutes). Drain and when cool enough to handle strip off suckers from
tentacles if desired. Cut head and tentacles into bite-sized pieces and
place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and
pepper to taste. Mix well, cover and leave to marinate in refrigerator for
12 hours before using. Stir occasionally.
To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges
and parsley. Supply cocktail picks for your guests' convenience.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Cuttlefish With Spinach
Categories: Greek, Seafood, Main dish
Yield: 6 servings
750 g Cuttlefish or squid
1/3 c Olive oil
Water
Salt
Freshly ground black pepper
750 g Spinach
1 c Chopped spring onions
1/2 Lemon (juice only)
Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for
this dish, though either may be used. Cleaning cuttlefish can be a rather
messy business as these marine molluscs have an ink sac from which the
pigment sepia is obtained. The sac ruptures easily and is usually ruptured
by the time you purchase them, so don't be put off by their colour - the
ink rinses off easily.
Rinse cuttlefish or squid and remove head, attached tentacles and
intestines; discard intestines. Pull out cuttle bone or fine transparent
bone if squid is being prepared. Pull off fine skin and rinse. Remove
eyes and beak from head, leave head attached to tentacles and pull or rub
off skin from tentacles, or as much skin as will easily come off.
Slice hood or body into strips. If squid are large, slice head and
tentacles - cuttlefish tentacles are usually small and these are left
intact. Place prepared cuttlefish or squid in pan and set on medium heat.
Cover and cook for 15 minutes in its own juice. Add half the oil, just
enough water to cover, and salt and pepper to taste, cover and simmer
gently for 45 minutes or until tender.
Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and
stalks coarsely.
Heat remaining oil in a separate pan and gently fry spring onion until
soft, add spinach and stir over heat until it wilts. Add spinach mixture
to cuttlefish or squid with lemon juice and adjust seasonings with salt and
pepper. Cover and simmer for further 10-15 minutes. Serve hot.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Pilafi Me Mythia (Mussel Pilaf)
Categories: Greek, Seafood, Main dish
Yield: 6 servings
1 1/2 kg Fresh mussels
Water
Salt
1/4 c Olive oil
1/4 c Butter
1 lg Onion; finely choppped
1/2 c Dry white wine
Freshly ground black pepper
2 c Short grain rice
1/4 c Chopped parsley
Parsley sprigs, lemon wedges
Serves: 6 Cooking time: 45 minutes
Scrub mussels with a stiff brush, scraping shells with a knife blade to
clean them thoroughly. Tug beard towards pointed end to remove. Place in
a bowl of lukewarm salted water until mussels open. If any are open to
begin with, tap shell - if mussel does not close, then discard it. While
mussels are open, run lukewarm water into the bowl so that any sand can be
expelled from the mussels. Drain.
Heat oil and butter in a deep pan and add onion. Fry gently until
transparent. Add mussels, cover pan and cook for 5 minutes until shells
open. If any do not open, then discard them. Add 3 cups cold water, wine,
1 1/2 teaspoons salt and pepper to taste. Cover pan and bring to a slow
simmer. Simmer gently for 10 minutes, then remove mussels with a slotted
spoon.
Wash rice until water runs clear, then add to liquid in pan with the
parsley. Bring to the boil, stirring occasionally. Reduce heat, cover pan
tightly and cook over low heat for 15 minutes.
While rice is cooking scoop mussels from shells and reserve. Keep 6
mussels in the shell for garnish. Put shelled mussels on top of rice.
Place two paper towels over rim of pan and fit lid on firmly. Leave on low
heat for further 5 minutes, then remove pan to side of stove and leave for
10 minutes.
Blend mussels through rice with a fork and pile pilafi in a dish. Garnish
with reserved mussels, parsley sprigs and lemon wedges.
Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
different flavour.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 186302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Lambratis Andros (Easter Lamb Or Kid Andros Style)
Categories: Greek, Meats
Yield: 20 servings
1 Baby lamb or kid, 10-12 kg
Salt
Freshly ground black pepper
2 Lemons
1/4 c Butter; melted
1/4 c Olive oil
--------------------------SPINACH & FETA STUFFING--------------------------
2 1/2 kg Spinach
3 c Chopped spring onions
3/4 c Olive oil
1 c Short grain rice
1 1/2 kg Feta cheese
1/4 c Chopped fresh dill
1/4 c Chopped fresh mint
Salt
Freshly ground black pepper
Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours
Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb
with lemon juice, salt and pepper. Cover and leave aside until stuffing is
prepared.
Trim roots from spinach and remove discoloured and damaged leaves. Wash
spinach in several changes of water, drain well and chop coarsely.
In a large deep pan (not aluminium) gently fry spring onions in oil until
soft, add spinach and stir over heat until it wilts. Stir in washed rice,
cover pan and cook on low heat for 10 minutes until most of liquid is
absorbed. Remove from heat and cool. Break up feta into small chunks and
add to spinach mixture with herbs. Mix well, taste, then add salt if
necessary and a generous grinding of pepper. Blend thoroughly.
Partly sew up the cavity with white string, pack stuffing in through
opening and finish sewing up the cavity. Push foreshanks back towards body
and tie in postition, passing string over back of carcase. Tie back legs,
leaving them a little apart - tying will prevent them splaying outwards.
Rub outside again with lemon juice, salt and pepper and place on a rack set
in a large catering-size baking dish.
Combine melted butter with olive oil and brush half of this over the lamb
or kid. Cover dish with large sheets of foil, sealing joins with double
folds. Press foil under edges of dish to seal completely.
Bake in a moderate oven for 4-5 hours. After 2 hours lift foil and brush
meat with butter-oil mixture. Cook for further 1 1/2 to 2 hours, remove
foil, brush again and cook uncovered for 30 minutes or until meat is cooked
through and browned. Remove from oven, cover with foil and a thick cloth
and leave to rest for 30 minutes before carving. Lift lamb or kid onto a
large wooden board, remove string and spoon stuffing onto a platter. Turn
the carcase onto its back and chop along backbone from the inside with a
cleaver. Then chop each half into chunks and pile onto platters. Meat on
legs may be carved into slices.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Keftethes Apo Ton Pontos (Meat Patties From Ponti)
Categories: Greek, Meats
Yield: 6 servings
500 g Veal stew meat
250 g Pork stew meat
3 sl Stale bread (thick slices)
- crusts removed
1 Onion; finely chopped
1 Garlic clove; finely chopped
3 tb Chopped parsley
1 ts Chopped mint
1 ts Chopped basil
1 md Tomato; peeled, chopped
1 Egg
1 tb Vinegar
1 ts Bicarbonate of soda
1 1/2 ts Salt
Freshly ground black pepper
Flour to coat
Oil for frying
Serves: 5-6 Cooking time: 8-10 minutes
Finely grind veal and pork, leaving some fat on pork. Combine meats.
Soak bread in cold water. Squeeze dry and crumble into a mixing bowl. Add
onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and
pepper. Add meat and blend in lightly and thoroughly, using a hand if
necessary. Chill for 1 hour.
Taking about 2 tablespoons of the mixture at a time, roll into balls.
Moisten hands occasionally. Roll balls in flour and flatten into rounds 5
cm (2 inches) in diameter. Shallow fry in hot oil for 4-5 minutes each
side. Patties will puff up. Turn carefully with spatula or tongs. Drain
on paper towels and serve immediately with fried potatoes and vegetables or
salad.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Arni Fricasse (Lamb Fricasse)
Categories: Greek, Meats, Main dish
Yield: 6 servings
1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, opt.
Salt and pepper
Prepared vegetable *see note
----------------------------EGG AND LEMON SAUCE----------------------------
1 1/2 c Stock
1 tb Cornflour
3 Eggs; separated
1 Lemon (juice only)
Salt
Freshly ground white pepper
Serves: 4-6 Cooking time: 1 3/4 to 2 hours
In a heavy-based saucepan or Dutch oven gently fry onion in butter until
transparent. Increase heat and add cubed lamb. Cook, stirring constantly,
until meat juices evaporate. Meat should not brown. Reduce heat and add
hot water, herbs and salt and pepper to taste. Cover and simmer gently for
1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe
and vegetables are tender. Carefully drain liquid from pan into a
measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan
contents hot.
Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a
paste with a little cold water and add to stock, stirring until thickened
and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until
stiff, add egg yolks and continue beating until light and fluffy. Add
lemon juice gradually, beating constantly. Gradually pour in boiling,
thickened stock, beating constantly. Return sauce to pan and cook,
stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do
not allow sauce to boil. Remove from heat and continue to stir for 1
minute. Season to taste.
Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the
side of the stove for 5 minutes. Arrange lamb and vegetable on a serving
dish and sprinkle with chopped herb. Serve immediately with crusty bread
and a chilled white wine.
*Note: Use any one of the following for the vegetable:
8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for
further 30-45 minutes.
500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in
boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and
cook for further 45 minutes. Pork can be used instead of lamb with this
vegetable.
4 heads endive, washed well and trimmed of any coarse leaves. Slit heads
in half lengthways and blanch in boiling salted water for 2 minutes. Drain,
add to meat after 1 1/2 hours and cook for further 15 minutes.
4 small firm heads lettuce, washed well and quartered. Place in a colander
and scald with boiling water. Add after 1 1/2 hours and cook for further
15 minutes.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Arni Lemonato (Roast Lemon Lamb)
Categories: Greek, Meats
Yield: 8 servings
1 Leg of lamb, about 2 kg
3 Garlic cloves
2 Lemons (juice only)
Salt
Freshly ground black pepper
1 ts Dried rigani or oregano
2 tb Butter or margarine
1 c Hot water
Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours
Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut
garlic cloves into slivers and insert in slits. Rub entire surface with
lemon juice and season with salt and pepper. Sprinkle with herb and place
in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and
add hot water to pan. Spread butter on lamb and return to oven. Cook for
further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking
to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes
before carving. Skim off excess fat from pan juices, reduce if necessary
and serve with the lamb.
Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the
lamb during the last hour. Sprinkle with additional lemon juice, herb,
salt and pepper.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Arnaki Se Fillo (Lamb In Fillo)
Categories: Greek, Meats, Main dish
Yield: 6 servings
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions; sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter; melted
Salt
3 md Tomatoes; peeled
1 ts Rigani or oregano
125 g Feta cheese; cut in 6 slices
*Note: Lamb steaks should be about 2 cm (3/4 inch) thick.
Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes
Trim steaks of most of the fat and shape neatly - trimmings can be used in
a ground lamb dish. Season with pepper.
Heat butter or oil in a frying pan and brown steaks quickly on each side -
do not cook through. Lift out onto a dish and leave until cool. Add
onions to pan and fry gently until transparent, add garlic and remove from
heat.
Brush a sheet of fillo pastry with melted butter and place another sheet on
top, brushing again with butter. Fold in half to make almost a square of
fillo. Put aside and cover wtih a dry tea towel, then one dampened with
warm water. Repeat with remaining fillo to give 6 prepared squares. Take
one square and brush top with butter - leave remaining pastry covered.
Place a lamb steak in the centre and season lightly with salt. Top with
onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a
little rigani, salt and pepper and place a slice of feta cheese on top.
Bring up ends of fillo pastry and double-fold over top. Fold in ends as
you would a package then tuck ends underneath. This is known as a the
chemist's (druggist's) fold. Place on a buttered baking tray. Repeat with
remaining ingredients.
Brush tops and sides of packages lightly with melted butter and bake in a
preheated hot oven for 15 minutes. Serve immediately if possible, though
they will survive in the oven with heat turned off for about 10 minutes.
Garnish with parsley sprigs and serve with boiled green beans or zucchini
dressed with olive and lemon juice.
Note: Medallions of lamb cut from a trimmed loin can be used instead of
the steaks. You will require 12, and place 2 in each package.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Skembe Yahni (Tripe Stew)
Categories: Greek, Meats, Main dish
Yield: 4 servings
750 g Tripe
1 Lemon (juice only)
Water
2 tb Butter
1 lg Onion; chopped
1/4 c Chopped parsley
1/4 c Tomato paste
1 c Water
1/2 c Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish
Serves: 4-5 Cooking time: 2 1/4 hours
Wash tripe well, drain and cut into small squares or fingers. Place in a
dish, add lemon juice, stir and leave for 1 hour. Place tripe in pan, add
water to cover and bring to the boil. Drain off water and remove tripe to
a plate.
Clean pan and add butter. Melt over medium heat and add onion. Fry gently
until transparent. Stir in parsley, fry 1 minute, then add tomato paste,
water, wine and salt and pepper to taste. Bring to a slow simmer.
Return tripe to pan, cover and simmer gently for 2 hours or until tripe is
tender. To test for tenderness, take out a piece and pull. If it breaks
apart easily, tripe is cooked.
Place in a serving dish, garnish with parsley and serve hot with pilaf and
a tossed salad.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Yemista me Lahano (Stuffed Cabbage Leaves)
Categories: Greek, Main dish
Yield: 6 servings
1 lg Onion; finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato; peeled and chopped
2 tb Chopped parsley
1 ts Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs; separated
1 Lemon (juice only)
Chopped dill or parsley
Serves: 6 Cooking time: 1 1/2 hours
Gently fry onion in oil until soft. Mix into meat with rice, tomato, herbs
and cinnamon, seasoning to taste with salt and pepper. Divide into
24 portions.
Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of leaf,
turn up base, fold in sides and wrap firmly into a neat roll. Repeat with
remaining ingredients.
Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and pepper
to taste. Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
When cooked, drain off stock carefully into a small saucepan. Reduce to 1
1 1/2 cups over heat and thicken with cornflour mixed to a paste with a
little cold water. Let it boil 1 minute.
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to small
pan, place over low heat and stir constantly until egg is cooked - do not
boil.
Arrange rolls on a heated serving dish and spoon some of the sauce over
them. Garnish with chopped dill or parsley and serve remaining sauce
separately. Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage - about 40 will be
required since they take less filling.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Arni Souvlaki (Skewered Lamb)
Categories: Greek, Meats
Yield: 6 servings
1 Leg lamb (2 kg), boned
1/2 c Olive oil
1/2 c Dry white wine
1 Lemon (juice only)
2 ts Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
Salt and pepper
Serves: 6-8 Cooking time: 15 minutes
Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware
dish. Add remaining ingredients to lamb, mix well to coat meat, and cover.
Leave in refrigerator to marinate for 12-24 hours, stirring meat
occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of bay
leaf may be placed between lamb cubes.
Cook under a hot grill or over glowing charcoal, running and basting
frequently with marinade. Grill for 15 minutes or until cooked to taste.
Place on a platter and garnish with parsley and lemon wedges. Serve hot.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: Yahni me Koukia (Meat Stew with Broad Beans)
Categories: Greek, Main dish
Yield: 6 servings
1 kg Beef or lamb stew meat
2 tb Oil or butter
1 lg Onion; finely chopped
2 Garlic cloves
1/2 c Chopped celery
1 c Chopped, peeled tomatoes
1/4 c Tomato paste
1/4 c Dry red wine
3 Cloves
1/4 c Chopped parsley
Salt
Freshly ground black pepper
1/2 ts Sugar
500 g Very young broad beans
Serves: 5-6 Cooking time: 2 to 2-1/2 hours
Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat half the oil or
butter in a heavy pan and brown meat quickly on each side, adding a single
layer of meat to pan at a time. Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion gently until
transparent. Add garlic, celery and carrot and fry for a few minutes
longer. Add tomato paste, wine, water, cloves, bay leaf and most of
parsley. Return meat to pan and add salt and pepper to taste and the