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Recipes Greek

Cabbage Soup

Select the white leaves from the cabbage and shred them finer than for salad. Cover with water (which is NOT part of the 12 cups required for the recipe), boil for 5 min. and drain. In a skillet, brown the butter. Add the onions and saute until they are a light golden color, dot dark. Transfer t
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Eggplants in oil and tomato sauce

Wash the eggplants and cut them in cubes or along side in thin slices, like in the picture. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some wate
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Eggplants with garlic and tomato

Fry eggplants in plenty of olive oil. Eggplants absorb plenty of oil. Fry until eggplants get brown and tender. Add water if you do not want to use too much oil. In another saucepan heat olive oil (much less than the portion that you use for frying the eggplants) and add tomato mash and half of
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Ergolavi

Blanch almonds. Dry in oven, mash with mortar and pestle, or pulverize in blender. Place sugar, egg whites, and vanilla in bowl; add the almonds. Blend, using your fingers, into a thick dough. Shape into narrow fingers and place on a buttered baking sheet. Bake in preheated 300 F. oven for about
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Fig preserve

Put the figs in a pot, boil and drain them. Keep the water and boil it with the sugar for 5 - 10 minutes. Add the figs and remove from fire. Leave the figs in the syrup for one day. Next day simmer the figs until the syrup thickens. Finally add the lemon juice.
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Fig syrup

Wash the figs well, score them and place them in two large pots. Cover them with water and let them absorb water for 12 hours. Fill 2/3 of a large pan with figs together with the water that we used. Add 5-6 bay leaves and let boil until the figs are soft enough to melt. Follow the sam
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Cauliflower in tomato sauce

Wash the cauliflower, remove the stems and cut it in pieces. Use a saucepan to prepare the sauce for the cauliflower. Wash and mash the tomatoes. Peel and chop the onions. Add the olive oil into the saucepan together with the tomato mash, the onions the cinnamon, the sugar, salt and pepper. Stir
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Cauliflower salad

Wash cauliflower well and remove the stems (optionally you can keep part of the stems as long as you boil them enough to tender). Boil until tender. Drain the cauliflower well and place in a bowl. Pour some olive oil and sprinkle with lemon juice.
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Cauliflower Stifado

Wash the cauliflower and break into flowerets. Skin and wash onions; drain. Heat the oil in a pot and lightly brown the whole onions. Add garlic and cook until golden. Add diluted tomato paste, vinegar, resemary, and bay leaf, and cook for 30 min. Bring lge. pot of salted water to a boil; add ca
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Fish soup

Scrape the scales of the fish and remove giblets. Add the salt, pepper, olive oil, the sliced onions, the celery and the sliced tomatoes in a saucepan and boil them. Strain the vegetables well and put them on a plate. Put the fish on the same water and boil them. After boiling them until cooked,
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Fish Spetsiota

Sprinkle the fish with lemon juice, add salt and pepper and place in a pan. Peel half the tomatoes, grate them, add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt & pepper. Mix and pour over the fish. Slice the rest of the tomatoes in thick slices, place them o
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Flour pie from Yiannena

Mix half of the butter with the rest of the ingredients and stir until a pulp is created. Burn the rest of the butter and place it in a baking pan. Pour the pulp into the baking pan and bake in preheated oven (200 C) for 1 hour.
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Fresh Green Peas in Tomato Sauce

Shell the peas, if needed. Rinse them in cold water and drain. Sautee the onions in the olive oil. Add the tomatoes, peas, salt and the dill. Add the water and bring to a boil. Stir, cover and cook slowly for about 50 minutes.
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Fresh mushrooms

Add the olive oil, the tomato paste and the wine into a saucepan. Stir and heat in low temperature. Rinse and slice the mushrooms. Chop the onions. Place the onions and the mushrooms into the saucepan together with salt, pepper, oregano and dill. Cook for 30 minutes and serve warm.
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Egg and Lemon Sauce

Beat the eggs with the lemon juice. Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce. Continue stirring until the sauce thickens.
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Eggplant Casserole

Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp
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Eggplant with tomato and nut sauce

Rinse the eggplants and remove stems. Cut them along side. Let them stand in water for half an hour. Drain and salt them. Fry them in oil in order to soften. Remove from oil and let them drain. In the same oil add the tomato mash and let it boil until it forms a thick sauce. Add garlic and nuts
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Fried Cheese

Cut the cheese into 1 cm thick slices. Heat the butter in a frying pan and put the slices in. Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. In Greece the cheese is usually cooked in small frying pans, so
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Garlic mushrooms with yoghurt

Saute all ingredients until baked, except of the yoghurt. Serve beside each plate, as an appetizer, together with two spoons of yoghurt.
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Garlic Sauce

Wet the breadcrumbs in the water and then drain them well. Clean and crush garlic in a mortar or using a fork. Mix the drained breadcrumbs with the garlic. Stir well the mixture with a mixer until a smooth paste is obtained. Add olive oil and and vinegar gradually while stiring the mixture.
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Garlic sauce

(Hand method) Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick. (Blender or food processor method)
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Fish roe salad

Remove crusts from bread, soak and drain it. Place the fish roe and the onion (chopped) in a mixer and beat well. Add gradually the lemon juice, the bread and the olive oil and continue beating the mixture until it becomes soft and creamy. Serve in a bowl and garnish with parsley.
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Fish roe salad with potato

Peel wash and boil the potatoes. Remove from heat and mash them. Place the fish roe in a bowl and beat with a mixer. Add gradually the olive oil, the lemon juice, some drops of vinegar and the potatoe mash (spoon by spoon). Continue beating until the mixture becomes soft and creamy. Garnish with
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Greek Almond Biscuits

Combine the almond meal, sugar and almond essence in a large bowl. Add the egg whites and stir until the mixture forms a firm paste. Do not overmix. Roll a tablespoon of the mixture into the flaked almonds, and then roll into an 8cm long roll. Repeat until all the mixture is used. Press the rema
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Greek Christmas Bread

Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic
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Greek Delight

Mix all ingredients in a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and when cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, having in mind that each piece is a serving, and rol
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Greek Easter Cookies from Smyrna

Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if
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Fried aubergines

Wash the aubergines and cut them into thin slices of 1 cm wide. Salt them and dip them in the flour. Fry them in hot oil. Let them drain afterwards using an absorbing kitchen towel for this purpose.
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Fried bread with mitzithra cheese

Add the flour, the salt and the yeast in a bowl. Gradually add the water and work the mixture with your hands to become a soft and tight dough. Seperate the mixture in even portions and roll out each one. Place on the center of each filo sheet one spoon mitzithra cheese and some oregano. Fold th
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Fried Cauliflower

Cut the cauliflower and boil it in salted water until it is slightly underdone. Strain it and seperate the flowers. Prepare a thick batter with the rest of the ingredients. Heat oil in a frying dip each flower in the batter and deep - fry.
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Garlic Sauce with Chestnuts

It is very important that chestnuts are still warm when starting the preparation. Smash the chestnuts until they become a smooth "pulp". Add the mashed garlic and vinegar, and pour the oil while stiring with a spoon until it becomes a soft spread.
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Giant Beans Baked in the Oven

Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be
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Gilt-head bream on the grill

Salt the fish, baste it with oil and grill it. Serve in a long platter. Pour over some lemon - oil sauce. Use charcoal if you have. Gives better taste. Tip: In some regions of Greece they cover the fish with thick salt, they grill it and then they remove the crust of salt that has created a
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Greek Farmers Bread

Put the flour in a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes. Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes. Knead thoroughly and
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