Greek Recipes

Baked Beef with Orzo

Greek - Moschari Yiouvetsi me Kritharaki

Yiouvetsi is the name for a type of earthenware dish used to make meat stews with pasta that are baked in the oven. Some of the best Greek dishes come from the island of Sifnos and Lesbos and can be found in kitchen stores throughout Greece.

Ingredients:

4 tbsp olive oil
2 lbs stew beef, cut into 3-inch chunks
1 medium-sized yellow onion, peeled and finely chopped
4 large tomatoes, peeled and chopped
4 cloves garlic, peeled and diced
1 sprig fresh thyme
1 tsp dried oregano
1 tbsp tomato paste
1/2 cup red wine
Salt
Pepper
1 lb orzo
1/2 cup grated kefalotiri or parmesan cheese

Preparation:

Preheat the oven to 350F. Heat the olive oil in a large frying pan and saute the beef until browned. Add the onion, tomatoes, garlic, thyme and oregano and cook for 10 minutes, stirring occasionally. Add the tomato paste, red wine and enough water to cover the mixture. Season to taste with salt and pepper. Transfer the mixture to a large earthenware or ovenproof casserole dish and bake for 1 to 1 1/2 hours.

Meanwhile, parboil the orzo for 10 minutes in a large saucepan until almost soft but not quite fully cooked. Drain in a colander and place around the beef mixture during the last 20 minutes of cooking. The orzo will absorb all the liquid in the pot. To serve, sprinkle the cheese on top and serve with a green salad.

Serves - 4

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Greek-Style Meatballs

This is a famous “Greek” dish from Smyrna brought to the mainland in 1922 when over 500,000 Greeks in Asia Minor were forced to flee their homes. Today, it can be found in most tavernas as a regular menu item. The meatballs can be either fried or baked in the oven and are always simmered in a tomato sauce.

Ingredients:

2 slices white bread, crusts removed
1 lb ground beef
1 medium-sized yellow onion, peeled and grated
3 cloves garlic, peeled and finely diced
1 tbsp finely chopped fresh flat-leaf parsley
1 egg, beaten
2 tsp ground cumin
Salt
Freshly ground black pepper
All-purpose flour for dredging
Olive oil for frying
1 cup tomato sauce

Preparation:

Soak the bread in water for 10 to 15 minutes, then squeeze out all the excess moisture. Combine the bread, ground beef, onion, garlic, parsley, egg, cumin and seasonings in a large bowl. Shape into oval meatballs about 2 inches long and roll in flour. Preheat the oven to 350F degrees. Heat the olive oil in a large frying pan and saute the meatballs on all sides for about 10 minutes over medium heat. Remove with a slotted spoon and place in a baking dish. Cover with the tomato sauce and bake fro 20 to 25 minutes. Serve with boiled rice.

Servings - 4 to 6 (makes about 20 meatballs)

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Oven-Roasted Chicken

Greek - Kotopoulo Psito

In Greece, every household has a “tapsi” (a round metal roasting pan) that can also be used for a variety of other Greek dishes such as Pastichio, Moussaka, or stuffed vegetables.

Ingredients:

1 chicken, about 4 pounds
2 lbs small round potatoes
Juice of 2 lemons
1 cup olive oil
1 tbsp mustard
Thyme
Salt, pepper

Preparation:

Wash the chicken thoroughly and rub it inside and out with salt, pepper and lemon juice. Rub the whole chicken with mustard. Peel and wash the potatoes. Place them in a roasting pan, season with salt, pepper and thyme and pour in the lemon juice, oil and a little water. Roast the chicken and potatoes in a moderate oven (350F degrees) for 1 1/2 hours, turning the chicken over so that it browns on both sides. Remove from the oven and allow to cool for 10 minutes before serving.

Servings - 4 to 6

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