Greek Recipes

Melomakarona - Honeyed Biscuits

A Christmas and New Year festive favorite in all Greek households, these spicy cookies are also called Phoenikia after the Phoenicians, who are said to have introduced them into Greece. Enjoy this easy Greek dessert recipe!

Ingredients:

For the Syrup:

6 tbsp honey
1/2 cup sugar
1/2 cup water
1/2 cup minus 1 tbsp lemon juice

For the Filling:

1 cup walnuts, finely chopped
3 tbsp unsalted butter
1/2 tsp cinnamon
2 tbsp of the syrup

For the Dough:

8 tbsp unsalted butter
2/3 cup olive oil
1/3 cup confectioners’ sugar
Juice of 1 orange
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tbsp brandy
2 1/3 cups all-purpose flour, sifted
1 tsp baking powder

For the topping:

3 tbsp walnuts, finely chopped
1 tsp cinnamon

Preparation:

To make the syrup: Place the honey, sugar, water and lemon juice in a saucepan and simmer, stirring, for 10 minutes.

To make the filling: Combine the walnuts, butter, cinnamon and 2 tbsp of syrup in a bowl.

To make the biscuits: Preheat the oven to 375F. Beat the butter, oil and confectioners’ sugar together in a bowl until light and fluffy. Add the orange juice, cloves, nutmeg and brandy and beat for a few more minutes. Add the flour and baking powder slowly, beating continuously until smooth. Knead the mixture by hand into a smooth dough, adding a little more flour if necessary. Take small pieces of the dough and form into small egg shapes. Flatten each biscuit and place a tsp of filling in the center. Carefully work the dough around the filling, pressing the dough to seal it. Place the biscuits on a baking sheet and bake for 20 minutes or until a pale golden color. Transfer to a wire rack and allow to cool.

Dip each biscuit in the syrup with a slotted spoon and transfer to a serving platter. Sprinkle with the walnuts and cinnamon. Allow to cool before serving.

Makes about 25 biscuits

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Eggplant Dip

In Greece this is a popular dip served as an appetizer. In northern Greece, walnuts are also used in this popular Greek recipe. Enjoy!

Ingredients:

2 lbs eggplants
3 cloves garlic, peeled
Salt
1 small yellow onion, peeled and grated
2 tbsp red wine vinegar
2 tbsp finely chopped fresh flat-leaf parsley
5 tbsp olive oil
Freshly ground black pepper

Preparation:

Bake the eggplants in a preheated oven at 350F for 45 minutes or until soft. Peel and discard the skins and scoop out the flesh. Chop the flesh while still warm, removing some of the seeds if too numerous. Place the garlic cloves and a little salt in a mortar. Crush with a pestle until the garlic is pureed.

Put the eggplants, garlic, onion, vinegar and parsley into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Serves 4 to 6

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Greek - Hirino Gemisto

Pork loin is often simply stuffed with vegetables, garlic and a few dries herbs. This Greek recipe is very popular on Islands once ruled by the Venetians, such as the Ionian and the Cycladic Islands, where an Italian influence still exists.

Ingredients:

1 boneless loin of pork (about 5 lbs)
1 small red onion, peeled and sliced
1 red bell pepper, roughly chopped
1 carrot, peeled and sliced
2 hard-boiled eggs, peeled and quartered
1 tbsp chopped fresh flat-leaf parsley
1 garlic clove, peeled and diced
1 tsp dried oregano
Salt
Freshly ground black pepper

Preparation:

Preheat the oven to 450F. With a sharp knife, prepare the pork loin by making a long open cut in the middle of the meat without separating it completely. Lay it open flat. Combine the bell pepper, onion, carrot, eggs, garlic, parsley, and oregano in a bowl. Season the meat with salt and pepper, then spread the stuffing in the center. Roll the meat into a long shape and tie the loin firmly at regular intervals with kitchen string.

Place in a roasting pan, sprinkle the skin with a little salt and roast for 15 minutes and then at 350F for 1- 1 1/2 hours, taking the meat out when the juices run clear when pierced with a skewer.

After the pork has rested, carve into slices and serve with a salad dressed with a little olive oil, vinegar and seasonings.

Serves 6 to 8

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Greek - Paidakia

Paidakia is one of my favorite dishes. They are meant to be eaten with your fingers, and require lots of napkins! They are to Greeks as what baby back ribs are to a southerner. Most tourists who visit Greece, love them and long for them when they leave, as you really can’t find good paidakia outside of Greece.

Ingredients:

3-4 lbs lamb chops
Oregano
Sea Salt
Freshly ground black pepper
1/2 cup olive oil
Lemon wedges

Preparation:

Wash the lamb chops. Sprinkle oregano, salt and pepper over them. Brush them with olive oil and broil them over a hot grill. Serve garnished with lemon wedges.

Serves 4 to 6

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