April 17th, 2008 by Antonis
Arnaki Souvlas
This is the Traditional Easter Sunday favorite for all Greeks. You will find whole lambs roasting side by side over sizzling charcoals in all the villages in Greece. Enjoy this classic Greek lamb recipe!
Ingredients:
1 lamb, 15 to 20 lbs
Butter
Olive oil
2 to 3 lemons
Salt
Pepper
Preparation:
Remove the lambs’ entrails including the larynx and large intestine, leaving the kidneys in place. Wash the lamb well and season the body cavity with salt and pepper. Skewer it carefully, from back to front. Fasten the backbone, neck and legs to the skewer with wire. Sew the belly shut. Rub the lamb all over with lemon juice, salt and pepper. Place it over the coals, which have been allowed to burn down. Turn the spit fast in the beginning and more slowly as the lamb cooks, until the skin is nicely browned and is done inside. As the lamb roasts, baste it with a mixture of melted butter and lemon juice.
Xristos Anesti!
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Category: Authentic Greek recipes, Greek Recipes, Meat |
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April 6th, 2008 by Antonis
Bamies Laderes - Okra in Olive Oil
Enjoy this healthy Greek vegetable recipe with family and friends!
Ingredients:
2 lbs okra
1 cup olive oil
2 onions, finely chopped
4 ripe tomatoes
Salt
Freshly ground black pepper
Vinegar
Preparation:
Trim the tops from the okra, wash well, and sprinkle with vinegar and let stand for one hour. Rinse well and drain. Put the oil in a pot and saute the onions and okra. Add the tomatoes, peeled and put through a food mill, the salt, pepper and a little water. Cook over medium heat until all the water has evaporated.
Serves 6 to 8
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Vegetables |
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April 4th, 2008 by Antonis
Lentil Salad
Lentils are very much enjoyed in Greece and are often combined with pasta or rice or eaten cold in simple summer salads. Enjoy this classic Greek lentil salad recipe.
Ingredients:
1 1/2 cups Puy lentils
2 bay leaves
8 tbsp olive oil
Juice of 2 oranges
Salt
Freshly ground black pepper
1 medium-sized red onion, peeled and thinly sliced
1 orange, peeled and cut into segments
Preparation:
Place the lentils, bay leaves and 2 tbsp of the olive oil in a saucepan. Cover with water and bring to a boil, then simmer for 20 minutes or until the lentils are cooked. Drain in a colander and allow to cool. Place in a serving bowl. Add the orange juice and remaining 6 tbsp of olive oil, and season with salt and pepper. Stir the mixture well and marinate for about 30 minutes in the refrigerator. Just before serving, mix in the sliced onion and orange segments.
Serves 4 to 6
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Greek Salad Recipes |
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April 3rd, 2008 by Antonis
Tahinosoupa
In Greece, tahini (sesame seed paste) is frequently eaten during the Lenten fast. It is mainly used in soups, pies and dips. Tahinosoupa (a soup made with tahini) is traditionally eaten on Holy Friday.Traditional foods eaten on Holy Friday. Enjoy this authentic Greek recipe!
Ingredients:
4 cups water
3 tbsp long-grain white rice
1/2 cup tahini
Juice of 2 lemons
Salt
Freshly ground black pepper
Preparation:
Bring the 4 cups of water to a boil in a saucepan. Add the rice and simmer for about 15-20 minutes or until tender. In a small bowl, beat the tahini, lemon juice and 3 tbsp of cold water together. Add this mixture to the tice, stir well and simmer for about 5 minutes more. Season with salt and pepper and serve.
Serves 4 to 6
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Greek Soup Recipes |
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