Leek Soup

Prasosoupa

Enjoy this traditional Greek soup recipe with your next meal!

Preparation:

Peel and wash the vegetables. Cut the leeks and carrots into small pieces and chop the celery fine. Heat the oil in a pot, saute the vegetables lightly, cover them with water and add the salt and pepper. Simmer until the vegetables are tender. Prepare the egg and lemon sauce and serve the soup hot.

**Egg and Lemon Sauce Preparation:

1-2 cups soup broth
2 eggs
Juices of 1 lemon
A little flour

Mix the flour with the lemon juice. Beat the eggs in a bowl with the flour and lemon juice. Add the broth, beating continually. Pour the egg and lemon sauce into the pot of soup or food and stir.

Note – Remove the pot from the heat before adding the egg and lemon sauce. If a thinner sauce is desired, you may omit the flour.

Serves 4 to 6

Enjoy!

Lamb and Artichoke Stew

Arni me Anginares

Lamb and artichokes are a magical combination that captures all the real flavors and techniques of Greek cooking. This recipe uses seasonal vegetables as the main ingredient, with meat playing a secondary role, to produce a rich and simple stew. Add fresh peas for even more complexity. Enjoy!

Preparation:

Heat the olive oil in a large casserole dish or saucepan and saute the onions over medium heat until softened. Add the lamb, stirring constantly until browned. Reduce the heat and add the tomatoes, tomato paste, white wine and enough water to just cover the meat.

Simmer, covered, for 30 minutes. Add the artichokes, adding a little more water to just cover if necessary, and simmer until they are tender, about 15 minutes. Add the dill, parsley and lemon juice, and season with salt and pepper to taste. Simmer for another 30 minutes or until the meat is tender and the sauce has reduced.

Serves 4 to 6

Baked Sardines

Sardeles sto Fourno

This easy to prepare Greek recipe is equally good hot or cold!

Preparation:

Preheat the oven to 350F. Layer the sardines in a shallow baking dish, sprinkling the garlic, pepper strips, marjoram, parsley and seasonings between the layers. Drizzle with the olive oil and bake for 20 minutes. Serve hot or cold.

Serves 4 to 6

Ladolemono Sauce

Olive Oil and Lemon Dressing

This is the classic accompaniment to boiled fish, vegetables, prawns and lobster. It is also good as a salad dressing with boiled spinach or wild greens. Enjoy this traditional Greek ladolemono recipe with your next meal!

Preparation:

Mix the olive oil and lemon juice together in a bowl and season with salt and pepper to taste. Place in a serving bowl or in a jar in the refrigerator until ready to use.

Makes 1/2 cup

Revani

Revani – Semolina and Almond Cake

This syrupy semolina and almond cake is surprisingly light and easy to make. It is very popular throughout Greece and always available in most pastry shops. Enjoy this easy Greek dessert recipe!

Preparation:

Combine 1 1/3 cups of the sugar with the cold water in a saucepan and simmer over a low heat until the sugar has dissolved. Then, add the cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove the cinnamon stick and cloves and allow to cool.

Preheat the oven to 350F. Place the butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add the remaining 1 cup sugar, then add the eggs individually, beating thoroughly after each addition. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and brandy to the mixture and pour into a buttered 9 x 12 inch rectangular baking pan.

Bake for 30 minutes. Remove from the oven and score the cake into diamond shapes with a sharp knife. Spoon the cooled syrup over the cake and allow to cool. Decorate each portion with a blanched almond.

Makes 18 to 20 portions

Spit-Roasted Lamb

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!

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!

Bamies Laderes

Bamies Laderes – Okra in Olive Oil

Enjoy this healthy Greek vegetable recipe with family and friends!

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

Lentil Salad

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.

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

Tahinosoupa

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!

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

Kotopoulo Lemonato

Kotopoulo Lemonato – Chicken with Lemon

Enjoy this quick and easy Greek recipe for making Chicken in Lemon sauce.

Preparation:

Wash the chicken and cut into serving pieces. Heat the oil in a pot and saute the chicken. Add the salt, pepper, lemon juice and 1 cup water and cook over low heat for about 1 hour. Serve the chicken with French fried potatoes or rice.

Serves 4 to 6

Revithia

Revithia – Chickpea Soup

Chickpeas with orzo, pasta or rice are a favorite combination throughout the Mediterranean.

In Greece, they are usually cooked simply with one vegetable, herd or spice added, such as spinach, garlic, rosemary or hot peppers.

Preparation:

Cover the chickpeas with cold water in a bowl and soak for at least 1 hour or overnight. Drain and place in a saucepan. Cover with cold water, add the olive oil and bring to a boil. Then simmer for 1 1/2 hours or until tender. Add the orzo and rosemary and cook for about 10 to 15 minutes or until the orzo is al dente. Season to taste with salt and pepper, adding a little more water if the mixture is too thick, and serve.

Serves 4 to 6

Enjoy this classic Greek soup recipe!

Youvetsi

Youvetsi – Baked Manestra

This Greek recipe is a traditional “Sunday Lunch” dish. The orzo is a kind of pasta that is shaped like large grains of rice. Enjoy this easy to make authentic Greek recipe!

Preparation:

Heat the oil in a pot and brown the garlic and onion. Add the tomatoes, peeled and put through a food mill, the sugar, salt and pepper, and let the sauce boil for a few minutes. Add hot water (approx. 2 1/2 cups for each cup of manestra), and when it boils, put the sauce in an earthenware baking dish, add the manestra and bake in a pre-heated oven (375F). A short time before the manestra is completely cooked, stir it, sprinkle grated Parmesan cheese over the top and continue baking until done. Serve hot.

Note – Meat broth may be used instead of water.

Serves 4

Tzatziki

Tzatziki – Cucumber, Garlic and Yogurt Dip

Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.

Preparation:

Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.

Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Serves 4 to 6

Papoutsakia

Papoutsakia – Stuffed Eggplants

This Greek dish takes its name from the “little shoes” that the stuffed eggplants resemble when cooked. Enjoy this traditional Greek recipe! It is also possible to make this dish with zucchini as well.

Preparation:

Halve the eggplants lengthways, score the flesh in a crisscross pattern with a sharp knife, then scoop out most of the flesh to allow room for the stuffing, being careful not to break the skin. Chop the eggplant flesh. Heat the oil in a large skillet over medium heat and saute the eggplant flesh for about 5 minutes or until softened. Add to the meat sauce and combine well.

Preheat the oven to 350F. Add the eggplant halves to the skillet and saute for 5 minutes or until softened, turning them once. Remove from the pan, drain on paper towels and place on a lightly oiled baking sheet. Fill the center of each eggplant with some of the meat mixture and then spread the bechamel sauce over the top. Sprinkle with the breadcrumbs and cheese.

Bake for 45 minutes or until golden brown. Serve hot.

Serves 4 to 6