May 22nd, 2007 by Antonis
Keftedes - Greek Meatballs
Ingredients:
2 lbs ground beef (mince)
3 tbsp grated cheese
1 cup bread crumbs
1 tbsp vinegar
2 cups crushed tomatoes
salt and pepper
1 large onion (minced)
flour (for rolling)
1 tsp. dried mint
oil (for frying)
1 egg
Preparation:
Mix all the ingredients together in a large bowl. Form into one inch balls. Heat the oil in a skillet. Roll the meatballs into the flour to coat, and drop into hot oil. Fry until brown on all sides. Serve warm.
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Category: Appetizers, Greek Recipes, Meat |
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May 9th, 2007 by Antonis
Melitzanosalata- Eggplant dip
A very popular Greek appetizer!
Ingredients:
3 medium eggplants
½ cup olive oil
½ med onion
3 tsp Garlic
1 tsp White pepper
2 tsp Salt
1 ½ tbsp Vinegar
Garnish:
Olives
Parsley
Olive oil
Preparation:
Wash your eggplant very thoroughly. Place in pan and cover with aluminum foil. Bake for an hour 375 degrees or place a fork in the eggplant to make sure it is nice and soft.
Peel skin from the eggplant and cut off the stem. Cut eggplant and place in a strainer with onions. Let them drain until they cool. Place it in a food processor and mix all other ingredients in processor and pulse until it goes through one cycle. It is then ready. Garnish with kalamata olives, olive oil and parsley.
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Category: Appetizers, Greek Recipes |
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May 8th, 2007 by Antonis
Kreatopita (Greek Meat Pie) is a spicy Greek dish made with beef or lamb and feta cheese in a phyllo pastry. Greeks love all kinds of pies. Meat pies are a speciality of the Ionian Islands. Enjoy this Greek recipe!
INGREDIENTS:
24 sheets phyllo dough
4 cups cooked white rice
1 clove garlic, minced
3 cups cubed cooked lamb (or any meat you want)
1 lemon, juiced
2 potatoes, peeled and quartered
4 hard-cooked eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
1/2 cup butter, melted
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Lightly brush a 9×13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don’t need to completely cover each phyllo sheet with butter).
Spread cooked rice over phyllo, then sprinkle with minced garlic. Add meat in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over meat.
Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
Top with remaining 12 phyllo sheets brushed lightly with melted butter.
Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.
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Category: Appetizers, Greek Recipes, Meat |
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May 7th, 2007 by Antonis
Tiropitakia (cheese pastries) are the must-have Greek appetizer. Everybody loves them and they are very easy to make. I haven’t gone to one Greek household where I never have been served “warm” tiropites! Here’s an easy Greek recipe to try, Enjoy!
Ingredients
1/2 lb Feta Cheese
1 cup Kefalotiri Cheese
1 cup Parmesan Cheese
2 Eggs
chopped Parsley
Pepper
1/2 cup melted Butter
1 1/2 lbs Phyllo (pastry sheets)
Preparation
Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley, eggs and pepper.
Cut Phyllo pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used.
Put “tiropitakia” on a buttered baking sheet, brush with melted butter and bake in a moderate oven for 15 minutes or until golden brown. Serve hot. Makes about 4 dozen.
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Category: Appetizers, Authentic Greek recipes, Easy Greek Recipes, Greek Recipes |
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February 28th, 2007 by Antonis
Taramas is another very easy Greek recipe of a salad. The only difficult thing is to find carp roe. Greeks eat it in Kathara Devtera a lot. It is really good combined on bread while eating legumes. Some olives and white cheese and there you go!
Naturally it is pink, but I ‘ve met it brown, orange or white. Try to get it pink. Its preparation takes no more than 5 minutes (or 10).
INGREDIENTS:
100 grams of carp roe
1 cup of olive oil
3 slices of bread without crust
2 lemons (squash them to take the juice)
some warm water
PREPARATION:
Wet the bread and squeeze it dry. Blend everything except oil and lemon juice. After the first blending is over add oil and lemon juice (slowly) and continue blending. If it is too solid add some warm water to make it viscous. It must be like a cream (like yogurt) but with other colour. Add any salt if you like, after you taste it.
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Category: Appetizers, Greek Recipes, Greek Salad Recipes |
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