Enjoy this traditional Greek soup recipe with your next meal!

Ingredients:

1 lb leeks
2 carrots
1 bunch celery
1/2 cup olive oil
Salt
Pepper
**Egg and lemon sauce

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!

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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!

Ingredients:

3 tbsp olive oil
2 medium sized yellow onions, roughly chopped
2 lbs lamb shoulder, cut into large cubes
3 tomatoes, peeled and roughly chopped
1 1/2 tbsp tomato paste
2/3 cup white wine
4 fresh artichoke hearts, cut into quarters
2 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh flat-leaf parsely
Juice of 1 lemon
Salt
Freshly ground black pepper

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

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Ever since the time of the ancient Greeks, fishermen have been making this soup with leftover fish from their catch. Said to be the humble predecessor of bouillabaisse, it almost certainly traveled to Marseilles when the ancient Greeks colonized the south of France. Optional extras may include tomatoes, lemon zest, saffron stale bread and rice. Enjoy this traditional Greek Fish Soup recipe!

Ingredients:

6 shallots or baby onions, peeled and halved
4 large potatoes, peeled and roughly chopped
3 carrots, peeled and sliced
1 zucchini, trimmed and roughly chopped
1 stalk celery with the tops, sliced and chopped
3 tbsp finely chopped flat-leaf parsley
2 lb selection of firm fish like scorpion fish, rock cod, snapper, monkfish, mullet, bream
Salt
Freshly ground black pepper
Juice of 1 1/2 lemons

Preparation:

Place the vegetables and parsley in a large saucepan. Cover with water and boil over medium heat for 10 minutes. Meanwhile, clean and gut the fish. If small leave whole, otherwise cut into fillets. Place the fish carefully on top of the vegetables, reduce the heat and cook for another 10 to 15 minutes until the fish and vegetables are cooked.

Carefully remove the fish and vegetables and set aside. Strain the stock and return it to the pot. De-bone the fish and remove the heads. Return the de-boned fish and vegetables back into the strained stock, and season with salt and pepper. Bring back to a boil, then simmer for 5 to 10 minutes.

Place fish and vegetables in soup bowls and pour the broth over. Squeeze lemon juice into each bowl and serve with toasted bread.

Serves 4 to 6

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

Ingredients:

1 lb fresh sardines, washed, cleaned and butterflied
2 cloves garlic, peeled and finely chopped
1 green bell pepper, seeded and cut into strips
1 tbsp finely chopped fresh marjoram
1 tbsp finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
2 tbsp olive oil

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

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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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