Greek Recipes

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!

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

Kakavia

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

Sardeles sto Fourno

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

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!

Ingredients:

6 tbsp olive oil
Juice of 1 lemon
Salt
Freshly ground black pepper

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 – 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!

Ingredients:

2 1/2 cups granulated sugar
3 cups cold water
1 small stick cinnamon
4 whole cloves
zest of 1 orange
7 ounces unsalted butter (14 tbsp)
6 eggs
2/3 cup all-purpose flour
1 cup + 2 tbsp fine semolina
1 tbsp baking powder
3/4 cup blanched almonds, finely chopped
1 tsp vanilla extract
2 tbsp brandy

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