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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March 30th, 2008 by Antonis
Kotopoulo Lemonato - Chicken with Lemon
Enjoy this quick and easy Greek recipe for making Chicken in Lemon sauce.
Ingredients:
1 medium-sized chicken
1/2 cup olive oil
Salt
Pepper
Juice of 2 lemons
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
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Chicken Recipes, Greek Recipes |
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March 13th, 2008 by Antonis
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.
Ingredients:
2 1/4 cups dried chickpeas
2 tbsp olive oil
1 cup orzo
1 tbsp fresh rosemary
Salt
Freshly ground black pepper
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!
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Greek Soup Recipes |
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March 2nd, 2008 by Antonis
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!
Ingredients:
1 lb Manestra (rice-like pasta (Kritharaki)
4 ripe tomatoes
3 medium onions, finely chopped
2 cloves garlic, finely chopped
1 cup olive oil
Pinch of sugar
1 cup grated Parmesan cheese
Salt, pepper
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
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes |
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