September 28th, 2007 by Antonis
Baked Beef with Orzo
Greek - Moschari Yiouvetsi me Kritharaki
Yiouvetsi is the name for a type of earthenware dish used to make meat stews with pasta that are baked in the oven. Some of the best Greek dishes come from the island of Sifnos and Lesbos and can be found in kitchen stores throughout Greece.
Ingredients:
4 tbsp olive oil
2 lbs stew beef, cut into 3-inch chunks
1 medium-sized yellow onion, peeled and finely chopped
4 large tomatoes, peeled and chopped
4 cloves garlic, peeled and diced
1 sprig fresh thyme
1 tsp dried oregano
1 tbsp tomato paste
1/2 cup red wine
Salt
Pepper
1 lb orzo
1/2 cup grated kefalotiri or parmesan cheese
Preparation:
Preheat the oven to 350F. Heat the olive oil in a large frying pan and saute the beef until browned. Add the onion, tomatoes, garlic, thyme and oregano and cook for 10 minutes, stirring occasionally. Add the tomato paste, red wine and enough water to cover the mixture. Season to taste with salt and pepper. Transfer the mixture to a large earthenware or ovenproof casserole dish and bake for 1 to 1 1/2 hours.
Meanwhile, parboil the orzo for 10 minutes in a large saucepan until almost soft but not quite fully cooked. Drain in a colander and place around the beef mixture during the last 20 minutes of cooking. The orzo will absorb all the liquid in the pot. To serve, sprinkle the cheese on top and serve with a green salad.
Serves - 4
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Meat |
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September 27th, 2007 by Antonis
Greek-Style Meatballs
This is a famous “Greek” dish from Smyrna brought to the mainland in 1922 when over 500,000 Greeks in Asia Minor were forced to flee their homes. Today, it can be found in most tavernas as a regular menu item. The meatballs can be either fried or baked in the oven and are always simmered in a tomato sauce.
Ingredients:
2 slices white bread, crusts removed
1 lb ground beef
1 medium-sized yellow onion, peeled and grated
3 cloves garlic, peeled and finely diced
1 tbsp finely chopped fresh flat-leaf parsley
1 egg, beaten
2 tsp ground cumin
Salt
Freshly ground black pepper
All-purpose flour for dredging
Olive oil for frying
1 cup tomato sauce
Preparation:
Soak the bread in water for 10 to 15 minutes, then squeeze out all the excess moisture. Combine the bread, ground beef, onion, garlic, parsley, egg, cumin and seasonings in a large bowl. Shape into oval meatballs about 2 inches long and roll in flour. Preheat the oven to 350F degrees. Heat the olive oil in a large frying pan and saute the meatballs on all sides for about 10 minutes over medium heat. Remove with a slotted spoon and place in a baking dish. Cover with the tomato sauce and bake fro 20 to 25 minutes. Serve with boiled rice.
Servings - 4 to 6 (makes about 20 meatballs)
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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Meat |
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August 25th, 2007 by Antonis
Pastitsada - Pot-Roasted Veal with Pasta
This famous Greek dish is from Corfu and the Ionian Islands. It is popular in tavernas throughout mainland Greece. Sometimes the meat is also cut into thick slices or cubes before pot-roasting. It is always served with pasta, an indication of its Venetian origins.
Ingredients:
3 lb veal top round, left whole
2 garlic cloves, peeled and thinly sliced
4 cloves
2 tbsp olive oil
1 large yellow onion, peeled and finely chopped
4 Roma tomatoes, coarsely chopped
1 tbsp tomato paste
2 bay leaves
1 cinnamon stick
1/2 cup red wine
1 tbsp wine vinegar
Salt
Freshly ground black pepper
To serve:
1 lb macaroni, rigatoni, or alternative pasta, boiled
Grated Kefalotiri, or parmesan cheese
Preparation:
1 - Preheat the oven to 350F. Make small cuts in the veal with a sharp knife. Stud the garlic slices and cloves into these cuts. Heat the olive oil in a large casserole dish and saute the veal on all sides for about 5 minutes or until browned. Remove and set aside. Add the onion and saute for 5 minutes over medium heat until softened. Stir in the tomatoes, tomato paste, bay leaves and cinnamon and saute for another 5 minutes. Add the wine and vinegar, season with salt and pepper, stir well and bring to a boil.
2 - Return the veal to the casserole dish. Cover and bake for 1 1/2 to 2 hours or until the veal is tender and the sace has thickened.
3 - To serve, place the cooked macaroni on a platter. Place the veal on top. Spoon the sauce over the pasta and sprinkle with grated cheese. Carve the veal into slices at the table.
Servings: 4 to 6
Enjoy this traditional easy Greek recipe!
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Category: Greek Recipes, Meat, Pasta |
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July 14th, 2007 by Antonis
Roast Lamb with Lemon Potatoes
In Greece, no special celebration is complete without a whole spit-roasted lamb. The Easter fast is always broken with a feast of roast lamb, potatoes and green salad. For city dwellers unable to spit-roast outdoors, a tapsi (round roasting pan) is used in the oven instead. The free-range goat in Greece is delicious, more delicate in flavor than that available in the West. I hope you enjoy this Greek Recipe!
Greek - Arni sto fourno
Ingredients:
3-4 lb leg of lamb
2 lemons
Salt
Frshly ground black pepper
1 tbsp dried oregano
4 lbs potatoes, peeled and quartered
2/3 whole head garlic, unpeeled
4 tbsp olive oil
1 cup water
Preparation:
Preheat the oven to 350F. Place the lamb in a large roasting pan. Rub with half a lemon and sprinkle with salt, pepper and the oregano. Place the potatoes and garlic around the meat and salt them lightly. Drizzle the olive oil over the meat and potatoes.
Combine the juice of the remaining lemons with the water and pour over the potatoes. Roast for 2 to 2 1/2 hours or until the meat is tender. To serve, allow to rest for 10 minutes, then carve onto plates and serve with the potatoes, garlic cloves and some of the roasting juices as gravy.
Servings - 6
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Category: Greek Recipes, Meat |
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July 4th, 2007 by Antonis
Zucchini Moussaka
A “lighter” version of the traditional Moussaka recipe, which tends to use heavy eggplants and potatoes.
Ingredients:
3 tbsp olive oil
2 lbs zucchini, trimmed and sliced lenghtways
Salt
Freshly ground black pepper
4 tbsp breadcrumbs
4 cups meat sauce **
4 cups bechamel sauce ***
1 tbsp grated kefalotiri or parmesan cheese
Preparation:
Preheat the oven to 350F. Heat the olive oil in a skillet and saute the zucchini slices, seasoning with salt and pepper and turning once, for 5 minutes or until golden brown. Transfer the vegetables to paper towels to drain.
Lightly oil a 9 x 9 inch square baking dish, and sprinkle half the breadcrumbs on the bottom. Lay half the zucchini slices on top of the breadcrumbs and cover with half the meat sauce. Add the remaining zucchini slices on top and spread with the remaining meat sauce. Spread the bechamel sauce evenly over thsi mixture and sprinkle with the remaining breadcrumbs and cheese. Bake for 40 minutes. Cut into squares and serve warm.
Serves 6
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Category: Greek Recipes, Meat, Vegetables |
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