July 1st, 2007 by Antonis
Greek - Mosxari Kokkinisto
This easy Greek stew recipe originates from the Ionian islands, where it’s commonly made with rabbit or lamb. Combine it with fresh tomatoes, lemon juice and garlic for an intense Mediterranean flavor.
Ingredients:
1 head of garlic, left whole and unpeeled
3 lbs boned leg of lamb, trimmed and cubed
3 tbsp olive oil
1 tbsp tomato puree
1 1/2 lbs ripe tomatoes, skinned and roughly chopped
Salt
Freshly ground black pepper
Juice of 1 1/2 lemons
Preparation:
Place the garlic head in a saucepan of boiling water. Simmer for 15 to 20 minutes or unitl softened. Meanwhile, heat the olive oil in a large sauepan and saute the lamb pieces on all sides for about 5 minutes or until browned. Stir in the tomatoes and tomato puree.
Remove the garlic from the water and squeeze each clove into the stew. Season with salt and pepper. Add water just to cover and simmer for 1 1/2 hours or until tender. During the last 15 minutes of cooking, stir in the lemon juice. Serve with fried or sauteed potatoes and green beans.
Servings: 4 to 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Greek Recipes, Meat |
No Comments »
June 30th, 2007 by Antonis
Stuffed Peppers
Greek: Peperyes Yemista
Ingredients:
1 1/2 lbs ground beef
2 onions, chopped
4 tbsp butter
salt and pepper
dash of cinnamon
2 lbs green or red peppers, split and scooped out
2 tbsp tomato paste
2 cups water
grated cheese
Preparation:
Brown ground beef and onions in half the butter and add salt and pepper and cinnamon. Place peppers in casserole and stuff. Dot with remaining butter. Add tomato paste mixed with water. Sprinkle with grated cheese or top with slices of cheese. Bake in a 350F oven for 1 hour. Stuffed peppers may be served immediately.
Servings: 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Greek Recipes, Meat, Vegetables |
No Comments »
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.
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Appetizers, Greek Recipes, Meat |
2 Comments »
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.
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Appetizers, Greek Recipes, Meat |
1 Comment »
May 8th, 2007 by Antonis
A classic Greek Recipe, enjoy!
Pastichio - Greek Lasagna
Preparation Time: 1-1 1/2 hours
Ingredients:
1 pound ziti
1 pound chopped meat
3/4 pound Feta cheese, crumbled
2 teaspoons grated Parmesan cheese
6 eggs, beaten
3/4 cup butter or margarine
2 heaping Tbsp. cream cheese
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
Boil ziti then drain. Meanwhile, brown chopped meat with 1/2 stick butter and tomato paste. Add salt and pepper. Add remaining ingredients (except eggs) and let mixture cool completely. Then add eggs. Grease a 13×9 inch pan and pour mixture (with ziti) into pan. Bake at 350 degrees for 60 minutes or until lightly browned.
This recipe serves/makes 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Greek Recipes, Meat, Pasta |
3 Comments »
Loading ...