Greek Recipes

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

Arnaki Souvlas

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!

Bamies Laderes – Okra in Olive Oil

Enjoy this healthy Greek vegetable recipe with family and friends!

Ingredients:

2 lbs okra
1 cup olive oil
2 onions, finely chopped
4 ripe tomatoes
Salt
Freshly ground black pepper
Vinegar

Preparation:

Trim the tops from the okra, wash well, and sprinkle with vinegar and let stand for one hour. Rinse well and drain. Put the oil in a pot and saute the onions and okra. Add the tomatoes, peeled and put through a food mill, the salt, pepper and a little water. Cook over medium heat until all the water has evaporated.

Serves 6 to 8

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

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