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!
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Greek Soup Recipes |
1 Comment »
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
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes |
No Comments »
February 19th, 2008 by Antonis
Tzatziki - Cucumber, Garlic and Yogurt Dip
Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.
Ingredients:
2 medium cucumbers
6 cloves garlic, peeled
Salt
2 lbs (4 cups) Greek-style yogurt
2 tbsp vinegar
Freshly ground black pepper
4 tbsp olive oil
Preparation:
Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.
Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.
Serves 4 to 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Appetizers, Authentic Greek recipes, Easy Greek Recipes, Greek Recipes |
1 Comment »
February 9th, 2008 by Antonis
Papoutsakia - Stuffed Eggplants
This Greek dish takes its name from the “little shoes” that the stuffed eggplants resemble when cooked. Enjoy this traditional Greek recipe! It is also possible to make this dish with zucchini as well.
Ingredients:
2 large eggplants, stems cut off
2 tbsp olive oil
2 cups meat sauce
2 cups bechamel sauce
3 tbsp breabcrumbs
2 tbsp grated kefalotiri or parmesan cheese
Preparation:
Halve the eggplants lengthways, score the flesh in a crisscross pattern with a sharp knife, then scoop out most of the flesh to allow room for the stuffing, being careful not to break the skin. Chop the eggplant flesh. Heat the oil in a large skillet over medium heat and saute the eggplant flesh for about 5 minutes or until softened. Add to the meat sauce and combine well.
Preheat the oven to 350F. Add the eggplant halves to the skillet and saute for 5 minutes or until softened, turning them once. Remove from the pan, drain on paper towels and place on a lightly oiled baking sheet. Fill the center of each eggplant with some of the meat mixture and then spread the bechamel sauce over the top. Sprinkle with the breadcrumbs and cheese.
Bake for 45 minutes or until golden brown. Serve hot.
Serves 4 to 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Vegetables |
No Comments »
January 30th, 2008 by Antonis
Hirino Selino Avgolemono - Pork With Celery & Avgolemono Sauce
Celery (Selino) is a favorite combination with pork. This Greek recipe is very popular in the winter months. Enjoy!
Ingredients:
3 tbsp olive oil
3 lbs boned leg of pork, trimmed and cubed
1 medium-sized yellow onion, peeled and sliced
1 bunch celery, including leaves, trimmed and sliced
1 tsp dried oregano
Salt
Freshly ground black pepper
For the Avgolemono Sauce:
2 eggs, lightly beaten
Juice of 1 1/2 lemons
Preparation:
Heat the oil in a large saucepan and saute the pork for 10 minutes or until browned. Add the onion, celery and oregano, and cook for a further 10 minutes, stirring constantly until the celery begins to soften. Add water to just cover the stew, season to taste with salt and pepper, and simmer gently for 1 hour or until the meat is tender. Allow the stew to cool slightly.
Whisk together the eggs and lemon juice and ladle some of the broth from the stew into the mixture while whisking. Pour the mixture into the stew and stir well with a wooden spoon. Continue to stir over a low heat for a few minutes until the sauce begins to thicken. Serve immediately with bread.
Serves 4 to 6
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Category: Authentic Greek recipes, Easy Greek Recipes, Greek Recipes, Meat |
1 Comment »
(5 votes, average: 4.2 out of 5)
Loading ...
Loading ...