Owner: Authentic Greek Recipes URL:http://realgreekrecipes.blogspot.com Join Date: Mon, 21 Apr 2008 06:28:43 -0500 Rating:0 Site Description: Regularly updated authentic Greek recipes as they are cooked locally in Greece. Site statistics:Click here
Keftedakia (small meatballs) 2008-04-20 09:24:17 The classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them (akia at the end of a word in Greek means "small" in the plural). They can be eaten as a snack, as a meze with ouzo and/or beer or just as part of a buffet meal. Children love these! And they are easy and quick to prepare!Ingredients1kg minced beef1 large onion very finely choppedBunch of chopped parsleyA few leaves chopped mint2 slices dry, white bread soaked in milk and well drained1 tablespoon olive oil1 whole egg1 cup plain flour1 ½ cup vegetable oil for fryingSalt & pepper to tastePreparationApart from the flour and the vegetable oil, mix all the other ingredients together well.Roll the mixture into small balls approx. the size of large walnuts.Roll the balls in flour and then deep fry th
Vegetarian Moussaka 2008-04-20 09:21:39 Most people probably know of Moussaka as a "classic" Greek dish, but Vegetarian
Moussaka is not quite as well-known. We find it really delicious and many people who are not vegetarian have said that they actually prefer it to the "normal" moussaka, which is made with meat and not mushrooms.Try it and I'm sure you'll like it!Ingredients 1 kg potatoes suitable for frying4 large courgettes8 medium eggplants½ litre frying oilFor the Sauce1kg button mushrooms2 crushed garlic cloves1 tin chopped tomatoes2 onions finely sliced2 tablespoons chopped parsley2 bay leaves½ cup olive oilFor the Béchamel1 litre fresh milk250g butter1 cup all-purpose flour200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel)PreparationSlice the potatoes, courgettes and eggplan
Spicy Green Chilli Sauce 2008-04-18 05:02:32 This recipe is an original - my wife and one of her "foodie" friends made it up! It's a delicious and simple spicy sauce - and I love spicy food!I don't have a photo at the moment as we have finished all the sauce (!) but as soon as possible I'll upload a photo here.Ingredients2 ounces long green chilli peppers (the variety which is about 20cm long),2 glasses of water1 glass of olive oil½ glass of medium wine vinegar.PreparationWash the peppers and boil them whole in the water, oil and vinegar for 15 minutes.Remove the peppers from boil and take them out of the pot, do not throw away the liquid.Allow them to cool until you are able to remove the skin and the stem, but not the seeds (It will help if you wear gloves at this stage otherwise you may suffer an unpleasant burning feeling in you Read more:Chilli
, Green
, Spicy
Tzatziki 2008-04-01 00:58:52 This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.Ingredients1 cucumber2-3 cloves of garlic1 teaspoon medium wine vinegar300g full-fat strained Greek yoghurt100ml extra virgin olive oil½ tablespoon finally chopped dill leavesPreparationRemove the skin of the cucumber and grate it. (not finely)Finely grate the garlic.Salt the cucumber and leave it in a colander for half-an-hour and then drain well.Put it in a bowl with the garlic and the rest of the ingredients.Mix them all well with the help of a fork.Put the dip in a bowl, add salt and decorate it with few dill leaves.Eat and Enjoy!
Leek Pie (Prasopita) 2008-03-24 12:50:23 Normally I'm not too fond of the sharp taste of leeks, but in this recipe there is none of that sharpness and what you get is a juicy and delicious pie that you can have by itself with salad, or as part of a buffet meal - or even as just a quick snack.IngredientsFor the dough200g hard flour30g butter½ teaspoon saltWaterFor the filling1kg leeks with most of the leaves chopped off so that all of the white part and just a little of the green remains200g regatto cheese thickly grated100g ricotta cheese50g full-fat fresh cream30g butter PreparationDoughUse the flour, salt and enough water to make pliable dough.Roll it out to a diameter of 30cmMelt the butter and spread it over the dough.Fold the dough in half and butter it once again.Fold it yet again and re-butter.Fold it one last time and bu
Tirokafteri (Spicy Cheese Dip) 2008-03-19 06:42:46 This is a traditional spicy cheese dish, which can be served as a meze with ouzo or beer, or as a dip. It is quick and easy to make.Ingredients2 ounces green chili peppers (the variety which is about 20cm long)½ kg feta cheese¼ kg ricotta cheese (Greek anthotiro is better, if you can get it)3 teaspoonfuls lemon juice100ml extra virgin olive oilPreparationWash the peppers, remove the stalk and the seeds and cut them in two.Boil them for a quarter of an hour until the skin separates from the body and then remove the skin (use gloves to do that otherwise you will suffer an unpleasant hot feeling in your hands).Put them with the rest of the ingredients in a liquidizer and mix them well.Place it in a bowl and serve with grilled or fried vegetables or as a dip.Eat and Enjoy!
Read more:Cheese
, Spicy
Pasta Flora Tart 2008-03-15 10:50:14 This is a traditional Greek sweet, which I remember from childhood always being served with the coffee or juice whenever we went on family visits. It is more often than not baked in a square or rectangular dish, but can also be baked in a circular shape, as you can see from the photo. The fruit in the recipe here is quince - for the simple reason that it is my favourite! - but other fruit can also be used, most notably sweetened grapes in syrup. Ingredients325g butter150g icing sugar3g salt2 eggs1 vanilla essenceGrated rind from 1 orange½ kg soft flour1 tin quince fruit in syrupPreparationBeat the butter and the sugar well in the mixer and then add the salt, vanilla essence, orange rind and eggs one at a time and beat for another 5 minutes.Change the attachment on the mixer, and use the Read more:Pasta
Clean Monday Table 2008-03-12 06:37:48 Well, we had a lovely day for the CleanMonday
holiday this year, sunny skies and enough wind to help our nephews with their kite flying which is the tradition every year on this day. I've posted a photo of the table with the traditional dishes that mark the beginning of Lent. It didn't stay long like that - everything soon got eaten up! The recipes for Butterbeans Plaki (Gigantes) and Traditional Greek Pickle (Toursi) have already been posted and we'll be posting the others gradually. Some of the dishes you can see are - TaramosalataOctopus with macaroniCuttlefish with spinach (Soupia & Spanaki)Squid (Kalamaraki)Tzatziki (Yoghurt & Garlic)Traditional Greek Pickle (Toursi)Butterbeans Plaki (Gigantes)Special Lagana breadMacedonian HalvaSoft Halva Ade! Ke to Hrono! (And next year! Read more:Table
Traditional Greek Pickles (Toursi) 2008-03-08 06:01:58 Greek pickles can be eaten as a side dish at any time, but are usually associated with Clean Monday, when Lent begins before Easter. They are delicious with Gigantes (see recipe under Side Dishes) which is also traditionally eaten on Clean Monday. The pickles can be prepared in 1 day, so there is time to get them ready for Clean Monday, which is on March 10 this year.Ingredients1 medium size cauliflower2 medium size turnips6 carrots6 small cucumbers6 long sweet red peppers6 long spicy green peppers1 celery stem1 litre wine vinegar1 cup olive oil3 tablespoons thick salt5-6 well sealed ½ litre jarsPreparationRinse the vegetables well.Peel the carrots.Cut the cauliflower up into small florets.Cut the turnips into approx. 1cm x 2cm cubesChop the rest of the vegetables, apart from the green pe Read more:Greek
, Pickles
, Traditional
Butterbeans Plaki (Gigantes) 2008-03-08 06:01:32 This delicious dish can be eaten at any time, but is especially associated with Clean Monday (March 10th this year), when Lent begins before Easter.Ingredients½ kg Butterbeans, soaked overnight2 medium onions finely chopped1 can tomatoes finely chopped1 fresh red chilli pepper½ fresh red sweet pepper finely chopped1 cup celery leaves and stem roughly chopped1 cup carrots in thin slices1 cup olive oil1 teaspoonful oreganoSalt & pepper to tastePreparationBoil the butterbeans in a large pan for 15 minutes, removing the foam that rises to the top of the water with a wooden spoon before the beans come to boiling point.Transfer the beans to another large pan and add enough boiled water to cover them.Add the finely chopped onions and cook slowly until they are soft but not over boiled.Trans
Eggplant Papoutsakia 2008-03-08 04:07:58 Ingredients5 large round eggplantsFor the Sauce½ kg Mushrooms2 tablespoons chopped Parsley2 Onions finely sliced2 crushed Garlic cloves2 Bay leaves1 cup Vegetable Oil1 tin chopped TomatoesFor the Béchamel Sauce1 litre milk¾ teacup flour250g Butter200g grated Parmesan Cheese (2/3 for the béchamel sauce and the rest to sprinkle on top of the eggplants)Preparation of the EggplantsCut the eggplants in half lengthwise and leave them in salted water for 1 hour.Remove them from the water, squeeze them and then place them upside down in an oven dish with the vegetable oil.Bake them in a pre-heated moderate oven for ½ hour.Remove them and place them without the oil in a clean oven dish facing upwards.Preparation of the SauceFry the sliced onions lightly in a large pan.Add the garlic and stir f
Spinach Pie with Homemade Filo Pastry (Spanakopita) 2008-03-04 07:28:53 Ingredients For the Filo Pastry
½ kg hard flour150g vegetable margarine1 teaspoon saltFor the filling1kg fresh spinach1 bunch spring onions1 bunch aromatic spring herbs (in Greece, kafkalithres, paparounes, mironia etc)1 bunch fresh anise½ kg feta cheese3 tablespoons olive oil1 level teaspoon saltPreparation of Filo pastry- 1st partMix the flour with the salt and enough water to make the dough pliable but not moist.Knead the cough well and then divide it into 9 equal partsMake a ball from each of the parts.Leave the balls on a dish with flour for at least 1 hour, covered with cling film.In this time, you can prepare the filling Preparation of the FillingClean the spinach and discard all the hard outer parts, leaving the leaves and the soft stems.Rinse it well under cold water.Clean the Read more:Spinach
Galaktoboureko 2008-02-29 02:38:40 Ingredients1 Packet Filo PastryFor the Cream250g butter – 50g for the cream and the rest for the filo1 litre fresh milk2/3 cup fine semolina1/3 cup thick semolinaGrated rind from 2 lemons4 eggs2 vanilla essence½ teaspoonful grated cinnamonFor the Syrup2 cups water3 ½ cups sugar3 sticks of cinnamon3 slices lemon peel1 tablespoonful syrup15 cloves plus some extra for the filoPreparation of GalaktobourekoRemove the filo from the fridge and let it come to room temperature.Simmer the milk in a large pan with the sugar and the semolina, stirring continuously until the mixture starts to thicken.Lower the temperature and add the eggs one at a time whilst stirring vigorously.Allow the mixture to thicken whilst stirring continuously.Add the remaining ingredients for the cream.Set the cream aside
Stuffed Cabbage Leaves (Lahanodolmades) 2008-02-20 09:53:38 Ingredients 1 Cabbage
with soft leaves2 Red Onions¼ kg Pork Mincemeat¼ kg Beef Mincemeat¼ kg Risotto RiceBunch of ParsleySalt & PepperFor the Avgolemono (Egg & Lemon) Sauce:2 eggs1 lemon3 spoonfuls Olive OilSalt & PepperPreparation of CabbageCutting to the centre of the cabbage with a sharp knife, remove the heart and discard it.Boil the cabbage in salted water for 5 minutes in a large, heavy pot.After removing the cabbage, remove the leaves one at a time and place them flat on a large dish. If you have difficulty separating the leaves, dip the cabbage into the boiling water again until you have removed them all individually. Please note, the leaves need to be soaked but still quite firm.Allow the leaves to cool.Do not throw away the water – you will need it later.Preparat Read more:Stuffed
Artichoke Pie 2008-02-20 09:49:16 Ingredients6 medium-sized artichokes6 spring onions250g roughly grated regatto cheese150g ricotta cheese or anthotiro8 leaves of home-made filo pastry2 free range eggs125g butterA few leaves of mintMethod Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart.Finely slice the artichokes.Lightly fry the chopped onions and sliced artichokes in a spoonful of butter.Add the grated regatto cheese along with the ricotta or anthotiro along with salt and pepper.Place 4 layers of filo pastry in an oven dish and spread with melted butter.Add the filling.Place the other 4 layers of filo pastry on top, spreading melted butter in between each layer and on top of the final layer.Lightly score the final layer in squares.Bake in a pre-heated oven at 180 d
Artichokes a la Polita 2008-04-23 03:31:22 This is a nice light and healthy meal, which is fairly quick and simple to prepare. It's called "a la Polita" as it came originally from the Greeks living in the"Poli" as they called - and still do call - Constantinoupolis.Ingredients6 artichokes6 medium-sized potatoes cut into round slices2 medium-sized carrots sliced1 medium-sized onionSmall bunch of anise finely chopped1 lemonOlive oil1 teaspoon all-purpose flourSalt and pepper to tastePreparationDiscard the outer leaves of the artichokes and rub the remaining hearts with the lemon.Leave them in a bowl of cold water along with the used lemon while you prepare the other vegetables.Heat the oil in a shallow pan and when it is moderately hot, add the onion, the artichokes cut in half, the potatoes and carrots.Stir them well and add just en
Tsoureki 2008-04-30 03:04:08 This light cake is traditionally eaten at Easter and the red painted hard-boiled egg that it is placed in the centre is an indication of this. When making at any other time of the year however, it is optional whether or not you have the red egg for decoration.The cake is nice and light inside, with the mastic creating a light stringiness when you break it into pieces (traditionally you break it with your hands and don't cut it with a knife).Ingredients1kg very good quality hard flour (Canadian Robin Hood is best)80g fresh yeast300g sugar5 eggs (4 for the cake and 1 to spread on top)150ml warm water200g good quality butterGrated rind from 1 orange1 teaspoon mahlep2 vanilla essences¼ teaspoon grated mastic PreparationDissolve the yeast in the warm water and mix in ¼ of the flour.Cover the
Bloggers Unite for Human Rights 2008-05-06 07:54:26 This is not a recipe, but I feel it's something important that all of us who are bloggers can participate in.Blog Catalog is partnering with Amnesty International for the 2008 Bloggers Unite For Human Rights
on May 15th.Bloggers are asked to post an entry on any Human Rights subject they feel strongly about. See Amnesty International's topic page here for ideas, if required, on what you could write about.So, if you're a blogger, sign up here today and let the world know how you feel.
Youvaralakia 2008-05-08 04:26:46 This is another type of meatball - in actual fact, it's a meatball soup. A nice, light and tasty meal. This is another favourite with the kids, in our experience - in fact, even when they grow up, as we have seen with our two sons who always ask for it when they come home in the holidays!Ingredients½ kg minced beef100g risotto rice1 whole egg2 medium onions1 celery stick2 tomatoes2 tender carrots200g concentrated tomato½ cup olive oil2 tablespoons all-purpose flourSalt and pepperPreparationBoil 1 ½ litres of salted water in a soup pan.Add the celery, carrots, tomatoes and 1 onion and bring to the boil.Finely chop the other onion.Place the chopped onion and the rest of the ingredients, apart from the oil and the flour, on a large dish.Mix the ingredients, knead them well and make balls t
Fresh Broad Beans with Artichokes 2008-05-14 07:35:24 We used the first broad beans from our garden to make this dish and there's nothing better than eating fresh vegetables picked from your own garden! This dish is ideally served with Greek strained yoghurt (see photo). Ingredients1kg fresh, tender broad beans in their pods6 young, tender artichokes4 medium potatoes cut into cubes2 lemons cut in half1 bunch chopped fennel6 large leaves of fresh mint Read more:Beans
, Broad
May 15 - Bloggers Unite for Human Rights 2008-05-15 10:38:47 This year marks the 60th anniversary of the Universal Declaration of Human Rights
adopted by the United Nations and today - May 15 - thousands of bloggers are sharing their unified support for human rights everywhere.I feel it's tremendous that we can take the medium of blogging and use it to raise awareness on important and basic issues. Human Rights is extremely basic and rests on the foundation
Spanakorizo (Spinach Rice) 2008-05-23 03:57:53 This is a simple and nutritiuos dish, easily prepared. It is best accompanied by slices of fried haloumi cheese, which is from Cyprus but is available worldwide. It can, however, also be accompanied by any other semi-hard, salty cheese fried (see photo).As I said - simple and nutritious!Ingredients1kg fresh spinach1 bunch fresh spring onions1 bunch fresh dill¼ kg pilaf rice250g haloumi cheeseJuic Read more:Spinach
Dolmades (Stuffed Vine Leaves) 2008-05-27 06:34:03 Another "classic" Greek dish. Dolmades can be eaten as a meze with ouzo or as a side dish. It can also be accompanied by Greek strained yoghurt as a tasty little snack on its own. Ideally, the vine leaves you use should be the first tender leaves of spring.Ingredients50 vine leaves – approx. 10cm diameter(best vine leaves to use are the tender ones that are first to come out in spring)2 large on Read more:Stuffed
Watermelon Delight 2008-07-16 08:24:30 Watermelon delight, or watermelon pie, is traditionally made in the Cyclades Islands as well as in some of the Dodecanese Islands.The traditional recipe uses an August watermelon from a waterless plantation - a field where different fruit and vegetables, such as melons, tomatoes, cucumbers, beans, gumbo etc. are cultivated, without a drop of water. These fruits are usually smaller in size and extr Read more:Watermelon
Yoghurt Soup 2008-07-15 11:28:19 Refreshing, healthy, simple and quick! What more can you ask for?Ingredients2 lit. water1 cup "corcoto" (crushed wheat)5 - 6 tablespoons strained yoghurt2 tablespoons butter1 teaspoon mint1 tbsp saltPreparationWash the wheat well and boil in the water for 15 minutes.Add the salt and continue boiling for another 5 - 10 minutes.Put the yoghurt in a bowl and add just enough liquid from the pan to dil
Ancient Greek Salad 2008-07-14 06:09:49 Sorry, we haven't been able to update the recipes for quite a while now due to family problems....but now we're back with a vengeance!!This is a delicious and filling salad - quite different from the "traditional" Greek
salad. It's quick and easy to prepare and I think you'll like it!IngredientsSome lettuceSome rocket1/2 chicory cabbage1/2 red pepper1/2 red apple3 - 4 walnuts1 glass white wine1 cl Read more:Ancient
, Salad
Entrecard Advert that sent the most Visitors 2008-08-03 04:29:05 The Entrecard blog that sent the most visitors to this blog over the last month through the advert we placed on their site was Diet Recipes.My very special thanks to them and my encouragement to the rest of you to visit them - it's a great site!ca-pub-5932202259726035
Read more:Advert
, Visitors
Top 10 Entrecard Droppers for July 2008-08-03 03:59:16 The following blogs were the Top 10 visitors from Entrecard to this blog for July. I'd just like to extend a special thanks to them and encourage the rest of you to pay them a visit.Regretful Morning Entrcard Cookbook So Now What?New York Renovator First Door on the Left My Blogging Experience Grow Your Own Vegetables theysaYMargie and Edna's BasementWordpress Theme Designer ca-pub-593220225972603
Stuffed Peppers and Tomatoes 2008-07-28 03:10:54 This is a very popular dish in the summer. Although stuffed peppers and tomatoes are well enough known, usually we also have stuffed eggplant and zucchini. They are accompanied by potatoes and can also be accompanied by Feta cheese.Ingredients6 large ripe tomatoes4 peppers1 large round eggplant1 large zucchini12 tablespoons well-rinsed rice3 medium potatoes cut as for roast potatoes2 large onions Read more:Peppers
, Stuffed
, Tomatoes
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