Ricette cucina greca

Title: Hulba (Fenugreek Paste)
Categories: Condiment, Greek
Yield: 6 servings

1/4 c Ground hulba (fenugreek)
1 c -Cold water
2 Hot chilis (more if desired)
1 Tomato; peeled and chopped
1/4 c Chopped onion -OR- spring onion
2 Garlic cloves; crushed
1/4 ts Hawayij
1 c Finely chopped boiled lamb -OR- chicken
1 c Boiled lentils
1 tb Chopped coriander leaves
2 tb Clarified butter or oil
1 Bone (or chicken stock)

Place fenugreek in a bowl and add cold water. Leave to soak for 5
hours. Pour off water and beat until frothy with a fork.

Remove stalks and seeds from chilis and chop finely (take care in
handling them). Blend into fenugreek paste with salt to taste and
place in a pot. This is the actual Hulba.

Add remaining ingredients except the stock or substitute some of the
ingredients with whatever is on hand, e.g. diced boiled potatoes for
rice, cooked dried beans for lentils. (For 1 cup cooked lentils,
simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes
until thick.)

Blend ingredients in pot and add enough stock to moisten. Place over
medium heat and cook, stirring occasionally, until bubbling and
thick. Add a little more stock during heating if necessary.

Adjust seasoning with salt and serve in a deep bowl with khobz,
malvj, or the readily available Lebanese flat bread for scooping up
the mixture. Serve in individual bowls if preferred.

Title: Makaronia (Greek)
Categories: Pasta, Greek
Yield: 4 servings

1/2 lb Sweet Butter
1/4 lb Mizithra (Or Feta), Grated
1 1/2 lb Spaghetti, Cooked al Dente
16 Jumbo Calamata Olives *

* Olive meat should be shaved from the pits.
In a large saucepan place the butter and heat it on medium until
it has melted. Add the cheese and stir it in. Add the pasta and toss
it in so that it is well coated with the butter and cheese. Add the
shaved olives and toss them in well.
Title: Greek Baklava
Categories: Greek
Yield: 1 servings


1 lb butter 1 lb filo, thawed 1/4 cup sugar 1 Tblsp cinnamon 3
cups finely chopped pecans


2 cup sugar 1 cup water 1/4 cup honey slice of lemon strip of orange
rind (optional) stick of cinnamon Combine nuts, sugar, and cinnamon
and set aside. Melt butter and brush bottom of pan. Add 7-8 sheets
of filo brushing each with butter. Sprinkle with nut mixture and
repeat process until all the nut mixture is used. Add remaining filo
and brush top sheet with butter. Cut into diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300 degrees and bake 15min until golden.

Boil all syrup ingredients, except honey to from a light syrup--about
20min. Remove from heat and add honey. Remove lemon, orange, and cinnamon.

Title: Greek Potato Salad
Categories: Greek, Vegetable
Yield: 6 servings

1 1/2 lb Round Red OR White
5 c Water
Purple Onion Rings
1/2 c Coarsely Chopped Cucumber
5 Cherry Tomatoes, Halved
1 sm Clove Garlic
1/4 c Plain Low Fat Yogurt
2 tb Crumbled Feta Cheese
1/4 ts Dried Oregano,
1/8 ts Dried Rosemary Crushed
1/8 ts Pepper
4 Ripe Olives
1 tb Chopped Fresh Parsley

Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil.
Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes &
Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,&
Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in
Processor With Processor Running. Process About 3 Sec. OR Until
Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano &
Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato
Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion
Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.)
Title: Diabetic Greek Salad
Categories: Salad, Greek, Diabetic
Yield: 1 servings

1 ea Garlic clove
1 md Head lettuce, shredded
3 md Tomatoes, cut in eighths
1 md Cucumber, sliced
6 ea Green onions, sliced
3 ea Stalks celery, diced
1 md Green pepper, diced
6 ea Radishes, sliced
1 ea Carrot, shredded
2 ea Tb Chopped fresh parsley
1 t Salt
1/8 t Pepper
1/4 c Olive oil
1 ea Tb Vinegar or lemon juice
1 ea Beet canned or cooked sliced
4 oz Feta cheese, crumbled
8 ea Ripe olves
1/4 c Cooked chick peas

Rub large salad bowl with garlic. Combine next 11 ingredients. Toss
lightly with olive oil. Sprinkle with vinegar, toss again. Garnish
with border of sliced beet and feta cheese. Arrange olives in center
and sprinkle chick peas over all. 1 cup serving 87 calories 2.8 gm
protein, 5.7 gm fat, 7.3 gm carbohydrate, 260.7 mg sodium, 285.2 mg
potassium, 2.3 gm fiber, 6 mg cholesterol.

Title: Minted Lamb Leg with Greek Salad

Categories: Kaz, Lamb, Greek, Sainsbury, Barbecue
Yield: 4 servings

4 Minted Lamb Leg Chops

------------------------GREEK SALAD--------
1 Cucumber
125 g Cherry Tomatoes
125 g Black Olives
1 tb Chopped Mint

75 ml Olive Oil
1 Lemon Juice
4 Pitta Breads
Ground Black Pepper

Preparation Time: 15 minutes Cooking Time: 20 minutes Calories: 823
per serving Fat: 63g

Preparation: cube the cucumber, halve the tomatoes, pit and halve the

1. Grill or barbecue the chops on a moderate heat for 20 minutes
turning occasionally

2. Place the cucumber, tomatoes, olives and mint in a bowl

3. Mix together the dressing ingredients, adding seasoning to taste,
stir into the salad and mix well

4. Serve the chops with the Greek salad and heated through pitta

Delicious served on a bed of long grain and wild rice with the pitta
Title: Beef Pita, Greek Style #2
Categories: Ground beef, Beef, Greek
Yield: 12 servings

2 lb Ground Beef
1 md Onion, Chopped
4 cl Garlic, Minced
1/2 lb Fresh Mushrooms, Sliced
1 Bay Leaf
1 1/4 ts Salt
1/2 ts Chili Powder
1/2 ts Cumin Powder
1/4 ts Cinnamon
8 oz (1 cn) Tomato Sauce
1/3 c Burgundy Or Rose Wine
1 Egg
8 oz (1 pk) Cream Cheese, Softened
1 c Creamed Cottage Cheese
1/2 c Crumbled Feta Cheese
1/2 c Unsalted Butter, Melted *
8 oz (1/2 Pk) Phyllo Leaves **
1/4 c Dry Bread Crumbs

Parlsey Sprigs
12 Cherry Tomatos
Fresh Fruit Kabobs (opt.)

Contributed to the echo by: Jean Hores Beef Pita, Greek Style

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
Greek pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook,
stirring frequently until beef loses pink color. Pour off drippings.
Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
cinnamon; cook, stirring frequently, until mushrooms are tender about
5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes,
stirring occasionally.

Remove bay leaf. Cool while preparing cheese filling. Combine egg and
cream cheese in medium bowl, beat with electric mixer until smooth.
Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking
pan with melted butter. Line pan with 1 sheet of pastry, fitting
pastry to contour of pan. (Pastry will come up over edges of pan.)
Brush pastry with butter. Layer with 3 more pastry sheets, brushing
each with butter.

Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
layer over crumbs and 1/5 of the cheese filling over meat. Place 1
pastry sheet over cheese filling, crinkling to fit inside dimensions
of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
the cheese fillings. Repeat with 3 more pastry sheets, crinkling
each, brushing with butter and topping with fillings. Turn bottom
pastry ends up over filling. Place remaining 8 pastry sheets smoothly
over top, brushing each with butter.

Using spatula, tuck top pastry sheets around inside edges of pan. With
sharp knife, score top lightly in half lengthwise and sixths
crosswise. (Do not cut through.) Bake in moderate oven (350 degrees
F.) 1 hour or until top is golden brown. Cool at least 10 minutes
before cutting along scored lines. Place a cherry tomato on each of
12 small wooden picks and insert pick in center of each serving.
Garnish with parsley. Garnish individual servings with fresh fruit
kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers.

Servings: 12

Title: Another Gyros
Categories: Lamb, Greek
Yield: 6 servings

2 lb Lean ground lamb
2 sl Homemade bread, toasted and -crumbled
1 ts Allspice, crushed
1 ts Coriander seed, crushed
1 Clove garlic, pressed
1 Onion, grated
1 ts Fresh savory, chopped
Salt, to taste
Freshly ground pepper, to-taste
Bacon slices (optional)

In large bowl, combined all ingredients. Mix well, kneading until
mixture is stiff. Make fingers of meat (about 5-inches longer and
not over 2-inches in diameter). Place fingers on skewer spacing about
1-inch apart. Cook over hot coals for 10 to 15 minutes, turning
frequently until cooked through.

You may wrap the "fingers" on the skewer with sliced bacon. If anyone
tries this, let me know how it works out.

NOTE: I have this frequently in Greece and here in the U.S., but as
I have said, I view it as a "deli" item. Krinos Foods has a "gyros
kit" that is sold in the frozen food section of some supermarkets.

Title: Domates Yemistes (Stuffed Tomatoes)
Categories: Greek, Veal
Yield: 6 servings

Karen Mintzias
12 Firm, ripe tomatoes
Granulated sugar
3 tb Olive oil or butter
1 md Onion; finely chopped
2 Garlic cloves; chopped
1/4 c Chopped fresh parsley
1/2 lb Lean lamb or veal, ground
1/4 c Dry white wine
1/4 c Water
6 tb Raw long-grain white rice
Tomato juice (if necessary)
Freshly ground pepper
2 Sprigs fresh mint or basil
1 pn Grated nutmeg

Wash the tomatoes, then turn each stem-side down, and with a sharp
knife carefully cut the end now up to make an opening or "cap" being
careful not to detach the cap entirely. With a small spoon,
carefully, without breaking the outer skin of the tomatoes, scoop the
pulp into a bowl. Place the tomato shells in a baking-serving dish
large enough to support them touching. Sprinkle the inside of the
shells with salt and sugar.

Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and
add the onions. Cook over moderate heat until soft and transparent,
then add the garlic and parsley, and blend. Add the meat, mashing
with a fork, then add the wine and water, cover, and simmer for a few
minutes. Add the rice and tomato pulp and stir. (Tomato juice may be
added if necessary, since the mixture should provide enough liquid
for the rice to absorb.) Cover the skillet and simmer about 7
minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for
seasoning. Remove from heat, and fill the tomatoes up about
two-thirds of the way with the stuffing and liquid. Cover with tomato
caps, brush with oil. Bake in a moderate oven (350 F) until the rice
is tender (approximately 50 minutes to 1 hour), basting inside the
tomatoes with liquid released by them. Serve warm.

Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain
white rice instead of the meat and rice in the above recipe,
eliminate the wine, and include with the other seasonings a few
tablespoons each of black raisins and 2 tablespoons pine nuts, if
desired. Rice in baked stuffed dishes takes much longer to cook then
over a burner. Stuffed green peppers, also popular in Greece, can be
made the same way with an entirely different flavor.

Title: Funstival Koulouria
Categories: Greek
Yield: 50 servings

1/2 lb Butter
1 1/2 c Sugar
1 ts Vanilla
6 Eggs
6 ts Baking powder
6 c Flour
1 Egg yolk for glaze
1/3 c Sesame seeds

From 'The Way Yia Yia Did It' published by St. Sophia Greek Orthodox Church in San Antonio, named after their annual 'Funstival'

Cream butter with sugar in an electric mixer, adding sugar slowly.
Beat 20 minutes or until the consistency of whipped cream. Add
vanilla, then eggs one at a time. Beat well after each addition.
Take from mixer. With a wooden spoon or rubber spatula, fold in 4
cups of flour sifted together with baking powder. Knead in remaining
flour, 1/2 cup at a time, until a soft non-sticky dough is achieved.
If large eggs are used, a little more flour may be needed. Pinch off
dough the size of a walnut and roll pencil thin, fold in half side by
side and twist. Brush with beaten egg yolk and press sesame seeds on
each piece. Place on cookie sheets and bake at 350 degrees for 30
minutes or until golden brown. Makes 50 to 60 cookies.

Title: Greek Eggplant Rounds
Categories: Greek
Yield: 2 servings

6 Thin eggplant slices (about
-1/4 inch thick)
1 ts Olive oil, divided
1 tb Tahini (sesame paste)
1 md Tomato, cut into 6 (1/4 inch
-thick) slices
2 oz Feta cheese, crumbled
1/2 ts Oregano leaves
1/4 ts Pepper

On nonstick baking sheet arrange eggplant slices in a single layer
and, using a pastry brush, lightly brush 1/2 tsp oil over top of
eggplant slices. Broil 5 to 6 inches from heat source until eggplant
is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant
slices over and brush with remaining oil. Broil until lightly
browned, 2 to 3 minutes.

Spread 1/2 tsp tahini over each eggplant slice, then top each with 1
tomato slice. Broil until tomato is heated through, about 1 minute.
Top each tomato slice with 1/6 of the feta cheese, then sprinkle with
oregano and pepper. Broil until cheese is melted and lightly
browned, 1 to 2 minutes. Makes 2 servings

Title: Greek Hamburgers
Categories: Ground beef, Greek, Beef
Yield: 6 servings

1 1/2 lb Ground beef (lean)
2 tb Olive oil
3 Garlic cloves (minced)
3 tb Red wine (dry Burgundy)
2 ts Oregano
2 tb Dijon mustard

salt and pepper to taste toppings such as fried onions, lettuce,

Mix the hamburger with the first six ingredients, then cook by your
favorite method and top with fried onions. Go easy on mayo, etc. If
you really need a topping, use Dijon mustard. Serves 6
Title: Greek Linguine
Categories: Greek, Pasta
Yield: 4 servings

10 oz Frozen Chopped Spinach
8 oz Rinsed, Drained, Canned
1/4 c Golden Raisins
4 c Cooked Linguine (Hot)
1 tb Olive Oil PLUS
1 ts Olive Oil
1/2 ts Salt (Optional)
1/8 ts Crushed Red Pepper

Yield: 4 Servings

In a 2-quart saucepan, cook the spinach according to the package
directions. Add the chick-peas and raisins and cook, stirring
occasionally, until thoroughly heated, 3 to 4 minutes.

Transfer the spinach mixture to a large mixing bowl; add the
linguine, oil, salt, and pepper and toss to coat.

Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2

Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams

Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams

Title: Greek Pasticio
Categories: Casseroles, Ground beef, Greek, Lamb, Beef
Yield: 6 servings

1 pk Pasta; cooked al dente-(454 gms)
1 lb Ground beef or lamb
2 Onions; chopped
3 Cloves garlic; chopped
1 cn Whole tomatoes; chopped
-and liquid drained
1 ts Oregano
1 ts Basil
1 ts Allspice
1 ts Cinnamon
1 ts Sugar - to taste

4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely! While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic. Add the spices,
sugar to taste, and the drained tomatoes. Let the sauce simmer 30-45
min. Mix in the cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine) in a saucepan
and mix in the flour to form a paste. Add the milk and heat at
medium stirring constantly until mixture thickens. When thick, add
parmesan and crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about
6 ounces of feta.

After the eggs are stirred in, pour this mixture over the meat and
pasta. Bake about 45 min or until brown.

This dish is a bit like moussaka because of the topping.

NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of
feta. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and
2 eggs. Came out Delicious!!! - Set oven for 350-375F and cook a full
40 minutes.
Title: Greek Ribs
Categories: Pork/ham, Greek
Yield: 4 servings

1/2 c Butter
1 ts Garlic powder, or more to
3 lb Pork spareribs

lemon juice oregano

Combine butter and garlic. Rub garlic mixture on both sides of ribs.
Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over
ribs. Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste
lemon juice over meat several times during baking and just before
serving. Makes excellent finger food! Serves 4.

Title: Gyro Sandwiches
Categories: Greek
Yield: 16 servings

Karen Mintzias

------------------GYRO PATTIES---------------------
1 1/4 lb Lean ground beef
1 1/4 lb Lean ground lamb
1/4 c Oregano
1 1/2 tb Onion powder
1 tb Garlic powder
3/4 tb Ground pepper (or more)
1 ts Thyme
3/4 ts Salt

---------------------YOGURT SAUCE----------------------
1 c Plain yogurt
1/4 c Finely chopped cucumber
1/4 c Finely chopped onion
2 ts Olive oil
Garlic powder
Salt & white pepper
8 lg Pita breads; cut in half
Thinly sliced onion rings

For patties: Preheat broiler or prepare barbeque. Combine
ingredients lightly but thoroughly in large bowl. Shape into 16 thin
patties and broil, turning once, until done as desired.

For sauce: Combine first 4 ingredients in small bowl. Add garlic
powder, salt and pepper to taste.

To assemble sandwich, place 1 meat patty in each pita half and top
with yogurt sauce and onion slices.
Title: Gyro
Categories: Greek
Yield: 6 servings

1 lb Ground pork
1 lb Ground lamb, there's no
-special lamb, try lamb
1 ts Salt
Some freshly ground black-pepper
About 6 cloves of crushed -garlic
Squeeze out the juice from 1 -lemon
1 ts Oregano
2 tb Ouzo

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread,
garnish with tzatziki, chopped tomatoes, sliced onions, some parsley,
a sprinkling of oregano.
Title: Gyros (Doners, Yeros)
Categories: Greek
Yield: 6 servings

2 lb Lean lamb, ground
2 Bread slices;toasted,crushed
1 ts Allspice; pounded (?)
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt & freshly ground pepper
3 Slices bacon (?!!)
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar & oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and
hold its shape. Break into 5 sections, each as large as a navel
orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4". Cut the bacon slices into
widths equal to these balls, keeping the slices of bacon between
them. Slip a cane skewer through the centers and roll gently with the
palms to smooth the edges.

(There will be 5 or 6 skewers, depending on their length.) Cover and
refrigerate overnight. When ready to cook, set on a broiler tray or
grill and cook under moderate heat, turning every 5 minutes. (The
bacon will baste the meat.) The surface will be crusty and the
inside cooked within 25 minutes. To serve: Put out the bread, meat,
tomatoes seasoned with the vinegar and oil, parsley and yogurt in
separate dishes. Guests may open pocket bread and stuff them with
meat and seasonings.
Title: Gyros
Categories: Greek
Yield: 6 servings

Karen Mintzias
2 lb Lean lamb, ground
2 sl Bread; toasted, crushed
1 ts Allspice; pounded
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt & freshly ground pepper
3 sl Bacon
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar & oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and
hold its shape. Break into 5 sections, each as large as a navel
orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4". Cut the bacon slices into
widths equal to these balls, keeping the slices of bacon between
them. Slip a cane skewer through the centers and roll gently with the
palms to smooth the edges. (There will be 5 or 6 skewers, depending
on their length.) Cover and refrigerate overnight. When ready to
cook, set on a broiler tray or grill and cook under moderate heat,
turning every 5 minutes. (The bacon will baste the meat.) The
surface will be crusty and the inside cooked within 25 minutes. To
serve: Put out the bread, meat, tomatoes seasoned with the vinegar
and oil, parsley and yogurt in separate dishes. Guests may open
pocket bread and stuff them with meat and seasonings.
Title: Hummus Dip
Categories: Dips, Greek, Mideast
Yield: 1 servings

1 cn Garbanzo beans drained
2 tb To 3 tb tahini-(crushed sesame seeds)
1/4 c To 1/2 cup lemon juice
1 Clove garlic
1/2 ts Cumin
1/2 ts Salt

Place drained beans in blender. Add all other ingredients and then add
enough water to almost cover beans. Blend until smooth. Pour into
serving dish. Pour very thin layer of olive oil on top and sprinkle
with parsley. Serve with pita bread.
Title: Kythoni Peltes (Quince Jelly)
Categories: Greek, Condiment
Yield: 1 servings

Karen Mintzias
1 kg Quinces
4 c Water
Granulated sugar
2 ts Lemon juice
2 Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core. Slice quinces
into preserving pan and add 2 cups water. Leave aside and do not be
concerned if quince discolours.

Place peels and cores into a pan with remaining water and boil for 30
minutes. Strain and make liquid up to 2 cups with water. Add liquid
from peels to sliced quinces in pan. Bring to the boil and simmer
gently for 1 hour until quince flesh is very tender.

Scald a large piece of cheese cloth or doubled butter muslin, wring
out and drape over a deep bowl. Pour quince and liquid into clean
cloth and gather up ends. Tie with string and suspend over bowl.
Secure to a fixed object so that juice can drip slowly into bowl.
Leave for 24 hours. Do not squeeze bag to hasten dripping as this
will make jelly cloudy. Measure juice into clean preserving pan. For
each cup of juice add 1 cup sugar. Stir over heat till sugar
dissolves, add lemon juice and washed geranium leaves and bring to
the boil.

Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful
on a cold saucer. Leave to cool. Run finger across jelly in saucer
~ setting point is reached when surface wrinkles. It is advisable to
remove pan from heat while jelly is being tested as you would
overcook the jelly. Remove leaves and ladle hot jelly into hot
sterilized jars. Seal when cold.

Title: Kythoni Xysto (Grated Quince Preserve)
Categories: Greek, Condiment, Preserve
Yield: 1 servings

Karen Mintzias
4 Quinces (about 1 kg)
3 c Water
4 c Sugar
2 Thin lemon rind strips
1 Piece cinnamon bark *Or*
2 Rose geranium leaves
1/4 c Blanched split almonds *
2 tb Lemon juice

*Note: almonds should be toasted.

Cooking time: 1 1/2 hours

Wash quinces well and rub off all fuzz. Peel, quarter and remove
core. Place peels and cores in a pan with 2 cups water and boil for
20 minutes. Grate quince quarters and place in a heavy preserving pan
with remaining water. Leave aside until peels are boiled. Do not be
concerned if quince discolours.

Strain liquid from peels into a measuring jug and make up to 2 cups
with water. Add this to grated quince with the sugar, lemon rind and
cinnamon bark or washed geranium leaves. Place over medium heat and
stir occasionally with a wooden spoon until sugar is dissolved. Bring
to the boil and boil fairly rapidly for 1 hour or until it gels when
tested on a cold saucer.

Stir in almonds and lemon juice and boil 1 minute longer. Ladle into
hot, sterilized jars and seal when cold.

Note: As the peel and core contain pectin, the setting ingredients
for jellies and preserves, it is advisable that these be boiled to
extract the pectin.

Title: Lamb Phyllo Rolls
Categories: Greek, Lamb
Yield: 6 servings

Karen Mintzias
5 tb Extra-virgin olive oil
6 tb Unsalted butter
1 lg Onion; finely chopped
1 1/2 lb Lean lamb, finely ground
2 lg Ripe tomatoes; peeled, diced
1 ts Honey
1 tb Ground cinnamon; OR to taste
1/2 ts Sea salt; OR to taste
1 ts Cracked black pepper -OR to taste
1/4 c Reduced meat stock-=OR=- robust red wine
1 1/2 tb Minced flat-leaf parsley
1 c Fresh myzithra cheese; -OR-- Small curd cottage cheese, - drained
1/3 c Finely grated feta cheese
1/2 ts Grated nutmeg
2 Egg yolks
12 Phyllo sheets

------------------------FOR SERVING-----------------------------
Confectioners' sugar
Ground cinnamon

Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in
a heavy skillet and saute the onion over low heat until soft, about 8
minutes. Raise the heat, add the meat, and saute until lightly
browned, breaking up any lumps with a wooden spoon. Add the
tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and
bring to a boil. Add the stock, bring to a boil, reduce the heat, and
simmer 15 minutes, or until almost all the liquid has evaporated. Add
the marjoram and parsley, and additional cinnamon, marjoram, and
pepper to taste (do not add salt at this point, as the cheese mixture
is salty). Set aside, or refrigerate for up to 24 hours.

Heat the oven to 375 F. Press the myzithra through a sieve or food
mill into a bowl. Combine with the feta, nutmeg, remaining 1/2
teaspoon pepper, and the egg yolks, cover and set aside.

Combine the remaining 4 tablespoons butter and olive oil in a small
saucepan, and melt over very low heat. Brush a heavy baking sheet
with some of this mixture. Lay the phyllo sheets one on top of
another and cut in half crosswise to make 24 sheets. Tightly rewrap
half the sheets and refrigerate. Lay 1 of the remaining sheets on a
clean work surface, with a long end facing you, and brush lightly
with the butter mixture. Lay a second sheet on top, brush it with the
mixture, and repeat with a third sheet. Lay another sheet on top.
Divide the meat mixture into 6 portions. Place 1 portion on the
bottom third of the top phyllo sheet and shape it into a sausage
about 8 inches long. Divide the cheese filling into 6 portions and
spread 1 portion over the meat. Fold the bottom edges of the phyllo
layers over the filling, then fold over the 2 sides, and roll up to
make a firm neat parcel. Place on the baking sheet and repeat with
the remaining phyllo and filling.

Brush the rolls with the remaining butter mixture and bake 25 to 30
minutes, or until deep golden brown. Drain on paper towels, sprinkle
liberally with the confectioners' sugar and cinnamon, and transfer to
a warm platter.
Title: Lamb Souvlaki
Categories: Greek, Lamb
Yield: 8 servings

Karen Mintzias
1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon's juice
1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper
8 Bay leaves; cut
Firm tomatoes (opt); 1/4'd
Green peppers (opt); cubed
Oregano and lemon quarters

*Note: Lamb meat(s) should be cut into cubes the size of walnuts.
Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator,
preferably overnight, or for at least 3 hours. Thread the meat on
long skewers alternating the bay leaves with the tomatoes and
peppers, if desired. Grill over hot coals or broil 6 inches from the
heat, brushing with the remaining marinade and turning frequently.
Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon
quarters and serve hot.
Title: Macaronada
Categories: Greek, Pasta
Yield: 6 servings

Karen Mintzias
500 g Macaroni or spaghetti
4 l Water
2 tb Salt
1 tb Oil
3 tb Butter
4 tb Grated cheese
-(Kefalotyri, Romano or
- Parmesan)

TO COOK PASTA: Bring water to the boil with salt and oil. Keep water boiling briskly and put in a handful of pasta at a time. Push into
the water slowly as the strands soften and curl around the sides of
the pan. Stir well as each lot is added, then boil briskly, stirring
occasionally. Cook until just tender - test by biting a piece. Drain
well in a colander and return to pan in which it was cooked.

TO PREPARE FOR SERVING: Melt butter and heat to a deep golden brown ~- do not burn. Pour over pasta, add grated cheese and toss well to coat strands. Serve extra grated cheese in a bowl.
Title: Moussaka 2
Categories: Greek
Yield: 8 servings

Karen Mintzias
2 md Eggplants
Olive oil
1 1/2 lb Ground beef
2 Onions; chopped
3/4 c Butter
1 ts Tomato paste
1 ds Cinnamon
1/4 c Bread crumbs
4 sm Zucchini; sliced
4 md Potatoes; thinly sliced
Grated cheese
1/2 c Water
3/4 c Flour
1 qt Hot milk
6 Eggs

Slice eggplant, sprinkle with salt, and place in colander. Weigh
down with a heavy plate for several hours. Then brush slices with
oil and broil lightly. Saute beef and onions in 5 tablespoons of the
butter. Add tomato paste, cinnamon, and salt and pepper and mix well.
Sprinkle bottom of a greased baking dish with bread crumbs. Alternate
layers of vegetables and meat in the pan, sprinkling each layer with
cheese. The top layer should be vegetables. Dot with 1 tablespoon
butter and add water. Set aside.

In saucepan melt remaining 6 tablespoons butter. Add flour and cook,
stirring, until well mixed and beginning to brown. Slowly stir in
milk and cook, stirring, until sauce is smooth and thickened. Beat
eggs with a little of the hot sauce, then stir in to remaining sauce.
Remove from heat. Pour a little more than half the sauce over the
vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return
remaining sauce to low heat and cook, stirring, until thick. Pour
into casserole and sprinkle with cheese. Continue to bake for 45 to
50 minutes longer or until golden brown.

Title: Papoutsakia with Meatballs
Categories: Greek
Yield: 8 servings

Karen Mintzias
1/2 lb Ground beef
2 ts Fresh oregano; chopped
1 Garlic clove; finely minced
Salt to taste
1/4 c Olive oil
1 lg Onion; diced medium
8 sm Zucchini; cut in 1/2" pieces
5 Garlic cloves; finely diced
1 1/2 tb Fresh oregano; chopped
12 oz Tomato paste
12 oz Tomato sauce
2 qt Water
1 c Rice, cooked

In a medium bowl place the ground beef, the 2 teaspoons of oregano,
the 1 clove of minced garlic, and the salt. Mix the ingredients
together with your hands so that they are well combined. Roll the
meat into 1" round meatballs.

Preheat the oven to 400 F. Place the meatballs on a flat sheet and
bake them for 8 minutes, or until they are pink in the middle. Set
the meatballs aside.

In a large stockpot place the olive oil and heat it on medium high
until it is hot. Add the onions and zucchini, and saute them for 2
to 3 minutes, or until the onions are clear.

Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of
oregano, and saute them for 2 minutes.

Add the tomato paste and tomato sauce. Stir the ingredients together
and cook the ingredients for 2 minutes.

Add the water. Bring the liquid to a boil and then reduce the heat
to low. Simmer the soup for 45 to 60 minutes, or until the desired
consistency is achieved. Add the meatballs and the cooked rice. Add
more salt if necessary.

Title: Pasta with Mizithra
Categories: Greek, Pasta
Yield: 6 servings

1/2 c Olive oil
4 Garlic cloves; chopped fine
1 lb Dry pasta; cooked & drained
1/2 c Parmesan, freshly grated
1/2 c Mizithra cheese,fresh grated
Salt and pepper to taste
1/4 c Parsley, chopped for garnish

Bring the water for the pasta to boil and prepare everything else.
It's important to never overcook pasta.

Heat the olive oil in a small frying pan and add the chopped garlic.
Saute for just a moment and set aside. Boil the pasta until just
barely tender. Drain and toss with all ingredients. Serve as a side
dish in the place of another starch.
Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

Karen Mintzias
1 1/2 lb Ziti thick, uncut macaroni
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11" x 15" x 3" baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares. Serve on a warm platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired.
Title: Pastitso 2
Categories: Greek
Yield: 8 servings

Karen Mintzias
500 g Long macaroni
4 tb Butter
3/4 c Grated Kefalotyri cheese *
1/4 ts Nutmeg
Salt & pepper
3 Eggs; lightly beaten

-------------------------MEAT SAUCE------------------------------
1 lg Onion; chopped
1 Garlic clove; crushed
2 tb Butter
750 kg Ground beef
1/4 c Tomato paste
1/2 c Dry red or white wine
1/2 c Stock
2 tb Chopped parsley
1/2 ts Sugar
Salt and pepper

------------------------CREAM SAUCE-----------------------------
1/3 c Butter
1/2 c Flour
3 c Milk
1/4 ts Nutmeg
Salt and pepper
1 Egg; lightly beaten

*Note: if Kefalotyri cheese is unavailable, Parmesan may be used

Serves: 12 as a first course; 6-8 as a main course Cooking time: 1-1/2
hours Oven temperature: 180 C (350 F)

Cook macaroni in boiling, salted water until just tender. Drain and
return to pan.

Melt butter until golden brown and pour over macaroni. Add 1/2 cup
of the cheese, the nutmeg, salt and pepper to taste and toss well.
Leave until cool, add eggs and toss again. Keep aside.

Make meat sauce. Gently fry onion and garlic in butter until onion is
soft, increase heat and add ground beef. Stir well and cook until
meat begins to brown. Add remaining meat sauce ingredients, cover
and simmer over gentle heat for 20 minutes.

Make cream sauce. Melt butter in a saucepan, stir in flour and cook
gently for 2 minutes. Add milk all at once and bring to the boil,
stirring constantly. Boil gently for 1 minute. Add nutmeg, salt and
pepper to taste and cool a little before stirring in beaten egg. Add
1/2 cup of this sauce to the cooked meat sauce.

To assemble Pastitso, butter a 33 x 23 x 8 cm (13 x 9 x 3 inch) oven
dish. Spoon half of the prepared macaroni evenly in the base and top
with the meat sauce. Cover with remaining macaroni, levelling top.

Pour on cream sauce and spread to completely cover macaroni. Sprinkle remaining cheese on top and cook in a moderate oven for 50 minutes until golden brown. Let stand for 10 minutes before cutting into
squares to serve.

Title: Pastitso Makaronia Me Feta
Categories: Greek, Casseroles, Pasta
Yield: 12 servings

Karen Mintzias
1 lb Macaroni; cooked & drained
8 tb Butter or margarine; melted
3 Eggs; lightly beaten
1/2 c Grated cheese
1 1/2 c Feta cheese, cubed
White pepper
1 ts Nutmeg, grated
12 Sheets commercial filo - cut to fit pan, - covered to avoid drying

In a large bowl, combine the macaroni, one-third of the melted
butter, the eggs, grated cheese, and feta. Season with salt, white
pepper, and nutmeg and mix with a wooden spoon. In a buttered 9 x 12 x 3-inch baking pan, spread the macaroni-cheese mixture over the filo and cover with the 6 remaining sheets of filo, brushing butter
between each and on the surface. Using the tip of a sharp knife,
score the top 3 to 4 sheets to indicate 12 servings. Bake in a
moderate oven (350 F) for 30 minutes, or until the surface is crisp.
Remove to a rack for 10 minutes, then cut and serve on a warm platter.
Title: Preserved Grape Vine Leaves
Categories: Greek, Preserve
Yield: 1 servings


Pick leaves early in their growth period, that is early summer, when
vines are covered with leaves.

Choose leaves of medium light colour, not too young. If vines have
been sprayed, wait for period recommended for general harvest by
manufacturer of insecticide. When picking, snip off stem.

Wash leaves and stack in piles of 24, with shiny side up. Roll up
and tie with string.

Bring 8 cups water to the boil with 1/4 cup salt. Drop in 4 bundles
at a time, return to the boil and blanch for 3 minutes, turning rolls
over to blanch evenly. Lift out and drain. Repeat with remaining

Make a brine with 8 cups water boiled with 1 cup rock salt.

Pack rolls upright into warm sterilized jars and pour hot brine over
leaves. Remove air bubbles and seal when cold.

Brine is sufficient for 20 bundles of leaves. Increase accordingly to
quantity being preserved.
Title: Rich Cream - Kaymaki
Categories: Greek
Yield: 1 servings

1 qt Heavy cream

Thick rich eastern Mediterranean "kaymaki" (literally, "frothy
cream") is unique, but two more readily available products have a
similar flavor and texture. Imported English clotted (Devon) cream
and Italian mascarpone cheese both make good substitutes, or you cna
make your own. Make this when you plan to be in the kitchen for a
couple of hours - for an even smooth texture and a thick crust you
need to stir the hot cream at regular intervals. Be sure to use
meticulously clean utensils and keep the cooking heat very low (or
use a heat diffuser mat). Kaymaki should be made at least 18 hours
before you need it; it can be stored for up to a week.

Slowly bring the cream almost to a boil in a heavy saucepan, stirring
occasionally with a wooden spoon. Reduce the heat to as low as
possible, or place the saucepan on a heat diffuser mat. Lift a
ladleful of cream about 12 inches above the saucepan, and pour it
back in a thin steady stream; repeat 2 or 3 times. Repeat this
procedure every 10 minutes or so over the next 1-1/2 hours, and stir
the cream occasionally to make sure it does not stick.

Leave the cream undisturbed over the lowest heat for 30 minutes
longer; it will have reduced by at least two thirds. Remove the
saucepan from the heat and let cool.

Loosely cover with a clean kitchen towel and set aside for 2 hours.

Remove the kitchen towel, tightly cover, and refrigerate for at least
12 hours, or overnight.

Cut the crust on top of the cream into 1-inch-wide strips. Gently
fold one end of a strip over the handle of a wooden spoon and roll it
up (cut in half if the roll becomes too thick or unwieldy), and slide
off onto a plate. Repeat with the remaining strips. The remaining
kaymaki will have the texture of thick airless cream. It can be
refrigerated in a tightly covered container of up to 1 week;
refrigerate the rolls for up to 3 days.

Note: Serve kaymaki rolls on their own or with desserts such as
Kataifi Nut Rolls or Almond Cake. Kaymaki cream can be added to ice cream or rice pudding for an especially good flavor. Or whisk it
together with a little sweet wine or lemon juice for a perfect
accompaniment to fresh or poached fruit or sweet pastries.
Title: Satziki
Categories: Greek, Spreads, Toppings
Yield: 6 servings

2 c Thick yogurt
1 c Cucumber, finely chopped
1 Clove Garlic, crushed
2 tb Olive oil
1 tb Dill or mint, fresh
1 tb Lemon juice

To thicken yogurt, place 3 1/2 cups yogurt mixed with 1 tsp salt in a
dish towel. Hang over bowl until dripping stops, about two hours.
Sprinkle salt over cucumber; let stand 15 minutes and press dry.
Combine all ingredients; chill. Makes: 3 cups
Title: Souvlakia (Barbecued Meat Cubes)
Categories: Lamb, Veal, Greek
Yield: 6 servings

1 1/2 lb Lamb or veal,1" cubes
3/4 c Dry white wine
1/4 c Olive oil
2 tb White wine vinegar
3 tb Ground oregano
1 tb Salt
1/4 ts Ground pepper
2 Cloves garlic,finely chopped
1 Small onion,chopped

Arrange lamb or veal on six 8-inch skewers; place in shallow glass
baking dish. Mix remaining ingredients; pour over meat. Cover tightly
and refrigerate, turning occasionally, at least 12 hours but no
longer than 24 hours.

Set oven control to broil and/or 550'. Broil 4 inches from heat,
turning and basting with marinade every 5 minutes until done, 10 to
15 minutes.
Title: Souvlaki
Categories: Greek
Yield: 6 servings

1/4 c Salad oil
1/4 c Wine vinegar
1/4 c Lemon juice
1 Clove Garlic, minced (This
-is Greek?)
4 ts Salt
1/4 ts Pepper
Oregano to taste
4 lb Boned leg of lamb, 1 to 1
-1/2 inch cubes

Serves: 6

Souvlaki may also be made with pieces of beef or fish. You might
want to use marinated scallops, shripm or halibut.

Combine all ingredients; let meat marinate in refrigerator for three
to six hours, turning meat over several times. Put meat on oiled
skewers and set to grill over charcoal, turning to brown evenly. In
the oven, rest the skewers on rack of proiler pan and brown about six
inches below the heat. Turn occasionally to maintain even color and
baste with marinating sauce. Broil until meat is brown and crispy;
about 45 minutes.
Title: Spaghetti Mizithra (Greek-Style Spaghetti)
Categories: Greek, Pasta
Yield: 6 servings

Karen Mintzias
1 lb Spaghetti
1 c Butter or margarine
1/2 lb Kasseri cheese, grated
1/4 lb Romano cheese, grated
1/4 c Chopped parsley

Cook spaghetti until tender but firm to the bite. Drain. Melt butter
in large skillet and cook just until it turns brown. Meanwhile,
combine cheeses. Place spaghetti on warm platter, sprinkle with mixed
cheeses, then drizzle with browned butter. Sprinkle with parsley.
Title: Yemista Me Lahano (Stuffed Cabbage Leaves)
Categories: Greek
Yield: 6 servings

Karen Mintzias
1 lg Onion; finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato; peeled and chopped
2 tb Chopped parsley
1 ts Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
1 tb Cornflour
2 Eggs; separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6 Cooking time: 1 1/2 hours

Gently fry onion in oil until soft. Mix into meat with rice, tomato,
herbs and cinnamon, seasoning to taste with salt and pepper. Divide
into 24 portions.

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of
leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and
pepper to taste. Invert a heavy plate on top of rolls and cover pan
tightly. Simmer gently for 1 1/2 hours.

When cooked, drain off stock carefully into a small saucepan. Reduce
to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
with a little cold water. Let it boil 1 minute.

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to
small pan, place over low heat and stir constantly until egg is
cooked - do not boil.

Arrange rolls on a heated serving dish and spoon some of the sauce
over them. Garnish with chopped dill or parsley and serve remaining
sauce separately. Serve with mashed potatoes.

Note: Grape vine leaves may be used instead of cabbage - about 40
will be required since they take less filling.

Title: Yiouvetsi
Categories: Greek
Yield: 6 servings

Karen Mintzias
6 Lamb leg or shoulder chops -(thickly cut)
1/4 c Butter or corn oil
1 lg Onion; finely chopped
1 c Tomato puree
1 c Chopped, peeled tomatoes
3 Cloves
1 lg Cinnamon bark piece
Freshly ground black pepper
4 c Boiling water or stock -(more if necessary)
2 c Orzo or kritharaki
1/4 c Grated kefalotiri cheese
1/2 c Diced haloumy or feta cheese

Oven temperature: 180øC (350øF) Cooking time: 2 hours

Have meat retailer cut chops about 4 cm (1-1/4 inches) thick.
Alternatively purchace a leg of lamb and have it cut into 6 pieces.

Place lamb in a baking dish and spread or pour oil or butter on top.
Bake in a moderate oven for 20 minutes.

Add onion to dish and return to oven for further 10 minutes. Add
tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and
pepper to taste. Baste meat with liquid and cook for futher hour
until meat is tender, adding a little of the water or stock if

When meat is cooked add water or stock and stir in pasta. Cook for
futhre 20 minutes, stirring occasionally, and adding a little more
liquid if mixture looks dry. When pasta is tender, sprinkle cheese
over pasta and return to oven for 5 minutes. Serve immediately.

NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt.
The pieces of meat are placed in individual casserole dishes after
the initial cooking, and the sauce, pasta and water or stock added to
each dish, then cooking completed. In the home I suggest dividing
the meat and pasta ater it is cooked and just before adding the
cheese. Return to oven for cheese to melt.
Title: Yuvetsi Kritharaki Me Kima Kypriotiko
Categories: Pasta, Greek
Yield: 4 servings

Karen Mintzias
2 tb Vegetable oil or margarine
1 lb Lean meat, ground
1 Onion; minced or grated
Salt & freshly ground pepper
3 Whole cloves
1 Cinnamon stick
2 tb Tomato paste
1 c -Hot water
1 qt Stock (same flavor as meat)
1 1/4 c Kritharaki or orzo
Parsley or watercress

Heat the oil and mash the meat into it with a fork, then cook over
moderate heat, stirring constantly until the raw color disappears.
Add the onion, salt, and pepper to taste, spices, and tomato paste
diluted with hot water. Cover and simmer for 20 minutes, then remove
the spices. Add the hot stock and kritharaki and transfer to a
buttered "yuvetsi" or baking casserole. Taste and adjust seasonings.

Bake in a moderately hot oven for 40 minutes, or until the pasta is
tender and all liquid has been absorbed, stirring once. Remove from
the oven. Drape with a dry kitchen towel to absorb moisture. Serve
hot, garnished with parsley or watercress.
Title: Kibbeh Bissanieh (Baked Lamb and Wheat)
Categories: Greek, Lamb
Yield: 8 servings

1 lb Bulgur,(cracked wheat)
Finely crushed
2 lb Ground lean lamb
1/3 c Grated onion
2 ts Salt
1/2 ts Black pepper
1/4 ts Cinnamon
2/3 c Chopped onion
4 ts Shortening
1/2 lb Ground lean lamb
1/4 c Pine nuts
1/2 ts Salt
1/4 ts Black pepper
1 tb Shortening

Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well.

To Make Filling: Saute the 2/3 cup chopped onion in shortening until
brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper.
Cook and stir until meat is browned.

Spread half the of the bulgar/lamb mixture in a well greased 9" X 12"
baking pan. Cover with filling. Cover with remaining bulgar/lamb
mixture and press down firmly. With a sharp knife cut diagonal lines
across to mark diamond shapes. Dot top with the 2 tablespoons of
shortening. Bake in a preheated 400 degree oven for 30 minutes;
reduce heat to 300 degrees and bake 30 minutes longer.
Title: Baklava 1
Categories: Greek
Yield: 1 servings


Fillo dough (pastry leaves). 1 1/4 cups butter/margarine 1/4 cup
sugar 1-2 tsp cinnamon (ground) 4 cups almonds, slivered and
chopped. cloves (NOT ground)

For syrup:

4 cups sugar 3 cups water 1/2 cup honey 1 stick cinnamon 5-6
cloves (NOT ground) Mix sugar, cinnamon, sugar, and almonds.

Lay the fillo dough out on a table. Fillo dough will dry quickly, so
you'll need to work fast, so what spills out of the pan doesn't dry
(although it will anyway), and keep a damp towel on the rest of it
(that you had laid on the table) so it doesn't dry.

On a medium-sized, buttered pan (you'll need to melt the butter) lay
one of the sheets of dough. Butter it, and lay another on top of
that. Continue until you have 5-6 sheets of dough on the bottom of
the pan. Then lay another sheet, and do NOT butter it. On that, put
some of the almond mix, enough to cover it evenly, but not making a
thick layer. On that, lay another sheet of dough, butter it, and then
another, unbuttered. On that place some almond mix again. Repeat
until all the mix is gone, or you have only 4-5 sheets of dough left.

Fold in the dough that hangs from the side of the pan. Some of sthem
will be dry, so just cut them and discard them. Make sure to butter
all of them (except, of course, if they have almonds on them). Lay
down some more sheets of dough, buttering every one, and cutting off
the edges, that hang from the sides of the pan. here, I've found it
easier if you just lay the dough down, width of dough to length of
pan. That is to say, the width of the dough is sometimes about teh
same size as the length of the pan, and the length of the dough about
twice teh widht of the pan, so lay the short side of the dough down
along the length of the pan, so that some (about half) of it will
hang out the end. Then butter it, and fold what hangs back in the
pan, buttering that. This way you get it to look better, and stick

When you're done with laying the sheets of dough down, make sure you butter the first one VERY well, and sprinkle some water on it before you put it in the oven. Also, with a sharp, pointy knife, cut the
top few sheets of dough, not getting all the way through, just sort
of "scratching" the top layer and marking the pieces, in
rhombus-shaped pieces.
Title: Baklava 3
Categories: Greek
Yield: 1 servings



1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water)
squeeze of lemon


1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp
mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so
that, if you mess up the syrup, you can make another batch.

Combine all syrup ingredients and cook over medium heat and after it
has come to a boil cook for 5 minutes and remove from the heat. Do
not let it get too thick when it's still cooking or it won't be
absorbed by the phillo dough. Place syrup in the refridgerator.

2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey
in so that the walnuts stick together but are not dripping.

3. Using a pastry brush, put a coat of butter on cookie sheet.
Carefully place 1 sheet of phillo on top of butter. Brush sheet with
butter then put another sheet on top of that one. Continue until
you've used 1/3 of the phillo.

4. Spread the walnut mixture on the phillo, leaving a tiny bit of
space at the edges. Cover with the rest of the phillo, spreading
butter between each sheet.

5. Make sure the top of the baklava has butter spread all over it.
Then. cut the baklava in squares.

6. Place in oven at 350 degrees for about 15 minutes - but watch it

7. When the Baklava is done cooking pour the syrup on top - a little
at a time using a spoon or ladle.

The thing to remember about the syrup is hot baklava/cold syrup or
cold baklava/hot syrup. You want the maximum amount of syrup to be
Title: Persian Baklava
Categories: Greek
Yield: 1 servings



1 lb blanched almonds or an almond/walnut combination 3/4 cup
sugar 1 tsp ground cardamom


1 1/2 cup sugar 1 cup water 1/2 cup rosewater (buy the type that
comes in 10oz. bottles, not the exorbitantly priced little bottles.)
1/3 cup unsalted butter, melted 1 lb filo, thawed Finely grind the
nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a
12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo,
brushing each with butter. Sprinkle and spread enough of the nut
mixture until you've added about 1/8" to the pan. Continue building
layers with 3 sheets of filo(brushing each with butter) to every 1/8"
of nuts. Finish with 6 layers of filo. Brush top with butter. Cut
through all but the bottom layer of filo in diamond shapes. Bake at
350 degrees F. for 25-30min.

While it's baking, boil the water and sugar for 15min. Remove from
heat and add rosewater. When the baking is done, pour the syrup over the baklava.
Title: Village Farina Custard (Poutika)
Categories: Sweets, Greek, Breakfast
Yield: 1 recipe


1 qt Milk 1/2 c Farina, regular --(cream of wheat, semolina) 1/2 c
Sugar 1 ts Vanilla 2 tb Butter or margarine 2 Eggs; well beaten 1 c
Honey or sugar 1 tb Lemon juice 1/2 c Water 1/4 c Almond or pistachio nuts Cinnamon Fresh fruit slices -OR- preserves

In a saucepan, bring milk to a boil. Add farina, sugar and vanilla
and cook 15 minutes, stirring constantly. Remove pan from heat; stir
in butter. Add a little of the hot mixture to eggs; beat well, and
mix into remaining farina.

Pour mixture into a buttered baking dish and sprinkle with nuts. Bake
for 20 minutes in a 350 F. oven.

For syrup, heat honey, lemon juice and water in a saucepan. Bring to
a boil, then continue to cook for 5 minutes. Pour hot syrup over
baked custard. Sprinkle cinnamon over, then allow to cool for 4
hours. Cut into squares and serve plain, or with slices of fresh
fruit or preserves.
Title: Bird's Nests with Cheese
Categories: Pastries, Masterchefs, Greek, Am
Yield: 4 servings

2 Eggs, lightly beaten
1/2 c Cheese, parmesan, grated
2 tb Cheese, ricotta
2 ts Mint, fresh, chopped OR
1/2 ts Mint, dried
1 pn Pepper, black, ground

---------------------PASTRY AND GARNISH--------------------------
8 Pastry, phyllo, sheets
1/2 c Butter, clarified **
3/4 c Cheese, Kasseri, crumbled OR
3/4 c Cheese, feta, crumbled
8 Olives, calamata (garnish)

** See "Clarified Butter" recipe.

Filling: In mixing bowl, combine eggs, Parmesan, ricotta, mint and
pepper. Set aside.

Preheat oven to 375 F.

Cut phyllo pastry sheets in half crosswise and cover with waxed
paper and a lightly dampened kitchen towel.

Place 2 half sheets of phyllo, one on top of the other,
horizontally on a work surface, trim off and discard a 1 inch strip
from 1 short edge of sheets.

Pull top sheet toward you so that it overlaps bottom sheet by
about 1 1/2 inches. Dot exposed surfaces with clarified butter.

Place a 1/2 inch diameter dowel or no. 11 knitting needle about
1 1/2 inches from long edge farthest from you. Fold edge over dowel.

Spread about 1 teaspoon of filling along edge of folded flap.

Fold dowel over filling; then carefully roll up phyllo toward
you, leaving 1 1/2 inch strip at bottom edge.

Holding edges of the pastry at ends of dowel, gently press them
toward center, forming pleats as you would on a curtain rod.

(Do not worry if some filling oozes out.)

Firmly holding ends of pastry to maintain pleats, carefully pull
out dowel. Bring rolled edges of pastry around, forming a circle;
the unrolled border will form bottom of each bird's nest.

Transfer bird's nest to ungreased baking sheet. Brush all
exposed surfaces of pastry generously with clarified butter. Bake
until golden, about 15 minutes.

Remove baking sheet from oven and place about 1 1/2 tablespoons
of Kasseri in center of each nest. Return to oven until cheese is
bubbly. 3 to 4 minutes.

Place an olive in center of each nest. Serve hot.
Title: Skorthalia - Garlic Sauce (Greek Cookbook)
Categories: Greek, Sauces, Garlic
Yield: 4 Servings

Karen Mintzias
6 Garlic cloves
1 c Mashed potatoes
2 sl Stale white bread
1/3 c Olive oil
1 tb Lemon juice
1 tb Vinegar

Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add
mashed potatoes and continue to pound and stir with pestle. Soak
bread (crusts removed) in cold water and squeeze dry. Add to
potatoes and garlic, pounding and stirring until smooth. Gradually
add olive oil, lemon juice and vinegar, stirring vigorously. When
smooth and light, add salt and pepper to taste. Chill in a covered
bowl before using.

Serve with hot or cold seafoods and fried or boiled vegetables.

Variation: Replace bread with 1/2 cup ground almonds or walnuts, or
use 1-1/2 cups ground almonds or walnuts instead of the potatoes and

Blender method: Put all ingredients in jar of blender and blend at
moderate speed until ingredients are pulverised. Increase speed for
a few seconds until light and smooth. Do not blend too long at high
speed for the mixture heats and the oil separates.
Title: Syros Island Nougat
Categories: Candies, Greek
Yield: 1 Servings

1 c Roasted pistachios & almonds
2 c Sugar
1 c Corn syrup
1 c Honey
1/2 ts Cream of tartar
3 Egg whites
1/4 ts Salt
1 ts Vanilla
1/4 c Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of
cornstarch to line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for
10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep
sauce pot. Stir gently over medium heat until sugar dissolves and
bring to a boil. After it comes to a boil, cover pot for 5 minutes,
then wash down sides of pot with a clean brush to remove sugar
crystals. Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafers and let stand overnight to set. Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper.