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Greek traditional recipes
- 1. . Greek Traditional Recipes Main meals and desserts Comenius Project 2012-2014 旅留凌了旅旅亮旅虜 亮僚略旅凌 亮凌 竜留了凌僚溜虜侶
- 3. Moussakas INGREDIENTS 1 kg aubergines 160 ml olive oil (about 1 teacup) 1 large onion, finely sliced 450 gr minced beef 1 kg fresh tomatoes, drained of some of their juice and chopped 1/4 teaspoon ground cinnamon a pinch of salt and black pepper 25 gr grated parmesan, kefalotiri cheese some chopped parsley Bechamel Sauce 80 gr butter 80 gr flour 600 ml warm milk salt and white pepper 30 gr grated Parmesan cheese 2 egg yolks Topping 60 gr. grated Parmesan or kefalotiri cheese 4 tablespoons toasted breadcrumbs STEPS Moussakas should be baked in the oven. Use a roasting container, either square or oblong, approximately 25x25 cm or 39x28 cm. Aubergines Top and tail the aubergines, without peeling them. Rinse them, cut them in length in 75-mm thick slices and immerse them in salted water, for 30 minutes. Take them out, squeeze gently, rinse, then squeeze them again. Drain them in a colander and pat dry. Fry them in hot olive oil until they become pale golden on both sides. In either case, drain them on absorbent paper on a flat plate before serving, so that most of their oil will dribble away.
- 4. Meat Saut辿 the sliced onion in 2 tablespoons of olive oil, add the meat and mix together. Tomatoes, sliced finely, the spices, salt and pepper are then added. Cover and cook for 20 minutes, stirring from time to time in case it sticks. Then mix in the grated cheese and parsley. B辿chamel Sauce Melt the butter and gradually add the flour, the milk and seasoning, stirring continuously. Simmer for 9-10 minutes, stirring, until it has thickened considerably. Withdraw the pan from the heat, let it stand briefly, then add the cheese and the egg yolks. Stir to amalgamate them. Do not let the sauce boil after this. It should by now be a thick b辿chamel, to enable it to sit on top of the meat mixture and form a kind of crust. To assemble, cover the base of the roasting dish with half of the fried aubergines, then spread the meat mixture evenly on top of them and cover neatly with the remaining aubergines. Then cover neatly with the b辿chamel sauce. Sprinkle the grated cheese and the breadcrumbs all over the top. Bake in a pre-heated oven, 180o C, for 1 hour, until a golden crust is formed all over the top. Let it cool for 10 minutes before serving, in order to be cut more easily. Cut it in square pieces andenjoy your meal with a glass of red wine! Kali orexi !
- 5. Gemista (Stuffed tomatoes and peppers) INGREDIENTS 5 tomatoes and 5 peppers 8 soup spoonfuls karolina rice 3 large onions 1 coffee-cupful parsley, finely chopped 3 tea - spoonfuls spearmint 1 soup-spoonful tomato paste 遜 coffee-cupful pine nuts top quality extra virgin olive oil salt, black pepper, a little sugar STEPS Peel off the tomatoes flesh and grind them in the blender. Cut the top of the peppers and scoop out the seeds. Pour a teacupful of olive oil into a deep frying pan and fry the onions. Add the rice and continue frying for 2-3 minutes more. Add the tomato flesh and the tomato paste. Season with salt. If necessary add a little sugar and then the pepper. While the mixture is still simmering, add in the pine nuts, and finally the finely chopped parsley and spearmint. Fill the tomatoes with the stuffing up to about , because the rice will swell, and then put them on a baking tray. If there is stuffing left over put it between the tomatoes and if you wish you can also put a few potatoes. Pour about 遜 soup spoonful of olive oil over each tomato and sprinkle with dry bread crumbs. Bake in a medium-heated oven for about an hour, until the rice is cooked and the tomatoes have wrinkled. These are eaten warm accompanied by some feta cheese and will give you an appetite for sure!
- 6. Sardines INGREDIENTS with oregano with tomato 1 kg scaled sardines 1 coffee-cupful olive oil 2 teaspoonfuls oregano juice of 1 lemon, salt 1 kg scaled sardines 1 coffee-cupful olive oil 1 coffee-cupful parsley, finely chopped 400 gr. ripe tomatoes, finely chopped If you havent got a grill or a barbeque, cook the sardines in the oven in two different ways. Either with a little oregano, oil and lemon, and of course a pinch of salt or with finely chopped tomatoes, parsley and olive oil. Bake for 30 minutes at 180 0C, and theyre ready. The sardines accompanied by a light retsina, dry white wine or tsipouro, take you to the peak of traditional pleasure.
- 7. Kleftiko (Greek lamb cooked in baking paper) INGREDIENTS 1 kg leg of lamb in 6 portions 2 carrots 4 medium potatoes 2 small onions 2 green peppers 2 medium tomatoes 300g kefalotiri cheese 6 garlic cloves 100 ml olive oil 1/2 teaspoon oregano 1/2 teaspoon thyme Salt and pepper 12 square sheets of baking paper approx 30cm x 30cm String STEPS Dice the carrots. Cut the potatoes into thick slices and the kefalotiri cheese into small cubes. Slice the onions, the green peppers and cut the tomatoes into 12 slices. Put all the ingredients, apart from the tomatoes, into a mixing bowl and mix well. Use 2 sheets of the paper and place 1/6 of the ingredients in the middle of it in the following order: potatoes, lamb, garlic, onion, peppers, kefalotiri cheese, and the tomato on top. Add salt and pepper and a spoonful of the juice from the mixture. Bring the four corners of the paper together and tie it well with string so that it looks like a pouch (see photo above).
- 8. Repeat this process with the rest of the materials so that you have 6 pouches. Place them in a covered oven dish and roast in a pre-heated oven at 160o C for 2 hours. In the photo below you can see what each pouch looks like after roasting. Enjoy your meal! Geia mas!
- 10. Melomakarona (Traditional Christmas Honey sweets) INGREDIENTS 250ml vegetable oil 250ml olive oil 200ml fresh orange juice 50ml brandy 200g sugar 2 tea-spoon baking powder 800g soft flour 250g fine semolina 2 tea-spoon cinnamon 1 tea-spoon ground clove The zest of 2 oranges ( 1 tea-spoon cooking-soda, diluted in the brandy. For the syrup Toping 400g sugar 250g grounded walnuts 400ml water 1 tea-spoon grounded cinnamon 400g honey 7 clove sticks lemon rind STEPS Mix the oil, the sugar and the orange juice. Then add the rest of the ingredients. Mold pieces of dough of about 2 spoons and shape them into flattened oval shapes. Using a wooden skewer make small 2-3 small holes in the middle of each sweet (this
- 11. will help the syrup to be absorbed easier). Place them on an oiled or non-stick baking sheet and bake them in 175O C for 35 min. Turn off the heat and let the sweets into the oven. For the Syrup: Bring the sugar and the water into boil. Put into the mixture the cloves, the cinnamon and the lemon rinds. Let the mixture boiling for 10 min. Afterwards add the honey and boil the syrup for another 5 min. Remove it from the heat. Pour the syrup over the sweets and let it be absorbed. Sprinkle them with walnut mixture.
- 12. Loukoumades INGREDIENTS 2 packages active dry yeas 250ml warm water 125ml warm milk 60g white sugar 1 teaspoon salt 80g butter, softened 3 eggs 1kg all-purpose flour 150g honey 125ml water 1L vegetable oil, or as needed 2 teaspoons ground cinnamon STEPS Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 40O C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes. Mix honey and the water in a saucepan and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool. Heat oil in a deep-fryer or large saucepan to 175o C. Oil should be about 5cm deep. Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom,
- 13. and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels. Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.
- 14. Galaktoboureko INGREDIENTS For the filling: 1.5L milk 300g fine semolina 6 egg yolks 125g sugar 1 teaspoon vanilla extract 2 tablespoon unsalted butter For the syrup: 250g sugar 250ml water 5cm piece of lemon rind Juice of 1/2 a lemon 450g phyllo pastry sheets 250gunsalted butter, melted (for brushing) STEPS Make the Filling: In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina and stir with a whisk. Lower the heat to medium low. Using a whisk, beat the egg yolks with the sugar. Ladle a cup of the warmed milk into the egg mixture to temper and then add the egg yolk mixture to the pot. Continue to cook over medium low heat until the cream starts to thicken, stirring continuously. When the custard has thickened, remove from heat and stir in the vanilla extract and the butter. Set aside.
- 15. Unwrap the Phyllo: Carefully remove the Phyllo roll from the plastic sleeve. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other. Preheat the oven to 180O C. Assemble the Galaktoboureko: Using a pastry brush, brush the bottom and sides of a 22 x 30 cm rectangular pan. You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter. When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the pan and half out of the pan horizontally. Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter. Before baking, score the top layer of phyllo (making sure not to puncture the filling layer) to enable easier cutting of pieces later. Bake in a preheated oven for 45 minutes or until the phyllo turns a deep golden color. While the Galaktoboureko is baking, prepare the syrup: Combine the sugar and water in a saucepan and add the lemon peel. Boil over medium high heat for approximately 10 15 min. Remove the lemon peel and stir in the lemon juice. Remove from heat and set aside to cool.
- 16. Caution: Do not pour hot syrup over the hot custard. Allow both to cool to room temperature and then carefully ladle the syrup over the galaktoboureko and allow time for it to be absorbed. This dessert is best served the same day it is made. Once refrigerated, the custard tends to harden and loses its lovely texture.
- 17. Glyko tou koutaliou portokali INGREDIENTS 2kg oranges 2kg sugar 2 teaspoon lemon juice STEPS We grate the oranges We put the oranges into a saucepan, filled with water and we bring to a boil over medium-high heat Once they have softened enough, we turn the heat off and let them cool before we cut them into slices
- 18. We put the sliced oranges into the saucepan again, we add sugar, stir and simmer the mixture. Finally, before we remove from the hotplate, we add the lemon juice.