The finest greek recipes
You’ll Need: * 1 kg small fish
* Juice of two lemons
* 1 cup oil
* 4 garlic cloves, chopped
* oregano
Procedures :
Clean the fish, remove heads, wash and drain. Place the fish in a baking pan, add lemon juice, oregano, garlic, salt, pepper, oil and bake in medium heat for 25 minutes.
You’ll Need: * 1kg shrimps, cleaned (keep the shell of the tail if you want)
* 4 spring onions, washed and chopped
* 4 garlic cloves
* 80 ml olive oil
* 1 bunch of parsley, finely cut
* 1/3 cup of white wine
* Salt
* Pepper
Procedures :
Whiz in a blender the oil and the garlic. Add parsley and spring onions and whiz again. Finally pour the wine into the mixture and stir. Place the shrimps in a medium size baking pan. Add salt and pepper and pour the oil and garlic mixture on top of them. Bake for 15 – 20 minutes in preheated oven (220 C) until shrimps take a golden colour. Serve hot and pour remaining sauce on top of them.
You’ll Need: * 1 rabbit, around 1,5 kg, cut in servings
* 1 cup mushrooms, washed and cut in medium size pieces
* 1 cup olive oil
* Salt
* Pepper
Sauce
* 3 spoons olive oil
* 2 spoons flour
* 1,5 glass fresh – lukewarm milk
* 1 cup parmezan cheese, finely grated
* Salt
* Pepper
* Nutmeg
Procedures :
Marinate the rabbit pieces and the mushrooms in olive oil. Add salt and pepper and put in fridge for an hour. Place them in a baking pan and bake in 180 C for 40 – 50 minutes. Prepare the sauce as follows: Heat olive oil and add flour. Pour gradually the milk and stir constantly until the sauce starts to thicken. Do not let the sauce get to thick. When it starts to thicken remove from heat and add salt, pepper, parmezan cheese and nutmeg. When the rabbit gets ready serve in plates together with mushrooms and pour over spoons of sauce.
You’ll Need: * 1,5 kg potatoes
* 1/2 cup olive oil
* lemon juice
* oragano
* salt
* pepper
Procedures :
Wash and peel the potatoes. Chop them in small pieces and dredge them with salt, pepper and oregano. Spread them in a baking pan, pour olive oil and lemon juice and bake in medium temparature (180 C) for an hour.
You’ll Need: * 1 lb. Macaroni
* 1/4 cup butter
* 1 1/2 cups (Kefalotiri and Gruyere) Grated cheese
* A portion of bechamel sauce
Procedures :
Boil the macaroni in 4 quarts of boiling salted water. Drain well and return to the pan. Prepare the bechamel sauce as the instructions describe. In a greased casserole (youvetsi) put the macaroni in layers with one cup of the cheese. Pour over sauce. Sprinkle with remaining cheese and bake in a hot oven for 30 minutes.
You’ll Need: Serves 6 persons
# 1,5 kg lamb (front part preferred)
# 1/4 tea cup olive oil
# Juice of two lemons
# 1 spoon oregano (if fresh then better!)
# Salt
# Pepper
Procedures :
Wash the lamb, and dredge with salt, pepper and oregano. Place it into a baking pan and pour the olive oil and the lemon juice. Add 1 cup of water and bake in 180 – 200 C until it is well baked. At regular intervals pour the lamb’s sauce on top of the lamb.
You’ll Need: the halvah
* 3 cups farina (cream of wheat)
* 1 teaspoon cinnamon
* 1 cup butter
* 4 eggs, separated
* 1 cup sugar
* 1/2 cup slivered almonds, blanched
the syrup
* 2 1/2 cups sugar
* 3 cups water
* 1 piece stick cinnamon
* 2 whole cloves, (2 to 3)
Procedures :
Mix farina with cinnamon and set aside. Cream butter in a bowl. In another bowl, beat egg yolks with the sugar until thick. Add to the butter and beat very well. Beat egg whites until stiff. Then fold alternately with the farina into the butter-egg mixture. Add almonds; mix gently. Put into a buttered pan. Bake in preheated 350 F. oven for 45 min. Prepare syrup by boiling all of the ingreds. for abt. 8 min. Remove and discard cinnamon and cloves. Pour syrup over hot halvah. Cool, serve.
You’ll Need: * Feta cheese
* oregano
* olive oil
Procedures :
Cut pieces of aluminium foil and place on each of them a piece of feta cheese (not too thick). Dredge oregano over the feta cheese, add some drops of olive oil and fold the aluminium pieces. Bake in preheated oven for 15-20 minutes.
You’ll Need: * 4 slim, elongated eggplants, about 700 gr.
* 150 ml olive oil
* salt and pepper
* 450 gr. onions, thinly sliced
* 3-4 cloves garlic, peeled and sliced
* 450 gr. tomatoes, peeled and sliced
* 1 teaspoon oregano
* 1 teaspoon sugar
Procedures :
Cut the stalks off the eggplants and rinse them. Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through. They should open like a wallet, so you can put the stuffing in the opening. Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out and arrange side by side in a small oven dish and season them. Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add the oregano and sugar and cook gently, covered, for 15 minutes. With a spoon, fill the eggplants with this stuffing, opening them slightly.They should be quite soft by now. Virtually pile the stuffing in them, filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking.
You’ll Need: * 1/4 kg chopped onions
* 1/2 kg fresh tomatoes or 2 tins of canned tomatoes
* 2 garlic cloves
* 1 kg round eggplants
* salt
* pepper
* olive oil
Procedures :
Sautee the onions in a frying pan. Peel, chop and mash the fresh tomatoes (use 2 tins of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar or with your fork. Mix the tomato paste with the garlic. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butter an orthogonal pan and place the eggplant slices. Boil the tomato paste with the onions for a while. Then, pour the tomato mixture on top of the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes.