The finest greek recipes
You’ll Need: # 1/2 kg blanched almond kernel
# 180 gr sugar
# Rosewater
# Icing suga
Procedures :
Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified pulp. Shape the mixture into different shapes coat with icing sugar and serve.
You’ll Need: * 1 Β½ kg gilt – head bream fish
* 225 gr pecorino romano cheese
* 3 spoons olive oil
* 1 tea spoon salt
* 1 tea spoon cumin
Procedures :
Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.
You’ll Need: * 2 spoons of coriander seeds
* 1 tea spoon salt
* 2 steaks cod
* Vinegar, made from white wine.
Procedures :
Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot. Note: Do not forget to sprinkle with vinegar.
You’ll Need: * 1 melon
* 2 peaches
* 2 pears
* 1 bunch of grapes
* 2 glasses Mosxato wine
* 1/2 cup peeled and chopped almonds
* 1/2 cup golden grapes
* 1/2 cup honey
Procedures :
Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour.
You’ll Need: * 8 tablespoons olive oil
* 8 leek cut in rounds
* 8 celery sticks finely chopped
* 1 full teaspoon rosemary
* 1 full teaspoon thyme
* salt and pepper
* half of a medium sized cucumber cut in rounds
* 2 1/2 cups water
* 2 1/2 cups dry white wine
* 6 pieces of tuna
Procedures :
Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
You’ll Need: * 2 cups white beans
* 1/2 liter water
* 200 gr. lard
* 3 onions finely chopped
* 1/2 liter beef broth
* 2 garlic cloves
* 2 tablespoons olive oil
* 1 tablespoon honey
* 1/2 teaspoon coriander
* 1 bunch parsley
* 2 bay leafs
* salt and pepper
Procedures :
Soak the beans in water over night. Then boil them in a little water for 5 minutes. Take the pressure cooker off the heat and cover for 1 hour. Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Sauti the onion in the lard and then add the parsley, the coriander, the salt and pepper. Add this to the beans. Add the honey and allow to boil slowly for a few more minutes. Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.
You’ll Need: Filling
* 1 kg almond kernel, thickly grated
* 4-5 spoons sugar
* 5 spoons hard tack (finely grated rusk)
* 1 nutmeg, grated
Syrup
* 1 kg sugar
* 3 glasses water
* lemon peel of one lemon
* Juice of one lemon
* A pinch of vanilla powder
Dough
* 2 glasses water
* 2 cups oil
* Flour, as much as it takes to make an elastic dough
* A pinch of salt
Procedures :
Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is.
You’ll Need: # 1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
# 1 lb. (450g) shortcrust pastry
# 1 medium onion
# salt and pepper
# 2 eggs, beaten
# 1 cup of butter
# parsley, finely chopped
# 1 cup of kefalograviera cheese, or a hard strong cheese
Procedures :
# Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling # Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces # Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken # Lightly fry the softened onion and add to the mixture # Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie # Make sure the pastry in the tin is well greased then spread the mixture evenly on it # Place knobs of butter at various points on top of the mixture # Cover the mixture with the remaining pastry, buttering the outside of it # Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour