Greek food, Greek recipes, and Greek lifestyle.
They say that Mediterranean cuisine is the healthiest and I wouldn't disagree with that. I grew up in the beautiful island of Hydra in the Aegean Sea, Greece, eating nothing more than fresh fish, meet, fruits and vegetables using just pure virgin olive oil. No fancy restaurants, no complicated dishes, no fast food. Just fresh products simply cooked, wine and good company; this is the way we eat in Greece and this is what I want to share with you in this page! The recipes you'll find below are your everyday home style dishes of a typical Greek family.
Please enjoy these Greek food recipes as I cook them in my daily kitchen and please excuse my lousy photos ;-)
Feel free to send me your feedback or ask your questions.
Any questions? Comments? Suggestions? Alternatives?
Write here if you have some questions or alternatives or suggestions! I'll be happy to talk Greek food!
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jayanmoby
Very good lens, I like to try new cuisines. Posted July 18, 2008 |
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Ramarojah
Greek Lifestyle, wow that could be worth. Posted July 18, 2008 |
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dandor
I would not mind a trip to Greece. Posted July 18, 2008 |
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johnmarah
I like the cheese pies, amazing stuff. Posted July 18, 2008 |
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gaganraoh
Will try those Greek Recipes. Posted July 18, 2008 |
Tyropita
Cheese pie with three cheeses
INGREDIENTS*1 package phyllo dough
1 pound feta cheese
1/2 pound soft kasseri cheese
1/2 pound gouda cheese
3 eggs
fresh basil leaves chopped
sun dried tomatoes
1/4 cup condensed milk
olive oil, dried oregano, and pepper
METHOD
Preheat the oven to 400F. Crumble feta cheese and place into a ball. Add the rest of the cheeses grated and mix well. Add the rest of the ingredients and toss.
Use a 12-15 inches pan or aluminum pan. Spread the bottom with oil and place the first sheet spreading it with oil. Continue with the rest of the phyllo sheets using half of the package. Spread the cheese batter and continue with the rest of the sheets. Cut the pie in pieces and bake at 400F for around 45 minutes or until the phyllo is golden brown.
*Tyropitas are made with different cheese so you can use your favorite ones (not even feta is mandatory). Also, you can add almost anything you like in the batter like ham, sun dried tomatoes, basil, or other herbs.
Lemony Potatoes al Forno
Patates fournou lemonates
INGREDIENTS*2 pounds potatoes for baking
juice from 2 lemons
1-2 garlic minced or garlic salt
salt and pepper
olive oil
2 Tbsp fresh rosemary
1/4 cup yellow mustard
1/8 tsp yellow curry
oregano
METHOD
Peel the potatoes and cut them in halves, then cut them in quarters (from each potato you should get 8 pieces) and put them in a large bowl. Add all the ingredients in the bowl and toss everything together. Cover and leave in the fridge for a couple of hours so all the juices and the aroma blend together. Preheat the oven and bake in a baking tin in 400F (200C) adding water if needed.
*The sky is the limit regarding the ingredients of this dish. Maybe the most common way to make it, is with lemon and oregano, two basic ingredients in Greek cooking. Nevertheless, you can use almost everything you like: thyme dry or fresh, dry rosemary, paprika, saffron, sun-dried tomatoes, fresh orange juice, basil fresh or dry, cumin etc.
Always serve with feta cheese!
Traditional Greek Beans Soup
Fassolada, the so called National food of Greece...
INGREDIENTS1 cup of white beans (Great Northern or similar)
1 can crushed tomatoes
1 big onion
1 cup chopped carrots
1 cup chopped celery
salt and olive oil
METHOD
In a medium/big pan add water, the beans, and the onion (whole or cut in two) and boil for around one hour or until the beans are almost cooked adding water if necessary. Then, add salt (to your taste), the crushed tomatoes and the rest of the vegetables and cook for about half an hour more in a medium/low heat. Depending to your taste you can make this soup thicker (like a porridge) or more "watery" by adding water in the process. I prefer it thick so I add water and let the beans cook through until they start dissolving. Before you remove it from the fire, you can add the oil again depending on your taste. By adding the oil at the end you get a richer taste, that's why some people in Greece like to separately add row oil on their plate.
Green Beans with Tomato Sauce and Potatoes
Fassolakia kokinista/ladera me patates
INGREDIENTS.5 pound green beans (fresh or frozen)
4 medium potatoes
1 medium onion
1-2 garlic cloves
1 crashed tomato can (or fresh tomatoes)
parsley chopped
salt, pepper, olive oil to taste
METHOD
Wash the beans thoroughly and cut the edges. Chop the onion and the garlic and saute them with the oil in a dip pan. Add the beans and the parsley, and saute them for another 5'. Then add the tomato, salt and pepper and stir. Let it boil once and then add some water and let it boil once again. Then lower that fire and let it cook for around 30' (or less if you use frozen beans).
Meanwhile prepare the potatoes; peel them and cut them in wedges.
After half an hour has past add them in the pan and add some water if needed. Let it boil in medium heat for another 30' or when the beans and the potatoes are cooked and the tomato is a thick sauce.
Serve it with feta cheese.
Manitaropita or Manitopita
Delicious Mashrooms pie...
INTRODUCTIONThis is again one of the most popular pies in my father's village, especially during the mushroom gathering period. The people in this area use a local mushroom that grows on the mountain Helmos but portabella mushrooms will work just fine too.
INGREDIENTS
3.5 pounds of portabella mushrooms
3/4 cup arborio rice
1 package puff pastry dough or one traditional dough recipe
1 medium onion
1 egg beaten
olive oil
salt and pepper
METHOD
Wash and drain the mushrooms and dice them in little cubes. In a big deep pan add the onion chopped and cook it until light brown. Add the mushrooms and cook until the water from the mushrooms is gone. Stir in the rice, add salt and pepper to taste, and let it stand and cool down for a while.
Preheat oven to 400 F. Oil a 13x10 pan or pyrex and place one pastry dough. Spread the mushroom mixture (you may add here if you wish some grated cheese) and top it with the second pastry dough. Spread some egg on top of the pastry and if you like some sesame seeds. You may also want to make some engravings as a guide for your pieces before you put it in the oven. Bake at 350 F for about 30 to 40 minutes or until the dough becomes golden brown.
Trahanas Traditional Soup
Sweet or sour Greek trahanas pasta soup
INTRODUCTIONTo learn more on trahana greek pasta please click here
This use to be a homemade pasta in all greek families; now you can easily find it in any Greek supermarket. To buy it online click on the module below.
INGREDIENTS
250 grams trahanas (sweet or sour)
olive oil
salt and pepper
METHOD
Combine all ingredients together in saucepan and add four (4) cups of water*. Boil for about 15 minutes or until it becomes a thick porridge. Serve hot with some crumbled feta cheese.
*Note: Some people add crushed tomatoes in the soup as well which gives it a tomato taste and an excellent color, but I give you the recipe we do in our house.
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Fakes (Lentil Soup)
A classic soup in every Greek house...
INGREDIENTS1 1/2 cups Lentils (small or big)
2 bay leafs
1 big onion
1/2 cup virgin olive oil
1 can diced tomatos
red wine vinegar
salt
METHOD
In a deep cooking pan add water, one whole peeled onion, and the lentils. Boil for about an hour or until most of the water is evaporated and the lentils are almost cooked.
Add the diced tomatoes, the salt, and the oil. If you wish, for an even healthier version reserve the oil for the very end. Reduce heat and stir from time to time. Cook for about 15 more minutes. The soup should become a little by little thicker and there's always the danger of being burned.
Remove from heat, fish out the bay leafs, and add vinegar to taste. If you had reserved from earlier the oil you can add it now or when you serve it accompany it with some more good olive oil.
Fassulolahana (spicy)
Beans and cabbage spicy soup
INTRODUCTIONWhile I was in Greece for the holidays I had the chance to take a sneak pick at my father's traditional beans and cabbage soup! This soup is a traditional and original soup from my father's village in northern Peloponnese and its surroundings. I haven't met anyone else in Greece that cooks that spicy soup except of that area...
INGREDIENTS
2 Cups white dry white medium sized beans (try Great Northen)
1-2 Red hot peppers (or to your taste...)
1 Whole cabbage cut in medium pieces
1/2 cup Virgin Olive oil
Water
Salt
METHOD
You boil the beans with the water until they become softer. Add salt to taste and oil and stir
Reduce the heat and add the peppers. Gradually add the cabbage without mixing it with the beans. The idea is the cabbage to cover the beans and be cooked by the steam of the boiling beans.
Let the cabbage cook until soft, remove from fire and serve.
For a healthier version of this recipe add the oil at the very end before you remove the pan from the fire. Also, if you have a really good and virgin cold press oil you could add after you serve the soup, on the side.
Greek style NOT sweet Pumpkin Pie
Usually in Greece, like everywhere, pumpkin pie is a dessert pie. This specific one, though, comes from my father's village in North Peloponnese and belongs to the typical Greek category of pies like cheese pie, spinach pie, mushroom pie etc.
INTRODUCTIONWhat we generally call pies in Greece is a layer of pastry toped with some kind of batter toped with another layer of pastry. There are sweet pies but the most common ones are the ones we call the "salty pies". Salty pies can be the typical cheese pie, spinach pie or cheese and spinach pie, mushroom pie, meat pie, leek pie, and many other regional variations around Greece. Sweet pies are not that many; there is milk pie, milk and semolina pie (galaktoboureko), honey pie, pumpkin pie again in several variations around Greece.
INGREDIENTS
1 medium to small pumpkin (I guess you can use canned but I've never used so I couldn't tell for sure)
1 big onion chopped (it dispense on the size of your pumpkin)
1 and ½ cup milk (I prefer evaporated because is creamier)
1 and ½ cup short grain rice
2 whole eggs (substitute is ok too)
2 cups different cheeses (you can use feta, which is typical, but any other cheese will do it as long as it is a salty one. Also have in mind that you use cheese, in a way, as a seasoning but you don't have to put a tone in there; it's always a pumpkin pie not a cheese pie)
METHOD
You cut, clean and grate the pumpkin and set it aside.
In a big deep pan you sauté the onion until light brown. Then you add the pumpkin and you cook, stirring occasionally, in medium heat for about 20-30 minutes until it looks like paste. You add the milk and the rice and stir everything together for about ten more minutes. At the end you add the eggs, the cheeses and, some pepper and you mix it all together. Remove from heat and set aside.
Preheat the oven to 400 F.
Spread some olive oil at the bottom of a pan and roll the first pastry at the bottom, add the pumpkin batter on top, flatten, and top it with the other pastry. Spread some egg on top of the pastry and put it in the oven. Bake for about 30 minutes or until the pastry becomes light gold.
Let it cool before you cut in squares and serve it.
Dough for Greek Style Pies
You can find three types of pastry for Greek pies one is the puff pastry, another is fyllo dough (the very thin one), and another is the traditional, which looks like puff pastry but it does not puff.
1 pound all purpose flour
1 can of soda water
olive oil
salt
pepper
METHOD
Mix all the dry ingredients (flour, salt, pepper) together in a deep mixing bowl. Make a well in the middle and add some olive oil and start incorporating the flour. Gradually pour the soda water. You might not need to use the whole can so be very cautious; if the dough has too much liquid it becomes sticky. If it's sticky add some more flour to the mix. Work with the dough for a few minutes.
You can either open it with a rolling pin in a lightly floured area or, if you happen to have a pasta-making machine, you can use it with great success. The fyllos shouldn't be thick, maybe around 1/8 of an inch.
If you use a pasta-making machine, you might need to make two smaller pieces and connect them together when you place them in the pan.
Briam
Oven baked vegetable casserole
INGREDIENTS3-4 medium sized zucchini
3-4 medium eggplants
1-2 onions
3-5 medium potatoes
1-2 green peppers
4-6 tomatoes
parsley
olive oil
salt and pepper
METHOD
Clean and chop the eggplants, the zucchini, the peppers and the potatoes in round shaped pieces.
Mash the tomatoes or you can use a can of tomato sauce. Next chop the onions.
Add all the above in a deep pan, add salt, pepper, parsley and olive oil and mix them all together.
Finaly bake for about 1 1/2 hr in medium oven (120 C or 250F).
Kokinisto
Beef stew
INGREDIENTS4 1/2 pounds of beef rump, round, or other stewing cut, cut in 2-inch chunks
1 medium onion, diced
1 cup of olive oil
2/3 cup of red wine
1 1/2 cups of water
3 ripe tomatoes, grated or chopped in blender
8 ounces of canned tomato sauce
1 tablespoons of sea salt
pepper
cinamon
oregano or dry thyme
METHOD
Sprinkle the meat with 1 tablespoon of salt, pepper cinamon and oregano. Sauté the onion and meat in the oil over medium heat for 10 minutes, turning often.
Stir in the wine, cover loosely, and cook for another 10 minutes.
Add tomatoes and tomato sauce and cook until it boils. Add water as needed, reduce heat to low and cook for an hour and a half (the more the better).
Remove from heat and let sit for 10-15 minutes covered before serving.
Serve with spagheti, french fries or mashed potatos.
Gemista
Stuffed vegetables
INGREDIENTS4 medium tomatoes
3 medium peppers
4 medium potatoes
2 medium eggplants (big enough to be stuffed)
2 big squashes
1 cup rice 1 big onion
Parsley
1 cup olive oil
Salt and pepper
1/2 pound feta cheese
METHOD
Slice-off the top of the tomatoes and peppers, and the top of the squashes and eggplants lengthwise . Use a spoon to remove the inside part of the vegetables and reserve it in a blender (besides the inside of the peppers). It will be used for the stuffing. Try to leave the empty vegetables as thin as possible but be careful not to score their skin. Mash the inner vegetables parts in the blender and mix it with the rice the onions (chopped), the parsley and the oil. Add salt and pepper as desired. Stuff vegetables and lid them with their tops.
Place them in a pan, surround them with the potatoes (sliced) and pour the remaining of the vegetable mash. Cut the feta cheese in 1/2' cubes and place them right underneath the lid. Add olive oil and bake for about 1 1/2 hour in a medium oven. Add water if required during baking.
Optionally: you can stuff the vegetables with some minced meat combined with the rice.
Pastitsio (a Greek plate with an Italian name!)
Meat and macaroni pie
INGREDIENTS500 gr thick macaroni
1 kg minced meat
180 gr grated kefalo or Parmesan cheese
1/4 cup olive oil
1 medium sized onion
500 gr ripe tomatoes or 1 can tomato sauce
1 portion béchamel sauce
salt, pepper
1 tsp ground cinnamon
1 tsp ground allspice
METHOD
Cook the macaroni according to package's instructions. In a big saucepan heat the oil, add the onions and cook until lightly brown and tender. Season the minced meat with salt, pepper, cinnamon, and allspice and add it in the pan. Cook the meat until brown. Add the strained tomatoes or the tomato paste and simmer until liquid is absorbed. Remove from the heat and add the grated cheese. Stir in the macaroni and mix all well. Put the pasta mix in a buttered pan. Prepare the béchamel sauce. Pour the béchamel sauce over the pasta and sprinkle with grated cheese and some cubes of butter.
Bake in a moderate oven (200 C) until béchamel gets brown (40 - 45 minutes). Let it cool in room temperature and cut in squares. Serve it in room temperature.
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Moussaka
The famous one!
INGREDIENTS1 large aubergines
3 lb potatoes
1-cup olive oil devided
1 large onion, finely chopped
450 gr. minced beef
1 glass red dry wine
1 can tomato sauce
1teaspoon ground cinnamon
1teaspoon ground allspice
Salt and black pepper
1-teaspoon oregano
25 gr. grated Parmesan, kefalotiri, or Gruyere cheese
Some chopped parsley
Topping
1 portion Béchamel sauce
60 gr. grated Parmesan, Gruyere or Kefalotiri
METHOD
Moussaka should be baked in the oven. Use a roasting container, either square or oblong, approximately 39x28 cm .
Aubergines
Top and tail the aubergines, without peeling them. Rinse them, cut them lengthways in 75-mm thick slices and immerse them in salted water, for 30 minutes. Take them out, squeeze gently, rinse, drain them in a colander and pat dry. Sauté them in hot olive oil until they become pale golden on both sides; drain them on absorbent paper on a plate so that most of their oil will dribble away.
Potatoes
Pill the potatoes and slice them lengthwise in 75-mm thick slices. Sauté them in hot olive oil until tender but not thoroughly cooked. Drain them on absorbent paper on a plate so that most of their oil will dribble away.
Meat
Sauté the sliced onion in 2 tablespoons vegetable oil, until golden and tender . Add the meat and sauté together, stirring, until all the lumps are broken down and the meat starts to change colour. Pour in the wine, add tomatoes, the spices, salt and pepper and the oregano. Cover and cook for 20 minutes in medium heat, until liquid is absorbed. Then mix in the grated cheese and parsley.
To assemble
Cover the base of the roasting dish with the potatoes in one layer.
Then put on top in another layer the fried aubergines,
then spread the meat mixture evenly on top of them.
Cover neatly with the bechamel sauce. Sprinkle the grated cheese all over the top.
Bake in a pre-heated oven in 350 grades F/ for 1 hour, untit a golden crust is formed all over the top.
Let it cool in room temperature and cut in squares, in order to be able to cut it more easily. To serve, cut into square or oblong-shaped piece
Horiatiki Salad
Greek or Village Salad
INGREDIENTS2 medium tomatoes (preferably cold)
1/2 cucumber sliced and peeled (or not)
1/2 onion sliced (not chopped)
~5 Kalamata olives
1 Tbsp capers
1 Tbsp olive oil
Oregano
Salt to taste
Feta cheese (no crumble please)
METHOD
Rinse and cut each tomato in 8 pieces. Put them in a salad bowl. Add the cucumber slices and the onions. Mix them all, add salt, some pieces of feta cheese, the olives, oregano and at the end pour some olive oil.
Cafe' Frappe'
Iced instant coffee
INGREDIENTS1 full tsp Instant coffee (preferably Nescafe's Taster's choice)
1 full tsp sugar or substitute (or to taste)
Milk or cream (preferably evaporated milk) if desired
Water
Ice cubes
METHOD
If using a small hand mixer (like the one on the photo):
Pour about an inch of water in a glass. Add sugar and coffee and mix until foamy. Continue by adding a few ice cubes, milk and the rest of water.
If using a shaker:
Shake the water, coffee and sugar until they are dissolved and foamy. Transfer to the glass; add milk, ice cubes and water.
Drink with a straw.
*If you don't have a hand mixer scroll down to the amazon section for some good deals!
Utensils you'll need for Frappe Coffee
Norpro Cordless Mini Mixer
The best deal! Not only is the less expensive but also comes with four blade attachments!
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What is your Favorite plate?
I hope you 've tried all the recipes first...
If you 've tried my recipes or even some other recipe (some of you might be Greek and already know your favorite plate) please tell as which one is your favorite! Usually the debate is between the vegetable plates (like Gemista) and the meet plates (like Kokkinisto), so let's see...
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