A collection of all my greek recipes, or recipes that are especially popular in Greece (hence the 'au gratins' and the middle-eastern mix). My aim is not only to include the recipes Greece is known for, but to also reflect modern life here in Greece.
These biscuits are traditionally made by the Greeks of Smyrna and their descendants. They are lovely to have with coffee and/or tea. Baking ammonia can be purchased at drugstores in North America. The yield I mention is arbitrary as it depends on the shape and size of the biscuits you make.
This is a kind of biscuit made in Greece with baking ammonia - I believe you can find this in drugstores in North America. Light and high-rising, not too sweet. A rather 'plain' kind of biscuit that is well-suited for dunking in coffee or tea. The number of biscuits I mention is arbitrary. It really depends on the shapes you're making and how large or small you make them.
This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.
This is a delicious meze (appetizer) made with yellow split peas (or lentils). Santorini is the island that is known to grow the best yellow peas in Greece - and this recipe derives from there. It is very delicious and healthy - use it as a dip or slather it on good-quality, crusty bread and enjoy with a glass of white wine! Although this looks like a long time to make a recipe - it is mostly passive cooking time of the peas - the recipe itself is a breeze!
This is my own concoction. I'm really pleased with the results. The anise flavour of the ouzo is very nice with the citrus. Use your citrus of choice - I make it with all 3, depending on what I'm in the mood for and what's at hand.
This is an emergency 'quickie' meal in my home. When time is short and I want to get something nutritious and tasty on the table fast, this is the meal I inevitably turn to as it is made with store-cupboard staples and everyone loves it.
A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.
Rustic, golden-brown bread slices - crisp on the outside, chewy on the inside. Drizzled with great olive oil, sea salt and Mediterranean oregano. That's really the recipe right there. You'll love this.