Greek Recipies

 

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The best gourme and
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Enjoy the Real Nescafe Frappe (Greek Patent)
Materials (Nescafe Frappe) (1 person)
1 and half tea spoon of Nescafe Coffee
2 tea spoon sugar (sweet) or
1 tea spoon of sugar (middle) or
None spoon of sugar
Water, Milk and ice cubes
Preparation
Put the coffee and the sugar into shaker
Add very little amount of cold water
Shake it well
Empty the shaker into a glass
Add water (half of the glass)
Add small amount of milk
Put 2 ice cubes and a straw
Enjoy your frappe!

(Remember this coffee is strong dont drink much coffees during the day)

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Greek Coffee
Materials (Greek Coffee) (1 person)
1 and half tea spoon of Greek Coffee
2 tea spoon sugar (sweet) or
1 tea spoon of sugar (middle) or
None spoon of sugar
An espresso cup full of water (or Greek coffee cup)
(this is for one person, for more persons double, triple e.t.c. the doses)
Preparation
Put the water into the hotpot
put the coffee and the sugar
put the hotpot into the oven
mixing well with a small spoon
and wait until starts to boil
Serve the coffee into a small
cups of espresso or the Greek coffee cups.
Serve with spoon sweets

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Tzatziki
Materials (4 persons)
1 Cucumber
500 grammars yogurt (full fatness)
2-3 pieces of garlic slices
1 table spoon of extra virgin oil
1 table spoon of Vinegar
Small amount of Salt
Preparation
We rub the cucumber in the grater, and we throw out the cucumber’s liquids.
Then we add the yogurt, the oil, the vinegar, the salt and we mix it well.
We place it in the refrigerator for half hour.
After half an hour it is ready to serve.
We propose, to put little extra virgin oil of it and certain olives for decor.


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Greek salad (Choriatiki Salata)
Materials (3-4 persons)
1 Cucumber
2 tomatoes
1 green pepper (not hot)
1 onion
200 grammars of Feta cheese
Salt
Oregano
Extra Virgin Oil
Olives (optional)
Vinegar (optional)
Preparation
We cut in small pieces the cucumber, then the tomatoes in slices (8 slices per tomato),
we make small pieces the green pepper and the dry onion.
We put all the materials into a big bawl and we mix them light. Then we cut in small cubes the feta cheese and we throw it above the other materials.
Just a minute before you serve the Greek salad, put some salt, oregano and the olives, then put extra virgin oil (or even vinegar) and the Greek salad is ready to serve.
You can eat it as a starter or main dish or combination with the main dish (either fish or meat)


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Dolmadakia (Vineyard leaves stuffed with rise)
Materials (4+ persons)
Grape leaves
3 small cups of rice
6 onion springs or alternative 2 dry onions
A little bit of spearmint
3 lemons (the juice from lemons)
1 tea cup of virgin oil
Salt and Pepper
Preparation
First we cut very small pieces the onion springs.
We put the onion in a bawl with the rice.
We take the juice of 1 lemon and we throw it also in the bawl.
We put the half of the tea cup oil, the salt and the pepper.
We mixing good and then we start to wrap our mixture into the grape leaves.
We place the leaves with their glossy surface sides down.
We take a teaspoon, full of our mixture and we place it into the leave and we wrap it gently.
We place it in a saucepan in a line, the one near to the other and keep in mind, do not leave space between the dolmadakia because with the cooking they will start to open.
We put salt and the juice from the 2 lemons, the other half of the oil and so water, until it covers the dolmadakia. Finally we place a dish from above to be a bit heavy or under pressure.
Then we thinly cook in low fire for roughly 30 minutes.
After the cooking, we put it in a plate gently and we leave it. We can eat it hot or cold. For serving suggestion put a little yogurt or tzatziki in the same plate and near the dolmadakia. This is great and tastefully combination.

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Soutzoukakia (mincemint kind of burgers)
Materials (4 persons)
1 kilo of mincemeat (½ from pork ½ from beef)
2 onions
2 eggs
2 slices toast bread or rusk rubbed
1 small coffee cup of olive oil
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of Bachari (kind of bbq spices)
Certain leaves of spearmint
4 Pita bread (or Arabic bread)
Preparation
First we put the bread into the water (after for some seconds we take the bread from
the water and we dry them )
We put in a bawl the mincemeat, the eggs, the oil, the onions (cut in small pieces), the salt, the pepper, the cumin the bachari, the bread and the leaves of spearmint and we mixing very well by hands.
We leave the mixing in the refrigerator for half hour to tighten. After half hour we start to make small cylinders shapes with the mixing. We thinly place the cylinders in the grill for 10 minutes from each side.
Also we put in the grill (5 minutes before we finish) the pita bread (and if you like half tomato to have a decor). We serve hot.

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Zucchini balls (Kolokithokeftedes)
Materials (4 persons)
1 kilo of zucchinis
4 eggs
250 grammars of cheese rubbed
Oil for frying
Flour as long as it takes (roughly1 cup of tea)
Parsley, Salt and Pepper
Preparation
We clean zucchinis from the skins and we pass it from the grater, we leave in the strainer to pull out all the liquids.
We put the pulp of zucchinis in a bawl and we add the parsley (small pieces), the rubbed cheese, the eggs, salt, pepper and we mixing well. We little by little throw flour until becomes pulp.
We put oil in the frying pan and we take tablespoon from the mix and we throw in the frying pan for frying from all the sides. They are served hot.

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Greek Mousaka
Materials (6 persons)
700 grammars of mincemeat
250 grammars of butter
oil for frying
10 aborigines (egg plants)
3 onions
1 dose of parsley
2 eggs
1 glass of white wine
8 table spoon of hardtack (toast,dry) rubbed
2-3 tomatoes

For the Bechamel
1 table spoon of butter
1 table spoon of flour
150 grammars of rubbed cheese (Gouda cheese)
1 bottle of milk
2 eggs
Preparation
We cut slices elongated the aborigines and we salt it light and we leave it half hour to stand before we wash it. We do this to have a sweeter taste. We put in saucepan or frying pan 2 spoons of butter. We cut in small pieces the onion and we put it in the frying pan and also we put the chopped meat. We leave it to cook for a while and then we extinguish with the wine.
We put the tomato, parsley, salt, pepper and proportional water and we leave it to boil covered for 1 hour.
We fry the dry(from water) aborigines with sun oil or oil for frying.
We lay the half egg plants in baking pan buttered and with top we throw the rubbed toast. We mix with the mincemeat, 4 spoonfuls rubbed toast, we put also the mix in the baking pan and finally we put the other half aborigines .
Preparation of the bechamel: We melt the butter in a saucepan, we throw the flour and we burn it a little. We add the milk, and we mixing continuously in order to do not clot (burn). We lower from the hit and we lay above the aborigines .
At the end we put the rubbed cheese from the top. Finally, we take the yellow of the eggs and after a good mixing in a plate, we put it around the baking pan, and we put it in a oven for 1 hour.

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Greek Pastitsio (Macaroni cake)
Materials (6+ persons)
1 kilo thick spaghettis
1 kilo of mincemeat
3 table spoons of butter
1 onion
3 tomatoes (rubbed)
Little Gouda (or Kasseri) cheese
Little sugar
Salt, pepper and cinnamon
For the Bechamel
1 table spoon of butter
2 bottles of milk
7table spoons of flour
9 eggs
Preparation
We boil the thick spaghettis and we throw the water.
We burn the butter well and we put the onion with little oil.
We put the mincemeat and we fry for a little all together.
We add the rubber tomato, we put salt, pepper, little sugar and the cinnamon, and after 1 minute we pull out from the fire.
Preparation of the bechamel: We put the milk in the fire to boil.
We melt with little milk the flour and we throw in the milk that boils.
We add little butter and little cheese rubbed.
We strike the 9 eggs in a plate, and after we lower the bechamel from the fire
we put the eggs into the milk slow slow and we mixing continuously.
We butter the baking pan and we put a layer of spaghettis, then cheese, few bechamel, in the middle the mincemeat and we start again the second layer of spaghettis, cheese, the remainder bechamel well laid and little cheeses rubbed.
We cook in medium temperature in the oven about 50 minutes.

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Stuffed Peppers and Tomatoes (Gemista)
Materials (5 persons)
10 big green peppers
20 table spoons of onion rubbed
1 table spoon of tomato sauce
10 table spoons of rice (Carolina type)
1 teaspoon of sugar
1 table spoon of sweet cinnamon
1 ½ tea cup of olive oil
few drain grapes (optional)
Salt and Pepper
Preparation
We put the rubbed onion with little water in the fry pan in the fire.
We lower the fire and throw the 10 table spoon of rice unwashed.
We add salt at will, 1 table spoon of sugar, the tomato sauce, the cinnamon, the drain grapes and the 1 ½ tea cup of olive oil.
We clean the peppers, removing the seeds, and we start to fill them with the mix that we prepared
After the filling, we put the peppers in a baking pan in the oven for half hour roughly in the 250 degrees.

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Spoon Sweets
Strawberry spoon sweet
Materials
1300 gram. Strawberries
1600 gram. of sugar
400 gram. of water
Juice from 1 lemon
Preparation
We clean the strawberries from the green leaves and we wash well.
After the washing we leave them in the strainer.
We put in the saucepan the water with the sugar, we boil in a low fire, until became a syrup.
We throw then the strawberries and we leave them to boil.
We add the juice from the lemon and we lower from the fire.
We leave the sweet to cold and we place it in the vase.

 

See also:

Greek Products from Halkidiki

Useful Information and Telephones in Halkidiki