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Greece by changcheng2


                                          Baba Ghanouj
                                           Tzatziki Sauce
                                       Stuffed Grape Leaves
                                         Macedonian Salad
                Garides a la Turkolimano ~ Shrimp in tomato sauce with feta cheese
                                    Greek Grilled Leg of Lamb


3 medium eggplants (about 1 pound each)                Olive oil for drizzling
1/2 cup fresh lemon juice
¼ cup red wine vinegar                                 Garniture:
8 garlic cloves                                        Pita triangles
1 cup well stirred tahini (sesame seed paste)          Chopped onion
½ cup sour cream                                       Chopped drained bottled pepperoncini
                                                       Chopped pitted Kalamata olives

    1. Preheat broiler or prepare grill
    2. Prick eggplants in several places with a fork. On a broiler pan or in a shallow baking pan
       broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55
       minutes, or until charred all over and very soft. (Alternatively, grill eggplants on well oiled
       rack set 5 to 6 inches over glowing coals in same manner.) Cool eggplants until they can be
       handled and peel off and discard skin, transfer pulp to a colander set over bowl. Let eggplant
       pulp drain 20 minutes and discard any liquid in a bowl.
    3. In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth. Add
       eggplant pulp and pulse until a coarse puree. Add tahini and sour cream and pulse just until
       well combined.
    4. Transfer Baba Ghanouj to a shallow bowl and drizzle with olive oil. Serve Baba Ghanouj
       with accompaniments.


2 cups plain yogurt
2 cloves crushed garlic
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh mint leaves
1 large cucumber- peeled, seeded and shredded

    1. Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water
       has drained.
    2. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the
       cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for
       1 to 2 hours.


4 garlic cloves
1 teaspoon salt
2 (1 pound 3 ounce) cans chick peas, drained and rinsed
2/3 cup well stirred tahini
¼ cup fresh lemon juice, or to taste
½ cup olive oil, or to taste
½ cup water
¼ cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly

    1. On a cutting board mince and mash garlic to a paste with the salt.
    2. In a food processor puree the chick peas with the garlic paste, the tahini, the lemon juice, ¼
       cup of oil, and ½ cup water, scraping down the sides, until the hummus is smooth and add
       salt to taste.
    3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the
       hummus to a bowl.
    4. In the food processor, cleaned, puree the remaining ¼ cup oil with the parsley until the oil is
       bright green and the parsley is minced transfer parsley oil to a small jar. Divide the hummus
       between shallow serving dishes and smooth the tops.
    5. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts.
    6. Serve the hummus with pita.


20 large grape leaves, jarred in salted water
¼ cup plus 2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
1 cinnamon stick
½ cup long grain rice
3 tablespoons currants
3 tablespoons toasted pine nuts
½ cup chopped fresh mint
Salt and freshly ground black pepper
1¾ cup chicken stock
1 tablespoon fresh lemon juice

    1. Rinse each of the grape leaves well, snip off the stems and pat dry. Set aside, stacked on a
       plate and covered with plastic wrap.
    2. In a skillet heat 2 tablespoons of the olive oil over moderate heat and cook the onion until
    3. Add the cinnamon stick and the rice, stirring to coat and combine. Stir in the currants, pine
       nuts, mint, salt, pepper and ½ cup to the chicken stock. Bring to a simmer and cook until all
       the liquid is evaporated, stirring occasionally. Remove the skillet from the heat, remove the
       cinnamon stick and discard. Cool completely.
    4. Place a grape leaf smooth side down with the stem end toward you on the work surface.
       Place a tablespoon of the cooled rice filling near the stem end and fold in the sides of the
       leaf over the filling. Beginning with the stem end roll up the leaf, not too tightly because the
       rice will continue to absorb liquid and expand in the next cooking step.
    5. Repeat process for remaining grape leaves.
    6. Transfer the dolmades to a skillet just large enough to contain all of the dolmades in a single
    7. In a bowl combine the remaining chicken stock and olive oil with the lemon juice. Pour the
       liquid over the dolmades, adding additional water if necessary to just barely cover with liquid.
       Bring the liquid to a simmer and cook, covered, until tender when pierced with a fork, about
       30 minutes.
    8. Remove skillet from heat, uncover and allow to cool.


1 large eggplant- cut into 1” cubes
Olive oil for the sheet pan
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
½ teaspoon salt
Freshly ground black pepper
1 tablespoon fresh basil
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon fresh lemon juice
¼ cup finely minced parsley
2 small scallions, very finely minced
½ medium red bell pepper, minced
½ medium green bell pepper, minced
1 medium tomato, diced

Kalamata olives
Crumbled Feta cheese

    1. Preheat oven to 375°. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in
       the oven about 15 minutes. Remove from oven.
    2. Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a
       medium sized bowl. Add the still warm eggplant and stir. Cover, and let sit for the at least 2
    3. Add the remaining vegetables within an hour or two of serving. Serve with olives and
       crumbled feta cheese on a bed of lettuces/greens.


½ cup chopped onion
1 ½ tablespoons olive oil
1 garlic clove, chopped
2 cups fresh tomato sauce
¼ cup dry white wine
¼ cup chopped flat leaf Italian parsley
Freshly ground black pepper
Pinch of cayenne
1 ½ to 2 pounds raw shrimp (21-25’s or 26-30’s)
1 cup crumbled feta cheese

    1. Preheat the oven to 450 degrees.
    2. In a skillet, cook the onion in olive oil until soft and golden. Add the garlic, tomato sauce,
       wine, half the parsley, salt, pepper, and cayenne. Cook at the simmer, uncovered, for 15
       minutes, stirring often. The tomato sauce should be thick.
    3. Meanwhile, peel and de-vein the shrimp. Put the shrimp, tomato sauce, and the cheese in a
       shallow baking dish, cover and set in the oven to bake for 8 to 10 minutes. Sprinkle with the
       remaining parsley and serve very hot.


2 pounds lamb or chicken
Kosher salt
Fresh cracked black pepper
2 tablespoon fresh oregano
½ cup olive oil
Juice of a lemon
2 Spanish onions
2 green bell peppers
2 large firm tomatoes
Kabob skewers

    1. Cut the meat into cubes about 1” and put them into a bowl.
    2. Season well with pepper on all sides and sprinkle with oregano; then pour over the olive oil
       and lemon juice. Leave the meat to marinate for at least 6 hours in the refrigerator.
    3. Peel and quarter the onions; wash and deseed the peppers and the tomatoes and cut the
       flesh into bite sized piece.
    4. Remove the meat from the marinade and pat it dry.
    5. Preheat your grill.
    6. Put the meat cubes onto the skewers, alternating them with the vegetables. Place the kabobs
       on the grill and cook them for about 15 minutes, turning them over several times.
    7. When the meat is done, season the kabobs with salt and serve with pita and or rice.


¼ pound butter, plus ¼ pound butter, melted and cooled
1½ pounds ground lamb or chuck
1 onion, chopped fine
Salt and pepper
12 ounces canned tomatoes
12 ounces canned tomato puree
1 fresh bay leaf
½ teaspoon cinnamon
1 pound ziti rigate or penne pasta
3 cups grated pecorino Romano
¾ cup flour
3 ½ cups whole milk
5 eggs

   1. In a hot pan melt 4 ounces of butter, add ground lamb or chuck, onion, salt and pepper.
      Add tomatoes and tomato puree, bay leaf, and cinnamon and cook over medium flame for
      about 35 minutes.
   2. Blanch pasta in boiling water, strain and put back in pot to keep warm.
   3. Place ¼ of the grated cheese in an 11 by 14” pan, and then layer with 1/3 of the pasta.
      Continue until both ingredients are used up. Spread on the meat sauce.
   4. To mix the final layer, prepare the Pastitsio cream by blending 4 oz. of melted, cooled butter
      and ¾ cup of flour. Heat 3 ½ cups of milk and temper a little over the flour and butter
      mixture then pour the rest of the mixture into the milk.
   5. Add 5 beaten eggs and stir constantly over medium heat until the mixture thickens. Pour the
      cream on top of the meat sauce and bake in a preheated 350° oven for 1 hour or until brown.
      Cool for about 1 hour before cutting.


1 (4-5 pound) boneless leg of lamb, trimmed
5 cloves garlic, peeled and cut into quarters
¼ cup extra virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoon chopped fresh rosemary
½ teaspoon kosher salt or fleur de sel
Dry rub or seasoning blend
½ teaspoon freshly cracked black pepper

16 pita
Tzatziki sauce
Chopped fresh ripe tomatoes & red onions, seasoned with fresh rosemary, thyme, basil & oregano

    1. With a sharp knife, make slits across one side of the lamb and insert the garlic pieces. Place
       in large dish.
    2. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.
       Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate,
       refrigerated, for at least 2 hours and up to 6 hours, turning occasionally.
    3. Remove from the refrigerator and let rise to room°.
    4. Brush your grill with olive oil and preheat to medium.
    5. Remove the lamb from the marinade and season lightly on all sides with dry rub or
       seasoning blend.
    6. Place on the grill. Cook, turning occasionally until the meat reaches an internal temperature
       of 145°F for medium rare, about ½ hours. Remove from the grill and transfer to a platter.
       Tent with foil and let rest for several minutes before carving.
    7. Thinly slice the lamb and place the meat in the center of the pita breads.
    8. Top with Tzatziki sauce and the tomatoes & onion mixture, and serve.


    8 oz chick peas, dried
    3 Tablespoons Bulgur cracked wheat (like for tabouleh).
    3 cloves garlic, minced
    1 teaspoon cumin
    2 tablespoon fresh coriander, chopped as fine as possible.
    2 tablespoons flour
    1 teaspoon salt
    ¼ teaspoon white pepper

    Pita bread
    Tahini sauce
    Chopped tomatoes
    Fresh lemon juice

1. Soak dried chick peas in water for 8 hours. Drain and grind in a food processor.
2. Soak Bulgur in water for 2 hours. Drain and grind.
3. Mix all ingredients together.
4. Form patties about 1” diameter (purple scoop).
5. Deep fry until golden brown.
6. Serve with pita bread, Hummus, Tahini sauce, lettuce, chopped tomatoes, cucumbers, parsley and
fresh lemon juice.


      2/3 cup bulgur wheat
      ½ cup fresh mint, chopped
      1½ cups fresh parsley, chopped
      1 large tomato, diced
      1 medium cucumber, peeled, seeded and diced
      2/3 cup green onions, chopped
      ¼ cup extra virgin olive oil
      1/3 cup fresh lemon juice
      pinch of salt

  1. Soak bulgur wheat in cold water for 2 hours. Drain well, squeezing out any excess water.
  2. Mix bulgur and remaining ingredients together in a large bowl. Cover and chill to marry the
  3. Serve tabouleh on a bed of lettuce


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