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I love my mom's cooking and the delicious traditional greek food! I think it's very delicious... and as famous as Italian, Chinese e.t.c. food is! In this group you can find lots of recipes, if you wanna make a great greek dinner for your friends or family. Join and comment on my recipes!

Ancient Greek Pulp

Posted By Maria Kotsaki on Nov 14, 2011 at 12:55PM

Ancient Greek Pulp


Ingredients

3/4 cup (120 gr) semolina
375 gr riccota cheese
2 spoons honey
1 small beaten egg

Directions

Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.

 


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Ancient honey and sesame fritters

Posted By Maria Kotsaki on Nov 14, 2011 at 12:53PM

It is amazing how little this recipe has changed 1800 years after. The Roman Physician Galinos (129 - 99 ac) describes in his book this sweet with many details.

Greek Cheeses

Posted By Maria Kotsaki on Nov 14, 2011 at 12:47PM

 

Feta: By far, the most popular and the most ancient of the Greek Cheeses. It is the traditional cheese of Greece. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (greek salad - horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top.

Haloumi: Made in Cyprus, this cheese is very much like riccota and soft mitzithra in texture and in colour.

Telemes: Is a variation of Feta cheese. The difference is that it is made from cow's milk.

Kaseri: This is a mild - sharp tasting cheese (depending on variety). It is faint yellow in color, oily in texture and usually eaten on it's own. It is made from sheep's milk. It is good as a table cheese.

Mizithra (Mitzithra):It is made from sheep's or goat's milk and comes in two forms. The fresh, ricotta-lke Mizithra is unsalted. The dried version is salted, aged until hard and is good for grating and cooking. Like Ricotta and cottage cheese, Mizithra is more often used for sweet pies.

Anthotiro: A variation of Mizithra. It is buttery in texture It comes in to variations, soft and dry, like Mizithra.

Kefalotiri: This Traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goat's milk. Salty and sharp tasting, it's similar to Regato and Parmesan and is used for grating over spaghetti. Primarily is used for frying. It is ripened for at least three months and so acquires a sharp aroma and a rich salty, tangy taste.

Kefalograviera: A cross between Kefalotiri and Graviera, this cheese is made from cow's milk. It's a hard cheese, pale yellow in color with a sharp taste and smell. Used as a table cheese, for grating or frying.

Graviera: Hard in texture, mild in taste, this cheese resembles Swiss or Gruyere in texture. It is served with meals or used for grating over spaghetti.

Manouri: Like Mizithra, Ricotta and Cottage cheese, Manouri is soft in texture and unsalted. It is made from full fat sheep's milk and is mainly used for sweet pies. In Athens and the islands manouri is the name of soft cream cheese.

Touloumotiri:It is a moist, snow-white cheese. It is sweeter and stored by hanging in goatskin or sheepskin bags.

Kapnisto Metsovone:One of the few smoked cheeses of Greece. It is made from cow's milk, but sometimes with the addition of a little sheep's or goat's milk.

Ladotyri:This is sheep's and goat's milk cheese. It is made in the shape of small spheres and so is sometimes called kefalaki (little head). Its proper name refers to olive oil, in which it is aged. It can spend as much as a year in this state and emerge richer and tastier to the point of decadence.

 

Greek Ouzo

Posted By Maria Kotsaki on Nov 14, 2011 at 12:45PM

Ouzo is made from distilled grapes. The most common flavouring of ouzo is aniseed. Other common flavourings are fennel and mint. The alcohol volume of ouzo flactuates from 38% to 46%. The difference in the ammount of alcohol and the difference in the amount and type of flavouring is what makes each ouzo different. Ouzo turns milky white when mixed with water. Some people mix it with water, others not and some others like to have it on ice. Ouzo is the perfect drink to accompany appetizers, known as mezedes in greek. The appetizers can be salads, seafood, pickled vegetables, cheese, meatballs and many others. Ouzo drinking is a way of life. A good advise for those who are planning to drink ouzo is to drink and eat slowly.

It is generally admitted in Greece that the best ouzo comes from Lesvos island. Common brands are Mini, Barbayianni, Samara, Kronos, Kefi. Ouzo Pitsiladi is another excellent distilled ouzo from Plomari village in Lesvos.

Veal with quince

Posted By Maria Kotsaki on Nov 14, 2011 at 12:43PM

Veal with quince


Ingredients

1 1/2 veal, cut in pieces
2 1/2 kg quince, cleaned and cut in thick pieces
650 gr fresh tomatoes, mashed
2 spoons butter
Salt

Directions

Burn butter in a saucepan and roast the meat on all sides. Add tomato mash plus water, enough to cover the meat. Simmer until half of the water is absorbed. In the meantime, roast the quince, which have already been cleaned and cut. Add them into the saucepan and simmer until the remaining water is absorbed. Add more water if meat is not ready and simmer for more time, if necessary.

 



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Stuffed (little shoes) aubergines

Posted By Maria Kotsaki on Nov 14, 2011 at 12:41PM

Stuffed (little shoes) aubergines


Ingredients

Serves six.
2 medium onions, finely chopped
1 egg, slightly beaten
1 lb. minced meat
1/2 cup grated cheese (what ever greekhard cheese you can get)
1/4 cup butter
2 tspns dry breadcrumbs
2 medium tomatoes, chopped
2 1/4 lbx aubergine (about 12)
2 tspns salt
1 cup bechamel sauce
1/2 tspns pepper
1 egg, beaten
chopped parsley
1 1/2 cups tomato sauce

Directions

Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare bechamel sauce. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.

 



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Pork with vegetables in clay pot

Posted By Maria Kotsaki on Nov 14, 2011 at 12:38PM

Pork with vegetables in clay pot


Ingredients

1,5 kg tender pork, cut in cubes
2 kg potatoes, peeled and cut in medium pieces
2 carrots, cleaned and cut thinly
2 small onions, peeled (do not cut them in pieces. They we be used as one pieces each)
1 small tin (250 grams) tomato mash or the equivalent portion of fresh tomato mash
1/4 kg (250 grams) greek kefalograviera cheese or any slightly sweet cheese, cut in cubes
Rosemary
Salt
Pepper
150 ml olive oil (approximately ½ glass)

Directions

Heat the oil in a saucepan and sauté the onions, carrots and pork pieces. Add rosemary, tomato, salt, pepper and half glass of water. Bring into boil and simmer for 10 minutes. Remove pork pieces from the saucepan and add the potatoes. Add little water if more is required and boil for a couple of minutes. Remove potatoes from the saucepan. The remaining sauce in the saucepan should be at least two fingers high and slightly thick.

Take a heat proof pot or a clay pot and add potatoes, pork and rest of the vegetables with the sauce. Add cheese into the pot and bake in 200 C until potatoes are tender. Remove from oven and serve.

 



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Green beans of Karpathos island

Posted By Maria Kotsaki on Nov 14, 2011 at 12:35PM

Green beans of Karpathos island


Ingredients

2 potatoes
1/2 kilo green beans
olive oil
garlic sauce (check relative recipe)

Directions

Boil the green beans and the potatoes. Put all the ingredients together and add olive oil and garlic sauce. Mix all together. Serve as is.

 



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Macedonian Salad

Posted By Maria Kotsaki on Nov 13, 2011 at 11:28AM

I am macedonian, so yes I feel especially happry for posting this recipe!!

Mixed green salad from Lesvos Island

Posted By Maria Kotsaki on Nov 13, 2011 at 11:24AM

You love salads like I do? You also love beautiful greek islands? Here's a recipe for you if you want to enjoy both a delicious salad and an "island's air" at home!