Moussaka

 

                Plat typique de la Grèce, la moussaka présente quelques variantes à l'occasion, mais la préparation traditionnelle à base d'agneau et d'aubergine lui confère sa saveur d'origine.

Pour 4 à 6 portions

• 1 petit oignon, haché
• Huile d'olive
• 360 gr agneau haché
• 2 gousses d'ail, hachées
• 2 ml cannelle moulue
• 10 ml origan grec séché
• 125 ml vin blanc ou bouillon de légumes
• 6 tomates moyennes, pelées, épépinées et coupées en dés
• 1 grosse aubergine, en rondelles de 1 cm (½ po) d'épaisseur
• Sel et poivre du moulin

Gratin

• 250 ml yogourt grec nature
• 1 oeuf, battu
• 125 gr fromage feta émietté

1. Préchauffer le four à 375F (190C).
2. Dans une sauteuse ou une poêle, à feu moyen, faire suer l'oignon dans un filet d'huile pendant 3 minutes ; ajouter l'agneau, l'ail, la cannelle et l'origan.
3. Saler, poivrer et poursuivre la cuisson à feu moyen-vif pendant 5 minutes ; retirer du gras de cuisson si nécessaire.
4. Déglacer avec le vin et laisser réduire de moitié ; ajouter les tomates et laisser mijoter à feu doux pendant 15 à 20 minutes.
5. Pendant ce temps, saler et poivrer les rondelles d'aubergine.
6. Dans une grande poêle, à feu moyen-vif, chauffer un peu d'huile et faire dorer quelques tranches à la fois ; répéter l'opération avec toutes les rondelles.
7. Pour le gratin, mélanger dans un bol le yogourt et l'oeuf ; ajouter le fromage, poivrer et mélanger.
8. Dans un plat rond de 23cm (9 po), étaler la moitié des tranches d'aubergine ; couvrir de viande et étaler le reste des tranches.
9. Napper de sauce et cuire au centre du four environ 45 minutes ; faire gratiner sous le gril préchauffé du four, si désiré.

BON APPÉTIT

Baklava

 

                Baklava, a favorite, uses mixed nuts, honey and phyllo pastry to great advantage. Greek desserts are usually served with thick, strong coffee ; sugar can be added, but no milk or cream are offered with it.

                As the fragile phyllo pastry dries out very quickly, it is a good idea to keep the pieces covered with a slightly dampened dish towel until you are reay to use them.

Makes 15 pieces

• 12 oz (375 gr) package phyllo pastry
• 160 ml unsalted butter, melted
• 500 ml finely chopped walnuts
• 250 ml finely chopped almonds
• 60 ml sugar
• 10 ml ground cinnamon
• Pinch ground cloves

Sugar syrup

• 500 ml sugar
• 500 ml water
• 30 ml honey
• 3 whole cloves
• 1 cinnamon stick
• 15 ml lemon juice
• 1 thin strip lemon zest

1. Preheat the oven to 325F (165C).
2. Butter the base of a 13 in x 9 in (33 cm x 23 cm) baking dish.
3. Trim the phyllo pastry sheets to 14 in x 10 in (35 cm x 25 cm) pieces.
4. Place 10 sheets of phyllo, separately, into the pan, brushing each sheet with the melted butter.
5. Mix together the nuts, sugar, cinnamon and cloves and spread half this mixture over the pastry.
6. Layer another 3 sheets of pastry over the nut mixture, brushing each sheet with the melted butter.
7. Spread over the remaining nut mixture and top with the remaining pastry sheets, each brushed with melted butter.
8. Brush the top sheet with melted butter again and slice through the top layers with a very sharp knife to create diamond shapes ; sprinkle lightly with water to prevent the pastry from curling and lifting.
9. Bake in the oven for 1 hour ; cover the pastry with aluminium foil if it begins to brown too quickly.
10. Meanwhile, prepare the sugar syrup, place all ingredients in a saucepan and heat until the sugar has dissolved ; heat to boiling and boil for 10 minutes, stirring often.
11. Remove from heat and cool ; strain, and pour over the baklava when it is removed from the oven.
12. Let the syrup soak in for 3 hours before cutting and serving.

BON APPÉTIT

Keftethes me Saltsa Domata (Meatballs with tomato sauce)

 

                You will find meatballs served in every part of Greece. The meat with which they are made from beef to lamb to goat. The sauce in which the meatballs are cooked can be varied ; the tomato sauce in this recipe would traditionally have been homemade.

                In some areas of Greece 5 ml to 10 ml of ground cumin are added to the meatball mixture. The sauce may be prepared well in advance and reheated when you are ready to add the meatballs.

Serves 4

• 500 gr ground beef or lamb
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 125 ml soft white bread crumbs
• 30 ml lemon juice
• 30 ml chopped parsley
• 20 ml very finely chopped fresh rosemary
• 2 ml salt
• 2 ml ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• Finely chopped parsley, for garnish

Sauce

• 15 ml olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 4 large ripe tomatoes, peeled and chopped
• 125 ml dry red wine
• 2 ml sugar
• 2 ml salt 
• 2 ml ground black pepper

1. In a large bowl mix together the meat, onion, garlic, bread crumbs, lemon juice, parsley, rosemary, salt and pepper ; use your hands to mix very thoroughly ; form the mixture into walnut-sized balls, and roll lightly in the flour.
2. Heat the oil in a skillet and fry the meatballs in batches until golden brown, adding extra oil if necessary ; drain the meatballs on paper towels.
3. To make the sauce, heat the oil in large saucepan and cook the onions for 4 minutes, stirring often ; add the remaining ingredients and simmer for 15 minutes.
4. Add the browned meatballs to the sauce and cook gently for an additional 5 minutes, or until the meatballs are well heated through.
5. Serve at once sprinkled with freshly chopped parsley ; this dish can be served with potatoes or rice.

BON APPÉTIT

Taramosalata (Smoked fish roe dip)

 

                Salted fish roe is available fresh from delicatessens or in cans from the supermarket. Buy a good brand, as the cheaper varieties can be oversalted. Traditionally, the egg yolk is used raw, but very finely mashed hard-cooked egg yolk may be substituted.

Makes 2 cups (500 ml)

• 100 gr tarama (salted fish roe)
• 1 egg yolk
• 4 slices stale white bread, crusts removed
• 60 ml water
• 1 garlic clove, finely chopped
• ½ small onion, minced
• 45-60 ml lemon juice
• 90 ml olive oil
• Freshly ground white pepper, to taste

1. Combine the fish roe and egg yolk in a bowl and beat until creamy.
2. Soak the bread in the water for a few minutes, then squeeze the bread until it is as dry as possible and add to the fish roe.
3. Use a hand-held electric mixer to blend, then add the garlic and onion, beating until well mixed ; gradually add the lemon juice and oil and beat until light and fluffy.
4. Season with plenty of white pepper.
5. Chill until required ; serve with crackers or bread.

BON APPÉTIT

Tiropittakia (Cheese triangles)

 

                Tiropittakia are best eaten on the day they are prepared as they become soggy when refrigerated. For convenience, the mixture may be cooked in a baking dish and cut into triangles after removing from the oven ; follow the cooking instructions given for Spanakopitta me Tyri (click here for recipe).

How to make the cheese triangles, click here for the video.

Makes about 48

• 12 oz (375 gr) package phyllo pastry
• 185 gr butter, melted

Filling

• 220 gr feta cheese
• 125 gr grated kefalotiri or parmesan cheese
• 30 ml chopped parsley
• 2 eggs, beaten
• 1 ml ground nutmeg
• Freshly ground black pepper, to taste

1. Preheat the oven to 350F (180C).
2. Crumble the feta cheese into a bowl and mix with the remaining filling ingredients ; season well with the pepper.
3. Cut each sheet of pastry into 3 pieces, each measuring about 5 in x 12 in (13 cm x 30 cm).
4. Brush 2 pieces of pastry with melted butter and place one on top of the other.
5. Place a heaping teaspoon of the cheese filling at the end of the pastry and fold the end over the filling to form a small triangle ; continue folding the pastry over the triangle shape until the pastry strip is used.
6. Repeat this process with the remaining pastry sheets and cheese filling ; brush each of the triangles with a little melted butter and place on a greased baking sheet.
7. Bake in the oven for about 15 to 20 minutes, or until the pastry is crisp and golden ; serve hot.

BON APPÉTIT

Melitzanes Moussaka (Eggplant Moussaka)

 

                Some recipes substitute potatoes or summer squash for the eggplant, but this is the version most often encountered in the cities and countryside of Greece. Plump and richly purple eggplant plays a major role in Greek cooking.

                To save on fat, the eggplants in this recipe are broiled instead of fried in the traditional way in lots of oil.

Serve 8

• 2 kg eggplants (aubergines)
• Salt
• 45 ml olive oil

Meat sauce

• 30 ml olive oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 kg ground lamb or beef
• 375 ml peeled and chopped tomatoes
• 30 ml tomato paste
• 125 ml white wine
• 30 ml chopped parsley
• 5 ml sugar
• 2 ml ground cinnamon
• Salt and pepper, to taste

Cream sauce

• 45 ml butter
• 60 ml flour
• 500 ml milk
• 2 ml ground nutmeg
• Salt and pepper, to taste
• 60 ml grated kefalotiri or parmesan cheese
• 1 egg, lightly beaten

1. Preheat the oven to 350F (180C).
2. Cut the eggplants into ¼ in (0.5 cm) slices ; sprinkle with a little salt and leave for 1 hour.
3. Rinse, pat dry with paper towels, then brush each side with oil ; broil (grill) the eggplants on both sides until golden brown ; remove to a plate.
4. To make the sauce, heat the oil in a large pan and sauté the onion and garlic for 10 minutes ; add the meat and brown over high heat, stirring well.
5. Add the remaining meat sauce ingredients and stir well to combine ; allow to simmer, covered, for about 30 minutes.
6. To make the cream sauce, melt the butter in a pan, stir in the flour and cook for 2 minutes ; add the milk and stir constantly until the mixture boils.
7. Allow to simmer for 1 to 2 minutes ; remove from heat and stir in the nutmeg, salt, pepper and 30 ml of the cheese.
8. Place one-third of the sliced eggplants over the base of a greased 13 in x 9 in (33 cm x 23 cm) baking dish ; spread with half the meat sauce and top with another third of the eggplants slices ; spread with the remaining meat sauce, then top with the last third of eggplants slices.
9. Mix the egg in the cream sauce and pour over the eggplant, spreading evenly over the entire surface ; sprinkle with the remaining cheese and bake in the oven for 1 hour.
10. Remove from the oven and allow to stand 5 minutes before serving.

BON APPÉTIT

Dolmathes (Stuffed vine leaves)

                In Greece dinner is usually served very late, between 10 and 11 p.m., but friends and family often gather earlier in the home or taverna, for savory snacks known as Mezethakia. Normally accompanied by fresh, crusty bread, they help to keep hunger at bay until the main meal is served.

                If extra liquid is needed during cooking, add very hot stock in order to avoid lowering the oven temperature and changing the cooking time.

Makes about 48

• 250 gr fresh or preserved vine leaves
• 500 ml beef stock
• 125 gr butter, diced
• 1 lemon, sliced, for garnish

Filling

• 15 ml vegetable oil
• 1 large onion, finely chopped
• 750 gr ground lamb or beef
• 80 ml short grain rice
• 1 tomato, peeled and chopped
• 60 ml chopped parsley
• 10 ml chopped dill or fennel
• Salt and pepper, to taste

1. Place all the filling ingredients in a bowl ; use your hands to mix them together well.
2. If using fresh vine leaves, plunge them into boiling water for a minute to soften them ; if canned leaves are being used, they should be rinsed well.
3. Place a heaping teaspoon of the meat mixture on each leaf and roll up to form a small package.
4. Line the base or a large saucepan with a few of extra vine leaves to prevent the dolmathes from sticking while they are cooking ; place the dolmathes into the saucepan, seam side down, layer upon layer.
5. Add the beef stock and butter, bring to a gentle simmer and cook for about 1 hour ; a little more stock may need to be added if the dolmathes begin to dry out during cooking.
6. Served hot or cold, garnished with the lemon slices.

BON APPÉTIT

Kotopoulo Rapama me Hilopittes (Chicken with noodles)

 

                Originally this dish would have been prepared with a farmyard fowl, a coarse homemade red wine, sun-ripened tomatoes, and noodles made on the kitchen table. Times change, but the good flavors remain. Greek like chicken, and all their meat, cooked until it is falling off the bone.

                Any type of noodles can be used. Choose a dry red wine of reasonable quality.

Serves 4

• 1.5 kg chicken pieces
• Salt and pepper, to taste
• 30 ml olive oil
• 1 onion, finely chopped
• 125 ml dry red wine
• 13 oz (410 gr ) can tomatoes, chopped, juice reserved
• 10 ml chopped oregano
• 1 bay leaf
• 350 gr noodles
• 45 gr grated kefalotiri or parmesan cheese

1. Season the chicken pieces with the salt and pepper.
2. Heat the oil in a large saucepan and brown the chicken on all sides ; remove from the pan and set aside.
3. Add the onion to the pan and sauté for 5 minutes, or until golden ; return the chicken to the pan and add the wine, tomatoes and their juice, oragano and bay leaf .
4. Gradually heat to a simmer, cover the pan and cook gently for about 1 hour.
5. Cook the noodles in boiling salted water.
6. Remove the chicken from the sauce and keep warm.
7. Stir the kefalotiri into the sauce.
8. To serve, arrange the drained noodles on a large platter and top with the chicken and the sauce.

BON APPETIT

Oktapothe Toursi (Pickled Octopus)

 

                 In Greece dinner is usually served very late, between 10 and 11 p.m., but friends and family often gather earlier in the home or taverna, for savory snacks known as Mezethakia. Normally accompanied by fresh, crusty bread, they help to keep hunger at bay until the main meal is served.

                Octopus is highly regarded in Greek kitchen, both in homes and restaurants. It is caught in large numbers around the coastline and appears on the table of many guises. Often a small plate of octopus is served as a complimentary appetizer at the stat of a meal in a Greek restaurant. Octopus should be pounded with a wooden mallet to tenderize it before is cooked. This dish requires at least 12 hours of marination before serving.

Serves 8

• 1 kg octopus
• 2 small onions, halved
• 1 medium carrot, halved
• 2 parsley stalks, cut into 5 cm pieces
• 6 peppercorns
• 1 bay leaf
• 1 garlic clove, sliced
• 125 ml olive oil
• 125 ml vinegar
• Salt and pepper, to taste
• 2 lemons, cut into wedges, for garnish, optional
• Freshly ground black pepper, to taste

1. To clean the octopus, remove the inkbag and skin ; cut out the eyes and beak and discard, and wash the octopus well.
2. Place the octopus, onions, carrot, parsley and peppercorns in a saucepan, cover and simmer gently in the octopus' own juice until tender, about 50 minutes ; cool.
3. When cool, remove the octopus from the saucepan and cut into bite-sized pieces ; place in a bowl with the remaining ingredients and mix well.
4. Cover and refrigerate for at least 12 hours before serving.
5. Garnish with the lemon wedges ; sprinkle with the black pepper.

BON APPÉTIT

Arni Souvlakia (Skewered lamb)

 

                This dish is said to have been created by shepherds who used pointed sticks to hold chunks of meat over open fire. It is a close relation to the Turkish shish kebab.

                Use long, flat-bladed kebab skewers to hold the meat cubes firmly. Use plenty of pepper, and if you like, add a generous sprinkling of thyme leaves to the marinade.

Serves 8 

• 1 large leg of lamb
• 125 ml olive oil
• 60 ml lemon juice
• 125 ml dry white wine
• 15 ml chopped rigani or oregano
• 4 garlic cloves, finely chopped
• 3 bay leaves, broken into pieces
• Salt and pepper, to taste
• 2 lemons, cut into eighths
• 30 ml chopped parsley

1. Cut all the meat from the bone and remove any fat ; cut the meat into 4 cm cubes.
2. Combine all the remaining ingredients except the lemon and parsley in a large bowl ; add the meat and stir well so that it is coated with the marinade.
3. Allow to marinate in the refrigerator for about 24 hours, stirring occasionally ; thread the meat onto skewers.
4. Cook under a hot broiler or on a barbecue, turning and basting frequently until cooked, about 15 minutes.
5. Serve with the lemon wedges and a sprinkle of chopped parsley.

BON APPÉTIT

Spanakoppitta me Tyri (Spinach and cheese pie)

 

                At one time it provided satisfying fare for peasants working in the field ; today it is often cut into small portions and served as an appetizer. The feta and kefalotiri add their own distinctive flavor.

Serves 8

• 45 ml olive oil
• 1 large onion, finely chopped
• 4 scallions (spring onions), chopped
• 1 kg spinach, well washed and drained
• 125 gr feta cheese
• 250 gr cottage cheese
• 30 gr grated kefalotiri or parmesan cheese
• 30 ml chopped parsley
• 10 ml chopped dill or fennel
• 4 eggs, lightly beaten
• Pinch of nutmeg
• Salt and pepper, to taste
• 375 gr package phyllo pastry
• 90 ml olive oil

1. Preheat the oven to 350F (180C).
2. Heat the 45 ml of oilin a large saucepan and sauté the onion until soft ; add the scallions and spinach, cover, and cook for 5 minutes, until the spinach has softened ; allow to cool slightly.
3. Stir in the feta, cottage cheese, kefalotiri, parsley, dill, eggs, nutmeg, salt and pepper, and combine well.
4. Brush the patry sheets with some of the extra olive oil ; layer half the sheets in a greased 14 in x 10 in (35 cm x 25 cm) baking dish.
5. Spoon in the spinach and cheese mixture and top with the remaining pastry sheets ; press the pastry edges to the sides of the baking dish to seal.
6. Brush the top with olive oil and bake in the oven for about 45 minutes, or until the pastry is crisp and golden ; remove from the oven and let stand for 5 minutes before cutting.
7. This dish is delicious served hot or cold.

BON APPÉTIT

Arni Lemonato me Patates (Roast lemon lamb with potatoes)

 

                It is important that the herbs be generously applied to the meat to ensure a flavorful dish. Cook the meat until very tender and almost falling from the bone. There should be no trace of pink.

Serves 6

• 2 kg leg of lamb
• 2 garlic cloves, sliced
• 15 ml fresh rosemary leaves
• 1 kg potatoes, pelled and quatered
• Juice of 1 lemon
• 60 ml olive oil
• 10 ml chopped oregano
• 10 ml fresh thyme leaves
• Salt and pepper, to taste

1. Preheat the oven to 425F (220C).
2. Using a small sharp knife, makes small slits over the surface of the meat and insert the garlic and rosemary pieces into them ; place the lamb in a large baking dish and arrange the potatoes around it.
3. Mix the remaining ingredients together and pour over the lamb and potatoes.
4. Bake in the oven for 20 minutes, then reduce heat to 375F (190C) and cook for another hour ; baste the meat occasionally and turn the potatoes halfway through the cooking time.
5. Turn the meat over and season with more salt and pepper ; return in the oven, increase the heat to 425F (220C) and cook for another 20 minutes.
6. Serve the meat and potatoes on a large platter.

BON APPÉTIT

Soupa Avgolemono (Egg and lemon soup)

 

                In a way that is typical of traditional Greek cuisine, this dish uses very simple ingredients yet it has distinctively Greek flavor.

                About 125 ml finely diced poached chicken may be added to the soup during the lat 5 minutes of cooking time if you want a more substantial soup.

Serves 6

• 1.5 liters chicken stock (click here for homemade chicken stock recipe)
• 60 ml short grain rice
• 2eggs
• Juice of 1 lemon
• 15 ml chopped parsley
• Salt and pepper, to taste

1. Heat the stock to boiling, add the rice and continue to boil for about 20 minutes, or until the rice is cooked.
2. Beat the eggs until light and fluffy, then whisk in the lemon juice and 60 ml of the hot stock.
3. Reduce the stock to a gentle simmer and pour in the egg mixture, stirring constantly ; cook over low heat for 2 minutes (do not let it boil) until the soup thickens a little.
4. Add the parsley, season to taste with salt and pepper and serve.

BON APPÉTIT

Salata Melitzanes (Eggplant salad)

 

                A Greck family meal is not complete without a salad, which is usally served as a separate course. This salad may also be served with barbecued or roast meat, and during Lent with crusty bread as a main meal.

                Rigani is a Greek variety of oregano, and so oregano is the obvious substitute if rigani is not available.

Serves 6

• 1 kg eggplants (aubergines)
• 1 large garlic clove, finely chopped
• 1 onion, finely chopped
• 2 firm ripe tomatoes, chopped
• 1 red bell pepper, thinly sliced
• 30 ml chopped parsley
• 5 ml dried rigani or oregano
• 125 ml olive oil
• 30 ml white wine vinegar
• Salt and pepper, to taste

1. Preheat the oven to 400F (200C).
2. Wash the eggplants, then dry with paper towel ; place on a baking sheet and bake for 30 to 40 minutes, until the skins are charred.
3. Allow to cool for 30 minutes.
4. Rub the skin off the eggplants with your fingers and discard ; squeeze the flesh to release any bitter juices, then chop roughly.
5. Place the eggplant in a bowl with the garlic, onion, tomatoes, bell pepper, parsley and rigani ; mix together the oil and vinegar and add to the other ingredients.
6. Toss well to combine ; refrigerate before serving.

BON APPETIT