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

Rigatoni alla Norma (Pasta with eggplant and tomato sauce)

 

                This dish was created in Catania, Sicily, the birthplace of Vincenzo Bellini. It i named in honor of his most famous opera, Norma, which he wrote in 1831 before he was thirty years old.

                In some recipes, the dish is returned to the oven and cooked for an additional 15 to 20 minutes, or until the cheese melts.

Serves 6

• 3 eggplants (aubergines), thinly sliced crosswise
• 15 ml salt
• 375 gr ripe tomatoes, peeled, seeded and coarsely chopped
• 125 ml olive oil
• 80 ml chopped basil
• 2 garlic cloves, finely chopped
• 1 ml salt
• 2 ml ground black pepper
• 375 gr rigatoni
• 90 gr grated parmesan cheese

1. Sprinkle the eggplant slices with salt, place in a colander and leave to drain for 1 hour.
2. Puree the tomatoes.
3. Heat 45 ml of the oil in a saucepan and add tomatoes, basil and garlic ; add the salt and pepper and simmer over medium heat until the sauce becomes fairly thick.
4. Rinse the eggplant slices well and pat dry ; heat the remaining oil in a large saucepan.
5. Fry the eggplant in the hot oil until each side is well browned ; drain on paper towels and sprinkle with salt and pepper.
6. Cook the rigatoni in a large saucepan of lightly salted boiling water until al dente, about 15 minutes ; drain well and place in a warmed serving dish.
7. Arrange the eggplant on top, cover with the tomato sauce and sprinkle with the grated parmesan.
8. Serve immediately.

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