Thursday, November 27, 2008

Garlic mushrooms with yoghurt

Try this amazing Greek recipe...nice taste ! the Garlic mushrooms with yoghurt - (Skordata manitaria me yiaourti)


* 75 grams butter
* 750 grams fresh small mushrooms
* 1/2 tspn lemon juice
* 4 garlic cloves, crushed
* 1 spoon finely chopped parsley
* Salt
* Pepper
* 2 spoons yoghurt (for each plate)


Saute all ingredients until baked, except of the yoghurt. Serve beside each plate, as an appetizer, together with two spoons of yoghurt. The Greek recipe is ready to serve...nice one ! Enjoy it !



...try this traditional Greek recipe...a must try !


* Guts of lamb. You might need guts from more than one lamb. Ask for 2 hearts, 2 spleen, liver and 1 lungs, 2 testicles
* Bowels (intestines) of lamb. At least 4 are required for a medium size kokoretsi
* oregano
* Salt
* Pepper
* Some olive oil


Wash the guts very thoroughly and cut them in small pieces. Be careful not to cut them in too small pieces because you will no be able to skewer them. Wash the bowels very carefully and try to clean them from inside. Leave them in a washbowl and keep the ends of each bowel in one side in order to be able to seperate them.

Prepare the souvla (iron stick). Start skewering the guts in the iron stick until all are passed to the iron stick. Pin one end of the first bowel in the one side of the souvla and wind the intestine around the skewer. If the bowel reaches its end tie it with the end of the next bowel and continue to wind until all bowels are wrapped and no guts are visible (you should only see the bowels along the souvla). Season with salt, pepper and oregano.

Prepare the fire and roast on all sides until guts are brown and crispy. Check that "kokoretsi" is ready and remove from fire. Cut the kokoretsi in cylinders of 5 cm wide in order to remove it from the souvla in pieces. Put in platter, oil the kokoretsi pieces, season with extra salt, pepper and oregano and the Greek recipe is ready to serve...enjoy it !


Mostra - (Mostra from Mykonos island)...another nice Greek recipe to try !


* 1 barley rusk
* fresh 1 tomato
* 1 spoon kopanisti cheese
* Oragano or capers
* olive oil


Take the rusk and wet it with water in order to make it softer.
Strain it and then spread the kopanisti cheese on its surface.
Grate some fresh tomato on top and then sprinkle some olive oil.
Sprinkle oragano or capers on top and the Greek recipe is ready to serve. Enjoy it !


Octopus balls

Octopus balls - (Htapodokeftedes)...try this amazing Greek recipe...nice balls !


* A whole octopus, or less, depending on the quantity of balls you wish to make
* Salt
* Pepper
* Bread crumb
* parsley, finely chopped


Wash and boil the octopus. Place in the deep freeze for 2 hours and afterwards mince it. Mix the minced octopus with breadcrumb, salt and pepper, parsley and shape the mixture into balls. Fry until brown on all sides. The Greek recipe balls is ready..enjoy it !


Mashed chick peas from Arkadia

Mashed chick peas from Arkadia - (Revithia skordalia)..a great Greek recipe..try this one !


* 250 grams boiled and peeled chick peas.
* 8 garlic cloves, mashed
* 1 spoon tahini (sesame paste)
* Dash of sweet paprika
* Salt
* Pepper
* Juice of half lemon
* 3 spoons olive oil


Mash chick peas in a blender. Add tahini and garlic and mix while gradually you add the olive oil the lemon, the salt and the pepper.
The mixture should become smooth. Empty the blender in a bowl and dredge with paprika. Preserve in fridge and the Greek recipe of chick peas is ready to serve cool...hmm..nice !

Chub Mackerel salad dip

Chub Mackerel salad dip - (Koliosalata) amazing Greek recipe...try it out !


* 2 dry-salted chub mackerel fish
* 2 slices of soaked breadcrumb
* 1/4 tea cup water
* 1 spoon corn flour
* Oil
* Vinegar


Clean the fish to remove its salty taste. Remove head and bones and keep the clean white meat part of it. Put it in a mixer with the soaked breadcrumb and mix it. Boil the corn flour with the water and add it in the mixer. Add oil, as much as it is needed to double the portion of the mixture. Add some vinegar and mix well in order to make a pulp with a smooth texture (like the texture of the fish roe salad - taramosalata). The Greek recipe of koliosalata is ready to serve...enjoy !

Courgette Balls

Courgette Balls - (kolokithokeftedes) ... a great Greek recipe....try this one out !


* 1 kilo courgettes
* 1/4 kilo onions
* 1/2 kilo potatoes
* 1 cup grated cheese
* 3 eggs
* salt
* flour
* oil


Boil the potatoes, courgettes and onions. Mash them in a blender.
Strain them and squeeze to excess water. Beat the eggs, and mix them with the vegetables and the grated cheese. Add salt as desired. Shape the mixture into small balls, coat the balls with
the flour and fry on both sides until the take a golden brown color. The Greek recipe is ready..enjoy it ! Delicious !

Aubergine salad

Aubergine salad - (Melitzanosalata)...a nice Greek recipe to try !


* 6 round aubergines
* garlic (3 cloves)
* onion
* oil
* juice of lemon or vinegar
* salt
* pepper
* parsley


Prick the aubergines with a fork and bake them in hot temperature.
When they are soft enough, cool them and peel them carefully. Chop the aubergines and put them in a blender until they become a pulp.
Gradually add the onion, garlic, parsley and lemon juice or vinegar into the blender and continue working with the mixture until the pulp becomes soft. Add any salt if necessary. The Greek recipe of salad is ready to serve....enjoy !

Cucumber with yoghurt and herbs

Cucumber with yoghurt and herbs
(Agouraki me saltsa yiaourtiou kai mirodika)
A nice Greek recipe to try !

* 3 - 4 cucumbers
* 10 - 12 fresh spearmint leaves
* 5 - 6 sage-apple leaves (or the equivalent in dry form)
* 225 ml yoghurt
* Juice of half lemon
* 1 bunch parsley


Rinse and peel the cucumbers. Cut in pieces. Mix with a mixer the rest of the ingredients. Pour the yoghurt sauce over the cucumbers. The Greek recipe of cucumber yoghurt is ready to serve cold...enjoy it !
Aubergine-Greek Salad

Chickpea dip - (Humus)

Chickpea dip - (Humus)

A great Greek recipe to try !

* 200 gr chickpeas
* 2 garlic cloves
* 3 spoons olive oil
* 3 tspn tahine (sesame paste dip)
* 1 tspn salt
* 1/2 tspn pepper
* parsley, finely chopped
* 3 spoons water
* 5 spoons fresh lemon juice
* Paprika (optional)


Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool . Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionaly. The Greek recipe of chickpea is ready to serve....enjoy !

Baked Cherry Tomatoes and Feta

Baked Cherry Tomatoes and Feta - (Mezes me ntomatakia kai feta)

Try this nice Greek recipe...!

* 1 tbspn minced garlic
* 2/3 cup olive oil
* 2 lb cherry tomatoes
* 1 loaf focaccia bread (or French bread) heated
* 6 oz soft feta cheese
* 2/3 cup fresh basil cut chiffonade


Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. The Greek recipe is ready to serve with bread to mop up juices....enjoy it !

Baked feta cheese with oregano

Baked feta cheese with oregano - (Feta sto fourno me rigani)


* Feta cheese
* oregano
* olive oil


Cut pieces of aluminium foil and place on each of them a piece of feta cheese (not too thick). Dredge oregano over the feta cheese, add some drops of olive oil and fold the aluminium pieces. Bake in preheated oven for 15-20 minutes. The Greek recipe of baked feta is ready....enjoy !

Aubergine croquettes (Melitzanokeftedes)

Aubergine croquettes - (Melitzanokeftedes)...a great Greek recipe to try ! 


* aubergines (enough to make at least 2 cups of aubergine pulp)
* 2 eggs
* Bread crumb
* 1/2 cup grated cheese (kefalograviera or parmesan)
* 1 small onion, chopped
* 1/2 cup chopped parsley
* Flour for coating
* 1 tspn baking powder
* Salt
* Pepper


Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown. The Greek recipe of croquettes is ready to serve....nice one !

Ancient Greek Pulp - (Arxaios hylos Kikeon)

Ancient Greek Pulp - (Arxaios hylos Kikeon)...try this Greek recipe ! A nice one....


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


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. The Greek recipe of pulp is ready. Enjoy it !


Monday, September 15, 2008


Try this great Greek recipe...the Kapama - Roast lamb with herbs.

  • 3 Teaspoon Butter
  • 1 Pinch Cinnamon (To taste)
  • 3 lb Lamb (Lamb Leg)
  • 1 Medium Onion (Chopped)
  • 1-2 Pinch Pepper (To taste)
  • 2-3 Pinch Salt (To taste)
  • 2-3 Pinch Sugar (To taste)
  • 4-5 Medium Tomatoes (Ripe)

* Cut the lamb in portions.
* Simmer the onion in a frying pan.
* Add the butter and brown lightly.
* Grate the tomatoes, (remove the seeds if possible) and add to frying pan along with the cinnamon, sugar, salt & pepper and a little water
* Add the lamb and simmer for 1.5 hrs. And the Greek recipe of roast lamb is ready to serve...have a great party..enjoy it !

Try this other Greek recipe : Kakavia.

Greek Chicken Breast

Greek Chicken Breast
Try this delightful recipe for chicken breasts...a great Greek food to try !

  • 1 Whole Chicken Breast (boneless)
  • 1 Handful Feta Cheese
  • 1/4 Cup Green Pepper
  • 1 Slice Mozzarella Cheese

* Grill the chicken breast until done.
* After that is done, melt the mozza cheese on top of the chicken.
* After it is melted place feta cheese, then the green peppers on top.
* Serve on a bed on Greek style rice. ...great and nice of a feasts...Enjoy !


Another nice Greek recipe to try ...Lamb and garden greens in a creamy lemon sauce.!

  • 1 Batch Avgolemono Sauce
  • 1/2 Cup Butter
  • 2 Whole Egg
  • 3 Cup Green Onions (Chopped)
  • 2 lb Lamb (Lamb leg)
  • 1 Whole Lemons (Squeezed)
  • 2-3 Head Lettuce (Chopped-dandelions work best if youcan find them)
  • 1-2 Pinch Pepper (To taste)
  • 2-3 Pinch Salt (To taste)

* Cut the lamb in portions.
* Brown in a pot using the butter.
* Strain excess fat.
* Add salt & pepper, the lettuce , the onions, very little water.
* Cover and simmer for about 1 hr.
* Prepare the avgolemono sauce.
* Pour the avgolemono in the pot, simmer lightly and serve hot. ...hmmm..great taste for a great meal...enjoy it !


Another great Greek recipe to try...the Minced meat stuffed in a fyllo pastry.

  • 1 A Little Butter (Unsalted)
  • 2 Whole Egg (Beaten)
  • 1 Cup Feta Cheese (Grated)
  • 1 Package Fyllo Pastry
  • 2 Tablespoon Marsala Liquor
  • 1/2 Teaspoon Nutmeg
  • 1/4 Cup Olive Oil
  • 1 Medium Onion (Grated)
  • 1-2 Pinch Pepper (To taste)
  • 2-3 Pinch Salt (To taste)
  • 2 Tablespoon Tomato Paste
  • 1 lb Topside Mince
  • 2 Cup Water


* In a saucepan add oil & saute onion.
* Add mince and brown.
* Mix the tomato paste with about 2 cups water and add marsala and spices and cook on med. heat until mince is cooked and not much sauce remaining in pan.
* Remove from stove, add grated feta cheese, beaten eggs, stir, put aside.
* Remove fyllo pastry from package and cut down lengthwise.
* Keep covered with a moist tea towel.
* Take one cut sheet and brush with melted butter, then fold lengthwise again so you have a long strip, doubled.
* At bottom, place a spoonful of mixture.
* Pick fyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold.
* You go yo the right, bring that point to the left side and left again and so on until you reach the top.
* Brush top of triangle with melted butter and place on baking greased baking tray,
* Bake in 200 degree oven until golden brown.
* These triangles can be frozen uncooked.
* When cooking from frozen stage don't defrost first.
* Sometimes you may have to flip them over in the oven.
This amazing Greek Minced meat stuffed in a fyllo ready for feasts....bon apetit ! Enjoy it !

Avga Mesa se Patates

Avga Mesa se Patates
Try this Greek recipe...the nice Baked Potatoes with Eggs !

  • 3/4 Cup Butter
  • 8 Whole Egg
  • 1-2 Pinch Pepper (Coarse, To Taste)
  • 4 Medium Potatoes
  • 2-3 Pinch Salt (Coarse, To Taste)

* Wash the potatoes and wrap in aluminum foil.
* Place in a baking pan with coarse salt and bake at 325F for about 1 hour.
* When done, unwrap the potatoes and cut in half.
* Remove approx. 1/2 the insides and set aside in a bowl.
* Mix with the butter and scoop back into the potato halves.
* Break an egg onto each half and backe again in a medium oven for about 10 minutes.
* And the Greek baked potatoes is ready to serve hot ...topped with the coarse pepper....hmmm nice and hot ! Enjoy it !

Arnaki Fricassee

Arnaki Fricassee
Another great Greek recipe to try...the amazing Lamb with Vegetables...a must try !

  • 2 Tablespoon Dill
  • 3 Whole Egg
  • 2 Tablespoon Flour
  • 3-4 Whole Green Onions (Finely Chopped)
  • 2.20 lb Lamb (Cut into Portions)
  • 2 Medium Lemons (Juiced)
  • 3 Head Lettuce (Coarsley Cut)
  • 4-6 oz Olive Oil
  • 1-2 Pinch Pepper (To Taste)
  • 2-3 Pinch Salt (To Taste)

* Brown the onions in the oil.
* Lightly flour the lamb portions and add to the onions.
* Add the salt, pepper and a few cups of water and simmer for 1 1/2 hours.
* Place the lettuce on one side of the pan and sprinkle everything with the finely chopped dill.
* Simmer for another 20 minutes.
* Separate the egg white and put them and the yolks in separate bowls.
* Beat the egg whites and yolks well, and then mix together.
* Add the lemon juice slowly, then take a little of the stock and beat it in a little at a time.
* Pour the sauce over the lamb and vegetables, while shaking the pan gently.
* The Greek lamb with vegetables is ready to serve ....great meals ahead ! Nice taste !


Another great Greek recipe to try...the Fish and Vegetable Soup !

  • 2-3 Medium Carrots
  • 1 Medium Celery Stalks
  • 4.40 lb Fish (Mixed Fish)
  • 6 Tablespoon Olive Oil
  • 2 1/4 Cup Onion (Chopped)
  • 1 Teaspoon Salt
  • 2 1/4 Cup Tomatoes (Chopped)
  • 8 Cup Water

* Clean and wash the fish.
* Skin the tomatoes, remove the seeds and dice into cubes.
* Slice the other vegetables and add with tomatoes to pot of water and boil for 45 minutes.
* Add the fish and boil for another 15 minutes.
* Strain all the ingrediants through a sieve to remove the fishbones.
* Serve the soup with fried croutons.
* You can add shrimp or pieces of lobster and simmer for an extra 15-20 minutes. The great Greek soup is ready to serve.... an amazing soup to try..enjoy it !


Try this Greek soup recipe...a hearty navy bean soup in a tomato base....nice !
  • 3 Medium Carrots (Sliced)
  • 3 Item Celery Leaves (Chopped)
  • 1 lb Navy Beans
  • 1 Cup Olive Oil
  • 1 Medium Onion (Chopped)
  • 1 Pinch Pepper (To taste)
  • 1 Pinch Salt (To taste)
  • 1 Cup Tomato Sauce

* Soak the beans in water from the previous night.
* Strain the water and place the beans in a pot with new water.
* Boil for a while and once again strain.
* Again put the beans in the pot, add the rest of the ingredients, add enough water to make it soupy and slowly boil for an hour. And the Greek soup recipe is ready for starters ! Great one ! Enjoy !


Try this zesty tomato soup ...a Greek classic one , great with a pasta !

  • 1 Whole Celery Stalks
  • 1/2 Cup Olive Oil
  • 1 lb Pasta
  • 1 Pinch Salt (To taste)
  • 1 Pinch Sugar
  • 3 Medium Tomatoes (Ripe)

* Wash, peel, core and crush the tomatoes.
* Press the tomatoes through a strainer, removing any course pulp and the seeds.
* Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.
* Slowly boil the contents for 20 or so minutes then add your pasta of choice.
* Continue to boil until your noodles are cooked to taste.
* Remove the celery and serve hot....hmmm...nice Greek soup ! Enjoy it for starters meal !


Try this Lamb or Calf Liver...a great Greek recipe to try...!

  • 4 Tablespoon Butter (Melted)
  • 2 Teaspoon Dill (Chopped)
  • 5 Whole Egg
  • 1 Whole Liver (Lamb or Calf)
  • 3/4 Cup Milk
  • 1 Teaspoon Mint (Chopped)
  • 1-2 Pinch Pepper (To Taste)
  • 1/2 Cup Rice (Raw)
  • 2-3 Pinch Salt (To Taste)
  • 1-2 Whole Sausage Casings
  • 1 Whole Scallions (Chopped)

* Stuffing:
* Skin the liver.
* With scissors, cut it into small pieces and place them in a bowl.
* Add rice, eggs, scallions, dill, mint, salt and pepper and mix well.
* Wash the casings and dip them in warm water to open them well.
* Place the stuffing in the casings (as you would stuff a sausage).
* Fold the edges over carefully and place folded side down on a buttered pan.
* Pour the melted butter over top and bake at 325 degrees for 45 minutes.
The Greek appetizer is ready to serve....nice taste ! Enjoy !

Mydia me Tomata Kai Skordo

Mydia me Tomata Kai Skordo
Another fabulous Greek recipes...the Mussels with Tomato and Garlic...delicious !

  • 3-4 Clove Garlic (Sliced)
  • 2.20 lb Mussels
  • 2-3 Teaspoon Olive Oil
  • 1-2 Pinch Parsley (To Taste)
  • 1-2 Tablespoon Pepper (To Taste)
  • 2-3 Pinch Salt (To Taste)
  • 2-3 Medium Tomatoes (Finely chopped)
  • 6 oz White Wine


* Wash the mussels thoroughly.
* Brown the garlic in the oil.
* Add the mussels and stir well.
* Pour in the wine and stir.
* Add the tomatoes, parlsey and seasonings.
* Boil for 20 minutes.
* Serve warm with fresh parsley...hmmm...what a great taste...nice for starters !


Another amazing Greek recipe to try...the Grape leaf roll ups stuffed with rice...a nice one !

  • 1 Bunch Dill (Finely chopped)
  • 1/2 lb Grape Leaves
  • 1 Whole Lemons (Squeezed)
  • 1 Bunch Mint (Finely chopped)
  • 1 Cup Olive Oil
  • 1 Cup Rice
  • 1 lb Yellow Onions (Finely chopped)

* Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
* Mix the onions with half the olive oil.
* After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice.
* Boil the mixture for 4 to 5 minutes.
* Wrap one tablespoon of the mixture with a grape leaf and repeat until completed.
* Carefully place the dolmathes in a pot with some space between them.
* Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water.
* Boil at low heat for 30 minutes, until some water is absorbed and the rice is done.
* Serve cold with slices of lemon....and the Greek Dolmathes is ready for starters meal....nice !