!! 81	Soupa Avgolemono - Lemon and Egg Soup
Heat the stock and season with salt and white pepper. Separate the eggs.
Beat the egg whites until stiff. Add the egg yolks to the egg whites and whisk until light and creamy. Gradually add the lemon juice. (This is the traditional way but you can use an electric mixer to whisk the eggs and lemon juice together).

[Pour 1/4 of the hot stock into the egg mixture while continuously whisking. Gradually pour the egg mixture into the remaining stock while whisking vigorously] (or mix with an electric mixer). Remove from the heat and mix for another minute. Adjust the seasoning and serve at once.
!! 82	Ohtopodi Tarsi - Pickled Octopus
Clean the octopus if necessary. Place the body and tentacles in the pan. Cover and cook over low heat without any liquid until almost red and tender, about 1 hour. Drain.

When cool enough to handle, [cut the body and tentacles into bite-sized pieces] (you can cut off the suckers), and then place them in a bowl. Add the crushed garlic, olive oil, white-wine vinegar, salt, pepper and oregano. Marinate for 12 hours, mixing from time to time.

Sprinkle with parsley, add lemon wedges and serve.
!! 83	Baked Shrimp with Feta
Shell and devein the shrimp, and leave the tails intact.

[Blanch,] seed and dice the tomatoes. In the frying pan, sweat the onions in olive oil. Add the garlic and spring onion and cook for another 5 minutes. Add the tomatoes, wine, 2/3 of the parsley and oregano. Season to taste with salt and freshly ground pepper. Cover and simmer for 30 minutes.

Preheat the oven to 260¡ C.
Pour the tomato mixture in individual heat-proof ramekins or a large heat-proof serving dish. Divide the shrimp in the dish, pushing a little into the sauce. Crumble the feta over the dish and bake for about 10 minutes, until the shrimp become pink and the feta becomes soft and golden. Sprinkle the rest of the parsley over the dish and serve.
!! 84	Stifatho
Preheat the oven to 150¡ C. [Cut the beef into medium sized cubes.]

Heat the oil in the frying pan and brown the meat well. Transfer the meat into the casserole. In the same frying pan, brown the onion and garlic then add them to the meat. Pour a little wine into the frying pan and scrape the pan. Pour this over the meat. Add the tomato purŽe, tomato paste, red wine, red wine vinegar, bay leaves, spices and brown sugar to the casserole. Season to taste with salt and freshly ground pepper. Cover the casserole and cook for 2 hours in the oven.

Peel the small onions and cross cut the round ends. Add the onions to the casserole and the currants (if using), and continue cooking for another hour and twenty minutes. Remove the cinnamon and bay leaves. Serve hot.
!! 85	Kreatopita - Lamb Pie
To prepare the pie dough by hand:
Sift the flour onto a work surface then make well in the center. Add the salt and butter. Using your finger tips, crumble the butter until it resembles coarse crumbs. Scramble the egg and add to the mixture. Mix until you have a workable dough. Add water, as little as possible, until it is no longer needed. Try to avoid adding water. Using the heel of your hand, knead for 2-3 minutes. Form the dough into a ball then wrap in plastic wrap. Refrigerate for at least 30 minutes.

To prepare the pie dough using a food processor:
Combine the flour, salt and very cold butter in a food processor. Work until the mixture resembles fine bread crumbs. Add the egg and continue working until a ball is formed. Add cold water, as little as possible, until it is no longer needed. Try to avoid adding water. Remove the ball from the food processor. Using the heel of your hand, knead for 1-2 minutes. Form the dough into a ball then wrap in plastic wrap. Refrigerate for at least 30 minutes.

[Cut the lamb into small cubes.]

Melt the butter in a sautŽ pan. Add the onion and fry over medium heat until they are transparent. When the onions are transparent, raise the heat and add the lamb. Cook, while stirring constantly, for 5 minutes. Add the water and bring to a boil. When the water boils, lower the heat and add salt and freshly ground pepper. Cover the pan and continue cooking for 45-60 minutes, or until very little liquid remains in the pan.

Transfer the lamb to a large bowl and set aside until lukewarm. Crumble in the cheeses, add the parsley, and adjust the seasoning.

Preheat the oven to 190¡ C.

[Assemble the pie:]
Lightly grease the pie pan. Roll out 2/3 of the dough until it is wide enough to line the pie pan then line the pan. Evenly spread the lamb filling in the pan. Roll out the rest of the dough. Moisten the edges of the dough. Lay the remaining dough over the pie pan. Using the rolling pin, trim the edges of the dough. Run your fingers around the edge of the pie pan and gently press the dough together. Beat the egg and the milk and brush over the pie. Sprinkle with black cumin or sesame seeds. Bake for 30 minutes or until golden brown.
!! 86	Melo Pita - Honey and Cheese Pie
To prepare the pie dough by hand:
Prepare the dough using the egg yolk. Reserve the egg white. Sift the flour onto a work surface then make well in the center. Add the salt and butter. Using your finger tips, crumble the butter until it resembles coarse crumbs. Add the egg yolk and lemon juice to the mixture. Mix until you have a workable dough. Add water, as little as possible, until it is no longer needed. Try to avoid adding water. Using the heel of your hand, knead for 2-3 minutes. Form the dough into a ball then wrap in plastic wrap. Refrigerate for at least 30 minutes.

To prepare the pie dough using an electric mixer:
Prepare the dough using the egg yolk. Reserve the egg white. Combine the flour, salt and very cold butter in a food processor. Work until the mixture resembles fine bread crumbs. Add the yolk and lemon juice and continue working until a ball is formed. Add cold water, as little as possible, until it is no longer needed. Try to avoid adding water. Remove the ball from the food processor. Using the heel of your hand, knead for 1-2 minutes. Form the dough into a ball then wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 200¡ C. Beat the cheese until smooth. Beat in the honey, eggs, lemon juice, lemon [zest] and cinnamon. Grease the pie pan.

Prepare the pie:
Roll out the dough and line the pan with it. Beat the egg white and, using the pastry brush, brush the dough with it. Pour the cheese mixture into the pan. Use the leftover dough to decorate the pie. Bake for 15 minutes. Turn the heat to 170¡ C and bake for another 30 minutes. Turn off the oven. Open the oven door. Leave the pie in the oven until cool. Sprinkle with caster sugar and cinnamon and serve.
!! 87	Baklava - Phyllo Pastry with Nuts
Preheat the oven to 160¡ C. Melt the butter in the saucepan and let cool. Combine the nuts, sugar and spices in a bowl. Mix well. Brush the baking dish with butter. Lay a kitchen towel on a work surface. Place the phyllo sheets on top and cover them with a damp towel.

[Assemble the baklava:]
Trim the phyllo to match the size and shape of the baking dish. Line the dish with 8 phyllo sheets, gently brushing each sheet with butter as you lay it in the dish. Spread half of the nut and spice mixture over the phyllo sheets. Cover the mixture with 4 phyllo sheets. Remember to gently brush each sheet with butter as you lay it over the mixture. Spread the rest of the nut mixture over the phyllo sheets. Cover the final layer of the nut mixture with the remaining phyllo sheets (8-10), remembering to brush each sheet with butter as you lay it over the mixture. After all the sheets have been used, brush the top sheet again with butter. Using a small sharp knife, [cut the top layer of the phyllo into medium size diamonds.] Sprinkle with water and bake for 1 hour. If the pastry becomes too brown cover with aluminum foil.

While the cake is in the oven prepare the syrup:
Place all of the syrup ingredients in a saucepan. Bring the ingredients to a boil and continue cooking for 10 minutes. Remove the syrup from the heat and allow to cool. After the syrup has cooled, strain it.

After the cake has cooked for 1 hour, remove it from the oven. Pour the syrup over the cake and let it rest for 3 hours before serving.
!! 88	Mussaka - Eggplant and Lamb Casserole
Peel the eggplant if desired. Slice the eggplant lengthwise, or rounds, into 5-6 mm slices. Place the eggplant in a colander and sprinkle with salt. Leave for 30 minutes. Wash and dry the eggplant slices. Bake or fry the eggplant until lightly browned. If you fry the eggplant, brush with olive oil and bake in a 200¡ C oven. Melt the butter in a frying pan and sautŽ the onions and garlic until tender.

Add the lamb. Stir over medium heat until the lamb crumbles and loses its pink color. Add the tomato purŽe, tomato paste, cinnamon, oregano, sugar, salt, wine, clove, and pepper and cook until almost all of the liquid is absorbed, approximately 15 minutes. Stir in the parsley and set aside.

Prepare the sauce:
Melt the butter in a saucepan. Whisk in the flour and cook, while continuously stirring, for 3 minutes. Add the milk while stirring and cook until it becomes a thick, smooth sauce. Remove the saucepan from the heat and mix in the eggs, cheese and nutmeg.

[Assemble the mussaka:]
Preheat the oven to 180¡ C. Oil an oven-proof casserole. Arrange 1/3 of the eggplant slices on the bottom of the dish. (In some versions, 1/3 of the sauce is spread over the bottom of the dish before the eggplant is added). Pour 1/2 of the meat over the eggplant. Cover the meat with another 1/3 of the eggplant. Cover the second layer of eggplant with the remainder of the meat. Cover the meat with the rest of the eggplant. Pour the sauce over the casserole. Bake until golden brown, for about 1 hour. (Cover the casserole with aluminum foil if it browns too quickly). Let the mussaka rest for 15 minutes before serving.
!! 89	Sardalya Sarmasi - Sardines in Vine Leaves
Slice the lemon into thin rounds; slice each round in half. [Gut the fish,] rinse them under cold water, and dry with paper towels. Spread the fish on a plate. Sprinkle with salt and leave for 30 minutes.

Rinse the vine leaves under cold water, then dry with paper towels. Lay the vine leaves on a work surface. Place a fish on each leaf. [Stuff each fish with a lemon slice.] Brush with olive oil and sprinkle with freshly ground pepper. Roll the leaves up and put on the barbecue grid. (If a fish grid is not available, secure the vine leaves with soaked toothpicks). Close the grid and cook over a charcoal fire for 3 minutes on each side.

To serve, open the leaves and serve with lots of lemon on the side. Do not eat the leaves; they are only used to keep the juices sealed in the fish and to add a unique and delicious aroma.
!! 90	Karithopitta - Walnut Cake
Prepare the syrup:
Bring the water, sugar and honey to a boil. Add the rest of the ingredients and simmer for 10 minutes. Stir the syrup from time to time. Remove from the heat and leave to cool.

Prepare the cake:
Preheat the oven to 180¡ C. Grease the cake pan with butter.

Combine the butter and sugar in the mixing bowl. Mix until fluffy and almost double in volume. Add the egg yolks, one by one, and beat until smooth and homogenous. Sift the flour. Combine with the baking powder, spices and salt. Fold the flour mixture into the butter and egg yolk mixture. Fold in the nuts and orange [zest]. Whip the egg whites until stiff peaks form. Fold 1/3 of the whipped egg whites into the batter. Fold the remaining egg whites into the batter. Pour the cake batter into the greased pan and bake until brown, approximately 40 minutes. Remove the pan from the oven. Pour the syrup over the cake. Decorate with candied nuts or candied orange peels.
!! 91