Greeks adore few things more than the egg and lemon flavors of avgolemono, and under no circumstances are these flavors used to finer advantage than in this soup. No excuse is ever needed to serve this extremely popular soup, but it is considered de rigueur for the Greek-Orthodox to serve at baptisms.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
Never reheat Avgolemono soup.
serving suggestion :
Sprinkle with chopped fresh dill and serve with a crispy white bread. It is also customary and recommended to cook rice or noodles in the stock.
TIME:
prep time : 00:25
cook time : 00:20
!! 82 Ohtopodi Tarsi - Pickled Octopus !!
ING:
Servings: 2 people
[Octopus] about 350 g
Crushed [garlic] clove 1
[Olive oil] 60 ml
[White-wine vinegar] 60 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 1/4 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] small bunch
@
Servings: 4 people
[Octopus] about 700 g
Crushed [garlic] cloves 2
[Olive oil] 100 ml
[White-wine vinegar] 100 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 1/2 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] small bunch
@
Servings: 6 people
[Octopus] about 1 kg
Crushed [garlic] cloves 2-3
[Olive oil] 120 ml
[White-wine vinegar] 120 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 1 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] small bunch
@
Servings: 8 people
[Octopus] about 1 1/4 kg
Crushed [garlic] cloves 3-4
[Olive oil] 160 ml
[White-wine vinegar] 160 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 1 1/3 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] medium bunch
@
Servings: 10 people
[Octopus] about 1 3/4 kg
Crushed [garlic] cloves 4-5
[Olive oil] 180 ml
[White-wine vinegar] 180 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 1 2/3 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] medium bunch
@
Servings: 12 people
[Octopus] about 2 kg
Crushed [garlic] cloves 5-6
[Olive oil] 200 ml
[White-wine vinegar] 200 ml
[Salt] and freshly ground pepper to taste
Dried [oregano] 2 tsp
[Lemon] wedges for garnish
Chopped fresh [parsley] medium bunch
@
TOOLS:
[Chef's knife]
[Cutting board]
Large [saucepan] with a lid
[Colander]
[Bowl]
[Garlic press]
[Pepper mill]
INFO:
Until recently, octopus was so abundant that fishermen often returned with too many to sell or to eat. It thus became popular to pickle octopus for those times when they were not available. Today octopus is difficult to find in great number, but this dish has become so beloved that it is made simply for the pleasure of dining on it.
ESSENTIALS:
degree of difficulty : 2
relative cost : 3
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve with ice cold ouzo.
TIME:
prep time : 00:30
cook time : 01:00
!! 83 Baked Shrimp with Feta -
ING:
Servings: 2 people
Large [shrimp] 350 g
Sliced small [onion] 1
Peeled and sliced [garlic] cloves 1-2
Chopped spring onions 3
[Tomatoes] 2
[Olive oil] 60 ml
Dry white [wine] 60 ml
Chopped fresh [parsley] small bunch
Dried [oregano] or [marjoram] 1/4 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 50 g
@
Servings: 4 people
Large [shrimp] 700 g
Sliced medium [onion] 1
Peeled and sliced [garlic] cloves 2-3
Chopped spring onions 5
[Tomatoes] 3
[Olive oil] 100 ml
Dry white [wine] 120 ml
Chopped fresh [parsley] small bunch
Dried [oregano] or [marjoram] 1/2 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 100 g
@
Servings: 6 people
Large [shrimp] 1 kg
Sliced [onion] 1
Peeled and sliced [garlic] cloves 3-4
Chopped spring onions 8
[Tomatoes] 5
[Olive oil] 120 ml
Dry white [wine] 180 ml
Chopped fresh [parsley] medium bunch
Dried [oregano] or [marjoram] 1/2 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 150 g
@
Servings: 8 people
Large [shrimp] 1 1/4 kg
Sliced [onions] 1-2
Peeled and sliced [garlic] cloves 4-5
Chopped spring onions 11
[Tomatoes] 7
[Olive oil] 160 ml
Dry white [wine] 240 ml
Chopped fresh [parsley] medium bunch
Dried [oregano] or [marjoram] 3/4 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 200 g
@
Servings: 10 people
Large [shrimp] 1 3/4 kg
Sliced [onions] 2
Peeled and sliced [garlic] cloves 5-6
Chopped spring onions 13
[Tomatoes] 8
[Olive oil] 180 ml
Dry white [wine] 300 ml
Chopped fresh [parsley] large bunch
Dried [oregano] or [marjoram] 3/4 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 250 g
@
Servings: 12 people
Large [shrimp] 2 kg
Sliced [onions] 2-3
Peeled and sliced [garlic] cloves 6-7
Chopped spring onions 16
[Tomatoes ]10
[Olive oil] 200 ml
Dry white [wine] 360 ml
Chopped fresh [parsley] large bunch
Dried [oregano] or [marjoram] 1 tsp
[Salt] and freshly ground pepper to taste
[Feta] cheese 300 g
@
TOOLS:
Small knife
[Chef's knife]
[Cutting board]
[Saucepan]
Large [frying pan] with lid or casserole dish
[Wooden spoon]
[Pepper mill]
Large heat-proof [ramekins] or one large heat-proof [serving dish]
INFO:
With its combination of seafood and feta cheese, few dishes are more typical of Greece. This is a dish you will find served in both the fanciest and simplest of restaurants and, depending only on the amount you prepare, can be served as a first course, main course, or a one-dish meal.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
serving suggestion :
Fresh bread and a glass of dry white wine are all that is needed to accompany this dish.
TIME:
prep time : 01:15
cook time : 00:10
!! 84 Stifatho -
ING:
Servings: 2 people
[Beef(neck or shoulder)] for braising 500 g
[Vegetable oil] 2 tbs
Chopped small [onion] 1
Crushed [garlic] clove 1
Red [wine] 90 ml
[Tomato] purÄe 180 ml
Tomato paste 1 tbs
[Red-wine vinegar] 1 tbs
[Bay] leaf 1
[Cloves] 2
[Cinnamon] stick 1/2
Brown [sugar] 1 tsp
[Salt] and freshly ground pepper to taste
Small onions 500 g
[Currants] or [raisins] (optional) 1 tbs
@
Servings: 4 people
[Beef(neck or shoulder)] for braising 1 kg
[Vegetable oil] 60 ml
Chopped [onion] 1
Crushed [garlic] cloves 2
Red [wine] 180 ml
[Tomato] purÄe 360 ml
Tomato paste 2 tbs
[Red-wine vinegar] 2 tbs
[Bay] leaves 2
[Cloves] 3
[Cinnamon] stick 1
Brown [sugar] 1 tsp
[Salt] and freshly ground pepper to taste
Small onions 1 kg
[Currants] or [raisins] (optional) 3 tbs
@
Servings: 6 people
[Beef(neck or shoulder)] for braising 1 1/2 kg
[Vegetable oil] 90 ml
Chopped [onions] 1-2
Crushed [garlic] cloves 3
Red [wine] 270 ml
[Tomato] purÄe 540 ml
Tomato paste 3 tbs
[Red-wine vinegar] 2 tbs
[Bay] leaves 2
[Cloves] 3
[Cinnamon] sticks 1 1/2
Brown [sugar] 1 tsp
[Salt] and freshly ground pepper to taste
Small onions 1 1/2 kg
[Currants] or [raisins] (optional) 4 tbs
@
Servings: 8 people
[Beef(neck or shoulder)] for braising 2 kg
[Vegetable oil] 120 ml
Chopped [onions] 2
Crushed [garlic] cloves 4
Red [wine] 360 ml
[Tomato] purÄe 720 ml
Tomato paste 60 ml
[Red-wine vinegar] 3 tbs
[Bay] leaves 3
[Cloves] 4-5
[Cinnamon] sticks 1 1/2
Brown [sugar] 2 tsp
[Salt] and freshly ground pepper to taste
Small onions 2 kg
[Currants] or [raisins] (optional) 5 tbs
@
Servings: 10 people
[Beef(neck or shoulder)] for braising 2 1/2 kg
[Vegetable oil] 150 ml
Chopped [onions] 2-3
Crushed [garlic] cloves 5
Red [wine] 450 ml
[Tomato] purÄe 900 ml
Tomato paste 75 ml
[Red-wine vinegar] 60 ml
[Bay] leaves 3
[Cloves] 5
[Cinnamon] sticks 2
Brown [sugar] 2 tsp
[Salt] and freshly ground pepper to taste
Small onions 2 1/2 kg
[Currants] or [raisins] (optional) 6 tbs
@
Servings: 12 people
[Beef(neck or shoulder)] for braising 3 kg
[Vegetable oil] 180 ml
Chopped [onions] 3
Crushed [garlic] cloves 6
Red [wine] 540 ml
[Tomato] purÄe 1 liter
Tomato paste 100 ml
[Red-wine vinegar] 60 ml
[Bay] leaves 3
[Cloves] 5
[Cinnamon] sticks 2
Brown [sugar] 1 tbs
[Salt] and freshly ground pepper to taste
Small onions 3 kg
[Currants] or [raisins] (optional) 7 tbs
@
TOOLS:
[Chef's knife]
[Cutting board]
Large, heavy [frying pan] with a lid
[Wooden spoon]
[Garlic press]
[Casserole]
Small knife
[Pepper mill]
INFO:
This is the dish par excellence of Greek tavernas, every cook having their own version, but all having the same charm. It is best eaten with fresh bread to scoop up the sauce.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : Reheat on the stove top over medium heat until warm.
tips :
serving suggestion :
This dish needs no other accompaniment than fresh bread and the wine it was cooked with.
TIME:
prep time : 00:35
cook time : 03:20
!! 85 Kreatopita - Lamb Pie !!
ING:
Servings: 8 people
Pie Pastry:
Plain [flour] 375 g
[Butter] 200 g
[Egg] 1
[Salt] pinch
Cold water as needed
Pie Filling:
Boneless lean [lamb] 1 kg
[Butter] 50 g
Chopped medium [onions] 2
Water 240 ml
[Salt] and freshly ground pepper to taste
[Ricotta] cheese 250 g
[Feta] cheese 100 g
Chopped fresh [parsley] a handful
Oil for greasing
[Egg] 1
[Milk] 2 tbs
Black [cumin] or [sesame seeds] a handful
@
TOOLS:
[Food processor], optional
[Plastic wrap]
[Chef's knife]
[Cutting board]
Large [sautÄ pan] with lid
[Wooden spoon]
Large [bowl]
[Pie pan] 24 cm.
[Rolling pin]
[Whisk]
[Pepper mill]
Small bowl
[Pastry brush]
INFO:
This, if one believes author Nikos Kazantzakis, was the favorite dish of Zorba the Greek. Whether the dish originated on Crete or on the island of Corfu is not known, but Zorba is known to have lived in both places.
ESSENTIALS:
degree of difficulty : 3
relative cost : 3
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : To reheat cover with aluminum foil and place in a preheated 160í C oven for 15 minutes.
tips :
serving suggestion :
Serve with a salad of fresh tomatoes and cucumbers dressed in olive oil, lemon juice and dill.
TIME:
prep time : 01:50
cook time : 00:30
!! 86 Melo Pita - Honey and Cheese Pie !!
ING:
Servings: 8 people
Pie pastry:
Plain [flour] 200 g
Caster [sugar] 1 tbs
[Salt] pinch
[Butter] 75 g
Separated [egg] 1
[Lemon] juice 1 tbs
Cold water 1-3 tbs
Pie filling:
[Ricotta] cheese 500 g
Clear [honey] 120 ml
[Eggs] 3
[Lemon] juice 1 tbs
[Lemon] zest from 1/2 lemon
Ground [cinnamon] 1-2 tsp to taste
Oil for greasing
Caster [sugar] for garnish
@
TOOLS:
[Plastic wrap]
[Bowl]
Heavy [whisk] (or [electric mixer])
[Juicer]
[Rolling pin]
[Pie pan]
Small [bowl]
[Fork]
[Pastry brush]
INFO:
One of the favorite sweets of Greece since the heroic days of Odysseus, is now found in every pastry shop in the country and can easily be prepared at home. Cheese pies and cakes are very common around the world, but the combination of cheese and honey is uniquely Greek.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve on a summer day with mint tea or ice cold lemonade.
TIME:
prep time : 00:50
cook time : 00:45
!! 87 Baklava - Phyllo Pastry with Nuts
ING:
Servings: 12 people
Cake:
Unsalted [butter] 150 g
Chopped [walnuts] 250 g
Chopped [almonds] 125 g
Caster [sugar] 60 g
Ground [cinnamon] 2-3 tsp
Ground [clove] pinch
Ground [cardamom] (optional) 1/2 tsp
[Phyllo dough] approx. 20 sheets
Syrup:
[Sugar] 500 g
Water 500 ml
[Honey] 2 tbs
[Lemon] zest from 1/2 lemon
[Cloves] 2-3
[Cinnamon] stick 1
@
TOOLS:
Small [saucepans]
[Bowl]
[Wooden spoon]
Rectangular or round [baking dish]
[Pastry brush]
[Kitchen towels]
Small, very sharp knife
[Spatula]
[Saucepan]
[Sieve]
INFO:
This is probably the most popular pastry in the Eastern Mediterranean, and can be found in every country in the region. Greeks insist that they invented the dessert; Turks are equally insistent. Even though historical reality leans towards the Greeks, do not argue with Turks about this, as baklava is a highly contentious subject. Again we use the phyllo pastry, but this time for a very sweet and rich dessert. No festive Greek meal is complete without baklava.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : Store at room temperature
freezing : n
reheating : n
tips :
serving suggestion :
Serve with very strong and bitter Greek coffee to balance the sweetness of the baklava.
TIME:
prep time : 01:00
cook time : 01:00
!! 88 Mussaka - Eggplant and Lamb Casserole
ING:
Servings: 8 - 10 people
[Eggplants] 2-4 depending on size
[Salt] several pinches
Oil for frying
Meat stuffing:
[Butter] 50 g
Chopped [onions] 2
Chopped [garlic] cloves 3
Ground lean [lamb] 500 g
[Tomato] purÄe 200 g
Tomato paste 2 tbs
Ground [cinnamon] 2 tsp
Dried [oregano] 1 tsp
[Sugar] 1 tsp
Salt and freshly ground pepper to taste
Dry red [wine] (or stock) 120 ml
Ground [clove] pinch
Chopped fresh [parsley] 15 g
Sauce:
Butter 50 g
[Flour] 50 g
[Milk] 480 ml
[Eggs] 4
[Ricotta] 250 g
or [Kefalotyri] or [Parmesan] 100 g
Salt and freshly ground pepper to taste
[Nutmeg] pinch
@
TOOLS:
[Chef's knife]
[Cutting board]
[Vegetable peeler], optional
[Colander]
[Frying pan]
[Slotted spoon]
[Wooden spoon]
[Saucepan]
[Whisk]
[Pepper mill]
Oven-proof [casserole]
INFO:
One of the most beloved Greek dishes, it is considered especially appropriate to serve it to celebrate marriages because the combination of meat, cheese and eggplant is said to please the gods who in turn will bless the newlyweds and guarantee them a long life.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : To reheat cover with aluminum foil and place in a preheated 160í C oven for 15 minutes.
tips :
serving suggestion :
Serve as part of a meze with fresh bread and a salad.
TIME:
prep time : 01:15
cook time : 01:00
!! 89 Sardalya Sarmasi - Sardines in Vine Leaves
ING:
Servings: 2 people
[Lemon] 1/4
[Sardines] or small [red mullet] 8
[Salt] a few pinches
Fresh or preserved [vine leaves] 8
[Olive oil] 2 tbs
Freshly ground pepper to taste
@
Servings: 4 people
[Lemon] 3/4
[Sardines] or small [red mullet] 16
[Salt] a few pinches
Fresh or preserved [vine leaves] 16
[Olive oil] 3 tbs
Freshly ground pepper to taste
@
Servings: 6 people
[Lemon] 1
[Sardines] or small [red mullet] 24
[Salt] a few pinches
Fresh or preserved [vine leaves] 24
[Olive oil] 60 ml
Freshly ground pepper to taste
@
Servings: 8 people
[Lemons] 1 1/4
[Sardines] or small [red mullet] 32
[Salt] a few pinches
Fresh or preserved [vine leaves] 32
[Olive oil] 80 ml
Freshly ground pepper to taste
@
Servings: 10 people
[Lemons] 1 3/4
[Sardines] or small [red mullet] 40
[Salt] a few pinches
Fresh or preserved [vine leaves] 40
[Olive oil] 90 ml
Freshly ground pepper to taste
@
Servings: 12 people
[Lemons] 2
[Sardines] or small [red mullet] 48
[Salt] a few pinches
Fresh or preserved [vine leaves] 48
[Olive oil] 100 ml
Freshly ground pepper to taste
@
TOOLS:
Small knife
[Cutting board]
[Colander]
[Paper towels]
Brush
[Pepper mill]
[Barbecue grid] for fish
INFO:
To visit the Aegean Islands is to learn that the original recipe for this dish was given to mankind by the god, Dionysis who felt that it was the perfect match for wine.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : n
storing : The sardines can be stored at room temperature for a short period of time.
freezing : n
reheating : n
tips :
serving suggestion :
Lemon wedges and a glass of dry white wine are the perfect compliment to this light summer dish. You can substitute spinach for vine leaves for a different taste and aroma.
TIME:
prep time : 00:30
cook time : 00:06
!! 90 Karithopitta - Walnut Cake
ING:
Servings: 10 -12 people
Syrup:
Water 250 g
[Sugar] 175 g
[Honey] 125 g
[Cloves] 3-5
[Brandy] 1-2 tbs
Fresh [lemon] juice 1 tbs
Lemon zest from 1/2 lemon
Cake:
[Butter] for greasing
Soft unsalted butter 125 g
Sugar 100 g
Separated [eggs] 6
[Flour] 50 g
[Baking powder] 2 tsp
Ground [cinnamon] 2 tsp
Ground clove pinch
[Salt] pinch
Coarsely ground [walnuts] 300 g
[Orange] zest from 1/4 orange
@
TOOLS:
[Saucepan]
[Wooden spoon]
[Springform pan]
26 cm diameter
[Bowl]
[Electric mixer] or a balloon [whisk]
[Flour sifter]
Rubber [spatula]
INFO:
Even though this rich, flavorful cake can be eaten at any time of the year, it is always served on New Year's Eve, as the Greeks believe that it will assure wealth and tranquillity during the year to come.
