Monday, July 27, 2009

Greece: recipes

When experiencing Greek culture, it is hard to pass up on the food. Some Greek recipes can have lots of ingredients and directions; however these recipes are for anyone who wants to take a try at some great food! Here are some recipes so you can experience the beautiful array of Greek culture without leaving your home!

These are always served before a meal, and are generally more salty and spicy to bring more appetite.

Potato balls from Lesvos

1 kg potatoes, boiled and pureed
4 - 5 eggs
Bunch of parsley, finely chopped
1, 5 cup grated dried mitzithra cheese
Olive oil for frying

Mix in a bowl the mashed potatoes with the eggs. See how tight the mixture is. If it becomes to watery do not add all the eggs. Then add the rest of the ingredients. Use plenty of parsley. Work the mixture with your hands and shape it into small round balls. Coat them with flour and fry on all sides until golden brown. Do not burn the oil because this way the potato balls might burn on the outside and remain uncooked on the inside. When ready remove from frying pan place them on a platter on top of an absorbent paper and serve.

Main Course
Greeks mostly consume pork and lamb for their main course. The picture below is Souvlaki with fried garlic bread and lemons. You can also use the meat with pita bread, tomatoes, and onions.


1.5 kg tender pork or beef
3 tablespoons olive oil
Juice of 2 lemons
3 tablespoons oregano
1 tablespoon thyme
Salt and pepper

Rinse the meat and bone and clear it of any hard gristle or muscle or fat. Cube it in large portions (approximately 2 cm x 5 cm x 5 cm), season it and thread it on skewers. Pour the olive oil over the meat.
You can cook them under a hot grill for about 3 minutes on each side, basting them often and turning them once. The best results are achieved by barbecuing on charcoal. They take a little longer to cook, about 15 minutes, depending on the strength of the fire, but it's worth it!
Before serving, pour the lemon juice over the cooked meat. Enjoy, and be sure to save room for Dessert!!


Baklava Rolls

1/2 lb Walnuts, finely chopped
2 1/2 tb Sugar
1/2 ts cinnamon
1/8 ts Ground Cloves
1 lb phyllo Dough
3/4 lb Unsalted Butter, melted

1 1/2 c Water
1 cinnamon Stick
1 1/2 c Sugar
2 ts lemon Juice
1/2 c Honey

Heat oven to 350 degrees. Mix first walnuts, sugar, cinnamon, and cloves together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns the consistency of syrup. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. It can be frozen.

What's your favorite Greek Dish? Do you have a preference out of these three? How about a recipe to share?

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