|
TZAZIKI
|
|
|
|
 |
Ingredients:
Put the eggplants in the microwave or normal oven,
and cook until it feels very soft(about 10 minutes in the microwave/40
minutes in a normal oven). Using a sharp knife, slice in half, and using
a spoon, remove the inside 'meat' and place in a bowl. If the eggplants
are well done, the inside should come out very easily. Put the garlic cloves
in a garlic press and spread the garlic on top of the eggplant. Using a
fork, start mixing the garlic and the eggplants together, and spread the
oil a little at a time. When the oil is absorbed, the salad is done. Put
in a fridge to cool down and serve with sprinkled parsley. Eggplant salad
(also called poor man's caviar) is eaten with French bread.
|
|
|
|
 |
Ingredients:
Mix the ingredients together and spread the oil
over them. Sprinkle some salt, pepper and oregano.
|
|
|
|
Looks like this one |
Ingredients:
This dish can be done in triangle sized chunks.
After you butter the fillo and you put the filling in it, fold it in single
triangles and place them on the oven dish.
|
|
|
|
 |
Ingredients:
Put the oil in a pot and cook the onion slices until
soft. Put the salted lamb chops in the hot oil, and brown both sides. Clean
the lettuce leafs with water and without removing all the water from them,
place them over the lamb chops. Add the fresh dill, cover, and let cook
turning the lamb chops over (medium/high setting). When the lettuce is
cooked (should be very soft and look wilted) and the lamb chops feel very
soft (about 30-40 minutes), remove from the fire and let cool for about
5 minutes. In the meantime, mix the eggs using a mixer and slowly add the
lemon juice. Using a ladle, pick up some of the juice from the pot and
add to the eggs/lemon mixture while the mixer is continually beating them.
Keep on adding the juice until most of it is in the egg mixture (which
by this time should be the same temperature as the pot). Empty the egg
mixture into the pot and using a big wooden spoon, mix them vigorously
to avoid curdling.
|
|
|
|
|
|
Ingredients:
If the spinach is raw, cook and slice thinly. If
frozen, defrost. In either case, mix the féta cheese with the spinach
to make a mixture, adding the chopped garlic. Spread some butter on an
oven tray. Open the fílo package and place each thin pastry (it
is as thin as paper) on the tray, buttering each one using a brush. After
you have done 8 fílo slices, place the spinach/féta mixture
and spread over the entire oven tray, covering the 8 pastry slices. On
top of this, place the remaining pastry slices, buttering each one of them
as well. Notch the last one creating 2 inch (5 cm) on a side, squares.
Place in a medium heat oven and cook till brown.
|
|
|
|
 |
Ingredients:
Mix the meat with the mint, the egg and the onion.
Season with oregano, salt and pepper. Form into egg size balls. Heat the
oil. Roll the meatballs in flour and place in the hot oil. When turning
brown, turn, cook other side and serve hot.
|
|
|
|
 |
Ingredients:
In a clay pot (or heavy cast iron pot), put the
oil and let heat in an oven at high setting. Add the sliced onions and
brown. Sprinkle the lamb with salt and pepper and place in the pot to brown
the sides. When the lamb starts cooking, place the tomato over it and add
the same amount of water. Let it heat for about 1 hour until the lamb feels
soft and much of the water has evaporated (add water if needed). Remove
from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked
(another 10 minutes), remove and serve hot.
|
|
|
|
 |
Ingredients:
Heat the oil in a big pot (medium-high setting).
Place the cleaned chicken in the pot and turn, to brown all the sides evenly.
Add the tomato juice and add the same amount of water, plus the sugar.
Let it boil for an hour, until the chicken is starting to come apart. The
water would have evaporated by now, leaving a thick red sauce. Add ókra
if desired. Serve with fries/chips.
|
|
|
|
 |
Ingredients:
Chop the onion and brown in a pot with the oil.
Add the meat and brown the sides. Sprinkle salt and pepper. Add the sugar,
cover with the tomato juice and add the same amount of water. Let cook
for an hour or more until the meat is soft (in a pressure cooker it takes
20 minutes). Serve with rice or fries/chips.
|
|
|
|
 |
Ingredients:
Mix the meat with the eggs, and add the chopped
onion, the cumin, salt and pepper. Form into elongated balls and turn inside
a bowl with the flour. Fry the floured meatballs in the oil at high heat.
When cooked add the tomato paste and sugar, and let cook for another 10-15
minutes at medium heat. Serve with either rice or fries/chips.
|
|
|
|
 |
Ingredients:
Mix all the ingedients together, and mould into
round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and
balls in it carefully. Let them cook for about 20 minutes and then let
cool. In a separate bowl, beat the eggs with a mixer and slowly, while
beating, add the lemon juice ensuring that the sauce doesn't curdle. With
a ladle, take some of the juice from the meatball pot, add to the sauce,
all the time mixing. Keep doing this until all the juice has been mixed
in the sauce. Empty all the sauce on top of the meatballs and serve with
some sprinkled parsley.
|
|
low cal - low cholesterol |
|
 |
Ingredients:
FOR Baklava replace the milk-semolina mixture below
with a mixture of walnuts, honey and cinnamon.
Using a brush coat an oven tray with melted butter. Add each one of the
filo pastry sheets, one on top of another, until you have coated 8 of them,
and put them on the tray. In the meantime, empty the milk in a big pot,
add the semolina and vanilla, and bring to boil, all the time vigorously
stirring with a wooden spoon. The mix should be like a thick surup (like
a fruit jam - must not be too thick). Remove from the fire and leave aside
to cool for 5 minutes. Empty the semolina mix onto the oven tray and spread
it around so that the entire tray is filled. Continue adding the remaining
of the pastry sheets, buttering each one of them until you have added them
all. Using a sharp knife, notch squares, about 5 cm per side (2 inches).
Put in the oven and cook until brown. Remove and let cool. In the meantime,
place the sugar in a pot, add the water, the second vanilla essence and
the grated orange peel. Bring to boil and let cool. Pour the surup over
the semolina mix and place in fridge. This is a delicious desert and well
worth the effort. Must be kept in the fridge as it contains milk. |
|