Greek Recipes

Greek gastronomy has strong influence with the Italian, Middle Eastern and cuisine from the Balkans, but today is very different to Greek food as it was formerly. As a general feature of most Greek dishes are served mild to hot, and one of the oldest and main ingredients of this cuisine is olive oil, which is present in almost all dishes, and wheat and barley. The most important plants are tomatoes, eggplants, potatoes, green beans, okras, onions and sesame grain (very used to sprinkle the bread). Meat and fish abound in plates.

Prawn soup

Ingredients

• 800 g of prawns
• 1 onion
• 1 carrot
• 500 g of mussels
• 1 celery branch
• 2 egg yolks
• 1 tablespoon of vinegar
• 1 tablespoon of tomato concentrate
• 1 tablespoon of flour
• 5 cl. Of cognac
• 1 dl. of white wine
• Salt and pepper
• 50 g of butter
• A branch of fennel

Preparation

1. Boil the mussels in wine, remove the shell. Remove the mussels and add water, vinegar, tomato, onion, carrot and celery. Salt and wait for the boil for ten minutes. Pour the prawns and cook another ten minutes.
2. Chop and add the offal broth. Cook half an hour.
3. Combine butter with flour and add to soup. Pour the brandy. Remove from heat and add the beaten egg yolks with a little broth.
4. Put the prawns and mussels and serve sprinkled with fennel.

Beans salad

Ingredients

• 1 / 2 kg of beans
• Salt and pepper
• 2 tomatoes
• 2 cloves of garlic
• 1 onion
• Vinaigrette
• 1 tablespoon of parsley
• Black olives

Preparation

1. Chop garlic and onion.
2. Boil the beans, pre-salting the water.
3. Strain and mix with parsley, olives, tomatoes cut into small pieces, garlic, onion and pour the vinaigrette.
4. Add a dash of oil if required. Add pepper and salt.

Tofu with green olives

Ingredients

• 1 1/2 kg. of tofu
• 1 kg. of green olives
• 3 ripe tomatoes chopped
• 2 onions
• 1 cup of extra virgin olive oil
• 1 glass of red wine
• Water
• Salt
• Juice of two lemons
• A dash of soy sauce
• Pepper

Preparation

1. Cut the tofu into small pieces, Heat the oil in a pan and lightly fry the onion until translucent.
2. Add tofu, turning leave and stir-fry for 5 minutes.
3. Spray with a glass of red wine, add tomatoes, salt, juice of lemons, the dash of soy and pepper (to taste). Next, the olives, which previously have been boning and scalding. Complete the corresponding water and let boil for two hours to medium fire. Serve hot.

Eggplant musaka

Ingredients

• 4 or 5 eggplants
• 1 / 2 kg. of ground beef
• 2 or 3 tomatoes
• 1 cup of oil
• 2 onions chopped
• 1 bay leaf
• 2 cloves of garlic
• Oil for frying eggplants
• 1 / 2 cup of grated cheese (Parmesan)
• 3 cups of béchamel sauce

Preparation

1. Heat the oil in a pan and lightly fry the onion over medium heat until it transparent. Add the ground meat and fry for 10 minutes, along with onions.
2. Then add tomatoes, garlic, bay leaves, salt and pepper and let simmer about 1 hour. Meanwhile, wash and clean the eggplants, cut into slices and left in a container with water and salt for 1 hour (to remove the bitterness).
3. Then, drain, spend flour and fry in boiling oil. Finally, in an ovenproof, place a layer of eggplant, salt and pepper and a layer of minced meat which has been previously drained. After preparing a second layer with the same ingredients and spread over the sauce (which should not be neither too thick nor too watery). Sprinkle with grated cheese and bake for 20 to 25 minutes. Serve warm cut into pieces after square.

Baklava (dessert)

Ingredients

• 1 package of filo dough (dough into very thin sheets)
• One and half cup of water
• Butter to taste
• 150 gr. Of brown sugar
• 350 gr. Of chopped nuts (pistachios, walnuts)
• Half cup of Amaranth pop (optional)
• 200 gr. of honey
• 1 cinnamon stick
• One tablespoon of half and whole cloves

Preparation

1. Preheat oven to 180 º C. Melt butter in a saucepan and leave a little for greasing a pan. Put the mold in three or four sheets of filo dough and sprinkle with pistachio nuts and amaranth. Cover with layers of filo with melted butter and paint. We repeat the operation of the dough, nuts and butter until several layers. The last layer should be edged.
2. Cut the dough in the form of small diamonds. We insert a clove into the intersection of the diamonds. Add the butter to us is above the puff and let them stew in the oven for three quarters of an hour (once the dough is golden).
3. In another bowl, boil water, cinnamon and sugar, stirring constantly. Allow to simmer about 10 minutes. Incorporate the honey and let other two minutes over low heat until it forms a syrup. Remove the baklava from the oven and water with the syrup, after removal of cinnamon. Allow to cool.

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