Looking for Authentic Greek recipes?

Question

Dolmadas (sorry if I spelled it wrong), lemon egg sauce, lamb - just about anything, the spicier the better, as long as it is all natural ingredients - no shortcuts please.

Thank you!

Answer 1

A dolmadaki is one of the wraps you'll make; the plural is dolmadakia. The Greek word dolmadaki is actually a direct form of the Turkish word dolma, which means stuffed or filled: all that Greek adds is the standard Greek -aki ending meaning little one. So a dolmadaki is literally a little stuffed wrap. The dish is also called dolmades which is the plural of dolmas, esp. if you use large grape leaves and thus the wraps are somewhat larger.

You'll have to look at groceries that import Mediterranean food for grape leaves. Your goal is to find grape leaves that have very thin veins, which will make the taste less stringy: if you are in luck and the store sells them in glass jars, then be choosy; otherwise, pray for the best and, if unsatisfied with one brand, try another next time.

Boil 8 cups water in a large pot. Remove the leaves from the jar, and unroll them. There is no need to separate individual leaves yet; just unroll/unwrap the batch from the jar. Place the leaves in the pot, reduce the heat to medium, and cover the pot. When the water boils again, turn off the heat, and let the leaves sit in the hot water for 10 minutes. Remove the leaves from the pot. Empty out the pot, and replace the hot water with cold water from the tap. Put the leaves in the cold water and set aside.

The above boil-and-cool procedure removes the bitterness of the grape leaves. Some recipes, esp. those used for commercially packaged dolmadakia, do not include this step, thereby producing fairly bitter wraps. The boil-and-cool cycle can be repeated to reduce bitterness even more; but do it too many times and the leaves will turn to mush (like boiled spinach).

Finely chop

* 2 medium to large onions.

Brown them in

* 1 tbsp olive oil (a total of 5 tbsp will be used for this recipe).

Move the browned onions in a bowl, and add:

* 2 lb of lean minced beef,

* 1 cup short grain rice (e.g. jasmine),

* 4 tbsp olive oil,

* 4 tbsp dried mint,

* 4 Knorr ox/beef broth cubes diluted in 1/2 cup very hot water,

* 6 tbsp lemon juice (or the juice of two lemons), and

* 1/4 tsp black pepper.

Knead well the above mixture with your hands, and set it aside as the filling. This filling is the traditional one used for a main Greek course; an equally traditional version of dolmadakia served as appetizer uses pre-cooked rice and nuts, while commercially packaged dolmadakia use other creative fillings (curry, strict vegetarian, etc.). This is why the label dolmadakia is very generic; like sausage, whose taste varies depending on the meats used, people's like or dislike towards dolmadakia is very specific to their individual chef who prepare them. The above filling has only gotten top marks so far, even by people who had been turned off by the commercially packaged dolmadakia.

It is now time to roll the dolmadakia:

1. Carefully separate out a grape leaf from the batch. The leaves are fragile, and they may be packed with overlapping folds, making it fairly tough to isolate them. Do your best; if a leaf gets torn, just set it aside.

2. Lay out the leaf on a cutting board. # Cut away the stem.
Place a spoonful of the filling on the leaf, right above the point where you cut off the stem. Since leaves vary in size, you should put more or less than a spoonful: your goal is to get just enough filling that the wrap will fully wrap it, without wasting any of either the leaf or the filling. Fold in the bottom left corner of the leaf over the filling. Fold in the bottom right corner of the leaf over the filling.
Fold in the left side of the leaf over the filling. Fold in the right side of the leaf over the filling.Roll the wrapped filling forward over the rest of the leaf.
Cooking the dolmadakia is a very tricky job: you want heat so that the meat and rice may cook while absorbing the succulent juice of the grape leaves; but too much heat will burn the leaves. So how do you do this? In very low heat, and over a long period of time. A crock pot is ideal for this task, if you have one (use the high setting).

To protect the bottom layer of dolmadakia from the heat, place a plate at the bottom of the pot. Then, line the plate with all the grape leaves that you couldn't use (because they were too small, or torn, or because you ran out of filling). Pack the dolmadakia as closely as possible: you want to make sure that they won't unwrap while cooking as the water boils and agitates the dolmadakia.
Place a second plate upside-down on top of the topmost layer of dolmadakia.Finally, place something heavy (but clean) on top of the plate, such as a stone, an iron, a block of marble, a bowl filled with glass beads, extra plates, etc. Whatever you use as weight, make sure it allows the pot cover to securely seal the pot, thus trapping the steam.

Fill the pot with water up to 1/2 inch above the top plate, and let cook for 1.5 hours in the lowest setting that still allows the water to boil gently. You may have to add water while the dolmadakia are cooking since rice absorbs water. 1.5 hours is a guideline: depending on your heat setting, which may be too low until you get the hang of it, you may need to wait longer or increase the heat setting. What's best is to start with a conservatively low setting, wait 1.5 hours, and then taste a dolma: if the rice is cooked, you are done. If not, increase the heat a little bit and take another taste 15 minutes later; and next time you try this recipe, use this higher setting.

Turn off the heat, and let the pot cool for 4 hours. Remove the pot cover and weight. Empty the water out of the pot by tilting the pot over the sink, while pushing the top plate against the dolmadakia (so that they don't come out). Remove the top plate, and carefully move the dolmadakia one by one onto a serving plate.

Serve hot with yogurt on the side, which is excellent as a dolmadakia dip.

http://www.lerios.org/recipes/dolmadakia.php
http://www.lerios.org/recipes/

Potato stew with olives (Patatesyahni me elies)

2 lb small potatoes, peeled
3 large onions coarsly sliced
5 - 6 garlic cloves, sliced
1/2 cup white wine
1 teaspoon oregano
2 cups fresh tomato pulp or imported tinned
1/2 - 3/4 cup olive oil
1 cup small black olives
rinsed and pitted
Salt
1/2 cup flat
leaf parsley, chopped



In a heavy large and deep skillet warm the olive oil and fry briefly the potatoes, in high heat, on all sides, until golden. They don't need to cook through, as the cooking will continue in the sauce.

Preheat the oven to 200F.
Remove the potatoes from the skillet and add the onions. Saute until transparent, add the garlic and the chili or crushed pepper and after a few seconds pour in the wine add the oregano, tomato pulp and the olives. Cook for one minute, and remove from the heat Transfer the potatoes to a clay or glass ovenproof pan that can hold them in one layer. Pour the sauce over them and bake uncovered for about 30 - 45 minutes, adding a little water if needed, until the potatoes are tender.
Taste in mid cooking and add salt if needed - as the olives are quite salty - or more chili or pepper.
Serve immediately.

http://www.gourmed.gr/greek-recipes/show.asp?gid=1&nodeid=17&arid=8620

ssential Greek Recipe for Lamb Kebabs (Kebobs)

ngredients: 500g(1lb) fillet lamb
Yogurt Marinade
4 shallots or small onions
8 rashers of bacon (back bacon)
8 small skinned tomatoes
8 button mushrooms
40g (1.5 Oz) butter
350g (12oz) boiled rice

* Cut the lamb into 2cm (1 inch) cubes.
* Soak in the Yoghurt Marinate for a few hours
* Cook Shallots or onions in boiling water (with some salt). Drain and half them.
* Cut bacon rashers in half, roll them up into swiss roll shapes.
* Put the lamb onto 4 skewers alternating with halved onions, bacon rolls, whole tomatoes and mushrooms.
* Stand in a grill pan and brush with melted butter.
* Grill them in the grilll pan for around 8 minutes
* Turn and brush with more butter, grilll for a further 8 minutes.
* Serve on a bed of rice
http://www.chef-secrets.com/world/greek/lamb-kebabs/

Classic Roasted Leg of Lamb with Potatoes (Arnaki Psito sto Fourno)
This is one of a handful of dishes that most people recognize as quintessentially Greek.



Ingredients

1 leg of lamb, about 4 pounds, excess fat trimmed
4-6 garlic cloves, peeled and crushed
1 teaspoon black peppercorns
1/4 cup fresh chopped parsley
2 tablespoons Krinos oregano, or more to taste
Salt to taste
1/2 cup Krinos olive oil
3 pounds small red potatoes, washed
thoroughly, unpeeled, and halved
1/3 cup fresh lemon juice, or more to taste
1 cup dry white wine (optional)


1. Using a sharp knife, make shallow incisions in several places all over the leg of lamb. Crush the garlic, peppercorns, parsley, and oregano together in a spice mill or with a mortar and pestle and force a little of the mixture into each of the incisions. Season the lamb with salt, pepper and a little more of the crushed herbs. Rub with 2 tablespoons olive oil, and place in a large shallow baking dish.

2. Preheat oven to 3500F. Place the potatoes in the pan all around the meat. Pour in remaining olive oil and lemon juice,season with salt,pepper, and a little more garlic and oregano. Cover with tin foil and roast for 2 hours, basting occasionally and adding a little water or dry white wine to the pan if necessary to keep the meat moist. Remove the foil 20-25 minutes before removing meat from oven, and continue roasting until lamb is crisp and brown.

Yield: 6-8 servings
http://www.krinos.com/ind_recipe.php?RId=42

Lamb Braised with Artichokes and Egg-lemon Sauce (Arni me Anginares Avgolemono)
This is one of the classics of the Sunday family table, especially in spring, when artichokes are in season.



Ingredients

1/4 cup Krinos olive oil
1 leek, trimmed, washed well, and cut into thin rounds
2 medium carrots, peeled and cut into thin rounds
1 garlic clove, peeled and minced
6 large lamb shanks
1 small celery root, trimmed, peeled halved, and sliced thin
1 cup dry white wine
1 1/2 cups chicken broth
1 14-ounce can Krinos artichoke hearts, rinsed and drained
1/2 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/2 cup water
2 eggs
Juice of 1-2 lemons


1. Heat olive oil in a large casserole or Dutch oven, and saute the leeks and carrots until soft. Add the garlic and stir for one minute. Add the lamb to the pot and brown, turning on all sides. Add the celery root, wine, and chicken broth, cover pot, and simmer over low-medium heat for one hour.

2. Add the artichokes, dill, and parsley, season with salt and pepper, and continue cooking 15 more minutes.

3. Using an electric mixer, beat together the eggs an lemon juice until frothy. Slowly add a ladleful of the pot juices to the egg mixture, beating all the while, and pour the mixture back into the pot. Reduce heat to very low, and stir for a few minutes until thick. Do not boil. Let stand for 5 minutes and serve.

Yield: 6-8 servings
http://www.krinos.com/ind_recipe.php?RId=41
http://www.krinos.com/recipe.php

Hope you enjoy!

Answer 2

Lemon Egg Sauce

3 eggs
1 lemon, juiced
Salt and pepper
6 tablespoons extra-virgin olive oil

Fill a medium saucepan half-full with water and bring to a simmer. In a medium, heat-proof bowl, combine the eggs, lemon juice, and salt and pepper to taste and whisk until the mixture is pale. Slowly whisk in the oil to emulsify. Place the bowl over the simmering water and, whisking constantly, cook the sauce over the water bath until it thickens.


Greek Lamb Phyllo Triangles

8 sheets phyllo dough, thawed
1/2 cup olive oil
1 pound lamb sausage, casings removed
1/2 cup finely chopped yellow onions
2 tablespoons minced garlic
1 1/2 teaspoons salt
1 1/4 teaspoons Essence, recipe follows
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 tablespoons minced fresh oregano
1 cup crumbled feta (about 1/2 pound)

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.

Lay the phyllo on the counter and cover with a damp kitchen cloth or damp paper towels.

In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the lamb and cook, stirring, until no longer pink, about 3 minutes. Add the onions, garlic, salt, Essence, pepper and nutmeg, and cook, stirring, for 3 minutes. Add the oregano, stir well, and transfer to a large bowl. Add the cheese and mix well.

Place 4 sheets of phyllo on the counter in front of you, and re-cover the remaining sheets. Brush the top sheet with 2 tablespoons of the oil. With a knife, cut the sheets in half lengthwise and then in half again, leaving 4 piles of phyllo, each about 3-inches wide. Working with 1 pile of phyllo, cover the remaining pieces. Place about 1/4 cup of the filling along the bottom of the phyllo. Bring up the bottom edge over the filling, then fold into a triangle (like folding a flag) to form a triangular package. Tuck the ends under and seal with oil.

Repeat with the remaining phyllo and filling, placing the filled packages on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes.

Remove from the oven and serve 1 or 2 phyllo triangles per person.

Essence ( Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Answer 3

try

http://www.greek-good-recipes.com/


Arakas Latheros (Peas Latheros)
Arni Fricase Me Kremmithakia Ke Maroulia (Lamb
Arni Me Araka (Lamb With Peas)
Arni Me Patates Ragu (Lamb & Potatoes Ragout)
Arni Tis Katsarolas Me Patates (Potted Lamb
Atzem Pilafi
Avga O Graten (Eggs Au Gratin)
Bakaliaros Pastos Me Kremmithia, Kalamatianos
Batzaria Salata (Beet Salad)
Biscota Thipla Me Marmelada (Sandwich Cookie
Ergolavi
Fasolakia Prasina Yiahni (Green Beans In Oi
Fasolakia Yiyantes Sto Fourno (Oven-Baked G
Halvas Moraitikos (Halvah Moraitikos)
Halvas Tou Fourno (Baked Halvah)
Hortosoupa (Vegetable Soup)
Kanape Me Antsougia (Anchovy Canape)
Kanape Me Kasseri
Kanape Me Tyri Rokfor
Kanape Me Zampon 1 (Zampon Canape, 1)
Kanape Me Zampon, 2 (Zampon Canape, 2)
Keftaides Fricase (Meatballs Fricassee)
Keik Nistsimo (Lenten Cake)
Kokina Avga (Easter Eggs)
Kolio Fourno (Baked Mackerel)
Kolokithokeftethes (Squash Croquettes Or Pat
Kotopitta (Chicken Pie)
Kottopoula Me Mpamiez (Chicken With Okra)
Koulourakia Me Sousame (Sesame Cookies)
Kounoupithi Stifado (Cauliflower Stifado)
Kreatopitta Horiatiki (Country-Style Meat
Kroketakia Me Avga Ke Tyri (Egg & Cheese Cro
Lagk-Te-Sa ("Cat's Tongues")
Makaronia Se Forma Me Kima (Macaroni & Hamb.
Mayeritsa (Greek Easter Soup)
Melitzanes Katsarolas Voutirou (Potted Eggpl
Melitzanokeftethes Kroketes (Eggplant Croque
Melitzanosalata (Eggplant Salad)
Melokakaronia Me Smigdali (Fenekia)
Mosxhari Blanket (Veal In Avgolemono Sauce)
Mosxhari Me Spanaki Avgolemono (Veal & Spinac
Mousakas Patates (Moussaka Potatoes)
Mousakas Patates Ke Kima (Moussaka Potatoes
Omeleta Me Lahanika Ke Feta (Vegetable Omel
Oretika Me Avga Ke Tyri (Egg & Cheese Puffs)
Pasta Flora
Pilafi Me Aspri Saltsa--Avgolemono
Pilafi Tas Kebab
Piroski
Pitta Me Kima (Chopped Meat Pie)
Psari Plaki Sto Fourno (Baked Fish)
Revani
Rizi O Graten (Rice Au Gratin)
Salata Horiatiki (Country Salad)
Salata Lahano-Domates (Cabbage-Tomato Sal
Salata Lahano-Karota-Domates
Salata Maroulia (Lettuce Salad)
Savayar
Sikotakia Marinata (Marinated Liver)
Soudzoukakia (Smyrna Meatballs)
Soufle Spanaki (Spinach Souffle)
Soufle Vanilias (Vanilla Souffle)
Soupa Fasolakia Freska (Krema)
Soupa Fassolia (Bean Soup)
Soupa Me Lahano (Cabbage Soup)
Soupa Patsas (Tripe Soup)
Spanakopita
Taramosalata, 1 (Tarama Sauce, 1)
Taramosalata, 2 (Tarama Sauce, 2)
Tyorpitta (Cheese Pitta)
Tyropitta Roumeliotiki (Cheese Pie)
Tziyerosarmas (Liver)
Yemistes Domates Me Avga (Stuffed Tomatoes W

Answer 4

I use http://www.allrecipes.com I don't know if they have Greek recipes, but its worth a shot! Good Luck.

Answer 5

for sweets ( with funny music)
http://www.marycy.org/teapot.html

dalmades\ and everything else
http://www.astronet.gr/static/content/Stuffed_vineleaves_with_rice_and_meat.html