what some types of greek food and what are they made of?

Answer 1

GOOD MORNING FROM GREECE
KALIMERA !!!
PLEASE FIND SOME REAL GOOD GREEK FOOD
AND GYROS IS OUT OF PORK NOT FROM LAMB LATELY WE MAKE GYROS FROM CHICKEN ALSO

Eggs Poached in Red Wine

Extra virgin olive oil as needed
2 cloves garlic, lightly crushed
4 thick slices day-old good bread
Salt and freshly ground black pepper
2 cups fruity red wine, like a HAJIMIHALI'S dry red, or Chianti
4 eggs, removed from the shell
Grated pecorino or other hard cheese for garnish
Chopped fresh parsley leaves for garnish.

1. Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to colour. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
2. Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
3. Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl garnish with cheese and parsley, and serve.


Crunchy Phyllo Rolls
Ingredients
1/2 cup fresh mushrooms
3 green onions, thinly sliced (about 1/3 cup)
1/2 cup sliced Kalamata black olives
2 teaspoons cornstarch .
8 sheets (18x14 inches) frozen phyllo dough, thawed .
8 tablespoons margarine or butter, melted .
2 tablespoon sesame seed .
Bottled sweet-and-sour sauce or bottled plum sauce.
4 medium skinless boneless chicken breast halves (1 pound total)
1/2 cup virgin olive oil
4 cups shredded green cabbage
4 cups shredded red cabbage
4 cups shredded Chinese cabbage
1 tablespoon finely shredded lemon peel
1 teaspoon salt
3/4 teaspoon pepper

Directions
1. Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cook chicken slightly.
2. Combine chicken, cabbages, olives, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well.
3. Cover and chill 9 cups of the cabbage-chicken mixture; serve as a main dish salad.
4. Coarsely chop 3 cups of cabbage-chicken mixture on a cutting board using a chef's knife. Place in a large mixing bowl; mix in mushrooms, green onion, and cornstarch until combine.
5. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place another sheet of phyllo on top of the first sheet and brush with margarine or butter. Repeat with another sheet of phyllo and margarine or butter. Cut phyllo stack into 12 squares.
6. Spread a rounded tablespoon of filling mixture in the center of a phyllo square. Fold in two parallel sides of the square 1/2-inch over filling. Fold bottom edge over filling and roll up tightly. Repeat with remaining phyllo dough sheets, margarine or butter, and filling.
7. Place on an ungreased baking sheet. Brush tops with remaining melted margarine or butter and sprinkle with sesame seed. Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Halve each roll diagonally. Serve warm with sweet-and-sour or plum sauce.




Beef in wine sauce (krassato)

Ingridients
1kilo lean beef
¼ cup extra virgin olive oil
½ kilo French mushrooms
¼ cup mavrodafni sweet wine or any port wine
1 red onion
1 red, 1 yellow and 1 green peppers
Salt and pepper to taste
Parsley
1 pack. 500grms noodles

Preparation
Cut meat into 1 inch cubes. Put in skillet oil, beef, chopped onion and sliced mushrooms, and let them fry until meat is dark brown. Add wine let 2 minutes, then put the chopped peppers and 1 cup water, salt and pepper.
Cover and simmer about 1 hour until tender.
Prepare noodles accordingly directions on the packing.
Just before serving add chopped parsley.


MAKING GREEK COFFEE


For each cup of coffee desired (meaning the small drinking cup, not measuring cup) put 1½ cups of water in the pot (BRIKI).
Bring to the boil over medium heat.
Take off the heat (to avoid boiling over), and add 1 level teaspoon of sugar for each cup to be drunk (this makes a semi-sweet brew; vary according to taste).
Return to the heat and again bring to the boil.
Remove and add 1 very heaping teaspoon of fine-ground coffee for each cup (again, vary according to how strong a drink is desired).
Bring to the boil, then remove from the heat.
Repeat this two or three times.
Add a couple of drops of rosewater or orange blossom water if desired.
If not, add a couple of drops of cold water (this helps to settle the grounds).
Let sit for a moment to allow the grounds to settle, then pour into cups.
Drink as hot as you can stand, in little sips.
Do not drink the bottom of the cup, where the grounds settle.


Tzatziki - Greek yogurt dip.

Ingredients:

2 medium cucumbers
3 clove of garlic, minced
5 teaspoons olive oil
1/2 teaspoon white vinegar
1 teaspoon chopped dill
1 1/2 cup Greek yogurt


salt and pepper to taste

Directions:

1. Peel cucumbers. Cut in half lengthwise. Clean out seeds. Cut into small chunks.
2. Mix cucumber chunks, garlic, olive oil, vinegar and dill.
3. Fold in yogurt.
4. Cover and chill at least 2 hours.
5. Serve with toasted pita bread, chips, celery or as a side to any meat.

BON APPETIT = KALI OREXI

Answer 2

Avgolemono - Chicken Soup with Egg-Lemon Sauce

1 (3 pound) free range chicken (I used two chicken breasts, definitely use something with bones, so that you get the most flavor)
2 quarts water
2 tbsp olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered (didn't have, didn't use)
1 carrot, peeled and quartered
2/3 cup aborio rice
2 lg eggs
1/2 c fresh lemon juice
1 tbsp salt
1 tsp ground pepper

Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.

In a separate pan, heat 2 tbsp of olive oil and add the onions. Sweat the onions until clear. Set aside.

When chicken is cooked through, remove from the broth. Let the chick cool and pull the meat from the bones. Dice into large cubes. Set aside. My chicken fell apart, so I just used forks and shredded it, instead of having chunks. I think this added to the overall texture of the soup.

Add the onion, bay leaves (didn't have, didn't use), leek and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to med high to simmer until the rice is al dente, about 30 minutes.The soup went through a really ugly point here and I was worried it wouldn't be good Add the chicken back into the broth. Add more water if needed. I definitely needed more, but I used stock that I had made instead of water.

In a small bowl beat the eggs and lemon juice together. Pour 2 c of broth from your pot slowly into the bowl of egg and lemon, whisking continuously. If you have a blender or someone helping you, this would definitely be easier. Once all the broth is incorporated, add the mixture into the pot of soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

Answer 3

I recently saw some Greek Yogurt in the store, it is REALLY good, but very rich and high in fat. So it is for special ocassions, not everyday. Also, Greeks are known for their great olives. Baklava, a dessert, is wonderful and made with honey, nuts and phyllo dough and butter, lots and lots of butter. Another thing to eat sparingly.

Answer 4

Dolmades - grape leaves stuffed with rice and meat or currents.
Hummus - chickpeas ground with sesame butter, olive oil and garlic
Gyro or Souvlaki- spiced meat grilled on a pit served on pita bread with salad and a cucumber and yogurt dressing .

These are the most common Greek dishes available in the US but the cuisine is very deep if you research it.

Answer 5

here is one recipe that is Greek...

here is a link to more...

http://www.recipesource.com/ethnic/europe/greek/index6.html


Mussakah
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 large onion -- chopped
5 tomatos -- peeled and sliced
1/2 cup olive oil
3 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
3/4 cup water

Peel eggplant and cut into 1/2" cubes. Sprinkle with salt, let stand for
30 minutes, and drain.Fry in olive oil until golden brown, and drain again on
absorbent paper. Saute onions and garlic in oil, then add tomatos and let
mixture fry a few minutes. Combine eggplant, spices, water, and let simmer for
20 minutes. Serve hot or cold.

Answer 6

The ingridients the greek tend to use are yogurt, lamb, tomatoes, cucumbers, red onions, olives, oregano, feta cheese, spinach, flat breads, fillo, etc.

Gyro and Souvlaki are my favorites. Moussaka is also good as is the dessert baklava and spanikopita (spinach pie in fillo.) And I like to spread tzaziki sauce (yogurt with cucumber and spices) all over anything I can!

Answer 7

a lot of greek food is made with lamb meat. like gyros... which is pita bread and sliced slow cooked lamb meat

baklava is a dessert that's really flaky with a sweet and nutty filling

shishkabobs of course are your meat and veggies on skewers

fatoush is a type of salad that is soooooo good with romaine, full olives, tomato quarters onions, fried pieces of pita bread, and some kind of caesar vinagrette

Answer 8

This is Greek girl speaking!
First of all Humus...is not Greek is Agyptian, sis-kebab also isnt Greek is Turkish.And a now a very shoking revelation!......Baklava is Turkish too!I know every foreign think that is Greek but isnt.
But because we are close countries we adopt each other recipies.The difference of Greek Baklava is that is with different pastry and is with walnuts, Turkish is with green peanuts.

Here are some authentic Greek recipies:
Musaka, any kind of pie with traditional phyllo(pastry) such as spinach pie,or chicken pie, or cheese pie,gyros,souvlaki,dolmades, beans with tomato sause and different vegetables in a casarole,tzatziki, and any kind of meat in grill or in spit with different sides everytime.
There are also other recipies too but the list is too long.Just becareful when you are going in Greek restaurants in foreign countries,what they offer you as greek.

Answer 9

spanakopita! my fav- I love cheese and I love spinach

filo dough
16 oz frozen spinach cooked and drained
3 tbs butter
1/2 cup minced onions
1 garlic clove, chopped or garlic clove, pressed
6 tbs butter
3 tablespoons flour
1 c milk or cream
2 eggs
1 lb feta cheese- crumbled
pepper

Chop spinach finely.
saute garlic, onion, and spinach in first butter
Melt second butter. Add flour and stir smooth.
Add milk.
Stir over low heat to thicken.
Stir in salt, pepper, and spinach mixture.
Beat eggs then add cheese. Stir until well-blended.
Put spinach mixer in thin layers on each layer of filo dough.
Bake 40-45 min @350 F or until brown. dough should be flaky.

Answer 10

Here are two:

Spinach Pie.

1 pie crust
1 1/2 lbs fresh spinach or 20 ounces frozen spinach
2 tablespoons butter
1/2 cup chopped onions
1 garlic clove, chopped or garlic clove, pressed
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 1/2 teaspoons salt
6 eggs
8 ounces shredded mozzarella cheese or other white cheese
pepper

Cook spinach and press out moisture. Chop finely.
In skillet, melt 2 T butter. Add in garlic, onion, and spinach. Saute ~5 minutes.
In saucepan, melt 3 T butter. Add flour and milk. Stir over low heat until bubbles and thickens.
Stir in salt, pepper, and spinach mixture.
Beat eggs, and then add in eggs and cheese. Stir until well-blended.
Pour into pie crust. Bake 40-45 min @350F or until well-puffed and firm to touch.

Hummous
2 cans heated garbanzo beans or 2 cups cooked garbanzo beans
8 cloves garlic
1/3 cup fresh lemon juice (you could use the squeeze lemon that is 100% lemon juice)
1/3 cup tahini
1 teaspoon cumin powder
salt
water
1/4 cup lightly toasted pine nuts (optional)
Toppings
paprika (optional)
sliced tomatoes (optional)
sliced cucumbers (optional)
chopped parsley (optional)
carrots (optional)
celery (optional)
radishes (optional)

Combine all ingredients except water in blender on pulse or puree setting, until smooth.
You will need to add boiling hot water during this process as it tends to sieze up.
If you accidentally add too much water it's okay as the lemon and tahini tend to suck it up.
Transfer to serving plate.
Drizzle with extra virgin olive oil or vegetable oil.
Serve with pita bread.

Answer 11

Lots of Greek, French and Spanish recipes on:

http://www.spanish-property-today.com
http://www.spanish-property-for-sale.tv