What is a good Greek recipe?

Question

a good traditional Greek recipe or several traditional greek meals.

Answer 1

LAMB MOUSSAKA WITH CURRANTS
This eggplant and lamb casserole, a taverna staple, is known the world over as the Greek national dish. This version is topped with yogurt rather than the customary béchamel sauce. If you want a richer dish use a bechamel.

5 tablespoons olive oil
3 large green bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds ground lamb
2 cups chopped onion
2/3 cup dry red wine
1 teaspoon cayenne pepper
2 28-ounce cans Italian-style tomatoes, drained, chopped
1/2 cup dried currants
2 tablespoons tomato paste
Pinch of ground nutmeg

2 large eggplants (about 2 1/4 pounds total), cut lengthwise into
1/4-inch-thick slices
2 teaspoons sea salt


Olive oil


1 pound russet potatoes (about 2 medium), peeled


3 cups plain yogurt (do not use low-fat or nonfat)
3 large egg yolks




Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Sauté until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes. Add onion and Sauté until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.

Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant.

Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.

Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.

Bake moussaka until bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated through, about 30 minutes.) Spoon moussaka onto plates.

Serves 8.

Answer 2

Greek Chicken Breast

1 Whole Chicken Breast (boneless)
1 Handful Feta Cheese
1/4 Cup Green Pepper
1 Slice Mozzarella Cheese
Directions:
Grill the chicken breast until done.
After that is done, melt the mozza cheese on top of the chicken.
After it is melted place feta cheese, then the green peppers on top.
Serve on a bed on Greek style rice.

Baklava
Crushed nuts in a fyllo pastry topped with syrup.
Ingredients:
7/8 lb Almonds (Ground)
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove (To taste)
1 lb Fyllo Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water

Directions:
Mix the almonds, cinnamon and clove.
Butter a pan and place 4 buttered sheets of fyllo.
Spread a thin layer of the mix and then two more sheets of fyllo.
Repeat until you have 4 sheets left, which you use for the top layer.
Cut the baklava in squares, all the way to the bottom of the pan.
Top with the remaining butter and bake in medium oven for 45 minutes.
Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.
Remove any froth off the top and pour over the baklava.
Serve cold.

Answer 3

GREEK MEAT BALLS

1 1/2 lbs. ground beef
1/3 cup uncooked rice
1/2 cup canned tomatoes
1 large onion, finely chopped
3 tablespoons fresh parsley, minced
salt and pepper
2 eggs, beaten
6 cups bouillon

Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.

Sauce:

2 eggs, beaten
juice of one lemon

To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked).
Makes an unusual hors d'oeuvre.

Answer 4

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 5

GREEK - STYLE CHICKEN IN FILO

Filo dough is of Middle Eastern origin and used to make such classic Greek dishes as spanakopita and baklava. Made of flour and water, it is essentially the same as strudel dough.

2 tbsp. vegetable oil
1/4 c. butter
1 lg. onion, chopped
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. parsley flakes
1 1/2 tbsp. finely chopped fresh dill
1 clove garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, cooked & drained
1 1/2 tbsp. all-purpose flour
1/3 c. vermouth
1 c. (8 oz.) Polly-O ricotta cheese
Salt & pepper to taste
1/2 c. melted butter
12 sheets filo dough
Dry bread crumbs

Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness. Heat oil in large skillet over medium heat. Add chicken; cook until brown on both sides. Remove; drain on paper towels and set aside. Wipe out skillet.
Melt 1/4 cup butter in same skillet over medium heat. Add onion; cook and stir until golden. Add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir 2 minutes. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened. Stir in ricotta, salt and pepper; remove from heat.

Preheat oven to 350 degrees. Brush melted butter on 1 filo sheet; sprinkle with bread crumbs. Cover with another sheet; brush with butter. Place chicken breast in center of filo; spoon 1/6 of the spinach mixture on top. Fold filo over chicken, turning ends under. Repeat for each chicken breast. Place in a single layer in greased baking pan. Brush tops with butter. Bake for 45 minutes or until brown.

Serves 6.

GREEK KOULOURAKIA COOKIES

1/2 lb. butter (no butter)
1 c. yellow Crisco
1 c. orange juice or milk
6 eggs
2 3/4 c. sugar
3 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
Flour to make soft dough and don't stick

Shape cookies in twist. Brush with beaten egg yolk and sprinkle sesame seeds on top. Now that's Greek way you can just frost the cookies also. Bake 375, 12-15 minutes. Makes a lot.

PASTITSIO ATHENS - GREEK MACARONI

1 lb. lean ground lamb
1 lb. lean ground beef
2 onions, finely minced
4 cloves garlic, through press
4 tbsp. melted butter
3 tbsp. extra virgin olive oil
1 1/2 tsp. salt
3/4 tsp. ground black pepper
1/2 c. wine, dry (optional)
1 (8 oz.) can tomato sauce
1 can tomato paste
1 1/2 c. water
1 tbsp. crushed Greek oregano
1 1/2 lb. Greek long macaroni or ziti
3 c. grated Kefalotiri cheese
8 oz. feta cheese, crumbled
12 eggs, beaten until fluffy
1 qt. milk
Chopped parsley

Saute meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix.
When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk.

Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350 degrees for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.

CLASSICAL GREEK SPINACH PIE

1/4 lb. sliced mushrooms
1 sm. thinly sliced zucchini
1 sm. diced green pepper
3 tbsp. butter
1 lb. ricotta cheese
1 c. grated mozzarella
3 eggs
1/2 c. cooked spinach
2 tbsp. olive oil
1 tbsp. snipped dill (optional)
Salt
Pepper

In a skillet, saute 1/4 pound sliced mushrooms, 1 small thinly sliced zucchini, 1 small diced green pepper in 3 tablespoons butter until soft. Add 1 cup diced, cooked ham and saute mixture for 2 minutes. Let cool.
In bowl combine 1 pound ricotta cheese, drained, 1 cup grated mozzarella cheese, 3 eggs lightly beaten, the ham mixture, 1/2 cooked squeezed and chopped spinach, 2 tablespoons olive oil, 1 tablespoon snipped dill, salt and pepper to taste.

Transfer mixture to an oiled, deep 9 1/2 inch pie tin. Sprinkle top with melted butter and bake in a preheated oven (350 degrees) for 45 minutes or until knife inserted in center comes out clean.

GREEK BAKED BEANS

2 or more c. dry white lima beans

SAUCE:

1/4 c. olive oil
2 onions, chopped
1 clove garlic, minced
2 tbsp. tomato paste
2 tbsp. vinegar
3 tbsp. honey
2 c. hot water
1 bay leaf
2 whole cloves

TOPPING:

1/4 c. Parmesan cheese

Cook beans and drain. Make sauce by heating oil in a saucepan and frying the onions until soft. Add remaining sauce ingredients and bring to a boil.
Mix sauce with beans and pour into a shallow pan. Bake 30 minutes at 375 degrees. Sprinkle top with grated cheese.

Here is a great link with 850 Greek Recipes!
http://www.cooks.com/rec/doc/0,1-1,greek,FF.html