do you like Greek traditional recites?

Answer 1

I absolutely LOVE Greek food, and I think it is the healthiest cuisine on the planet!!

Answer 2

Are Greek traditional "recites" poems from ancient Greek literature recited by actors in some ancient theatre?

Answer 3

I love both Greek food and ancient Greek dramas. So, I hope that answers your question, whatever your question was

Answer 4

Babaganush is proof that god loves us and want's us to be happy.

Answer 5

yes they invented the eatitup complex (oedipus complex)

Answer 6

as yr question is in Ethnic cuisine do you mean RECIPES?

Answer 7

SOUVLAKI!

Answer 8

Greek Potatoes (Oven-Roasted and Delicious!)
6-8 servings 1½ hours 10 min prep

8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
3 cloves garlic, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the mediterranean - it's the best!)
1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
sea salt
fresh coarse ground black pepper

Preheat oven to 440F.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.

Avga Kayiana
Eggs with tomatoes, green peppers and feta cheese
Servings: 4
Ingredients:
8 Whole Egg
1/2 Cup Feta Cheese (Grated)
1 Medium Green Pepper
2-3 Tablespoon Milk
1-2 Tablespoon Olive Oil
1-2 Pinch Oregano (To Taste)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
3-4 Medium Tomatoes (Finely Diced)

Directions:
Fry the tomatoes and green onion in the heated oil until tender (about 10 minutes).
Beat together the eggs and milk and add to the frying pan.
Immediately add the feta and stir well.
Cook well without letting ingredients get too dry.
Add the salt, pepper and oregano and serve on bread or toast.

Greek Salad "the Best"!
8 servings 1 1/2 cups 10 min 10 min prep

1 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried oregano
2 teaspoons fresh minced garlic (or to taste)
1/2 tablespoon dried basil
salt and pepper
3 tablespoons red wine vinegar
2-3 tablespoons parmesan cheese
1-2 teaspoon sugar (optional)
FOR SALAD
2 romaine lettuce, chopped
2 large tomatoes, cut in wedges
1 large cucumber, julienned
1 red onion, cut in slices
1/2 lb feta cheese, crumbled
1 cup Greek olives or regular black olives
black pepper

In a processor, process the oil, lemon juice, oregano, salt, and pepper, garlic, basil, vinegar and Parmesan cheese until smooth, adjusting ALL ingredients to suit taste.
**NOTE** if you find the dressing too strong, add in 1-2 teaspoons sugar.
Chill in fridge for a couple of hours before using to blend flavors.
Prepare salad ingredients in a large bowl. Pour dressing over and enjoy!

Greek Cake
Another traditional favorite!

Servings: 8
Ingredients:
1 Cup Butter
2 Tablespoon Cinnamon
12 Whole Egg
4 Cup Flour
2 Cup Sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together flour, sugar, eggs and butter.
Add cinnamon.
Pour into round baking pan.
Bake for 30 - 40 minutes, or until golden brown.

Greek-style turkey burgers
4 servings 15 min 5 min prep

1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olives, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste

Combine all the ingredients in a large bowl.
Form into 4 patties, then grill.
I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

Theepless
Honey dipped fried batter.

Ingredients:
1 Pinch Cinnamon (To taste)
4 Whole Egg
4 Cup Flour (Self-rising)
2 Cup Honey
1 Whole Lemons (Rinded)
2 Tablespoon Olive Oil
1 1/4 Cup Sugar

Directions:
Place the flour in a big, deep bowl.
Mound the flour and make an opening in the middle.
Meanwhile, beat eggs with the sugar, lemon rind and oil.
Place the egg mixture in the opening and knead the dough until firm.
Divide the dough equally many times and roll each division into thin pieces.
Cut the pieces in triangle sections.
Heat the oil well, and stick the dough strips in the hot oil one by one.
Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown.
Take them out, and place somewhere to cool.
Heat the honey with one cup of sugar until boiling.
Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.

Rice Pilaf
Great with any entree.

Ingredients:
1/4 Cup Butter (Or margarine)
2 Cup Chicken Broth
1-2 Tablespoon Lemon Juice
1 Cup Rice (Long grain)

Directions:
In a medium sauce pan melt butter over medium heat.
Add rice and brown for 1 minute.
Add liquid and bring to a boil.
Cover and simmer for 20-30 minutes.

Beshamel Sauce
A creamy sauce used in several recipes
Servings: 1

Ingredients:
1/2 Cup Butter (Melted)
2 Whole Egg
2 Item Egg Yolks
1 Cup Kefalotiri (Grated)
4 Cup Milk (Hot)
3 Pinch Nutmeg
1 Pinch Pepper
2 Pinch Salt
3/4 Cup White Flour

Directions:
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute.
Add the milk all at once, and stir until the sauce is smooth.
salt, pepper and nutmeg to taste.
Remove from heat and stir in the cheese, eggs and egg yolks.

Greek Moussaka
4 servings 1¾ hours 1 hour prep

2 medium eggplant
vegetable oil
1 lb lean ground beef
2 medium onions, peeled and chopped
1 tablespoon fresh minced garlic (or more if desired)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano (or to taste)
1 teaspoon salt, divided (or to taste)
black pepper
2-3 tablespoons butter or margarine
2 tablespoons flour
1 cup half-and-half cream
1 egg
1/2 cup grated parmesan cheese (can use more)

Peel the eggplants, slice 1/4-inch thick.
Brush cookie sheet with oil.
Coat each side of sliced eggplant with oil then season slices with salt and pepper.
Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
In the bottom of a greased 9 x 9-inch or a 9 x 13-inch baking pan, arrange half of the eggplant slices.
In a large skillet, combine beef and onions; cook, stirring until the beef is no longer pink, and the onions are soft; drain fat.
Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and pepper to taste; pour mixture over eggplant slices.
Arrange the remaining eggplant slices over the beef mixture.
PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
Pour the cheese sauce over mixture in baking dish.
Bake in a preheated 350 degree oven, for 45 minutes.
Cut into squares.
Note: If doubling this recipe (to serve 8), it is best to make two separate casseroles, istead of one larger one.