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Does anyone know the name of, or have a recipe for a greek meal without any peanuts? This is for a school project. My friend and I are deciding to not use any peanuts for people with allergies and are HOPING to get a delicious meal .. maybe with low fat?

Also .. we only have 50minutes to prepare this meal. Please help!!!

2007-10-21 10:55:11 · 9 answers · asked by _..<<33- 1 in Food & Drink Cooking & Recipes

9 answers

GREEK MEAT PIE

1 lb. ground beef chuck, lean
1 lb. ground lamb, lean
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
2 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1/2 cup butter, melted
12 sheets Phyllo pastry

In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.
In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.

Butter a 9x13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.

Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.

Bake in a preheated 350°F oven until pastry is golden crisp.

May be served hot or cold.


GREEK SALAD FROM CRETE

1 green pepper, deseeded, sliced in rings
1 red onion, finely sliced
1 medium cucumber, sliced
3 medium or 2 large ripe tomatoes, cut in thin wedges
2 oz (handful) ripe (black) kalamata olives, pitted
6 or 7 oz slice of feta cheese
1/2 fresh lemon or juice
extra virgin olive oil (greek from Crete, if available)
fresh oregano or thyme leaves
salt and pepper

In a large flat salad dish, or plate combine sliced vegtables with olives and tomato wedges. Lay slice of feta on top and drizzle with olive oil, squeeeze lemon over that and sprinkle with oregano or thyme and salt and pepper. Alternately, the feta can be cubed or crumbled.
In Crete, the salad is often accompanied by an Italian or French type baton of bread which is used to mop up the leftover olive oil.

This serves 4-6 as a salad or starter and makes an excellent summer lunch

2007-10-21 11:05:39 · answer #1 · answered by depp_lover 7 · 1 1

The easiest is to make a greek salad: chop tomatoes, cucumber, onion, green peppers, drop in a few olives, feta cheese and some oregano, and some olive oil, and that's it.

If you want something more, you can make tzatziki: take some yoghurt, Greek style, add some mashed garlic, some finely grated cucumber and some olive oil and again that's it. You eat it with bread, like a dip.

If you want it to be more like a food, you can make stuffed tomatoes, but it will take you longer. You prepare a filling made of rice and raisins and some tomato juice and olive oil, cook it a bit in a pan, empty the tomatoes, fill them half way with the filling, cover them again with the part you cut off to empty them, and then roast them in the oven with some water and olive oil.

Or boil some vegetabels (onion, potatoes, celery, carrots, corgettes) for 20 minutes, add a nice cod cut in pieces and 1/2 cup of rice, boil for 30 more minutes, add lemon and you have a nice fish soup.

2007-10-21 11:10:42 · answer #2 · answered by cpinatsi 7 · 0 0

Greek Salad (Horiatiki) with Saganaki (Greek σαγανάκι)

3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows

Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.

Greek Vinaigrette:
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil

Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Yield: 2 cups

Saganaki: (Greek σαγανάκι)
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced

Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

Cretan Cheese-Cinnamon Pastries - (Kaltsounia Me Kanella)
Cretan Cheese-Cinnamon Pastries

NOTES
There are various versions of Kaltsounia. Cretan Kaltsounia are also shaped in stars like in the picture. Our effort to shape them like stars was unfortunate as you may notice. the difference from the proposal in the recipe is that instead of making a half moon you roll the circled dough up, down and left , right of the filling and then squize the dough in order to shape a star.

Greek : Καλτσούνια με κανέλα

INGREDIENTS

1 1/2 c Fresh mizithra or ricotta 2 c All-purpose flour 2 tb Grated hard ricotta 1 pn Salt 2 eggs; separated 1 ts Vanilla extract 1/2 c Granulated sugar Confectioners' sugar 2 tb Butter; melted 4 tb Milk (or more)

METHOD
For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary.
Set aside while you make the dough.
Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers.
Mix in the vanilla, egg whites, and enough milk to make a soft dough. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime. (The dough will be elastic and can be rolled easily.)
Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling.
Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel.
Arrange the Kaltsounia on buttered cookie sheets and bake in a moderate oven (350 F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color.
Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon. Serve hot or cold.

hope these help. enjoy.

2007-10-21 11:21:52 · answer #3 · answered by Ms. Diamond Girl 6 · 1 0

In Greek: σπετζοφάι, pronounced spehd-zo-FAEE

The choice of peppers is yours, but unless the sausage is extremely mild, red bell peppers are always a good choice. For mild sausage, try Greek pepperoncini or other mildly hot pepper. In this recipe, I used our local homemade sausage which has enough spice to make my eyes water, so I chose one red and one orange (sweeter) bell pepper.

INGREDIENTS:
2 pounds of country sausage
2 medium onions
2 red bell peppers
1 large ripe tomato, finely chopped with juice
1 clove of garlic, sliced
1 tablespoon white or red wine
3 tablespoons of olive oil
PREPARATION:
Cut sausage into slices. Peel onions and cut into chunks. Trim peppers and remove seeds. Cut into chunks.

In a heavy-bottomed frying pan or skillet, sauté the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon.


Add sausage, peppers, chopped tomato and juice, and garlic, and stir until all ingredients are well mixed. Stir in wine and cover. Cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm.

Yield: serves 4

Preparation note: If using pepperoncini peppers (mildly hot), they can be used whole as long as the sausage isn't extremely spicy. Otherwise, slit the pepper open and remove the seeds before adding to the dish.

2007-10-21 11:05:38 · answer #4 · answered by caroline ♥♥♥♥♥ 7 · 0 1

Ground meat with pita bread - (Kebabs)



Ground meat with pita bread

NOTES
Taken from www.recipesource.com, slightly varied. This version of Kebab is not served in Greece. In Greece they serve "pita gyros" or "pita souvlaki", which is pieces of pork or cubed pork with tomato, tzatziki and onion all folded with round pita. Some put fried potatoes as well. The picture shows the Greek version of kebab and not the version that the recipe describes.
Greek : Κεμπάπ
Serves / Yields : 2 kebabs
Season:All season
Print this recipe


INGREDIENTS

1/2 cup minced onion 1 clove garlic, minced 1/2 pound ground meat (pork or lamb) 2 spoons lemon juice 1/2 tspn dried oregano 1/2 tspn ground cumin 1/2 cup cucumber, diced 1/4 cup non-fat yogurt 1 tablespoon fresh spearmint, chopped 2 pitas 1/2 cup shredded lettuce 1/2 cup diced tomato Oil for cooking

METHOD
Add the onion and the garlic on a skillet, add some oil and cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and spearmint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

leeks with potatoe


2 bunches or 1 kg leeks 4 fresh tomatoes or 1 tin preserved tomatoes 1 medium onion 2 carrots 2 potatoes lemon juice celery parsley 1/2 cup olive oil salt pepper

METHOD
Cut off the ends and green parts of leeks. Wash them carefully in order to remove any soil. Cut them in pieces of 3 cm (1 inch) length. In a saucepan heat the olive oil and sautee the onion (chopped) and the leeks. Mash the tomatoes. Rinse, peel and cut the potatoes and the carrots in small pieces. Add gradually into the saucepan the tomato mash, the potatoes, the carrots, the parsley (chopped) and the celery (chopped). Add 1 glass of water and simmer until tender (20 - 30 minutes) and all the water is absorbed. Add more water if required. Remove from heat and pour lemon juice. Serve hot or cold.

sweet with honey
INGREDIENTS

200gr white flour 50gr peeled almonds 50gr walnuts 50gr sesame 150gr honey (thyme fed) 3 eggs

METHOD
Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool.




salad
Greek salad - (Horiatiki)



Greek salad
1st image | 2nd image | 3rd image | 4th image

NOTES

Greek : Χωριάτικη
Step by step demonstration of recipe included HERE.
Serves / Yields : Serves 4 persons
Season:Summer,Autumn
Print this recipe


INGREDIENTS

3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano

METHOD
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

2007-10-21 11:09:46 · answer #5 · answered by raindovewmn41 6 · 0 1

I could teach my lack of understanding right here - i do no longer understand what form of nutrients Greeks consume. i've got by no skill tried any. I do like chinese language nutrients. i do unlike Indian nutrients (or to be maximum suitable, it would not like me). I even have purely eaten Indian nutrients two times and the two situations I even have been violently unwell after it. too quite some a accident, so I won't consume it lower back.

2016-12-18 13:45:57 · answer #6 · answered by ? 4 · 0 0

Here is a menu for a complete meal that should bring you under your time limit if your team works together and leave you plenty of time to eat it too.

SOUPA AVGOLEMONO (GREEK EGG-LEMON SOUP)

2 qt. Chicken broth; strained
1/2 c. Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons-juice only
Salt

Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy,12 to 14 minutes. Remove from the heat and keep warm while preparing the avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper at the table for additional zest. Makes 6 servings.

PILAFI ME GARIDES (RICE PILAF W/SHRIMP)

1-1/2 lbs. Shrimp
Salt to taste
1 medium Onion
3 Stalks of celery
1-1/2 c. Oil
1 medium Onion -- chopped
1-1/2 lbs. Tomatoes, peeled -- strained OR 1 tbsp. Tomato paste diluted with1 c. Water
2-1/2 c. Raw rice

Wash shrimp and put into large pot. Add enough water to cover the shrimp. Add salt, whole onion and celery, and bring to a boil. Cook for about 5 minutes. Remove the shrimp with a slotted spoon and reserve liquid. Shell and de-vein the shrimp. Heat the oil in a large pot. Saute chopped onions until light golden. Add shrimp, turning 2 or 3 times. Add tomatoes (or tomato paste). Cook about 5 minutes more, then remove shrimp. Set aside and keep warm. Measure liquid in which the shrimp were boiled, allowing 2-1/2 c. for each cup of rice. Add liquid to the pot with the tomato sauce. Bring to a boil and add the rice. Stir for the first few minutes to prevent sticking. Cook about 12 to15 minutes until the rice is tender but has not absorbed all of the liquid. Add 2/3 of the shrimp. Mix well. Remove the pot from the heat. Cover with a clean towel and cover the towel with the lid. Let stand 5 to 10 min., until all liquid is absorbed. Mold rice into a pyramid shape. Garnish with remaining shrimp. Serves 6-10.


SALATA HORIATIKO - VILLAGE SALAD

4 med. Tomatoes
2 Slender green cucumbers
1 Sweet green pepper
2 med Onions, sliced
1/2 c. Black olives

LATHOXITHO (DRESSING)

1/2 c. Olive oil
1/4 c. Wine vinegar
2 tsp. Chopped oregano or parsley
1 Garlic clove, crushed
1/2 tsp. Salt
Black pepper

If peeled tomatoes are desired, pour boiling water over them and leave for 10 seconds. Drain and peel. Cut tomatoes into wedges. Peel cucumbers thinly and halve lengthwise. Cut in 1/2 inch slices. Wash, core and seed pepper and remove white membrane. Halve and cut into thick strips. Separate onion slices into rings. Place prepared ingredients in a bowl, & top with the olives. Pour on dressing just before serving. For dressing: Combine ingredients in a bowl and beat well with a fork or put in a screw top jar, seal and shake well. Beat or shake again just before serving.

GREEK ALMOND COOKIES

1 c. butter
1/4 c. sugar
2 c. flour
1 c. ground almonds
1 tsp. vanilla
Powdered sugar

Mix all ingredients together and roll into balls (a little smaller than golf balls). Place balls on cookie sheet and bake 30 minutes - no more - no less. While warm roll cookies in sifted powdered sugar.

2007-10-24 15:45:54 · answer #7 · answered by CarolSandyToes1 6 · 1 0

SPINACH PIE (spanopita)

2007-10-21 20:32:23 · answer #8 · answered by . 4 · 0 0

nasty

2007-10-21 11:02:26 · answer #9 · answered by Art 4 · 0 5

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