Greek Cooking

Greek Tomato Soup Domatosoupa Recipe

Greek Tomato Soup Domatosoupa Recipe

Ingredients:

Greek Tomato Soup Domatosoupa

3 Ripe tomatoes
1/2 cup Sitia Extra Virgin Olive Oil
1 Whole celery stock
1 Pinch of sugar
1 lb Pasta
Salt

Instructions:

Wash, peel, core and crush the tomatoes.

Press the tomatoes through a strainer, removing any course pulp and the seeds.

Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.

Slowly boil the contents for 20 or so minutes then add your pasta of choice.

Continue to boil until your noodles are cooked to taste.

Remove the celery and serve hot.

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Greek Bean soup (Fasolada) Recipe

Greek Bean soup (Fasolada) Recipe

Ingredients:

Greek Bean Soup Fasolada

½ kilo (1 lb 2 oz) medium-sized beans
2 medium-sized scarped and sliced carrots
2 medium-sized chopped onions
2 ripe chopped tomatoes
Some chopped celery
1 teacup Sitia Extra Virgin Olive Oil
Salt and Pepper

Instructions:

Soak the beans in water overnight to soften up.

The following day rinse, drain and place them in a pot with water.

Add the carrots, the celery, the tomatoes, the onions, the olive oil and let everything boil over a medium fire for about 1 ½ to 2 hours.

Serve warm with anchovies or grilled herring and black olives.

The above recipe is for 5-6 servings.

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Chicken Soup with Egg and Lemon Sauce (Avgolemono) Recipe

Chicken Soup with Egg and Lemon Sauce (Avgolemono) Recipe

Ingredients:

Chicken Soup with Avgolemono

1 chicken, 1½ kilos (3 lbs 6 oz- 4 lbs 8 oz)
1 carrot
1 onion
½ teacup rice, washed and strained
3 eggs
2 lemons
Parsley
Salt-pepper

Instructions:

Wash the chicken well and rub it with one lemon.

Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat.

Add the carrot, the onion, salt and pepper and continue cooking for some more minutes.

When the chicken is done (test it with a fork), take it out of the pot.

Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes.

Remove from heat.

Make the egg and the lemon sauce as follows:

Beat the eggs, add lemon juice to taste and beat it together.

Pour in, very carefully and slowly, tablespoons of the hot but not boiling broth, beating at the same time.

Add the egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times.

Sprinkle the individual servings with chopped parsley and serve immediately.

Greek Xmas Melomakarona Recipe

Greek Xmas Melomakarona Recipe

Ingredients:

Melomakarona Recipes

150 ml olive oil
80 g sugar
4 tablespoons brandy
juice of 1 orange
½ teaspoon cinnamon
400 g self-raising flour
pinch of salt
½ teaspoon bicarbonate of soda

Syrup:

1 teacup honey
120 g sugar
150 ml water

Topping:

2 teaspoons cinnamon
170 g shelled walnuts, coarsely chopped

Instructions:

Melomakarona are made by all Greek families in the week preceding Christmas.

Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.

Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.

Knead the dough well for about 10 minutes. If too sticky, add 1-2 tablespoons more flour and mix it well. Knead until it feels soft and pliable.

Flour your hands and take egg-sized portions of dough.

Roll and shape them into small oval shapes.

Place on an unbuttered baking sheet, and flatten them with the palm of your hand.

Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.

Let them cool and harden for 24 hours before dipping them in the honey syrup.

Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.

Dip the cold melomakarona in the hot syrup, three or four at a time only.

Let them stand for 1 minute and take them out with a slotted spoon.

Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.

If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.
Allow two melomakarona per person

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Baklava Greek Sweet Recipe

Baklava Greek Sweet Recipe

Ingredients:

Baklave Greek sweet

1 lb filo pastry
7/8 lb almonds (ground)
2 tsp cinnamon
A pinch of clove
1 cup butter
2 cups sugar
1 cup thyme honey
lemon juice
2 tsp vanilla

Instructions:

Mix the almonds, cinnamon and clove.

Butter a pan and place 4 buttered sheets of Filo.

Spread a thin layer of the mix and then two more sheets of Filo. 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 about 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.

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Loukoumades (dumplings) Recipe

Loukoumades (dumplings) recipe

Ingredients: 

Loukoumades Greek Donuts

4 tsp yeast
2 cups flour
1 short tsp salt
Oil
Thyme honey
Cinnamon
Sesame seeds

Instructions:

Thin the yeast in 1/2 cup of warm water. Mix the flour with the salt and put it in a deep ball.

Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste. Cover and leave in the shade for 1 – 1/2 hours until it rises and forms bubbles under the surface.

Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time.

The mix will form round dumplings.

Remove them with a strainer/ladle when they darken a little.

Pour honey over them, cinnamon and the sesame seeds.

Loukoumades Greek Donuts Recipe, Done!

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Kotopita (Chicken Pie with rice and raisins) Recipe

Kotopita (Chicken Pie with rice and raisins) Recipe

Ingredients:

8-12 servings)
1/4 cup, plus 2 tablespoons, Sitia Extra virgin olive oil
3 large onions, peeled and finely chopped
1 1/2 pounds boneless chicken breasts, trimmed, poached, and shredded
1/2 teaspoon
Knossos cinnamon powder
1/2 teaspoon Knossos ground nutmeg
1/4 cup long-grain rice
2 teaspoons Knossos mint
1/2 cup golden raisins
2 eggs
Salt, black pepper, to taste
1/2 cup grated kefalotyri cheese
1 pound box fillo pastry
3/4 – 1 cup butter, melted, or Sitia Extra virgin olive oil for brushing

Instructions:

Heat 1/4 cup of the olive oil in a large skillet and saute the onions until wilted.

In a large mixing bowl, combine the onions, shredded chicken, spices, rice, mint, raisins and remaining olive oil.

Mix in the beaten eggs, and season with salt and pepper.

Bake in a preheated oven at 375 F for about 50 minutes to one hour, or until the fillo is crisp and golden.

Remove, cool for 20-30 minutes, and serve.

Tzatziki Recipe

Tzatziki Recipe

Ingredients:

Tzatziki

½ kilo (1 lb 2 oz) strained yogurt
1 cucumber
4-5 cloves grated garlic
4 tablespoons Sitia Extra virgin olive oil
2 tablespoons vinegar
Salt and Pepper

Instructions:

Drain the cucumber. Mix the yogurt and the cucumber in a bowl. Add the garlic. Pour in the olive oil and vinegar alternately mixing with a mixer.

Serve it as an appetizer.

Greek Meat Pie Recipe

Greek Meat Pie Recipe

Ingredients:

Greek Meat Pie Recipe

1 ½ kilos (3 lbs 6 oz) minced (or chopped) lamb
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt – pepper
Cinnamon
1 kilo (2 lbs 4 oz) Filo pastry

Ingredients:

Heat half the butter in a pan and saute one finely diced onion. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot.

When the onions are done, take them out and puree them. Strain the broth and keep only two teacups of it. Prepare a cream with the milk, the semolina and the broth. When this cream is cold enough, add the pureed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper.

Brush the bottom and sides of a pan with butter and the line it with half the sheets of Filo pastry, brushing each one with melted butter. Spread the minced (or chopped) meat evenly and pour the cream mixture over it. Cover with the remaining sheets of Filo pastry, brushing each one with butter, particularly the top one.

Bake the pie in a medium oven, until its top starts to turn pale golden.

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Cretan Meat Pie Recipe

Cretan Meat Pie Recipe

Ingredients:

Cretan Meat Pie Recipe

Lamb
Filo pastry
1 Onion (diced)
Knossos Garlic
Cheese
Nutmeg
Sitia Extra virgin olive oil
Knossos Oregano
Salt
Pepper
A little margarine

Instructions:

Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc…) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown – about 1/2 hour.

Tyropita (Cheese Pie) Recipe

Tyropita (Cheese Pie) Recipe

Ingredients:

Cheese Pie (Tyropita) Recipe

1 lb Feta cheese
1 lb Filo pastry
1/4 lb Ground Kefalograviera cheese
1 cup Milk
3 tb sp Butter
4 Eggs (beaten)
Dill or Knossos Mint (diced)
Pepper
A little margarine

Instructions:

Mash the feta cheese with a fork and add the Kefalograviera, milk, butter, dill (or mint), eggs and pepper. Butter a pan with the margarine and place half the sheets of Filo on the bottom also buttered with the margarine (so it doesn’t stick) Pour the cheese mix and cover with the rest of the Filo sheets, also buttered with margarine. Bake in medium oven for about 1 hr.

Spanakopita (Spinach Pie) Recipe

Spanakopita (Spinach Pie) Recipe

Ingredients:

Spinach Pie (Spanakopita)

½ kilo (1 lb.,2 oz) spinach
6 spring onions, finely chopped
½ teacup dill, finely chopped
1 ½ teacups Sitia Extra virgin olive oil
Salt-pepper
Feta cheese
PASTRY
½ kilo (1 lb., 2 oz) flour
2 eggs
½ teacup butter
1 teacup warm water
Salt

Instructions:

Clean and wash the spinach meticulously, then drain it well. Saute the spring onions in the olive oil on medium heat until they become transparent but not brown. Shred the spinach in large pieces and add it to the onions. Season to taste. Cook for about 15 minutes over a medium heat so as the ingredients remain in the pot without any liquid, stir in the dill and the feta cheese.

Prepare the pastry as follows :

Place the flour in a bowl, add the eggs, the melted butter, salt and as much warm water as is necessary for a dough that is pliable. Knead the dough well and roll it out in thin pastry sheets with a rolling pin. Line an oiled pan with a pastry sheet, brush with olive oil, then lay two or three pastry sheets brushing each one with olive oil again. Spread the filling evenly and cover it with 3-4 layers of pastry sheets oiled in the same way as previously. Bake in a medium oven for about 45 minutes. Cut the spinach pie into pieces and serve it either hot or cold.

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Saganaki with Cheese

Saganaki with Cheese

4-6 servings
12 eggs
4-6 portions Gruyere cheese
1 teacup flour
2 teacups Sitia Extra virgin olive oil
Heat the olive oil in a frying pan. Be careful not to burn or smoke. Mix 2 eggs with flour to make a paste. Divide the Gruyere cheese into portions, immerse each portion into water first, then into the egg and flour mixture, and fry it in the heated oil until it becomes on both sides light brown in colour. Fry the remaining eggs separately in olive oil and serve them alongside the fried cheese.

Aubergine Salad (Melitzanosalata)

Aubergine Salad (Melitzanosalata)

Ingredients:

5-6 servings
4-5 eggplants (Aubergines)
2-3 ripe tomatoes, finely diced
1 small onion, grated
2 teaspoons parsley, finely chopped
150 grams (5 oz) refined oil
The juice of one lemon
Salt-pepper

Instructions:

Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time.
Note: you may replace the refined oil with a jar of mayonnaise.

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Greek Roast Lamb

Greek Roast Lamb

Greek Roast Lamb:

Ingredients

1 large leg of lamb , about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ kg new potatoes
400g can chopped tomatoes
large handful pitted olives

Cooking Instructions

1.Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.

2.Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.

3.Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Tasty!!

Veal with Spaghetti

Veal with Spaghetti

Ingredients

5 tablespoons Sitia Extra Virgin Olive Oil
2 1/4 lbs veal
1 large onion, finely chopped
3 cloves of garlic, coarsely chopped
100 ml white wine
2 1/4 lbs ripe tomatoes, peeled, seeded and chopped
1 cinnamon stick
5 – 6 cloves
2 – 3 bay leaves
1 lb spaghetti
1 cup grated cheese
salt and pepper

Cooking Instructions:

Wash the veal, cut into cubes and dry.
In a large pot heat olive oil and add veal.
Cook turning on all sides on moderate heat until juice is evaporated.
Stir in wine, garlic, tomatoes, cinnamon, cloves, bay leaves, salt, pepper, 1 – 2 cups water and simmer until the veal is soft enough, about 1 1/2 hours.
In another large pot put in water, 1 teaspoon salt and bring to a boil.
Add spaghetti and boil for 15 minutes over high heat.
Transfer the spaghetti into a colander and rinse with cold water.
Serve spaghetti topped with veal and sauce and sprinkled with grated cheese

Fish soup (Kakavia) Recipe

Fish soup (Kakavia) Recipe

Ingredients

Cooking Instructions

In a pot place the water, the vegetable, the olive oil, the salt and pepper and bring them to the boil. Boil for about one hour, add the fish, cover and cook for about 15 minutes on low heat. Take out the fish, strain the soup and serve it with the fish on a separate platter.
The above recipe is for about 6 servings.

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Cretan Meat Pie Recipe

Cretan Meat Pie Recipe

Lamb

Cretan Meat Pie

Filo pastry
1 Onion (diced)
Knossos Garlic
Cheese
Nutmeg
Sitia Extra virgin olive oil
Knossos Oregano
Salt
Pepper
A little margarine
Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc…) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown – about 1/2 hour.

Shrimps with tomatoes and Feta cheese Recipe

Shrimps with Tomatoes and Feta Cheese Recipe

1 kilo (2 lbs 4 oz) medium sized shrimps

Shrimps with Feta Cheese

2-3 ripe diced tomatoes
2 cloves garlic
2 diced onions
250 grams (7 oz) Feta cheese
1 teacup Sitia Extra virgin olive oil
1 Knossos Bay leaf
2 teaspoons sugar
Salt and Pepper
Clean the shrimps
Saute the diced onions in the olive oil in a pot Add the tomatoes, the bay leaf, the sugar, the garlic, salt, pepper and an adequate amount of water. Cook the sauce for approximately 30 minutes Drop the shrimps into the sauce and continue cooking for another 4 minutes. Remove it from the heat. Place the shrimps and the sauce in a Pyrex dish. Spread thin slices of Feta cheese over them and bake in a strong oven for 10 minutes. Serve immediately.
The above recipe is for 5-6 servings

Beef Stifado Recipe

Beef Stifado Recipe

Ingredients

6 servings

6 servings beef (1 ½ kilos approx. or 3 lbs. 6 oz) 

Beef Stifado

1 kilo small onions (2 lbs. 4 oz)
1 teacup Sitia Extra virgin olive oil
1 teacup vinegar
2-3 ripe tomatoes
Rosemary
1 bay leaf
2 cloves garlic
Salt
Pepper corns

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Greek Salad Recipe

Greek Salad

Greek Salad Recipe

3-4 Tomatoes

2 medium-sized cucumbers

1 sliced onion

1 lettuce (cut)

1 green sliced pepper

200 grams (7 oz) Feta cheese

3-4 tablespoons Sitia Extra virgin olive oil

2-3 table spoons vinegar

150 grams (5 oz) black olives

2 tablespoons caper (optional)

Knossos Oregano

Salt & Pepper

First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces.
The above recipe is for 5-6 servings.

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Dolmades Recipe

Dolmades Recipe

Dolmades Stuffed Vine Leaves

½ kilo (1 lb. 2 oz) long-grain rice, wash and stained

½ kilo (1 lb. 2 oz) fresh or preserved vine leaves

2-3 spring (fresh) onions, finely sliced

2 tablespoons parsley finely chopped

2 tablespoons dill, finely chopped

1 teaspoon Knossos mint

300 grams (5 oz) Sitia Extra virgin olive oil

Juice of one lemon

Salt-pepper

Wash the vine leaves well, scald them with boiling water and place them on a platter.

Prepare the stuffing as follows:

Saute the onions in the olive oil lightly. Add the washed and strained rice, the chopped parsley and dill, the mind, a small amount of water, salt and

pepper and let these cook for about 10 minutes. Remove from heat and let the mixture cool. Place a teaspoon of the stuffing near the base of the leaf (at the stem end) and fold it as follows:

Press the stuffing into a small sausage-like shape and fold over it the stem end and both edges-towards the middle-inwards. Then roll the stuffed leaf over to make a tight small bundle. Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its top. Add same water and lemon juice and cover the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming apart. Cook on medium heat for an hour and a half. Serve cold.

See our Greek Recipes section for Great Dolmades Recipes and many other.

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