Traditional Greek Cooking Recipes

Bean Soup(National Dish Of Greek)Traditional.

noreply@blogger.com (sakisgalan) — Mon, 28 Mar 2011 18:48:00 +0000

Materials:
½ pound dried beans (white large size)
1 onion
4-5 medium carrots
2-3 celery stalks
1 cup olive oil
tomato puree or tomato paste
parsley
salt
instructions
Place the beans in water in the evening with one teaspoon baking soda.
In the morning we start cooking. Allow the beans to a boil and throw the first water.
Then Replace the beans in a saucepan and add boiling water to cook faster. Once you begin to soften add the remaining ingredients, leaving the end of the tomato, tomato paste and lemon juice

Lamb On The Spit-Greek Style

noreply@blogger.com (sakisgalan) — Mon, 28 Mar 2011 16:49:00 +0000

GREEK Easter table (traditionally.)

noreply@blogger.com (sakisgalan) — Mon, 28 Mar 2011 16:46:00 +0000

Image via Wikipedia

Lamb On The Spit.
execution
Roasting lamb from the tail and push to get the spit from the center of the head.
Season to taste the lamb from the inner side. You can put oil on hand minimum (or a kitchen brush) and the lamb smeared outside to hang onto the lamb with salt. Then salt and pepper and externally at the back, neck, feet.
The sew the opening with a needle with a thread or wire minute. This is not to run the suet in cooking, otherwise it could stay and open.
The twinge and alatopiperoma made by the previous night.
On Easter Sunday morning preparing the fire. You make a pit of coals in the length of the Lamb.
The fire must be very low. To cook the lamb wants 2-3 hours depending on the heat you have. The authority wants quick turn, helps to prevent "grab" the lamb that is not burned.
Cooking the lamb wants patience. Do not rush to cook, wants to put up high and low fire. If you put low (near the fire) will cook faster but can burn.
Important role in salt taste plays and how you put (depending on how salty you want it).
sakisgalan

Soup (traditional Easter recipe GREEK)

noreply@blogger.com (sakisgalan) — Sat, 26 Mar 2011 16:08:00 +0000

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For the table of the Resurrection
4 people
Ingredients
1 pluck
GUT tripe, legs of lamb
1 cup. spring onions, fin ely chopped
1 cup. several herbs such as parsley, mint, fresh oregano, fennel
1 cup. tomato juice
2 eggs
juice of 1 lemon
Clean and wash very well the pluck and any other piece of lamb chose. Wash thoroughly and Gut, turning it inside out. Put them all and Blanch and then throw the water. Chop and place in fresh water to a boil.
In a skillet saute the onions and smells and add the tomato. Let it boil a little.
When the meat will cook well, add the sauce smells (water that exists in the pot should not be much. If we remove as much needed).
Let all boil together for a while and just be ready, Cut them egg soup.
serve immediately
sakisgalan

Τripe(After a Night out a dish of Tripe will Stimulate!)

noreply@blogger.com (sakisgalan) — Sat, 26 Mar 2011 12:50:00 +0000

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Will Νeed
Pork belly
1 pork leg
Water
2 bottles Vinegar
Garlic (whole)
Chilli or dried chilly pepper
Salt
Pepper
Instructions
Cut the pork belly in small pieces and plot as much as possible the leg.
In a large bowl with water and rinse after the drain, refill with water and pour a bottle of vinegar, leaving the means to soak half an hour.
Put in a jar of garlic cloves inside which we tread on the side of the knife. Fill it with vinegar and close the lid.
In a large pot boil water and put it inside the tripe along with the leg to a boil. Remove water, and refilled with fresh hot water in our material.
Boil over medium heat for 4 hours. Following the first hour, we can chop the stem, without removing the bones and continue cooking.
Add half a tablespoon of salt.
Serve hot, throwing in A with two tablespoons skordostoumpi and chilli pepper, or DRIED pepper, and some black pepper.
sakisgalan

Pork With Celery.[Greek Cuisine]

noreply@blogger.com (sakisgalan) — Thu, 24 Mar 2011 11:47:00 +0000

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will need

1 kg pork portions
1.5 Mr. celery
2-3 green onions chopped
1 onion, chopped
oil
Salt and pepper
2 eggs
3 lemons (juice)
execution
Wash thoroughly and cut celery in 3.
Place in saucepan over low heat without any water.
Just make the moist and tender strain.
Fry in enough oil fresh onion and dried and then the meat.
When well browned add the celery.
Put water, salt and pepper and cook about 20 minutes in pan.
Once our food and left with a little zoom beat egg yolks well happen meringue with two forks then add the egg and continue beating.
Finally add the lemon juice and a little zoom the food.
Pour the lemon sauce on the food, shake the pot everywhere we go and serve immediately.
sakisgalan

Lamb in The Oven (Traditional Greek)

noreply@blogger.com (sakisgalan) — Wed, 23 Mar 2011 21:06:00 +0000

Image by sweet mustache via Flickr

Serves 6 persons
1,5 kg lamb (front part preferred)
1/4 tea cup olive oil
Juice of two lemons
1 spoon oregano (if fresh then better!)
Salt
Pepper
METHOD
Wash the lamb, and dredge with salt, pepper and oregano.
Place it into a baking pan and pour the olive oil and the lemon juice
. Add 1 cup of water and bake in 180 - 200 C until it is well baked.
At regular intervals pour the lamb's sauce on top of the lamb.
sakisgalan

pasta salad with walnuts

noreply@blogger.com (sakisgalan) — Tue, 22 Mar 2011 10:57:00 +0000

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Serves 4
4 tbsp walnuts cut
350 g cooked whole grain screws
3 large tomatoes, sliced
a handful rocket
2 tablespoons fresh basil
1 clove garlic, crushed
4 tablespoons walnut oil
2 tbsp balsamic vinegar
execution
In a large bowl, mix all ingredients except
of garlic, oil and vinegar.
These materials to knock together and pour over the salad
Serve immediately
Bon Appétit
sakisgalan

Mousakas Hellas traditional

noreply@blogger.com (sakisgalan) — Sun, 20 Mar 2011 20:39:00 +0000

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Materials:
2 pounds eggplant, round
125 gr. cheese, grated
salt, pepper, sugar
1 / 2 bunch chopped parsley
Preparation
1 kilo minced (1 / 2 ground beef & ½ pork)
400 gr. Tomatoes, ripe, chopped or grated
2 tbsp tomato paste
150 gr. white wine
2 large onions, chopped
100 gr. oil
2 cubes beef
4 egg whites
black pepper, salt
2-4 cloves garlic
1 tbsp parsley
1 tbsp chopped mint
spices
1 tablespoon oregano
1 teaspoon clove
2 tablespoons cinnamon
2 bay leaves
nutmeg
Wash and cut the eggplant into thick slices a finger.
The salt and leave or colander or paper towels to remove all the fluids.
The fry until lightly browned and then place them on paper towels or paper towels, pressing gently to absorb oil.
Grease a tins, sprinkle some bread crumbs, place the first layer of eggplant and sprinkle with grated cheese.
Put oil in a saucepan and when it starts sizzling, put the onions and garlic and when you start to add the minced blonde be deep fried until it started to turn white slightly and pour the wine. Add 2 cups of water, which means we dismantle knor cubes, chopped tomatoes, tomato paste dissolved, parsley, mint, clove, nutmeg gender bay salt and pepper and let the mixture simmer over low heat until drink the water (around 20 minutes). Remove the pan from the heat, allow mixture to cool and add the egg whites and mix.
On the first layer, we have put in tepsi poured a layer of meat mixture, sprinkle with nutmeg and cinnamon and place the second layer of eggplant, continuing the same way as before, ie, grated cheese, meat, nutmeg, kanella.Stronoume the sauce over the eggplant, then sprinkle the surface with breadcrumbs and grated cheese.
Bake in preheated oven to 180 degrees until sauce is golden.
Bon Appétit.
sakisgalan

Fish Fillet

noreply@blogger.com (sakisgalan) — Sat, 19 Mar 2011 11:53:00 +0000

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Filet Mignon
(4 servings)
(from The Mediterranean Prescription)

1 T. each of salt and black pepper
1 T. thyme
2 cloves garlic, chopped
2 T. extra virgin olive oil
2 pounds of filet mignon in one piece
Combine salt, pepper, thyme, and oil in a small bowl. Make 8-10 slits in the meatand rub the spice mixture into the slits and over the surface. Let the meat sit for 30-60 minutes in the refrigerator. Then let sit at room temperature for 30 minutes. Preheat oven to 475 and roast meat for 20-30 minutes, until internal temperature reaches 120 for rare and 130-135 for medium. Remove from oven and let rest for 5-10 minutes before slicing.
sakisgalan

TRADITIONAL GREEK Salad.

noreply@blogger.com (sakisgalan) — Fri, 18 Mar 2011 10:02:00 +0000

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Materials
3 large tomatoes, cut tight to 8, each
1 cucumber, sliced (if you take the non-tender skin)
1 green pepper sliced into rings
1 red onion, sliced
10 kalamata olives, preferably without the kernel
150 grams feta cheese cut into small cubes
2 tablespoons vinegar
oil equivalent (not to swim)
salt
oregano
Execution:
In a bowl add the tomatoes, cucumber, pepper, onion, olive oil, salt, stir everything together and decorate the salad with cheese, olives and oregano. [feta cheese] and olive KALAMON
sakisgalan.

fish ala GREEK!

noreply@blogger.com (sakisgalan) — Fri, 18 Mar 2011 09:44:00 +0000

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4 sea bass sea bream
salt, pepper minimum
4 teaspoons oregano
4 teaspoons thyme
5 teaspoons fennel
7 teaspoons dill
lemon, olive oil.
Implementation
cleaned fish. add salt and pepper
Coat them with the oregano, fennel, dill, thyme
. inside and we put some extra
herbs, as well as season.
The lubricated by out well,
and after lubricate the grill and put them to cook
Once cooked, and from both sides put them in a
platter and pour lemon beaten.
paths.
sakisgalan.

many old GREEK RECIPE[Tas Kebab]

noreply@blogger.com (sakisgalan) — Fri, 18 Mar 2011 09:36:00 +0000

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Materials
1 kg beef into bite-sized pieces
1 red pepper in washers
2 MEASURES onion slices
2 pieces of garlic
.2 crushed tomatoes, 4 tablespoons tomato paste.
1 cup red win
Olive oil 1 cup wine, 1 / 12 cup water, 1 tablespoon pepper.
1 teaspoon oregano 1 / 4 teaspoon cinnamon,
1/8teaspoon cloves,1 bay leaf, 1 / 2 teaspoon sugar.salt.
execution
Heat the olive oil and saute onion, garlic, and peppers.
add the meat and leave it up to save the liquid completely.
add the spices and after deep fried meat and pour the wine.
END Put the tomatoes and water, and put the meat until they become very soft,and stay with the sauce.
even a few secrets.
Serve it with rice or mashed.
sakisgalan.

TRADITIONAL GREEK FOOD[ Pastitsio]

noreply@blogger.com (sakisgalan) — Thu, 17 Mar 2011 23:00:00 +0000

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Ingredients
500gr.makaronia No3 cooked
For minced
500g minced beef
3 large onions
1k.s. paste
3 tomatoes
1k.g. cinnamon
allspice
parsley
salt
freshly ground pepper
For the sauce
1 liter of fresh milk
50g butter
100g flour
nutmeg
salt
freshly ground pepper
1 egg yolk
Crumbs mizithra [If not you have a non parmesan PUT]
cooking instructions
Boil the macaroni and pour into a pie pan add one tablespoon butter.
In skillet lightly brown onion and meat and then add all ingredients with half a glass of water and simmer for 25 minutes no.
In a pot, pour in half a glass of milk and keeping the heat with butter.
The glass of cold milk, add the flour and stir to melt.
When heated through pour the flour with milk in a saucepan stirring continuously.
Add salt, pepper and fresh nutmeg.
Once the clot cool and at the end add the egg and 250 grams. mizithra. [the parmesan cheese.]
Finishing
Add the cheese and meat and mix well with pasta. Finally add the bechamel to pour over.
The poured well and sprinkle with extra cheese.
Bake at 180 degrees in opposition for 30 minutes ... and voualaa!
Bon Appétit
sakisgalan