Gyros Burgers
Ingredients
· 1/2 pound lean ground beef
· 1/2 pound lean ground lamb
· 1/2 onion, grated
· 2 cloves garlic, pressed
· 1 slice bread, toasted and crumbled
· 1/2 teaspoon dried savory
· 1/2 teaspoon ground allspice
· 1/2 teaspoon ground coriander
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1 dash ground cumin
Directions
1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked through.
Horiatiki Salad (Vilage Salad) or Greek Salad
Horiatiki Salad, Easy to Make and Healthy, A traditional Greek Salad. The Village salad is considered to be the most popular Greek Salad out there. It is a summer salad, but you can make it all year around as long as you can get fresh ingredients.
Ingredients:
1 tomato
1 small cucumber
1 piece of feta cheese
½ onion, or a whole small size onion(red or white onions are fine)
Olives
2-3 teaspoons of olive oil
1 teaspoon red wine vinegar
Salt, pepper and oregano
1 tomato
1 small cucumber
1 piece of feta cheese
½ onion, or a whole small size onion(red or white onions are fine)
Olives
2-3 teaspoons of olive oil
1 teaspoon red wine vinegar
Salt, pepper and oregano
Before you proceed to our Greek Village Salad recipe here are some other Greek Recipes in cheap Greek recipe books
[phpbay]Greek cook book, 5[/phpbay]
Wash the vegetables well and chop them up in small pieces. Place them in a plate and add the piece of feta cheese. You can crumble, cut or place the piece whole. 
Htipiti (Red Pepper & Feta Dip)
Serves 4-6 people.
Ingredients
§ 250g Red Onion
§ 80ml Iliada PDO Extra Virgin Olive Oil
§ 700g Karyatis Roasted Red Peppers
§ 500g Good Greek Feta Cheese – ideally Barrel Aged Feta
§ 50ml Odysea Aged Corinthian Vinegar*
§ 1 tsp Thyme
§ Salt & Freshly Ground Black Pepper to season.
* If you do not have this available then substitute with Balsamic Vinegar
Method
1. Preheat oven to 200°C/ Gas Mark 6
2. Peel onions, chop in half and place on the baking tray.
3. Drizzle with around 20ml of the extra virgin olive oil and roast for approx 45 min, until soft.
4. Finely chop the roasted red peppers, roasted onions and mix together with the feta cheese.
5. Add the remaining oil, vinegar and thyme.
Take care not to over mix as it will only turn into a paste and this is not the desired consistency, small chunks of feta should still be visible.
A traditional Greek meze dip. Ideal as an appetiser served with warmed pita, olives and a round of drinks.
Kalamata Pork Tenderloin with Rosemary
Ingredients
· 1 pound pork tenderloin medallions
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 tablespoon olive oil
· 1 tablespoon chopped fresh rosemary
· 1 clove garlic, minced
· 1/2 cup dry red wine
· 1/2 cup chicken stock
· 1/8 cup sliced kalamata olives
· 1 tablespoon minced lemon zest
Directions
1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Keftedes (Greek Meatballs) Recipe
Ingredients:
§ 500g minced beef
§ 500g minced lamb or pork
§ 1 piece of bread, soaked in water and squeezed as dry as possible, to make 2 cups
§ 2 cups onions, finely chopped
§ 2-3 tbsp fresh parsley, chopped
§ 1 tbsp fresh mint, chopped
§ 2 tsp dried oregano
§ 2 eggs, beaten
§ Salt & freshly ground black pepper
§ Flour
§ Oil for frying
Method
1. Mix all ingredients (except for flour) together in large bowl and leave to rest for ½ hour.
2. Shape into small balls, cover lightly with flour and fry in very hot oil until golden.
Ketchup al la Greque!!
Ingredients
§ 1 Jar Odysea tomato perasti
§ 200g preserved red peppers
§ 300g sun drenched tomatoes
§ 150/200ml extra virgin olive oil
§ A touch of cinnamon
§ Seasoning
Method
1. Puree in a blender with the tomato perasti until smooth; gradually add the olive oil, cinnamon, salt, and pepper.
2. These tomatoes may now be put in a sealed container and stored in the fridge, where they will keep for a week. They can also be covered with olive oil before being sealed and refrigerated and this way they will last about 3 to 4 weeks.
Also try stirring into pasta instead of using as ketchup, or simply eat with warm bread and feta cheese.
Kolokythokeftedes (Fried Courgette patties)
Ingredients
§ 2 courgettes, thickly sliced, skin on or lightly peeled
§ 250g onions, sliced
§ 6 tbsp dried breadcrumbs
§ 2 medium eggs
§ 3 tbsp crumbled Roussas Feta cheese, or kefalotiri cheese
§ 1 tsp wine vinegar
§ 2 tsp Extra Virgin Olive Oil
§ Salt
§ Freshly ground pepper
§ 1 tbsp fresh parsley, chopped
§ 1 tsp fresh dill, chopped
§ A little fresh mint, chopped
Method
1. Boil the sliced courgettes and onions for ¾ hour then drain.
2. Leave in a sieve and place a heavy weight over to allow all of the water to drain, leave like this for as long as you can, allowing the courgettes and onions to be as dry as possible.
3. Place the breadcrumbs, eggs, vinegar, oil, pepper and herbs in a food processor and blend well.
4. Gently fold in the courgette & onion mixture and the cheese, taking care not to over mix. The mixture should not be too wet, you need it to hold in a pattie shape, if it is too wet add more breadcrumbs.
5. Scoop tbsp size balls of the mixture and flatten to form small patties. Sprinkle well with flour. Fry in a saucepan with olive oil until golden and serve immediately.
Great with a sweet and spicy tomato sauce for dipping. Also good served cold.
Lamb Braised with Quince (Kidonato)
Ingredients
· 2 tablespoons olive oil
· 2 pounds boneless lamb shoulder, cut into serving-size pieces
· 2 tablespoons butter
· 1 onion, diced
· 1 cup water
· salt and pepper to taste
· 1 teaspoon ground cinnamon
· 2 tablespoons white sugar
· 4 quinces - washed, cored, and quartered
Directions
1. Heat the olive oil until smoking over medium-high heat. Add the lamb and sear until well browned on all sides, then set aside. Reduce heat to medium, then stir in butter and onions, and cook until the onion has softened and turned translucent.
2. Pour in water, then season with salt, pepper, cinnamon, and sugar. Add seared lamb pieces, and quartered quince. Cover and bring to a simmer.
3. Simmer the kidonato over medium-low heat for 1 hour, or until the lamb is tender, adding additional water if needed.
Lamb Kebabs
Ingredients
§ Cubed Lamb
§ 1 Cup of Greek Style Yoghurt
§ 2 tsp Harissa Paste
§ 1 tsp Redcurrant Jelly or Odysea Honey
§ 2 tbsp Odysea Extra Virgin Olive Oil
§ ½ Garlic Bulb - crushed
§ Lemon Juice
§ Cumin
§ Paprika
§ Black Pepper
Method
1. Mix all the Marinade Ingredients together
2. Add the cubed lamb to the marinade and mix well
3. Refrigerate for 2 to 24 hours
4. Remove from the fridge and skewer up the lamb
5. Grill the skwered lamb for 8-10 minutes or BBQ on indirect heat, lid down, for 15 minutes
6. Remove from the heat and stand covered for 10 minutes
7. Unskewer the lamb and pile onto a large plate
8. Serve with warmed pita bread and fresh houmous
Also delicious served with couscous.
Lamb & Greek Feta Salad on Pita Bread
Ingredients
§ 1 heart of romaine lettuce (or similar according to taste)
§ 150g Roussas Greek Feta Cheese, chopped
§ A handful of Rovies Kalamata Black Olives
§ 2 tbsp Odysea Extra Virgin Olive Oil
§ 1 tbsp Odysea Aged Corinthian Vinegar
§ 4 small tomatoes, chopped
§ 1 medium cucumber, chopped
§ 4 rounds Elviart Traditional Greek Pita Bread
§ 500g leftover roast lamb (approx)
§ 4 tbsp Greek style yoghurt
§ 1 lemon, quartered
§ 1 tbsp dried oregano
§ 1 tbsp vegetable oil
§ Sea salt and pepper
Method
1. First make the salad: slice the lettuce and toss with the tomatoes, cucumber, feta, olives, olive oil, vinegar, sea salt and pepper.
2. Lightly warm the pita bread.
3. Roughly cut the lamb into odd bits and pieces.
4. Heat the oil in a non-stick frying pan. When hot, sear the lamb fiercely and fast over high heat, tossing the pan occasionally, until the meat sizzles.
5. Scatter with salt, pepper and oregano.
6. Place the meat on the pita bread, top with yoghurt, and serve with the salad and lemon wedges.
A Great recipe for using up left-over lamb, works well with chicken or pork too.
Mandarins, Olives and Sweet Red Onion Salad with Sesame Seeds
Ingredients
§ 250g Mandarins, peeled and separated
§ 1 Seville Orange, peeled with pith removed, and thinly sliced
§ 30 Kalamata olives
§ 30 natural cracked green olives
§ 75ml fine peppery extra virgin olive oil
§ 2 red onions, peeled and sliced preferably with a mandolin
§ ½ teaspoon fennel seeds, toasted and grounded
§ A touch of cinnamon
§ Pinch of red chilli flakes
§ 1 bunch finely shredded mint
§ 1½ tablespoons sesame seeds
§ Some sea salt
Method
1. Put all ingredients together in a large mixing bowl and gently toss together.
Mousakas-Greek Moussaka
Mousakas is a very popular Greek Recipe. There are many variations of how to make moussaka or mousakas in Greece and these variations depend on the location or just the family tradition. This is a recipe for mousakas that my mother uses. To make the mousakas dish you will need a few different ingredients. You will need to also make béchamel sauce. See the end of this recipe. To start for the mousakas you will need:
Ingredients for 9×11 pan/Pyrex dish of mousakas
½ kg of lean ground beef,
2 large eggplants,
2 large potatoes,
1 large red onion,
1 tablespoon of dried up parsley or 3 sprigs of fresh parsley,
1 tablespoon of salt, pepper,
1 garlic clove,
4 large fresh ripe tomatoes or 1 medium can,
½ cup of grated parmesan cheese or any other kind of hard salted cheese.
In order to make mousakas you should start by chopping the onions the tomatoes, the parsley and the garlic finely. Sauté these ingredients for a few minutes in a pan and then add the meat. After you add the meat for your mousakas add the some salt and pepper. Bring the mousakas mix to a boil and then simmer it for about half an hour until the sauce is thick. Set it aside and let it cool down. Slice the eggplants crosswise to create half inch thick circles and submerge them in a large mixing bowl with plenty of salt (2 tablespoons). Then let them sit for about half an hour. Afterwards we drain the water and wash the eggplants thoroughly with cold water. This process with salt water eliminates the bitterness of the eggplant. Take a plain cooking sheet and sprinkle some olive oil onto it and place the eggplant slices on it. You might need more than one cooking sheet depending on how big your eggplants are. After you place them on the sheet sprinkle them again with some oil. Place the eggplant sheet or sheets in a preheated oven at 400F until they soften on both sitde. You might have to turn them around mid way. Clean the potatoes and wash them well. Slice them in round slices and fry them with very little oil on a non stick pan. Let them cool down. Use some olive oil to brush a Pyrex dish with oil and place the sliced slightly fried potatoes crosswise. This will be the base for our mousakas. Over the potatoes arrange one layer of baked eggplants slices and then add the meat mix or sauce by spreading it over the eggplants. Sprinkle our moussaka with some parmesan cheese we add another and final layer of baked eggplant slices. Our dish is now ready for the Greek béchamel sauce. Add and bake at 370F until our mousakas becomes golden/brown. And there you have it freshly baked mousakas. You can either refer to this dish as mousakas or moussaka, either way it is an absolutely delicious Greek Recipe.
Odysea Classic Salad Dressing Recipe
Ingredients
§ 250ml Odysea Extra Virgin Olive Oil
§ 2 tbsp Odysea Pine & Fir Tree Honey
§ 1 tbsp Dijon style mustard
§ 1 tsp salt
§ Freshly ground black pepper
Method
1. Combine all the ingredients in a jar, close and shake well.
Olive Bread Recipe
Bread Ingredients:
§ 1 cup olive oil
§ 1 cup orange juice
§ 4 cups (approx.) self-raising flour
§ 1 tsp salt
§
Ingredients for the filling:
§ 2 cups Kalamata or Green olives, or a mixture of both, chopped
§ 2 tbsp olive oil
§ 5 spring onions, finely chopped
§ 2 tbsp fresh mint, chopped
§ Freshly ground black pepper
§ Sesame seeds (optional)
§
Method
1. Mix the orange juice and oil together in a large bowl and add the flour, using enough flour to form a smooth, pliable dough. Leave to rest for ½ hour while you prepare the filling.
2. Pre-heat oven to 190°C.
3. Fry the spring onions in olive oil until transparent, add the olives and stir over the heat. Add pepper and mint, mix well and remove from the heat.
4. Take the dough and split into 3 equal pieces.
5. Form 1 piece into an oblong ‘loaf’ shape and flatten. Place ⅓ of the filling along the length of the dough and fold the dough over the filling to close. Sprinkle with sesame seeds, if desired. Place on a baking tray lined with greaseproof paper, with the seam facing down.
6. Repeat for the other 2 pieces of dough.
7. Bake for 20-30 minutes or when the loaves become a golden colour.
"Serve with Greek dips such as Taramosalata, or as part of a meze platter"
Olive Relish Recipe
Ingredients
§ 1 cup Odysea Pimento-stuffed green olives, drained
§ 200g Karyatis Jumbo Natural Black Olives, rinsed well
§ 1 ½ tbsp Odysea Extra Virgin Olive Oil, more or less to achieve desired consistancy
§ 3 tbsp drained bottled capers
§ 1 large garlic clove, crushed
§ 1 tsp Odysea Aged Corinthian Vinegar or fresh lemon juice
§ ⅛ tsp dried oregano
§ ⅛ tsp dried hot red pepper flakes, more or less according to taste
Method
1. Combine green olives, black olives, capers, olive oil, garlic, vinegar (or lemon juice), oregano and red pepper flakes in a blender and pulse until coarsely chopped.
2. Store in a glass jar and refrigerate until ready to use.
Serve with toasted Elviart traditional pita bread, warm crunchy bread, crostini or as an accompaniment to meat or fish
Olive Tapenade Recipe
Ingredients
§ 1 Jar Karyatis Kalamata Olives
§ 50g Capers
§ 2 Cloves Garlic
§ ½ tsp dried thyme leaves
§ Juice of ½ fresh lemon
§ Fresh ground pepper to taste (about 10 turns on grinder)
§ 1 - 2 tbsp Extra Virgin Olive Oil
§
Method
1. Combine olives, capers and garlic in a blender and process until well mixed, then add thyme & pepper.
2. While the processor is running add the lemon juice, stop to scrape sides of bowl and then add olive oil with the processor running.
3. Store in refrigerator. Take out about 30 minutes before serving to bring to room temperature.
4. Spread on toasted Elviart traditional pita bread, baguette, crackers or as a dip with grissini and raw vegetables.
Peppy's Pita Bread
Ingredients
· 1 1/8 cups warm water (110 degrees F/45 degrees C)
· 3 cups all-purpose flour
· 1 teaspoon salt
· 1 tablespoon vegetable oil
· 1 1/2 teaspoons white sugar
· 1 1/2 teaspoons active dry yeast
Directions
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Potatoes with Saffron & Garlic Mayonnaise
Ingredients
§ Large pinch Krokos Kozani Red Saffron stigmata + a small pinch extra
§ 1.2kg potatoes cut in half
§ 110ml Extra Virgin Olive Oil
§ 1tbsp white wine vinegar
§ 4 cloves crushed garlic
§ 190g mayonnaise
§
Method
1. Place saffron in a pan of salted water and bring to boil, add potatoes and cook until tender. Drain and return to pan.
2. Add the oil and vinegar and mix well.
3. Put saffron in a boil with the boiling water and allow to cool as the colour intensifies, then mix in the garlic and mayonnaise. Cover and put in the fridge.
4. When ready, toss potatoes in mayonnaise mixture and mix well.
Excellent with roasted meat or chicken and a salad.
Roast Potato Salad with Red Pepper & Saffron
Ingredients
§ 12 small potatoes, halved with skin on
§ 250g Karyatis Roasted Red Peppers
§ 2 large cloves of garlic, skin on
§ 2 tbsp Extra Virgin Olive Oil (use more or less as desired)
§ 1 tbsp sea salt
Dressing:
§ 2tbsp white wine vinegar
§ 2tbsp Extra Virgin Olive Oil
§ 2tbsp finely chopped chives
§ ¼ tsp Krokos Kozanis Saffron stigmata
§ Sea salt & freshly ground black pepper
Method
1. To make the dressing combine all ingredients and mix well.
2. Preheat oven to 200 °C.
3. Put potato and garlic in a roasting pan drizzle with olive oil and salt.
4. Roast for 30 minutes then remove the garlic.
5. Roast potatoes for another 20 minutes until tender then remove and leave to cool.
6. Remove skin from garlic, crush the garlic and add to salad dressing.
7. Drain red peppers and cut into thin strips.
8. Combine potatoes, peppers and dressing and mix well.
Roasted Red Pepper & Olive Spread Recipe
Ingredients
180ml Odysea Extra Virgin Olive Oil (approx)
1 clove of fresh garlic
½ tsp crushed dried rosemary
½ tsp fresh ground black pepper
Method
1. Finely chop garlic in food processor.
2. Add olives, peppers and seasoning and pulse until coarsely chopped.
3. With the processor running add the olive oil, using more or less oil to achieve desired consistency.
Try spreading over cream cheese and serve with Elviart traditional pita bread.
Ingredients
· 2 pounds lamb, cut into 1 inch square cubes
Directions
1. Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
Skordalia
Skordalia is a popular Greek dip. It is not for the faint hearted. It is a a strong garlic dip that can accompany fish fried in batter. Skordo in Greek means garlic….so have that in mind when you go to restaurant and order it. For those interested in making it, here is the recipe.
Skordalia Ingredients:
6 pieces of garlic
1 cup of breadcrumbs
Salt
Juice from 1lemon
2 teaspoons of vinegar
1 cup of olive oil
2 teaspoons of vinegar
1 cup of olive oil.
Before you proceed to our Skordalia recipe here are some other Greek Recipes in cheap Greek recipe books
Crush the garlic until it has almost purred. Wet the bread crumbs with some water and add them to the mashed garlic along with some salt. Slowly add the oil, the lemon and the vinegar interchangeably and as you are mixing. Mix the skordalia until it gets as soft as you like it to be. Note that some instead of bread or bread crumbs use mashed potato. To do so mash the potato with some oil but don’t use milk or butter; after the potatoes have cooled down start adding them to the garlic by following the above instructions.
Soutzoukakia me Elies
(Greek Meatballs with Olives in Tomato Sauce)
Ingredients:
For the meatballs (should yield approx. 30 meatballs):
§
§ 1 large onion, grated or finely chopped
§ 1 tbsp Odysea Aged Corinthian vinegar
§ 250g Odysea Green Cracked Olives
§ 100g bread (soaked in water and then squeezed dry)
§ 1 medium egg
§ 1 tbsp fresh chopped parsley
§ 1 tsp oregano
§ 2 tsp cumin
§ 1 tsp freshly ground black pepper
§
For the sauce:
§ 500g lightly concentrated tomato sauce
§ 1 glass white wine
§ 1 tsp sugar
§ 2 cloves garlic, crushed (optional)
§ ½ cup Extra Virgin Olive Oil
Method
1. Put the onion, bread, egg, salt, pepper, cumin parsley vinegar and oregano in a food processor and blend well.
2. Place the mixture in a bowl, add the minced meat and mix together with your hands.
3. Take approx 1tbsp of the mixture and form it into an oval shape meatball, continue until all the mixture has been used.
4. Oil a flat oven-proof dish or deep baking tray and place the meatballs side by side in one layer.
5. Bake in the middle of a very hot, pre-heated oven (200°C) for 20 minutes until the tops become brown. Remove and pour the wine over them. Return to the oven while you prepare the tomato sauce.
6. In a large jug, mix together the tomato sauce, sugar, salt, olive oil, olives and garlic (optional).
7. Remove the meatballs and pour tomato and olive sauce mix over them.
8. Return to the oven and bake until the sauce begins to bubble (about 5 minutes) then reduce the temperature to 180°C and cook for a further 20 minutes.
Excellent served with rice, pasta or potatoes.
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