Stuffed Vegetables

Stuffed Vegetables

Tomates kai piperies gemistes or gemista 4 tomatoes (choose ripe red, full-fleshed tomatoes) 4 green peppers (choose rounded, medium-sized green peppers, that will stand easily on their bases) 1 large, finely chopped onion, salt and pepper 1/4 tsp. ground pimento 2 tbs. finely chopped fresh parsley and mint, mixed 5 oz (150 g) uncooked weight …

Pilafi

Pilafi

RICE AND PASTA DISHES, PIES Pilafi The traditional measurements are 2 cups (16fl oz/450 ml) of water or stock to one cup (7 oz/200 g) of uncooked rice, and one rounded tablespoonful of butter, oil, or fat per cup of water Bring the water or stock to the boil. Add the rice and seasonings and …

Pastitsio

Pastitsio

Minced beef and macaroni pie (Pastítsio) 2 large finely chopped onions, 5 tbs. olive oil, 1 ¼ lb. (700 g) finely ground, lean beef, 1/2 teaspoon ground cinnamon, 4 fl oz (125 ml) white wine 1 can (13 fl oz/400 ml) peeled tomatoes, drained of juice, de-seeded and chopped, 1 bay leaf, salt and pepper, …

Okra braised

Okra braised

Bamies Laderes 2 medium onions, finely chopped 1 clove garlic, 3 tbs. olive oil, 1 lb. (500 g) okra 1 can (400 g) peeled tomatoes and their juice, seeds removed 1 stick celery, finely chopped ¼ teaspoon ground coriander, salt and pepper Clean and prepare the okra. Sauté the onion and garlic in the oil …

Mousaka

Mousaka

2 lb. (1 kg) finely ground beef or 24 oz (675 g) beef and 8 oz (225 g) lamb, both finely ground. The meat must be as lean as possible 1 medium tin ( 13 oz/400 g) peeled tomatoes, de-seeded and liquidized with their juice 4 medium-sized round aubergines 2 medium onions, finely chopped, 4 …

Little shoes

Little shoes

Little shoes (papoutsakia) (Aubergines filled with meat and topped with bechamel sauce) Just why they are called papoutsakia (little shoes) is not exactly clear, but I suppose these boat-shaped savouries do vaguely resemble the shape of those soft leather-soled “slippers” worn by the soldiers with their ceremonial dress at the Tomb of the Unknown Warrior …

Lamb casserole

Lamb casserole

Gouvetsi kritharaki This popular winter dish in Greece takes its name from the youvetsi or gouvetsi, or earthenware casserole, in which it is traditionally cooked. In many taverns today, youvetsi is prepared in individual little earthenware casseroles and served directly from the oven to the table in them. As a substitute for the type of …

Chania zucchini pie

Chania zucchini pie

Chania zucchini pie (Boureki ton Hanion) This is a speciality of our area. The pastry used for it is a thicker version of fyllo, so this is one recipe where you could very well try to make your own pastry! 2 lb. (1 kg) potatoes, peeled and cut into thin rounds-waxy new potatoes are best …

Dolmadakia

Dolmadakia

‘ (Dolmades, dolmadakia yalantsi) A very traditional and famous mezé and delicious vegetarian dish is a plate of dolmades yalantsi, usually served with a dollop of thick, creamy yoghurt, or dolmádes avgolemono, stuffed vine leaves with egg and lemon sauce. Tinned, ready-made Greek dolmades, with rice stuffing, served cold, with plenty of lemon to squeeze …

Salads

Salads

SALADS MADE WITH COOKED VEGETABLES Wild Greens (Horta) In rural areas of Greece, housewives will collect any number of greens, usually of the dandelion or spinach type, to which they give the collective name horta. These are blanched, boiled and served lukewarm or cold, dressed with olive oil and lemon, and is greatly esteemed. Most …