Greek Seasoning Blend
Serve with steaks, pork chops, chicken or fish.
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients; store in an airtight container.
Greek Salad Dressing
3/4 cup olive oil
1/4 cup red wine or white vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon freshly-ground black pepper
Put all ingredients in small jar; shake thoroughly. Chill before serving.
Greek Meatballs
2 pounds lean hamburger
1 egg, beaten
2 tablespoons mint leaves
1/2 teaspoon dill flakes
1 teaspoon vinegar
4 slices soft bread
6 cloves garlic, crushed
1 large onion, chopped
Salt and pepper, to taste
Mix all ingredients and form into walnut-size balls. Flour them lightly and brown in oil. Add to sauce. Simmer meatballs and sauce 20 minutes. Add water if needed. The meatballs can be put into grape leaves and simmered in sauce until done.
Sauce
2 (8 ounce) cans tomato sauce
1 onion, chopped
3/4 cup butter
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 bay leaves
Greek Lentil Soup (Soupa Fakez)
3 cups uncooked lentils
12 to 15 cups hot water
1 cup vegetable oil
4 to 5 cloves garlic
1 onion, minced
2 stalks celery
2 medium carrots, minced
1 sprig rosemary
1 1/2 pounds tomatoes, peeled and strained or
1 (30 ounce) can tomatoes
Salt and pepper, to taste
Vinegar (optional)
Soak the lentils overnight in cold water. Rinse and place in a large pot with plenty of water. Bring to a boil. Drain off this water and replace it with the 12 to 15 cups hot water. Add the remaining ingredients except the tomatoes and salt and pepper. Simmer for 45 minutes, then add the tomatoes and cook for about 20 minutes longer (until the lentils are soft). Season
Serve hot.
Greek Hot Potato Salad
4 to 5 large potatoes
1 large onion, sliced
1/2 cup celery, diced
Salt and pepper
1/2 cup olive oil
Juice of 2 lemons
Parsley, chopped
Boil potatoes until tender and keep hot. Slice onion into a large bowl. Sprinkle with salt and cold water, and allow to stand about 5 minutes; drain.
Slice hot potatoes and add to onions. Add olive oil, lemon juice and celery. Mix well to absorb dressing. Season to taste, and garnish with chopped parsley.
Serve warm.
Greek Easter Soup with Avgolemeno Sauce
1/2 chicken, cut up
3 cups water
1/2 cup (1 stick) butter
4 scallions, finely chopped
5 cups water or chicken consomme
1/2 cup fresh dill
1/2 cup parsley, finely chopped
1/2 cup rice
Salt and pepper
Boil chicken in the 3 cups water for 50 minutes. Remove from heat; strain broth and set aside. Chop chicken into pieces.
Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown. Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently. Add chicken broth and enough water to make 2 quarts liquid; bring to boil and add rice. Reduce heat and cook until rice is done. Remove from heat and blend in Avgolemeno Sauce.
Avgolemeno Sauce (Egg-Lemon Sauce)
7 eggs (at room temperature)
2 tablespoons water
Juice of 3 lemons
Beat egg whites with water until stiff. Blend in egg yolks, then add lemon juice, beating until thick. With a ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour sauce into soup and serve immediately.
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
Greek Chicken with Rice
1 (3 pound) broiler chicken
1 medium onion, chopped fine
3 cups boiling water
1 1/2 cups canned tomatoes
1 teaspoon cinnamon
1/3 cup olive oil
Salt and pepper
Clean chicken thoroughly and cut into pieces.
Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season to taste. Add 1 cup water; cover and cook over low flame until chicken is almost done.
Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender. Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
Remove from heat and allow to stand for a few minutes before serving.