FAVORITE RECIPES FROM GREECE — From the COOKS.COM Culinary Archive.

FAVORITE RECIPES FROM GREECE

CONTENTS

• 1. BAKLAVA
• 2. PASTRY OR PHYLLO
• 3. ATZEM PILAF
• 4. BAKED EGGPLANT SALAD
• 5. BOUREKAKIA (Small Cheese Cakes)
• 6. GREEK SALAD
• 7. KARYDOPITTA (Athens Nut Pie)
• 8. MELOPITTA (Honey Pie)
• 9. PILAF
• 10. PILAF WITH SHRIMPS
• 11. PLAKI (Sliced Fish)
• 12. PORK AND CELERY KNOBS AVGOLEMONO
• 13. ROAST LAMB IN PAPER
• 14. SOUVLAKIA (Grilled Meat on Skewers)
• 15. SPANAKOPITTA (Spinach Pie)

FAVORITE RECIPES FROM GREECE

1. BAKLAVA

10 to 15 sheets of Phyllo (ready made pastry sheets).
2 cups blanched almonds.
1 cup sweet butter.

For the syrup:

1 cup honey.
2 cups sugar.
2 cups water.
A few lemon or orange rinds
  and a few cinnamon sticks.

  Baklava is an original Greek dessert.  Buy ready made Phyllo or make it as directed below.  If pastry sheets are home made, use half the number of ready made Phyllo given above.
  Blanch and chop the almonds.  Line a rectangular or square buttered baking pan with a sheet of Phyllo or home made pastry sheet.  Sprinkle with melted butter and spread with 2-3 tablespoons chopped almonds.  Place 1-2 more Phyllo on top, sprinkle with melted butter and proceed as above, using alternate layers of almonds.
  Use 3 sheets of Phyllo on top without a filling.  The last sheet of Phyllo or pastry should be whole and not broken.  Any broken sheets may be placed in-between with the almonds.
  Baste with melted butter and with a pointed knife score the top sheets in square or diamond shapes.
  At first bake in a moderate oven and then increase heat until pastry becomes golden brown.  Bake for one hour.  Let cool.
  In the meantime, boil syrup ingredients together, removing rinds after boiling a few minutes.  Pour hot syrup over the baklava.
  Let it cool, cut the pieces through and let them absorb the syrup before serving.

2. PASTRY OR PHYLLO

1 1/2 lbs. flour.
1 teaspoon baking powder.
1 teaspoon salt.
A little water.

  Sift dry ingredients together.  Add water and work it to make a stiff dough, as for bread.  Cover and set aside for half an hour.  Take a piece of the dough the size of an orange and roll it out on a lightly floured board until the pastry is very thin.  Place it on a tablecloth.
  Take another piece of dough, put again on floured board, and proceed in the same manner as the first sheet, placing each pastry sheet on the tablecloth apart from the other.  Repeat until all the dough is used.
  Home made pastry sheets cannot be made as thin as the ready made Phyllo; therefore, use half as many sheets as is called for in the recipes.

3. ATZEM PILAF

2 lbs. lamb meat cut in small pieces.
3 tbsp. butter.
3 tbsp. olive oil.
2 cups rice.
1 medium onion, finely cut.
1 tbsp. tomato paste.
Salt and pepper.

  Braise pieces of meat and onion in olive oil.  Add tomato paste diluted in 4 cups of water, salt, pepper and let simmer until meat is half done.  Take meat out and strain sauce.  If sauce is less than 4 cups, add either water or stock broth and bring to a boil.  Return meat to the broth and add rice, which should be well washed.
  When it comes to a boil, lower heat as much as possible and let boil until all broth is absorbed.  Do not stir.

4. BAKED EGGPLANT SALAD

  This is one of the most delicious salads and can be served with roast meats, cutlets, beefsteaks, grilled or fried fish and with any cold cuts.
  Select 2-3 large eggplants and bake whole in a moderate oven for about one hour.  When tender, dip them in cold water, and holding them by the stems, skin with a pointed knife, leaving the pulp.  Cut out the stems.  Place pulp on a board and mince with a silver or white metal knife so that eggplant will not darken.
  Place in a large bowl and add a grated onion, the pulp of 2 tomatoes cut in small pieces, 2 tablespoons chopped parsley, 1 cup oil, 3 tablespoons vinegar, salt and pepper to taste.
  Mix well with a wooden spoon.  Serve in a salad bowl and garnish with black or green olives, sliced green peppers or sliced tomatoes.

5. BOUREKAKIA (Small Cheese Cakes)

1/2 lb. Feta cheese.
2 tablespoons butter.
2 eggs.
1 tablespoon chopped parsley.
1 cup white sauce Bechamel.
6 to 8 pastry sheets (Phyllo).
A little salt, pepper and grated nutmeg.

  If the cheese is too salty, soak for 5 minutes in a little cold water.  Drain and place in a bowl.  Crush to a paste, add the white sauce, which has been thickened and cooled.  Add eggs, one at a time, stirring well.  Add salt (if necessary), pepper, nutmeg and parsley.  Mix.
  Take 2 pastry sheets at a time and fold over two inches from end and keep folding to the end of the sheet.  Separate the strips of phyllo, line them up on a board and brush lightly with melted butter.  Put one teaspoon of filling on one end of the pastry and keep folding to the end of the strip.  If the phyllo is too big, cut the strip in two and make 2 bourekakia.  Proceed the same way until all the phyllo and filling are used.  Line the cheese cakes in a buttered baking pan, sprinkle some melted butter on top, and bake in a moderate oven until golden brown.
  Cheese cakes can also be fried in hot oil.  Serve warm.

6. GREEK SALAD

  Cut a head of lettuce, wash well and add 2 tomatoes cut in quarters or 6 pieces, 1 sliced onion, 1 chopped green pepper and 1 sliced cucumber.  Mix in a bowl and add salt, pepper to taste, 1/2 cup oil, 1/4 cup vinegar and garnish with fillets of anchovies or small pieces of herring.

7. KARYDOPITTA (Athens Nut Pie)

3 cups flour.
1/2 cups sweet butter.
1 1/2 cups sugar.
4 cups chopped nuts.
3 teaspoons baking powder.
1 teaspoon cinnamon.
1/2 teaspoon salt.
6 eggs.

For the syrup:

1 1/2 cups sugar.
2 cups water.

  Mix flour, nuts, cinnamon, baking powder and salt.
  Cream butter and sugar for 5-6 minutes.  Add eggs, one at a time, stirring well.  Mix with the other ingredients to form a smooth paste and spread on a greased baking pan to a thickness of 1 1/2 inches.
  Meanwhile, boil water and sugar for the syrup, and while hot, pour over nut pie as soon as it comes out of the oven.
  Cool and cut in squares.

8. MELOPITTA (Honey Pie)

  This is a special Easter dessert made on the Island of Sifnos.  It contains Mizithra or cottage cheese as a base.

2 lbs. Mizithra or cottage cheese.
1 lb. honey.
10 oz. sugar.
8 eggs.
2 tablespoons powdered cinnamon.
12 oz. flour.
A little butter and salt.

  Mix cottage cheese or Mizithra with sugar in a large bowl.  Add honey and mix.  Beat eggs well and add them to the cheese mixture and work thoroughly.  Prepare a pastry dough with flour, a little butter and salt.  Make a pie crust and line the bottom of a baking pan with it.
  Spread filling on it and bake in a moderate oven for 30-35 minutes until golden brown.  When done, spread all over with cinnamon.
  Cool and cut in square pieces or in diamond shapes.

9. PILAF

1 cup rice.
2 cups clear chicken broth.
1/8 lb. butter.
Salt to taste.

  Bring chicken broth and half of the butter to a boil in a saucepan.  Wash and strain rice thoroughly.  Put it into the boiling chicken broth, stirring until broth comes to a boil again.  Add enough salt, cover well and allow to boil on a very low heat until all the broth has been absorbed.  Heat the remaining butter until it becomes brown and pour it over the cooked rice, leaving it covered for about five minutes.  Then serve with any roast or boiled dish.  A little pepper, if desired, may be added.

10. PILAF WITH SHRIMPS

1 lb. shrimps.
1/2 cup olive oil.
1/2 can tomatoes.
1/2 lb. rice.
2 medium onions, chopped.
1 medium onion, sliced.
Spring parsley or celery.
Salt, pepper to taste.

  Place shrimps in kettle with sufficient water to cover them.  Add salt, sliced onion and parsley or celery.  Parboil about 15 minutes.  Drain and save broth.  Remove the shells, make a cut along the lower back of the shrimps and remove the black lines which are the intestines.  Brown chopped onions lightly in olive oil, add broth obtained from the boiling shrimps, also tomatoes, shrimp meat, salt and pepper.
  Simmer about 15 minutes, add rice (one part of rice to two of broth), which has been previously washed and soaked in a glass of lukewarm water.
  Cook until rice is done.

11. PLAKI (Sliced Fish)

2 lbs. sliced fish.
1/2 lb. onions.
1 small glass white wine.
1 small glass water.
1 cup tomato sauce, or
  1 lb. fresh sliced tomatoes.
2 tablespoons chopped parsley.
1 tablespoon bread crumbs.
Salt and pepper to taste.

  Put chopped onions in oil to fry until golden brown and add wine, salt and pepper.  Add the sliced fish.  Add tomato sauce diluted with a little water or place a slice of fresh tomato on each slice of fish.
  Sprinkle with chopped parsley, bread crumbs and a little more salt.
  Cover and let simmer for half an hour.   Serve on a platter and pour sauce on top.

12. PORK AND CELERY KNOBS AVGOLEMONO

2 lbs. lean pork meat.
1 lb. onions.
2 tablespoons butter.
2 cups water.
2 lbs. celery knobs.
2 tablespoons flour.
2 eggs.
1 lemon (juice).
2 tablespoons butter.
Salt, pepper to taste.

  Cut lean meat in pieces the size of an egg.  Brown with chopped onions and 2 tablespoons butter in a large saucepan.
  Add 1 cup of water and simmer until meat is half done.
  Wash and peel celery knobs.  Cut in thick slices or in quarters.  Add to meat with another cup of water.  Simmer until meat and celery are cooked.  If too dry, add 2 cups of water for the sauce and simmer a few minutes longer.
  Melt 2 tablespoons butter in a saucepan and add 2 tablespoons flour.  Stir until blended, add drained meat stock, and mix with a wooden spoon until it becomes thick and smooth like a Bechamel Sauce.  If too thick, add some warm milk, and stir again.  Add beaten eggs and lemon juice.  Mix well and serve sauce on the side in a sauce boat or pour over the meat.

13. ROAST LAMB IN PAPER

  Cut a leg of lamb into 8-10 portions, the size of the palm of a hand.  Place in a large bowl with 2-3 tablespoons oil, 2-3 teaspoons chopped parsley, one teaspoon oregano, salt, pepper and the juice of one lemon.  Mix well.
  Cut wax paper in square pieces the size of a small handkerchief.  Place a piece of dry meat on each piece with one slice of dry cheese on top, and fold.  Line in a baking pan; turn the ends of the paper under so they will not open.  Sprinkle with butter or oil and bake in a moderate oven for about one hour, being careful not to burn the paper; it should turn golden brown.
  Serve in paper and garnish with fried potatoes or with a green salad on the side.

14. SOUVLAKIA (Grilled Meat on Skewers)

1 1/2 lbs. lamb, fillet of veal or lean pork.
2 tablespoons chopped onion.
1 tablespoon oil.
2 tablespoons chopped parsley.
2 small tomatoes.
1 teaspoon oregano leaves.
Bay leaves.
Salt and pepper to taste.

  Cut meat in small pieces the size of a walnut.
  In a bowl mix onion, oil, parsley, salt and pepper.  Dip meat in this mixture.  Use metal or wooden skewers about 5-6 inches long.  Cut tomatoes in quarters and each quarter in two, crosswise.   Pass 6-7 pieces of meat on each skewer, alternating with tomatoes and bay leaves.  (Tomatoes should be pierced through skin side to prevent falling off skewer.)
  Broil for about 15 minutes and sprinkle with chopped oregano leaves.  Serve with the skewers, accompanied by a green salad and garnished with sliced tomatoes.
  Serve meat while hot as it becomes tough when cold.

15. SPANAKOPITTA (Spinach Pie)

2 to 3 lbs. young spinach.
1 lb. onions.
1 1/2 cups olive oil.
1/2 cup chopped parsley.
1/2 cup chopped dill.
1 bunch chopped scallions.
8 to 10 thin pastry sheets (like
  strudel sheets) or roll out a
  double pie crust, large size.
1/2 lb. Feta cheese.
Salt and pepper to taste.

  Clean spinach.  If stems are coarse, separate from leaves.  Wash well in plenty of water and cut fine, as for a salad.
  Mix in a large bowl with parsley, dill and scallions.  Salt and set aside for 10 minutes.  Drain and squeeze out water.
  Chop onions and brown in oil.  Combine with other vegetables, add the cheese and mix well.  Season with salt and pepper.
  Grease shallow baking pan with oil and line with 4-5 pastry sheets, placed on top of the other.  Brush each pastry sheet with oil to prevent sticking together.
  If pastry sheets (Phyllo) are not available, use half a pastry shell for the under-crust, as for pie, and other half for the top-crust.
  Put the filling over the bottom layers, spreading evenly.
  Cover with the remaining pastry sheets, or pie crust.
  Brush the top with oil, and with the point of a sharp knife, trace the crust into square pieces.
  Bake in a moderately hot oven for about 40 minutes.  When golden brown, remove from oven, cool and cut.