Recipezaar: Greek,Holiday/Event recipes

Fresh Fig and Feta Salad With Toasted Walnuts

Tue, 04 Sep 2007 12:03:09 -0400

It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container. -- posted by French Tart

Quick and Easy Feta Spread

Mon, 10 Sep 2007 15:29:29 -0400

I found this on a fresh oregano package. Says to serve it with your favorite crackers, crusty bread or pita toasts. I think it would be great with fresh veggies as well. -- posted by Engrossed

Mediterranean-Style Lamb Stew

Mon, 08 Oct 2007 19:09:12 -0400

I strongly suggest to make this a day in advance as the flavors will intensify greatly, the dried chili flakes are only optional you may omit if desired or adjust to suit heat level -- please do not omit the currents and cinnamon stick they add to the flavor of this stew :) -- posted by KITTENCAL

Turkey Gyro

Wed, 17 Oct 2007 02:26:48 -0400

For that family looking for a healthy Greek recipe that will satisfy any taste buds. -- posted by Regina Marie

Avegolemono (Greek Lemon Chicken Soup)

Fri, 19 Oct 2007 02:43:42 -0400

If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you may use as much cooked rice and chicken as desired, if you have ever had this soup in a Greek restaurant or in Greece and enjoyed it, then you will *love* this! --- homemade chicken broth is always better to use but canned will do fine for this recipe --- see my recipe#118258 -- posted by KITTENCAL

Gretchen's Baklava

Mon, 19 Nov 2007 20:31:12 -0500

I found this on http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM This is the best recipe--you will fall in love! A lot of work, but extremely worth it! -- posted by Anjaylah

Greek Salsa

Mon, 03 Dec 2007 02:21:46 -0500

A great and different twist on the ol' chips and dips course. Also great as a type of relish, served over baked chicken breasts or grilled fish. -- posted by Marni Ulch

Almond Vegetable Slaw

Sun, 09 Dec 2007 02:51:00 -0500

A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like. -- posted by Sharon123

Cucumber Yogurt Dip With Greek Pita Chips

Wed, 02 Jan 2008 00:08:59 -0500

This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out! -- posted by Sharon123

Moussaka

Mon, 07 Jan 2008 01:04:35 -0500

This is a recipe from my mother-in-law who lived in Greece all her life. It takes a little bit of time to prepare it, but is well worth your time! -- posted by Chef #715484

Ev's Vasilopita

Mon, 07 Jan 2008 15:51:52 -0500

This year, I used my standard pound cake recipe and adapted it for Vasilopita. It is traditional to place a coin, signifying good luck and prosperity in the New Year, in the Vasilopita. Whoever finds it in their piece will be blessed! As I don't like my Vasilopita too sweet, I use a lesser amount of sugar in mine. Feel free to make it sweeter. -- posted by evelyn/athens

Kittencal's Greek Garden Salad With Greek-Style Dressing

Sun, 27 Jan 2008 19:04:26 -0500

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad -- posted by KITTENCAL

Greek Style Lamb Marinade

Tue, 29 Jan 2008 19:06:17 -0500

From a community cookbook. It will cover 4-5 lbs of lamb. Nice on leg of lamb. Serve with rice pilaf or orzo. -- posted by Oolala

Addie's Baklava

Tue, 19 Feb 2008 02:30:20 -0500

This is a yummy Baklava recipe that I came up with. It uses no white sugar. -- posted by HerbalMama

Grilled Greek Chicken Breasts

Sat, 23 Feb 2008 22:52:05 -0500

Wonderful blend of flavors and super simple! Makes for a nice twist on boring chicken. Can also cook in skillet or paninin press. -- posted by Vicki in CT

Besy Spanakopita Ever!!!

Thu, 28 Feb 2008 01:25:39 -0500

I altered this recipe from the Greek restaurant that I work at and out of the many variations of spanakopita I've tried, fresh, authentic or frozen, this is easily the best. My dad dislikes spinach and he thinks this is just wonderful. Also, you'll want to rinse the spinach after you take it out of the bag because it sometimes has sand in it. -- posted by Taste The Lightning

Mini-Pitas With Cheddar, Feta, and Olives

Sat, 01 Mar 2008 00:13:20 -0500

This recipe can be a vegetarian sandwich or an appetizer when served in mini-pitas! The appetizer idea is my own. Original recipe from Sandwich (Yisrael Aharoni) -- posted by Food Groupie

Queen Mab's Midsummer Night's Dream Rose Petal Cake

Thu, 06 Mar 2008 11:39:29 -0500

Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004 -- posted by French Tart

Greek Easter Leg of Lamb With Garlic and Oregano

Fri, 21 Mar 2008 19:35:41 -0400

From Good Food Magazine March 1988. Ask your butcher to bone and butterfly the leg of lamb for you. If you must bone the leg yourself, start by trimming fat from leg. Then open out leg by cutting through meat to bone at thinnest muscle. Scrape meat away from bones and remove them. With leg turned boned side up, slash thickest muscles 2 or 3 times lengthwise to make leg as even in thickness as possible. (And now, after those instructions, I think I'll become a vegetarian!) -- posted by JackieOhNo!

Crisp, Flaky Baklava

Mon, 24 Mar 2008 18:27:07 -0400

There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available. This is the recipe that my Greek Grandma has used for decades, and now I am in charge of baking it every year for Easter dinner. It's an all-day affair in my house when I bake this, but it is worth it. I have had many people tell me that this is the best baklava they have ever tasted. Be sure and use high-quality honey. The better the honey, the better the baklava. Keep the stack of phyllo sheets covered with a damp towel while you are working, to keep them from drying out and getting brittle. -- posted by Bridget Leigh

Mediterranean Burgers

Wed, 26 Mar 2008 17:20:25 -0400

I was looking for some new burgers to try this summer and this one caught my eye -- from Sunset magazine. -- posted by Lvs2Cook

Greek Tzatziki

Tue, 08 Apr 2008 00:44:39 -0400

The well-known yogurt/cucumber/garlic Greek appetizer! Make sure you use some kind of soft, smooth tasting yogurt, like drained "Total" yogurt. You can adjust the quantity of the garlic according to taste. Enjoy! -- posted by dalia :)

Tahinopita

Mon, 12 May 2008 01:04:40 -0400

This dense, cookie-like cake- traditionally made in Greece during Lent- is filled with nuts and raisins and the taste... nothing short of incredible. To a hardcore sesame lover like myself, that is! This recipe is from Jennifer of The Vegan Lunchbox- visit her site for MANY more wonderful recipes, but this is quite possibly the best! -- posted by White Rose Child

Smoked Gouda and Arugula Pasta Salad

Tue, 13 May 2008 18:52:54 -0400

This is in the latest edition of Cottage Living magazine. Though the Gouda gives it a gourmet taste, you can't get much easier than this perfect summer dish. Make it ahead and serve for your next party or outdoor barbecue. -- posted by Southern Bette

Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce

Sun, 18 May 2008 03:07:47 -0400

This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy! -- posted by Miracle Miriam

Kittencal's Greek Feta and Olive Omelette

Tue, 27 May 2008 02:09:58 -0400

yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220 -- posted by KITTENCAL

Greek Feta Crescent Triangles

Tue, 27 May 2008 02:31:13 -0400

Source: Pillsbury -- posted by Mom2Rose

Kremidotiganites - Greek Onion Fritters!

Wed, 28 May 2008 18:31:32 -0400

This is a recipe for the traditional Greek way of making onion fritters -- they are super tasty & easy to make. -- posted by Um Safia

Kritiko Boureki - Cretan Boureki!

Wed, 28 May 2008 20:25:21 -0400

Here is a great traditional recipe for Boureki from Crete. These are quite easy to prepare and make a delicious light lunch or dinner. As a variation, you can add oregano & garlic. You may also use an extra sheet of phyllo to close the Boureki up! -- posted by Um Safia

Baklava Mini Bites

Wed, 28 May 2008 23:13:57 -0400

These mini baklava slices are perfect for a dessert tray. Recipe is from Land O Lakes. -- posted by Lainey6605

Greek Rice and Spinach for Steaming in Pressure Cooker

Thu, 29 May 2008 00:39:17 -0400

I love almost everything that Toula Patsalis included in "The Pressure Cooker Cookbook". It is important to read her instructions carefully. "Bring to HIGH STEAM" is different from "under HIGH heat, bring to HIGH PRESSURE". (I ruined a paella by assuming she meant High Pressure!). This recipe calls for steaming. This is Mediterranean cuisine, suitable for the Lenten season. -- posted by KateL

Halloumi & Bacon Rolls

Thu, 29 May 2008 16:10:03 -0400

Bacon and cheese. Does it get much better? -- posted by Sarah_Jayne

Greek Doctor Cocktail

Fri, 30 May 2008 02:37:19 -0400

A cocktail with a Greek flare. -- posted by Sarah_Jayne

Greek Pasta Salad

Fri, 30 May 2008 15:41:49 -0400

If you like a Greek salad then this pasta salad that takes the flavors of a Greek salad could be for you. I originally found this recipe in BBC Good Food Magazine. -- posted by Sarah_Jayne

Griddled Marinated Eggplant With Feta and Herbs

Fri, 30 May 2008 16:06:15 -0400

Eggplant is a rather underused veggie and hopefully this recipe will inspire some people to explore the vegetable more. -- posted by Sarah_Jayne

Honey Shortcakes and Strawberries

Sat, 31 May 2008 01:23:51 -0400

Source: BH&G -- posted by Mom2Rose

Yemista Me Ryzi - Greek Stuffed Vegetables (Vegetarian)

Wed, 04 Jun 2008 19:59:26 -0400

This recipe is for the ever popular stuffed vegetable, but this time there is NO meat involved! This particular recipe comes from Kaliroi Krasanaki & also goes by the name Yemista tis Kalliroi! (Kalliroi's Stuffed Vegetables). This recipe is simple & delicious. Tome to make doesn't include resting time. Posted for ZWT 4. -- posted by Um Safia

The Traditional Cyprus Sandwich With Halloumi, Onions and Tomato

Wed, 04 Jun 2008 22:41:02 -0400

I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheeps milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination. -- posted by French Tart

Greek Baby Potato Kabobs

Wed, 04 Jun 2008 23:23:55 -0400

Plan ahead the potatoes need to marinate for at least 2 hours, baby white potatoes work well also --- make certain to soak your bamboo skewers in cold water at least 30 minutes before placing the potatoes on --- try to use good size baby potatoes for this as you will need to slice them in half and make certain that they are all pretty much the same size for even cooking --- I have listed garlic powder, you may use fresh minced but I find that the fresh garlic tends to burn somewhat during the grilling, the choice is yours :) -- posted by KITTENCAL

Authentic Cypriot Taverna Brandy Sour Cocktail

Thu, 05 Jun 2008 02:19:16 -0400

These were without doubt the most popular drink that we served in the restaurant I ran in Cyprus! They are known as the National Drink of Cyprus, and are delicious as well as being very refreshing. We used to make these with the local Cypriot brandy, which is not as strong as normal French brandy or cognac and has a delectable caramel taste to it. We also used the local angostura bitters, known as "Cock Drops", which as you can imagine, brought raised eyebrows and howls of laughter from overseas guests and tourists! A little history behind the cocktail: The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres in the beautiful Troodos Mountain range, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island. The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia. With increasing numbers of tourists visiting the island in the last thirty years, and the large garrison of British servicemen stationed on the island, the Cypriot Brandy Sour is now known around the world. This is how we used to make them in our restaurant - a trade secet shared!! -- posted by French Tart

Yigandes Plaki - Greek Baked Beans & Tomato Casserole

Thu, 05 Jun 2008 02:22:36 -0400

This is a traditional vegetarian Greek dish. The main ingedients are of course, the huge beans & tomato.....try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. Recipe by: Nancy Gaifyllia.She says "Restaurants serve this as a meze (in small portions), but because of the quantity in which it's fixed, unless you're planning a selection of mezether for a large gathering, it works better as a main dish" Time to make doesn't include soaking time. Posted for ZWT 4 -- posted by Um Safia

Kolokythakia Tiganita - Greek Battered Fried Zucchini / Courgett

Thu, 05 Jun 2008 02:23:00 -0400

Here's another grear vegetarian Greek dish. Soda water in the batter keeps these thin slices of fried zucchini light and crispy. A simple recipe, serve these as an appetizer or meze, or a side dish. Recipe by Nancy Gaifyllia, she says "The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices." Time to make doesn't include resting time. Posted for ZWT 4. -- posted by Um Safia

Arakas Me Anitho: Greek Dilled Peas With Peppers

Thu, 05 Jun 2008 02:42:27 -0400

This is an authentic Greek dish, which is incredibly easy to make - just put everything in a pot and it makes its own magic. Peas, lots of fresh dill, red and green peppers, and green onions simply cook together without interference to make a delicious side dish. Recipe by Nancy Gaifyllia, she says "Dilled peas with red and green peppers falls into the lathera group of foods, which means "cooked with oil."The tastes of the dill, peas, and peppers are wonderfully enhanced by the taste of the oil". Posted for ZWT 4. -- posted by Um Safia

Tyrokafteri - Greek Hot pepper Cheese Dip

Thu, 05 Jun 2008 02:43:48 -0400

This is a traditional recipe for Tyrokafteri, which is a specialty of the region of Thrace in northeastern Greece. This particular recipe comers from Nancy Gaifyllia, who says "My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green peppers. Mild or hot, this is a delicious dip." 4 ingredients & 3 steps - there's not much easier than that ;) Posted for ZWT 4. -- posted by Um Safia

Quick Yeast Dough

Thu, 05 Jun 2008 20:36:27 -0400

This makes enough dough for 2 breads, both Yugoslavian Potica Bread and Greek Christmas Bread. From "Festive Breads from Your Food Processor", Good Food Magazine, December 1986. -- posted by JackieOhNo!

Baked Red Snapper(Greece)

Fri, 06 Jun 2008 12:56:47 -0400

Easy to make! Can be scaled up to serve a large group. Adapted from Country LIving magazine, this is a typical recipe for fish from Greece. -- posted by Sharon123

Kittencal's Creamy Greek-Style Pasta Salad

Fri, 06 Jun 2008 21:09:25 -0400

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving -- posted by KITTENCAL

Greek Christmas Bread

Wed, 11 Jun 2008 01:55:24 -0400

VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. If figs and raisins are very dry, soak separately in hot water to cover about 30 minutes. Drain and pat dry with paper towels. -- posted by JackieOhNo!

Pastitsio

Thu, 12 Jun 2008 17:45:10 -0400

A dish from Greece that is amazing. The addition of cinnamon is traditional of this dish. -- posted by mommyoffour

Loukoumathes Me Portokali: Orange Honey Puffs

Fri, 13 Jun 2008 02:01:49 -0400

These small puffs of fried dough are another version of the honey-drizzled traditional loukoumathes recipe. Instead of being drizzled with honey, they are dipped in a delicious orange-flavored syrup. A favorite Hanukkah treat. Trying to add a Greek recipe or two to my cookbook. -- posted by Charlotte J

Loukoumathes: Honey Puffs

Fri, 13 Jun 2008 02:14:15 -0400

This recipe uses milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts. These are loved by all Greeks and are a traditional Greek Jewish sweet at Hanukkah. -- posted by Charlotte J

Greece Rice

Mon, 07 Jul 2008 02:48:44 -0400

This is a colorfull yummy and tasty rice, you can serve it with different types of chicken . -- posted by Chef #829339

My Big Fat Greek Pasta Salad

Sun, 20 Jul 2008 03:34:32 -0400

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat. -- posted by Kitchen Witch Steph

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

Yogurt, Garlic, Cucumber & Fennel Dip

Thu, 07 Aug 2008 23:09:36 -0400

(Tzatziki Me Maratho) -- posted by Stacia_

Poulet Nicoise (Chicken With Olives)

Tue, 19 Aug 2008 00:08:58 -0400

Traditional, delicious Mediterranean chicken. Perfect Sunday supper. -- posted by KathyP53

Black Bean Hummus

Sun, 24 Aug 2008 11:43:51 -0400

I never can find tahini so I made up this easy hummus instead. It's simple, delicious, and much cheaper than store bought hummus. -- posted by F-16 momma

Spinach and Artichoke Wreath(Pampered Chef Copycat)

Thu, 28 Aug 2008 18:37:28 -0400

Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514 -- posted by Sharon123

Karythopita (Walnut Spice Cake)

Tue, 02 Sep 2008 02:08:00 -0400

A favorite any time, this Greek dessert is also a Christmas tradition for many families. -- posted by Celticevergreen

Christopsomo (Greek Christmas Bread)

Tue, 02 Sep 2008 02:10:44 -0400

Christopsomo, or Christ's Bread, is considered a sacred tradition in many Greek Orthodox homes. The bread is often decorated with pieces of dough formed into representations of the family's life. Time doesn't include proofing time. -- posted by Celticevergreen

Pantespani - Greek Sponge Cake With Orange

Wed, 10 Sep 2008 18:03:41 -0400

Pantespani is a traditional light sponge cake, soaked in a light syrup. It can be served as is, with toppings such as whipped cream and strawberries (similar to strawberry shortcake), with some toasted almonds, or other toppings of your choice, and without the syrup as any other sponge cake. The tastes of orange, cloves, and cinnamon give it a lovely taste and fabulous aroma. Adapted from a recipe by Nancy Gaifyllia. Time to make doesn't include syrup cooling time. ZWT 4. -- posted by Um Safia

Greek Pasteli (Sesame Seed & Honey Snacks)

Mon, 22 Sep 2008 00:37:43 -0400

While in Greece I saw this "candy" that I loved from childhood...little bites of sesame and honey that were soft because they did not have any sugar. Inspired, I set out to see if I could buy them in the US but found instead that they are incredibly easy to make! So here is a recipe adapted from one found on www.globalgourmet.com. Each bar is 30 grams, which is a typical food bar you would get in the health food store. -- posted by All-Natural-Nut

Pomegranate Simple Syrup & Sparkle Wine Cooler

Sun, 05 Oct 2008 02:14:28 -0400

Found the clipping in the Paleozic layer littered on my desk--time to get it recorded for posterity! Comes from a magazine, don't ask me which one, though! Anyway make the syrup first, then get right to the wine cooler. Lovely color, brightens up ANY occasion; festive for the holidays, lovely for a bridal or new mom shower. SYRUP makes enough for 20 drinks PREP & COOK time is for making the syrup. -- posted by Debber

Greek Lamb Stew

Tue, 07 Oct 2008 02:19:17 -0400

This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes. -- posted by Paja

Tishpishti (Greek Honey Cake)

Fri, 10 Oct 2008 01:09:55 -0400

Posted in response to a request. I found this recipe in a cookbook called "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebman. The blurb there stated: "One of the most nostalgic and best known of Yiddish folksongs in Rozinkes mit Mandles (Raisins and almonds) and it has to do with a widow who is rocking her only son to sleep. Her lullaby predicts that he will earn his living by peddling raisins and almonds". -- posted by Oolala

Kota Macaronada - Chicken Kapama (Chicken With Pasta)

Thu, 16 Oct 2008 21:45:47 -0400

I'm always on the lookout for something Greek and delicious sounding. I found this in the September 16, 2008 edition of the Dallas Morning News. This recipe was accompanied by an article stating, "Kathy Naftis of Colleyville, a parishioner at Holy Trinity Greek Orthodox Church in Dallas, says her recipe for Chicken Kapama has been in her family for 100 years." This is her recipe. This pasta, Macaroni No. 2 can be found here:http://www.greekinternetmarket.com/0602-05005.html or at your local Greek market. -- posted by ThatSouthernBelle

Zucchini Fritters

Sun, 19 Oct 2008 22:45:18 -0400

This is a great, interesting side dish to use up end-summer-squash.Made with fennel, dill, and Greek herbs, it's different and delicious. -- posted by KathyP53

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

Hot Cross Carrot Bun

Mon, 01 Dec 2008 17:59:25 -0500

A wonderful treat! Great for holidays, or a nice Sunday brunch. Enjoy! A little history: In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733 it is claimed (no source found) that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon); 'Eostre' is probably the origin of the name 'Easter'. Others claim that the Greeks marked cakes with a cross, much earlier. Cakes were certainly baked in honour of deities since very ancient times, although it is not known if they were marked. According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas. In both Australia and New Zealand recently a chocolate version of the bun has become popular. They generally contain the same mixture of spices but chocolate chips are used instead of currants. This is due to the close association between Easter and chocolate, or simply to a love of chocolate in general. Czech hot cross buns called mazanecIn the Czech Republic, mazanec is a similar cake or sweet bread eaten at Easter time. It often has a cross marked on top. In the Maldives, cream jehi banas or cream buns in English is a favourite to the locals. It is fairly similar to hot cross buns. -- posted by Sharon123

Duck Breast With Fried Apples

Tue, 02 Dec 2008 00:02:44 -0500

This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine. -- posted by ThatSouthernBelle

Feta Cheese Squares

Wed, 03 Dec 2008 23:24:49 -0500

Make these ahead and freeze to pop in the oven for the holidays -- posted by KathyP53

Tosca Cookies (Cream of Wheat Cookies)

Sun, 14 Dec 2008 00:22:35 -0500

These are not the traditional Cream of Wheat cookies with raisins. Instead, these are Greek cookies, which I understand were traditionally called Fenekia. They are similar to Russian Teacakes. Recipe from villagegarden.com, posted upon request, I haven't tried it yet. -- posted by puppitypup

Cyser Baklava

Tue, 23 Dec 2008 00:49:28 -0500

We are making cyser and grabbed a couple cups for the baklava and it is the most amazing syrup ever. -- posted by Abi Fae

Kittencal's Lemony Greek Rice With Feta

Wed, 31 Dec 2008 18:01:49 -0500

Make this only if you are a lover of Greek food, this is a full flavored rice with intense flavor --- since not everyone has a taste for olives I have left them as optional, I most always add them in -- after making this a few times you will most likely want to adjust some of the ingredients to suit your taste, or you may not, the amounts listed are close to what I use when I make this rice --- this is very good! -- posted by KITTENCAL

Baklava

Thu, 08 Jan 2009 00:03:08 -0500

This recipe was given to my mom by a friend from Greece and is made each Holiday Season. -- posted by runningchef

Creamy White Bean and Herb Dip

Mon, 09 Feb 2009 15:14:22 -0500

Serve this chilled or at room temperature with crudites or crackers. -- posted by KathyP53

Greek Tomato Salad With Feta Cheese and Olives

Tue, 17 Mar 2009 19:34:06 -0400

In Greek, this recipe is called Saláta Horiátiki! Try to use really good olive oil. Recipe is adapted from Whole Foods. -- posted by Sharon123

Chavrie Tzadziki

Mon, 06 Apr 2009 21:51:29 -0400

This is a traditional Greek Tzadziki sauce with a unique, fresh twist! The fresh goat cheese adds a great zing along with a cool cucumber dill taste, the sauce is wonderful with Salmon! Unique for Easter Dinner! -- posted by Corrinne J

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Greek Stuffed Zucchini (Halal)(Kolokithakia Yemista)(Gluten Free

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Panko Crusted Chicken Salad With Pomegranate Balsamic Dressing

Thu, 11 Jun 2009 12:10:13 -0400

Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region. -- posted by Sharon123

Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon)

Tue, 23 Jun 2009 01:59:18 -0400

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano. -- posted by Sharon123

Mufflatta

Tue, 23 Jun 2009 11:30:20 -0400

(It's my secret... Seriously there is no formal recipe, it is all mine, so here goes!) My life long adopted sister or should i say her and her family adopted me! "Julie (Jules) Goodman" wrote these words not long before her passing. She was grateful to pass along her famous recipe for her Mufflattas that my wife and i so dearly enjoyed at her house during christmas! May you and your family enjoy them as much as we did! They are fabulous! -- posted by Chef Teer

Cat Cora's Caramelized Brussels Sprouts

Tue, 23 Jun 2009 17:12:35 -0400

Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook. -- posted by Sharon123

Baklava With Dandelion Blossom Syrup

Sun, 28 Jun 2009 17:35:51 -0400

Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides. -- posted by Julie B's Hive

Greek Spinach Pasta Bake

Thu, 09 Jul 2009 17:11:52 -0400

Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget! -- posted by JackieOhNo!

Stuffed Vine Leaves With Lamb and Wild Rice

Tue, 14 Jul 2009 01:34:10 -0400

Stuffed Grape Leaves with Wild Rice and Lamb -- posted by Chef #1322060

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Lamb Burgers With Garlic Yogurt Dressing

Wed, 29 Jul 2009 14:20:08 -0400

Create the perfect blend of flavours with minty lamb paired with a zingy garlic yogurt. -- posted by English_Rose

Eggplant Bruschetta With Pita Chips

Mon, 17 Aug 2009 01:21:17 -0400

This recipe is awesome, delicious, yummy, all that and some more! People who don't like eggplant may just be converted with this! Recipe adapted from Aaron McCargo on Big Daddy's House, Episode: It's All Good to Me :) I may try it with tortilla chips next time! -- posted by Sharon123

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Greek Orzo Pasta Salad

Tue, 08 Sep 2009 11:05:26 -0400

This is modeled after my favorite Orzo Pasta Salad from Whole Foods. I like to cook a batch and snack on for days or have it for a side dish for dinner. I usually add about 2 tblsp of juice from the kalamata olives because I love the flavor, but you dont have to. Great for a BBQ or party! -- posted by chefboyar-Dee

Roasted Garlic and Tomato Soup

Tue, 15 Sep 2009 11:48:26 -0400

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children. -- posted by Sharon123

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Cumin Roasted Beetroot and Yoghurt

Tue, 10 Nov 2009 16:14:41 -0500

A recipe from "The Sydney Morning Herald" 20 Oct 2009 -- posted by Coasty

Greek Almond Shortbread Circles

Thu, 26 Nov 2009 17:04:13 -0500

Rose water, a distillation made from rose petals, blesses these cookies with a distinctive fragrant, floral flavor. -- posted by Annacia

Zucchini Carrot Pancakes

Thu, 24 Dec 2009 22:01:11 -0500

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123