Recipezaar: Greek,Historical/Traditional recipes

Eggplant (Aubergine) Dip

Wed, 08 Aug 2001 18:32:29 -0400

A quicker version than most -- posted by kiwidutch

Roast Lamb with Potatoes

Wed, 08 Aug 2001 18:32:31 -0400

-- posted by glitter

Magaritsa

Wed, 08 Aug 2001 18:32:37 -0400

Greek Easter soup. -- posted by Recipezaar *

Greek Garlic Salsa

Wed, 08 Aug 2001 18:32:39 -0400

An easy and delicious salsa, with a Greek flair. -- posted by Queen Dragon Mom

Souvlaki

Wed, 08 Aug 2001 18:32:55 -0400

-- posted by Queen Dragon Mom

Bean Soup (Fasolatha)

Wed, 08 Aug 2001 18:33:08 -0400

Adopted from Recipezaar, February 2005. Haven't had time to try yet. -- posted by mianbao

Fassolia Gigantes Plaki (Giant Beans Baked in the Oven)

Wed, 08 Aug 2001 18:33:15 -0400

-- posted by *Pixie*

Kalamarakia Tiganita (Fried Squid)

Wed, 08 Aug 2001 18:33:29 -0400

-- posted by Liara

Greek Salad

Wed, 08 Aug 2001 18:33:40 -0400

A refreshing cool salad! -- posted by Julesong

Chicken with Lemon

Wed, 08 Aug 2001 18:33:58 -0400

-- posted by V'nut-Beyond Redemption

Saganaki - (Fried Cheese With Egg)

Wed, 08 Aug 2001 18:34:04 -0400

This recipe was adopted during the Great Adoption Feb 2005. It was picked by the Greek Cooking forum as a recipe to try out. Below you will find their comments. Thank you, ladies! -- posted by V'nut-Beyond Redemption

Avgolemono Soup (Chicken Soup)

Sat, 11 Aug 2001 13:42:07 -0400

-- posted by Queen Dragon Mom

Kremithosoupa (Onion Soup)

Sun, 12 Aug 2001 09:25:55 -0400

-- posted by Nat Da Brat

Fasolatha (Greek Bean Soup)

Sun, 12 Aug 2001 09:25:57 -0400

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay. -- posted by Molly53

Avgolemono Sauce

Sun, 12 Aug 2001 09:26:01 -0400

Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe. As Cookgirl says, an onion? I don't know what the intent of the original poster was, but I don't use any onion. Thanks, CG, for bringing it to my attention! -- posted by Queen Dragon Mom

Loutzoukaxia (Different Lentil Recipe)

Sun, 12 Aug 2001 09:26:05 -0400

-- posted by Queen Dragon Mom

Soupa Nisiotiki (Island Soup)

Sun, 12 Aug 2001 09:26:15 -0400

-- posted by Queen Dragon Mom

Pita Bread

Sun, 12 Aug 2001 17:46:46 -0400

Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. -- posted by UnknownChef86

Marinated Octopus

Sun, 12 Aug 2001 17:46:48 -0400

This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic. -- posted by rangapeach

Dolmathes (Stuffed grape leaves)

Sun, 12 Aug 2001 17:46:51 -0400

-- posted by Queen Dragon Mom

Bifteki

Sun, 12 Aug 2001 17:46:53 -0400

-- posted by Queen Dragon Mom

Giavourlakia Avgolemono (Lamb and Rice Meatballs)

Sat, 18 Aug 2001 10:28:53 -0400

-- posted by truebrit

Moustalevria (Grape Wine Pudding)

Sat, 18 Aug 2001 10:28:59 -0400

This is not my recipe - I just changed the words 'wine sludge' to the more appetizing (and correct) 'wine must'. But it tells me this recipe needs a description for it to take the correction, so this is it. - evelyn/athens -- posted by MirandaLee

Lamb Exohiko

Sat, 18 Aug 2001 10:29:11 -0400

Greek lamb, rolled and roasted "country" style. This is an adopted recipe but I am unsure of the original chef. I have not yet tried this particular version but will do so soon and update with more information. -- posted by winkki

Theepless (Almost Funnel Cake)

Sat, 18 Aug 2001 10:29:19 -0400

-- posted by MirandaLee

Choban Salatasi (Turkish "Shepherd's" Salad)

Sat, 18 Aug 2001 10:29:25 -0400

-- posted by BonnieZ

Chicken Okra

Sat, 18 Aug 2001 10:29:31 -0400

-- posted by Liara

Salata Marouli (Romaine Lettuce Salad)

Sat, 18 Aug 2001 10:29:34 -0400

-- posted by Jellyqueen

Xoriatiki (Greek "Village" Salad)

Sat, 18 Aug 2001 10:29:39 -0400

-- posted by truebrit

Greek Chicken

Sat, 18 Aug 2001 10:29:51 -0400

Adopted recipe! I'll add a better note when I've had a chance to make this recipe. -- posted by Barefoot Beachcomber

Briam New and Improved ! ! Melt in Your Mouth Good!

Sat, 18 Aug 2001 10:29:53 -0400

As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking. Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cooked food is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have on hand will likely go well in briam. UMMM I think I'd even like some olives and or capers in it. -- posted by ~Rita~

Patzaria Salata (Beet Salad)

Sat, 18 Aug 2001 10:29:55 -0400

-- posted by glitter

Melomakarona

Sat, 18 Aug 2001 10:29:58 -0400

Melomakarona are made by all Greek families in the week preceding Christmas. -- posted by V'nut-Beyond Redemption

Halva

Sat, 18 Aug 2001 10:30:02 -0400

-- posted by truebrit

Pilafi (Greek Style Rice)

Sat, 18 Aug 2001 10:30:18 -0400

Easy side dish. -- posted by Queen Dragon Mom

Souppa Avgolemono (Egg-Lemon Soup)

Thu, 23 Aug 2001 14:22:00 -0400

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood. -- posted by truebrit

Greek Wedding Cookies

Sat, 08 Sep 2001 13:36:57 -0400

--Adopted Recipe-- Preparation time has been adjusted since first reviewed. Preparation time does not include cooling time. -- posted by GrandmaIsCooking

Greek Style Zucchini Croquettes

Tue, 30 Oct 2001 18:24:27 -0500

From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros. -- posted by Mirj

Chocolate Baklava

Sun, 25 Nov 2001 13:35:48 -0500

I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions. -- posted by Mirj

Avgolemono (Egg Lemon Soup)

Mon, 03 Dec 2001 17:11:21 -0500

The first time I tried this in a restaurant I didn't like it, but it sure does grow on you. It's easy to make and I like it as a starter soup during a company meal. -- posted by Lennie

Spanakopita, Spinach Pie

Thu, 27 Dec 2001 10:40:25 -0500

Delicious, traditional Greek dish. Serves 8 as a first course and 4as a light meal -- posted by Bergy

Karithopita, Walnut Cake

Thu, 27 Dec 2001 10:40:34 -0500

I have not made this cake but have posted it by request. I trust the cookbook that it came from. Traditional Greek dessert. Sounds very sweet for my taste -- posted by Bergy

Greek Beef Steak

Wed, 02 Jan 2002 14:32:13 -0500

A hearty beef dish scented with garlic and simmered until delectably tender. -- posted by s'kat

Beid Bi Lamoun (Egg and Lemon Soup)

Wed, 02 Jan 2002 14:45:08 -0500

This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup. -- posted by Mirj

Greek Green Beans

Sun, 24 Feb 2002 17:34:57 -0500

Not your ordinary green beans! -- posted by Mille®

Eggplant (Aubergine) Moussaka

Mon, 18 Mar 2002 15:16:12 -0500

Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes...absolutely a colossal meal in one. -- posted by Gingerbee

Oregano Lemon Chicken

Mon, 18 Mar 2002 20:33:38 -0500

YUM...lemon chicken with a kick of oregano makes this especially good. Easy to whip up for a family dinner.. -- posted by Gingerbee

Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)

Sun, 14 Apr 2002 20:43:07 -0400

Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted. -- posted by 1Steve

Greek Salad

Thu, 25 Apr 2002 20:23:10 -0400

Goes great with steaks, moussaka, pastitsio, or as a lunch with a piece of warm pita bread. -- posted by Sue L

Youvarlakia

Sun, 28 Apr 2002 18:31:39 -0400

-- posted by Mille®

Baklava - a Tribute to Tag's

Tue, 07 May 2002 10:42:19 -0400

In the 1970s and early 1980s, Laurel, Maryland was home to Tag's Restaurant, one of the finest and least expensive Mediterranean restaurants in the state and the place was always packed on weekends. Family owned and operated by the Photinakis family, the restaurant fell victim to a devastating fire and never re-opened. Hostess and waitress Mama Photinakis was also the baker in the family and she prepared all their wonderful fresh desserts. Her baklava was a favourite among the regular diners, and although I cannot duplicate her recipe, this recipe comes very close. I hope you enjoy it. -- posted by Mille®

Quick & Easy Olive Tapenade

Thu, 16 May 2002 21:32:24 -0400

Perfect for 'drop-in' guests and hungry husbands. -- posted by GinnyP

Lite Lemon Egg Soup

Mon, 10 Jun 2002 18:21:00 -0400

This is a lite version of Avgolemono (Greek lemon Soup). The calories and fat content are cut way down and it has not lost it's flavor. You can make this soup upto two days ahead but when youreheat it do not let it come to a boil or the eggs will curdle -- posted by Bergy

Greek Kataifi Pastries

Fri, 14 Jun 2002 18:33:38 -0400

Posted by request. I have not tried this particular recipe. -- posted by Sue L

Spanakopita

Thu, 27 Jun 2002 19:01:03 -0400

My interpretation of a traditional Greek dish. Enjoy! -- posted by canarygirl

Greek Bread

Mon, 01 Jul 2002 18:56:25 -0400

Very Greek and extremely bready. If you like bread and you like Greek things, this is for you. Maybe. -- posted by Mille®

Psomi - Greek Bread

Fri, 23 Aug 2002 18:07:09 -0400

A crusty Greek bread often found at delicatessens. -- posted by Sue L

Cabbage with Chickpeas

Tue, 03 Sep 2002 17:47:45 -0400

Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea! -- posted by Sackville

Pork Souvlaki

Wed, 04 Sep 2002 19:57:13 -0400

So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice. -- posted by Derf

Feta Cheese and Olive Bread

Sun, 15 Sep 2002 16:24:03 -0400

Try using herbed feta cheese instead of plain, or add your favorite herbs ... yummy!! I always freeze leftovers, then heat in the microwave. Makes 1.5 pound loaf -- posted by najwa

Peasant-Style Greek Chicken

Fri, 20 Sep 2002 23:49:36 -0400

This is a common meal enjoyed in Greece. It's incredibly delicious, and while it's cooking, the smell will have everyone in the house hanging around the kitchen. I find that the chicken stays moist if it is covered for the the first 20 minutes of baking. Serve with a crisp salad and crusty bread or pita. -- posted by Miss Annie

Greek Galaktoboureko

Fri, 25 Oct 2002 22:13:45 -0400

This is my husband's favorite Greek dessert. It is like a baklava, except there is custard inside, all nice and ewwy-gooey. He gets all ewwy-gooey, too when he has this. -- posted by Sue L

Thiples

Sat, 16 Nov 2002 20:08:30 -0500

Posted by request. I used to love these years ago. -- posted by JustJanS

Linda's Greek Rice Salad

Mon, 27 Jan 2003 20:03:12 -0500

This salad is delicious with just about anything...Especially good with anything from the grill...ENJOY!!! -- posted by Linda's Busy Kitchen

Easy Greek-Inspired Salad

Sun, 06 Apr 2003 20:22:10 -0400

I've been on a real Greek kick lately. Then again, I've got a LOT of ingredient leftovers, so what choice DO I have but to be a little inventive. I've had this salad 3 days in a row and NEVER tire of it. I LOVE it! Hope you will to! :) And it's so simple! Have yet to try it with the olives, but I'm certain it would be divine! -- posted by nomnom

Kythoni Glyko (Quince Spoon Sweet)

Tue, 15 Apr 2003 20:11:54 -0400

Wait till you see the lovely orangey-rose the quince turns into once cooked - gorgeous! Spoon Sweets are traditional sweets, always readily available in Greek homes. When guests drop by, it is good form to offer them a teaspoonful of a spoon sweet, served on a demi-tasse plate, and accompanied by a large glass of ice water. A truly welcoming gesture. -- posted by evelyn/athens

Tahinopita (A Greek Lenten Cake)

Tue, 15 Apr 2003 20:12:15 -0400

This is a great breakfast cake, with a very spicy flavour. Nutritious too. Please note that there are no eggs or fat (other than the oil in the tahini) in this cake, which makes it denser than normal. If you are looking for a light cake, this recipe is not for you. Very satisfying with a cup of coffee or tea. -- posted by evelyn/athens

Kouloura (Cypriot Bread Ring)

Wed, 07 May 2003 20:04:39 -0400

This Cypriot bread is also popular in Greece. -- posted by Missy Wombat

Keftedakia (Greek Mint and Ouzo Flavored Meatballs)

Mon, 04 Aug 2003 20:08:12 -0400

. -- posted by Mimi Bobeck

Chickpea Soup

Mon, 04 Aug 2003 20:08:23 -0400

. -- posted by Mimi Bobeck

Pork and Celery Avgolemono

Mon, 04 Aug 2003 20:08:34 -0400

. -- posted by Mimi Bobeck

Walnut Baklava

Mon, 04 Aug 2003 20:08:38 -0400

. -- posted by Mimi Bobeck

Lamb Kebab Souvlaki With Tzatziki

Mon, 26 Jan 2004 20:00:38 -0500

Ground lamb is not readily available in Greece - no butcher wants to grind it for you! We generally have pork or chicken souvlaki. Because of the use of ground meat, this is what we call a kebab here. Delicious! -- posted by evelyn/athens

Spanakopita (Greek Spinach Pie)

Mon, 23 Feb 2004 20:00:05 -0500

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy! -- posted by evelyn/athens

Figs in Mavrodaphne Wine With Manouri Cheese

Sun, 29 Feb 2004 19:59:44 -0500

This is a 'winter' dessert recipe popular in many of the upscale tavernas in Athens and always offered at the end of a meal. The dried figs are poached in wine and served with fresh manouri cheese, fresh mint (more than just a garnish!), and a drizzle of honey with cinnamon. -- posted by evelyn/athens

Phyllo, Bread and Pudding

Mon, 18 Oct 2004 19:59:58 -0400

Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries! -- posted by ameatlanta

Greek Pizza on Phyllo With Feta and Tomatoes

Thu, 09 Jun 2005 17:18:31 -0400

Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok! -- posted by Pèllerin

Greek New Year's Orange and Brandy Cake (Vassilopita)

Wed, 24 Aug 2005 19:06:05 -0400

Entered for the World Tour '05 RecipeZaar event. I haven't tried it yet, but hope to soon. In Greece, on New Year's day, after lunch, the father traditionally cuts into this rich cake. It has the year written on the top with almonds, and there is a coin inside the cake. The lucky person who gets the coin is given a gift of money to start off the new year. The recipe is from The Foods of the Greek Islands cookbook written by Aglaia Kremezi. -- posted by PanNan

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

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

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

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 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 :)

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

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

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

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

Fassolakia Freska Me Domata - Greek Green Beans & Tomato

Thu, 05 Jun 2008 02:23:54 -0400

This is a recipe for delicious green beans & tomato, cooked the traditional Greek way. Fresh grean beans, tomatoes, herbs and spices are simmered together long enough for the tastes to meld. Recipe by Nancy Gaifyllia, she says "This Theban version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side. " 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

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

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

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 Q

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