Club Food

Greek Homestyle Chicken

Source: catholicculture.org

This is a common meal in Greece and smells delicious while it is
cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray.
Arrange potatoes around
chicken pieces.
Scatter whole peeled cloves of garlic around
chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over
chicken and potatoes.
Add water until potatoes are just about
covered.
Add salt, pepper to taste.
Cover chicken and potatoes with
generous amounts of oregano.
Bake at 350 degrees F, until tops of
chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.
If
potatoes aren’t at least half-covered with liquid, add water.
Return to oven for about 15-20 minutes.
Chicken is done when both
sides a lightly browned and potatoes are soft when touched with a
fork.

Serve with a crusty bread or with pita bread.

Serves 4.

Greek Saint Fanourios Cake (Fanouropita)

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 cups corn oil
1/3 cup brandy or orange liqueur
1 1/2 cups granulated sugar
1 1/2 cups orange juice
Grated peel of 1 orange
1/2 cup each dried currants, raisins and chopped walnuts
Sesame seeds for topping

Put all the ingredients, except for the flour and baking soda,
into a large bowl.
Mix to a creamy consistency.
Add flour and
baking soda and stir until just mixed.
Pour mixture into a greased
9 x 13-inch pan that has been sprinkled with sesame seeds and then
cover surface with more sesame seeds.
Bake at 350 degrees F for
45-60 minutes.

Melomakarouna (Honey Cookies Stuffed with Dates and Nuts

Pinch of salt
1 teaspoon baking powder
2 pounds flour
2 sticks (1 cup) sweet, unsalted butter
1 1/2 cups granulated sugar
2 cups Wesson oil
1 egg
1 teaspoon baking soda
1 1/2 cups orange juice
1 teaspoon vanilla extract
Flour (about 1 pound more)

Filling
2 cups chopped nuts
1 pound chopped dates
1 tablespoon cinnamon
2 tablespoons honey

Syrup
3 cups granulated sugar
4 cups water
1 slice lemon (1/2 lemon)
1 cinnamon stick
2 cups honey

Add pinch of salt and 1 teaspoon baking powder to 2 pounds of
flour.

Beat 2 sticks sweet (unsalted) butter and 1 1/2 cups sugar well.
Add 2 cups of Wesson oil slowly, beating well.
Add 1 egg and beat.
Add 1 teaspoon baking soda to 1 1/2 cups orange juice and add
quickly to mixture.
Add 1 teaspoon vanilla extract.
Add flour to
mixture until dough is soft but not sticky.
You will use about
another pound of flour, (about 3 pounds of flour in all).

Prepare filling.
Combine 2 cups chopped nuts, 1 pound chopped
dates, 1 tablespoon cinnamon, 2 tablespoons honey.
Take 1
tablespoon dough and put about 1/2 teaspoon filling in center and
then fold dough over to seal in filling.
Bake at 350 degrees F
until brown.

Prepare syrup.
Boil 3 cups sugar and 4 cups of water with one
slice lemon (1/2 lemon), 1 cinnamon stick until syrupy, about 15
minutes.
Add 2 cups honey.
Dip cold cookies in warm syrup or dip
warm cookies in cold syrup.
Dip each cookie into honey and then
into ground nuts mixed with cinnamon.

Yields about 100 cookies.

Pontica (Orange Cake in Syrup)

Cake
1/4 cup (1/2 stick) butter, melted
6 eggs, separated
1 cup granulated sugar
1 teaspoon orange rind
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder

Syrup
1 cup orange juice
1 cup water
1 cup granulated sugar

Preheat oven to 350 degrees F.
Butter an 8 x 12-inch pan with
1/4 cup melted butter.

Make syrup by combining orange juice, water and sugar in
saucepan.
Bring to a boil; reduce heat and simmer about 20 minutes.
Remove from heat.
Allow to cool.

Beat egg whites until stiff.

In another bowl, beat egg yolks until light yellow.
To yolks add
sugar, orange rind and vanilla extract; cream well.

Mix flour and baking powder together, set aside.

To egg yolk mixture, add egg whites, alternating with 2
tablespoons of flour, ending with egg whites.
Pour batter into
prepared pan.
Bake for 35 minutes or until a wooden pick inserted
in center of cake comes out clean.
Remove cake from oven; cut into
diamond shapes.
Pour cold syrup over hot cake.
Let cool completely
before serving.

Greek Pasta Sauce

2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
2 small bunches fresh spinach, washed well,
large stems removed, and coarsely chopped
1/2 cup sliced pitted black olives (preferably Greek olives,
such as kalamata)
Juice of 1 lemon
1/2 pound feta cheese, crumbled
Pepper to taste
1 pound cooked penne or other short thick pasta

Heat olive oil in large skillet and cook onions and garlic over
medium heat until translucent.
Lower heat and add spinach and cook,
covered, until wilted, but still green.
Add chopped olives,
crumbled feta cheese, pepper and lemon juice.
Stir in cooked pasta
and serve.

Saint Basil’s Bread (Vasilopeta)

Source: Lior’s Kitchen Talk

A Greek New Year’s bread.

The cakes differ in the various regions of Greece: some are a
type of bread, others a type of rich yeast cake, others are flat,
made of cookie dough.
The cakes may differ, but all include the
customary hidden silver coin.
It symbolizes good luck to the person
who finds the coin in his piece of cake.
The head of the family
cuts slices in a very precise order.
The first piece goes to Saint
Basil for the cake is made in his honor.
The second piece goes to
Christ.
The third piece is for the oldest member of the family, and
on down to the youngest.
The following recipe is the most
traditional version.

2 cups granulated sugar
3 cups all-purpose flour
6 eggs
2 teaspoons double-acting baking powder
1 cup lukewarm milk
1/2 teaspoon baking soda
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped nuts (walnuts, almonds, or pistachios)
1/4 cup granulated sugar

Preheat oven to 350 degrees F.

Cream butter and sugar together until light.
Add flour and stir
until mixture resembles coarse meal.
Add eggs, one at a time,
beating well after each addition.
Stir baking powder into milk and
stir into egg mixture.

Mix baking soda and lemon juice and stir in.
Mix well.
Pour into
a greased round layer cake pan 10 inches in diameter and 2 inches
deep.
Randomly throw in a clean coin.
Bake for 20 minutes.

Sprinkle with nuts and sugar and bake 20 to 30 minutes longer,
or until cake tests done.
Cool 10 minutes in pan and invert onto
serving plate.
Serve right side up.

Rolled Baklava

1 pound filo dough, thawed
1 cup vegetable oil
Nut Filling
Syrup

Spread out 1 sheet of filo dough.
Dab or lightly brush with oil.
Over this, evenly place a second sheet of filo.
Brush sheet with
oil and lightly sprinkle with Nut Filling.
Place a third sheet of
filo over this, brush with oil and sprinkle with more Nut Filling.
Roll up tightly (the 3 sheets together) jelly-roll fashion.
Slice
diagonally into 1-inch pieces.
Place on a lightly greased baking
sheet.
Repeat until all filo dough and filling are used.
Bake in
preheated 350 degree oven 20 minutes or until light golden.
Cool.

Freeze at this point, if desired.
When ready to serve, prepare
Syrup, cool and pour over individual pieces.
Serve in paper candy
cups.

Makes about 4 to 5 dozen.

NUT FILLING: In a medium bowl, combine 5 cups almonds OR pecans,
chopped fine in food processor, 1 cup sugar, 1 teaspoon ground
cinnamon, 1/2 teaspoon ground cloves (optional) and 1/2 cup toasted
sesame seeds (optional).
Mix well.

SYRUP: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups honey
and 1 cup water.
Heat to boiling and cook until sticky, about 5 to
8 minutes, until syrup coats the back of a spoon.
Do not
overcook.

Greek Meatballs (Keftethes)

Source: I have made Keftethes on many occasions – (the recipe is
from a Greek cookbook I’ve had for years) – and they are quite
famous amongst my friends.
Hope you enjoy them.
Regards ~ Geoff
Clifford – UK

1 large onion, finely minced
1 tablespoon vegetable oil
1kg (2 1/4 pound) lean minced beef or lamb
2 cups unseasoned breadcrumbs, moistened
in about 3/4 cup warm water
2 eggs, beaten
1 1/2 tablespoons finely chopped mint (if not
available, use chopped, dried mint)
2 1/2 teaspoons salt
Black pepper to taste
2 tablespoons Ouzo (optional)
1 1/2 tablespoons finely chopped fresh parsley
Plain flour
1 cup olive oil and corn oil mixed (you may
need slightly more)

Fry onions with vegetable oil over low heat until golden.
Remove
to a large mixing bowl.

Add meat and all other ingredients except flour and olive/corn
oil mix.
Knead for about 10 minutes or until mixture is a smooth
paste.

Heat the oil mix in a large frying pan to the point of
fragrance.

Meanwhile, start to shape mixture into balls about the size of a
large marble by rolling lightly between palms of hands, I suggest
that you do them in batches of say 12 – 16, each batch being enough
to space evenly but separately in the frying pan.

As each meatball is formed place them on a large plate which has
been liberally covered with plain flour.
When the batch is finished
lightly roll the meatball in the flour.
At this point the oil in
the frying pan should be just ready.

Put the batch of meatball into the pan (Use kitchen tongs as the
oil is very hot).

Start on your second batch of meatballs, make them and place
them on the floured plate.
At this point it is time to turn the
meatballs over and when you have completed this roll the second
batch in the flour.

Now it is time to remove the first batch from the frying pan
using a slotted spoon or kitchen tongs and place on paper towels to
drain.

Put the second batch of meatballs into the pan to cook and carry
on with the process until you have finished the mixture.

These meatballs are deliciously light and delicately flavoured
and you can serve them hot, warm or cold or freeze for future
use.

Cheese and Honey Pie

Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg

Prepare Sesame Seed Pastry.
Beat cream cheese in large mixer
bowl on medium speed until creamy.
Add remaining ingredients; beat
until light and fluffy.
Pour into baked pie shell.
Bake at 350
degrees F until firm, 40 to 50 minutes.
Refrigerate until serving
time.
Yields 10 to 12 servings.

Sesame Seed Pastry
1 cup all-purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt

Mix all ingredients until blended; press firmly and evenly
against bottom and side of 9-inch pie plate.
Bake at 475 degrees F
for 5 minutes.

Greek Trinity Loaf

Makes 1 loaf

This traditional Greek Easter bread acquires its name from its
shape.
According to Greek tradition, the bread is cut when the
entire family is seated at the Easter table.
Each person receives
one thin slice from each of the three loaves.

3 to 3 1/2 cups all-purpose flour (divided)
1/4 cup granulated sugar
2 packages RapidRise or fast-acting yeast
1 teaspoon anise seed
1 teaspoon salt
1/2 cup water (70 to 80 degrees F)
1/3 cup butter or margarine, cut up
2 whole eggs plus 1 separated egg (divided)
1 cup golden raisins

In large bowl, combine 1 cup flour, sugar, undissolved yeast,
anise seed and salt.

Heat water and butter until very warm (120 to 130 degrees F);
stir into dry ingredients.
Stir in 2 eggs, 1 egg yolk (reserve egg
white) and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about
5 to 7 minutes.
Cover; let rest 10 minutes.

To shape and bake dough: Remove 1/2 cup dough; reserve.
Knead
raisins into remaining dough; divide into 3 equal pieces.
Form each
into smooth ball; arrange on greased baking sheet in the shape of a
3-leaf clover.

Divide reserved dough into 4 equal pieces; roll each into
10-inch rope.
Place 2 ropes side by side; twist together, pinching
ends to seal.

Repeat with remaining ropes.

Arrange twisted ropes on 3-leaf clover in the form of a cross,
tucking ends under.
Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.

Lightly beat reserved egg white; brush on dough.
Meanwhile,
preheat oven to 375 degrees.

Bake bread for 30 to 35 minutes or until done, covering with
foil after 10 minutes to prevent excess browning.

Remove from pan; cool on wire rack.

Bread machine method: (For 1 1/2- or 2-pound bread machines.)
Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or
fast-acting yeast, add ingredients to bread machine pan in the
order suggested by manufacturer.
Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface.
If
necessary, knead in additional flour to make dough easy to handle.
Proceed as directed above to shape and bake dough.

Calories: 205 per 1 of 14 slices (10% from protein, 65% from
carbohydrate, 25% from fat) Protein: 5 grams; Total fat: 5.8 grams;
Saturated fat: 3.1 grams; Cholesterol: 57 mg; Sodium: 225 mg;
Carbohydrate: 33.9 grams; Dietary fiber: 1.5 grams

Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit

Greek Honey Cream

Posted by liz May 19, 2001

Source: Bon Appetit magazine, February 1990

Yield: 8 servings

1/4 cup coarsely chopped walnuts
1/4 cup coarsely chopped almonds*
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pistachios
1 cup honey
1 cup chilled whipping cream

*Note: Almonds should be blanched.

Preheat oven to 325 degrees F.

Place all nuts in baking pan.
Bake until lightly toasted,
stirring occasionally, about 15 minutes.
Cool completely.

Using electric mixer, beat honey in large bowl until thick and
pale, about 2 minutes.
Whip cream in another large bowl until stiff
peaks form.
Fold nuts into cream.
Gently fold cream into honey,
leaving a few steaks of cream.
Cover and refrigerate until well
chilled and slightly set, about 2 hours.
(Can be prepared 1 day
ahead.)

Place dollop of honey cream on each plate.
Surround with fruit
and serve.

Servings: 8

Greek Spaghetti

Posted by Tiffany 1/23/2002 3:04 pm

1 pound cooked spaghetti, held warm
1/4 cup olive oil
4 cloves garlic, crushed
4 green onions, sliced thin
1 cup cherry tomatoes, split in half and seeded
1 handful coarsely chopped fresh spinach
1 cup crumbled feta cheese
1 tablespoon oregano
Salt and pepper, to taste
1/4 pound butter

Place the cooked spaghetti in the bowl you are going to serve it
in.
Heat a sauté pan and quickly sauté in
the olive oil the garlic followed by the green onions and then the
cherry tomatoes.
Lastly, add the spinach and as soon as the spinach
is cooked – this only takes a few seconds – pour the whole thing
over the spaghetti.

Sprinkle the feta cheese and oregano over the spaghetti and toss
like a salad.
Season with salt and pepper.
Add the butter to the
pan you used for sautéing and brown it.
Do not burn
it, just brown it.
Then drizzle over the spaghetti and enjoy.

Greek Chicken

6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cups uncooked rice
Salt to taste

Wash and remove fat from chicken.
Bake in 350 degree F oven for
about an hour.

Meanwhile, combine all other ingredients except rice.
Put
chicken and sauce in a crockpot on LOW heat and cook for at least 4
hours to blend flavors.

Before serving, cook rice according to directions.

Serve chicken and sauce over rice.

Serves 6.

Make Your Own Gyro Meat

Posted by WingsFan91 6/5/01 12:38:45
pm

I found the following on that “other” site….
Thought somebody
here might want it!

Hi there! I have lived and worked in Greece for a few years, and
worked as a butcher in the U.S.
for quite some time, so let me shed
a bit of light:

Donair (doner or Donar), Gyros, and Schwarma are all pretty much
the same thing.
The Doner Kebab (probably the closest original
ethnic food to the American invention, the Gyro) is originally from
Turkey.
The gyro is an American invention which is basically a
cheap version of a traditional Greek Kebab (the main difference is
that the Greek one would use large pieces of boned lamb, pressed
together using its own fat as a binder, and marinated, whereas Gyro
uses ground meat.) The Schwarma is a version from the Middle East
that is much larger, uses a similar meat to the Greek kebab, but
less meat and more vegetables in the kebab itself.

A traditional gyro should be made with at least 50% ground lamb,
and the rest beef.
The best ground to use is one with a high fat
content (this is so that during the remixing it binds and keeps it
shape well!).
The main flavouring ingredients should always be:
garlic, onion, marjoram, rosemary, salt and black pepper.
Marjoram
and Rosemary are similar to oregano and thyme in flavour
(respectively), and are common ingredients in Greek cooking.
True
Greek food rarely uses oregano.
The mass-produced Gyros use
oregano, not to mention garlic and onion powder, but we used fresh
minced garlic and onions.
Here is the recipe we used where I used
to work (compliments of Feller’s Meat in Clearfield, Utah!)

1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2
hours.

Blend in a food processor for about 1 minute.
(When cooked, this
will help give it a more traditional gyro feel on your palate.
Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill
for around 30-45 minutes, cooking far from the coals, and rotating
slowly.
Alternatively, bake in the oven in a meatloaf shape for
about 45 minutes to 1 hour, at 325 degrees F.
It should be a bit
dry.

I hope that helps! ~ Wayne

P.S.
Tzatziki is made with 500 ml.
plain natural or Greek
yogurt, 1 cucumber which has been peeled and descended and grated
and drained of extra liquid, and 2-4 cloves of fresh minced garlic.
Mix together, and let sit in fridge until ready to use.
This is an
extremely traditional recipe, and might be a bit sharp for the
average American palate, so you might want to halve the garlic
amount.

Greek Chicken and Rice (Kotta Pilafi)

Posted by darlene 1/12/002 7:57 am

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion chopped fine
1 1/2 cups canned tomatoes
2 cups water
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup uncooked rice
Dairy sour cream for garnish

Sauté chicken breasts in butter until golden brown.
Add onion, tomato, water, cinnamon, salt and pepper.
Cover and
simmer for 30 minutes.
Add rice and stir to mix evenly.
Cover and
simmer for 20 minutes longer or until the rice is tender.
Add more
water if necessary.
Serve with a bowl of sour cream to be spooned
over the rice.

Serves 6.

Additions called in from Bessie: Use one whole broiler (3
pounds) cut up into pieces.
Sauté in 1/4 cup olive oil
(not butter).
Use 3 cups boiling water with the rice instead of 2
cups (you won’t have to add water later this way).

Chicken Gyros with Dill Sauce

This is a traditional Greek sandwich.

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch
pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl blend together yogurt, 2 tablespoons dill, garlic
and 1 teaspoon lemon juice.
Season with salt and pepper.
Set
aside.

Heat 1 tablespoon oil in heavy large skillet over medium-high
heat.
Add chicken with oregano, 1 teaspoon dill, salt and pepper.
Sauté until browned and cooked through, about about 5
minutes.
Transfer to a bowl.
Add 1 tablespoon oil to skillet and
sauté onions until golden brown, about 10 minutes.

Return chicken and any juices to skillet.
Add 1 tablespoon lemon
juice.
Stir until heated through, about 2 minutes.

Top pita rounds with chicken mixture.
Spoon dill sauce over
chicken and serve.
This sandwich is folded in half and eaten.
Pass
the extra sauce, as desired.

Kourabiedes (Greek Butter Cookies)

1 cup soft butter
1/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups unsifted flour
1/2 cup chopped walnuts
Whole cloves
Confectioners’ sugar

In large bowl with electric mixer at medium speed, beat butter,
sugar, egg yolks and extracts until light and fluffy.
Add flour and
nuts.
Mix well with hands.
Turn dough out onto lightly floured
surface.
Divide dough in half.

With hands, shape each half into a 16-inch long roll.
Cut each
roll into 16 pieces, then shape into balls.
Press a whole clove
into each piece.
Place 1 inch apart on ungreased cookie sheet.
Bake
at 350 degrees F for 20 minutes or until cookies are set but not
brown.
Remove to wire rack and sprinkle lightly with confectioners’
sugar while still warm.
Cool.
Before serving, sprinkle with
confectioners’ sugar again.

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai
Elies)

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the
chicken.
Heat 1/3 cup olive oil in a large, deep skillet and brown
the chicken on all sides, over high heat.
Remove with a slotted
spoon.

Add remaining olive oil to skillet, and sauté
onions until wilted and lightly browned.
Add garlic and stir for 30
seconds.
Place chicken back in the pan.
Pour in the tomatoes and
wine, and season with salt and pepper.
Cover and simmer over low
heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and
stir until melted.
Five minutes before removing from heat, add
olives and oregano.

Serve warm.

Yields 6 servings.

Almond Baklava

Phyllo dough
1/4 cup granulated sugar
1 to 2 teaspoons ground cinnamon
4 cups almonds, slivered and chopped
1 1/4 cups butter or margarine
Whole cloves

Mix sugar, cinnamon and almonds.

Melt the butter, then butter the pan.
Lay one sheet of dough in
pan.
Butter phyllo sheet, then lay another on top of that.
Continue
until you have buttered 5 or 6 sheets.
Lay another sheet, but do
NOT butter it.
Place an even thin layer of almond mix.
Lay another
sheet of dough, butter it, and then another, unbuttered.
On that
place some almond mix again.
Repeat until all the mix is gone, or
you have only 4 or 5 sheets of dough left.
Fold in the dough that
hangs from the side of the pan.
Lay down more sheets of dough,
buttering each one and cutting off edges that hang from the sides
of the pan.
Be sure you butter the top sheet very well.
Sprinkle
some water over the top before baking.
Score with sharp knife.
Stick cloves between scores, so that it keeps the sheets of dough
together.

Bake at 350 degrees F for 15 to 20 minutes, until golden brown,
and the edges no longer touch the wall of the pan.
Start syrup only
after baklava has come out of the oven.

Syrup
4 cups granulated sugar
3 cups water
1/2 cup honey
1 stick cinnamon
1 piece lemon peel
5 or 6 whole cloves

Heat sugar, water, honey, cinnamon, lemon peel and cloves in a
pan over medium heat Until all is melted and combined well.
Bring
to a boil, then let simmer about 10 minutes.

Pour the hot syrup over the cool baklava.

Spinach with Rice (Spanakouzo)

1 (10 ounce) package chopped spinach, thawed
1 medium onion, chopped
1/4 cup olive oil
1 (8 ounce) can tomato sauce
2 tablespoons lemon juice
Salt and pepper, to taste
1 1/2 cups water
1/2 cup long grain rice

Sauté onion in olive oil in saucepan until tender.
Add tomato sauce, lemon juice and water.
Bring to boil.
Add
spinach, rice and season with salt and pepper.
Cover and simmer 20
minutes or until rice is absorbed.

Makes 4 servings.

This recipe can easily be doubled.

Cinnamon Chicken (Kota Kapama)

8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4-inch long) cinnamon stick
Freshly-grated Parmesan cheese

Grind some sea salt and black pepper over the chicken
pieces.

Heat the butter and olive oil over moderate heat in a
sauté pan, and brown the chicken pieces.
Transfer them
to a plate.

Pour off all but a thin film of fat add the onions and garlic.
Cook and stir for a few minutes until the onions are light brown.
Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2
teaspoon of sea salt and a few grindings of black pepper.
Bring to
a boil, and then return the chicken to the pan and baste it
thoroughly with the sauce.
Reduce the heat to low, cover and
simmer, basting occasionally, for about 30 minutes.

Serve with white or brown rice or pasta.
Spoon the tomato sauce
over the chicken and rice or pasta.
Sprinkle with Parmesan cheese
if desired.

Mourabiedes

1 1/2 cups butter
2 tablespoons confectioners’ sugar
1 egg yolk
1/2 cup coarsely grated or finely chopped almonds
3 1/2 cups flour
2 pounds confectioners’ sugar

Preheat oven to 275 degrees F.

Cream butter until light and fluffy.
Mix in the 2 tablespoons
confectioners’ sugar and egg yolk, creaming well.
Beat in almonds.
Stir flour; measure and gradually add just enough flour to make a
soft dough that you can shape with your hands.
Pinch off pieces of
dough the size of a walnut and roll between your hands.
Shape into
half moons or stylized S shapes.
Place on an ungreased baking sheet
and bake for 45 minutes or until lightly browned.

Remove from oven; let cool in pan until lukewarm.

Sift confectioners’ sugar onto wax paper.

Carefully transfer the cookies from baking sheet to sugared
paper.
Sift more sugar over the top, coating them at least 1/4 inch
with sugar.
Let stand until cool; then store in a cookie jar or
crock.

Makes about 30.

Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)

From the kitchen of Martin James –
Copenhagen, Denmark

This dish is one that evolved from Corfu to stretch scant
supplies of meat.
Consisting of chicken, turkey, beef or veal
braised in tomato sauce fragrant with spices, it is served over
thick tubular pasta from Corfu called “perciatellli” (if you can’t
find it, use spaghetti).
Kefalotyri is a nutty tasting hard cheese
similar to Parmesan.
It is available at Greek markets.

1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian-style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium-high heat.
Add
chicken in batches and cook until brown on all sides, about 8
minutes per batch.

Place chicken on platter.
Add onions to Dutch oven;
sauté until tender, about 5 minutes.
Add spices; stir
until fragrant, about 1 minute.
Stir in tomatoes and their juices
and water.
Return chicken to Dutch oven.
Cover; simmer over
medium-low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter.
Tent with foil.
Add 2 tablespoons
vinegar, tomato paste and sugar to Dutch oven.
Simmer until
thickened to sauce consistency, stirring occasionally, about 10
minutes.
Season with salt, pepper and more vinegar, if desired.
Remove from heat.
Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but
still firm to bite.
Drain.
Transfer pasta to platter.
Top with
chicken, sauce and cheese.

Beef with Thyme and Oregano Butter

From the kitchen of Martin James –
Copenhagen, Denmark

1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt

Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces.
Brush each steak with oil, sprinkle
with salt and pepper to taste.
Barbecue, pan-fry or grill steaks
until cooked as desired.
Serve with slices of thyme and oregano
butter.

Thyme and Oregano Butter: Beat all ingredients in small bowl
with electric mixer or wooden spoon until well combined.
Spoon
mixture onto a sheet of grease-proof paper in a rough log shape.
Fold one side of the paper over roll, then, with a ruler, push
against the butter so that the mixture forms a smooth log.
Roll the
butter in the grease-proof paper, refrigerate.

Serves 6.

Thyme and Oregano Butter can be made a day ahead.

Storage: Covered in refrigerator; Microwave: Not suitable;
Freeze: Butter suitable.

Chandler Greek Festival Spanakopeta (Greek Spinach
Squares)

Source: Chef Effie Karantinos – Chandler Greek Festival,
Chandler, Arizona

2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted

Wash spinach and discard stems.
Dry thoroughly on absorbent
paper and cut into pieces.

Sauté onion in butter until soft.
Add spinach and
sauté a few minutes longer.
Cool.

Add cream sauce, eggs, cheese and seasonings.
Mix well.

Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch
pan, brushing each sheet well with melted butter.
Add spinach
mixture, then place 8 phyllo pastry sheets on filling.
Again,
butter each sheet well.

Bake at 350 degrees F for about 30 minutes or until crust is
golden brown.
Cut into small squares before serving.

Makes 16 squares.

Apple Baklava

Apples give a distinctive twist to this traditional Greek
dessert.
Sauteing them first to let the water evaporate ensures a
crisp crust.

6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon

Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey

Apple Layer: Peel and slice apples.
Melt butter in Dutch oven
over high heat.
Add apples, sugar and cinnamon; cook, stirring
occasionally, until apples are tender and juices are evaporated, 15
to 20 minutes.
Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F.

Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic
wrap.
Brush a 13 x 9-inch metal baking pan with butter.
Place 1
phyllo sheet in pan and brush with some of the melted butter (keep
remaining phyllo covered).
Layer 5 more phyllo sheets on top,
brushing each with butter.
Spread 2 cups nut mixture on top and
repeat layering with 6 more phyllo sheets and butter.
Spread apple
mixture on top; repeat layering with 6 more phyllo sheets and
butter.
Sprinkle remaining nut mixture on top; sprinkle with bread
crumbs and layer with the 6 remaining phyllo sheets and butter.
With sharp knife, cut lengthwise through pastry and filling into 1
1/2 inch-wide strips, then cut diagonally at 2-inch intervals to
make diamonds.

Bake 35 to 40 minutes or until golden.
Drizzle honey on top and
bake 5 minutes more.
Cool in pan on wire rack.

Serve warm or at room temperature with whipped or ice cream.

Greek Croustade

1 (10 ounce) package frozen chopped spinach
1/4 cup chopped onion
1 small clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon crushed tarragon (optional)
1/8 teaspoon fresh ground pepper
1 cup milk
2 eggs, beaten
1/2 cup creamed cottage cheese
1 cup crumbled feta cheese
10 (17 x 12-inch) single phyllo dough sheets, thawed
1/2 cup (1 stick) butter or margarine, melted

Cook spinach according to directions; drain well, pressing out
excess liquid.
In saucepan, cook onion and garlic in 3 tablespoons
butter or margarine until tender.
Stir in flour, tarragon and
pepper.
Add milk all at once.
Cook and stir until mixture is
thickened.
Stir half of mixture into eggs; return egg mixture into
remaining sauce.
Add cheeses and spinach; set aside.

Unroll phyllo dough; cover with dampened towel.
Remove 1 sheet
of dough; brush lightly with some of the 1/2 cup melted butter.
Fold the sheet in thirds lengthwise; brush top with butter.
Place
one end of the folded sheet in center of a 12- or 14-inch pizza
pan, extending it over the side of the pan.
Repeat buttering of
remaining phyllo dough, arranging strips spoke fashion evenly
around pan.
(The ends of sheets will overlap in center and be
approximately 3 inches apart at outer ends.) Spread spinach mixture
in an 8-inch circle in center of pastry.
Starting with the last
sheet of dough placed in pan, lift end of leaf up and bring toward
center of filling.
Holding end with both hands, twist ends several
times; coil and tuck end under to from a rosette.
Lay rosette over
filling, leaving a 3-inch circle in center (center should be
visible).
Repeat with remaining in reverse order they were placed.
Drizzle remaining butter over all.

Bake at 375 degrees F for 35 to 40 minutes or until golden.

Serve warm or cool.
Cut into wedges to serve.

Greek Rice with Feta

1/2 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 cup brown rice
3 cups vegetable stock
Salt
Juice and grated zest of 1 lemon
2 tablespoons crumbled feta cheese
1 scallion, sliced
1 tablespoon chopped fresh cilantro

In a deep sauté pan or saucepan, keep the oil over
medium heat and sauté onion and garlic for two to
three minutes.
Add the rice and continue cooking, stirring, for two
minutes, until coated with oil.
Add the stock, stirring and
scraping the sides of the pan, until the rice is cooked.
Season to
taste with salt.
Cover and simmer over low heat for 25 to 30
minutes.
Set aside, covered, to steam for five to six minutes.
Uncover and test for doneness.
If the liquid is not absorbed in the
rice is not tender, return to the stove for a few minutes.
Then add
the feta, scallions and cilantro.
Stir gently just to mix.

Serve immediately.