Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014 Presentation of traditional recipes that meets the criteria of a healthy life. This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

1. FOURTH REUNIUN OF THE PROJECT
LATVIA, 15-19 JULY 2013
The Fairytale of the
European G(old)en Future

2. Traditional Greek Recipies

3. Sweets…

4. Galaktomboureko

5. Galaktoboureko (γαλακτομπούρεκο)
Custard-filled Phyllo Pastry Greek
• Galaktompoureko is possibly the king
of sweets for many in Greece.
Fabulous cream, rich and consistent.
The heavy cream lies on top (and is
covered too) by a thin layer of phyllo
and is bathed in syrup. Pure energy.
• One could survive only by eating
exclusively this delicacy.

6. Ιn Greece our grandmothers
used to say that you cannot find
a proper husband if you don't
know how to make backlava
and galaktompoureko...

7. Ingredients
• 8 cups of milk
• 6 eggs
• 1 ½ cups of sugar
• 2 cups of fine semolina
• 1 spoonful vanilla essence
• 1 spoonful of butter
• 1 small spoonful of lemon or orange
zest
• 10 sheets of Baklava Phyllo

8. ½ cup of butter syrup:
• 1 kilo sugar
• 3 – 4 cups of water
• 1 spoonful of lemon juice
• cloves a small piece of cinnamon
wood
• lemon peel
Ingredients

9. How to make it
• In a bowl beat sugar and eggs, add vanilla and
lemon zest. Heat the milk and add semolina
stirring until the cream is ready and thick. Add
the butter and stir. Remove from heat and add
the egg mixture stirring continuously until
incorporated. Let cream cool down.
• Cover pan with a cling film. Grease a medium-
sized baking pan (25 x 35cm) and place half the
phyllo pastry sheets in the pan, after they have
been buttered one by one, making sure to cover
all sides of the pan.

10. • If the phyllo is short try covering each side by a
different phyllo.
• Pour in the cream, and turn the edges of the
phyllo on the cream. Place remaining phyllo
again buttering each one but making sure that
edges are folded inside. Butter the last phyllo as
well and sprinkle with some drops of water.
How to make it

11. • Score the phyllo diagonally in squares with a
sharp knife but only to the level of the cream.
How to make it

13. Preheat oven at 180οC / 350oF and bake for
about an hour until a golden colour is
achieved…
How to make it

14. • In the meantime prepare syrup by putting in a
pan the sugar, water, lemon juice, lemon peel,
cinnamon stick and cloves. Let it boil for 5
minutes and remove from stove.
• When the galaktompoureko is ready pour over
the syrup and let is cool down before serving.
• Do not cover so that it will remain crispy.
How to make it

15. Enjoy!!!

16. Pastelli/παστέλι
Sesame, Pistachio, and Honey Candy
…a very good, nutritious, sweet snack
A lovely recipe with the pistachio nuts that the
island of Aegina is so well known for.

17. • Mild vegetable oil for the work surface
• 3/4 cup plus 2 teaspoons sesame seeds
• 1/3 cup shelled pistachios, broken in half
• 1/4 cup sugar
• 1/4 cup mild-flavored runny honey
Ingredients

18. • 1. Lightly oil a wooden spoon and a flat,
heatproof work surface, such as a slab of
marble, a plastic pastry sheet, even a large, flat
plate. Have a small bowl of ice water ready and
your rolling pin ready.
• 2. Place the sesame seeds and pistachios in a
nonstick skillet and toast them lightly over low
heat just until they take on a hint of color.
• (You want to be careful not to overdo the
toasting, as the seeds and nuts will remain in the
skillet and will continue to take on a deeper,
richer hue and taste.
How to make it

19. • If you happen to turn your back and accidentally
toast them a little too much, transfer them to a
plate and continue with step 3, melting the
sugar without the seeds and nuts in the skillet.
Then return the seeds and pistachios to the
skillet when you add the honey.)
• 3. Add the sugar to the seeds and nuts in the
skillet and cook, without stirring, over low heat
until the sugar melts and takes on a pale golden
hue
How to make it

20. • 4. Standing back so as to avoid any potential
splatters, carefully add the honey to the skillet.
Working quickly, stir the honey into the sesame
seeds and pistachios and mix it while you can,
as the mixture will soon turn sticky and thick.
Scrape the pastelli out onto the oil-slicked work
surface and flatten it a bit with the back of the
oiled spoon.
• Still working fast and furious, dip your hands in
the cold water and then use them to form the
pastelli into a rectangular shape.
• Grab your rolling pin and level the surface,
stretching it to a rectangle that’s about 1/4 inch
thick and roughly 6 by 7 inches in length.
How to make it

21. • 5. Let the pastelli cool for just a few minutes, and
then cut the pastelli into 1 1/4-inch squares. But
don’t dally or the pastelli will become too hard to
cut. (The pastelli keeps in an airtight container
for many days.)
How to make it

22. Delicious!!!
Enjoy!!!

23. Appetizer/ορεκτικά

24. Tzatziki/τζατζίκι
A refreshing and versatile Greek condiment
made with yoghurt and cucumber.
A great combination with bread and roast meat.

25. • 2 32 oz. containers of plain yogurt
• 4 medium or 2 large cucumbers
• 1 head of garlic
• 2 large lemons
• olive oil
• 1/2 tbsp fine ground white pepper
• 1/2 tbsp salt
Ingredients

26. Gather together the ingredients.
How to make it

27. Peel cucumbers and slice long wise.
How to make it

28. Using a spoon, remove
all the cucumber seeds.
How to make it

29. Shred cucumber and drain with sieve
to remove excess liquid.
How to make it

30. Remove outer skin from garlic,
separate into cloves and peel.
How to make it

31. Chop garlic and put into a food processor
with olive oil until chunks are gone.
How to make it

32. • Using sieve with a coffee filter, drain
yogurt for about 15 minutes for each
coffee filter full. (You will get about 1/2
container of yogurt in a coffee filter)/ Or
take a strainer(bowl shape), put paper
towels spread out in it, and then put in
yogurt to strain.
How to make it

33. Place together in a large stainless steel mixing
bowl: shredded cucumber, drained yogurt, salt,
pepper and olive oil/garlic mixture
How to make it

34. Juice lemons and add to mixture.
Beat mixture with a whisk or large
spoon until all ingredients are totally mixed.
How to make it

35. Καλή όρεξη!!!
Enjoy !!!