Explore Mediterranean. Eat Healthy Food. Read Authentic Greek Recipes Collection and bring best tastes of Mediterranean right in your kitchen.

1. Red Lentil Soup
The title of this recipe leaves you with the impression that you will be making a soup with lentils just like you are
used to th only difference being the red lentils. Well, you are mistaken this soup uses the lentils to thicken and give
texture, and is topped with a nice creamy finish.
Ingredients:
1 1/2 cup red lentils 8 cups meat or vegetable stock 2 middle sized onions diced 2 tbsp butter 1/2 tbsp flour 1 cup
milk 3 egg yolks 1 tbsp salt 1/2 tsp black pepper 6 slices of bread cubed 2 tbsp oil a little chopped parsley
Procedure:
1. Put the lentils in the meat stock and 1 cup of water. Cook for 35-40 minutes until they are tender. 2. Strain and
pass them through a sieve mashing them with the back of a spoon. 2. Melt the butter in another saucepan. Add
chopped onions and fry them lightly for 7-8 minutes. 3. Add the flour and cook until it goes light brown. 4. Add the
flour and onions to the meat stock along with the lentil puree. Add salt and pepper and let simmer until it has
become a nice thick texture. Add water if it is too thick. 5. Beat the egg yolks with cold milk. Add a ladle of the
soup to it, mix well and then pour it back into the rest of the soup. Keep mixing and take off the heat. 6. Serve with
bread cubes fried in oil and chopped parsley.
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2. Haricot/White Beans Soup in Tomato Sauce – Fasolada
Fasolada (white bean soup), is Greek, is hearth, is filling and warm, is village, is winter, is mother or grandmother, is
feeling.
If you want meat in, you may add sliced sausages to the soup to enrich the flavor..
Ingredients:
1 small bag white haricot beans – 500 gr- rinsed and soaked over night.
2 large onions, cut the same size with the beans
3 medium carrots, sliced
1 bunch celery, cut the same size as the beans
2 mature tomatoes grated
1 cup of olive oil
2 lemons mixed with 1/2 tbsp flour
Salt, pepper
Procedure:
1. Wash and boil the beans in plenty of water for 15 minutes skimming off any froth rising. Add oil, onions, carrots
and celery and tomatoes.
2. When half-cooked, mix in salt and pepper and continue to boil stirring occasionally.
3. When the meal is cooked, add 1/2 teaspoon of flour to the juice from 2 lemons and pour it into the soup. Let for 5
minutes and serve.posted in Recipe

3. Christmas Flutes
This traditional Greek pastry dessert is sweet and nutty and made for Christmas Eve.
Ingredients:
1 kg phyllo crust
3 eggs
1 cup sugar
1 kilo walnuts, cleaned and ground
1 tsp cinnamon
1 vanillaFor the syrup:
2 ½ cups sugar
cup water
½ lemon (the juice and the skin)
1 vanilla
Procedure:
Preheat oven at 150°-180° C.
1. Beat in the mixer the sugar with the eggs (yolks and whites), add the cinnamon and finally ¾ of the walnuts.
2. Cut the phyllo into 5 strips, butter each one slightly, place one tablespoon of filling at the edge of each strip and
wrap lightly.3. Place the flutes in rows on the buttered pan, sprinkle them with a bit of butter and bake in a low heat
oven.
4. Prepare the syrup in a wide saucepan.
5. As soon as the flutes are cooked, and while they are still warm, dip them in the saucepan with the syrup, with a
ladle with holes, two by two. As soon as you dip them, take them out almost immediately.
6. Place them in a platter, sprinkle them with caster sugar and the remaining walnuts.

4. Pommegranate & Za’atar Lamb Ribs
Pommegranate Molasses and Za’atar along with many other exciting spices and authentic Lebanese Ingredients are
available at Sweet Beirut.
Ingredients:
125 ml pomegranate molasses
45 ml cider vinegar
1 tsp allspice
1 tsp cinnamon
5 garlic cloves, finely chopped

5. 4 tbsp za’atar
2 lamb riblets ( also called breast of lamb, Denver cut, Lamb spare ribs)- between 600g (1 lb 5 oz) to 900g (2 lb)
each.
Sea salt and freshly ground pepper, to taste
Foil, for wrapping
Procedure:
Preheat the oven to 130oC / 250oF
Mix together the pomegranate molasses, cider vinegar, allspice, cinnamon, garlic and za’atar. Season with salt and
pepper to taste.
Take two sheets of foil, overlap them at their half point and place the ribs in the center, lengthways, raising the
edges of the foil to create an open parcel. Rub the lamb with a little salt and pepper and pour over about 1/3 of the
pomegranate sauce, and coat all sides. Bring together the edges of the foil and seal into an airtight parcel. Repeat the
same process for the other ribs.
Place in a baking dish and cook in the center of the oven for 2 hours.
Remove the baking dish from the oven, open the parcels and allow the ribs to cool in the juice/marinade.
Transfer the juice/marinade from each parcel to a saucepan on med/high heat, bring to a boil and reduce to a thick
sauce. Stir often.
Heat a barbecue/grill/ griddle pan until hot, brush the ribs with the reduced sauce and grill until slightly charred.
Dairy-free tahini and nut muffins

6. This is a tasty and healthy muffin, full of nuts and omega-3 fatty acids. The tahini taste is balanced, while the lack of
any dairy makes these ideal for those watching their cholesterol. Try them for breakfast or as a tea-time treat.
Ingredients:
200 gr all-purpose flour
150 gr soft or cake flour
4 tsp baking powder
120 ml tahini
120 ml vegetable oil
300 gr caster sugar
250 ml orange juice
50 ml cognac
1 tsp cinnamon
1 cup walnuts and almonds, coarsely ground
Procedure:
Preheat the oven to 180ο C.
Sift together the flour with the baking powder.
Using a mixer, beat well together the tahini, vegetable oil and sugar, until the sugar has dissolved.

7. Continue beating gradually adding the orange juice, cognac and cinnamon.
Make a well in the center of the flour and pour in the liquid mixture. Fold in the flour and nuts. Do not overwork the
mixture because your muffins will not become fluffy.
Grease the muffin tins with butter and fill half way so the muffins will have enough space to rise. You can also use
muffin liners, in which case greasing the tins is not necessary.
Bake the muffins for about 30 minutes until golden.
Beer Fried Mussels with Skordalia
These deep-fried mussels can be served on a meze table or as a chip style appetizer; despite the fact that we do not
support cooking with frozen mass-produced goods, in this case it may be best to buy frozen mussel meat.
Ingredients:
1-2 cups skordalia (Greek garlic sauce) either store-bought or homemade
1 cup Fischer beer

8. 1 cup flour
6 cups olive or other oil for frying
2 lb (1 kg) mussels, cleaned, debearded, and shucked (just the flesh, in
other words)
Ingredients for the skordalia
1 cup bread crumbs
1 cup walnuts, crushed
some salt
lemon juice and vinegar (to taste)
1 cup olive oil
Procedure:
Make the skordalia.
1. Soak the bread and strain. Pulverize the garlic with some salt in a food processor and then add the bread and the
walnuts pulsing on and off.
2. Finally, add slowly the lemon juice and the vinegar and stir well to mix.
Frying the mussels.
1. Empty the flour into a large bowl and make a well in the center. Mix in the Fischer beer and whisk together to
form a thick batter.
2. Dry the mussels on paper towels. Heat the oil in a deep-fryer or large, deep frying pan. Dip the mussels, about a
dozen at a time, into the batter and remove with a slotted spoon, letting the excess batter drip off.
3. Fry for about 2 minutes, or until crisp and golden. Drain on paper towels and season with salt. Repeat with
remaining mussels, working in batches. Serve the hot, fried mussels with the garlic sauce immediately.
Bread with Wine

9. This wine-flavored nutty bread is so wonderful it is a treat in itself.
Ingredients:
750 gr white flour
250 gr semolina finely grated
80 gr fresh yeast or 3 packages dry yeast
2 tsp salt
200 gr sugar
1 small glass Cointreau
1 glass of sweet red wine (mavrodafni)
1 tsp cardamomo

10. 1 tsp cinnamon
200 g grated almonds (optional)
2 tbs sesame seeds
4 tbs butter
Procedure:
Preheat oven at 170° C.
1. Begin the process using only 2/3 of the yeast. Add warm water if necessary, as much as required for the dough to
become elastic and not too tight.
2. Add the almonds and the sesame seeds and knead the dough, then at the end add the butter.
3. When all the ingredients are united, leave the dough 30 minutes to rest.
4. Then dissolve the rest of the yeast in a little water and unite it with the rest of the dough, knead well.
5. If the dough is sticky smear some oil or butter on your hands and continue kneading. If on the other hand the
dough is too soggy then just sprinkle a little more flour and continue to knead.
6. Smear some olive oil in a baking pan No. 30 – 32 and sprinkle some sesame seeds as well.
7. Place the dough in the pan and spread it evenly with your hands so that it is totally covered with the sesame.
8. Sprinkle some colorful sprinkles here and there to give it some color.
9. Cover the pan and leave it to rise for 30 – 40 minutes. It will rise just a little, which is normal, place it in the oven
at 170°C.
10. Until the oven begins to warm up that is when the bread will complete the rising process
11. When you see that it has risen open the oven and pierce the bread with a twig in four or five places.
12. Bake the bread and leave it to cool on top of a gridiron without covering it with a towel. When it has completely
cooled, cover it and leave it two days before eating.
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posted in Recipe
Yellow Split Peas With Garlic – Fava Scordalia

11. This yellow split pea delicacy is a specialty of the Cycladic island Santorini. It is eaten either as a type of soup or
served as a meze on the table with bread and the various garnishes.
Ingredients:
 2 cups yellow split peas, pickled over and rinsed
 2 bay leaves
 2 tsp salt
 4-6 garlic cloves
 ½ cup extra-virgin olive oil
 3-4 tbsp red wine vinegar
 3-4 tbsp dry white wine
 2 tbsp dried oregano, crumbled, plus more for garnish
 freshly ground black pepper
All or a few of the following toppings
 1 cup chopped fresh cilantro
 2-3 tbsp pitted and chopped Kalamata olives
 4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
 1 medium tomato, cored, peeled, seeded, diced and drained
 2-3 green garlic bulbs or ramps (white plus most of the green parts), thinly sliced
 a few sprigs of arugula, coarsely chopped
 a few sprigs of parsley, coarsely chopped

12.  extra-virgin olive oil
Procedure:
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and
simmer, skimming often, for 5 minutes.
Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed
to keep the peas covered as they cook.
Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft, but not completely dry.
Prepare the garnish of your choice, chop, wash and peel where necessary.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool
completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste.
Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food
processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine,
the oregano and pepper to taste, stirring vigorously to incorporate.
Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
If the spread seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with
oregano, garnish with toppings of your choice and serve.
posted in Recipe
Monastery Style Bean Soup

13. Enjoy this hearty bean soup, perfect for lent as well as part of a vegetarian meal. It is a renowned Greek comfort
winter food.
Ingredients:
200 gr white beans
2-3 carrots sliced
1/2 a celery
1 onion,
1-2 tomatoes grated
1-2 peppers
1-2 chillies (peppers, by choice)
parsley
olive oil
salt
Procedure:
Finely chop carrots, onion and celery
Soak the beans in cold water for 3-4 hours, drain and pour fresh water.
Boil beans pot together with oil, finely chopped carrots, onion and celery.
The sliced peppers and the grated tomatoes are added later when the beans have turned tender.
Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley.
posted in Recipe

14. Herbed Bean Hummus
You are only one step away from being able to enjoy this herbed bean dip recipe. It takes the classic hummus a
notch up and creatively gives it a new style! This is a perfect example of how to make a traditional recipe into
something more personal and refined.
Ingredients:
1/2 cup fresh parsley leaves
1/3 cup fresh basil leaves
2 tbsp grated fresh Parmesan cheese
1 tbsp pine nuts
2 tbsp fresh lemon juice
2 tbsp tahini ( sesame seed paste)
1/2 tsp salt
1/4 tsp fresh ground black pepper

15. 1 (15 ounce) can cannellini beans, or other white beans, drained
2 garlic cloves
Procedure:
Place all ingredients in a food processor.
Process until smooth, scraping the sides of the bowl occasionally.
Serve with fresh toasted bread as an appetizer either bruschetta style or in a bowl for everyone to dip
posted in Recipe
Bean and Mushroom salad
French beans and mushrooms are a particularly successful combination. It is so easy to make and so refreshing to
eat. Fresh beans may be used instead of frozen ones, if you prefer.

16. Ingredients:
1 kg frozen whole French beans
500 g button mushrooms
juice of 1/2 lemon
1/2 small onion, grated
a little ground coriander
3 tbs chopped parsley
300 ml low-calorie french dressing
salt
Procedure:
1. Wipe the mushrooms with a clean damp cloth and slice finely. Sprinkle with lemon juice.
2. Add the onion, ground coriander and parsley to the French dressing, then pour over the mushrooms. Leave to
marinate for 1 or 2 hours, turning gently from time to time.
3. Cook the beans in boiling salted water until just tender, then cool under running water. Drain thoroughly.
4. Toss the mushroom mixture carefully with the French beans and serve.
posted in delicious chocolate and sweet recipes, Recipe
Yogurt Mousse with Sour Cherry Preserve

17. Yogurt is an ingredient which we can use in many different ways. This recipe is an example of how yogurt can be
turned into a deliciously refreshing dessert.
Ingredients:
1 envelope (1 tbs) unflavored gelatin or 1 gelatin sheet
2 cups sour cherry pureed lightly
1/3 cup sugar
1/2 tsp vanilla essence
1 pot plain yogurt (unsweetened)
250 ml well-chilled heavy cream
Procedure:
 In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute and heat the
mixture over a low heat stirring until the gelatin is dissolved.
 Blend together the sour cherry puree, the sugar and the vanilla, add the gelatin mixture and blend the
mixture well. Transfer it to a bowl and stir in the yogurt.

18.  Beat the cream in a chilled until it forms stiff peaks. Fold it into the cherry mixture gently but thoroughly;
and either divide the mousse among 4 dessert glasses or put into a big glass bowl.
 Chill the mousse for at least 4 hours or overnight. Garnish with the drained sour cherry preserve.
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Sour Cherry PreserveLeave a comment Edit
Israeli Fruit Soup
This cold fruit soup is a wonderful dessert option for a hot summer evening! Refreshing, original and offers much
room for creative variations! Please be kind to nature and use seasonal and local fruits as much as possible.
Ingredients:
 2 oranges
 2 stalks rhubarb
 4 slices fresh pineapple
 1 cup strawberries
 1 cup pitted cherries
 6 cups water
 1 cup brown sugar or honey
 ½ tsp salt
 ½ tsp cinnamon
 2 tbsp lemon juice
 1 cup sour cream

19. Procedure:
Peel, wash and slice all the fruits according to what they need.
Combine all the ingredients except the sour cream.
Adjust sweetness to taste.
Simmer covered for about 20 minutes, or until the fruit is tender.
Puree or force through a sieve.
Chill and add sour cream before serving.
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Bernadette’s French Clafouti
This is almost like a crepe base with fruits in it. You can adapt it to the seasons by substituting the cherries with
anything else.

20. Ingredients:
 2 cups fresh cherries
 ½ cup flour
 ½ cup sugar
 1 pinch of salt
 3 eggs, beaten
 2 cups cold milk
 ½ tbsp butter
Procedure:
Preheat the oven to 300°F.
Wash the cherries and remove their stems.
Drain well.
Cut them in halves and remove pits.
Combine the flour, sugar and salt in a large bowl.
Add the eggs, cold milk, and butter little by little use a hand mixer to blend all the ingredients well.
Butter a deep pie dish.
Disperse the cherries evenly around the baking dish and pour in the mixture.
Bake for approximately 45 minutes.
When done, allow to cool and sprinkle with sugar.
Serve warm or cold.