My Greek Cook Book

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My Greek Cook Book

  1. 1. 3rd High School of Ymittos Athens, Greece
  2. 2. INGREDIENTS For apple pie we need 500 gr flour 400 gr sugar ¾ of a glass corn oil 1 glass orange juice Baking powder Vanilla 8 apples (green apples are better for this recipe) PREPARATION We beat the sugar with the corn oil for a while. We add flour, baking soda, vanilla and orange juice. We beat the mixture for some minutes. We wash and peel off the apples. We cut them into slices. We butter a shallow metal tray and scatter a little sugar. We place the apple slices in rows and we pour the mixture all over the metal tray. We bake the apple pie in the oven for 30 minutes at 170 O C. We turn the apple pie upside down and we spread some granulated sugar. 3rd High School of Ymittos Favourite Greek Recipes page 1
  3. 3. sweet taste for any time of the day INGREDIENTS 4 eggs 250 gr butter (margarine with vegetable fats) 440 gr sugar 250 ml milk 500 gr flour baking powder vanilla 3 spoonfuls of cocoa powder Chocolate sauce 50 ml milk ½ spoonful margarine 125 gr black chocolate PREPARATION We beat the butter until it gets white. We add the sugar and we continue to beat. We add the eggs one by one and we continue beating for 3 minutes. We mix the baking powder vanilla and a little salt into the flour. We add the flour and the milk alternatively to the mixture. We coat 2 baking forms with the butter and flour and then we put the mixture of the cake. 3rd High School of Ymittos Favourite Greek Recipes page 2
  4. 4. If we want a taste of chocolate, we put half of the mixture into the baking forms. We beat the remaining mixture with three spoonfuls of cocoa powder for a while. We add the brown mixture on the top. We bake the cake for 55 minutes in 170 0C. When the baking forms are cold we take off the cakes. If we want we may overcoat a cake with chocolate sauce. Preparation of the chocolate sauce: we melt the black chocolate. We add the milk and the margarine and we stir the mixture. We add the chocolate sauce when the cake is completely cold. 3rd High School of Ymittos Favourite Greek Recipes page 3
  5. 5. 5 portions INGREDIENTS 5 chicken legs, potatoes, 300 gr. strained yoghurt, 1 spoonful of mustard , juice of half a lemon, olive oil, salt PREPARATION We clean the chicken legs, add salt and put them in a metal tray (pan). We peel and cut the potatoes, add salt and olive oil. We coat chicken legs and potatoes with yoghurt sauce (yoghurt + mustard + lemon juice). We bake for 70 minutes in 200-220 0C in the oven. 3rd High School of Ymittos Favourite Greek Recipes page 4
  6. 6. Traditional Greek salad (for two persons) INGREDIENTS 1 large tomato 1 medium cucumber 1 green pepper 1 red pepper “florinis” (optional) 1 onion 100 g feta cheese (Greek cheese) a few olives (“Kalamatas” olives optional) Extra Virgin Olive Oil, Salt, Oregano PREPARATION We wash carefully the vegetables and we dry them. In a bowl we cut the tomato into small pieces. We cut the cucumber, the peppers and the onion in slices. We add the olives and feta. Then we add a little or more olive oil. We add salt and oregano. 3rd High School of Ymittos Favourite Greek Recipes page 5
  7. 7. Bean soup 5 portions INGREDIENTS forfasolada we need ½ kg dried beans 1 big onion 2 medium ripe tomatoes olive oil celery, salt PREPARATION We soak the beans in plenty of water for 12 hours (usually at night). We rinse the beans and boil them in cold water for 5 minutes. We pour this water out and we wash the beans. We heat the olive oil and we add the chopped onion. After this we add chopped tomatoes, we stir for a while and we add cold water. We add the beans, the celery and carrots cut in round slices. We cook the soup until the beans get soft. (it takes about 1 ½ hours) We add the salt at the end. 3rd High School of Ymittos Favourite Greek Recipes page 6
  8. 8. meat balls soup 5 portions INGREDIENTS ½ kg minced meat (pork and beef), 4 spoonfuls rice, 1 onion chopped, 1 litter water , 1 egg, 2 egg yolks 1 lemon, olive oil, salt, pepper 3rd High School of Ymittos Favourite Greek Recipes page 7
  9. 9. PREPARATION We mix the minced meat with the rice, the chopped onion and 2 spoonfuls of rice. We add a little salt (if you want you may add a little black pepper too). We form the mixture to balls. We boil some water in a sauce pan. Then we drop the meatballs into the boiled water and leave them to boil for 30 minutes in medium heat. We add 2 spoonfuls of rice, a little olive oil and salt. We leave it to boil for another 10 minutes. When the rice in the soup is soft we withdraw the saucepan from the heat. We beat the yolks (of 1 or 2 eggs) with the juice of one lemon in a bowl. Then we add little by little hot broth from the soup beating the mixture for some time. We add this egg and lemon sauce into the sauce pan and we keep it in low heat for 2-3 minutes. We serve the food hot. 3rd High School of Ymittos Favourite Greek Recipes page 8
  10. 10. or Icing sugar cookies or Snowball cookies INGREDIENTS 1 kilo all purpose flour 500 gr pure butter 100 gr sugar 1 egg yolk 2 vanillas 50 gr amaretto 1 teaspoon baking powder 250 gr of peeled almonds sliced in the middle 400 gr icing sugar to cover them PREPARATION Put in the mixer bowl the butter and the sugar. 3rd High School of Ymittos Favourite Greek Recipes page 9
  11. 11. Beat at high speed for about 20 min until it becomes white. Add the egg yolk and beat for a couple minutes. Add the amaretto and keep beating until it is absorbed. Mix the flour with the baking powder and pour little by little in the mixture at a very low speed. Take a little piece of dough put in an almond and form into little round ball. (You may use a form and give shape to kourampiedes such as star, half moonet.c.). Place in a metal tray using cooking paper. Bake the “kourampiedes” at 175o C(pre-heated oven) for about 20 minutes. When they are not very hot put them on a serving plate with icing sugar and sprinkle with plenty of icing sugar. Then they are ready to be served on a Christmas dish. There is an easier recipe for kourampiedes too: 1 kilo all purpose flour 500 gr pure butter 100 gr icing sugar 20 ml brandy clove 400 gr icing sugar to cover them 3rd High School of Ymittos Favourite Greek Recipes page 10
  12. 12. Aubergine salad INGREDIENTS For melitzanosalata we need 2 big aumbergines (eggplants) parsley olive oil vinegar salt 100 gr feta cheese ( if you want) 1 grilled red pepper (florinis) baked (if you want) garlic (if you like it) PREPARATION We bake aubergines in the grill for about 30΄ at 220O C. We may use barbeque (it makes the salad more delicious). We peel off the baked aubergines. We add olive oil, salt, vinegar, chopped parsley, 100 gr feta, 1 red pepper into small pieces.Many people add some garlic This is a delicious and refreshing appetizer especially in the summer. It goes well with seafood and our traditional drink- ouzo. Ouzo is a drink. The best way to have fun as it prepares you to enjoy the sea, the sun especially in the summer. 3rd High School of Ymittos Favourite Greek Recipes page 11
  13. 13. a delicious Greek traditional dish INGREDIENTS For “mousakas” we need 1kg eggplants, 1,5 kg potatoes, 1 kg minced beef, 1-2 medium onions (chopped), 2 big tomatoes (peeled and grated), olive oil, salt, pepper, parsley, some grated cheese and bread crumbs For the cream sauce (BECHAMEL) we need: 1 litter milk, 6 spoonfuls butter, 9 spoonfuls flour (corn flour is better), 2 spoonfuls grated cheese. 3rd High School of Ymittos Favourite Greek Recipes page 12
  14. 14. PREPARATION Firstly we should start with the potatoes and the eggplants. We peel and cut the potatoes in thin slices. We cut the eggplants in thin slices too. Then we have two choices. We can either fry them or grill them in the oven. The first option is of course tastier but more fattening as well. The second option is healthier, but not as tasty as the first one. The second step in our cooking is the preparation of the minced beef. To start with we peel and chop an onion or two if they are small. We put the olive oil in a saucepan and add the chopped onion. After the onion has become golden brown we add the minced beef. We may add some water if necessary. We stir the minced beef along with the chopped tomatoes which have been poured into the saucepan and then we add the salt and the pepper. The minced beef starts to boil and it is ready after 30 minutes or so. After having finished this procedure our dish starts to make sense. We use a large shallow metal tray for the next step. We use some oil (olive oil is better) to spread to the bottom of this tray and then we start placing the grilled or fried potatoes in a layer. Above the potatoes we put the minced beef in a second layer. The next layer is that of the eggplants (fried or grilled). So up to this point we have used the three basic ingredients of our dish. What remains to be prepared is the cream sauce which is called “bechamel”. It is not difficult to make but it needs a little time. Firstly we mix the butter with the corn flour in a saucepan in medium heat. Then we add the hot milk and we mix the mixture constantly with a wooden spoon (orthe special kitchen tool) so as not to form knots. When the cream has a velvet texture we withdraw the saucepan from the heat. Some housewives add the yolk of an egg at the end of the preparation and mix well. Now we move on to the last step of our dish. We spread the cream sauce on top of the grilled eggplants along the whole surface. We sprinkle some grated cheese and bread crumbs. Then the food is ready for the oven. We bake the food in a moderate oven (180 O C) for about 30 – 40 minutes until the cream gets golden brown. Then it is ready to serve. You can of course understand that this dish is very demanding. It requires a lot of time and patience. But the outcome is rewarding. It’s delicious and most appealing. 3rd High School of Ymittos Favourite Greek Recipes page 13
  15. 15. a delicious Greek traditional dish INGREDIENTS For pastitsio we need 1packet of pasta (macaroni) (500 gr), 1 kg minced beef, 1-2 medium onions (chopped), 2 big ripe tomatoes (peeled and chopped), 100 gramsvariety of cheese grated (little feta cheese too) breadcrumbs(optionally), olive oil (or butter), salt, pepper For the cream sauce (BESAMEL) we need: 1 litter of milk, 6 spoonfuls butter, 9 spoonfuls flour (corn flour is better), 2 spoonfuls cheese. PREPARATION 3rd High School of Ymittos Favourite Greek Recipes page 14
  16. 16. The first step in our cooking is the boiling of pasta. The pasta we need for this dish is a long type of macaroni with a big whole in the middle along its length. So we fill a big kettle with water and salt and let it boil. As soon as the water starts boiling we add the pasta. When the pasta is ready we drain the excessive water and add some butter so as not to have sticky macaroni. The second step in our cooking is the preparation of the mincedbeef. To start with we peel and chop an onion or two if they are small. We put some olive oil in a saucepan and add the chopped onion. After the onion has become golden brown we add the minced beef. We may add some water if necessary. We stir the minced beef along with the chopped tomatoes which have already been poured into the saucepan and then we add the salt (just a little) and the pepper. The minced beef starts to boil and it is ready after 30 minutes or so. After having finished these two steps in our preparation we start forming the final result. We use a large metal tray which we butter across the whole surface. We may use olive oil instead of butter as an alternative to spread to the bottom of the metal tray. Then we split the pasta in half. We spread half of the quantity at the bottom of the metal tray and then add the minced beef on top of the pasta in a second layer. On top of the minced beef we add the cheese and then the rest of the pasta (and again spread it across the whole surface). So far we have completed the basic part of this dish. What remains to be done is a kind of cream sauce which is called“besamel”. It is not difficult to make but it needs a little time. Firstly we mix the butter with the corn flour in a saucepan in medium heat. Then we add the hot milk and we mix the mixture constantly with a wooden spoon so as not to form knots. When the cream has a velvet texture we withdraw the saucepan from the heat. We can also add the yolk of an egg at the end of the preparation and mix well. Now the final step is at hand. We spread the besamel ontop of the second layer of macaroni along the whole surface. We sprinkle some grated cheese and breadcrumbs (that makes a crispy and tasty crust on top. Finally you have 4 basic layers: pasta-minced beef-pasta-besamel. 3rd High School of Ymittos Favourite Greek Recipes page 15
  17. 17. The food is ready for the oven. We bake the food in a moderate oven (180 OC) for about 30 – 40 minutes until the cream gets golden brown. Then it is ready to serve. 3rd High School of Ymittos Favourite Greek Recipes page 16
  18. 18. INGREDIENTS For potatoes yachnie we need 4 big potatoes 1 big onion 2 big ripe chopped tomatoes Laurel leaves Olive oil Salt Garlic ( if you want) PREPARATION We peel off the potatoes and we cut them into big pieces. We heat the olive oil and we add the chopped onion. When the onion gets golden brown we add the chopped tomatoes and we stir. We add the potatoes and we stir. We add water up to the point the potatoes are covered (hot water is better). We add the salt and the laurel leaf. If you like the taste of garlic you may add 1 clove of garlic. We put the lid back on and we cook the potatoes for 45΄ – 60΄. 3rd High School of Ymittos Favourite Greek Recipes page 17
  19. 19. Chick pea soup 5 portions INGREDIENTS 2 cups of chick peas 1 teaspoon of baking soda 1 medium onion finely chopped 2 carrots sliced 4 fresh onions chopped with the green part ½ cup finely chopped dill 1/3 cup olive oil 1 tablespoon of corn starch Juice from one lemon Salt and pepper 3rd High School of Ymittos Favourite Greek Recipes page 18
  20. 20. PREPARATION Soak the chick peas in warm water and baking soda from the previous night. About 10 – 12 hours. When ready to cook drain the chick peas thoroughly. Put the chick peas in the pot fill with cold water until they are well covered in it. Bring to a boil. Foam will appear (when the boiling begins) which you must take out of the pot with a spoon. Put in the onions and the carrots and simmer for about 40 min. Then put the dill, and simmer for another 20 min. Dissolve the corn starch in the lemon juice. Add to the soup stirring constantly. Add the olive oil and let simmer to 5 – 10 min. When ready to serve add salt, pepper and lemon juice according to your preference. This soup can also be cooked in the oven at 180o C in a ceramic pot but it takes more time. Serving suggestion : It goes very well with feta. 3rd High School of Ymittos Favourite Greek Recipes page 19
  21. 21. fried pork meat 5 portions INGREDIENTS 1kg pork meat chopped (in small pieces), olive oil, salt, oregano, lemon juice PREPARATION We put olive oil in a frying pan so that the bottom is fully covered. We add the chopped pork meat in the frying pan and mix continuously with a wooden spoon until the meat takes a light brown colour. We lower the heat and we put the cover of the frying pan back. We check the food until the water (that appears) evaporates (total time 30-40 minutes) Then we add salt and oregano, we stir and add the juice of a half lemon. The “tigania” is ready!!! 3rd High School of Ymittos Favourite Greek Recipes page 20
  22. 22. 5 portions INGREDIENTS fortrachanas we need 2 lt water 180- 200 gr trachanas 100 gr butter or olive oil Salt 200 gr feta cheese PREPARATION We boil the water with a little salt and we add trachanas. We cook for 10- 15 minutes, then we add grated feta cheese and butter ( or olive oil). We cook for another 2 minutes. It’s ready to serve Caution: if we use feta we have to add just a little salt. 3rd High School of Ymittos Favourite Greek Recipes page 21
  23. 23. Trachanas – what is it? Trachanas is traditional pasta made of wheat flour, semolina, milk or yoghurt and eggs. There are two basic options: sweet trahanas (made with milk) and sourtrachanas (made with yoghurt) We usually prepare trachanas in the summer. We knead the dough and spread it in a medium layer. We let the layer under the sun to dry and then we rub it with our hands or a special screening so as to form very small pieces. 3rd High School of Ymittos Favourite Greek Recipes page 22
  24. 24. favorite Greek appetizer INGREDIENTS For tzatzikiwe need 300 gr strained yoghurt 1/ 2 cucumber 2 tablespoon olive oil salt dill garlic (if you want) PREPARATION We peel off the cucumber and we grate it in a grater. We add the chopped cucumber into the yoghurt and we mix with 1/ 2 teaspoon of salt the olive oil and the dill. Tzatziki needs garlic. We may use a clove of garlic or 1/ 3 tablespoon of dry garlic. We put the tzatziki into the fridge for 1 hour before serve. 3rd High School of Ymittos Favourite Greek Recipes page 23
  25. 25. Ingredients o 1 (8 ounce) containers plain yogurt o 1/3 cup chopped seeded cucumber o 2 tablespoons finely chopped onions o 1 garlic clove, minced o 1 teaspoon sugar Filling o 1 lb lean ground beef ( I use ground turkey) o 1 1/2 teaspoons dried oregano o 1 teaspoon garlic powder o 1 teaspoon onion powder o 1 teaspoon salt (optional) o 3/4 teaspoon pepper o 4 pita breads o 3 cups shredded Lettuce 3rd High School of Ymittos Favourite Greek Recipes page 24
  26. 26. o 1 large Tomato, chopped o 1 small onion, chopped Preparation 1. In a bowl, combine first 5 ingredients. 2. Cover and refrigerate. 3. In separate bowl, combine ground beef and seasonings. 4. Mix well. 5. Shape into 4 patties. 6. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once. 7. Cut patties into thin slices. 8. Stuff into pitas. 9. Add lettuce, tomato, and onion. 10. Serve with yogurt sauce. 3rd High School of Ymittos Favourite Greek Recipes page 25
  27. 27. Prep Time: 40 Minutes Ready In: 1 Hour 40 Minutes Cook Time: 1 Hour Servings: 12 "These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired." INGREDIENTS: 2 cups uncooked long-grain white 3/4 cup fresh lemon juice, divided rice 60 grape leaves, drained and 1 large onion, chopped rinsed 1/2 cup chopped fresh dill hot water as needed 1/2 cup chopped fresh mint leaves 1 cup olive oil 2 quarts chicken broth PREPARATION: 1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. 2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. 3rd High School of Ymittos Favourite Greek Recipes page 26
  28. 28. 3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve. Ingredients syrup: 2 cups water 2 cups white sugar 4 whole cloves 1/2 cinnamon stick 1 lemon, juiced, divided Filling: 1 pound finely chopped walnuts 1 cup white sugar 2 tablespoons ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup unsalted butter, melted, or more as needed 20 sheets phyllo dough 3rd High School of Ymittos Favourite Greek Recipes page 27
  29. 29. Preparation 1. Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes. 2. Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl. 3. Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish. 4. Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel. 5. Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough. 6. Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. 7. Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. 8. Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds. 9. Bake in the preheated oven until lightly golden brown, 35 to 45 minutes. 10. Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup. 3rd High School of Ymittos Favourite Greek Recipes page 28
  30. 30. Ingredients 1 cupofcornoil 2 cups of corn flour, also called niseste in Greek 3 cupssugar 4 cupsofwater 8 spoonsofsugarforcaramel Roasted almonds, cut in half for dredging Preparation 1. Mix first four listed ingredients and make a unified pulp. 2. Melt the sugar in a saucepan and brown it until it becomes liquified. 3. Pour the pulp into the saucepan and mix well to unify. Stir until the mixture becomes solid and liquid evaporates. 4. Empty the mixture into an oiled baking pan, dredge roasted almonds on top and grill for 10 minutes until the halvah becomes crusty on top. 3rd High School of Ymittos Favourite Greek Recipes page 29
  31. 31. Ingredients 600 – 700 gramspotatoes 5 garliccloves 1 tablespoonvinegar 5 tablespoonsoliveoil Salt Preparation 1. Peel off the potatoes and boil them until soft. Thenstrainthem. 2. Place the garlic cloves together with a pinch of salt in the mortar and crush them. Removefromthemortarandsaveforlateruse. 3. Add gradually the potatoes in wooden mortar and mash them continuously until they become completely a pulp. 4. Remove from the mortar and place in a bowl. 5. Mix the potato puree with the garlic and pour over 1 spoon of vinegar and the olive oil. 6. Mix well with a spoon until all the ingredients are unified. 3rd High School of Ymittos Favourite Greek Recipes page 30
  32. 32. Greek Cheese Dip Ingredients 50 gr. fetacheese 30 gr. Macedonianmanouricheese 10 gr. kopanisticheese 50 gr. myzithracheese 2 soup-spoonfulsoliveoil 1/2 teaspoonoregano 1 teaspoonpaprika Preparation 1. Mix all the ingredients in the blender until they become a smooth paste. 3rd High School of Ymittos Favourite Greek Recipes page 31

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