The document provides a variety of traditional Greek recipes influenced by the Mediterranean diet, including ingredients and preparation methods for salads, main courses, and desserts. It also highlights the cultural significance of Greece's geographical position between East and West. The recipes range from simple salad preparations to more elaborate dishes like moussaka and desserts such as halvah and apple pie.

1. Greek Comenius Team represents you

2. Greece is situated between East and West.

3. Consequently, we are influenced by both east and west.

4. But we base our nutrition mostly on the Mediterranean diet.

6. Starters

7. INGREDIENTS toma to es, peeled and sliced 1 cucumber, washed and cut in thin slices. Do not peel the cucumber! 1 green pepper, cut finely in thin stripes 1 large oni on , finely sliced At least 100 gr hard feta cheese Black Kalamata oli ves Capper pars elv oreg ano Thick salt Extra virgin olive o il A good vinegar METHOD Place all ingredients on a salad bowl, salt them, pour vinegar, oil and mix very very well. BON APPETITE!

8. INGREDIENTS cabbage(as much as desired) carrots (as much as desired) lemon juice or vinegar olive oil METHOD Wash the cabbage and slice it as thin as you can. Wash and grate the carrots. Mix carrots and cabbage in a bowl, add olive oil, salt and finally pour vinegar or lemon juice BON APPETITE!

9. Trachanas pie INGREDIENTS Serves 6 people 1 1/2 cup flour 1 1/2 sour trachanas (frumenty) 1 baking powder 1 cup goat cheese (feta) some salt water, as much as it takes PROCEDURE In a bowl stir flour with trachanas and then add the baking powder. Add oil and cheese, keeping some of these ingredients for later. Stir good, forming a slush mixture. Oil a baking-pan and place into it the mixture and some more cheese. Bake at the heated oven for 20-30 minutes at 200 Centigrade till it's brown. BON APPETITE!

11. Main courses

12. INGREDIENTS : Serves 4 people 1 kg cod, scaled and saltless 2 tea-cups of carolina rice 5 tea-cups of water some salt 1 tea-cup of olive oil carry pepper mix PROCEDURE : Put olive oil in a frying pan, so as to cover the bottom, and once it's heated, put rice inside, just to oil it. Add the spices, and once the rice becomes transparent, put it into a bakeware, add water, the rest of olive oil and the cod, cut in big pieces, and roast the dish in the oven at 200 C for 40 minutes approximately. BON APPETITE! Cod with rice

13. INGREDIENTS Serves 6 people 5 roasted aubergins 1 bag of lasagne 2 eggs 200 g grated feta cheese 300 g grated Feta cheese 1 cup of milk cream 2 tomatoes salt p epper PROCEDURE Roast the aubergins in the oven until they're soft. Cut them in the middle and lay them in a piece of heat-proof bakeware. Grate the tomatoes on top of them. Powder with grated feta cheese and finish with a layer of lasagne. In a bowl combine eggs, milk cream, grated Gouda cheese, season with salt and pepper and pour the last layer (lasagne). Roast in the oven for 30 minutes at 250 C. BON APPETITE! Mousaka

14. Chicken pie

15. Flour Eggs Cheese Bacon Milk Onion Chicken Salt Margarine Pepper

16. We boil the chicken with the onion

17. We slice the boiled chicken

18. We mix milk+ flour+chickjuice+margarine

19. We add in the pan: Chicken+bacon+mixxed eggs+salt+pepper

20. We put a puff pastry in a roasting pan then the filling that we did and another puff pastry sprayed with milk

21. We roast it for 1 hour at 180 C

22. Desserts

23. INGREDIENTS Serves 6 people 1 wine-glass of olive oil 1 water-glass of neseste (corn flour) 2 water-glasses of sugar 3 glasses of water 1 tea-cup of fried almonds some cinnamon PROCEDURE Put olive oil in a pot and wait till it's hot. Then add sugar and stir good, till you have a brown caramel. Put neseste with water in a bowl and stir well till the neseste is diluted. Add almonds and the mixture from the bowl into the pot with caramelled sugar. Stir constantly, till the ingredients become a smooth and thick paste. Empty the mixture out in a form or a baking pan, and once it's cold, the halvah is ready. Serve and powder with little cinnamon. BON APPETITE! Halvah

24. INGREDIENTS: 500 grams of finely chopped walnuts 15-20 finely chopped cloves 250 grams butter 800 grams filo pastry sheets 150 grams honey 100 grams olive oil 2 kilos sugar METHOD: For the syrup : Boil 1.5 kilos sugar with 1/2 kilo water until the syrup sets. Remove from the heat and stir in the honey. For the filling: Mix the walnuts with the cloves. Add the rest of the sugar and mix well again. Melt the butter and mix it with the oil. Butter a baking sheet 25×40. Place 4 pastry sheets brushing each one with the butter-oil mixture and with the edges of the sheets above the top of the pan. Then cover with an unbuttered pastry sheet. Spread a layer of chopped walnuts over it. then a buttered pastry sheet. turn the edges of the sheets inside. Continue in this way: one buttered pastry sheet, one pastry sheet unbuttered, layer of nuts between until all the sheets and the nuts are used, Finishing with a buttered pastry sheet. Score diagonal lines from one end of the pan to the other. Pour the rest of the butter over and sprinkle with water. Bake at 180c. When it starts getting golden brown, cover with foil to bake evenly. It is ready when it can be removed from the pan. Whilst hot, pour the rest of the the cold syrup over. Leave until is cold before eating. BON APPETITE!

25. INGREDIENTS : 250 grams butter 1 glass and 2 fingers sugar (2 fingers higher in the glass) 1 glass and 2 fingers self – raising flour 2 tspns baking powder 3 eggs 2 – 3 apples, cleaned and cut in thin pieces cinnamon Icing sugar Brandy (for sprinkling the apple pieces) METHOD: Mix in a bowl the butter, the sugar, flour, baking powder and eggs. Use a round baking pan to empty the mixture into it. Place first a baking sheet at the surface of the baking pan in order not to burn the bottom of the pie during baking. Sprinkle apple pieces with brandy and insert them perpendicularly into the mixture. Bake in 200 C for 1 hour. Remove from oven, remove pie from baking pan and turn it upside down. Then dredge it with cinnamon and icing sugar and serve. BON APPETITE!

26. INGREDIENTS 1 melon 2 peaches 2 pears 1 bunch of grapes 2 glasses Mosxato wine 1/2 cup peeled and chopped almonds 1/2 cup golden grapes 1/2 cup honey METHOD Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour. BON APPETITE!

27. We hope you enjoyed our recipes. You’ll find more information in the following sources. Thank you.

29. http://bettyscuisine.blogspot.com/2009/03/blog-post_08.html http://www.youtube.com/watch?v=1Y6dtZ4bXM8&NR=1