Download to read offline
Uploaded byStamatachi Anca
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipes
The document details traditional Greek recipes, focusing on popular desserts like galaktoboureko and snacks like pastelli, along with a refreshing condiment, tzatziki. It includes lists of ingredients and step-by-step instructions for preparing each dish. The emphasis is on the rich flavors and cultural significance of these foods in Greek cuisine.
More Related Content
Similar to Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipes
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipes
- 1. FOURTH REUNIUN OFTHE PROJECT LATVIA, 15-19 JULY 2013 The Fairytale of the European G(old)en Future
- 2.
- 3.
- 4.
- 5. Galaktoboureko (γαλακτομπούρεκο) Custard-filled PhylloPastry 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 ourgrandmothers used to say that you cannot find a proper husband if you don't know how to make backlava and galaktompoureko...
- 7. Ingredients • 8 cupsof 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 ofbutter 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 makeit • 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 thephyllo 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 thephyllo diagonally in squares with a sharp knife but only to the level of the cream. How to make it
- 13. Preheat oven at180οC / 350oF and bake for about an hour until a golden colour is achieved… How to make it
- 14. • In themeantime 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.
- 16. Pastelli/παστέλι Sesame, Pistachio, andHoney 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 vegetableoil 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. Lightlyoil 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 youhappen 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. Standingback 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. Letthe 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.
- 23.
- 24. Tzatziki/τζατζίκι A refreshing andversatile Greek condiment made with yoghurt and cucumber. A great combination with bread and roast meat.
- 25. • 2 32oz. 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 theingredients. How to make it
- 27. Peel cucumbers andslice long wise. How to make it
- 28. Using a spoon,remove all the cucumber seeds. How to make it
- 29. Shred cucumber anddrain with sieve to remove excess liquid. How to make it
- 30. Remove outer skinfrom garlic, separate into cloves and peel. How to make it
- 31. Chop garlic andput into a food processor with olive oil until chunks are gone. How to make it
- 32. • Using sievewith 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 ina large stainless steel mixing bowl: shredded cucumber, drained yogurt, salt, pepper and olive oil/garlic mixture How to make it
- 34. Juice lemons andadd to mixture. Beat mixture with a whisk or large spoon until all ingredients are totally mixed. How to make it
- 35.