Answers to Everyday Questions : What are some easy greek recipes?

What are some easy greek recipes?

7 Responses to “What are some easy greek recipes?”

1. ♥pglenbrook♥ said :
   November 6th, 2010 at 5:00 am

   In Greek: χαλβάς με σιμιγδάλι, pronounced hal-VAHSS meh see-meegh-THAH-lee

   Halvas made with semolina, nuts, raisins, and cinnamon is a delightful, grainy textured dessert, and one of the more famous Greek sweets. This version is cooked on the stove, placed in a mold to shape, and served at room temperature.

   INGREDIENTS:
   2 cups of semolina, coarse grind (or cream of wheat or farina)
   1 cup of oil
   2 to 2 1/2 cups of sugar
   1/2 cup of honey
   5 cups of water
   1/4 cup of walnuts, crushed
   1/4 cup of pine nuts
   1/4 cup of raisins (golden, seedless)
   3 sticks of cinnamon
   2-3 cloves, whole
   slice of lemon peel
   sugar for sprinkling
   ground cinnamon for sprinkling
   PREPARATION:
   In a saucepan, add water, sugar, honey, lemon peel, cinnamon, and cloves and boil gently for 1-2 minutes. Remove the lemon peel, cinnamon sticks, and cloves, reduce heat to lowest possible.

   While the syrup mixture is coming to a boil, start cooking the semolina: Heat oil in a pot or high-sided frying pan over medium heat.

   EXTRA!!!!
   Add the semolina slowly, stirring constantly with a wooden spoon until the semolina absorbs all the oil. Add crushed walnuts, pine nuts, and raisins, and continue to stir. When the semolina turns a dark gold color, remove the pot from the heat.
   Pour the hot syrup over the semolina mixture, taking care not to get burned (it will spatter and boil up). Return to low heat and stir until the mixture become creamy and thick and doesn’t stick to the sides of the pan. Remove from the heat, cover with a clean dry towel, and allow to cool for 10 minutes.

   Spoon the mixture into one or more molds (pudding, jello or cake type) or large glass bowl and pat down with the back of a large spoon to fill the mold completely and create a level surface. Allow the halvas to cool and turn out onto a platter. Sprinkle with a little sugar and cinnamon, and serve. Yield: about 10 cups

   Note: The traditional recipe using 2 1/2 cups of sugar in the pudding may be sweeter than what you are accustomed to, and it can be adjusted down. Less than two cups may produce too bland a dessert.
2. Erica said :
   November 6th, 2010 at 5:45 am

   Make some Feta Pitas

   You can find some good fluffy pita bread at the grocery store not the kangaroo brand and serve with feta cheese
3. Mrs. Smith said :
   November 6th, 2010 at 6:44 am

   these girls at work told me about “Greek Spaghetti” which I still haven’t tried, but they said it is delicious:

   smoked sausage
   italian sausage
   spaghetti sauce
   spaghetti noodles
   butter
   parmesan

   boil the spaghetti until al dente (still a little firm), slice the sausages and saute them until done in butter. then saute the cooked spaghetti in butter and parmesan, add the spaghetti sauce and the sausages. they said it’s great!!
4. Seonaid said :
   November 6th, 2010 at 7:29 am

   okay you asked for easy so prepare the following

   1cup olive oil
   2crush garlic cloves
   1/4 c. red wine vinegar
   2 tbsp dried oregano
   1/2 ts. sugar

   now use this as a souvlake marinade for beef or pork.
   marinade cubed meat and then put on skewers and broil – turning until done.

   a dressing for greek salad
   tear romaine lettuce, add sliced cucumbers, onions, olives and feta cheese

   a dressing for greek roasted potatoes. – omit vinegar and use adequate amt of the remaining dress with some lemon.

   boil peeled quartered potatoes in enough chicken broth to cover. When almost done…drain thoroughly.
   cover with some of the dress and roast at 400 in oven until browned
5. Janvie said :
   November 6th, 2010 at 7:39 am

   *BRIAMI (Baked Courgettes and Potatoes)

   700 gr. courgettes
   450 gr. potatoes, peeled and sliced
   500 gr. tomatoes, sliced
   1 green pepper, sliced
   3 cloves garlic, peeled and sliced
   1 medium onion, finely chopped
   150 ml olive oil
   150 ml water
   1 tablespoon oregano
   salt and pepper

   Scrape the courgettes under running water and slice them in thin round pieces.
   Prepare each vegetable accordingly and slice in small but thick pieces.
   Mix all the ingredients together in a large baking dish, sprinkle the oregano on top and season.
   Cook in a pre-heated oven, gas no. 5 (375 grades F/ 190 grades C), for about 1.5 hours.
   Mix the vegetables gently after 30 minutes and baste 2-3 times.
   Turn the heat up to gas no. 7 (425 grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes crisp.
   Serve with soft, white, unsalted cheese.

   *Pagoto yia Paithia: Ice Cream (No-Cook)

   16 ounces of non-dairy whipped cream (1 large or 2 regular containers)
   1 teaspoon of vanilla extract
   6 egg whites
   2 cans (14 ounces each) of sweetened condensed milk

   In a large bowl (or divide everything into two or three parts for more kids), whisk the egg whites until foamy. Whisk in, in order, the whipped cream, milk, and vanilla. Whisk until it becomes a frothy mixture.Adding treats: Chocolate chips, nuts, cocoa, pieces of fruit, and crunchy pieces of cookies or cereal are just some of the treats that can be added. Just whisk them in!
   Freeze in one or more covered metal containers (the ice cream freezes more evenly). Check after a couple of hours… it may not be totally frozen, but who can wait? (When frozen, pack in ice cream containers.)

   *Greek Traditional Sweets

   2 lbs of any fruit you like
   2 lbs sugar
   1 glass water
   2 tsp vanilla extract
   1 tsp lemon juice

   Clean and pit fruits .From oranges, lemons etc you keep only the skin
   Bring sugar and water to a boil for 7-8 minutes until syrup is somewhat thick
   Add fruits & lemon juice
   Simmer until syrup is thick and fruits are somewhat soft
   Let cool, put in a jar and turn upside down for 24 hours

   *Vasilopita(cake)-This cake is served on the arrival of the New Year. Tradition says that whoever finds the coin in the cake will have good luck all year.

   1½ lb strong plain flour
   1 sachet of instant dried yeast
   2oz slightly salted butter
   ½ tspn salt
   5oz sugar
   2 eggs
   8oz warm milk
   1 tspn mexlepi

   Use the dough hook on the food processor.
   Grind the mexlepi to a powder.
   Place all the dry ingredients into a food processor and mix for one minute.
   Add the beaten eggs and warm milk and knead for a few minutes. The dough should not be sticking to the bowl.
   Place on a floured surface and shape into a round ball.
   Roll the dough with a rolling pin to about 1-inch thickness, maintaining a round shape.
   Place on a greased tray and cover with a clean tea towel and leave in a warm place for 1 hour until doubled in size.
   Brush the surface with beaten egg and sugar. Sprinkle with sesame seeds.
   Bake in a hot oven for 20 minutes until golden brown.
   When cool, insert a coin wrapped in tin foil in the base of the vasilopitta.
   The cake is divided into the number of people in the family plus one more for the house. Each person chooses one piece. Good luck will come to the person who finds it.

   *Taramosalata

   4oz smoked cod’s roe
   2-4 cloves of garlic, crushed
   4 table-spoons olive oil
   4 slices stale white bread, crust removed
   juice of two lemons
   salt if necessary

   Place the garlic in a mixing bowl and by using the end of a rolling pin, beat it into a paste. Alternatively use a blender.
   Add the cod’s roe and continue beating into a paste.
   Soak the bread in water and then squeeze out all the water.
   Add the bread to the paste and continue to beat well. Add more bread if a weaker fish taste is required.
   Slowly add the oil a little at a time, continuing to beat well. Add more if required.
   Finally, add the lemon and mix well.
   Serve with pitta bread.

   *Loukoumades

   5 1/2 cups flour
   1 tbs yeast
   1 cup lukewarm water (for yeast)
   warm water ( the amount is according to how soft or firm the dough will be)
   1 tsp salt
   oil for frying
   2 cups sugar
   1 cup honey
   1 cup water
   cinammon

   Sift flour and add salt
   Dissolve yeast to water and let rest 10-15 minutes
   make a hole in flour and pour yeast in it and mix gently
   Whisk continuously adding warm water until a soft sticky paste is formed
   Let dough rise and double in size
   Heat oil and drop 4-5 tbs in it from batter
   When puffy and golden, remove and continue with rest of batter
   Bring sugar, honey and water to a boil for 6-7 minutes
   Pour syrup over hot loukoumades
   Sprinkle with cinammon

   * Skordalia- It is a sauce made with garlic and thickened with
   potatoes, nuts, or bread. Garlic is indispensable to
   skordalia, and skordalia is indespenseable to a variety of
   fried foods -fish, squash, eggplant, and many other.

   3 tablespoons minced garlic.
   3 or 4 boiled potatoes, mashed. (or 6 slices white
   bread, crusts removed, soaked in 1/2 cup cold water
   and squeezed dry.)
   1 cup olive oil.
   1/3 cup white wine vinegar.
   Salt and pepper to taste.

   -(Hand method)
   Combine garlic with mashed potatoes or bread in a mortar.
   Blend to form a soft paste. Add olive oil and vinegar
   alternately in very small amounts, stirring briskly. Add
   salt and pepper. Continue to whisk until sauce is thick.
   -(Blender or food processor method)
   Place garlic and potatoes or bread in bowl and blend. Add
   olive oil and vinegar and continue to blend. If too thick,
   add 1/4 cup cold water. Add salt and pepper. Blend until
   creamy and thick.

   For More Recipe U can try these links

   http://www.enostos.net/recipes/

   http://www.sintages.gr/english/

   http://www.see.ed.ac.uk/~aa/recipes.html

   ENJOY 🙂
6. fatgirlslimx said :
   November 6th, 2010 at 7:41 am

   One answer; http://www.greek-recipe.com
7. cookingkay1955 said :
   November 6th, 2010 at 8:34 am

   Honey Curls (Diples)
   6 eggs
   1 teaspoon vanilla extract
   2 3/4 cups flour
   1/3 cup vegetable oil
   4 cups vegetable oil (for deep-frying)

   Beat eggs well with vanilla extract. Add flour slowly, kneading lightly. Add the 1/3 cup oil and mix well. Separate dough into five sections. Keep unused portion covered to keep from drying. Roll one part on floured board until paper thin. With pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form circle. Drop into very hot oil in a deep fat fryer so that dough will rise properly. Drain on absorbent paper. Dip Diples in hot syrup; sprinkle with cinnamon and nuts.

   Syrup
   2 cups honey
   1 cup water
   2 tablespoons granulated sugar

   Boil for 10 to 15 minutes

   Honey Cookies (Traditional Greek Christmas Cookies)
   1 1/4 cups light olive oil
   1/3 cup granulated sugar
   1 cup orange juice
   3 to 4 cups flour
   2 1/2 teaspoons baking powder
   1 1/2 cups semolina
   1 grated lemon rind
   1 grated orange rind
   1 teaspoon cloves
   1/2 teaspoon cinnamon

   Syrup
   1 cup granulated sugar
   1 cup honey

   Topping
   1 cup walnuts, coarsely ground
   2 teaspoons ground cloves

   Beat olive oil with sugar. Add orange juice. Mix 2 cups of flower with baking powder and add to oil and orange mixture. Beat in brandy, semolina, orange and lemon peel, cloves, and cinnamon. Knead dough on floured surface, adding more flour as needed for strong elastic dough. Let stand covered for 20 minutes.

   Preheat oven to 350 degrees F.

   Shape dough into oval cookies about 2 1/2 inches long. Bake on oiled cookie sheet for 25 minutes. Let cool.

   In saucepan bring sugar, honey and water to a boil. Simmer 10 minutes and remove from heat. Mix walnuts with cloves and sprinkle over cookies. Cool before serving

   Greek Walnut Cake

   1 cup all-purpose flour
   1 teaspoon baking powder
   1 teaspoon ground cinnamon
   1/4 teaspoon ground cloves
   1/2 cup finely chopped walnuts
   4 eggs, separated
   1/2 teaspoon cream of tartar
   1 1/2 cups granulated sugar, divided
   1/4 cup sweetened apple juice
   1 tablespoon lemon juice
   1/2 teaspoon grated lemon peel

   In medium bowl, sift together flour, baking powder, cinnamon and cloves. Stir in walnuts. Set aside.

   In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)

   In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes.

   Gradually beat in 1/2 cup of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into greased and floured 10-inch springform pan. Gently spread batter evenly.

   Bake in preheated 350 degrees F oven until top springs back when lightly touched with finger, about 45 to 50 minutes. Remove cake from oven. Cool completely. Remove cake from pan and invert onto serving platter. Pierce top of cake with a skewer or fork.

   In small saucepan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat. Slowly spoon syrup over cake until absorbed.

   Serves 8