Miscellaneous - http://maxpages.com/mrousou/Greek_Traditional

1/2 cup Olive Oil
2 medium, coarsely chopped Onion
1/2 teaspoon Chili Pepper
1 1/2 cups, long grain Rice
2 1/2-3 cups, or chicken stock Water
2 1/2 fresh, wilted and chopped Spinach
Salt
1/2 cup chopped, fresh (optional) Dill
1 cup Yoghurt

In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the water or stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat. Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist. Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

Avgholemono - Egg Soup

3 Eggs
1 juice of Lemon
1 cup of boiling Stock

Beat eggs with the lemon juice. Add gradually the stock stirring constantly. Stir sauce into a soup or stew and heat gently, stirring until it thickens. (Do not allow to boil or the stew will curdle)

Chick-Pea Soup -- Revithia Soupa

1 lb. Chick Peas
2 tablespoons Bicarbonate of Soda
3 Onion
3/4 cup Olive Oil
Salt
1 Lemon

Cover the chick peas with warm water and leave overnight to soak. Next day drain away the water and add the bicarbonate of soda. After an hour rub peas well with hands to loosen the skins. Rinse well and put them in a sucepan. Add enough cold water to cover and bring to the boil, removing the scum. Add the onions, cover and simmer for about 2 hours, or until tender, adding more hot water if necessary. Add oil and salt to taste. Simmer for a few minutes. Serve with lemon juice. Serves 4 to 5.

Yellow Split Pea Puree -- Fava

1 lb. Yellow Split Peas
2 Onion
Salt
1/2 cup Olive Oil
1 Lemon

Wash and cover peas and cold water; bring to a boil, add one onion quartered and simmer for about an hour or until soft. Rub through a sieve, add salt and 4 tablespoons oil and simmer for 5 minutes, stirring continuously. Serve on plates and sprinkle with finely chopped onion, lemon juice and remaining oil.

Octopus With Sauce -- Ktapothi Me Saltsa

1 weighing about 3 1/2 lbs. Octopus
1 cup Olive Oil
2 cloves Garlic
1 lb. chopped Onion
1/2 cup Red Wine
1 1/2 lbs., peeled and diced Tomatoes
(no salt) Pepper

Clean and wash the octopus and put into a saucepan without adding water. Cover and allow to simmer for 10 minutes; drain and peel off the skin. Cut octopus into small pieces and return to the saucepan. Add the oil, garlic and onions. Saute for a few minutes over high heat. Pour over the wine and when it has almost evaporated, add the tomatoes and pepper. Cover and cook very slowly for about 2 hours or until tender and the sauce is thick. Serve with rice, pasta or fried potatoes.

Veal Stew With Onions -- Stifatho

2 lbs. lean stew meat Veal
1/2 cup Olive Oil
and pepper Salt
1 chopped Onion
2 cups Tomato Juice
4 tablespoons Vinegar
1/2 cup Red Wine
1 Bay Leaf
2 lbs. pearl onions Onion
2 cloves, chopped Garlic
1/2 cup Butter
chopped Parsley

In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and saute until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender. In the meantime, cover onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender. Add them to the meat with parsley. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

Meat Patties -- Keftethes

1 lb. Ground Beef
1 slightly beaten Eggs
1/4 lb. Breadcrumbs
1/2 cup Water
2 chopped Onion
2 tablespoons Butter
2 teaspoons Salt
1/2 teaspoon Pepper
1 tablespoon Vinegar
1 teaspoon (or oregano, mint) Parsley
1/2 cup Flour
1/2 cup Olive Oil

Mix together the ground beef, egg, breadcrumbs and water. Saute the onions in the butter until transparent. Add to the meat mixture with the salt, pepper, vinegar, oregano, chopped parsley or mint. Mix well, cover and refrigerate 1 hour. Shape into 18-20 patties and roll lightly in flour. Fry in very hot olive oil until brown. Serve with fried or mashed potatoes and salad.

Stuffed Grapevine Leaves with Egg and Lemon Sauce

1/2 lb. fresh or 1 15 oz. can Grapevine Leaves
1 1/3 lbs. Ground Beef
1/2 cup Rice
1 finely chopped Onion
2 teaspoons Salt
1/2 teaspoon Pepper
and dill, chopped Parsley
2 tablespoons Olive Oil
1/4 cup Water
1/3 cup Butter
Egg and Lemon Sauce

Blanch fresh vine leaves, rinse in cold water and drain. If using canned vine leaves rinse in warm water and drain.
Mix ground beef and remaining ingredients, except butter and egg and lemon sauce. Place a spoonful of the filling on the stalk end of the leaf (being sure the shiny side is face down), fold over sides and roll up lightly to make a little roll, about 2 inches long and 2/3 inches wide. Continue until all the filling is used.
Place "dolmathakia" closely together in layers in a saucepan. Add butter and 3 cups boiling water. Put a plate onto the "dolmathakia" to prevent them from unrolling. Cover and cook over a very low heat for about an hour or until the water is absorbed. Serve hot with egg and lemon sauce.

Rice Pudding -- Rizoghalo

4 tablespoons uncooked Rice
1 cup Water
1 quart Milk
1 1/2 tablespoons Flour
1/2 cup Sugar
1/2 teaspoon or lemon rind Vanilla
Cinnamon

Boil water; add rice, stir once and simmer for 15 minutes. Add milk and simmer 30 minutes longer, stirring occasionally. Mix flour with 4 tablespoons water. Add to rice mixture slowly and stir. Add sugar and simmer for 15 minutes. Remove from heat, add vanilla or lemon rind, and pour into 4 individual custard cups or small small dishes. Sprinkle with cinnamon.

Milk Pie -- Ghalaktoboureko

6-8 Eggs
1 cup Sugar
1 1/2 cups (or cream of wheat, or rice flour) Semolina
7 cups Milk
grated peel Lemon
3 tablespoons Butter
1 1/2 lbs Phyllo (pastry sheets)
3/4 cup melted Butter
Syrup:
2 cups Sugar
1 cup Water
1 tablespoon juice Lemon

Beat the eggs with the sugar until thick. Add semolina, milk and flavouring. Cook over a low heat until mixture thickens stirring continuously. Remove from heat; add 3 tablespoons butter.
Butter a baking pan and lay 2/3 of pastry sheets, brushing each sheet with melted butter. the edges of the pastry sheets should come up above the yop of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream. Cover with remaining pastry sheets, brushing each with melted butter. Pour any remaining butter over top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. bake in a moderate oven for 45 minutes. Allow to cool.

Sweet Easter Breads -- Tsourekia

3 packages ( or 2ozs. of fresh yeast) Yeast
1/2 cup (warm) Water
1 cup Milk
10-11 cups Flour
7 cups Eggs
1 1/2 cups Sugar
1 cup (melted) Butter
(grated) or 1 tablespoon powdered anise seeds Lemon rind

Dissolve yeast in warm water. Add milk, 1 teaspoon sugar and 2 cups of flour. Stir batter, cover and set in a warm place for about 1 hour.
Beat 6 eggs, sugar and lemon rind over hot water. Stir mixture into batter. Add remaining flour. Put dough on gloured pastry board and knead, adding the butter, until smooth and elastic. Place in a large buttered bowl and brush surface lightly with melted butter. Cover with a cloth and let it rise in a warm place until it has doubled its size-about 2 hours.
Shape dough into long ropes 3/4 to 1 inch diameter and cut into 12 inch lengths. Braid together loosely 3 ropes on a greased baking sheet. Let it rise, covered, until doubled-about 1 hour. Brush with beaten egg and bake in moderate oven 25 to 30 minutes.

Note: You may also press into the braids one or more dyed eggs. In addition, you may also sprinkle the breads with sesame seeds and/or shredded almonds.

Marina
Miami	Florida
Usa
Fax (413) 431-5579
Mrousou@bellsouth.net

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Page Updated Wed Oct 17, 2001 6:31pm EDT