| Greek Food in Vancouver is very popular with lots of
great Greek restaurants throughout the City. Here are a few Greek
Recipes that are the most popular and simplest to make at home.
Greek Salad
Ingredients
3 Cut in wedges Tomatoes
1 sliced Cucumber
1 Sliced Onion
2 Cut in rings Green Peppers
6 Tablespoons Olive Oil
2 tablespoons Vinegar
Salt
Pepper
1/3 lb. Feta Cheese
2 Dozen Black Olives
chopped or crumbled dried oregano Parsley
Preparation
Place the tomatoes, cucumber, onion and peppers in a large salad bowl.
Shake together the olive oil, vinegar, salt and pepper. Pour the
dressing over the salad. Put on top the feta cheese, cut in squares and
the olives. Sprinkle with parseley or oregano.
Tzajiki
Ingredients
1 medium, peeled and finely chopped Cucumber
1/2 Pint Yoghurt
1 Tablespoon Olive Oil
1 Teaspoon Vinegar
1/2 Teaspoon Salt
1 Teaspoon chopped Dill
1 Clove Garlic
Preparation
Combine all ingredients. Chill at least 1 hour to blend flavors. Serve
as a dip, with fried fish, or with fried eggplant and zucchini.
White Bean Soup
Fasolia Soupa
Ingredients
1 lb. White Beans
1 cup canned or fresh tomatoes Tomatoes
1/2 cup tops, chopped Celery
2 finely chopped Onion
2 sprigs, chopped Parsley
3 small, diced Carrots
1/2 cup Olive Oil
1 1/2 teaspoon Salt
Pepper
Preparation
Wash the beans and soak overnight in cold water. In the morning drain
off the water, put in a saucepan with 8 cups of cold water. Bring to a
boil, reduce heat and allow to simmer for 1 hour. Add remaining
ingredients and cook gently for about an hour or until the beans and
vegetables are tender.
Souvlakia
Grilled Lamb, Chicken or Beef on Skewers
Ingredients
choice of meat
1/2 cup Olive Oil
Lemon
1 teaspoon Salt
Pepper
Oregano
Preparation
Cut meat into 1 inch cubes and thread on metal skewers. Stand in oil
mixed with 4 tablespoons lemon juice, salt and pepper and leave for
about 1 hour. Grill meat over glowing coals, turnign once, until done.
Sprinkle with oregano. Serve with pilaf or fried potatoes and tomato
salad.
Pot Roasted Lamb
Arni Psito
Ingredients
4 lbs. of leg Lamb
1/2 cup Olive Oil
2 -3 cloves mashed Garlic
2 Lemon
2 tablespoons Oregano
and pepper Salt
Preparation
Wipe the meat with a damp cloth and put it in a thick-bottomed saucepan.
Add remaining ingredients, cover and cook slowly for about 1 1/2 hours
or until the meat is tender.
Saganaki
(Flaming Cheese)
1 lb. soft Kasseri or Kofalotiri cheese
3 tbsp. butter
1/2 lemon (juice)
2 tbsp. brandy
Cut cheese into slices 1/4 inch thick. Place on broiler pan and brush
with melted butter. Broil on high 4 to 6 inches from heat until cheese
bubbles. Remove from heat. Pour brandy over cheese and ignite
immediately.
Sprinkle with lemon juice and serve with bread. Opa!
Calamari Fritti
3 lbs. squid-cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges
heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake
off excess/fry until golden, drain on paper towels, and serve with lemon
wedges
Spanakopita
Greek Spinach Pie
Ingredients:
1 pkg Phyllo pastry
Melted butter or olive oil (to brush on the phyllo)
2 lbs fresh spinach, washed, trimmed, and roughly chopped
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
12 ounces feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil
Preparation:
To prepare the filling:
Blanch the spinach in boiling water, drain thoroughly, remove to a bowl
and allow to cool. Add all the other ingredients and combine well.
To assemble the pie:
Preheat the oven to 350F, Unwrap the phyllo pastry on a flat surface and
cover with a damp tea towel. Lightly oil a 12-inch square baking dish.
Place half the phyllo sheets in the bottom of the dish, brushing each
sheet with the melted butter as it is added. Add all the filling and
then spread the remaining phyllo sheets on top, brushing each one with
the melted butter. Sprinkle a little water on top to prevent the phyllo
from burning. Bake fro 40 to 45 minutes or until the top is golden
brown. Eat either hot or cold.
Moussaka
Servings: 8
Ingredients:
2 (2-1/2 lbs/1.25 kg) eggplants
1 tbsp (15 mL) salt
2 tbsp (25 mL) olive oil
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (50 mL) grated Parmesan cheese
Meat Sauce:
2 lbs (1 kg) lean ground beef
2 onions, chopped
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1 tsp (5 mL) cinnamon
1/4 tsp ( 1 mL) pepper
1 cup (250 mL) red wine
1 can (19 oz/540 mL) tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1/2 cup (125 mL) chopped fresh parsley
Cheese Sauce:
1/4 cup (50 mL) butter
1/4 cup (50 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each nutmeg and pepper
1 cup (250 mL) crumbled feta cheese
4 eggs, beaten
2 cups (500 mL) pressed dry cottage cheese
Preparation:
Preheat oven to 350°F (180°C).
Cut eggplants into 1/4-inch (5 mm) thick slices; layer in colander,
sprinkling each layer with salt. Let stand for 30 minutes.
Meat Sauce: Meanwhile, in large skillet, cook beef over high heat,
breaking up with spoon, for 5 minutes or until no longer pink. Spoon off
any fat. Add onions, garlic, oregano, cinnamon and pepper to pan; cook
over medium-high heat for 5 minutes or until onions are softened.
Add wine, tomatoes and tomato paste, breaking up tomatoes with spoon;
bring to boil. Reduce heat and simmer vigorously for 10 minutes or until
mixture does not fill in when spoon is drawn through pan. Stir in
parsley. Set aside.
Rinse eggplant; drain well and pat dry. In batches, brush eggplant with
oil and broil on baking sheet, turning once, for 8 to12 minutes or until
golden and translucent. Set aside.
Cheese Sauce: In saucepan, melt butter over medium heat; whisk in flour
and cook, whisking, for 2 minutes, without browning. Gradually whisk in
milk until boiling and thickened enough to coat back of spoon. Season
with salt, nutmeg and pepper. Let stand for 10 minutes to cool slightly,
stirring occasionally.
Rinse feta under cold water; drain well. In large bowl, whisk together
feta, eggs and cottage cheese; whisk in cheese sauce.
Spread half of the meat sauce in greased 13-x 9-inch (3 L) glass baking
dish.
Spoon 1/2 cup (125 mL) of the cheese sauce on top, spreading evenly.
Layer with half of the eggplant, overlapping if necessary. Repeat layers
once. Pour remaining cheese sauce over top. (Make-ahead: Cover with
plastic wrap, overwrap with foil and freeze for up to 3 weeks; thaw in
refrigerator for 48 hours before continuing.)
Combine bread crumbs with Parmesan cheese; sprinkle over casserole. Bake
in oven for 70 minutes or until browned and bubbly. Let stand for 15
minutes; cut into squares. |