Homestyle Greek Food
By Brenda Hyde
In Greece, the people tend to socialize over
coffee and pastries and do the majority of their cooking in the
home with fresh, local ingredients. If you've never tasted or
made real Greek dishes these recipes are simple and use items
most of us can buy locally so they aren't difficult. Be sure to
buy plain yogurt, the freshest produce you can find. I did give
sources for the recipes when possible.
A note on the traditional Greek salad we've all seen and probably
tasted at some point--it's only in America that lettuce is added.
Also, it's one of those recipes that changes with the cook and
what they have on hand. Some versions have more tomato and
less cucumber, use wine vinegar and no oil, or more oil and a
dash of balsamic vinegar. Be sure to put your own creative
twist to the recipe too!
Greek Meat Patties (Appetizer)
Ingredients:
2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
1 egg
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme
Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers. and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.
Soupa Avgolemono (Greek Egg-lemon Soup)
"The Food of Greece" by Vilma Liacouras Chantiles
Ingredients:
2 quarts chicken broth; strained
1/2 cup rice
2 whole eggs or egg yolks
2 lemons; (juice only)
Salt
Bring the broth to a full boil in a soup kettle. Gradually add
the rice, stirring constantly until the broth boils again. Reduce
the heat, cover, and simmer until the rice is just tender, not
mushy, 12 to 14 minutes. Remove from the heat and keep
warm while preparing avgolemono. Beat the eggs for two
minutes. Continue to beat, gradually add the lemon juice.
Slowly add some of the hot broth to the egg-lemon mixture,
beating steadily. Stir the mixture into the soup and cook
over minimum heat, without boiling, until the soup thickens
to coat a spoon. Taste for salt, and keep warm over hot
water until ready to serve. Pass the pepper mill at the table
for additional zest.(If desired, bite-sized pieces of cooked
chicken may be added to soup before adding the rice).
Serves 6.
Traditional Greek Salad
Ingredients:
3 - 4 tomatoes
1 small red onion
6-7 ounces feta cheese
2 or 3 cucumbers
salt
olives
fresh oregano
2 tablespoons red wine vinegar
2-3 tablespoons olive oil
Cut the tomatoes, the onion and the cucumber in slices. Mix them,
add salt and some pieces of feta cheese, oregano and at the end pour
some olive oil. Serves 4. Note: You can also use balsamic vinegar.
Beef With Yogurt in Pita Bread (Fetes Vodines se Peta)
From The Complete Book of Greek Cooking, 1990
Ingredients:
1/2 cup dry red wine
2 tbsp. olive oil
2 tsp. minced garlic
1/2 tsp.dried oregano
1/2 tsp. salt
pepper to taste, dash or two
1 pound beef flank steak
1 tbsp. butter or margarine
4 pitas
3 cups chopped lettuce
1 cup peeled, seeded and diced cucumber
1 cup chopped tomato
1 cup plain yogurt
Combine wine, oil, garlic, oregano, salt, and pepper. cut steak
into strips, 2-inches by 1/4-inch wide, or as thin as possible.
Pour wine marinade over beef strips, and let stand for 1 hour
at room temperature. Drain meat strips and cook, in two batches,
in hot butter, stirring, for 2 to 3 minutes or until brown on all
sides. Serve meat in a chafing dish or on a hot tray to keep warm.
Open one end of pita to make a pocket. Set out dishes of lettuce,
tomato, cucumber, and yogurt. Allow each person to fill his own
pita. Serves 4.
Braised String Beans (Fassoulakia Yahni)
From The Art of Greek Cookery
Ingredients:
1 large onion; chopped
1 small garlic clove; minced
3/4 cup olive oil
1 tsp. tomato paste
1/2 fresh tomato, peeled and chopped
1 pound string beans, ends snapped or trimmed
Fresh parsley or mint; chopped
Salt and pepper
Water
Saute onion and garlic in olive oil until soft. Add tomato paste
and fresh tomato and simmer until sauce is slightly thickened.
Add string beans and seasoning and enough water to cover.
Cover and cook until beans are tender. Makes 4-6 servings.
Greek Honey Cream with Fruits and Nuts
Bon Appetit Magazine, February 1990
Ingredients:
1/4 cup coarsely chopped walnuts
1 cup honey
1/4 cup coarsely chopped almonds
1 cup chilled whipping cream
1/4 cup coarsely chopped cashews
Mixed fresh fruit
1/4 cup coarsely chopped pistachios
Notes: Almonds should be blanched.
Suggested fruits: berries, sliced pears and apples.
Preheat oven to 325 F. Place all nuts in baking pan. Bake until
lightly toasted, stirring occasionally, about 15 minutes. Cool
completely. Using electric mixer, beat honey in large bowl until
thick and pale, about 2 minutes. Whip cream in another large
bowl until stiff peaks form. Fold nuts into cream. Gently fold
cream into honey, leaving a few steaks of cream. Cover and
refrigerate until well chilled and slightly set, about 2 hours.
(Can be prepared 1 day ahead.) Place dollop of honey cream
on each plate. Surround with fruit and serve. 8 Servings.
NOTE: Author Nancy Harmon Jenkins shares two authentic
Mediterranean recipes on this page.
About the Author
Brenda Hyde is the owner and editor of Old Fashioned Living. You can
sign up for our free weekly newsletter here.
