 |
| FLAG OF GREECE |
| FOODS OF GREECE |
| Good-bye Cedars of Lebanon, hello Mt. Olympus. We have just landed in Greece, our cooking utensils have cleared customs, and we are going to embark on another joyful culinary expedition of mouth-watering mediteran- ian cooking. Due to close trading ties between the an- cient Greeks and the Phonecians, you will find a close similarity between Lebanese and Greek cooking. |
| Even so, there are enough differences, so that this will still be a gastronomical experience that will enjoy and remember for years to come. So lets get going and get cooking so that we can satisfy our "BIG FAT GREEK APPETITES". |
 |
| HELEN & APHRODITE |
| A.) DOLMADES WITH LEMON SAUCE - (Greek-Style Stuffed Grape Leaves ): |
| 1 16oz. jar of grape leaves, or 50 - 60 fresh grape leaves; 1 lb. grnd. lamb, (grnd. beef may also be used); 2 tbls. mint leaves; 2 lrg. onions minced; 1 8oz. can tomato sauce; 2 eggs, beaten; 1/3 cup olive oil; 1/4 tsp. each, salt & pepper: LEMON SAUCE: juice of 2 lemons; 2 eggs; 2/3 cup chicken broth; liquid from dolmades: |
| 1.) Combine grnd. lamb or beef, mint, onions, eggs, tomato sauce, salt and pepper in a bowl. 2.) Place 1 tbls. of the mixture in the middle of each grape leaf. Fold in sides then roll up. |
| 3.) Put oil in a large pan, and fill with the dolmades. Cover with water and bring to a boil over high heat. Reduce heat to a simmer for 30 mins. Drain liquid from dolmades into another saucepan, add the chicken broth and lemon juice to the liquid. 4.) Beat eggs, then slowly add the eggs to the liquid while stirring. Pour this sauce over dolmades and simmer for 15 mins. Serves 6 - 8. |
| B.) AVGOLEMONO SOUP: |
| 4 eggs; 3 10 1/2 oz. cans chicken/rice soup; juice of 2 lemons; 1 pnt. whipping cream: |
| 1.) In a large bowl, beat the eggs well, then add the lemon juice a little at a time while stirring constantly. 2.) Heat the chicken/rice soup in a large saucepan. Slowly add the soup to the egg mixture, beating well. Return mixture to the large pan and cook until thick. DO NOT BOIL! Refrigerate for 2 or more hrs. Just before serving, whip the cream and stir into the soup. Garnish with chop- ped parsley and thin slices of lemon. Serves 6 - 8. |
| C.) GREEK COUNTRY SALAD: |
| 2 cloves of garlic, peeled; 8 radishes, sliced; 2 large heads of romaine lettuce; 2 green peppers, sliced; 1 each, red and white onions, sliced; 2 tomatoes, cut in wedges; 1/3 lb. feta cheese; 15 - 20 Greek olives; 4 tbls. lemon juice; 2/3 cup olive oil; salt and pepper to taste: |
| 1.) Rub garlic cloves on the inside surface of a salad bowl. Tear lettuce leaves into bite-size pieces and place in the bowl with the vegetables and olives. Break feta cheese into small chunks and add to the bowl. 2.) Add lemon juice, salt and pepper, and olive oil. Toss well. Serves 8. |
| D.) BAKED LAMB CHOPS / FETA CHEESE: |
| 4 - 6 loin or shoulder lamb chops; 1/4 tsp. blk. pepper; 1/4 tsp. oregano; 2 cloves of garlic, cut into slivers; 4 1/2 tbls. melted butter; juice of 1 lemon; 1/2 lb. feta cheese, sliced: |
| 1.) Place each chop on a piece of aluminum foil ( shiny side up ) large enough to wrap the chop completely. Season chops with pepper and oregano. Cut 2 or 3 small slits in each chop and insert the garlic slivers. 2.) Wrap chops in foil part way. Combine melted butter and lemon juice, and pour over chops. Place a slice of cheese on each chop and wrap tightly. Place chops in a pan and bake at 350 degrees for about 2 hrs. Serve in foil envelopes. |
| E.) STUFFED TOMATOES: |
| 8 tomatoes; 1 med. onion, chopped; 1/4 lb. butter; 1/2 lb. grnd. lamb or beef; 1/2 cup uncooked rice; 1 tsp. fresh mint; 1 tsp. minced dill; 1/4 tsp. ea., salt and pepper; 1/4 lb. feta cheese; 1/4 cup of water: |
| 1.) Slice tops off the tomatoes and set aside. Remove the pulp and seeds, reserving the pulp. 2.) Saute onion in butter. Add lamb or beef and cook for 5 mins. Add rice, mint, dill, reserv- ed tomato pulp, salt, and pepper. Mix well. 3.) Fill the tomatoes with the mixture and crumble feta cheese on top. Replace tomato tops. Place in a casserole dish with 1/4 cup of water. Cover and bake at 350 degrees for 30 mins. Serves 8. |