Dirty, scuzzy

Greek Salad:

Combine The oil and vinegar, then season with the garlic, oregano, mustard and season to taste
Mix the next 7 ingredients together in a large mixing bowl and pour the above vinegarette over that
In a large salad bowl or individual bowls, place some lettuce. Scoop or laddle the vegetable mixture on top of the lettuce
Top with the cheese and serve

Wash all vegetables under cold water before preparing
Other herbs such as basil, thyme, etc. can be used in place of the oregano
Other vegetable to your choice can be used as long as the olives, tomatoes and cucumder are also used, they make the salad

Bring chicken stock to boil in a large pot
Add rice and simmer, covered, for about 20 minutes, or until the rice is almost cooked
Remove from heat
Beat egg whites till stiff, add the egg yolks, beat well
Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of the hot chicken stock, beating continuously utill well mixed
Pour the egg mixture into the remaining chicken stock, stir well
Heat, but do not allow to boil
Serve garnished with lemon slices

Avgolemono is a Greek spu[ as well as a sauce, both of which are made from chicken broth, egg yolks and lemon juice. The main difference is that the soup has rice added to it. The sauce is thicker than the soup

Heat half the oil in a skillet and cook the onion soft and pale golden
Wash and drain the rice and add to the skillet, stir for 2 to 3 mins.
Pour half of the boiling water into the skillet
Add the pine nuts, raisins and salt and pepper to taste, Simmer gently until the water is absorbed, about 8 to 10 mnis.
Add more seasonings if needed, one tablespoon of lemon juice and chopped herbs. Turn out onto a plate to cool while you prepare the leaves
Soak the leaves in a sink full of cold water for a couple of minutes, then gently separate them and lay them on a wire rack to drain.
When the stuffing has cooled, placed a heaped tablespoon in the center of each leaf, then roll them up loosely into a cigar shape leaving room for the rice to swell
Put a layer of unused leaves on the bottom of a broad pan and lay the filled leaves on them
Pour over the remaining olive oil, 2 tablespoons of lemon juice and the other half of the hot water
Lay a flat plate on top of the vine leaves to keep them down lightlt and cover the pan
Bring the to a boil and simmer lightly for 45 mins.
Leave them cool in the pan and serve

The vine leaves can be bought in packets or cans from Greek and Cypriot shops
If using fresh vine leaves, blanch them in boiling water for 3 minutes, then drain
Ground beef or lamb can be added to the stuffing
To serve place the stuffed leaves on a plate and sprinkle with a little more lemon juice
Serve as a first course, or with cocktails

Mix the meat, onoin and garlic together in a large bowl
Pick the leaves of the herbs off the stems and chop. Mix with the meat
Stir in the oil and the wine, let stand in a fridge for 6 hours
Thread the pieces of meat loosely on to skewers. Cook over charcoal (bbq) or an open fire, or grill (broil), use the remaining marinade for basting
Season to taste, serve and garnish

Cut 2 of the eggplants in half lengthwise. Lightly score the pulp with a knife, without piercing the skin and arrange them in a baking dish
Sprinkle each half with 1 tablespoon of oil and cook for about 15 minutes in a preheated 400°F oven
Remove the pulp (reserving the skins) with a spoon and chop it
Mix in the rest of the ingredients and season to taste
Cut the other eggplant into round slices and brown them slightly in some oil
Fill the skins of the eggplants with alternate layers of the chopped mixture and the rounds of the eggplant
Bake the stuffed eggplants in a preheated 350°F oven for 1 hour.
Serve and garnish

Moussaka is a dish common to turkey, Greese and the Bulkans, made with slices of aubergine (eggplant) arranged in layers, alternating with chopped mutton, onions and aubergine pulp, often with the addithion of thick béchamel sauce
Moussaka is cooked in a round dish or mould lined with aubergine skins and is served, either in the dish or turned out, with tomato fondue
Moussaka may be served with tomato sauce
Garnish with fresh herbs

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