Appetizer

Ancient Greek Pulp

INGREDIENTS
 3/4 cup (120 gr) semolina
 375 gr riccota cheese
 2 spoons honey
 1 small beaten egg
METHOD
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey
and the beaten egg. Heat the mixture in low temperature and do not let it boil.

Aubergine croquettes
INGREDIENTS
 aubergines (enough to make at least 2 cups of aubergine pulp)
 2 eggs
 Bread crumb
 1/2 cup grated cheese (kefalograviera or parmesan)
 1 small onion, chopped
 1/2 cup chopped parsley
 Flour for coating
 1 tspn baking powder
 Salt
 Pepper
METHOD
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove
seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb,
1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as
desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls,
dredge flour over them and fry until brown.

Baked Cherry Tomatoes and Feta

INGREDIENTS
 1 tbspn minced garlic
 2/3 cup olive oil
 2 lb cherry tomatoes
 1 loaf focaccia bread (or French bread) heated
 6 oz soft feta cheese
 2/3 cup fresh basil cut chiffonade
METHOD
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped
bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over
chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

Charcoaled cheese
INGREDIENTS
 Any hard cheese, ladotyri, kefalotyri, parmesan
 lemon for pouring juice over the cheese
METHOD
Cut the cheese into 1 cm thick slice. Put it on the grill and let it become slightly brown on both sides. Cheese should be still hard and not so
creamy and sticky like when fried. Serve as an appetizer with lemon on the side.

Chick pea ball

INGREDIENTS
 1/2 kg chick peas  2 medium onions, chopped
 Salt,  Pepper
  parsley,  Flour for binding the mixture and for coating
 dill,  Some crumbled feta cheese or any grated cheese
 oregano (optional)
 1 mashed tomato (optional)  1 or 2 eggs
 Dry breadcrumb  Oil for frying
METHOD
Soak the chick peas in water overnight. Drain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb,
finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and
coat in flour. Fry in hot oil until golden brown.

Soups
Ancient Bean soup
INGREDIENTS
 2 cups white beans  2 tablespoons olive oil
 1/2 liter water  1 tablespoon honey
 200 gr. lard  1/2 teaspoon coriander
 3 onions finely chopped  1 bunch parsley
 1/2 liter beef broth  2 bay leafs
 2 garlic cloves  salt and pepper
METHOD
Soak the beans in water over night. Then boil them in a little water for 5 minutes. Take the pressure cooker off the heat and cover for 1 hour.
Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Sauti the onion in the lard and then add the parsley, the
coriander, the salt and pepper. Add this to the beans. Add the honey and allow to boil slowly for a few more minutes. Before serving, add
the garlic cloves that have been passed through a garlic press and mixed with the oil.

Bean soup

INGREDIENTS
 1/2 kg white beans  celery
 1 onion  olive oil
 3 carrots  salt
 3-4 tomatoes  pepper
METHOD
Soak the beans for 12 hours. Wash them well and place them in a deep saucepan. Boil them for 20 minutes. Chop the onion, the carrots and
the celery, mash the tomatoes and add all of them in the saucepan. Add olive oil (as much as desired), salt and pepper. Stir the mixture and
add plenty of water. Boil the soup in low temperature until the beans are tender .
Bean soup is served with smoked herring and olives and is well known in Greece as a very nutritious meal.

Carrot soup

INGREDIENTS
 About 1,5 kilo of fish (Use large variety of fish for  celery
more taste)  2-3 carrots
 olive oil  Salt
 2 - 3 onions  Pepper
 3 - 4 tomatoes

METHOD
Scrape the scales of the fish and remove giblets. Add the salt, pepper, olive oil, the sliced onions, the celery and the sliced tomatoes in a
saucepan and boil them. Strain the vegetables well and put them on a plate. Put the fish on the same water and boil them. After boiling
them until cooked, strain them through a strainer, making sure the meat of the fish is well pressed in order all the fish juice to come out.
Serve the soup hot with lemon. Serve the vegetables and the fish on a plate seperately. If you use a large variety of fish the fish soup will be
more tasty
Easter Midnight Soup

INGREDIENTS
 a lamb's liver, heart, lights and intestines
 juice of 3 lemons
 salt
  6 spring onions, trimmed, rinsed and finely sliced
 25 gr. butter
 2 cos lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)
 about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley
 1.2 lt hot water
 salt and black pepper
 60 gr. rice
AvgolemonoSauce
 2 eggs
 juice of 2 lemons
METHOD
Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon
juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change
colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the
fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and
cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add
the Avgolemono Sauce to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a
quite a thick soup.
Chicken soup

INGREDIENTS
 One medium chicken
 3 onions
 1 cup of olive oil
 1 cup of rice
 salt
 pepper
METHOD
Clean the chicken well and remove any unnecessary giblets. Put it in a deep pan, add as much water is needed to cover it and boil it. When it
starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil. Leave the chicken to boil for an hour. Check that the
chicken is coming apart easily. If not, boil it for more minutes (the boiling hour depends on how fresh the chicken is). Remove the chicken
from the deep pan and put it on a plate. Boil the rice on the water you used to boil the chicken. While the soup is boiling, remove all the
bones from the chicken. Add the clean parts of the chicken on the soup, salt and pepper. Serve the soup when the rice is ready. Chicken soup
can also be served with egg and lemon sauce (avgolemono).

Maindish
Artichoke moussaka

INGREDIENTS
 15 artichokes  Some oil
 1 bunch spring onions, finely chopped For the cream
 1 bunch dill, finely chopped  1 lt warm milk
 1/2 kg minced meat (pork or beef)  8 spoons flour
 2 spoons butter  2 eggs
 1 tomato, not to ripe  4-5 spoons butter
 3 lemons  Piquant kefalotyri chese, grated
 Some grated hard tack

METHOD
Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the
lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain.

Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and
the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill.

Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following
instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is
the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from
heat. Beat the eggs well and add them with half of the cheese and the rest of the dill

Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some
pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.

Baked lamb with yoghurt sauce

INGREDIENTS

 1 kg of lamb, cut in medium size portions (preferably  Pepper

choose leg)
 4 spoons butter For the sauce
 1 garlic clove
 Juice of 1 lemon  500 grams strained yoghurt
 Salt  2 glasses milk
 1 spoon corn flour
 4 eggs

METHOD

Season the lamb pieces with salt and pepper. Place them in a saucepan and add garlic, lemon juice, butter and one glass of water. Bring to
boil and then let the meat simmer for 45 minutes. Remove lamb from saucepan and place it in a baking pan. Strain the meat's sauce and
pour it in the baking pan. Let the meat bake in 190 C for 1 hour. 10 minutes before the end of time start preparing the yoghurt sauce. Mix in
a bowl all the necessary ingredients. Spread the mixture on top of the baking pan and bake for 10 more minutes. Serve hot.

Beef slices in a rich sauce from Cephallonia

INGREDIENTS
 However many beef slices req'd. 1 - 2cms thick
 1 large onion finely chopped
 2 - 3 large garlic cloves finely chopped
 5 v.ripe toms grated + 1/3 carton of tomato puree ( or, if making this dish in winter, 3/4 of a carton of tomato puree - a lot is
needed)
 5-6 cloves
 olive oil
 salt and black pepper
 whole, peeled potatoes (opt.)
METHOD
In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy - based frying pan, gradually brown the meat slices all
over and then add the onion and the garlic. off the heat, if the oil is already v.hot, after a few minutes place back on the ring and add enough
water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required
later. Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn't tender
enough, as sometimes, especially on the Greek islands the local meat is tougher, add a tumbler of water. When the meat is almost tender,
you can add a few whole potatoes to cook in the sauce.
The ideal result is to have tender meat in a delicious thick sauce.

As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.

Beef with red sauce

NGREDIENTS
 1 ¼ kg beef (thigh)
 500g ripe tomatoes
 150g margarine
 Salt and pepper
METHOD
Chop the beef into six symmetrical pieces. In a medium sized saucepan add in the margarine and melt until it becomes hot, being careful not
to burn it. Add in the beef and cook coating the beef in the margarine until the meat has become sealed, this is when the meat has gained a
nice brown colour, add salt and pepper.
Prepare the tomatoes by grating them into a bowl, then add to the meat. Stir them well and add 300g of warm water. Leave to cook on a
low heat for about 2 hours until when the sauce has reduce and become nice and thick.
Serve with wild rice or mashed potatoes and fried aubergines or fried potatoes. The meat can be cooked for this recipe without chopping
into portions but it must be tied with string and left to cool after cooking then chopped into slices.

Drunker's appetizer

INGREDIENTS

 1 kg beef, cut in cubes  1 cinnamon stick

 3 allspice balls (bachari)  2 cloves of garlic chopped
 2 onions chopped  1 1/2 cups of red wine
 1 ½ cup of olive oil  5 fresh tomatoes minced
 1 bay leaf  1 tbs tomato paste
 1 tsp regular mustard  salt and pepper

METHOD

In a bowl place meat, wine, mustard, half the oil and all the spices, cover with plastic wrap and refrigerate overnight.
Next day, heat oil and saute slightly onions and garlic.
Add meat and its juices.
Stir until golden.
Add tomato and 2 cups of water.
Cover and simmer for 3-4 hours until all water is absorbed.

Salads

Ancient Fruit Salad

INGREDIENTS
 1 melon
 2 peaches
 2 pears
 1 bunch of grapes
 2 glasses Mosxato wine
 1/2 cup peeled and chopped almonds
 1/2 cup golden grapes
 1/2 cup honey
METHOD
Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and
the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the
fruit. Before serving, the fruit should be put in the refridgerator for an hour.

Bean salad
INGREDIENTS
 1/2 kg dried beans
 1 onion, cut in rings
 1 pepper, cut in stripes
 2 eggs, boiled and cut in pieces
 1 tomato, peeled cut in slices and with its seeds removed
 Spoon of finely cut parley
 Black olives
 Pepper
 Oil
  Vinegar or lemon juice
METHOD
Soak beans in water overnight. Boil them in salted water ans strain them when cooled. Place them in a platter and cover them with onion
rings, pepper, parsley, eggs, tomato and some olives. Pour oil over the salad and season with pepper. Sprinkle with vinegar or lemon juice.
Beetroot salad
INGREDIENTS
 750 grams - 1kg beetroots
 olive oil
 Salt
 Vinegar
METHOD
Cut the green part of the beets and wash them. Boil beetroots and green parts for 1/2 hour and then remove outer skins from the
beetroots. Slice the beetroots in thin pieces. Add oil, salt and vinegar and serve beetroots and green parts in a bowl.
Black eyed beansINGREDIENTS
 500 grams fresh or dried black eyed beans
 1 garlic clove, mashed
 3 spoons vinegar
 1/4 cup olive oil
 Some finely chopped parsley
 2 - 3 spring onions, finely chopped
 Salt
 Pepper
METHOD
Boil the black beans until tender. Then remove from saucepan and drain. Pour them in a salad bowl and mix them with the oil, vinegar, salt,
pepper, spring onions and crushed garlic. Dredge salad with parsley and serve.
Boiled green vegetablesINGREDIENTS
 Portion of green vegetables
 lemon juice
 olive oil
 Salt
METHOD
Chop the roots of the green vegetables and wash them well. They need careful washing in order to remove soil and dust. Boil them in a
saucepan for around 30 minutes and serve them hot or cold with olive oil, salt and lemon juice. In some varietes vinegar goes better than
lemon juice.

Desserts

Almond pie
INGREDIENTS
 330 gr sugar
 350 gr blanched almond kernel
 440 gr hard tack
 8 eggs
 Some brandy
 1 spoon cinnamon
 1 tspn baking powder
METHOD
Mix the almond kernel with the cinnamon. Seperate the egg yolks from the egg whites and beat the yolks with sugar. Add the brandy and
the almond kernels and mix. Beat the egg whites to make a tight marengue and add the marengue to the mixture. Mix the hard tack with
the baking powder and add it in the mixture. Beat the mixture well. Butter a cake tin and pour the mixture into it. Bake in moderate oven for
20 - 40 minutes.
Almond rolls
INGREDIENTS
Filling
 1 kg almond kernel, thickly  1 kg sugar  2 glasses water
grated  3 glasses water  2 cups oil
 4-5 spoons sugar  lemon peel of one lemon  Flour, as much as it takes to
 5 spoons hard tack (finely  Juice of one lemon make an elastic dough
grated rusk)  A pinch of vanilla powder  A pinch of salt
 1 nutmeg, grated Dough
Syrup
METHOD
Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a
thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder,
which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate
temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the
oven and pour the syrup over it , cold as it is.
Almond sweet
INGREDIENTS
 640 gr almonds, grinded
 640 gr sugar
 8 egg yolks
 Marmelade
METHOD
Beat the egg yolks. Mix them with sugar and almonds and knead. Seperate the dough in two pieces. Roll out each part of the dough and
place in two seperate buttered baking pans. When baked, baste with marmelade of your choice, warm as it is, the sweet in the first pan and
place on top of it the sweet of the second baking pan, in a way that the resulted sweet has marmelade on the middle.
Almond sweets from Lesvos

INGREDIENTS
 1/2 kg blanched almond kernel  Rosewater
 180 gr sugar  Icing sugar
METHOD
Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified
pulp. Shape the mixture into different shapes coat with icing sugar and serve.

Almond sweets with tangerine

INGREDIENTS
 600 grams blanched almond kernel  3/4 kg tangerines
 3/4 cup of sugar  Some extra sugar for coating
METHOD
Rinse the tangerines, peel them and boil the tangerine peel for 5 minutes in order to soften it. Then place gradually the peels in a blender
and grate them until they become a pulp. Mix sugar, with almond kernel and tangerine pulp well and mould mixture in small balls. Roll the
almond balls in sugar in order to coat each ball with the sugar. Serve!

 Add in sugar, milk and ice cubes, if desired. Use a

Drinks straw to drink. 

Frappe (Greek Iced Coffee)

The Greek Lantern
 
 
Ingredients
Ingredients

 1 ½ to 3 tsp Instant Coffee

 1 cup (packed) Parsley Sprigs
 2/3 cup Water
 ½ tsp Lime Zest, grated
 2 to 3 tsp Sugar (optional)
 1 cup Cold Water
 ¼ cup Milk (optional)
 ½ cup Fresh Lime Juice
 2 to 3 Ice Cubes (optional)
 ½ cup Sugar
 1 (10 ounce) bottle Club Soda 
Instructions
Instructions
 Put coffee, sugar and 2-3 tablespoons of water in a
cocktail shaker or blender. Blend well to form a thick
 Blend all the ingredients, except club soda, in a
and frothy form.
blender, for about one minute.
 Now, pour the foam in a tall serving glass and stir in
the remaining water.
  Take a large glass measure and strain the preparation  In a blender, combine together yogurt and water.
through a fine-mesh sieve.  Add salt and blend once again, until very foamy on
 Put ice into tall glasses and pour the prepared drink. top.
 Top with club soda and serve.   Pour into a glass that is quarter-filled with ice and
serve. 
The Best Café au Lait
  Greek Coffee
Ingredients  
Ingredients
 4½ cups Whole Milk
 4½ cups Freshly Brewed Strong Coffee or Espresso  800 ml Water
 Condiments: Ground Cinnamon, Vanilla Beans, Sugar,  60 gm (1/4cup) White Sugar
Unsweetened Cocoa Powder, Honey, Strips of Orange  2 tbsp Greek Coffee  
and Lemon Zest 
Instructions

 Get a briki (Greek coffee pot) or a small saucepan and

put water in it.
Instructions
 Place the briki/ saucepan over low heat.
 Add sugar and coffee and heat, until coffee boils (rises
to the surface).
 Pour milk in a medium pan and heat over low heat,  Remove the briki/ saucepan from fire and pour coffee
until bubbles start forming around the edges. into serving cups.
 Use a whisk to form frothy bubbles.  Serve immediately. 
 Combine coffee and milk in an insulated coffee carafe.
 Pour into glasses and serve with condiments. 

Ariani
 
Ingredients

 2 cups Plain Greek Yogurt

 2 cups Water
 Salt to Taste  

Instructions
 Western
Cuisine

Baltazar Bryan E. Vinluan

St.Margarette