Published

in 2017 by Media Alternatives

Originally published in 1976 by P. Efstathiadis & Sons

The Best Book of Greek Cookery

ISBN: 978-1-9748-0002-5 (paperback)

Cover design by Alicia Brown

 CONTENTS

GREEK CUISINE
1. – APPETIZERS
2. – SALADS
3. – SAUCES AND DRESSINGS
4. – PASTRY AND PIES
5. – EGG DISHES
6. – MACARONI AND RICE DISHES
7. – SOUPS
8. – FISH AND SEA FOOD DISHES
9. – MEAT
10. – MINCED MEAT DISHES
11. – POULTRY AND GAME
12. – VEGETABLES
13. – DESSERTS AND SWEETS
14. – PASTRIES, CAKES, SWEET BREADS
15. – PRESERVES
 GREEK CUISINE

W HAT is «Greek Cuisine»? But firstly, is there such a thing as «Greek

Cuisine»? Is there a style of cooking which is truly Greek—truly native?
In other words, ways of cooking which have not been borrowed from
neighbouring countries, such as Turkey or Italy, or at least influenced by the
cuisines of Turkey or Italy? This is what certain foreign experts in the field of
gastronomy have claimed, basing their claim on Greek recipes with Turkish
names, and on the great similarities between some Greek and Italian foods and
sweetmeats—in particular, those of the Greek Islands.
So, because many of our ways of cooking bear Turkish names, or because
some happen to have a great similarity to the Turkish and Italian cuisine, many
so-called «experts» have—with one swift stroke of their pens-crossed out Greek
cuisine from their lists. Is that right, however?
We positively say «NO»! On the contrary, Greek cuisine is one of the most
superb cuisines and has the most ancient traditions in the world. Greek cuisine
is, in fact, the original cuisine and it was the Turks, the Italians and Europeans
who actually borrowed from the Greeks whenever they came in contact with
them. Non-Greeks borrowed from the Greeks their style of cooking, adjusted
these foods according to their customs, then proceeded to establish them as their
own native dishes. When did this all happen? Very long ago.
Greek cuisine is centuries old. It is the first European cuisine both in
tradition and quality. It is over 25 centuries old. When the uncivilised inhabitants
of Europe knew nothing about cuisine except «roast meat», here, in this ancient
land 2,500 years ago—even before the classical «Golden Age of Greece»—our
ancestors knew how to mix and combine various ingredients and spices, so that
food was tasty and satisfying to the fourth sense — the palate. This fact has been
verified by both Greek and foreign historians and archaeologists.
 Even during the earliest years of our history, people were so interested in the
art of cooking that even writers and philosophers did not hesitate to engage in its
making various combinations and creating delectable dishes and sweetmeats,
and recording the relevant recipes in special cookery books which must have
been the first of their kind. One of them, in particular, Archestratus, a poet from
Gela, contemporary of Dionysius the Younger, tyrant of Syracuse (who lived
around 330 B.C.), was such a «gourmet» that he even undertook one of the
longest tours to many of the civilized countries of the ancient world collecting
information about the gastronomical customs of those ancien peoples and places
where civilization had already reached its zenith before it did in Greece. The
book written by Archestratus, in epic form, was entitled «HEDYPATHIA»
(VOLUPTUOUSNESS). It was such a pleasant and charming book that this first
«gastronome» of the world was named, «Hesiod of the Gourmets » and his book
was later translated into Latin under the title of HEDIPATHETICA by the famed
Ennius, the first Roman poet.
Another Greek expert in gastronomy was the poet Temachidas, from Rhodes,
who wrote eleven books on «SUPPERS DESCRIPTIONS». Other authors of the
culinary arts were: Numinius from Heraclia, Mitreas, Hegemon, Philoenus from
Leukas, Epoenites, Hegesippus, Erasistratus, Euthydemus, Criton, Stephanus,
Archytas, Akestius, Akessias, Diodes, Philistion, Glaukus from Locris,
Mithaekus, Dionysius from Sicily.
All these as well as many others were writers in the field of gastronomy who
created and praised the beauties of Greek dinners and banquets. But they were
all unlucky, for their written works have been lost along, with other real
masterpieces, in the disastrous fire which destroyed the Library of Alexandria
during the 7th century A.D.
Fortunately, these authors in the culinary arts of their times, have been
handed down to us by the writer Athenaeus, who mentions all of their names in
his work, DOCTORS AT DINNER (DEIPNOSOPHISTS). Some other writers
have also mentioned the famous dinners in their books.
But why keep mentioning names of ancient Greek experts? What other
people besides the Greeks had proclaimed good-eating by the name of the
Goddess Adephaghia?(1)
Admittedly, the history of Greek cuisine does not begin with Homer. Then,
roast meat was still the primary way of cooking. However, since the Archaic
Period — two centuries before the Classic Age–Greek cooking technique began
to develop and to bloom, during the «Golden Age». Cooking utensils, which
were being made by the thousand, in various places, contributed to the culinary
arts. During this time, Greek genius was uppermost in devising combinations of
vegetables cooked with meat which produced a special flavour unknown nither
to the palate of man.
Before the end of the fifth century B.C., the Athenian menu was fairly select
and contained an ample variety of recipes. For in those days, the Athenians did
not consume only local produce but also imported foods from afar. They kept
and fattened geese in their homes. They had a special preference for certain
kinds of venison, such as wild boar from Phthiotis, deer from Boeotia, etc. They
not only ate and prepared fish caught in the Saronic Bay, but also brought in
Muggria,«gongros», a type of red mullet, from Sicyon, (a town on the gulf of
Corinth) and another kind of fish, «glaukus», which was caught on the northern
shores of the Peloponnese. Even the humble «smaris», tiny fish (marida) fried in
plenty of olive oil, became a dish «worthy even of the gods». Of the fresh-water
fish, as G. Zeugolis says, the Athenians particularly preferred the long eels of
Copais, which they cooked with aromatic herbs that gave them a special flavour.
The Athenians also liked seafoods such as lobsters, oysters, shrimp and
prawns, sea urchins, mussels. etc., which they cooked in honey seasoned with
parsley and mint. In addition to their regular fruit diet, the Athenians also had a
preference for «Ischades», figs from Attica, apples from Euboea, quinces from
Corinth, dates from Phoenicia, and prunes from Syria.
It can be said that bread in Ancient Athens was as good as ours is today. It
had been white and tasty ever since Theorion, a Greek from Sicily, perfected the
process of its preparation. On the other hand, olives from Attica, kept in brine,
were considered a very good hors d’ oeuvre. They also consumed vast quantities
of honey and milk for the preparation of their sweetmeats, of which «Psathyria»
and «Optolaghana» were served hot and were eaten after they had been dipped
in mugs of wine mixed with water («Krassi»).
But from the time of Alexander the Great and onwards, Greek cooking
became a real art. Professional cooks made their appearance at that time. They
were at first free men and were generously compensated for by the wealthy who
employed them. Moreover, as time went by, the profession acquired an even
greater reputation and was held in high esteem. Along with this, it also involved
an even greater responsibility. As a result, the first Culinary Schools were
established to teach the art of cooking and food preparation. As G. Zeugolis
writes· «For one to be recognized as a chef in Ancient Athens, one had to attend
the school for two years, pass the difficult examinations and only then was one
considered fit for employment».
How much the Greeks valued the endeavour of a cook can be judged by their
legends about Kadmus: The founder of Thebes and inventor of the Alphabet
worked as a cook at the Palace of Sidon before coming to Thebes.
Many of these professional cooks at that time acquired great fame. The
ancients held these professionals in great esteem, comparable to the esteem in
which they held the wise sages of Greece. The famous Athenaeus records seven
Greek cooks who were as famed and well-known as the seven wise men of
Greece.
The first of those seven culinary artists recorded by Athenaeus was Aghis
from Rhodes, an expert in cooking fish flavoured with aromatic herbs. Another
was Aphtonites who invented sausages - «allantes». Others were Nereus from
the island of Chios, Chariades from Athens, Lambrias, Euthymos, and Aristion.
They were excellent, top-rate chefs, thanks to the various ingredients they used
in their sauces. The sauces they created would change the taste and aroma of the
foods so much that even the most experienced Athenian gourmands were
deceived. We should mention, as an example, the chef who, at a banquet,
presented a plentiful variety of dishes noted for their superb flavour and, while
some guests thought they were feasting on mullets, others claimed they were
eating lamb, others veal, others sausages and others vegetables — no one agreed
— the chef revealed that only vegetable marrow had been his main ingredient.
As time went by, chefs became increasingly even more important. They were
indispensable to the wealthy owners of mansions. But as the culinary artists of
that time were conscious of their status they charged a lot of money in return for
their skill and qualifications. At first, the rich Athenians paid the chefs their
requested due. Later, however, they found a way of meeting their demands. They
gave these chefs the most clever of their house-slaves to assist them as kitchen-
helpers. The slaves were secretly instructed to learn as much as they could
without appearing to be curious about the chef’s techniques. In this way many
slaves learnt the art of cooking and replaced the highly-priced chefs at no cost to
their masters. As is well-known, in those days of a Society of slaver-owners the
master, an Athenian citizen, had absolute right over the lives of his many slaves.
Be it as it may, to encourage these new chef-slaves, and to kindle their interest
and to sustain their new skill in the culinary arts, the aristocracy passed a legal
act regarding the chef-slaves who created new recipes of their own. The act
offered each new creative expert chef, privileges, such as the legal right to sell
his culinary creation on the market freely and the right to profit by each sale.
(This was a drastic change, because till then whatever a slave possessed
belonged to his master). So the chefs—even while slaves—won the favour of
their masters and occupied a top-level position among the slaves, servants, etc.,
of every free Athenian citizen since they contributed to the satisfaction of their
masters’ palates. As proof of this, there is an ancient Greek proverb which states:
«When the cook of a house errs, it is the flautist (another slave) that is beaten».
In great contrast to the Greeks were the Romans. Though the art of cooking
had reached its zenith in Greece, the Romans were satisfied with coarse,
primitive simplicity in their eating habits. When they first came into contact with
the Greeks, the Romans had neither choice nor variety in the selection and
preparation of their foods. Their sole dish was a preparation of a kind of thick
soup, known as «pulmentum», made from stone-ground wheat in the form of a
type of gruel. However, after those crude people had clashed with the Greeks
and became the victors who occupied Greece, many chose to settle in Greece
later on. When they came to appreciate the Greek way of life radical changes in
the Roman way of life took place. They sent many Greek chefs to Italy and the
Roman patricians began making use of the extremely interesting Grecian way of
cooking in their own grand homes. They bought every famous cook and skillful
«magicians» of the culinary art and brought him to Rome. It was in vain Cato
had risen against those very Romans who had become admirers and imitators of
the Greeks, Romans who adopted everything Greek. It was in vain that Cato
protested that the Greeks spoilt the pure(i.e., primitive) customs of the Romans.
Greek cooks became the most expensive servants of the household. The
wealthy patricians started spending fortunes to titillate their primitive palates.
They achieved this by availing themselves of Greek recipes and by offering
millions of sesterces to buy famed Greek cooks. In particular, was there a
tremendous demand for cooks from the Greek cities of Sicily and the Greek
colonies of Southern Italy: The Sybarites, inhabitants of a prosperous city of
Great Greece, using sauces and other tricks of their trade, so to speak, they could
alter the taste, texture and aroma of their foods completely. For example, the
cook of Trimalchion managed to change the taste of fish so completely, that the
guests thought they were eating poultry. History mentions the famous
«banquets» of Lucullus. Yet, the world seems to have forgotten that the origins
of these meals which the guests indulged in were the creations of Greek chefs.
Also much could be said about the passionate persistence of the newly
«civilized» Romans, sophisticated by Greek civilization, in seeking out original
or rare recipes for every kind of new or different food. The Romans, like the
«nouveaux-riches» of today, wanted to sample every known existing food: from
the innocent cicada to the lowly snail; from the African ostrich to the wild boar
of Asia; from the African antelope to the exotic birds of Scythia and the Tropics,
as well as hares, deer, tortoises and other kinds of wild beasts. And, of course,
they enjoyed all these types of dishes and more-thanks to the elaborate recipes of
their inventive and skillful Greek chefs (1)
The reader should not think we are straying from the subject when we speak
of the Roman Cuisine. Roman dishes were creations prepared by Greek cooks
and this influence covered the expanse of the Roman Empire, more than half of
which had been Hellenised. The Roman Cuisine was in fact, «Hellenistic»
(Hellenic after Alexander the Great). This Cuisine, in turn, became Byzantine
after the transfer of the capital from the «Old» Rome to the «New» Rome on the
shores of the Bosphorus. And not only did the Patricians who followed
Constantine the Great partake and delight in the Hellenistic dishes in their new
mansions, but also the rest of the inhabitants located in the Eastern Roman
Empire, with the City of Constantine (Constantinople) as their centre, (this great
Hellenised area, larger than half of the old, immense Roman Empire) made use
of the «Roman» i.e. Hellenistic Cuisine.
The Byzantine cuisine was the same as that of the «Romans»; it had, of
course, improved as time went on, but always according to Greek style and
customs. And the peoples of the countries under Byzantine rule-such as Greece
together with Macedonia and Thrace, Southern Italy(Magna Graecia and Sicily,
whose cities were populated with Greeks predominantly), Asia Minor, Syria,
Mesopotamia, etc.–were Greeks (Hellenes) or Hellenized peoples, who observed
the same customs, ethics, and way of living-whose language was Greek and
adhered to the «Roman» (origin: Greek) cuisine. (However, it goes without
saying that the average free citizen’s fare was not as varied and as rich as that of
the patrician’s). So the more refined Hellenistic Cuisine was used and adhered to
for about 1,500 years from the Danube to Asia Minor and not only in the
Byzantine palaces and mansions but also in middle-class homes and humbler
abodes by all the «Roman citizens».
What does all this really prove? It proves that the Greeks were not the ones
who borrowed from Turkish recipes. It means that the Turks whose civilization
was crude, to say the least, was in no position to even be compared with the
Byzantine Empire. It means that the Turks borrowed their recipes from the
Byzantines.
The Turks were a nomadic people who lived in the depths of Asia. They
invaded the rich, fertile areas of Asia Minor and in time adopted themselves
somewhat to the way of living and the customs of the Byzantine inhabitants.
Naturally, they absorbed their way of cooking.
How could have been possible for nomadic barbarians of Asia to have
created with time and effort, an original style of cooking all their own? Their
hordes of tribes, like their ancestors—the Huns — used to seat themselves on the
flesh of their newly killed animal, which they placed between their mounts and
their saddle in order to warm it with their body heat, soften it so that it would be
consumed more easily, since they ate it raw.
What fair-minded observer, or critic, could doubt the impossibility of an
original Turkish Cuisine? It is enough to glance at the special chapters (which
are numerous and lengthy) in the monumental work of F. Koukoules, author of
«THE BYZANTINE LIFE AND CIVILIZATION»; the riches of Byzantine
dishes were so great that one can realise that the barbarian invaders, who settled
in areas so rich in tradition, gradually adopted the Byzantine way of cooking.
Let’s examine the question of Italian Cuisine. Of course, the Italians differed
greatly from the Turks, historically, culturally, etc., and when the Renaissance
began in Italy, their inhabitants were the most civilized people in Western
Europe. The city-republics had become quite affluent due to the great extent of
their commerce.
However, what were things like in Pre-Renaissance Italy? After the invasion
of the Germanic tribes, the dreary Dark Ages prevailed, excepting areas of
Southern Italy which was then under Byzantine rule. The Italians, although
under the yoke of barbaric influences, adhered to most of their traditional ethics
and customs handed down from their ancestors. Among these traditions they
retained many traces of the «Roman» —Hellenistic Cuisine. This happened
mainly in towns such as Naples, Reggio, Bari, Brindisi, and Lecce, which were
under Byzantine rule, or in towns such as Amalfi, Pisa, Genoa, and Venice,
which due to their commerce with Byzantium were in close contact with the
peoples of the Greek Empire. Moreover the Italians considered the continuation
of the Roman tradition - the Byzantine Empire- as their own from which they
had been forcibly snatched away by the barbarian invaders; they kept their sights
on their illustrious background, thereby never quite succumbing to the ways of
their invaders. Moreover the grossness, the crudity of the conquerors around
them was such a striking contrast with the Roman-Byzantine-Greek Empire! It is
enough to remember that the ruler of the richest city, the Doge of Venice up to
the tenth century called himself the «servant» of the Emperor of Byzantium in
his official letters. One cannot also forget the incident concerning one Byzantine
lady who had come to the «City of Canals» (Venice) from the shores of the
Bosphorus. She had come to marry the Doge’s son, and had brought with her,
among other things, fine silver and gold tableware, the same valuable cutlery
which her people used rather than eat with their hands. This was the first
introduction of «silverware» in the West. As was the custom, people in the West
ate with their hands.
However, it was not long before the decline of Byzantium began, and it was
natural that it should advance by leaps and bounds, in this feudally ruled empire.
A contribution to the decline was the weakening—economically and politically
—of the formally powerful medieval state. On the other hand, at the same time
as the Byzantium decline, the Italian cities prospered because of their commerce
with the towns of the Eastern Mediterranean.
After the glorius tenth century of Phocas, Tsimiskis and Basil II,
(«Bulgaroctonus»), two centuries were enough for the Italians to conquer the
Aegean Islands, the Cyclades, the Sporades, Euboea, Crete, and the islands of
Ionian Sea. Moreover, Byzantium itself had been overrun by the Franks and the
whole of the Greek Empire had come under the rule of the French and the
Italians. For centuries, the Byzantine recipes had been used by the Venetians -
former Byzantine subjects-and the Genoeans who occupied the populous
community in Constantinople on the shores of Galata. Now that the Italians were
the victors, there gradually began to appear recipes bearing Italian names. This
first happened in the Greek Islands, later this also happened when the Balkans
and Asia Minor hab been conquered by the Turks. Recipes began to bear Turkish
names. Most of the traditional Greek dishes, at times slightly altered by the
passing of time, were given foreign names, such as those conquerors—the Turks
who occupied the Greek mainland, and the Italians—who possessed the islands.
But this is of no significance. It is only natural that conquerors who occupy a
country for centuries should leave their mark upon the «host» country, such as
terms and expressions, etc.
The author believes that, with what has already been stated, the two
questions set at the beginning of our introduction have been unequivocally
answered: 1) How is it that our traditional (national) cooking resembles Turkish
cooking?) 2) Why are many of our traditional (national) recipes similar to Italian
recipes?
In conclusion we state that the famous 2,500 year old Ancient Hellenic
(Greek) Cuisine was adopted and adapted by Rome and the rest of Italy. The
Byzantine aristocrats adhered to the dictates of the Hellenistic Cuisine, whereas
the Hellenized population of the Byzantine Empire had kept to the traditional
cuisine of the Greeks at the time of Alexander the Great. The Turks, in turn,
adopted the medieval (Byzantine) Greek Cuisine, naming these borrowed recipes
in their own Turkish language. Once again, in turn, these Turkish—titled recipes
—originally Greek to begin with-were passed onto the Greeks under Turkish
rule.
It is well-known that the people of a land which has been dominated for
centuries generally make use and incorporate the conquerors’ terms into their
own native language. This has always been so, and is the undeniable truth.

Alexander Paradissis — Chrissa Paradissis

 (1) We read in reliable ancient manuscripts that in certain Roman «banquets»
nightingales’ tongues and eyes of rhinoceroses were served,
 FOREWORD

F ROM earliest times till the present day, olive oil, herbs, spices and wine have
played an important part in Greek Cuisine. Using these various ingredients,
the Greek housewife can create delicious dishes, She can select from an ample
variety of meats and produce, and seafood from the Mediterranean Sea that
washes our country’s shores.
There are areas where our land is arid and rocky. There are bare sunbaked
islands cooled by refreshing showers. There are also areas and islands where the
soil is fertile and is diligently cultivated. Crete, Samos, Santorine are covered
with vineyards, completely green in the summertime, that are being tended for
the production of wine. In Syros, Santorine, Nafplion (Nauplion), Argos,
Thessaloniki there are fields of tomato plants which are being cultivated to be
sent to the canning industries and sold later on as tomato paste, etc.
The land of Peloponnese is rich in produce. Its fertile soil is no longer
interspersed with thick forests where wild animals built their dens long ago. On
its gently undulating hills, sheep, goats and cows graze, and in many a home
there is at least one pig, being tended and fattened, (This is usually the case in
Andros, Djia and elsewhere). Poultry is abundant and seasonal venison is found
in sufficient quantity. Its numerous valleys turn golden with waving wheat,
barley, corn and oats in the summertime while vagetable gardens present a
freshness and greenness of ripening orderly rows. Forests of fruit trees,
particularly orange and lemon trees in Argolis, and Corinthian vineyards
complete God’s blessing upon this fertile area. The olives of Calamata, the
melons and eggplants of Argos, the artichokes of Dalamanara are famous.
Forests of walnut trees and apple trees spread far and wide on the mountains of
Cynouria.
Epirus presents a striking contrast. In the gorgeous lake of Jannina, and the
picturesque rivers of Epirus lies hidden a living natural wealth for the area’s
inhabitans. There is an abundance of fresh-water fish such as trout, glynia, carp,
«maritsia», «dromitses», «tsimes», as well as crawfish, and eels which are
cooked by the people living there in their own particular way.
Venison is also plentiful in this area. Wild boar, hares, partridges,
woodcocks, thrushes, etc., make their home here. Forests of citrus trees can also
be found particularly in Arta.
The immense plain of Thessaly is the granary of Greece. In addition to grain,
fruits are produced on the slopes of the surrounding mountains of Olympus,
Ossa, Pelion, Pindus, and Othris. Areas of chestnut trees and walnuts thrive there
also. There are also apple-trees, pear-trees, almond-trees, quince, fig and even
orange trees. Venison is to be found in these parts as well. Hares and wild boars
live in these mountains, and on Mt. Olympus in particular, deer, chamois, and
roe can be found.
There is plenty of venison in Macedonia, too. This area is quite a paradise for
the Greek amateur sportsman and professional hunter. Wild boar is hunted all the
year round.
Hares, pheasants, roe, partridges, quail, wild hen and wild ducks are also
found in sufficient quantity for the sport of hunting. The cattle-breeding industry
thrives, too, and this makes Macedonia famous for its dairy products. As an
example, Manuri cheese is only one of the excellent dairy products among many
from this area.
Fishing is also highly developed. There are many fishing areas on the shores
of Macedonia and many aquaria, yielding thousands of tons of fish yearly, have
been built on the lakes, such as St. Basil’s, Amatovo, Besikia, Kastoria, Prespa,
and Doirani, and the backwaters of Macedonia.
The area of Thrace is one of the most fertile areas of the country in both
agricultural and cattle-farming products.
As for the other areas in Greece, I can only say that they, too, are rich in a
variety of products which are for both local and export consumption. The Greek
islands, for instance, such as Crete and Cyprus, (even though politically Cyprus
forms an independent state separate from Greek political rule), enjoy a wealth of
products that the sun, rain, climate, and plain hard work produce in sufficient
abundance and variety.
 Of course, there are areas which are not as blessed by nature. People live a
frugal life in these areas. Yet, generally speaking, in the towns of either the
mainland or the islands, the Greeks enjoy tasty, well-cooked food. The men are
gourmands, and that is why Greek women are trained as young girls to learn
how to cook. Tinned and frozen products are generally avoided in Greece.
Freshness means everything. Fresh fish grilled and bathed in olive oil and
lemon-dressing, lamb or pig roasted on a spit, fresh shell fish and tasty titbits
usually accompanied by a glass of ouzo (a Greek aperitif), are what the Greek
people prefer. Furthermore, throughout Greece, on the menu will usually be
found one or other of the following— the famous avgholemono-soup a seasoned
soup with egg whipped with lemon juice- «dolmathakia» (grape vine leaves
stuffed with rice, and/or minced meat), delectable stuffed tomatoes, aubergines,
green peppers, and an assortment of pies with thin pastry leaves enwrapping
«feta» cheese, spinach, meat etc. Undoubtedly Greek Cuisine continues and will
develop as the years go by, because, the art of cooking and preparing food is
handed down from mother to daughter. Girls everywhere, particularly in the
provinces, learn to prepare and cook food even at a young age.
Yet we cannot say that Greek women DO NOT show any interest in foreign
cuisines. They learn to prepare foods new and different, and by adapting foreign
cuisines to Greek tastes, the resulting combination is even more delicious.

Ch. P.
 INGREDIENTS USED IN GREEK
COOKING

OLIYE OIL AND BUTTER: In the past, the main oils and fats used for the
Greek cuisine were olive oil and to a lesser extent reduced (clarified) sheep
butter and fresh butter.
Olive oil remains the most important ingredient.
Reduced butter is tending to disappear and is being replaced by a vegetable
fat named FYTINI, made exclusively of olive oil and naturally flavoured with a
small quantity of highly aromatic sheeps’ butter which gives the product the
much liked reduced butter taste.
There also exists an all olive oil margarine called VITAM, which enjoys a
very high reputation and is widely used in place of fresh butter.
It can be said that apart from olive oil consumed as such, butter substitutes
today are mainly olive oil products which contain of all the advantages of this
excellent natural oil, being of high nutritional value and ideal for a healthy diet.

SESAME SEEDS : Very small honey coloured seeds with a nutty flavour. In
Greece they are used in breads, pies, cookies, biscuits and cakes. Sesame seed
oil is the main ingredient of the commercially made halva and tahini.

ORANGE FLOWER WATER : It is used in flavouring confectionery and is

made from oil extracted from orange blossom.

MASTIC : The mastic gum is a product of the resinous shrub, mastic or lentisk
tree, and it is obtained by making incisions in the bark. The liquid oozes out and
hardens into yellow masses or small drops. The main growing area is the island
of Chios. Mastic is used in the Balkan countries as a chewing gum and to flavour
sweets and breads.

CHEESES

FETA : It is a semisoft, crumbly, well salted white cheese made from goats’ or
sheeps’ milk. Feta cheese is used in pies, added to salads and served with meals.

KASSERI : It is creamy in colour and has a mild flavour. Similar to Cheddar in

texture, it is usually eaten on its own with bread.

MIZITHRA : An unsalted soft cheese made from ewes’ milk. (A substitute for
this is fresh cottage cheese). Mizithra is served as an eating cheese or is used in
sweet or savory pies.

KEFALOTIRI : It is a hard very salty cheese like parmezan and used mainly
for grating and serving with macaroni.

GRAVIERA : Like Gruyère it is served with meals or used for grating and
serving with macaroni.

MANOURI : An unsalted soft white cheese. Manouri is served as an eating

cheese or is used, like mizithra, in savoury or sweet pies.

YOGHOURT : Is a fermented, concentrated milk, and fermentation is brought

about by the addition of lactobacillus bulgaricus bacteria, after the milk has been
partially evaporated. It can be made at home by using commercially prepared
yoghourt as a starter. Yoghourt is a favourite food in Greece and in other Balkan
countries. The best yoghourt is made with sheeps’ milk which has a higher fat
content than cows’ or goats’ milk. It is served as a sweet, topped with sugar or
honey, as a sauce in many dishes and it is used in cakes and sweets.

Home-made Yoghourt :
1½ quart milk
 ⅓ cup commercially prepared yoghourt as a starter.
Place 6 small earthenware bowls in a pan containing 1 inch hot water. Bring
milk to the boil, pour into the bowls and leave until it is blood hot. Carefully
pour 1 heaped teaspoon of the prepared yoghourt into each bowl, distrurbing the
milk as little as possible. Cover with a clean cloth and with a blanket to keep
warm. Leave for 6—8 hours until the yoghourt is very thick. Refrigerate.

WEIGHTS AND MEASURES

1 oz. — 28.32 grams
4 oz. — 113.4 grams
8 oz. — 226.8 grams
1 lb. — 453.6 grams
2 lb. 31/4 oz. — 1000 grams or 1 kilogram
American weights and measures have been used throughout this book. For
volume measures a cup generally means a teacup. A full level teacup holds
almost the same as 8 fl. oz. of the standard U.S. measuring cup. A level
tablespoon equals 3 teaspoons, and 16 tablespoons equals 1 cup. Measurements
are always given as «level» measurements unless it is stated otherwise.

Table of approximate equivalents in volume of the most frequently used

ingredients:
(Using an 8-fluid-ounce of the standard U.S. measuring cup)
Flour 1 lb. or 450 grams = 4 cups
Sugar 1 lb. or 450 grams = 2 cups
Butter 1 lb. or 450 grams = 2 cups
Grated cheese 1 lb. or 450 grams = 4-5 cups
Rice 1 lb. or 450 grams = 2 cups
Confectioners, sugar or Icing sugar 1 lb. or 450 grams = 3½ cups sifted
Currants or sultanas 1 lb. or 450 grams = 3 cups
Nutmeats coarsely chopped 1 lb. or 450 grams = 4 cups

APPROXIMATE OVEN TEMPERATURES

 Degrees F° C° Gas regulo
Very slow 250 120 ¼
Slow 300 150 1
Moderately slow 325 162 2
Moderate 350 177 3
Moderately hot 375 190 4
Hot 400 204 5
Very hot 450-500 232-260 7/8-9/10
Feta cheese - Olives - Boiled shrimp -
Stuffed grapevine leaves - Fish roe salad in the center.

1. APPETIZERS

BOILED OCTOPUS
HTAPOTHI VRASTO

1 Octopus weighing about 3 lbs.

4 cups water
3-4 cloves garlic, crushed
¾ cup olive oil
¼ cup vinegar
Pepper, chopped parsley
 Clean the octopus and put into a pan; add water and cook it over a moderate
heat until it becomes red and tender. Drain, peel off the skin, and cut into small
pieces.
Mix the garlic, olive oil, vinegar, pepper and parsley. Pour dressing over the
octopus. Will keep covered in the refrigerator for 3 to 4 days.

BOILED SHRIMP
GHARITHES VRASTES

2 lbs. raw large shrimp

1½ cups water
4 tablespoons white wine
1 carrot, sliced
1 onion, sliced
Salt, Pepper
Bay leaf
Mayonnaise or
Olive oil and lemon juice

Wash the shrimp. In a saucepan, combine water, wine, carrot, onion, salt,
pepper and bay leaf. Boil for 15 minutes. Add shrimp and cook over low heat for
6 to 8 minutes. Allow to cool in the liquid. Drain, shell and serve coated with
mayonnaise or with olive oil and lemon juice.

COD CROQUETTES
BAKALIAROS KROKETAKIA

1 lb. salted cod fillets

1 lb. boiled and mashed potatoes
1 tablespoon butter
½ cup milk
Pepper, Nutmeg
2 Eggs, chopped parsley
1 cup grated cheese
Flour. Dry breadcrumbs
Olive oil for frying

Soak cod fillets in cold water for 24 hours. Flake with a fork. Put into a
saucepan with mashed potatoes, butter, milk, pepper, and nutmeg. Stir mixture
over a very low heat until very thick. Remove from heat and add 1 egg and 1 egg
yolk, parsley and cheese. Cover mixture and leave in the refrigerator for 2 or 3
hours. Shape into very small fingers and roll in flour. Beat egg white with 1
teaspoon oil; dip croquettes in the egg white and crumbs and deep fry in hot oil
until golden brown. Drain on kitchen paper and serve garnished with parsley.
Serve hot as an appetizer.

Cheese-filled rolls

CHEESE-FILLED ROLLS
 BOUREKAKIA APO TIRI

½ lb. feta cheese

½ lb. Gruyère, grated
4 tablespoons butter
4 tablespoons flour
1 cup milk
2 eggs, beaten
Chopped parsley
Dash nutmeg
1 lb. pastry sheets (phyllo)
1 cup butter
Crumble or mash with a fork feta cheese and mix with the Gruyère.
Melt 4 tablespoons butter and blend in the flour. Add the milk and cook,
stirring constantly, until thickened. Remove from heat and add cheeses, eggs,
parsley and nutmeg.
Cut pastry sheets into three rectangles. Stack them one - on top of the other
to prevent them from drying. Lay out one piece of pastry sheet and brush with
butter. Fold in half and brush again with butter. Put a rounded tablespoon of
filling at one end of the pastry sheet, fold over once and then fold over 1 inch
each side; roll up and place seam-side down on a buttered baking sheet. Repeat
until pastry sheets and filling are used. Bake in a moderate oven for 15 minutes.
Serve hot. Makes about 4 dozen.
Cheese pasties

CHEESE PASTIES
TIROPITAKIA

½ lb. feta cheese

1 cup grated kefalotiri or
Parmesan cheese
Chopped parsley
2 Eggs, Pepper
1 ½ lbs. pastry sheets (phyllo)
½ cup butter, melted

Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley,
eggs and pepper.
Cut pastry sheets in strips about 2×12 inches. Stack them one on-top of the
other to prevent them from drying. Brush each strip with melted butter, put one
teaspoon of the filling on one end of a strip and fold over one corner to make a
triangle. Continue folding pastry strip from side to side in the shape of a triangle
until the entire pastry strip covers the filling. Proceed in this manner with pastry
strips and filling until all are used. Put «tiropitakia» on a buttered baking-sheet,
brush with melted butter and bake in a moderate oven for 15 minutes or until
golden-brown. Serve hot. Makes about 4 dozen.
Note: You can deep fry «tiropitakia» in oil or butter. There is no need to brush
them with butter if they are to be fried.

CHEESE PUFFS
TIRAKIA TIGHANISMENA

2 Eggs
1 cup finely grated kefalotiri
1 cup grated Gruyère
Dash of pepper
Slices of bread trimmed
Oil for frying

Beat eggs; add the cheeses and pepper. Cut bread slices into small squares.
Put 1 heaped teaspoon of the cheese mixture on each square. Deep fry for a few
minutes or until golden brown. Drain and serve at once.

FRIED CHEESE PIES MYTILENE

GYOUSLEMETHES

Home-made pastry sheets (phyllo) without eggs (see recipe p. 49)

3 Eggs, slightly beaten
2 cups grated cheese (dry mizithra or kefalotiri)
Olive oil for frying

Prepare dough and leave for an hour.

 Mix eggs with cheese. Roll out pieces of dough 1/8 inch thick and cut into
rounds 2 1/2 inches in diameter. Place 1 teaspoon of the cheese mixture on each
round of dough. Moisten edges; fold over and seal well, pressing the edges
together with a fork.
Deep fry cheese pies in hot oil over a medium heat until golden brown.
While hot sprinkle with grated cheese.

FRIED MUSSELS
MITHIA TIGHANITA

2½ lbs. mussels
1 Egg, slightly beaten
¾ cup milk
1 tablespoon olive oil
Salt and Pepper
1 cup flour
Olive oil for deep frying
Lemon, Parsley

Scrub the mussels with a stiff brush, wash well, changing the water several
times. Open the shells with a sharp knife. Remove and discard the beard and the
black parts of the mussels. Wash and drain well.
Combine the egg, milk, 1 tablespoon olive oil, salt and pepper. Add flour and
stir until smooth. Leave the batter to rest for 1 hour.
Dip mussels into batter. Drop into hot oil and fry until golden brown. Drain
on absorbent paper and serve hot garnished with lemon slices and parsley.
Note: If mussels are small, mix them with the batter and fry them in
spoonfuls in a small amount of fat in a frying pan.

FRIED LAMBS’ LIVER

SIKOTAKIA LATHORIGHANI TIGHANITA
1½ lbs. lambs’ liver
½ cup olive oil
Salt and pepper
2 lemons
1 teaspoon dried oregano, crumbled
Chopped parsley

Cut liver into 1 inch cubes. Heat the oil in a frying pan and add the liver.
Sauté for 5 to 6 minutes. Add salt, pepper, lemon juice and oregano. Cook 10
minutes longer. Sprinkle with parsley and serve hot.

FRIED SMELTS
MARITHES TIGHANITES

Clean and wash as many smelts as required and drain well; coat with flour.
Heat one cup olive oil in a large frying pan and fry the smelts until golden brown
and crisp. If the smelts are very small throw a number of them into the hot oil
together. Or, press 3 or 4 of them together by their tails and shape like a fan
before frying. Serve hot. 2 lbs. are enough for 4 servings.

MEAT BALLS
KEFTETHAKIA

2 small onions, finely chopped

2 tablespoons butter
1 lb. minced veal or beef
½ cup dry breadcrumbs
½ cup milk
2 teaspoons salt
¼ teaspoon pepper
Chopped parsley
1 egg, slightly beaten
Butter or olive oil for frying
4 tablespoons white or red wine

Sauté the onion in 2 tablespoons butter until soft and mix together
thoroughly with the minced meat, bread-crumbs, milk, salt, pepper, parsley and
egg. Shape mixture into balls 1 inch in diameter. In a large frying pan sauté the
meat balls in butter or oil turning to brown all sides. Pour the wine over the meat
balls and heat for a few minutes. Serve hot. Makes about 3 dozen meat balls for
appetizers.

FRIED SQUID
KALAMARAKIA TIGHANITA

2 lbs. small squid

Flour
Olive oil or corn oil for frying
Salt. Lemon

Wash the squid, drain well and flour. In very hot oil deep fry a few at a time,
until golden and crisp. Drain; sprinkle lightly with salt and serve at once with
lemon.

SAUSAGES WITH AUBERGINES (EGGPLANTS)

SPETJOFAYI FROM PELION

1 lb. aubergines, thickly sliced

½ cup olive oil
1 lb. seeded and sliced green peppers
1 lb. tomatoes, peeled and sliced
1 teaspoon salt
½ lb. sausages, sliced
 Sprinkle aubergines with salt and leave aside for 1 hour. Rinse, drain and
wipe dry.
Heat the olive oil in a frying pan and fry the peppers and aubergines. Add
tomatoes and salt; cover and simmer for 35 to 40 minutes.
Fry the sausages and add to the aubergine and tomato mixture. Cook for a
further 10 minutes. Serves 4.

MINCED MEAT-FILLED ROLLS

BOUREKAKIA APO KIMA

2 tablespoons butter
2 small onions, chopped finely
1 lb. minced meat
½ cup white wine
1 tomato, peeled and chopped
Salt, Pepper
½ cup grated cheese
1 Egg, beaten. Parsley
2 boiled eggs, chopped
2 heaped tablespoons toast crumbs
1 lb. pastry sheets (phyllo)
1 cup clarified butter or olive oil

Heat butter in a saucepan and sauté onions until soft. Add minced meat and
stir until lightly browned. Pour over the wine, add tomato, salt and pepper. Cover
and cook for about half an hour. Remove from heat, add cheese, egg, chopped
parsley, boiled eggs and toast crumbs. Lay out pastry sheets on a board and cut
in 4 strips about 6×12 inches. One at a time, brush a piece of phyllo with melted
butter and spoon a strip of meat mixture across the narrow end, leaving 1 inch
borders. Fold over sides and roll up, place seam-side down on a greased baking
sheet; pour over remaining butter and bake in a moderate oven for about 20
minutes. Serve hot.
Note: Omit the wine, tomato and toast crumbs; add 1 cup béchamel sauce.
To clarify butter: Heat the butter on a very low heat. The butter melts and
appears as clear as olive oil while a whitish deposit forms on the bottom of the
pan. Strain the clear butter off into a pot.

STUFFED GRAPEVINE LEAVES

DOLMATHAKIA ME RIZI

1 cup olive oil

1 lb. chopped onions
1 cup uncooked rice
½ cup black currants (optional)
2 tablespoons mint or dill
1 cup hot water
2 tablespoons pine-nuts (optional)
1 tablespoon salt
¼ teaspoon pepper
50 to 60 fresh grapevine leaves or 1 15oz. can
1 lemon

Heat 1/2 cup olive oil, in a frying pan and sauté the onions until soft. Add
rice and cook, covered, for 5 minutes. Add all remaining ingredients, except
grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool.
Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and
boil for 3 minutes. Strain and rinse in cold water.
In the centre of each leaf, shiny surface of leaf down-wards, place a heaped
teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not
roll too tightly as the rice will swell). Cover the bottom of a shallow saucepan
with vine leaves and place “dolmathakia,, side by side in layers. Sprinkle with
lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over
“dolmathakia,, to prevent them from opening, cover and simmer over a low heat
for about 1 hour. Allow to cool in the saucpan. Serve them as a cold entrée with
yoghourt or as an appetizer with «taramosalata» (Fish Roe Salad, page 45)
Greek Summer Salad

2. SALADS

ARTICHOKE SALAD
AGINARES SALATA

8 medium artichokes
2 lemons
Olive Oil
Salt and pepper

Remove the tough outer leaves of the artichokes and cut off part of the
stems· Cur off about 1 inch from the tips. Cut artichokes in half lengthwise and
scoop out the choke. Drop into boiling salted water seasoned with the juice of
one lemon and one tablespoon olive oil. Simmer for 30 minutes or until tender.
Drain well and put into a salad bowl. Serve with a dressing of 1/2 cup olive oil
and 4 tablespoons lemon juice.

AUBERGINE (EGGPLANT) SALAD

MELITZANOSALATA

3-4 aubergines (long type)

1 small grated onion
1-2 cloves garlic, crushed
1 large tomato, peeled and chopped into small pieces
¾ cup olive oil
1 tablespoon vinegar
Salt and pepper
Black olives
Green peppers

Wash the aubergines, place in a baking pan and bake in a moderate oven for
about one hour or until soft. Allow skin to turn black so as to give a smoky
flavour to the salad. Skin aubergines while still hot and chop into small pieces.
Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar,
salt and pepper. Put in a salad bowl, and garnish with olives and green pepper
rings. Serve with roast meat, and grilled or fried fish. Serves 6.

BEETROOT SALAD
PANTJARIA SALATA

Young beetroots
Salt
Olive oil and vinegar dressing or «Scorthalia» (garlic sauce)

Wash the beetroots and separate the stems and leaves from the beets. Cover
the beets with cold water, add salt and boil for 20 minutes. Add the stems with
leaves and boil for 20 minutes longer; drain. Skin the beets and slice. Place in a
salad bowl with the stems and leaves. Pour over olive oil and vinegar dressing or
serve with scorthalia (garlic sauce page 43).

BLACK - EYED PEA SALAD

FASOLAKIA MAVROMITIKA SALATA

2 lbs fresh or dried blackeyed peas

½ cup olive oil
4 tablespoons vinegar
1-2 cloves garlic, mashed (optional)
Salt and pepper
Tomatoes. Onion. Black olives

Boil black-eyed peas until tender; drain. Make a dressing of the oil, vinegar,
garlic, salt and pepper by blending well. Pour over black-eyed peas. Serve
garnished with tomato wedges, onion rings and black olives. Serves 4 to 5.
Note : Serve fresh black-eyed peas with scorthalia (garlic sauce).

CHICK - PEA SALAD (CYPRUS)

HUMUS ME TAHINI

1 lb. chick-peas
½ teaspoon baking soda
½ cup tahini or peanut butter
2 lemons
½ cup olive oil
2-3 crushed cloves garlic
Salt and pepper
Parsley

Cover the chick -peas with water, add baking soda and soak overnight. The
next day drain and wash chick-peas. Cover with fresh water and cook for 2 hours
or until tender. Drain and press them through a sieve.
Beat the tahini with 2 or 3 tablespoons water until smooth. To the chick-pea
purée add the tahini and lemon juice alternately with the olive oil. Add crushed
garlic, salt, pepper and chopped parsley. Chill in the refrigerator for a few hours.
Sprinkle with chopped parsley.
Note: Tahini is made from ground sesame seeds. It is like a creamy form of
peanut butter and tastes very much the same. The Greeks use tahini in soup
(Tahinosoupa) and cake (Tahinopitta) especially during Lent.

CUCUMBER DIP
TZAJIKI

1 medium cucumber, peeled and finely chopped

½ pint yoghourt
1 tablespoon olive oil
1 teaspoon vinegar
½ teaspoon salt
1 teaspoon chopped dill
1 clove garlic, minced or
¼ teaspoon garlic powder

Combine all ingredients. Chill at least 1 hour to blend flavours. Serve as a

dip, with fried fish, or with fried aubergines (eggplant) and zucchini (green
squash).

DANDELION SALAD
 RATHIKIA VRASTA SALATA

Cut off the roots of dandelions and discard all coarse leaves and thick stalks.
Wash in plenty of water, drain and cook in boiling salted water for about 15
minutes. Drain well and put in a salad bowl. Add oil and lemon dressing and
serve cold with fried or grilled fish or meat.
Dandelion salad is the most popular winter salad in Greece.

FRESH BROCCOLI SALAD

BROKOLA SALATA

3-4 lbs. fresh broccoli

Salt
½ cup olive oil
Juice of 2 lemons

Wash the broccoli; trim. Place heads upwards in boiling salted water in a
saucepan. Cover and cook for about 20 minutes, or until tender. Drain
immediately, and spoon over the olive oil beaten with the lemon juice. Serves 4-
5.

FRESH BOILED CAULIFLOWER

KOUNOUPITHI VRASTO

1 medium-sized cauliflower
Water. Salt
Olive oil
Lemon juice

Cut off the stem of the cauliflower but leave some of the tender leaves. Cook
in boiling salted water until tender; drain well. Serve hot or cold with oil and
lemon juice as an appetizer or salad. Serves 5 to 6.
GREEK SUMMER SALAD
SALATA THERINI

3 tomatoes, cut in wedges

1 cucumber, sliced
1 onion sliced
2 green peppers, cut in rings
6 tablespoons olive oil
2 tablespoons wine vinegar
Salt and pepper
⅓ lb. feta-cheese
2 dozen black olives
Chopped parsley or crumbled dried oregano

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
parsley or oregano.

LETTUCE SALAD
MAROULOSALATA

Discard the outer leaves of the lettuce. Wash and cut into very thin strips
with a sharp knife. Add sliced spring onions and chopped fresh dill. Sprinkle
with salt and with the olive oil and lemon juice, or vinegar dressing.

WHITE CABBAGE SALAD

LAHANO SALATA

Choose a small firm and solid white cabbage and discard the outer leaves.
Cut into thin strips with a sharp knife. Wash and drain well. Sprinkle with salt.
Add olive oil and lemon juice, or vinegar dressing.

TOMATO AND CUCUMBER SALAD

ANGOUROTOMATOSALATA

1 lb. tomatoes, sliced

1 cucumber, peeled and sliced
1 onion, sliced
Olive oil and lemon or vinegar dressing (see Sauces)
Salt and pepper
Dried oregano or chopped parsley

Place the first three ingredients in a salad bowl. Pour on olive oil and lemon
or vinegar dressing. Season to taste and sprinkle with oregano or parsley. Serves
4.

WHITE BEAN SALAD

FASOLIA SALATA

1 lb. white beans

2 teaspoons salt
½ cup olive oil
Juice of 1 lemon (or vinegar)
Parsley, dill or mint
Dried onions or fresh spring onions

Soak beans overnight. Drain; cover with cold water and boil 1 1/2 hours.
Add salt and continue cooking for 1/2 hour or until beans are tender. Cool and
drain. Put oil, lemon juice or 2 tablespoons vinegar in salad bowl. Blend
thoroughly, add beans and mix well. Sprinkle chopped parsley, dill or mint and
onion over beans.
3. SAUCES AND DRESSINGS

BECHAMEL OR WHITE SAUCE

SALTSA BECHAMEL

4 tablespoons butter
6 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
Dash of nutmeg (optional)
2 cups milk

Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well
blended. Remove from heat. Gradually stir in milk and return to heat. Cook,
stirring constantly, until thick and smooth. Makes 2 cups.
With eggs: When sauce is thick, remove from heat and gradually add 2 eggs,
slightly beaten, stirring constantly.

GARLIC SAUCE
SCORTHALIA

6-8 cloves garlic

1 teaspoon salt
2 cups mashed potatoes or
2 cups moist breadcrumbs
½ cup olive oil
¼ cup vinegar

Clean and crush garlic with salt in a mortar. Add either the mashed potatoes
or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil
and vinegar alternately in very small quantities, stirring the sauce with the pestle.
Or, mash potatoes in electric mixer, add garlic paste and olive oil with the
vinegar very slowly until completely absorbed. Continue to beat until the sauce
is stiff enough to hold its shape. Serve with boiled or fried fish, fried aubergines
(eggplant) or zucchini (green squash) and with beetroot salad. Serves 6.
With nuts: Pound with the garlic 1/2 cup blanched and ground almonds or
walnuts.
Blender garlic sauce: In an electric blender, put 3 or 4 cloves of garlic, 1/2
teaspoon salt, 2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup
water and 5 tablespoons olive oil. Blend until garlic sauce is smooth. If the garlic
sauce is thin, add 1 or 2 tablespoons dry breadcrumbs.

EGG AND LEMON SAUCE I

AVGHOLEMONO I

3 eggs
Juice of 1 large lemon
1 cup boiling stock from food in which it is to be used

Beat eggs with the lemon juice. Add gradually the stock stirring constantly.
Stir sauce into a soup or stew and heat gently, stirring until it thickens. (Do not
allow to boil or the sauce will curdle).
Note: Egg and lemon sauce is used as a finishing touch to many Greek
dishes.

EGG AND LEMON SAUCE II

AVGHOLEMONO II

2 tablespoons butter or margarine

3 tablespoons flour
2 cups hot stock
2 or 3 egg yolks
Juice of 1 lemon
Parsley, finely chopped

Heat butter in small saucepan over direct heat or in top of double boiler. Stir
in flour until smooth. Add stock and cook over low heat, stirring constantly until
mixture boils. Place over hot, not boiling water. In a small bowl, beat egg yolks
with lemon juice. Slowly beat in a few tablespoons of the hot mixture and add
this to the rest of the mixture in double boiler, stirring constantly for about 2 or 3
minutes. Remove from heat; stir in 1 tablespoon chopped parsley.
Note: Use veal, chicken, vegetable or fish stock according to the dish you
are going to serve.

FISH ROE SALAD 1

TARAMOSALATA I

2 medium size boiled potatoes

4 ozs. fish roe (tarama)
1 cup olive oil
Juice of 1½ lemons
2 tablespoons vinegar
2 tablespoons water
1 small grated onion (optional)

With electric mixer at medium speed, beat fish roe (tarama) and potatoes
until smooth. Add gradually olive oil, lemon juice, vinegar and water to make a
fluffy, creamy mixture. Add grated onion, if desired.
Serve «taramosalata» as an appetizer in a salad bowl garnished with olives,
capers and parsley. Serve with crackers or potato chips.

FISH ROE SALAD II

 TARAMOSALATA II

Blender taramosalata: In an electric blender put 2 slices stale bread in

small pieces, 3/4 cup water, 4 ozs. tarama (fish roe), 1 cup olive oil, and the juice
of 1 1/2 lemons. Blend at medium speed until mixture is smooth.

OLIVE OIL AND LEMON OR VINEGAR SALAD DRESSING

LATHOLEMONO I LATHOXITHO

⅓ cup olive oil

2-3 tablespoons lemon juice or vinegar
Salt and pepper
Chopped parsley (optional)

Beat the oil with lemon juice or with the vinegar. Add salt, pepper and
parsley.
Olive oil and lemon salad dressing (latholémono) is served with boiled or
grilled fish, with shellfish and with any cooked or raw vegetable salad.
Olive oil and vinegar salad dressing (lathoxitho) is served with uncooked
salads.

MAYONNAISE
MAYIONEZA

2 egg yolks
1 teaspoon dry mustard (optional)
1 teaspoon sugar
½ teaspoon salt
Dash of cayenne or white pepper
3-4 tablespoons lemon juice or vinegar
1½ cups olive oil
 Beat the egg yolks, mustard, sugar, salt and pepper. Add 1 tablespoon of the
lemon juice or vinegar; mix well. Continue beating while adding olive oil, drop
by drop at first, gradually increasing amount as mixture thickens until all is used.
Slowly add remaining lemon juice or vinegar; beat well.

TOMATO SAUCE I
SALTSA TOMATA

2½ lbs. ripe tomatoes, cut into quarters

2 teaspoons salt
1 tablespoon sugar
¼ cup butter or margarine
1 tablespoon flour
Pepper and dried basil (optional)

Boil tomatoes with the salt and sugar for 15 minutes. Rub through a sieve
and boil this for about 20 minutes or until almost thick. Work the butter with the
flour to a smooth paste. Add to tomato sauce and simmer over a very low heat
for 5 minutes, stirring constantly.

Note: Add pepper and 1/4 teaspoon dried basil, if desired, with the butter
and flour mixture.

TOMATO SAUCE II (WITH OLIVE OIL)

SALTSA TOMATA ME LATHI

½ cup olive oil

2 cloves garlic, chopped
Chopped parsley
2 lbs. fresh ripe tomatoes, peeled and sliced
1½ teaspoons salt
¼ teaspoon pepper
1 tablespoon sugar
¼ teaspoon dried basil (optional)

Heat the oil in a saucepan; add garlic and 3 tablespoons parsley and cook
slowly for 3 minutes. Add remaining ingredients, cover and cook over a very
slow heat for about 45 minutes or until thick.

TOMATO SAUCE III (WITH BUTTER)

SALTSA TOMATA ME VOUTIRO

½ cup butter or margarine

1 medium - sized onion, chopped finely
1 medium-sized carrot, chopped
1 stalk celery, chopped
2½ lbs. ripe tomatoes, peeled and sliced
2 tablespoons tomato paste
1½ teaspoons salt
½ teaspoon pepper
1-2 teaspoons sugar

Heat butter in a saucepan and sauté the onion, carrot, and celery until soft.
Mix in the remaining ingredients, cover and simmer over very low heat for about
an hour or until thick. Taste for seasoning.

Note: For a smooth tomato sauce rub the cooked sauce through a sieve and
reheat.
— Canned tomatoes may be used.

TOMATO MEAT SAUCE

SALTSA TOMATA ME KIMA

½ cup butter or olive oil

1 small onion, finely chopped
1 clove garlic, crushed (optional)
1 lb. minced meat
Salt and pepper
½ cup red wine
1 can tomatoes
Chopped parsley

Heat butter or oil in frying pan. Sauté the onion and garlic until soft. Add
meat, salt and pepper and stir with a fork for several minutes. Add wine,
tomatoes and parsley. Simmer for 1 hour or until sauce has thickened. Serve with
pasta, spaghetti or rice.
Spinach Pies — Easter Cakes — Sweet Easter breads — Lamb Pie (from Grete)
Sausages with aubergines (eggplants) Fish roe rissoles (from Pelion)
Home-made pastry sheets

4. PASTRY AND PIES

PASTRY SHEFTS (PHYLLO)

Phyllo is a plain, paper thin dough which is used in most Greek pastries and
pies, whether savory or sweet. It requires an expert to make it properly. It is
bought ready-made by the weight in special shops.
HOME - MADE PASTRY SHEETS (PHYLLO)

1 lb. flour
1 teaspoon salt
3-4 tablespoons olive oil
1 cup water or
2 eggs beaten and ½ cup water
Additional flour

Sieve flour and salt into a large bowl. Mix in oil by rubbing it with your
fingers. Gradually mix in 1 cup water or the eggs with 1/2 cup water. Knead the
dough on a floured pastry board until smooth and elastic. If necessary, add more
flour to make it stiff. Cover and leave to rest for 30 minutes.
Divide dough into 8 balls. Flatten each ball with a thin rolling pin on a
floured pastry board and roll out to less than 1/8 inch thick. If you want a very
thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly
backwards and forwards until it becomes, not paper thin, but very thin. Use as
required.

PIECRUST FOR PIES

ZIMI YIA PITTES

4 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1½ cups margarine or shortening
About 1 cup chilled soda water
6 tablespoons butter
½ cup flour

Sift flour with salt and cream of tartar. Using a pastry blender or 2 knives cut
in the margarine coarsely or until particles are about the size of a pea. Sprinkle
over soda water, 1 tablespoon at a time. With a fork press the flour particles
together using only enough soda water to hold the pastry together. Press dough
lightly with the fingers and wrap in waxed paper. Chill.
Roll pastry into an oblong 1/8-inch thick, dot surface with the butter and
sprinkle with flour. Roll up as for Swiss roll. Roll out again into an oblong and
fold in sides to make 3 layers. Fold in ends the same way, making 9 layers in all.
Wrap in waxed paper and chill. When ready to use, roll out into a thick sheet
about 1/8-inch thick.

CEPHALONIAN MEAT PIE

KREATOPITTA KEFALONITIKI

2½ lbs lean baby lamb

1 heaped tablespoon butter
½ cup hot water
2 teaspoons salt
½ teaspoon pepper
2 cloves garlic, crushed
Chopped parsley
½ cup white wine
⅓ cup uncooked rice
3 medium-sized tomatoes, peeled and sliced
3 eggs boiled and diced
¾ lb. feta cheese, crumbled
Home made pastry sheets (phyllo) (see recipe)

Cut meat into small pieces the size of a walnut. Heat the butter and water in a
large frying pan. Add the meat, salt, pepper, garlic and parsley. Cover and cook
for 30 minutes. Add wine and cook meat, uncovered, for 20 minutes. Remove
from heat. Add rice, tomatoes, eggs and fetacheese.
Prepare dough for home-made pastry sheets (phyllo) without eggs. Divide
into two portions, one slightly larger than the other. Roll out on a floured pastry
board about 1/8 inch thick. With the larger pastry sheet line a buttered round pan
12-13 inches in diameter. Fill this with the meat mixture and cover with the
smaller pastry sheet. Moisten the edges and press firmly together and crimp.
Brush the top with butter, prick with a fork, and make a small hole in the centre.
Bake in a moderate oven for about an hour. Pour a few tablespoons stock or milk
in the hole during the cooking period.

CHEESE PIES
TIROPITTES

Pie crust for pies (see recipe)

1 lb. feta cheese, crumbled l egg

Prepare pie crust and roll out 1/8-inch thick. Cut into rounds 4 inches in
diameter. Put 1 heaped tablespoon of the cheese on each round of dough.
Moisten edges, fold over and seal well, pressing edges together with a fork.
Brush with egg and bake in a hot oven for about 15 minutes. Serve hot.
Note: Add to the cheese I beaten egg, chopped parsley and pepper.
— Omit feta cheese and use 2 cups grated cheese (kefalotiri with gruyère)
and 3 beaten eggs.

CHEESE PIE I
TIROPITTA I

6 tablespoons butter
8 tablespoons flour
2 cups milk
1 teaspoon salt
Dash nutmeg
1 lb. Greek feta cheese
1 cup grated cheese (kefalotiri or parmezan)
4 eggs. Chopped parsley
¾ lb. pastry sheets (phyllo)
¾ cup melted butter

Melt butter in small saucepan over low heat. Blend in flour until smooth.
Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add
salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce
is thick. Mash feta cheese with a fork and combine with the grated cheese, well
beaten eggs, parsley and white sauce. Butter a 9x13-inch baking pan. Line with
half the pastry sheets, brushing each sheet with butter, and letting them come up
the sides of the pan. Pour in the cheese filling and cover with the remaining
pastry sheets brushing each sheet with butter. Brush top with remaining butter
and, with a sharp knife score the top sheets into strips about 3-inch wide from
one end of the pan to the other. Bake in a moderate oven until golden-about 45
minutes. Cut into squares and serve hot.

CHEESE PIE II (FROM ROUMELY — CONTINENTAL

GREECE)
TIROPITTA ROUMELIOTIKI

1 lb. Greek feta cheese

2 ½ cups milk
6 eggs, beaten
1 cup butter, melted
1 lb. pastry sheets (phyllo)

Crumble feta cheese with a fork and mix with milk. Blend in the beaten eggs.
Butter a 9x13-inch baking pan. Line the bottom and sides of the baking pan with
2 buttered pastry sheets. Add a third buttered sheet and crumple. Spread over 1
cup of the cheese mixture. Add another buttered crumpled sheet and then the
cheese mixture. Continue this until all the cheese mixture is used. Cover with 3
buttered pastry sheets. Score the top into squares with a sharp knife and bake in a
moderate oven until golden, about 45 minutes. Cut into squares and serve hot.
CHEESE PIE III (FROM THESSALY)
TIROPITTA STRIFTI I KLOSTOPITTA,

2 ½ cups flour
½ cup water
1 tablespoon vinegar
1 teaspoon salt
2 tablespoons olive oil
1 lb. feta cheese crumbled
3 eggs, beaten slightly
Corn flour
½ cup olive oil

Prepare a stiff dough with the flour, water, vinegar and salt. Knead well by
adding the oil. Leave covered for an hour.
Mix feta cheese with the eggs.
Divide dough into 4 pieces, form into balls and on a floured pastry board roll
out each into a very thin pastry sheet (phyllo). (Sprinkle lightly with corn flour
as you roll out the pastry sheet).
Brush one pastry sheet liberally with oil and spread with cheese mixture.
Roll up as for Swiss roll, curl into a coil, leaving no opening in centre and place
on greased baking pan (tapsi). Spread with cheese mixture and roll up the
remaining pastry sheets in the same way and curl around the first coil, but not
too close. Brush with oil and bake in a moderate oven for about 45 minutes.
Sprinkle with milk during the cooking period.

CHEESE PIES (FROM CRETE)

KALITSOUNIA

2 cups flour
2 teaspoons salt
2 heaped tablespoons butter
10 tablespoons water
1 lb. cottage cheese (mitzithra)
1 egg, slightly beaten
Sesame seeds

Prepare a stiff dough with flour, 1 teaspoon salt, butter and water. Leave
covered for an hour.
Mash cottage cheese with a fork and add remaining salt. Roll out pieces of
dough 1/8-inch thick and cut into rounds 4-5 inches in diameter. Place 1 heaped
tablespoon of the cheese onto each round of dough. Moisten edges; fold over and
seal well, pressing the edges together with a fork. Brush «kalitsounia» with egg
and sprinkle with sesame seeds. Bake in a moderate oven for about 30 minutes.
Note: Omit water and knead dough with orange juice or with soda water.
— Omit egg and sesame seeds and fry «kalitsounia» in plenty of butter and
olive oil. Serve hot sprinkled with sugar.

CHICKEN PIE I
KOTOPITTA I

1 chicken-about 3 lbs
1 lb. onions, sliced
5-6 pepper corns
1 stalk celery
2 teaspoons salt
1 cup butter or margarine
5 eggs, slightly beaten
1 cup grated cheese
2 cups béchamel sauce (see Sauces)
Nutmeg (optional)
1 lb. pastry sheets (phyllo)

Wash the chicken and place in a saucepan. Add the onions, peppercorns,
celery and 3 cups boiling water. Cover and simmer gently over a low heat for
about 2 hours or until chicken is tender. Add salt during the last hour. Remove
from heat. Discard skin and bones and dice meat. Return to saucepan, add 2
tablespoons of the butter and cook with the onions until stock has evaporated.
Cool and add the eggs, cheese, béchamel sauce and nutmeg.
Butter a 9×13 inch baking pan. Line the bottom and sides of the pan with 5
to 6 pastry sheets, brushing each sheet with butter. Spread chicken filling evenly
over the pastry and cover with remaining pastry sheets, brushing each sheet with
butter. Cut 3-inch strips through the three top pastry sheets diagonally across
pan. Brush top with butter and sprinkle with water. Bake in a moderate oven for
about 45 minutes. Cut into diamond shaped pieces. Serve hot.

CHICKEN PIE II
KOTOPITTA II

Follow recipe for meat-filled pie. Substitute minced meat with one boiled
chicken, cut into small pieces. The chicken pieces must be sautéd with the
onions and butler.
Lamb pie I (from Crete)

LAMB PIE I (FROM CRETE)

«TOURTA», KREATOPITTA KRITIS

1 small leg of baby-lamb–about 2½ lbs.

1 cup water
Salt and pepper
4½ cups flour
½ cup butter
Ground cummin or chopped spearmint
½ cup cream
1¼ lbs. cottage cheese (mitzithra)
1 egg. Sesame seeds

Cut meat into pieces. Wash and put in a saucepan with the water, 2
tablespoons salt, and pepper. Cover and simmer for 30 minutes. Allow to cool
and remove large bone.
Sift 4 cups flour with 1 teaspoon salt into a mixing bowl. Add butter and mix
with a fork. Sprinkle with enough lamb stock or milk to make a stiff dough. Turn
onto a floured board and knead a few minutes. Divide into two pieces. Roll out
one piece into a circle 1/4-inch thick and slightly larger than a round baking dish
(tapsi) 12-inches in diameter. Line the baking dish with the pastry and put on the
meat. Cut cheese into small pieces and put between the meat and on the top.
Sprinkle with spearmint and pour on the cream. Roll the remaining dough into a
circle 1/4-inch thick and cover the meat and cheese. Turn up the ends of the
bottom pastry and press both edges firmly together. Crimp the edges and brush
the top with beaten egg. Sprinkle with sesame seeds and bake in a moderate
oven for 45 minutes or until the pastry is golden brown. Serve hot. Serves 8.

BABY LAMB PIE II

KREATOPITTA

Follow the above recipe for Lamb Pie I, but cut the meat into small pieces
the size of a walnut and sauté in butter with 2 medium-sized onions finely
chopped. Add 2-3 spring onions thinly sliced and chopped parsley or dill instead
of ground cumin or mint. Use feta cheese.

MEAT - FILLED PIE

KREATOPITTA

2 lbs. minced meat

5-6 spring onions or
2 medium-sized onions, chopped finely
½ cup butter or olive oil
2 teaspoons salt
½ teaspoon pepper
3 eggs, beaten
½ cup toast crumbs
1 cup grated cheese (kefalotiri or parmezan)
Chopped parsley
¾ lb. pastry sheets (phyllo)
¾ cup olive oil

Sauté the minced meat and onions lightly in butter or olive oil. Remove from
heat and add remaining ingredients except pastry sheets and olive oil. Mix well.
Oil a 9 × 13-inch baking pan and line with 6 pastry sheets, brushing each
with oil. (The pastry sheets must come up the sides of the pan). Spread the meat
filling evenly and cover with remaining pastry sheets, brushing each sheet with
oil. Fold under the edges to seal in the filling. Score with a sharp knife the three
top pastry sheets in 3-inch strips from one end of the baking pan to the other.
Brush the top with remaining oil and sprinkle with water. Bake meat-filled pie in
a moderate oven for about 45 minutes. Cut into squares and serve hot.

MEAT PIES (FROM CYPRUS)

BOUREKIA APO KIMA

2½ cups flour
1 teaspoon salt
4 tablespoons olive oil
1 tablespoon lemon juice
5 tablespoons water
The filling:
1 large onion, chopped finely
4 tablespoons butter
1½ lbs. minced meat
½ teaspoon each cinnamon, cloves and nutmeg, ground
Chopped parsley
1½ teaspoons salt. Pepper
Olive oil or corn oil for frying
 Sift 2 cups of the flour with the salt. Add olive oil and mix with a fork.
Sprinkle with the lemon juice and water and work to a firm dough. Cover and
leave to rest for an hour.
Sauté onion with the butter until soft. Add minced meat and remaining
ingredients except olive oil. Cook, stirring with a fork, for a few minutes. Add
1/2 cup water, cover and cook for 30 minutes. Allow to cool.
On a floured board roll out dough to 1/8-inch thick. Cut into rounds 4-5
inches in diameter. Place 2 tablespoons of filling on each round of dough.
Moisten edges, fold over and seal well by pressing the edges together with a
fork. Deep fry meat pies (bourekia) in hot oil over a medium heat until golden
brown. Serve hot.
Note: In Cyprus peanut oil is used for frying.

Spinach pies (from Crete)

SPINACH PIE
 SPANAKOPITTA

Spinach pie filling I

3½ lbs. spinach, washed and chopped
1 tablespoon salt
5-6 spring onions, chopped
½ cup olive oil
½ cup uncooked rice
½ cup currants (optional)
Chopped parsley and dill
Pepper

Sprinkle the spinach with the salt, rub it with the hands, and leave for an
hour. Squeeze it well. Sauté onions in the olive oil, add spinach and cook for a
few minutes. Add rice, currants, parsley, dill and pepper. Cover and cook for 10
minutes. Cool.

Spinach pie filling II

3½ lbs. spinach, washed and chopped
½ cup butter or margarine
Salt and pepper
5 eggs, beaten
½ cup toast crumbs or
1 cup béchamel sauce (see Sauces)
1 cup grated cheese (kefalotiri or parmezan)
Chopped parsley

Put the spinach in a saucepan without water; cover and cook over a low heat
for 6 minutes. Drain well and sauté in the butter for a few minutes. Remove from
heat, add 2 teaspoons salt, pepper, eggs, toast crumbs or béchamel sauce, grated
cheese and parsley.

Spinach filling III

3½ lbs. spinach
Salt. Olive oil
4-5 spring onions, chopped
¾ lb. feta cheese
2-3 eggs beaten
Chopped parsley and dill
Pepper
Wash the spinach and chop it finely. Add 1 tablespoon salt and rub it with the
hands. Leave for an hour. Squeeze it well. Add 1/3 cup olive oil, the onions, the
feta cheese crumbled, eggs, parsley, dill and pepper.
Assembling spinach pie: Prepare any of the above fillings. Take a buttered
baking pan 10”×l4”×2” or a tapsi (round Greek baking pan) about 14 inches in
diameter and line with one pastry sheet (phyllo). Brush it liberally with oil. Add
6 more pastry sheets, brushing each with oil, and let them come up the sides of
the pan. Spread the spinach filling evenly and cover with 6 more pastry sheets,
brushing each with oil. Brush the top with oil and score the top three sheets, with
a sharp knife, into 3-inch strips from one end of the pan to the other. Sprinkle the
top with water, to prevent the pastry sheets from curling upwards.
Bake the spinach pie in a moderate oven for 40-45 minutes. Cool slightly, cut
into squares and serve either hot or cold.
Makes about 20 pieces.
Note: You will need about 1 lb. pastry and 1 cup olive oil.

SPINACH PIES I (FROM CRETE)

SPANAKOKALITSOYNA

Home-made pastry sheets (phyllo) (see recipe P. 49)

2½ lbs. spinach, washed and chopped
1 tablespoon salt
1 lb. cottage cheese (mizithra or manouri)
2 eggs, beaten
Pepper. Olive oil
1 egg. slighth beaten
Sesame seeds
 Prepare the dough without eggs, cover and leave to rest for an hour.
Sprinkle the spinach with salt and rub it with the hands. Leave it for an hour;
then squeeze it well and add the cottage cheese, 2 eggs, pepper and 4
tablespoons oil.
Roll out the dough, on a floured pastry board, to about 1/8-inch thick. Cut
into 4-inch squares. Place 2 tablespoons of the spinach mixture in centre of each
square. Moisten edges, cover the filling by folding in the four corners and press
firmly together in the centre. Brush with egg, sprinkle with sesame seeds and
bake in a moderate oven for about 35 minutes. Serve hot. Makes about 24
spinach pies.

SPINACH PIES (FROM SAMOS)

SPANAKOPITTES

Spinach pie filling III (see recipe)

¾ lb. pastry sheets (phyllo)
1 cup (about) olive oil

Prepare spinach filling with two eggs.

Cut pastry sheets in half. Brush each piece with oil and fold in two
lengthwise. Put on one side 3 to 4 tablespoons of the filling and roll up like a
Swiss roll. Take the roll and bend round to form a coil
Put the spinach pies on an oiled baking pan and bake in a moderate oven for
25-30 minutes or until golden brown. Serve either hot or cold.

SQUARE CHEESE TARTS (FROM CYPRUS)

FLAOUNES

2 packages active dry yeast or 2 oz. fresh yeast

4 tablespoons warm water
The filling:
¾ lb. haloumi (cheese from Cyprus) or:
½ cup butter
1 tablespoon sugar
2 teaspoons salt
½ cup hot milk
1 teaspoon ground mastic
3 eggs
4-5 cups flour
½ lb. kasseri and ¼ lb. kefalotiri
2 tablespoons fine semolina
1 ½ teaspoons baking powder
About 5 eggs
1 tablespoon chopped spearmint
1 egg. Sesame seeds

Dissolve yeast in warm water. Add butter, sugar and salt to the hot milk, and
when lukewarm, add the yeast, mastic, 2 eggs and enough flour to make a stiff
dough. Knead and allow to rise in a warm place.
Mix the ingredients for the filling except 1 egg and sesame seeds. (The
mixture must be stiff). Roll out dough to 1/3-inch thick and cut into 6 or 8
rounds. Put in the centre of each round 2 or 3 heaped tablespoons of the filling.
Moisten edges and fold in corners to make a square tart with a small opening in
the centre. Cover tarts and allow to rise until almost double in bulk — about 1
hour. Brush with egg and sprinkle with sesame seeds. Bake in a moderately hot
oven for about 25 minutes. Serve hot or cold. (See picture page 64)
Walnut or almonds Rolls
5. EGG DISHES

EGGS WITH TOMATOES

AVGHA ME TOMATES

½ cup olive oil

1 medium-sized onion diced
1½ lbs. ripe tomatoes, peeled and sliced
Salt and pepper
1 teaspoon sugar
6 eggs, whole or beaten

Heat oil in a large frying pan. Add the onion and cook until soft. Add
tomatoes, salt, pepper and sugar. Simmer for 30 minutes or until tomatoes are
soft. Add the eggs, whole, or beaten. Cover and cook for about 3 to 4 minutes.
Serves 3 to 4.

EGGS WITH ZUCCHINI

AVGHA ME KOLOKITHAKIA

2 lbs. zucchini
1½ cup butter
Salt and pepper
Chopped parsley or dill
6 eggs, beaten
4 tablespoons grated cheese

Wash the zucchini and cut in thick slices. Heat the butter in a large frying
pan, add zucchini, salt, pepper and chopped parsley. Cover and cook for 30
minutes. Add eggs, sprinkle, the cheese over the top and cook, covered, for 3 to
4 minutes. Serves 4.
Note: Cook 2 tomatoes, peeled and finely diced with the zucchini.

Potato and sausage omelette

CHEESE OMELETTE
OMELETTA ME TIRI

⅓ lb. feta cheese or kasseri

4 tablespoons butter
6 eggs, beaten
Pepper

Cut cheese in thick slices.

Heat butter in a frying pan and fry cheese until golden brown. When one side
is brown, turn. Add eggs and cook over a low heat until firm. Sprinkle with
pepper. Serves 4.
POTATO AND SAUSAGE OMELETTE (FROM ANDROS)
FROUTALIA

1 lb. potatoes
½ lb. sausages
¼ lb. bacon
2 tablespoons butter
6 eggs, beaten
Chopped spearmint
Pepper
Greek Butter Cookies — Sweet fried bow-knots — Small New Year Cakes — New Year Cake (from Smyrna)
— New Year Sweet Bread
From Cyprus: Lady Fingers—Fried Rosettes — Bread Rings Nut filled cookies — Square Cheese Tarts.

Peel, wash and slice potatoes. Cut sausages into small pieces and put in a
large frying pan with the bacon and butter. Cook a few minutes and put them on
a plate. Put the potatoes in the same pan, cover with a pan lid and cook slowly
until potatoes are soft, stirring often. Mix in the fried sausages and bacon and
add the eggs, 1 tablespoon spearmint and pepper. Cook a few minutes and when
browned on one side turn out on a plate and slip it back into the pan to brown the
other side. Serves 4.
Note: In Andros, the Greek island, they use for «froutalia» home-made pork
smoked sausages and smoked loin of pork which they keep in melted lard in
large earthenware pots.

SPRING OMELETTE
OMELETTA ANIXIATIKI

1½ cups spring onions, sliced

4 tablespoons butter
Chopped dill
Salt and pepper
6 eggs, beaten
Chopped parsley

Cook onions in the butter until they are soft and begin to brown. Add dill,
salt, pepper and the eggs. Cook over a low heat, lifting the mixture with a spatula
as it cooks and tipping the frying pan so that the uncooked mixture runs under.
When the bottom is browned and the mixture is thick throughout, fold in half, or
turn on to a plate and slip back into the pan to brown the other side. Sprinkle
with parsley and serve immediately. Serves 4.
6. MACARONI AND RICE DISHES

BAKED MACARONI
MAKARONIA STO FOURNO

1 lb. macaroni
Salt
½ cup butter
6 tablespoons flour
3½ cups milk
¼ teaspoon white pepper
1½ cups grated cheese (kefalotiri and Gruyère)

Boil the macaroni in 4 quarts of boiling salted water. Drain well and return to
the pan. Add 1/4 cup butter and stir. Melt remaining butter in a saucepan. Blend
in the flour; add milk stirring continuously. Add salt and pepper. Cook over low
heat for 5 minutes.
In a greased casserole (youvetsi) put the macaroni in layers with one cup of
the cheese. Pour over sauce. Sprinkle with remaining cheese and bake in a hot
oven for 30 minutes. Serves 5 to 6.

BAKED MACARONI WITH MINCED MEAT

PASTICCIO MACARONIA

The filling:
1 heaped tablespoon butter
2 lbs. minced meat
1 small onion, chopped finely
1 clove garlic
The Sauce:
½ cup butter
¾ cup flour
4 cups hot milk
Salt and pepper
2 teaspoons salt
½ teaspoon pepper
Chopped parsley
½ cup white wine
2-3 medium-sized tomatoes, peeled and diced or
1 can (1 lb.) tomatoes
2 egg whites
Nutmeg (optional)
1 cup grated cheese
2 eggs and 2 egg yolks
***
1 lb. macaroni
1 heaped tablespoon salt
2 heaped tablespoons butter
1 cup grated cheese

For the filling: Heat the butter in a large frying pan and sauté the minced
meat and onion until slightly browned. Add remaining ingredients, except egg
whites, cover and cook over a medium heat; allow to cool and add egg whites.
To make the sauce: Melt butter in a heavy saucepan, add the flour and cook
stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce
is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the
cheese, eggs and egg yolks.
Cook the macaroni in salted boiling water until soft but firm. Drain and
return to the pan. Add the butter.
Butter a 102×14×2 inch baking pan and put in half the macaroni. Sprinkle
with cheese and cover with the meat filling. Top with remaining macaroni.
Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the
cheese and cook in a moderate oven for about 45 minutes or until golden brown.
Leave for 20 minutes then cut into square pieces and serve. Serves 8.
MACARONI OR SPAGHETTI
BAKED WITH MEAT YOUVETSI

2 lbs. lamb or veal

½ cup butter
1 medium onion, minced
1 clove garlic, minced
2 cups tomato juice
1 tablespoon tomato paste
Salt and pepper
1 lb. macaroni or spaghetti
Grated cheese (kefalotiri or parmesan)

Cut the meat into 5 portions. Heat the butter in a saucepan and brown the
meat. Add onion and garlic and sauté until soft. Add tomato juice, tomato paste,
salt, pepper and enough hot water to cover the meat. Simmer covered, over a
very low heat, until meat is tender and sauce is thick.
Boil macaroni or spaghetti in boiling salted water. Drain. Put half the
macaroni into a buttered baking dish (youvetsi), cover with the meat, add the
remaining macaroni, and spread the tomato sauce on top. Sprinkle with grated
cheese and bake in a moderate oven for about 15 minutes. Serves 5.
Note: Macaroni is a general term for all pasta in Greece. Only spaghetti
keeps its own name.

SPAGHETTI WITH TOMATO SAUCE

SPAGHETTO ME SALTSA TOMATA

2½ lbs. tomatoes, peeled and diced

⅓ cup olive oil
2 cloves garlic split
1½ teaspoons salt
¼ teaspoon pepper
1 tablespoon sugar
Chopped parsley
1 lb. spaghetti. Salt
½ cup butter
Grated cheese

Put in a saucepan the tomatoes, oil, garlic, 1 1/2 teaspoons salt, pepper and
sugar. Cook over low heat an hour. Add parsley.
Cook the spaghetti in 4 quarts of salted water. Drain and pile onto a serving
dish. Sprinkle with grated cheese. Heat butter in a small frying pan and when
bubbling, but before it colours, pour over the spaghetti. Cover with the sauce or
serve the sauce separately. Serves 4.

SQUARE NOODLES
HILOPITTES

½ lb. fine semolina or cream of wheat

1½ cups milk
3 lbs. flour
9 eggs, beaten
4 tablespoons salt

Put the semolina in a large bowl; add the milk and leave for one hour. Mix in
remaining ingredients and knead the dough until smooth and elastic. This will
take about 10 minutes. Cover with a clean cloth and let it rest for an hour.
Divide the dough into small pieces. Lightly flour a board and roll out the
dough, as thinly as possible, with a long rolling pin one inch in diameter. Leave
pastry sheets (phyllo) on tableclothes for a few moments to dry a little. Roll the
first pastry sheet around the rolling pin and cut lengthwise through the pastry.
Remove the rolling pin and cut the pastry layers width wise into 1/4-inch strips.
Then cut these strips into small squares. Continue in this way until all the pastry
layers are used. Spread squares onto a clean cloth and leave to dry for 5 to 6
days. Store in a closed container or in a polythene bag. Boil as macaroni and
serve with tomato meat sauce, tomato sauce or with lamb stew.

SQUARE NOODLES WITH MEAT SAUCE

HILOPITTES ME KIMA

½ cup butter or olive oil

1 onion, chopped
1 celery stalk, chopped
1 small carrot, shredded
1 lb. minced meat
1 can tomato juice
½ cup dry red wine (optional)
1½ teaspoons salt
¼ teaspoon pepper
1 lb. square noodles, cooked and drained
Grated cheese

Heat the butter in a saucepan. Sauté onion, celery and carrot until soft. Add
minced meat and cook for 15 minutes stirring frequently. Add the tomato juice,
wine, salt and pepper. Cover and cook over a low heat for an hour. Taste for
seasoning. Pour meat sauce over hot noodles and serve with grated cheese.
Serves 5.
Note: Any kind of macaroni may be used.

PLAIN PILAF RICE I

PILAFI I

2 cups rice
½ cup butter
4 cups hot meat or chicken stock, or water
2½ teaspoons salt Pepper
 Fry rice in butter until golden brown. Stir in stock or water, salt and pepper.
Cover and simmer for 18 minutes or until liquid is absorbed and rice is tender.
Leave for 10 minutes. Serve with meat, chicken dishes or with a sauce. Serves 4.

PLAIN PILAF RICE II

PILAFI II

2 cups rice
4 cups boiling stock or water
½ cup butter
2 teaspoons salt
White pepper
¼ cup melted butter

Wash and drain rice well. In saucepan with tight lid, bring water or stock to
boil. Add rice, butter, salt and pepper. Cook covered, over low heat for 15
minutes or until all liquid is absorbed. Add melted butter and with 2 pronged
fork, fluff up rice. Serve with meat, chicken, yoghourt or with a sauce. Serves 4.

RICE WITH MUSSELS

PILAFI ME MITHIA

½ cup olive oil

1 medium-sized onion, chopped finely
1½ cups rice
1 large can mussels
1½ cups tomato juice
Salt and pepper
Chopped parsley

Heat the oil in a saucepan and sauté onion until soft. Add rice and stir for 5
minutes.
 Strain mussels and measure the liquid in which they are canned. Add tomato
juice to the liquid and enough water to make 3 1/2 cups. Bring to the boil and
add to the rice. Cover and cook, over a very low heat, for 18 minutes or until the
rice is tender and all the liquid has been absorbed. Add the mussels and parsley
and stir. Cover with a napkin and with the lid. Leave for 10 minutes on the side
of the stove. Serves 4.

RICE WITH TOMATOES I

BOURANI

1½ cups rice
2 lbs. tomatoes
2-3 cloves garlic, chopped
1 tablespoon salt
2 tablespoons sugar
¾ cup olive oil
Parsley, chopped
2 cups water

Wash and drain rice well. Cut tomatoes, peeled and seeded into slices. Place
with garlic, salt and sugar in saucepan. Add olive oil and parsley. Boil for 10
minutes. Pour in water and bring to boil. Add rice, stir once and cover. Cook
over medium heat, without stirring until rice has absorbed all the liquid, about 15
minutes. Serve cold. Serves 4.

RICE WITH TOMATOES II

RIZI ME TOMATES

½ cup butter
1 medium onion, chopped
1 lb. tomatoes, peeled and chopped
3 cups water, meat or chicken stock
2 teaspoons salt
¼ teaspoon pepper
2 cups rice

In hot butter cook onion until golden and tender. Add tomatoes and simmer,
uncovered, for 10 minutes. Add water or stock, salt and pepper. Bring to boil.
Wash and drain rice well. Add it while liquid is boiling, stir once and cover.
Cook over low heat without stirring again until rice has absorbed all liquid.

Semolina Cake - Revani

7. SOUPS

CHICK-PEA SOUP
REVITHIA SOUPA

lb. chick peas

2 tablespoons bicarbonate of soda
3-4 small onions
¾ cup olive oil
Salt. 1 lemon

Cover the chick peas with warm water and leave overnight to soak. Next day
drain away the water and add the bicarbonate of soda. After an hour rub peas
well with the hands to loosen the skins. Rinse well and put them in a saucepan.
Add enough cold water to cover and bring to the boil, removing the scum. Add
the onions, cover and simmer for about 2 hours, or until tender, adding more hot
water if necessary. Add oil and salt to taste. Simmer for a few minutes. Serve
with lemon juice. Serves 4 to 5.

CHICKEN SOUP
KOTOSOUPA AVGHOLEMONO

1 chicken about 4 lbs.

8 cups boiling water
1 onion. 1 carrot
1 stalk of celery
A few peppercorns
1 tablespoon salt
6 tablespoons rice
Egg and lemon sauce I (see Sauces)
 Clean and wash fowl and place in a large saucepan. Add boiling water,
carrot, onion, celery and peppercorns; cover and simmer gently over a low heat
for 2 hours or until tender. Add the salt during the last hour of cooking. Remove
chicken from stock.
Strain stock, bring to the boil and add rice. Cover and cook for 20 minutes.
Remove from heat and prepare egg and lemon sauce I. Add to the soup gradually
while stirring. Serves 6.
Note: The fowl may be browned in the oven if desired.

EASTER SOUP
MAY1RITSA

The liver, lungs, heart and intestine of a young lamb.

Salt, lemon juice
4-5 large spring onions, finely chopped
½ cup butter
½ bunch fresh dill, chopped Salt and pepper
6 tablespoons rice
Egg and lemon sauce I (see Sauces)

Wash liver, lungs and heart. Wash the intestine and turn it inside out, using a
pencil. Rub it with salt and lemon juice and wash thoroughly.
Bring to the boil 7 cups water and put in the liver, lungs, heart and intestine.
As it begins to boil, remove scum which forms on top, add salt and simmer for
30 minutes. Drain meat and cut into very small pieces.
Sauté spring onions in the butter, in a saucepan, until soft. Add chopped
meat, dill and pepper. Cook, stirring, for a few minutes. Add the stock and
simmer for 25 minutes. 20 minutes before serving time add rice. Remove from
heat and prepare Egg and lemon Sauce. Add to soup, stir well and serve very
hot. Serves 6.

FISH SOUP
 PSAROSOUPA

2½-3 lbs. fish

8 cups water
2 large onions, sliced
2 carrots, diced
2 chopped celery stalks
Chopped parsley
Salt and pepper
½ cup olive oil
4 medium-sized potatoes, diced

Clean and wash the fish. Cut into thick slices. Put the water into a saucepan
and bring to the boil. Add the vegetables, except potatoes, salt, pepper and oil.
Boil for 45 minutes. Reduce heat to simmering point add the pieces of fish and
potatoes. Simmer for 15 minutes. Serves 5 to 6.

FISH SOUP WITH EGG AND LEMON SAUCE

PSAROSOUPA ME AVGHOLEMONO

3 lbs. white fish

1 tablespoon salt
Juice of 1 lemon
8 cups water
1 medium-sized onion, sliced
1 carrot, sliced
1 stalk celery with leaves
2-3 tomatoes (optional)
½ cup olive oil
1 bay leaf (optional)
4-5 peppercorns
½ cup rice
Egg and lemon sauce I (see Sauces)
Parsley. Lemon and olive oil salad dressing (Latholemono) or
Mayonnaise

Clean, wash and cut the fish into large pieces or leave whole. Rub with 1
teaspoon salt and lemon juice.
Put into a large saucepan the water, vegetables, remaining salt, oil, bay leaf
and peppercorns. Cook over a medium heat for 35 minutes. Reduce the heat to
simmering point, add the fish and cook slowly for 16-18 minutes.
Remove the fish from the pan and keep it hot. Strain the stock and vegetables
through a sieve and return to the pan. Add the rice and cook for 18 minutes.
Stir the egg and lemon sauce gradually into the soup, and heat. Do not allow
to boil or the soup will curdle.
Serve fish soup in soup plates and sprinkle with chopped parsley. Serve the
fish separately with latholemono (oil and lemon dressing) or cover with
mayonnaise.

GREEK BOUILLABAISE
KAKAVIA

3-4 lbs. mixed fish

10 cups water
1 lb. sliced onions
1 lb. peeled and sliced tomatoes
Chopped parsley
½ cup olive oil
1 tablespoon salt
½ teaspoon pepper

Clean and wash the fish. Boil remaining ingredients, in large saucepan for
about one hour. Add fish and simmer another 15 minutes. Serves 6 to 8.
Note: First boil the small fish with the water and remaining ingredients. Rub
through a sieve and return as a thick stock to the saucepan. Into this, put the
large fish in steaks or thick slices, including small lobsters and shrimp. Simmer
until the fish is tender - about 15 or 20 minutes.

LENT SOUP WITH TAHINI

TAHINOSOUPA

3 pints water
2 teaspoons salt
½ cup small pasta
½ cup tahini or peanut butter
½ lemon. Pepper

Bring the water to the boil. Add salt and pasta and simmer for 10 minutes.
Remove from heat.
In a bowl beat tahini or peanut butter with 1/2 cup water. Pour into soup
stirring constantly. Add lemon juice and pepper.
Note: Tahini is made from sesame seeds and has a similar taste to peanut
butter.

LENTIL SOUP
FAKES SOUPA

½ lb. lentils
1 medium onion, sliced
2 cloves garlic
½ cup olive oil
2 teaspoons salt
1 bay leaf
3 tablespoons white wine vinegar

Wash the lentils and soak in warm water for 2 hours; drain. Add 6 cups
water, onion and garlic. Bring to the boil, cover, and simmer for 1/2 hour. Add
olive oil, salt, bay leaf and vinegar and simmer for 10 minutes longer or until
lentils are tender. Serves 4.
Note: Tomato paste can be added.

RICE SOUP OR AVGHOLEMONO SOUP

SOUPA RIZI AVGHOLEMONO

6 cups beef or chicken stock

6 tablespoons uncooked rice
2 eggs. Salt
Juice of 1 lemon

Bring to the boil the beef or chicken stock. Add the rice. Cook covered, until
tender. Add salt, if necessary.
Beat eggs and lemon juice in bowl. Add gradually by spoonfuls about 1/2
cup of stock, stirring constantly. Pour egg-lemon mixture into remaining stock in
saucepan.
Heat soup over a very low heat and stir constantly. Take care that it does not
boil. Serve at once. Serves 4.

TOMATO AND PASTA SOUP

TOMATOSOUPA ME PASTA

1 lb. ripe tomatoes, sliced

1 carrot sliced
1 stalk celery
3 pints water or stock
⅓ cup olive oil or butter
Salt and pepper
1 cup pasta for soup (such as vermicelli, tiny stars, or other shapes)
Chopped parsley

Put all the ingredients except pasta into a pan and cook slowly for 3Q
minutes. Force through a sieve and bring again to the boil. Add pasta and
continue cooking for about 10 minutes. Add parsley. Serves 6.

TRAHANA FOR SOUP

TRAHANAS

Trahana is a kind of pasta used for soup. It is made from milk, sour milk or
yoghourt and with flour, semolina or cracked wheat. It is a peasant soup and
every Greek village and island has its own recipe.
The best time to prepare trahana is at the end of the fasting period, in August,
when milk is in plentiful supply.
Trahana is a very tasty and nourishing soup and almost all the workers,
peasants and fishermen have a bowl of trahana early in the morning before
leaving for work.

To make dough:

Put into a large bowl 4 to 5 pints of milk, sour milk or yoghourt and 1
tablespoon salt. Add enough flour or semolina, or a mixture, to make a very stiff
dough. Take small pieces of the dough, the size of an egg, flatten and put onto a
tablecloth. After a few hours turn them to dry slightly. Then cut dough into very
small pieces. When dry enough to crumble easily, rub them with your hand
through a coarse sieve. Trahana is ready. Spread on tableclothes and leave to dry
for 4 to 5 days in a cool place with plenty of circulating air. Store in a dry place
in polythene bags or in boxes. It will keep for months. Use trahana in soup
instead of rice or pasta.

To make trahana soup:

Boil 8 cups water or stock in a saucepan. Add 1 cup trahana, salt and pepper
and cook over a low heat for about 30 minutes. Add 2 tablespoons butter and
serve sprinkled with chopped parsley or with grated cheese.
Note: Use 6 cups water or stock and add 2 cups tomato juice.
WHITE BEAN SOUP
FASOLIA SOUPA

1 lb. white beans

1 cup canned or fresh tomatoes
2 onions, finely chopped
½ cup celery tops, chopped
2 sprigs parsley, chopped
3 small carrots, diced
½ cup olive oil
1½ teaspoons salt
Dash of pepper

Wash the beans and soak overnight in cold water to cover. In the morning
drain off water, turn into a saucepan the beans and 8 cups of cold water. Bring to
boiling point, 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. Serves 4 to 5.

YELLOW SPLIT PEA PUREE

FAVA

1 lb. yellow split peas

2 onions. Salt
½ cup olive oil
1 lemon

Wash and cover peas with cold water; bring to the boil, add one onion
quartered and simmer for about an hour or until soft. Rub through a sieve, add
salt and 4 tablespoons oil and simmer for 5 minutes, stirring continuously. Serve
in plates and sprinkle with finely chopped onion, lemon juice and remaining oil.
Serves 4.
Note: Can be served hot or cold.
Marzipan (Zacharo poulia), Page 156
8. FISH AND SEA - FOOD DISHES

BAKED FISH I
PSARI STO FOURNO

2 large onions, sliced

1 cup olive oil
4 medium size tomatoes, diced
Chopped parsley
Salt and pepper
3 lbs. white fish steaks or whole fish such as red mullet
½ cup white wine

Sauté onion in 1/2 cup oil and 4 tablespoons water until soft. Add tomatoes,
2 or 3 tablespoons parsley, salt and pepper. Simmer for 30 minutes.
Spread sauce evenly in baking dish. Place fish steaks or whole fish on top.
Pour over wine and remaining oil. Sprinkle with salt and pepper and bake in a
moderate oven for 35 to 40 minutes. Serves 6.
With green or black olives: Blanch 1 cup olives, strain and add these about
5 minutes before the fish is ready.

BAKED FISH II
PSARI PLAKI

2½ lbs. sliced fish

1 lemon. 2 teaspoons salt
¼ teaspoon pepper
½ lb. onions, sliced
1 cup olive oil
2 cloves garlic, crushed
4 tomatoes, peeled and chopped
½ cup white wine
2 tomatoes, sliced
3 tablespoons parsley, chopped

Put fish in baking pan and sprinkle with lemon juice, salt and pepper. Sauté
onions in 1/2 cup oil until tender. Add garlic, chopped tomatoes and wine. Cook
for 45 minutes. Cover fish with onion and tomato mixture. Arrange tomato slices
on top, sprinkle with parsley and remaining oil, and bake uncovered in moderate
oven for about 45 minutes. Serves 4 to 5.

BAKED FISH «A LA SPETSAE» (GREEK ISLAND)

PSARI A LA SPETSIOTA

3 lbs. fish slices about ¾ inch thick

Salt and pepper
Lemon juice
2 cups fresh or canned tomatoes
½ cup white wine
1 cup olive oil
2 minced cloves garlic
2 tablespoons chopped parsley
Dry breadcrumbs

Wash fish and sprinkle with salt, pepper and lemon juice. Place in baking
dish. Combine rest of ingredients except breadcrumbs; cook for 20 minutes and
pour over fish. Sprinkle with crumbs; bake uncovered in a hot oven for 45
minutes or until golden. Serves 5-6.

BAKED FRESH SARDINES

SARTHELES LATHORIGANI
3 lbs. fresh sardines
1 cup olive oil
2 lemons
2 medium-size tomatoes, sliced
Chopped parsley
Salt. Pepper. Oregano.

Cut off the sardine heads, clean and wash. Drain well and arrange in rows in
a large baking dish. Take 1 lemon, slice and place between fish together with
slices of tomato. Pour over the juice of the other lemon and the olive oil.
Sprinkle with parsley, salt, pepper and crumbled oregano. Bake in a hot oven for
about 30 minutes. Serves 5 to 6.

FRIED FISH WITH A PIQUANT SAUCE

PSARI MARINATCT

1½ lbs. red or grey mullet, sole or mackerel

The juice of 1 lemon
Seasoned flour
1 cup olive oil
3 tablespoons flour
4-6 tablespoons vinegar
½ cup white wine
1½ cups tomato juice
A small herb bouquet:
2 parsley sprigs, 1 bay leaf,
1 sprig rosemary
2 cloves garlic
Salt and pepper
Pinch sugar

Clean and wash the fish. Sprinkle with lemon juice and dip in seasoned flour.
Heat oil in a large frying pan and fry fish until golden brown. Put on a deep
platter and keep hot.
Strain the oil into a small bowl and clean the frying pan. Pour back 1/3 cup
of the strained oil and heat again over a low heat. Add the flour and stir until it
begins to brown. Then stir in the remaining ingredients. Cook sauce stirring
continuously until it thickens - about 8-10 minutes. Discard herb bouquet and
garlic and pour the sauce over the fish. Serve either hot or cold. Serves 6.
Note: Large sliced fish, can be used.— Fried fish, covered with the piquant
sauce, can be kept for 3-4 days in a cool place.

GRILLED FISH
PSARI SKARAS

2 lbs. small whole fish

½ cup olive oil
1-2 lemons
Salt, chopped parsley

Scrape, clean and wash the fish. Sprinkle with salt and brush with oil. Place
on a very hot grill. When the fish begins to brown sprinkle with oil and lemon
juice; turn and baste the other side. Turn again once or twice, until the fish is
cooked through. Put it on a hot dish.
Beat oil, lemon juice, 1 tablespoon water, salt and parsley. Pour on fish.
Serves 4.
Note: In Greece the fish is usually grilled over charcoal and it is delicious if
it is freshly caught. Sometimes the fish is sprinkled with oregano before grilling.

STEWED FISH (CORFU)

BOURTHETO

3½ lbs boiling fish

½ cup olive oil
Salt. Black pepper
1 teaspoon (or more) paprika
⅛ teaspoon Cayenne pepper

Clean and wash the fish. Cut into large pieces. Put into a saucepan 1 cup
water, the oil, salt, black pepper, paprika and Cayenne pepper. Bring to a boil,
put in the fish and simmer over a very low heat for about 18 minutes.
Bourtheto with onions: Cook with 1 1/2 cups water, oil and seasoning, 1/2
lb. sliced onions until tender. Add the fish and simmer for 18 minutes.

FRIED COD WITH GARLIC SAUCE

BAKALIAROS TIGHANITOS ME SCORTHALIA

1 lb. dried cod

1 cup thin batter
Olive oil

Cut fish into 3-4 inch pieces; soak overnight in cold water. Change water
several times. Place cod in saucepan with enough cold water to cover. Bring to
boiling point. When cool remove the black skin and bones.
Fried cod with garlic sauce

Make a thin batter with flour, water and a little salt. Heat oil in frying pan till
hot enough to brown 1 inch bread cube in 1 min. Dip cod into batter and fry
quickly until browned on all sides about 3 to 4 min. Cook only 3-4 pieces at a
time. Serve piping hot with «scorthalia» (garlic sauce). Serves 4.

CUTTLEFISH IN TOMATO SAUCE

SOUPIES ME SALTSA

3 lbs. cuttlefish
1 cup olive oil
2 large onions, finely chopped
1 clove garlic
1 cup white wine
1 can (1 lb.) tomatoes
Salt, pepper
Chopped parsley

Remove the entrails and ink bag from the cuttlefish and wash in plenty of water.
Cut into small pieces. Heat the oil in a saucepan and sauté the onions and garlic
until soft. Add the cuttlefish, wine, tomatoes; salt and pepper to taste. Cover and
cook over a very slow heat for about 1 1/2 hours or until tender and sauce is
thick. Add parsley. Serve plain or garnished with boiled rice. Serves 6.
Note: Some of the ink can be added with the wine.
Cuttlefish with olives: Add to the cuttlefish, half an hour before it is done, 1
cup parboiled green olives.
Cuttlefish with onions (Stifatho): Use only a small chopped onion. Cook
cuttlefish, as described in the basic recipe, with 2 lbs. small whole onions, 3
tablespoons vinegar, one bay leaf and 2 cloves.
Cuttlefish with peas: Add 2 lbs. boiled fresh peas or 1 can (2 lbs.) peas 10
minutes before cuttlefish, is done.
Cuttlefish with rice (Pilafi): Add to the cuttlefish when it is tender, 1 1/2
cups rice and 3 cups hot water. Cover and cook for about 16 minutes.
Cuttlefish with spinach: 10 minutes before cuttlefish is done, add 3 lbs.
steamed and chopped spinach. Omit wine.

OCTOPUS WITH SAUCE

KTAPOTHI ME SALTSA

1 octopus weighing about 3½ lbs.

1 cup olive oil
2 cloves garlic
1 lb. onions, chopped
½ cup red wine
1½ lbs. tomatoes, peeled and diced
Pepper (No salt)

Clean and wash the octopus and put it into a saucepan without adding water.
Cover and allow to simmer for 10 minutes; drain and peel off the skin. Cut
octopus into small pieces and return to the saucepan. Add the oil, garlic, and
onions. Sauté for a few minutes over high heat. Pour over the wine and when it
has almost evaporated add the tomatoes and pepper. Cover and cook very slowly
for about 2 hours or until tender and the sauce is thick. Serve with rice, pasta or
fried potatoes. Serves 5 to 6.

OCTOPUS WITH RICE

KTAPOTHI ME RIZI

1 large octopus or 2 small ones

1 cup olive oil
1 medium-sized onion, chopped finely
2 cloves garlic (optional)
1 lb. tomatoes, peeled and diced
Chopped parsley
½ teaspoon pepper (No salt)
1½ cups uncooked rice

Clean and wash the octopus. Put into a saucepan without water, cover and
allow to simmer for 15 minutes; drain. Cut octopus into small pieces and return
to saucepan. Add remaining ingredients except rice. Cover and cook on a very
slow heat until tender and sauce is thick — about 2 hours.
Bring plenty of salted water to the boil and throw in the rice. Boil for 14
minutes, drain and put into a casserole (Yiouvetsi). Add the octopus with the
sauce, cover and cook in a medium oven for about 10 minutes. Serves 4 to 5.

LOBSTER WITH MAYONNAISE

ASTAKOS MAYONNEZA

1 lobster
Salt
Mayonnaise
Parsley

Plunge the live lobster head first into a saucepan filled with salted water.
Cover and boil for 20-25 minutes or until lobster turns red. Drain and cover with
cold water. Leave to cool.
Turn lobster on back and cut through the shell from head to tail. Remove and
discard stomach sac (near the head) and dark vein along the back. Reserve green
liver and coral, if any, and mix with the mayonnaise. Lift the meat from the tail,
cut into thick slices and cover with mayonnaise. Sprinkle with parsley.
Lobster with olive oil and lemon dressing (Astakos vrastos latholemono).
Pour over the lobster meat olive oil and lemon dressing (see Sauces) with
chopped parsley and a little powdered mustard.

BAKED SHRIMP WITH FETA CHEESE

GHARITHES ME FETA

2 medium onions, thinly sliced

½ cup olive oil
2 lbs. tomatoes, peeled and coarsely chopped
Chopped parsley
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2 cloves garlic
2 lbs. large raw shrimp, shelled and de-veined
½ lb. Greek feta cheese
Parsley

In a frying pan sauté onions in olive oil until tender. Add tomatoes, chopped
parsley, salt, pepper and garlic. Cover and simmer for an hour, stirring
occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof
dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven
for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish
with parsley.

SHRIMP WITH RICE

GHARITHES ME RIZI

⅔ cup olive oil or butter

1 chopped large onion
2½ cups cooked or canned tomatoes
1 minced clove garlic
Salt and pepper
2 lbs. raw shrimp
4 cups hot cooked rice

Melt butter in saucepan. Add onion and garlic; sauté 10 minutes or until
tender. Add salt, pepper and tomatoes. Bring to boil; reduce heat and simmer for
20 minutes. Shell, then de-vein shrimp and add to the sauce; simmer for 5
minutes. Serve on hot fluffy rice. Serves 4.

SQUID OR INKFISH WITH WINE

KALAMARAKIA KRASATA

2½ lbs. squid
2 tablespoons salt
¾ cup olive oil
½ cup white wine
4 medium-sized tomatoes, peeled and diced
Chopped parsley. Pepper
1 lemon

Clean the squid, removing the small ink-bag and the intestines. Rub well
with the salt and wash; drain. Heat the oil in a large-bottomed pan and sauté
squid. Add wine, tomatoes, parsley and pepper. Cook until squid are tender and
the sauce is thick. Season to taste. Serve cold with lemon wedges. Serves 4 to 5.

STUFFED SQUID OR INKFISH

KALAMARAKIA YEMISTA

2½ lbs. medium-sized squid

1 large onion, finely chopped
¾ cup olive oil
½ cup uncooked rice
4 tablespoons pine nuts
4 tablespoons currants
Chopped parsley
1½ teaspoons salt
½ cup white wine
1 cups tomato juice

Clean squid removing head, small ink-bag and the intestines. Rub bodies,
heads and feelers with salt. Rinse in several waters.
Cook onion with half of the oil until soft. Add rice, pine-nuts, currants, parsley
and half of the salt and pepper. Partially fill the squid with the stuffing, leaving
room for the rice to swell. Close the openings by sewing. Heat the remaining oil
in a large frying pan and over a high heat sauté the stuffed bodies, heads and
feelers. Arrange in a casserole. Add the wine, the tomato juice (hot) and
remaining salt. Cover and cook over a very low heat or bake in a moderate oven
for about 11/2 hours or until the squid are tender and the sauce is thick. Serve hot
or cold. Serves 4 to 5.

FISH ROE RISSOLES (FROM PELION)

RIGHANOKEFTEDES PELIORITIKI
2 lbs. potatoes
6 ozs. fish roe (grey mullet or cod’s roe)
1 medium onion, chopped finely
2 eggs, beaten
½ cup dry breadcrumbs
1 tablespoon oregano
Pepper. Flour
Olive oil or corn oil for frying

Boil unpeeled potatoes until soft. Drain; peel. Place over low heat 1 or 2
minutes to dry out, shaking pan gently. With potato masher or electric mixer,
mash potatoes thoroughly until no lumps remain. Add remaining ingredients
except flour and oil. Beat well with mixer or spoon. Refrigerate for two hours.
When ready to cook, form into small flat cakes, flour well and fry in deep hot oil
until brown and crisp on the outside and soft inside.
9. MEAT

BAKED LAMB WITH TOMATOES

ARNI A LA HASAPA

2 lbs. baby lamb chops

Salt. Freshly ground black pepper
2½ cups canned tomatoes
¾ cup olive oil
Juice of ½ lemon

Place lamb chops in a baking dish. Add salt, pepper, tomatoes, olive oil and
lemon juice. Bake, uncovered, in a moderate oven for about 1 1/2 hours. Serve
with fried potatoes. Serves 4.

CHARCOAL LAMB CHOPS

KOTOLETES ARNIOU SKARAS

The juice of 1 lemon

⅓ cup olive oil
1 teaspoon oregano, crumbled
2 lbs. lamb chops
Salt and pepper
2 lemons, cut in wedges
Parsley

Mix together lemon juice, oil and oregano. Place chops in a shallow pan,
pour over marinade, turning chops to coat well. Marinate 2-3 hours turning
occasionally. Barbecue over hot coals, turning chops once and basting with
remaining marinade. Sprinkle with salt and pepper and garnish with lemon
wedges and parsley. Serve with fried potatoes. Serves 4.

Lamb country style

LAMB CASSEROLE WITH PASTA

ARNI YIOUVETSI ME MANESTRA

2¼ lbs. lamb shoulder

½ cup butter or olive oil
1 small onion, chopped finely
4 ripe medium-sized tomatoes
Salt and pepper
1 lb. manestra (small pasta the size of rice grain)
1 cup grated cheese (kefalotiri or dry mizithra)
 Cut meat into 5-6 serving pieces and put it in a casserole (yiouvetsi). Add
butter, onion, peeled and diced tomatoes, salt and pepper. Mix well, cover and
bake in a hot oven for 1 hour or until tender. Add 6 cups boiling water and
manestra and stir well. Cover and continue baking for 30 minutes, stirring
occasionally. Serve at once with the cheese. Serves 5-6.

LAMB COUNTRY STYLE

ARNI EXOHIKO

6 large loin lamb chops or

1 3½ lb. leg of lamb, cut into 6 portions
1 cup butter
1 can (1 lb.) peas
12 very small potatoes or potato balls
6 small tomatoes peeled
⅓ lb. kasseri or gruyère cheese cut into 6 squares
6 pastry sheets (phyllo) or waxed paper
Parsley. Oil

Heat 2 tablespoons butter in a frying pan and half fry chops over a high heat.
Strain the peas. Sauté in 2 tablespoons butter first the potatoes and then the
tomatoes.
Brush with butter the pastry sheets or the large pieces of waxed paper. Fold
in half and brush again with butter. Put on each sheet one chop, 2 tablespoons
peas, 2 potatoes, 1 tomato and 1 square of cheese. Sprinkle with salt, pepper and
chopped parsley and wrap into a small parcel. Place on a greased baking pan,
brush with oil, cover with greased waxed paper and bake in a moderate oven for
about 1 hour. Serves 6.
Note: Add a few small parboiled onions or 3-4 spring onions, sliced and
cooked in butter.

LAMB FRICASSE WITH LETTUCE

 ARNI FRICASSE ME MAROULIA

2½ lbs. breast or shoulder of lamb cut up

2 medium onions sliced
5 spring onions with green stems, sliced
½ cup butter
2 tablespoons flour
2 small lettuces cut as for salad
4 cups hot water
2 tablespoons salt
½ teaspoon pepper
½ cup chopped parsley or dill
3 egg yolks
Juice of 1 lemon

Sauté meat and onions in butter. Sprinkle flour over and mix well. Add
lettucel, water, salt, pepper and parsley or dill. Simmer, covered, until meat is
tender (about 1 hour). Remove from heat.
For egg and lemon sauce: beat egg yolks with 2 tablespoons of water. Add
lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy. Pour egg
mixture gradually over meat and gravy, stirring all the time. Serve hot. Serves 4.
Lamb fricassé with artichokes (Arni fricassé me aginares): Prepare lamb
fricassé as above, but omit lettuce. When the meat is tender add 6 halved and
boiled artichokes or 2 packages (1/2 lb. each) artichoke hearts. Cook over a low
heat for 10 minutes. Remove from heat and add egg and lemon sauce.
Lamb fricassé with endive or chicory (Arni fricassé me antithia). Prepare
lamb fricassé as in basic recipe. Omit lettuce and add 2 1/2 lbs. parboiled and
drained endive.

GRILLED LAMB ON SKEWERS

SOUVLAKIA

1 leg of lamb, boned

½ cup olive oil
Lemon juice
1 teaspoon salt. Pepper
Oregano (rigani)

Cut lamb 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, turning once, until done. Sprinkle with oregano. Serve
with pilaf or with fried potatoes and tomato salad.

LAMB OR VEAL RAGOÛT

ARNI KAPAMA

2½ lbs. lamb or veal (leg or shoulder)

1-2 small onions, chopped finely
1 clove garlic (optional)
½ cup butter, olive oil or margarine
Salt and pepper
Chopped parsley
3 medium-sized tomatoes, peeled and diced or 1 can (1 lb.) tomatoes
1-2 teaspoons sugar

Cut the meat into serving pieces. Heat butter in saucepan and sauté meat
until slightly browned. Add salt, pepper, parsley, onions and garlic. Cook for a
few minutes. Add tomatoes, sugar, and 1/2 cup hot water. Cover and cook, over
a low heat, until the meat is tender and the sauce is thick. Serve with fried
potatoes, pasta or rice. Serves 5.
Lamb or Veal ragoût with aubergines: Cut 2 lbs. aubergines into 1-inch
cubes; sprinkle with salt and leave for an hour. Rinse drain and deep fry in hot
olive oil. Add to lamb or veal ragoût when the meat is tender, with 1/2 cup hot
water. Cover and cook over a very low heat for 20 minutes.
Lamb or Veal ragoût with string beans: Remove ends of 2 lbs. string
beans, snap or cut crosswise into slanted slices or cut into 2-inch pieces. Boil for
10 minutes in 1 cup salted boiling water and add undrained to the meat. Cover
and cook for about 30 minutes or until tender and sauce is thick.
Lamb or Veal ragoût with okra: Prepare the ragoût. Cut off the tops of 1
1/2 lbs. very small okra, add 1 tablespoon salt and 1/2 cup vinegar. Leave for an
hour. Wash and drain well. Heat 1/2 cup olive oil in a large frying pan and sauté
okra over a medium heat for about 10 minutes. Put okra in the saucepan, around
the meat, and add 1 cup boiling water. Do not stir, but shake pan gently from
side to side. Allow to cook over a low heat for about 30 minutes. Handle okra
carefully so as not to break. Serves 4 to 5.
Lamb or Veal ragoût with fresh or canned peas. Prepare meat ragoût as in
basic recipe. When the meat is tender add 2 1/2 lbs. fresh boiled peas or 1 can
peas, undrained. Cook for about 20 minutes or until sauce is thick.
Lamb or Veal ragoût with potatoes. Prepare meat ragoût as in basic recipe.
Peel and wash 2 lbs. very small potatoes. Sauté with butter and put around meat
into the saucepan. Add 1 cup hot water and cook for about 10 minutes or until
tender and sauce is thick.
Lamb or Veal ragoût with zucchini: (Green squash). Cut zucchini into
small pieces. If very small leave whole. Sauté in butter until slightly browned.
Put around the meat ragoût in the saucepan, cover and cook over a low heat for
about 30 minutes or until the sauce is thick.
Lamb ragoût with white beans: Wash 1 lb. dry white beans, cover with
water and bring to the boil. Cook for 2 minutes, remove from heat and leave to
soak for an hour. Drain; add fresh water, cover and cook for 2 hours or until
tender. Add to the lamb ragoût with 1 cup hot water. Cover and cook for 10
minutes.

LAMB STEW
ARNI KAPAMA

2½ lbs. stewing lamb, cut into serving pieces

½ lemons
½ cup butter
2 lbs. peeled and chopped tomatoes
2 teaspoons salt
¼ teaspoon pepper
small piece of cinnamon (optional)
1 tablespoon sugar (optional)

Sprinkle lemon juice over meat and leave for 1 hour. Heat the butter in a
frying pan and brown meat. Transfer to a saucepan. Put the tomatoes into the
frying pan. Add the salt, pepper, cinnamon and sugar. Boil for 5 minutes and add
to the meat. Simmer covered for 2 hours. Serve with fried potatoes, rice,
macaroni or spaghetti. Serves 4 to 5.

LAMBS’ OR CALVES’ LIVER MARINATED

SIKOTAKIA MARINATA

1½ lbs. lambs’ or calves’ liver

6 tablespoons flour
Salt and pepper
½ cup olive oil
2 cloves garlic, mashed
4 tablespoons vinegar
Few leaves rosemary
1 bay leaf
1½ cups tomato juice
½ cup water
1 teaspoon sugar
Chopped parsley

Cut liver in 1/3 inch slices and dip into the seasoned flour. Fry in the oil until
both sides are well browned. (Do not overcook). Remove liver to platter. Add the
remaining flour to the frying pan and stir until golden brown. Add the remaining
ingredients except parsley, stirring all the time-Season to taste and let sauce
simmer for 5-6 minutes or until thick.
Pour the sauce over the fried liver slices, sprinkle with parsley and serve hot
or cold.
Note: This dish keeps well for 3 to 4 days.

LAMBS’ TROTTERS (FEET) IN EGG - LEMON SAUCE

POTHARAKIA ARNIOU AVGHOLEMONO

4-5 lbs. lambs’ trotters

1 onion. 1 carrot
1 stalk celery
1 tablespoon salt
5-6 peppercorns
1 bay leaf (optional)
2 tablespoons corn flour
3 egg yolks
Juice of 2 lemons
Chopped parsley

Clean well and wash the trotters. Put into a saucepan, cover with 6 cups cold
water and simmer for an hour. Add onion, carrot, celery, salt, peppercorns and
bay leaf. Cover and cook over a low heat until trotters are tender and the meat
falls easily away from bones.
Strain the stock and return to the pan. Separate the meat from the bones and
add to the stock. Mix the corn flour with a few tablespoons cold water and add to
the stew. Simmer for a few minutes. Remove from heat.
Beat egg yolks with the lemon juice and gradually add about 1/2 cup of the
hot trotter sauce. Stir mixture into the stew and heat gently, stirring until it
thickens. (Do not allow to boil or the sauce will curdle). Sprinkle with parsley.
Serves 6.
With tripe: Wash lambs’ tripe, scraping the inside until clean. Parboil for 5
minutes; drain and cook with the trotters.

POT ROASTED LAMB

 ARNI PSITO LATHORIGANI

1 lamb shoulder or leg about 4 lbs.

½ cup olive oil
2-3 cloves garlic, mashed
Juice of 2 lemons
2 tablespoons dried oregano crumbled
Salt and pepper

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. Serve with fried potatoes. Serves 6.

ROAST LEG OF LAMB WITH POTATOES

ARNI PSITO ME PATATES

4 lbs. leg of lamb

3-4 cloves garlic
Salt and pepper
¾ cup butter
Juice of 1 large lemon
1 cup hot water
2½ lbs. medium size potatoes

Wash meat and place in a pan. Cut garlic into slivers, dust with salt and
pepper and insert into incisions made in the lamb.
Peel potatoes and quarter them. Arrange around meat in roasting pan. Melt butter
and pour over meat and potatoes. Sprinkle with lemon juice, salt and pepper.
Add hot water. Bake in a moderate oven for about 2 hours. When lamb is done,
remove to heated platter. If potatoes are not brown enough place under grill.
Arrange around the roast. Serves 5-6.
Note: The garlic is optional. Boil small whole potatoes for 10 minutes, peel,
and add to meat an hour before it is done.
ROAST LEG OF LAMB IN PAPER
ARNI PSITO STO HARTI

1-4 lb. leg of lamb

2-3 cloves garlic, sliced thin
Salt and pepper
1 lemon
2 teaspoons oregano, crumbled

Wipe the meat with a damp cloth or wash it in cold water and drain; make
small incisions in the meat and insert garlic. Rub well with salt, pepper and
lemon juice. Sprinkle with oregano and place on a large piece of greased waxed
paper. Wrap it into a neat parcel and tie with string. Place on a greased baking
pan, brush paper with oil and cook in a moderate oven for about 2 1/2 hours.

STUFFED LAMB
ARNI YEMISTO

½ cup butter
2-3 spring onions, chopped
½ lb. minced meat (veal or beef)
Salt and pepper
½ cup uncooked rice
A handful of chopped parsley and dill
1 shoulder of lamb

Heat half the butter in a frying pan and sauté onions until soft. Add minced
meat, salt and pepper and stir until lightly browned. Stir in the rice, add 1/2 cup
hot water parsley and dill, cover and cook for 10 minutes. Cool.
Make a large deep pocket in the meat, sprinkle with salt and pepper and stuff
with the filling. Sew up the opening, place in a large saucepan and barely cover
with hot water or stock. Cover and simmer for about 1 1/2 hours or until meat is
tender. Remove to a platter.
 Heat remaining butter in a large frying pan and brown the boiled stuffed
shoulder of lamb, or put it into a baking pan. Pour over melted butter and brown
in the oven. Serve hot. Serves 6.
Note: Prepare with the stock Rice Soup, Avgholemono (see Soups).
Roast stuffed lamb: Stuff the shoulder of the lamb as above and place in a
roasting pan. Add 1 cup boiling water and pour over melted butter. Bake in a
moderate oven for about 2 hours, basting every 30 minutes with the pan juices.

STEWED STEAK (FROM CORFU)

SOFRITO

2 ½ lbs. loin or sirloin veal chops or shoulder, cut into ½-inch slices
Seasoned flour
½ cup olive oil
2-3 cloves garlic, chopped finely
¼ cup vinegar
1½ cups hot water
Chopped parsley

Flour the meat. Heat the oil in a saucepan and fry chops on both sides. Add
garlic, vinegar, water and parsley. Cover and cook over a low heat for about an
hour or until meat is tender and sauce is thick. Serve with mashed potatoes.
Serves 5.

VEAL OR BEEF STEW WITH MACARONI (FROM CORFU)

PAST1TSATHA

2 lbs. lean veal

⅔ cup olive oil
1 lb. onions, chopped finely
2-3 cloves garlic
Salt and pepper. 2 cloves
2 lbs. ripe tomatoes, peeled and chopped
½ cup white wine
1 tablespoon vinegar
1 stick cinnamon (optional)
1 bay leaf (optional)
1 lb. macaroni
½ cup butter
1 cup grated cheese (kefalotiri or parmezan)

Cut meat in 1 1/2-inch cubes and sauté in the oil until slightly browned. Add
onions and a few tablespoons water; cook until soft; add remaining ingredients,
except macaroni, butter and cheese. Cover and cook over a very low heat until
meat is tender and sauce is thick.
Boil macaroni in salted water and drain. Put on a deep platter. Heat butter in
a small frying pan and when bubbling, pour over macaroni. Sprinkle with cheese
and top with the meat and sauce. Serves 5.

VEAL OR BEEF STEW WITH POTATOES

KREAS ME PATATES

2 lbs. veal or beef stewing meat

½ cup butter
2 finely chopped onions
1 bay leaf
1 clove garlic
1 can (8 ozs.) tomato juice
Salt and pepper
2 lbs. potatoes, peeled and quartered

Cut meat into serving pieces. Heat the butter in a saucepan, brown the meat
and add onions, bay leaf and garlic. Sauté a few minutes, add tomato juice, salt,
pepper and enough hot water to cover the meat. Simmer covered until meat is
tender, 1 1/2 to 2 hours. Add potatoes. Simmer for 20 minutes longer, or until
potatoes are done and the sauce is thick and rich.
Note: Add hot water with the potatoes, if necessary.

VEAL POT ROAST I

MOSHARI PSITO KATSAROLAS

4 lbs. veal for roasting

½ cup olive oil, cooking butter or margarine
Salt and pepper
1 large chopped onion
1 clove garlic
1 can (1 lb.) tomatoes
1 bay leaf
1 tablespoon sugar

Brown meat in the oil in a large heavy-bottomed saucepan. Season with salt
and pepper; add onion and garlic. Cook a few minutes, add tomatoes, bay leaf
and sugar. Simmer, covered, for 2 1/2 hours or until tender, turning the meat
from time to time. Remove meat to platter. Strain sauce, if desired, and simmer
for about 10 minutes. Slice meat and serve with sauce and fried potatoes or
spaghetti. Serves 6 to 8.
Note: Add with the tomatoes 1/2 cup white or red wine.
— Omit garlic and bay leaf. Add with the onion 2 finely chopped carrots and
2 sprigs celery.

VEAL POT ROAST II

MOSHARI PSITO KATSAROLAS

3 lbs. veal for roasting, boned and rolled

½ cup cooking butter or margarine
Salt and pepper

Melt the butter in a heavy-bottomed saucepan and when hot, put in the meat.
Brown well all over, turning frequently. Season with salt and pepper, add 1/2 cup
hot water and cook, covered, slowly for 2 1/2 or 3 hours. Turn meat from time to
time adding a few tablespoons water, white wine or tomato juice. Slice meat and
serve with sauce, fried potatoes, buttered carrots and peas. Serves 6 to 8.

VEAL STEW WITH ONIONS

STIFATHO

2 lbs. lean veal-stew meat, cut into large cubes

½ cup olive oil
Salt and pepper
1 medium, chopped onion
2 cups fresh tomato juice
4 tablespoons red wine vinegar
½ cup red wine
1 bay leaf
2 lbs. small white onions
2 cloves garlic, chopped
½ cup butter
Chopped parsley

In a heavy flameproof casserole brown meat in olive oil over a medium heat;
season with salt and pepper. Add chopped onion and sauté until soft. Add tomato
juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender.
In the meantime cover onions with boiling water. Allow water to cool. Then,
peel onions and cut a small cross in the root end of each one to prevent them
from bursting. (Preliminary scalding eliminates tears and softens skin a little).
Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and
cook covered until just tender. Add them to the meat with parsley. Continue to
cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.
Serves 5 to 6.

JELLIED PORK (FROM CYPRUS)

ZELATINA APO HIRINO

3 ½ lbs. lean pork

9 cups water
4-6 peppercorns
1 ½ tablespoons salt
2 tablespoons gelatine
2 lemons
½ cup bitter orange juice
2 tablespoons white vinegar

Wash the meat and put it in a large saucepan. Add water and simmer gently
for 1 hour. Add the peppercorns and salt. Simmer until the meat begins to fall
from the bone. Remove all the bones, cut the meat into small pieces and place in
a bowl or in a mould. Strain the stock through a sieve and remove the layer of fat
which collects on the surface. Soften gelatine in 6 tablespoons cold water and
add to the stock. Boil for 1 minute. Add lemon juice, bitter orange juice and the
vinegar. Pour into the bowl or mould to cover the meat. Refrigerate for 6 hours
to set.
To serve: Turn out of the mould onto a serving dish. Garnish with parsley,
sliced tomatoes and black olives.

PORK WITH CELERIAC

HIRINO ME SELINORIZA

2½ lbs. leg or shoulder of pork

¾ cup butter
1 medium-sized onion, finely-chopped
2 small carrots, sliced
Salt and pepper
3 lbs. celeriac
2 tablespoons flour
2 eggs yolks
1-2 lemons
Chopped parsley

Cut meat into 5-6 portions. Put into a saucepan with 1/2 cup of butter, onion,
carrots, salt and pepper; add 4 cups boiling water, cover and cook for 1 1/2
hours.
Peel and wash celeriac. Cut first into quarters and then into thick slices.
Wash and chop the small leaves of the celeriac. Parboil celeriac and leaves for 5
minutes. Add them to the meat, cover and cook for 30 minutes. Just before
serving prepare avgholemono sauce.
Put into a small heavy saucepan the remaining butter, the flour and the egg
yolks. Beat until smooth and very slowly add one cup of the hot liquid from the
pan. Stir over a very low heat for a few minutes. Add the sauce and lemon juice
to the meat and celeriac, stirring all the time. Sprinkle with parsley and serve
hot. Serves 5 to 6.

PORK WITH CELERY

Follow recipe for «Pork with celeriac»; but substitute celeriac with 1 large
bunch celery. Peel the strings from stalks, using a vegetable peeler. Cut each
stalk lengthwise, then crosswise into 2-inch pieces. Parboil for 3 minutes, drain
and cook with the meat.

GRILLED PORK CHOPS

HIRINES BRIZOLES SCARAS

2 cloves garlic, mashed

4 tablespoons olive oil
3-4 sage leaves
Juice of 1 lemon
4 pork chops
Salt and pepper

Mix the first 4 ingredients and pour mixture over the chops. Leave for 1 or 2
hours and grill until golden brown, turning once or twice. Sprinkle with salt and
pepper.

ROASTED SUCKLING PIG

GHOUROUNOPOULO PSITO

½ or 1 suckling pig
Salt and pepper
Olive oil
Lemon juice. Parsley

Prepare the pig for the oven and sprinkle with salt and pepper. Rub over with
olive oil and place on a rack in a roasting pan. Bake in a moderate oven for about
2 1/2-3 1/2 hours or until tender and golden brown basting every 20 minutes
with hot water and juices. Turn twice during the cooking time. Serve with fried
potatoes and lemon quarters. Garnish with parsley.
Roast suckling pig with potatoes (Ghourounopouio psito me patates):
Place the quarter or the half of one sucking pig in a roasting pan with 2 lbs. small
whole potatoes. Spoon over melted butter and lemon juice. Sprinkle with salt
and pepper, add 2 cloves garlic and 1 bay leaf and bake in a moderate oven for
about 2 hours, basting often with the pan juices.

FRIED LIVER
SIKOTAKIA TIGHANITA
1 ½ lbs calves’ or lambs’ liver
Flour
Olive oil for frying
Salt and pepper
2 tablespoons vinegar
1 lemon
Parsley

Cut liver in 1/2 inch slices; flour and shallow fry in hot oil, over high heat,
for a few minutes until both sides are golden brown. Sprinkle with salt, pepper
and vinegar or lemon juice. Serve hot garnished with lemon wedges and parsley.
Serves 4 to 5.

New Year Cake (from Smyrna)

Cabbage rolls

10. MINCED MEAT DISHES

CABBAGE ROLLS
LAHANODOLMATHES

Large head cabbage

1 lb. minced beef or pork
½ cup uncooked rice
1 chopped onion
2 medium-sized peeled and chopped tomatoes
2 teaspoons salt
½ teaspoon pepper
½ cup chopped parsley
1 cup butter
3 cups hot water or stock
1½ tablespoons flour
2-3 eggs
Juice of one lemon

Place cabbage head in boiling salted water and boil for 8 minutes. Separate
leaves.
Combine meat, rice, onion, tomatoes, salt, pepper, parsley and 1/2 cup butter.
Place about 2 tablespoons of filling in cup part of each cabbage leaf. Loosely
fold over sides of each leaf; roll up.
Pack cabbage rolls tightly into a casserole. Pour on water, or stock and
remaining butter. Bake, covered, in moderate oven for about 1 1/2 hours, or cook
over a low heat for about 1 to 1 1/2 hours, or until tender.
Arrange cabbage rolls in deep serving dish.
Prepare avgholemono sauce: mix flour with 1/4 cup cold water; add to pan
juices, stirring. Simmer for 5 minutes. Beat eggs with 2 tablespoons water. Add
gradually hot sauce and lemon juice. Stir sauce in top of double boiler until it has
slightly thickened. Keep heat very low and remove immediately when
thickening starts. Pour over cabbage rolls. Serve hot. Serves 5.

AUBERGINES (EGGPLANTS) MOUSAKA

MELIJANES MOUSAKA

2½ lbs. medium-sized aubergines

1 medium onion, chopped
¼ cup butter
1½ lbs minced meat
½ cup white wine
3 peeled and chopped tomatoes or 1 can (1 lb.)
Chopped parsley
Salt and pepper
2 heaped tablespoons toasted breadcrumbs
2 egg whites, slightly beaten
Olive oil for frying. Breadcrumbs
2 egg yolks. 1 egg
3 cups béchamel sauce
1 cup grated cheese
Cut aubergines in slices 1/2 inch thick. Sprinkle with salt and leave aside for
1 hour.
Sauté onion with butter until soft. Add minced meat and 4 tablespoons water.
Cook stirring with a fork to break up meat. Add wine, tomatoes, parsley, salt and
pepper. Simmer covered, for about 45 minutes. Remove from heat; add toasted
breadcrumbs and the egg whites and stir well.
Rinse and wipe dry the aubergines. Fry them lightly in olive oil on both
sides.
Grease an ovenproof dish 9×13×2 inches, sprinkle with breadcrumbs and
cover the bottom with half of the aubergine slices. Spread on the meat and
tomato mixture, and cover with the remaining aubergines.
Beat the egg yolks with the egg and stir into the béchamel sauce. Add 2/3
cup cheese and pour this over the aubergines, to cover the dish completely.
Sprinkle with the remaining cheese and bake in a moderate oven for 45 minutes
or until the top is golden brown. Serves 6 to 8.

MEAT BALL SOUP WITH EGG-LEMON SAUCE

YOUVARLAKIA SOUPA AVGHOLEMONO

1 lb. beef, minced twice

1 small grated onion
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped parsley
½ cup uncooked rice
1 egg, slightly beaten
2 tablespoons flour
4 cups water or stock
1 cup tomato juice
¼ cup butter
1 teaspoon salt

Egg and lemon sauce:

2-3 eggs
Juice of 1 lemon

Combine meat, onion, salt, pepper, parsley, 1/4 cup rice and egg. Shape into
30 small balls and dust with flour.
Boil water or stock, tomato juice, butter and salt. Drop in meat balls and
remaining rice. Cover and simmer for about 35 minutes. Remove from heat.
Beat eggs with 2 tablespoons water and by spoonfuls add about 1/2 cup of
soup, while stirring. Add lemon juice. Pour egg mixture gradually over the meat
balls and remaining soup stirring continuously. Serve at once. Serves 4 to 5.

MEAT BALLS WITH EGG-LEMON SAUCE

YOUVARLAKIA ME SALTSA AVGHOLEMONO

1 lb. minced veal

½ cup white wine
½ cup water. 1 egg
1 cup soft stale breadcrumbs
1 teaspoon salt. Pepper
3 cups veal broth
Egg-lemon sauce
Chopped parsley

Mix all ingredients well, except the last 3. Bring broth to boil in saucepan.
Shape meatballs and drop into broth. Simmer for 10 minutes or until done.
Remove to serving dish and keep warm. Strain broth and reserve for egg-lemon
sauce. Pour egg-lemon sauce over meat balls and garnish with parsley. Serve
with rice. Makes 5 servings.
Egg-lemon sauce: Melt 2 tablespoons butter and blend in 2 tablespoons
flour. Add broth and cook, stirring, until thickened. Beat together 2 egg yolks
and 4 tablespoons lemon juice. Add to hot sauce stirring briskly. Cook gently,
stirring for 2 minutes.

MEAT LOAF
ROLO APO KIMA

1½ lbs minced veal or beef

1½ cups soft breadcrumbs
½ cup red wine
¼ cup water
1 medium onion, chopped finely
1 egg, well beaten
Salt and pepper
Chopped parsley
½ cup butter, melted
5 hard-boiled eggs
1½ cup tomato juice
1 clove of garlic
1 teaspoon sugar

Mix the meat, breadcrumbs, wine, water, onion, egg, salt, pepper, chopped
parsley and 4 tablespoons butter. Spread the mixture thickly and evenly onto
waxed paper to an oblong shape, and place the hard boiled eggs in a line down
the centre lengthwise. Fold the meat mixture over the eggs and shape into a roll.
Grease a baking dish and put in the meat loaf. Add the rest of the butter and bake
in a very hot oven until golden brown. Boil for 5 minutes the tomato juice, 1/2
cup water, garlic, 1 teaspoon sugar and season with salt and pepper. Pour over
the meat loaf and continue baking for a further 40 minutes in a slow oven. To
serve, cut the meat loaf into thick slices and serve hot with fried potatoes or
noodles.

MEAT PATTIES I
KEFTETHES

1 lb. minced beef or veal

1 egg, slightly beaten
¼ lb. soft breadcrumbs
½ cup water
2 medium-sized onions, chopped
2 tablespoons butter
2 teaspoons salt
½ teaspoon pepper
1 tablespoon vinegar
1 teaspoon oregano, parsley or spearmint leaves, chopped
½ cup flour
½ cup olive oil

Mix together the minced beef, egg, breadcrumbs and water. Sauté the onions
in the butter until transparent. Add to the meat mixture with the salt, pepper,
vinegar, oregano, chopped parsley or spearmint leaves. Mix well, cover and
refrigerate 1 hour. Shape into 18-20 patties and roll lightly in flour. Fry in very
hot olive oil until brown. Serve with fried or mashed potatoes and salad. Serves
4-5.

MEAT PATTIES II
KEFTETHES

½ lb. stale bread

1½ cups water or
1 cup water and ½ cup dry wine
1 tablespoon salt
½ teaspoon pepper
1 teaspoon dried oregano
2-3 medium-sized onions, finely chopped
2 lbs. minced beef or veal
½ lb. minced pork
2 tablespoons fresh chopped mint or spearmint leaves
Flour. Olive oil for frying

Soak bread in the water. Cover onions with water and boil for 3 minutes.
Drain. Mix meats, bread, onions and remaining ingredients except flour and oil.
Cover and leave aside for 20 minutes.
Shape meat mixture into 38-40 patties and roll ligthly in flour. Shallow fry
until golden brown. Serve plain with a salad or with tomato sauce. Garnish with
fried potatoes. Serves 8.

MEAT PATTIES MARINATED

Prepare meat patties I or II. Strain oil in which the patties were fried into a
cup; clean pan. Return oil to the pan and heat. Stir in 2 tablespoons flour and
when it begins to brown add 1 cup hot water or stock, 1/2 cup dry wine, 1
heaped tablespoon tomato purée, 4-5 tablespoons vinegar, 2 cloves garlic, sliced,
1 bay leaf, salt, pepper and a very small sprig of rosemary. Simmer sauce for 10
minutes, stirring often. Pour over meat patties and serve either hot or cold.

NOODLES WITH MINCED BEEF

HILOPITTES ME KIMA

½ cup butter
1 medium onion, chopped
1 lb. minced beef
1 cup tomato sauce
1 lb. noodles
1½ cups grated cheese (kefalotiri or parmesan)

Melt 1/4 cup butter and add onion. Cook until onion is tender but not
browned. Add meat and sauté for 5 minutes. Stir in 1/2 cup tomato sauce and 1/2
cup water. Simmer, covered, for about 1/2 hour.
Cook noodles in boiling salted water. Drain well. Put 1/2 of cooked noodles
in bottom of greased baking dish. Sprinkle with cheese. Place meat mixture over
top. Cover with rest of noodles. Sprinkle with cheese. Pour remaining tomato
sauce over noodles. Cover with rest of cheese. Bake in a moderate oven for 15
minutes. Serves 6.

OVEN OMELETTE WITH MINCED MEAT (FROM RHODES)

SFOUGATO

½ cup butter
3 medium onions, chopped
1 lb. minced veal or beef
2 lbs. green squash (zucchini) cubed
2 teaspoons salt
½ teaspoon pepper
Parsley and dill, chopped
10 eggs. Breadcrumbs

Melt butter in a deep frying pan. Add onions. Cook until onions are tender
but not browned. Add meat and stir with a fork. Add squash, salt, pepper,
parsley, dill and 1 cup hot water. Simmer covered for 1/2 hour, stirring
occasionally. Cool.
Beat eggs slightly and add to the meat mixture. Grease a 2 quart baking dish
and sprinkle with breadcrumbs. Pour the mixture into baking dish and bake in a
moderate oven for 25 minutes or until firm. Serves 5-6.
PEPPERS STUFFED WITH MEAT AND RICE
PIPERIES YEMISTES

10 to 12 medium-size green peppers

2 teaspoons salt
½ cup butter
1 onion, finely chopped
1 clove garlic, crushed
1½ lbs. minced meat
½ cup rice
Chopped parsley
2 tomatoes, peeled and chopped
Salt and pepper
1 cup soft breadcrumbs
Butter
1½ cups tomato juice

Cut off a slice at stem end of peppers; seed and wash. Place in boiling salted
water and boil for 5 minutes. Drain. Heat butter in a frying pan and sauté onion
until soft. Add garlic and minced meat, stirring with a fork. Add rice, 2 or 3
tablespoons of chopped parsley, tomatoes, salt and pepper. Simmer for 5
minutes. Fill peppers and replace cut off slices as lids and place in a baking dish.
Mix the crumbs with the butter and sprinkle over the top of each pepper. Pour
the tomato juice in the baking dish around the peppers. Bake in a moderate oven
for about one hour. Serves 5 to 6.

STUFFED ARTICHOKES
AGINARES YEMISTES

8-10 large globe artichokes

1 lemon. Salt
½ cup butter
1 medium-sized onion, chopped finely
1 lb. minced meat
Pepper. Chopped parsley
1 heaped tablespoon toast crumbs
2 eggs
1½ cups béchamel sauce (see Sauces)
2 heaped tablespoons grated cheese

Cut off the stems of the artichokes and remove outer leaves until tender ones
remain. Cut 1-inch off the top, remove the choke from the centre and peel the
base all around. Put artichokes in a pan with enough water to cover, add lemon
juice and salt and cook for 20 minutes or until tender, but firm enough to hold
the filling. Drain.
Heat the butter in a frying pan and sauté onion until soft. Add minced meat,
1 tablespoon salt, pepper and parsley and sauté until lightly browned. Remove
from heat; add toast crumbs and l beaten egg. Fill artichokes
Prepare béchamel sauce, add 1 beaten egg and cheese. Put 1 heaped
tablespoon on top of each artichoke and bake in a moderate oven for 40 minutes
or until the tops are golden brown. Serves 4-5.
Smyrna sausages

SMYRNA SAUSAGES
SOUDZOUKAKIA

½ cup water
2 slices white bread
2 cloves garlic or
½ teaspoon garlic powder
2 teaspoons salt
½ teaspoon pepper
1 teaspoon cumin, ground
1 egg, slightly beaten
1¼ lb. minced beef
½ cup olive oil or butter for frying
1 can (1 lb. 3oz.) tomatoes
¼ cup butter
1 teaspoon sugar

Pour water over bread slices, soak for 10 minutes, then mash with a fork.
Chop garlic finely and add to bread with 1 teaspoon salt, 1/4 teaspoon pepper,
cumin, egg and minced meat. Mix together thoroughly and shape into 18-20
sausage-like rolls. Fry in hot oil until brown on all sides. Prepare a tomato sauce
with tomatoes, 1/4 cup butter, remaining salt, pepper and sugar. Simmer for
about 25 minutes. Add sausages and cook over a low heat, uncovered for 15
minutes longer. Serve hot with spaghetti, rice or with fried potatoes. Serves 5 to
6.
Baked Smyrna sausages: Place «soudzoukakia» into a 2 quart baking dish.
Pour over 1/2 cup butter. Bake in a very hot oven for 30 minutes. Boil tomatoes,
1/3 cup butter, 1 teaspoon salt and 1 teaspoon sugar for 15 minutes. Pour over
«soudzoukakia». Bake for 15 minutes longer.
With green olives: Boil for 5 minutes 1 cup olives. Drain and add to the
sauce.

Note: If desired add to the sauce 1/2 cup dry red wine.

POTATOES MOUSAKA
PATATES MOUSAKA

1 sliced onion
2 cloves garlic
1 cup butter
1 lb. minced meat
1 can (1 lb.) tomatoes
1 bay leaf
Salt and pepper
2½ lbs. potatoes
 Sauté onion and garlic with 2 teaspoons butter until soft. Add minced meat.
Cook stirring with a fork to break up meat. Add tomatoes, bay leaf, salt and
pepper. Simmer, covered, for 45 minutes.
Fry the potatoes lightly with remaining butter. Arrange layers of potatoes,
meat and tomato mixture in 2 1/2 quart casserole, finishing with a layer of
potatoes. Add 1 cup hot water, cover and bake in moderate oven 25 to 30
minutes. Serves 5.
Note: Cover fried potatoes and meat mixture with 2 cups béchamel sauce
(see Sauces) and bake, uncovered, in a moderate oven for 35 to 45 minutes.

STUFFED AUBERGINES(EGGPLANTS)I
MELITZANES YEMISTES

2 lbs. small round aubergines

1 cup butter
½ cup rice
Salt and pepper
1 small onion, chopped finely
1 lb. minced meat
A handful of chopped parsley
2 tomatoes peeled and chopped
1 cup tomato juice
1 tablespoon sugar

Cut about an inch off the thin end of the aubergines, and with a small spoon
or potato peeler scoop out most of the flesh. Sprinkle salt inside and leave for an
hour. Rinse and drain.
Heat 1/2 cup butter in a large frying pan, sauté onion, minced meat and
parsley. Add rice, salt, pepper and tomatoes. Stir for a few minutes.
Fill the aubergines with the stuffing (not too full), put the tops in, inverted
(so that they fit like corks), and arrange in a baking dish.
Bring to the boil tomato juice, 1 cup water and remaining butter. Add salt,
pepper and sugar and pour over aubergines. Cover and cook in a moderate oven
for 40 minutes. Uncover and cook for 30 minutes longer or until aubergines are
soft and sauce is thick. Serves 6.

STUFFED AUBERGINES(EGGPLANTS)II
MELITZANES PAPOUTSAKIA

2 medium-sized onions, finely chopped

1 lb. minced meat
¼ cup butter
2 medium tomatoes, peeled and chopped
2 teaspoon salt
½ teaspoon pepper
Chopped parsley
1 egg, slightly beaten
½ cup grated cheese
2 tablespoons dry breadcrumbs
2¼ lbs. aubergines (about 12, long and thin)
1½ cups olive oil
1 cup béchamel sauce
1 egg, beaten
1½ cups tomato sauce

Brown onions and meat lightly in butter, stirring constantly. Add tomatoes,
salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add
parsley, egg, 1/4 cup cheese and breadcrumbs.
Peel an inch strip from one end to the other of each aubergine and make a cut
lengthwise to within an inch of each end. (On one side of the aubergine only).
Wash and dry.
Heat oil in a large frying pan. Cook slowly, over medium heat about 6
aubergines at a time (covered) until soft and light brown, turning occasionally.
Remove carefully from saucepan with spatula and place in baking pan, keeping
cut surface of each aubergine on top. Insert knife blade into slashes and stuff
with meat mixture.
 Prepare one cup of béchamel sauce. Add 1 egg and remaining cheese. Pour
about a tablespoon on top of each aubergine. Sprinkle with additional grated
cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a
moderate oven for about 35 minutes. Serves 6.

STUFFED ZUCCHINI (GREEN SQUASH)

KOLOKITHAKIA YEM1STA

4 lbs. medium-sized zucchini

1 lb. minced meat
1 small onion, chopped finely
½ cup rice
Chopped parsley
1 tablespoon salt
½ teaspoon pepper
1½ cup tomato juice
1 cups water
¾ cup butter

Scrub the skin and cut off the stem end of the zucchini; scoop out the centres
with an apple corer, being careful not to come too close to the skin.
Mix the minced meat with the onion, rice, parsley, salt and pepper. Stuff
zucchini and lay them side by side in a baking dish. Bring to the boil the tomato
juice, water and butter. Pour over zucchini; cover and bake in a moderate oven
for 40 minutes. Uncover and bake 40 to 50 minutes longer or until golden
brown. Remove the zucchini to a hot serving dish and pour over the sauce.
Stuffed Zucchini

Stuffed zucchini with egg lemon sauce: Stuff zucchini as above and put
them in a baking dish. Omit tomato juice, and pour over zucchini 2 cups boiling
beef or chicken stock and the butter. Bake as above. Prepare egg and lemon
sauce 1 (see Sauces) and pour over zucchini.
Stuffed tomatoes

TOMATOES STUFFED WITH MINCED MEAT

TOMATES YEMISTES ME KIMA

10-12 medium-sized tomatoes

2 tablespoons sugar
1 cup butter
1 medium-sized onion, finely chopped
1¼ lbs minced meat
½ cup uncooked rice
Chopped parsley
Salt. Pepper
½ teaspoon cinnamon (optional)
Dry breadcrumbs
 Slice a piece from the top of each tomato and remove the pulp with a
teaspoon. Sieve the pulp and set aside. Arrange tomatoes in a baking pan and
sprinkle 1/2 teaspoon sugar into each one.
Heat 1/2 cup butter in a frying pan and sauté onion until soft. Add minced
meat and stir for a few minutes. Add rice, parsley, salt, pepper, cinnamon and 1
cup tomato pulp. Cover and cook over a low heat for 10 minutes. Remove from
heat and allow to cool. Fill the tomatoes, leaving room for the rice to swell and
replace tops. Pour on remaining butter (melted) and sprinkle with breadcrumbs.
Pour 1 cup tomato pulp in the bottom of the pan; bake in a moderate oven for
about 1 1/2 hours. Serves 5-6.
Note: Stuff some green peppers with the same stuffing and bake with the
tomatoes.

STUFFED VINE LEAVES WITH EGG AND LEMON SAUCE

DOLMATHAKIA AVGHOLEMONO

½ lb. fresh vine leaves or 1 15 ozs. can

1⅓ lbs. minced meat
½ cup uncooked rice
1 medium-sized onion, finely chopped
2 teaspoons salt
½ teaspoon pepper
Parsley and fresh dill, chopped
2 tablespoons olive oil
¼ cup water
⅓ cup butter
Egg and lemon sauce 11 (see Sauces)

Blanch fresh vine leaves, rinse in cold water and drain. If using canned vine
leaves rinse in warm water and drain.
Mix minced meat with remaining ingredients, except butter and egg and
lemon sauce. Place a spoonful of the filling on the stalk end of the leaf (being
sure the shiny side is face down), fold over sides and roll up lightly to make a
little roll about 2 inches long and 2/3 inch wide. Continue until all the filling is
used.
Place «dolmathakia» closely together in layers in a saucepan. Add butter and
3 cups boiling water. Put a plate onto the «dolmathakia» to prevent them from
unrolling, Cover and cook over a very low heat for about an hour or until the
water is absorbed· Serve hot with egg and lemon sauce. Serves 5.
Note: Omit egg and lemon sauce and serve «dolmathakia» with yoghourt.

ZUCCHINI (GREEN SQUASH) MOUSAKA

KOLOKITHAKIA MOUSAKA

3½ lbs. zucchini
1 cup olive oil
1½ lbs. minced meat
1 large onion, finely chopped
1 clove garlic, minced
2 heaped tablespoons butter
3 medium-sized tomatoes, peeled and chopped
2 teaspoons salt
Dash of ground pepper
2 heaped tablespoons toast crumbs
3 eggs. Parsley
Béchamel sauce (see Sauces)
½ lb. cottage cheese
½ cup grated cheese (kafalotiri or parmegan)

Cut zucchini into 1/3-inch slices. Heat oil in a large frying pan and fry
zucchini slices a few at a time, until slightly browned.
Sauté minced meat, onion and garlic in the butter. Add tomatoes, salt and
pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and
add toast crumbs, 1 beaten egg and chopped parsley.
Prepare béchamel sauce; add remaining eggs and cheeses.
Butter a 13×9×2-inch baking dish and sprinkle with dry breadcrumbs. Put
zucchini slices and meat mixture in layers. Top with béchamel sauce and bake in
a moderate oven for about 45 minutes or until golden brown.

POTATO MOUSAKA II

Follow recipe for zucchini mousaka. Substitute zucchini with potatoes sliced
and lightly fried.

MOUSAKA WITH THREE KINDS OF VEGETABLES

Follow recipe for zucchini mousaka. Use one lb. each potatoes, aubergines
and 1 1/2 lbs. zucchini. Increase minced meat to 2 lbs. Put one layer of potatoes
into the baking dish. Cover with half the minced meat mixture. Continue with
one layer of aubergine slices, remaining meat mixture and zucchini. Top with
béchamel sauce and bake.
Sesame Turnovers (from krete) page 174
11. POULTRY AND GAME

CHICKEN WITH LEMON

KOTOPOULO LEMONATO

1 2½ - to 3 lb. ready to cook roaster, quartered

½ cup butter
Juice of 1½ medium lemons
½ cup hot water
2 teaspoons salt
¼ teaspoon pepper

Sauté chicken in frying pan in hot butter until golden on all sides; remove to
3 quart casserole. Pour over the strained lemon juice and water. Sprinkle with
salt and pepper. Bake covered for 1 hour, or until chicken is tender, basting every
20 minutes. Remove chicken to heated platter; pour sauce over chicken. Serve
with rice-pilaf. Serves 4.

CHICKEN WITH RICE

KOTOPOULO PILAFI

1 3 - lb. frying chicken, cut into serving pieces

1 medium onion, chopped finely
½ cup butter
l½ lbs peeled and chopped tomatoes
1 tablespoon salt
½ teaspoon pepper
2 cups rice
4 cups boiling water
 Sauté chicken pieces and onion in butter until golden brown. Add tomatoes,
salt, pepper and 1/2 cup boiling water. Cover and simmer for 45 minutes. Wash
rice and add to the chicken with the remaining boiling water. Stir rice with a fork
so that the grains do not stick together; cover and simmer for 16 minutes or until
rice is soft. Serve with a bowl of yoghourt. Serves 6.

CHICKEN STEW
KOTOPOULO KAPAMA

1 3 - to 3 ½ lb. chicken
½ cup butter
1 medium-sized onion, finely chopped
1 1b. ripe tomatoes, peeled and chopped
½ cup white wine
2 teaspoons salt
½ teaspoon pepper

Cut the chicken into 4 pieces and lightly fry in the butter. Remove to a
saucepan. Sauté the onion in the same butter until soft. Add the tomatoes, wine,
salt and pepper. Bring to the boil and pour over the chicken. Cover and cook
over a low heat until chicken is tender and sauce is thick. Serve with fried
potatoes, with macaroni or with rice. Serves 4.
Chicken with Noodles (Kotopoulo me hilopites) : Prepare «Chicken
Stew». Boil 1 lb. noodles in salted water, drain and put in a casserole with the
chicken pieces. Pour over the sauce, sprinkle with grated cheese, dot with butter
and bake in a moderate oven for 10-15 minutes.
Chicken with Okra (Kotopoulo me bamies): Prepare «Chicken Stew».
Trim the cone-shaped tops from l lb. small okra. Wash, drain and place in a dish.
Sprinkle with salt and vinegar and set aside for half an hour. Wash them again
and drain; sauté in butter for a few minutes. Remove the chicken pieces from the
sauce to a serving dish and keep hot. Add the okra to the sauce with 1/2 cup hot
water, cover and cook over a very low heat for about 30 minutes. Put okra
around chicken and serve hot.
 Chicken with Fresh Peas (Kotopoulo me araka): Prepare chicken stew.
Ten minutes before the chicken is ready add 2 lbs. shelled and boiled peas with
1/2 cup of the hot water in which they were boiled. Or add 1 can peas.
Chicken with Onions (Kotopoulo stifatho): Follow recipe for Chicken
Stew. Add with the tomatoes 2 lbs. parboiled or fried small onions, 1 clove
garlic, l bay leaf, 1/3 cup olive oil and 1/2 cup red wine.

ROAST STUFFED CHICKEN

KOTOPOYLO YEMISTO

1 4 - lb. ready to cook roaster

2 teaspoons salt
¾ cup butter
2 heaped tablespoons pine nuts
½ cup rice
1 cup hot water
2 heaped tablespoons currants
¼ teaspoon pepper

Prepare chicken for roasting. Rub neck and body cavities lightly with salt.
Chop giblets into small pieces. In 1/4 cup hot butter in saucepan, sauté pine nuts
until they turn pink. Remove pine nuts and sauté giblets in same butter. Add rice;
sauté 3 minutes. Add pine nuts, water, currants, salt and pepper. Cover and cook
slowly over medium heat for about 10 minutes, or until the water is absorbed.
Fill chicken about two-thirds full, with the stuffing, packing it loosely, and sew
or skewer the opening. Truss bird and roast.
Place bird, with breast side up, on a rack in shallow pan. Cover top and sides
of chicken with a piece of cheese-cloth dipped in melted butter. Roast in a slow
oven for about 2 hours. If cheesecloth dries, moisten it with some of the dripping
in pan. Remove the cloth towards the end of the cooking period. Serve,
garnished with the stuffing. Serves 6.

PARTRIDGES IN WINE
 PERTHIKES KRASATES

3 ready to cook young partridges Salt. Pepper

½ cup butter
1 cup dry red wine
1 lemon

Cut partridges in half and sprinkle with salt and pepper. Brown in butter, add
wine, lemon juice and a small piece of lemon peel. Cover and cook over a low
heat until tender. Serves 6.

PIGEONS IN WINE SAUCE

PITSOUNIA KRASATA

4 young pigeons
Salt and pepper
½ cup butter
1 cup white dry wine
4 medium-sized ripe tomatoes peeled and chopped

Clean and sear the birds. Sprinkle with salt and pepper and roast in the butter
until golden brown. Add the wine and when it has almost evaporated add the
tomatoes. Cover and cook over a very low heat until the birds are tender and
sauce is thick. Serve with pasta, rice or fried potatoes. Serves 4.
Pigeons with peas: Add to the pigeons, at the end of cooking period, 1 cup
boiled or canned peas.
Pigeons with Olives: Boil one cup of green olives for 5 minutes. Add to the
pigeons 15 minutes before they are done.

POT-ROASTED DUCK
PAPIA PSITI KATSAROLAS
1 young duck
Olive oil
Chopped parsley
1 bay leaf
2 heaped tablespoons butter
Salt. Pepper
The juice of 1 lemon

Prepare the duck and add a few tablespoons oil, the parsley and bay leaf.
Leave for 3 to 4 hours. Brown in butter, add salt, pepper, lemon juice and 1/2
cup hot water. Cover and cook over a low heat for 2 hours or until tender.

STEWED DUCK
PAPIA KAPAMA

See «Chicken Stew».

DUCK WITH OKRA

PAPIA ME BAMIES

See «Chicken with Okra».

SALMI OF DUCK
PAPIA SALMI

See «Salmi of Wild Duck».

HARE WITH ONIONS

 LAGOS STIFATHO

1 hare
Vinegar
Marinade:
1 onion, sliced
1 carrot, sliced
2½ cups dry red wine
Bay leaf. Peppercorns
Sprig of rosemary
1 stalk celery
4 tablespoons vinegar

½ cup olive oil

½ cup butter
1 onion, chopped finely
2 cloves garlic
2 lbs. pickling onions, peeled
1 can (1 lb.) tomato juice
Salt and Pepper

Joint and wash the hare in plenty of water and vinegar. Put into a basin and
add the ingredients for the marinade; the sliced onion, carrot, wine, bay leaf,
peppercorns, rosemary, celery and vinegar. Cover and leave in the refrigerator
for at least 2 days.
Fried Sweet Cheese Pies
Cheese Pies — Meat Pie (from Crete)

Remove the pieces of hare from the marinade, dry and sauté in oil and butter
in a large frying pan until ligthly browned. Put in a casserole. In the same pan
sauté the chopped onion and garlic until soft. Add to the hare with the pickling
onions.
Boil the marinade for 10 minutes and strain. Pour the liquid over the hare
and onions. Add tomato juice, salt and pepper. Cover and cook in a moderate
oven for 2 1/2-3 hours or until hare is tender and sauce is thick. Serves 6-8.

RABBIT WITH ONIONS

KOUNELI STIFADO

Prepare rabbit as for Hare with onions. Leave in the marinade a few hours or
1 day.

QUAILS WITH RICE

ORTIKIA PILAFI

4 quails
1/3 cup butter
1 medium-sized onion, finely chopped
Salt and pepper
2 cups rice
Stock or water
Grated cheese (optional)

Clean and sear the quails. Heat the butter in a saucepan and brown the birds
sligthly. Add the onion and cook for a few minutes. Sprinkle with salt and
pepper and add 1/2 cup water or stock. Cover and cook over a low heat until
tender. Then add rice and 4-5 cups boiling water or stock. Cover and cook over a
very slow heat for 18 minutes. Serve plain or with grated cheese. Serves 4.
SALMI OF WILD DUCK
AGRIOPAPIA SALMI

1 wild duck
½ apple
1 piece of celeriac
2 heaped tablespoons butter
1/3 cup olive oil
Salt and pepper
1 medium-sized onion, finely chopped
1 clove garlic
Chopped parsley
1 cup dry white wine
l/2 cup stock
The juice of 1 orange

Clean and sear the bird. Discard the liver. Rinse well with plenty of water
and vinegar. Put inside the apple and celeriac, or sear the inside with a glowing
piece of charcoal to eliminate the fishy taste, (wild duck feed mainly on fish).
Heat the butter and oil in a saucepan and add the bird. Cook until golden
brown; add salt, pepper and a few tablespoons water or stock. Cover and cook
over a low heat for 30 minutes. Cut into 4 pieces, throw away the apple and
celeriac. (These will have absorbed the smell of fish).
Sauté the onion and garlic in the saucepan until soft. Add parsley, the pieces
of bird and wine. When half of the wine has evaporated, add stock and orange
juice. Cover and cook over a low heat until the meat is tender, and sauce is thick.

ROAST STUFFED TURKEY

GHALLOS YEMISTOS

8 to 10 lbs. turkey
Salt and pepper
1 medium chopped onion
1 cup butter
1 lb. minced veal
Turkey livers, chopped
1 cup rice
1 cup hot water
½ cup currants or sultanas
½ cup pine-nuts, broken walnuts or blanched and shredded almonds
1 lb. boiled, peeled and halved chestnuts

Clean the turkey and wash thoroughly. Rub the insides well with salt and
pepper. Prepare the stuffing: sauté onion in a little butter until soft but not
coloured, then add the minced meat, turkey livers, salt and pepper and cook
stirring for a few minutes. Add rice, hot water and cook, covered, over a low
heat for 10 minutes. Add currants, pinenuts and chestnuts. Stuff turkey and sew
up. Place breastside up on a rack in a roasting pan with 1/2 cup hot water. Pour
over turkey 1/4 cup butter. Bake uncovered in a slow oven for 4 to 5 hours. Baste
frequently with remaining butter. Or, bake the turkey covered with foil or with a
cloth dipped in melted butter, removing foil or cloth towards the end of the
cooking period.
Note: If there is too much stuffing for the turkey it can be cooked separately
in the pan juices and served with the roasted turkey.

ROAST STUFFED GOOSE

HINA YEMISTI

See «Roast stuffed Turkey».

WOODCOCKS IN WINE SAUCE

BECATSES KRASATES

4 woodcocks
½ cup butter
1 onion finely chopped
Salt and pepper
1 heaped teaspoon flour
½ cup red dry wine
3 medium-sized tomatoes

Clean and sear the birds. Keep aside the livers.

Heat half of the butter in a saucepan and lightly brown the birds. Add the
onion, salt and pepper and the livers (chopped). Cook for a few minutes.
Sprinkle with the flour, then add the wine and tomatoes. Cover and cook over a
low heat until the birds are tender. Remove onto a platter and keep hot. Rub
sauce through a sieve, heat and pour over the birds. Serves 4.
Note: Add with the onion 1 carrot sliced and 1 stalk of celery.
12. VEGETABLES

ARTICHOKES WITH OLIVE OIL

AGINARES A LA POLITA

6 large artichokes
Lemon. Salt
3-4 spring onions, chopped
12 very small onions
2 carrots, sliced
12 very small potatoes
2 tablespoons flour
1 cup olive oil
Salt and pepper
Dill or parsley

Remove outer leaves of artichokes until tender ones remain and cut off 1-
inch from the top. Also remove choke from the centre and peel the base all
around. Place cleaned artichokes in salted water with lemon juice added to
prevent discolouration.
Put the spring onions and whole onions in a flat saucepan. Add carrots,
artichokes and potatoes. Pour over olive oil, the juice of a lemon and flour
diluted in 1 cup water. Sprinkle with chopped dill or parsley, salt and pepper.
Add enough hot water to barely cover the vegetables. Bring to boil, cover and
simmer for l hour or bake (covered) in a moderate oven for 1 1/2 hours, until
tender.
Serve artichokes with the other vegetables on a serving dish and sprinkle
with dill or parsley. Serves 6.
Note: All meals cooked with oil taste better when eaten cold.
AUBERGINES (EGGPLANTS) WITH OLIVE OIL
MELITZANES ME LATHI

2 lbs. aubergines (long-type)

1 cup olive oil
2 large onions, sliced thinly
2 lbs. ripe tomatoes
Chopped parsley
3-4 cloves garlic, sliced
Salt. Pepper
2 tablespoons sugar

Cut off the green end of each aubergine and in each one make a deep slit
almost from end to end. Heat the oil in a frying pan and fry the aubergines over a
low heat for 10 minutes, turning once or twice. Remove from the pan and put
into a casserole. In the same oil in the frying pan, sauté the onions until soft. Add
2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the
mixture to cook for 15 minutes and fill the slits of the aubergines. Force
remaining tomatoes through a sieve and pour over the aubergines. Add salt,
pepper and sugar. Cover and cook over a low heat or in medium oven for 40 to
45 minutes. Serve cold. Serves 4.

BAKED SUMMER VEGETABLES

BRIAMI

1 lb. zucchini (green squash)

1 lb. aubergines
1 lb. potatoes, peeled
2 onions, sliced
2 green peppers
l½ lbs. tomatoes
1½ cups olive oil
Salt and pepper
Parsley, chopped

Scrape and wash zucchini. Slice all vegetables in 1/2-inch pieces. Arrange in
baking pan. Add olive oil and one cup hot water. Sprinkle with salt, pepper and
parsley. Cover and bake in moderate oven for 1 1/2 hours. Uncover for the last
30 minutes. Serves 4-5.

BROAD BEANS WITH OLIVE OIL

KOUKIA ME TO LATHI

3 lbs. broad beans

5-6 spring onions, sliced
1 cup olive oil
Salt and pepper
1 teaspoon sugar
2 heaped tablespoons dill, chopped
Yoghourt

Shell the broad beans, wash and drain. Sauté onions in oil until soft. Add
broad beans, salt, pepper, sugar, dill and enough hot water to barely cover. Cover
and cook over a medium heat until broad beans are tender and water has almost
evaporated. Serve with yoghourt. Serves 5.
Broad beans with artichokes (Koukia me aginares): Prepare 5 artichokes
as for «Artichokes with olive oil». Cook with the broad beans as above.

DRIED BEANS WITH TOMATO SAUCE I

FASOLIA YAHNI

1 lb. dried beans

¾ cup olive oil
2-3 medium sized-sliced or chopped onions
1 lb. chopped tomatoes or 1 can (1 lb.)
Salt. Pepper

Wash the beans, cover with cold water and bring to the boil. Leave for 1
hour. Drain, cover with fresh water and cook over a low heat for 11/2 hours or
until almost tender.
Heat the oil in a frying pan and sauté onions until soft. Add tomatoes, salt
and pepper. Bring the sauce to the boil, add to the beans, cover and simmer for
about 30 minutes. Serve hot or cold. Serves 4-5.

DRIED BEANS WITH TOMATO SAUCE II

FASOLIA PLAKI

Prepare as for «Dried beans with tomato Sauce 1». Use only 1 chopped
onion, 2-3 cloves garlic and a handful of chopped parsley.
Note: For «Fasolia plaki» use butter beans (very large white beans).

FRESH PEAS WITH ARTICHOKES

ARAKAS ME AGINARES

2½ lbs. fresh peas

4 artichokes
Juice of 1 lemon
2 tablespoons flour
5-6 spring onions, sliced
1 cup olive oil
1 can (1 lb.) tomato juice
2 heaped tablespoons parsley
Salt. Pepper. Sugar

Hull and wash the peas. Prepare artichokes: remove outer leaves until tender
ones remain, cut off 1-inch from top and peel the base all around. Cut artichokes
in half and with a teaspoon remove the choke from the centre. Drop immediately
into a bowl with water, lemon juice and flour and leave for 15 minutes.
Heat the oil in a saucepan and sauté onions until soft. Add tomato juice, 1
cup water, parsley, salt, pepper, peas, artichokes (drained) and 1 teaspoon sugar.
Cover and cook for 40 minutes or until peas and artichokes are tender and sauce
is thick. Serve hot or cold. Serves 4-5.

FRESH PEAS SAUTE

ARAKAS VOUTIROU OR SAUTE

2½ lbs. fresh peas

1 teaspoon salt
1 teaspoon sugar
⅓ cup butter
3 whole fresh spring onions, diced
Chopped parsley
Pepper

Hull and wash the peas and place in a saucepan. Add salt and sugar and
enough boiling water to cover. Cook for 15 to 20 minutes or until tender. Heat
the butter and sauté onions until soft. Add parsley, pepper and the drained peas.
Cook slowly for 10 minutes. Serve with meat dishes. Serves 4 to 5.
Fresh peas with tomato sauce (Arakas voutirou me saltsa tomata): Cook
with the peas 1 can (1 lb.) tomato juice.

FRIED AUBERGINES (EGGPLANTS)

MEL1TZANES TIGHANITES

Small round aubergines

Salt
Flour or fritter batter
Olive oil for frying
 Cut green end off aubergines, slice thinly, sprinkle with salt and set aside for
an hour. Rinse in cold water; drain. Dip slices into flour and fry in a small
amount of oil or dip into fritter batter and deep fry until golden brown. Drain on
absorbent paper and sprinkle with salt. Serve plain, with tomato sauce or with
garlic sauce (Skorthalia).

FRIED CAULIFLOWER
KOUNOYPITHI TIGHANITO

1 medium-sized cauliflower
Salt
Fritter batter:
1 cup flour
2 eggs, beaten
½ cup milk
2 tablespoons melted butter
Salt. Pepper
Olive oil for frying

Separate fresh cauliflower into flowerets and cook in boiling salted water
until tender but firm. Drain well, cool and dry with paper towels.
Mix flour, eggs, milk, melted butter, salt and pepper to make a batter. Dip
flowerets into batter. Fry a few at a time, in hot olive oil. Serve hot. Serves 4.

FRIED ZUCCHINI (GREEN SQUASH)

KOLOKITHAKIA TIGHANITA

2 lbs. medium-sized zucchini

Salt and pepper
Flour
Olive oil for frying
 Wash zucchini and cut into 1/4-inch slices. Mix salt and pepper into flour.
Dip each into the seasoned flour and shake off any excess. Heat olive oil in a
large frying pan. Fry a few zucchini slices at a time in the hot oil until golden
brown. Serve with scorthalia (garlic sauce) or with tomato sauce.

OKRA WITH TOMATOES

BAMIES ME SALTSA, LATHERES

1 lb. small, fresh okra

½ cup vinegar. Salt
¾ cup olive oil
2 medium onions, peeled and coarsely chopped
1 lb. fresh or canned tomatoes
Salt and pepper
1 teaspoon sugar

Trim the cone-shaped tops from the okra, wash, drain and place in a dish.
Sprinkle with salt and vinegar and set aside for half an hour (to prevent okra
from splitting while cooking). Wash them again and then dry thoroughly.
Heat the olive oil in a large frying pan and add the chopped onion. Cook
gently until the onion is tender. Add the okra and cook, tossing lightly, until they
are slightly browned. Add the tomatoes peeled and chopped (if fresh), salt and
pepper. Cover the frying pan and simmer gently for about 45 minutes, or until
tender. Serve cold. Serves 4.

POTATO PATTIES
PATATOKEFTETHES

2 lbs. cooked mashed potatoes

1 egg. 1 egg yolk
1 cup grated cheese
2 tablespoons chopped parsley
Salt and pepper
1 small chopped onion
Flour. Olive oil

Mix all ingredients except flour and olive oil. If mixture is too soft, add a
little flour. Shape into balls the size of an egg. roll in flour, flatten slightly and
arrange on a floured dish. Cover with waxed paper and chill well. Just before
serving, quickly fry potato patties in olive oil, over medium heat until golden on
both sides. Serve with beetroot salad and sauce (Skorthalia).

SPINACH SAUTE
SPANAKI SAUTE

2½ lbs. fresh spinach

½ cup butter
2 or 3 fresh spring onions diced
Salt and pepper
Chopped dill

Wash the spinach thoroughly several times; drain well. Heat butter in a
saucepan. Add onions and sauté for 5 minutes or until soft. Add spinach, salt,
pepper and dill; stir and cover. Cook for about 15 minutes, or until just tender.
Serves 4.

STEWED POTATOES
PATATES YIAHNI

3 lbs. potatoes
2 medium-sized onions, thinly sliced
1 cup olive oil
1-1½ lbs. ripe tomatoes, peeled and sliced
Salt and pepper
Chopped parsley

Peel and wash potatoes. Cut into 1/3 inch slices and leave in water.
Sauté onions with oil in a saucepan until soft. Add tomatoes and potatoes in
layers. Sprinkle with salt, pepper and parsley, add 2 cups hot water, cover and
cook over a low heat for about 30 minutes until potatoes are soft and sauce is
thick. Or, bake in a moderate oven for about 1 1/2 hours. Serve hot or cold.
Serves 5-6.
Stewed potato s with garlic (Patates plaki): Omit onions and add 3 to 4
cloves garlic, sliced.
Stewed potatoes with salted cod: Prepare «Patates Yiahni»; sauté 2 sliced
cloves garlic with the onions. Add 1 lb. cod fillets, soaked overnight, and
simmer over a very low heat for 5-6 minutes.

POTATOES STEWED WITH LEMON

PATATES LEMONATES

2½ lbs. peeled and quartered potatoes

1 teaspoon salt
¼ teaspoon pepper
1 bay leaf
2 cups hot water or beef stock
Juice of 1 lemon
2 cloves garlic
Chopped parsley
½ cup butter

In a large frying pan combine all ingredients except parsley. Cover and cook
slowly until potatoes are tender. Sprinkle with parsley and serve with fried or
boiled pork or lamb chops. Serves 4 to 5.
STEWED ZUCCHINI (GREEN SQUASH)
KOLOKITHAKIA YIAHNI OR PLAKI

Prepare as for «Stewed Potatoes» (Yiahni or Plaki). Use 4 lbs. zucchini; omit
1 cup water.
Note: Cook stewed zucchini covered in a casserole (yiouvetsi) in a moderate
oven for about 1 1/2 hours. When done put on top feta-cheese, sliced, or sprinkle
with grated cheese. Leave under the grill for 10 to 12 minutes.

STRING BEANS WITH OLIVE OIL

FASOLAKIA ME LATHI

2½ lbs. string beans

1 cup olive oil
2 onions, sliced thin
1 clove of garlic (optional)
1 lb. tomatoes, chopped
3 tablespoons parsley, chopped
Salt and pepper
1 heaped teaspoon sugar

Remove ends of string beans and prepare in one of the following ways: cut
into 2-inch pieces; snap or cut crosswise into thin slanted slices; or cut
lengthwise into thin strips.
Heat the oil in a saucepan. Add onions and garlic and cook until soft. Add
tomatoes, beans, parsley, salt, pepper and sugar. Cover and cook over moderate
heat for about 1/2 hour. Serve cold. Serves 4-5.

TOMATOES STUFFED WITH RICE

TOMATES YEMISTES ME RIZI
10-12 medium-sized tomatoes
4 tablespoons sugar
1¼ cup olive oil
1 large onion, chopped
1 cup uncooked rice
½ cup currants
2 tablespoons pine nuts (optional)
2 tablespoons chopped mint or parsley
Salt and pepper
Dry breadcrumbs

Wash tomatoes and cut a thin slice from the stem end. (These must be saved
and used later as lids). Scoop out pulp with teaspoon and sprinkle with sugar
inside.
Heat 1/2 cup olive oil in frying pan, and cook the onion until soft. Add the
rice, stir well and cook for a few minutes. Add half the tomato pulp, drained and
chopped, 1/2 cup hot water, the currants, pine nuts, mint or parsley, remaining
sugar, salt and pepper. Cover and cook for 10 minutes. Fill tomatoes with
mixture, leaving room for the rice to swell; replace the lids and arrange in
shallow baking pan. Force the remaining tomato pulp through a sieve and pour
into the pan. Pour 1 tablespoon oil over each tomato and sprinkle with
breadcrumbs. Bake in a moderate oven for 1 1/2 hours. Serve cold. Serves 5.
Note: A few green parboiled peppers can be filled with the rice mixture and
baked with the tomatoes.

ZUCCHINI (GREEN SQUASH) STUFFED WITHOUT MEAT

KOLOKITHAKIA PAPOUTSAKIA

2½ lbs. medium-sized zucchini

1 tablespoon salt
½ cup butter
1 small chopped onion
1½ cups fresh breadcrumbs
3 eggs
¼ teaspoon pepper
1 cup grated cheese
2 tablespoons chopped parsley
1 cup béchamel sauce (see Sauces)

Zucchini Stuffed without meat

Scrub and wash zucchini well and cut off ends. Cook whole with one
tablespoon salt in boiling water for about 8 to 10 minutes; Drain.
Cut an inch strip from one end to the other of each squash; arrange in baking
pan. With teaspoon, carefully remove centres. Chop into small pieces.
Heat 1/4 cup butter in a small saucepan and sauté onion till tender. Add
chopped zucchini centres and cook for about 5 minutes. Add breadcrumbs, 2
eggs, pepper, 1/2 cup cheese, parsley and 1/2 teaspoon salt. Pile mixture into
zucchini shells.
Make béchamel sauce, add 4 tablespoons cheese and 1 egg. Cover stuffed
zucchini with sauce; dot with remaining butter and sprinkle with remaining
cheese. Bake, uncovered, in a moderate oven for about 30 minutes, or until
brown on top. Serves 4.
zuchini Stuffed with meat: Prepare as above, but omit 1 cup breadcrumbs.
Sauté the onion with 1/2 lb. minced meat.

VEGETABLE STEW WITH OLIVE OIL

LAHANIKA THIAFORA ME LATHI

1 lb. green beans

1 lb. aubergines (Eggplant)
1 lb. green squash (zucchini)
2 large green peppers
1 lb. potatoes
1½ lbs. tomatoes
2 medium onions (sliced)
2 tablespoons salt
½ teaspoon pepper
2 teaspoons sugar
1¼ cups olive oil
Chopped parsley

Wash green beans. Remove ends and strings if any. Cut into 2-inch pieces.
Wash and cut aubergines into small pieces. Scrub green squash, cut off ends and
wash. Cut in halves lengthwise and crosswise into 1-inch pieces. Wash and
remove seeds from peppers. Cut into strips. Peel and wash potatoes. Cut in small
pieces. Wash, peel and cut tomatoes into slices. Peel, wash and slice onions. Put
all vegetables together in layers in a large stewpan. Add salt, pepper, sugar, olive
oil, parsley and 1 cup hot water. Cover and cook over a low heat for 1 1/2 hours
or bake (covered) in a moderate oven for 2 hours, until vegetables are soft and
most of the liquid has evaporated. Serve cold. Serves 6-8.
Almond Pears (from the island of Hydra)

13. DESSERTS AND SWEETS

ALMOND PEARS (FROM THE ISLAND OF HYDRA)

AMYGTHALOTA

1 lb. blanched almonds

1 cup sugar
5 tablespoons fine semolina (cream of wheat)
1 lb. icing sugar
1½ cups orange flower water
Butter. Cloves

Mix the almonds with 2 tablespoons sugar and grind them fine, Or use
commercially ground almonds. Add remaining sugar, semolina, and 6
tablespoons orange flower water. Knead this mixture to a soft dough. If too stiff
add 1 or 2 tablespoons orange flower water. Break off small pieces, the size of a
walnut, and shape these into ((pears)). At the end of each, insert 1 clove for the
«stalk». Arrange on a buttered and floured baking sheet and bake for 20 minutes
in a slow oven. When the almond pears are cool, dip them quickly into orange
flower water and then coat with icing sugar. After a few minutes coat them again
in icing sugar.
Aubergines (eggplants) Mousaka Zucchini (Green Squash) stuffed without meat
Sweet Fried Bow-Knots Greek Doughnuts

Baklava

BAKLAVA

1 lb. pastry sheets (phyllo)

1 ½ cups melted butter
1 lb. walnuts or almonds, chopped fine
½ cup dry breadcrumbs
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon cloves
For the syrup:
4 cups sugar
2 cups water
Juice of one lemon

Place 1 pastry sheet in well-buttered 9×13-inch baking pan and brush with
butter. Place second pastry sheet on top of the first and butter again. Repeat until
6 layers of buttered pastry sheets have been built up.
Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle
top pastry sheet thick with walnut mixture and place two buttered pastry sheets
over this. Repeat in same manner until all ingredients have been used, ending
with 6 pastry sheets.
Brush top with remaining butter and trim edges with sharp knife. Cut
diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle
with water.
Bake in moderate oven for about 1 hour or until golden.
Prepare syrup: Boil sugar, water and lemon juice for 10 minutes. Pour hot
syrup over cooked baklava. Allow to stand several hours before serving. Serves
about 30.

ALMOND TORTE
GLYKISMA AMIGTHALOU

2 ½ cups sifted flour

2 teaspoons baking powder
½ teaspoon soda
⅔ cup butter
½ cup sugar
3 eggs
¾ cup yoghourt or buttermilk
1 cup ground almonds
For the syrup:
2 cups sugar
1 cup water
The juice of ½ lemon
 Sift flour, baking powder and soda.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time; add
sifted dry ingredients alternately with yoghourt, mixing well after each addition.
Add almonds.
Pour batter into greased pan, 9xl3x2-inches. Bake in a moderate oven for
about 45 minutes. Cool.
Boil sugar, water and lemon juice for 5 minutes. Pour syrup over almond
torte. Cool and serve with whipped cream, if desired. Cut in 18 or 24 squares.

BAKED HALVA
HALVAS TOU FOURNOU

½ cup sifted flour

2 teaspoons baking powder
¼ teaspoon salt
2 cups semolina (or cream of wheat)
1 cup finely chopped nuts
¾ cup butter
1 cup sugar
3 eggs
¾ cup milk
Grated lemon peel
3 cups sugar
3 cups water
3 cloves
A piece of cinnamon

Sift together flour, baking powder and salt; mix in semolina and nuts. Cream
butter and sugar until light; add well beaten eggs. Add milk alternately with dry
ingredients. Stir after each addition until just smooth. Add a little grated lemon
peel and put in a greased 10-inch square pan. Bake in a moderate oven for about
45 minutes.
Boil the sugar, water, cloves and cinnamon for 5 minutes and and as soon as
Halva comes out of the oven pour the syrup on top. Cool and cut into square
pieces. If desired, it can be served with whipped cream.

COPENHAGEN ALMOND SWEET

COPENHAYI

6 eggs, separated
½ cup sugar
4 tablespoons orange juice
½ teaspoon cinnamon
1 teaspoon baking powder
1½ cups ground unblanched al monds
¾ cup toast crumbs
¼ teaspoon salt
¾ lb. pastry sheets (phyllo)
⅔ cup clarified butter
For the syrup:
2 cups sugar
1 cup water
Juice of ½ lemon
 Copenhagen almond sweet
This almond sweet was created in honour of King George I of the Hellenes (who was a Danish Prince) at
the beginning of his reign.

Beat egg yolks with the sugar until mixture is very thick. Add orange juice,
cinnamon, baking powder, almonds and toast crumbs.
Beat egg whites with salt until stiff, but not dry and fold into the almond
mixture.
Line a 9×13-inch greased baking pan with half of the pastry sheets, brushing
each sheet liberally with butter. Turn almond mixture into the pan and cover with
remaining buttered pastry sheets. Make four long slits in the first 3 pastry sheets,
with a sharp knife. Bake in a moderate oven for about 45 minutes. Allow to cool.
In a saucepan boil sugar, water and lemon juice for 10 minutes. Pour hot
syrup over almond pie. When cold, cut into squares. Makes 24-28 pieces.
CHRISTMAS SWEETS
MELOMACARONA

2 cups olive oil

¾ cup sugar
¾ cup orange juice
¼ cup brandy
7½ -8 cups sifted flour
2 teaspoons baking powder
1 teaspoon soda
For the syrup:
2 cups honey
2 cups sugar
2 cups water

Beat together first 4 ingredients. Sift flour, baking powder and soda 3 times.
Add the sifted dry ingredients to the oil mixture and knead gently.
Pinch off small portions of dough the size of an egg and form into little
patties. Roll them to make oblong rolls. Place on ungreased baking sheet and
bake in moderate oven for 30 minutes.
Boil honey, sugar and water for 5 minutes. Pour syrup over
«melomacarona». Allow to soak for 15 minutes, take them out of the syrup and
place on large plate. Sprinkle with chopped walnuts and cinnamon, if desired.
Makes 40.

FRIED SWEET CHEESE PIES

KALITSOUNIA STO TIGHANI

4 cups flour
4 tablespoons olive oil
1 teaspoon salt
¾ cup water
1 lb. mizithra or manouri cheese (Cottage cheese)
1 egg, lightly beaten
½ teaspoon cinnamon
1 teaspoon grated lemon rind
2 tablespoons sugar
Olive oil for frying
Sugar. Cinnamon

Prepare a stiff dough with the flour, olive oil, salt and water. Leave, covered,
for an hour.
Mix cheese, egg, cinnamon and sugar.
Roll out pieces of dough 1/8 inch thick, onto a floured board, and cut into
small rounds 3 inches in diameter. Place 1 tablespoon of the cheese mixture on
each round of dough, moisten edges; fold over and seal well, pressing the edges
together with a fork. Deep fry in hot oil until golden brown. Sprinkle with sugar
and cinnamon and serve hot.

FRIED ROSETTES (FROM CYPRUS)

GLYTZISTA

3 cups flour
6 tablespoons peanut or corn oil
½ cup water
1½ teaspoons salt
Peanut oil or corn oil
Syrup. Almonds
Cinnamon. Ground cloves

Make a stiff dough with the flour, peanut or corn oil, water and salt. Roll out
very thin and cut into long 1-inch wide strips. Take the edges of the two long
sides, and press together at 1-inch intervals, and coil. Or, make strips 8-inches
long and 2-inches wide; cut 2 slits lengthways to within an inch of each end;
twist and press the two ends to form rings. Deep fry in hot peanut or corn oil
until golden brown. Dip into syrup, drain and sprinkle with blanched almonds,
cinnamon and cloves.
The syrup: Boil for 3 minutes 2 cups sugar, 1 cup water and 1 tablespoon
lemon juice.
Note: Add to the syrup 1/2 cup honey. (See picture, page 64)

FRITTERS
TIGHANITES

1½ cups flour
2 teaspoons baking powder
3 tablespoons sugar
1 egg, beaten
½ cup milk
Olive oil for frying
Honey. Cinnamon
Greek doughnuts

Sift flour, baking powder and sugar Beat egg with milk and stir into flour
mixture. Heat 2 cups oil in a large frying pan. When oil is hot drop in batter from
a large spoon.
Cook fritters over a moderately low heat until golden brown on both sides.
Drain on kitchen paper and serve at once with honey and cinnamon.
Fritters with dried fruit: Add to the flour mixture 3 tablespoons sultanas
and 3 tablespoons chopped walnuts.

GRAPE JUICE PUDDING

MOUSTALEVRIA

7 cups fresh grape juice

1 cup flour
Blanched almonds or walnuts chopped
Sesame seeds. Cinnamon

Fresh grape juice must first be cleared: -tie 1/2 cup wood ashes in a muslin
bag, put in a saucepan with the grape juice and boil for 10 minutes. Leave
overnight. Next day strain carefully and boil for 30 minutes. Cool.
Mix flour with 2 cups cold grape juice. Bring to the boil the remaining grape
juice. Add the flour mixture, stirring continuously over a low heat, until mixture
is thick. (It will be ready when a drop on a plate stays round). Pour moustalevria
into small or large plates and when set, sprinkle with blanched almonds, walnuts
or with sesame seeds and cinnamon. Cut into squares.

GREEK DOUGHNUTS
SVINGHI

⅓ cup butter
1 cup water
½ teaspoon salt
2 tablespoons sugar
½ teaspoon grated orange rind
1 cup sifted flour
3 eggs
Olive oil for frying
2 cups sugar
1 cup water
1 tablespoon lemon juice
Cinnamon

Place butter in a small saucepan. Add water, salt, sugar, orange rind; bring to
boil. Add all the flour at once; stir until smooth. Cook, stirring, until mixture
leaves sides of pan in ball that does not separate. Remove from heat and cool till
lukewarm. Add eggs, one at a time, beating after each addition till smooth.
Drop dough from a teaspoon into plenty of hot olive oil. Cook over a
moderately slow heat only as many doughnuts at a time as will float easily in oil.
As soon as doughnuts rise to surface, turn with long handled fork. Turn often
until golden. Remove, hold over oil 1 second; drain on absorbent paper.
Prepare syrup as follows: boil 2 cups sugar, 1 cup water and 1 tablespoon
lemon juice for 10 minutes. Pour syrup over doughnuts, sprinkle with cinnamon
and serve hot.

HONEY PUFFS
LOUKOUMATHES

1 package dry yeast or 1 oz. fresh yeast

2 cups warm water
1 teaspoon sugar
4 cups flour
1 teaspoon salt
Olive oil for deep frying
Honey. Cinnamon

Dissolve yeast in 1 cup warm water. Add 1 teaspoon sugar and 1 1/2 cups
flour; beat batter until smooth, cover and leave in a warm place. When doubled
its size add remaining water, salt and enough flour to make a thick batter. Cover
again and allow to rise until it begins to bubble-about 1 1/2 hours.
Heat plenty of oil in a deep frying pan. When it begins to smoke drop in the
dough in small spoonfuls, about 10 at a time. Fry over a moderately slow heat
until puffed and golden brown; take them out with a perforated spoon and pour
over honey. Sprinkle with cinnamon and serve very hot.

HALVA WITH SEMOLINA

HALVAS SIMIGTHALENIOS

½ cup butter
1 cup coarse semolina or cream of wheat
2 heaped tablespoons pine nuts (optional)
2 heaped tablespoons blanched and shredded almonds
1½-2 cups sugar
2 sticks of cinnamon
2-3 cloves
2 cups boiling water
Cinnamon

Heat the butter in a heavy saucepan and add the semolina stirring
continuously over a low heat. When the mixture begins to brown add the pine-
nuts and almonds and stir until semolina is golden brown. Stir in sugar,
cinnamon and cloves. Add water, stir until blended and cook for a few minutes
until the syrup is absorbed. Remove from heat and cover with a napkin. Leave
for about 15 minutes, put into a bowl, press it down firmly and turn onto a
serving dish. Garnish with pine nuts or almonds and sprinkle with cinnamon.
Kadaifi with Cream

HONEY AND WALNUT WAFERS (FROM ANDROS)

PASTELI

4 cups coarsely chopped walnuts

½ cup toast crumbs
1⅓ cups honey
1 cup sugar
Orange flower water
Sesame seeds
Orange tree leaves

Mix walnuts and crumbs.

 Put honey and sugar in a small heavy saucepan and boil to 250°—256° F.
(very firm ball). Remove from heat and add to walnut mixture. Moisten a marble
slab or a tray with orange flower water, cover with sesame seeds and spread
mixture with a spatula to 1/2 inch thickness. Dip your hands in orange flower
water and press mixture flat. Sprinkle with sesame seeds and leave for two
hours. Cut into diamond shapes and place each on an orange leaf. Keep covered
in refrigerator.

KADAIFI WITH CREAM

KADAIFI ME KREMA

½ cup melted butter

1 lb. Kadaifi pastry
2 cups sugar
1½ cups water
The juice of ½ lemon
Cream filling:
½ cup flour
½ cup sugar
3 cups milk
4 egg yolks
1 teaspoon vanilla
¾ lb. cream, whipped
Candied cherries

Brush with butter a baking pan 9×13 inches and spread in the kadaifi pastry.
Pour over remaining butter and bake in a moderate oven for 30 minutes. Allow
to cool.
Boil for 5 minutes the sugar, water and lemon juice. Pour syrup over kadaifi.
Prepare cream filling: mix flour and 1/2 cup sugar in the top of a double
boiler. Stir in milk. Place over boiling water and stir constantly until thick and
smooth. Stir a little of the hot mixture into slightly beaten egg yolks; slowly stir
into remaining hot mixture. Cook over hot water for 2-3 minutes, stirring
constantly. Cool, add vanilla and pour over kadaifi. Chill for 2-3 hours, cover
with whipped cream and garnish with candied cherries. Cut into squares. Makes
22 pieces.

«LADY FINGERS» (FROM CYPRUS)

THAKTILA KYRION

¼ cup butter
2½ cups flour
1 teaspoon salt
2 tablespoons lemon juice
6 tablespoons water
1 cup chopped almonds
2 tablespoons sugar
½ teaspoon cinnamon
Peanut or corn oil for frying
Syrup. Almonds

Rub the butter into the flour with fingers; add salt, lemon juice and water and
knead to a stiff dough. Roll out into a sheet 1/8 inch and cut into 2×3 inch
pieces.
Mix almonds, sugar and cinnamon. Brush dough pieces with water and put a
teaspoon of almond mixture onto each. Roll into a small roll and press the two
ends with a fork. Deep fry «lady fingers» a few at a time until golden brown. Dip
in cold syrup, drain and sprinkle with blanched chopped almonds.
The syrup: Boil for 5 minutes 2 cups sugar, 2/3 cup water and 1/2 cup
honey. (See picture, page 64)

MARZIPAN (FROM METELENE ISLAND)

ZAHAROPOULIA
1½ cups sugar
¾ cup water
3 cups blanched ground almonds
½ teaspoon ground mastic
Confectioners’ sugar

Boil the sugar and water for 10 minutes. Add almonds and stir over a low
heat until mixture is thick. Remove from heat, add mastic and stir until cold. Dip
hands in confectioners’ sugar and mould mixture into fancy shapes e.g. birds,
flowers, fruits. Dust with confectioners’ sugar.

MILK PIE
GHALATOBOUREKO

6-8 eggs
1 cup sugar
1½ cups fine semolina, cream of wheat or rice flour
7 cups milk
Grated lemon peel
3 tablespoons butter
1½ lbs. pastry sheets (phyllo)
¾ cup melted butter

Syrup:
2 cups sugar
1 cup water
1 tablespoon lemon juice

Beat the eggs with the sugar until thick. Add semolina, milk and flavouring.
Cook over a low heat until mixture thickens stirring continuously. Remove from
heat; add 3 tablespoons butter.
Butter a baking pan 9×12×2 inches and lay 2/3 of pastry sheets, brushing
each sheet with melted butter. The edges of the pastry sheets should come up
above the top of the pan. Spread milk mixture over pastry sheets and turn in the
edges of the phyllo over the cream. Cover with remaining pastry sheets, brushing
each with melted butter. Pour any remaining butter over top. Cut through the
first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a
moderate oven for 45 minutes. Allow to cool.
Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup
over «ghalatoboureko». Cool before serving.

NUT FILLED COOKIES (FROM CYPRUS)

LOKOUMIA

1 cup clarified butter or peanut oil

2½ cups fine semolina
¾ cup warm water
2 tablespoons orange water
½ teaspoon salt
1½ cups almonds or pistachio nuts chopped coarsely
½ cup sugar
1 teaspoon cinnamon
Orange water
Confectioners’ sugar

Bring butter to the boil and stir in the semolina. Cover and leave overnight.
Next day add water, orange water and salt. Knead to a stiff dough. Leave,
covered, for an hour.
Mix nuts, sugar and cinnamon. Shape dough into balls the size of a big egg.
Make a hole in the centre and fill with 1 heaped teaspoon of the mixture. Press
dough back over filling and flatten sligthly. Shape cookies into ovals and bake in
a moderate oven for 30 minutes. When cool dip quickly into orange water and
roll in confectioners’ sugar. (See picture page 64)

NUT FILLED KADAIFI ROLLS

 KADAIFI

Like pastry sheets (phyllo), kadaifi pastry cannot be made at home. It is

made by experts and is bought by the weight in the same special shops which
sell phyllo.

½ lb. chopped almonds or walnuts

½ cup toast crumbs
½ cup sugar
½ cup orange juice
1 lb. Kadaifi pasrty
1¼ cups melted butter
For the syrup:
3 cups sugar
2 cups water
½ cup honey
2 tablespoons lemon juice
Cinnamon

Mix nuts, crumbs, sugar, and orange juice. As it is in long threads, divide
kadaifi pastry in 16-18 portions. Put on the end of each portion 1 heaped
tablespoon of the nut mixture and roll up loosely. Place kadaifi rolls side by side
in a buttered baking pan, not too closely. Pour over the butter and bake in a
moderate oven for 45 minutes. Leave for 20 minutes and pour over the boiling
syrup. Cover with a napkin and leave for 5-6 hours or until all the syrup has been
absorbed. Sprinkle with cinnamon.
The syrup: Boil for 5 minutes the sugar with the water, honey and lemon
juice.

NUT FILLED KADAIFI (FROM JANINA)

KADAIFI YIANIOTIKO

½ lb. pastry sheets (phyllo)

1½ cups butter, melted
1 lb. kadaifi pastry
1 lb. almonds or walnuts coarsely chopped
1 teaspoon cinnamon
The syrup:
4 cups sugar
½ cup honey
3 cups water
1 tablespoon lemon juice

Line a buttered 9×13 inch baking pan with half the pastry sheets, brushing
each with butter. Put in half the kadaifi pastry, sprinkle with butter and cover
with nuts. Sprinkle with cinnamon. Add remaining kadaifi pastry, sprinkle with
butter and top with remaining pastry sheets, brushing each with butter. Pour over
the remaining butter and score through the first three sheets in 2 1/2 inch strips
from one end of the pan to the other. Sprinkle with 2 or 3 tablespoons water and
bake in a moderate oven for 1 hour. Allow to cool and pour over the syrup.
The syrup: Boil for 5 minutes the sugar, honey, water and lemon juice.
Note: Cut kadaifi into squares when the syrup has been absorbed and serve.

PASTRY AND NUT TRIANGLES

TRIGHONA

1 cup ground walnuts

¾ cup dry breadcrumbs
1 teaspoon cinnamon
½ cup sugar
¾ cup water
1 egg yolk
1 lb. pastry sheets (phyllo)
1 cup melted butter
For the syrup:
1½ cups sugar
½ cup honey
1 cup water

Combine walnuts, breadcrumbs and cinnamon. Boil sugar and water for 5
minutes. Remove syrup from heat; add walnut mixture and egg yolk. Stir well.
Cut each pastry sheet into 6-7 strips. Place strips one on top of the other to
keep from drying while the «trigona» are prepared. Brush a pastry strip with
butter. Place a teaspoon of the nut mixture at one end and fold the pastry sheet
over to make a triangle; continue in this manner down the entire length of the
pastry strip.

Pastry and nut triangles.

Place «trigona» in buttered baking pan about 1/2 inch apart and brush with
remaining butter. Bake in moderate oven for 25 minutes or until golden brown.
Allow to cool.
Prepare syrup: Boil sugar, honey and water for 5 minutes. Pour hot syrup
over ((trigona». Allow to cool and absorb the syrup before serving. Makes 42.
RICE PUDDING
RIZOGHALO

4 tablespoons uncooked rice

1 cup water
1 quart milk
1½ tablespoons corn flour
½ cup sugar
½ teaspoon vanilla or ½ teaspoon grated lemon rind
Cinnamon

Boil water; add rice, stir once and simmer for 15 minutes. Add milk and
simmer 30 minutes longer, stirring occasionally. Mix corn flour with 4
tablespoons water. Add to rice mixture slowly and stir. Add sugar and simmer
for 15 minutes. Remove from heat, add vanilla or lemon rind, and pour into 4
individual custard cups or small dishes. Sprinkle with cinnamon. Serves 4.
With eggs: Prepare rice pudding and remove from heat. Add slowly 2 egg
yolks mixed with 4 tablespoons cold milk. Replace on heat and cook for 2
minutes stirring continuously.

SEMOLINA CAKE
REVANI

2 cups flour
3½ teaspoons baking powder
¼ teaspoon salt
6 eggs, separated
1 cup sugar
1 ½ cups butter
Grated rind of 1 orange
1 cup orange juice
1 cup fine semolina or cream of wheat
⅓ cup blanched and shredded almonds
For the syrup:
3 cups sugar
2 cups water
2 tablespoons brandy

Sift flour, baking powder and salt. In large electric mixer bowl, beat egg
whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until
very stiff and glossy. Set meringue aside. Beat egg yolks, remaining sugar, and
butter until very light and fluffy. Add orange rind. Beat in dry ingredients
alternately (slowly, on a low speed) with orange juice and semolina. Fold in
meringue. Turn into greased pan 9×13×2 inches and sprinkle with almonds.
Bake in moderate oven for 40 minutes. Cool.
Boil sugar and water for 3 minutes. Add brandy. Pour syrup over cake. Cool
and cut into squares.

SWEET FRIED BOW-KNOTS

THIPLES

2 eggs yolks
2 tablespoons sugar
2 tablespoons melted butter
Grated rind of 1 small orange
4 tablespoons brandy
2½ cups flour
Dash of salt
Vegetable oil for frying
Honey. Chopped walnuts
Cinnamon

Beat eggs slightly. Beat in sugar, butter, orange rind, and brandy. Sift 2 cups
flour with salt. Stir into egg mixture and work to a stiff dough. Turn the dough
on to a floured pastry board and knead until smooth. Roll out very thinly and cut,
with pastry wheel, into long strips about 1 inch wide. Tie into bow knots. Fry in
deep, boiling oil until they are golden brown. (Do not put too many in the pan at
the same time). Dry on a sheet of greaseproof paper and pile them on a serving
dish. Pour over some warm honey and sprinkle with chopped walnuts and
cinnamon.
Note: Cut pastry sheet into 2 1/2 inch squares, drop them in boiling oil, and
immediately turn over and fry until golden brown on both sides.

WALNUT OR ALMOND ROLLS

FLOYERES

1 lb. ground walnuts or almonds

½ cup toasted crumbs
1 egg beaten
2 tablespoons sugar
Grated lemon rind. Cinnamon
1 lb. pastry sheets (phyllo)
1 cup butter, melted
For the syrup:
1½ cups sugar
1 cup water
Juice of ½ lemon
½ cup honey

Mix walnuts or almonds, toasted crumbs, the egg beaten with the sugar, 1
teaspoon lemon rind arid 1/2 teaspoon cinnamon.
Cut the pastry sheets into 4×14 inch strips and keep, covered the one on top
of the other to keep from drying out. Brush each strip with butter and fold in two
lengthwise. Brush again with butter, put a heaped spoonful of the mixture on one
end and roll up to the other end to form a small roll. Arrange the rolls on a
greased baking pan and pour over the remaining butter. Bake in a moderate oven
for 25 minutes. Allow to cool.
Boil for 5 minutes sugar, water, lemon juice and honey. Remove the scum
and pour over rolls. Leave for a few hours before serving.
SWEET TOAST (FROM SMYRNA)
FETES

3 eggs
1 cup milk
¼ teaspoon salt
8 slices (about) stale bread
Butter for frying
l½ cups sugar
1½ cups water
1 tablespoon lemon juice
Lemon peel. Cinnamon

Beat eggs slightly. Add milk and salt. Beat just until blended.
Cut each slice of bread in half, put them in a pan and pour on the egg-milk
mixture. Leave for a few minutes until the liquid is absorbed. Heat butter in a
large frying pan and sauté bread slices, over medium heat until golden brown on
both sides. Remove and put on a platter.
Boil the sugar, water, lemon juice and a piece of lemon peel for 5 minutes.
Pour the syrup over the fetes. Serve sprinkled with cinnamon.
Easter cakes (from janina)

14. PASTRIES, CAKES, SWEET BREADS

EASTER CAKES (FROM JANINA)

KOULOURIA YIANIOTIKA

1 cup butter
1½ cups sugar
6 eggs
¾ oz. bicarbonate of ammonia
2 lbs. flour
Orange flower water
Confectioners sugar

Cream the butter and gradually add the sugar. Beat the mixture until light and
fluffy. Beat the eggs and mix with the bicarbonate of ammonia. Add to the butter
mixture. Then add flour and knead dough until smooth. Shape pieces of dough
into pencillike strips (10 inches long and 1/2 inch thick) by rolling with fingers
on floured board. Make the ends thinner and pinch them together to form a loop.
On the ring make slanted slits at 1 inch intervals.
Put cakes on a buttered baking sheet. Bake in a moderate oven for about 18
minutes. Sprinkle with orange flower water and dip in confectioners’ sugar.
Makes about 36.

Easter cakes or rings (from Crete)

EASTER CAKES OR RINGS (FROM CRETE)

 KOULOURAKIA TIS LAMBRIS

4 eggs, separated
½ teaspoon salt
1 cup butter
1 cup sugar
1 cup warm milk
2 tablespoons bicarbonate of ammonia
2 tablespoons orange flower water or 1 teaspoon vanilla
About 6 cups flour
1 egg

Beat egg whites with salt until thick but not dry.
Beat together the butter, sugar and egg yolks until light and fluffy. Fold in
egg whites. Mix milk with bicarbonate of ammonia and with orange flower
water. Stir into butter mixture alternately with flour. Knead to make a soft dough.
Form into very small rings, or, using scissors, cut into fancy shapes (see picture).
Arrange well apart on greased baking sheets. Brush with egg and bake in a
moderate oven for about 12 minutes.
Note: The small rings or cakes, when baked double their size and this is why
the pencil-like strips must not be thicker than 1/3 inch.

BUTTER BISCUITS
KOULOURAKIA VOUTIROU

¾ cup butter
¾ cup sugar
1 egg. 2 egg yolks
3½ cups flour (approx)
2 teaspoons baking powder
1 egg, beaten

Cream butter and sugar. Add the egg and egg yolks and beat until light and
fluffy. Add flour — sifted with baking powder — knead to make a soft dough,
chill for an hour and form into small rings. Arrange on greased baking sheets,
brush with beaten egg and bake in a moderate oven for about 10-12 minutes.
Makes about 40.

EASY NEW YEAR’S CAKE

VASILOPITTA EFKOLI

4 cups flour, sifted

6 teaspoons baking powder
1 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
1½ cups milk
Grated lemon rind
Confectioners’ sugar

Sift flour, baking powder and salt.

Cream butter, add sugar gradually; beat together until mixture is light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
alternately, until just smooth, flour mixture and milk. Add 1 teaspoon grated
lemon rind.
Grease a 12-inches round baking pan and line with waxed paper. Turn batter
into the prepared pan, put in a silver or gold coin and bake in a moderate oven
for about 40 minutes. When cold sieve over confectioner’s sugar. The lucky
person gets the coin.

BREAD RINGS (FROM CYPRUS)

GLYSTARKES

Sponge:
1 package dry yeast or 1 oz. fresh yeast
1 cup lukewarm water
2 cups flour
Dough:
Above sponge
1 cup warm water
2 ½ teaspoons salt
1 teaspoon ground mastic
1 teaspoon cinnamon
About 4 cups flour
Sesame seeds

Soften yeast in lukewarm water and add 2 cups flour. Beat until smooth,
cover and stand in a warm place until very bubbly.
Press down risen sponge and add water, salt, mastic, cinnamon and enough
of the flour to make a stiff dough. Knead until smooth and elastic. Cover and
allow to rise in a warm place until double in bulk. Form dough into rings 6
inches in diameter. Roll small pieces into pencil shapes and arrange on rings in a
lattice pattern (see picture). Dip into moist sesame seeds and allow to rise for
about 30 minutes. Bake in a moderately hot oven for about 15 minutes.

GREEK BUTTER COOKIES

KOURABIETHES

Kourabiethes are the national cookies of the Greeks, for Christmas and New
Year’s Day.

1 cup unsalted butter

1 cup confectioners’ sugar
1 egg yolk
1 tablespoon brandy
3 cups flour (approx.)
½ teaspoon baking powder
1 lb. confectioners’ sugar

Mix butter and sugar until very light and fluffy. Stir in egg yolk and brandy.
Then add sifted flour with baking powder, a little at a time. Knead well until
dough is smooth. If it is too soft, add a little flour. Take small pieces of dough
and shape into balls, the size of a small egg or shape into crescents, or into small
pears and insert a clove in the top of each. Place on lightly greased baking
sheets. Bake in moderate oven, about 20 minutes. Roll «Kourabiethes» while
warm, in confectioners sugar. Then sift sugar over as they must be very well
coated. Makes about 3 ½ doz.
«Kourabiethes with almonds»: Add to the dough 1/2 cup bleched and
finely chopped almonds.

GREEK EASTER COOKIES (FROM SMYRNA = ASIA

MINOR)
TSOUREKAKIA SMYRNIS

2 cups butter
1½ cups sugar
4 egg yolks
½ cup milk or orange juice
8 cups sifted flour (approx.)
2 teaspoons baking powder
Vanilla or grated orange rind
1 egg

Cream butter and sugar. Add 4 egg yolks, one at a time beating well after
each addition. Add milk and flour (sifted with baking powder). Work with hands
until a smooth dough is obtained. Add vanilla or grated orange rind and
additional flour if needed. The dough must be rather stiff.
Break off small portions and roll out into pencil-size strips about 11 inches
long. Fold each strip into thirds, sideways, and press lightly together at the ends.
Greek Easier cookies (from Smyrna-Asia. Minor)

Place cookies on ungreased baking sheet and brush tops with beaten egg.
Bake in moderate oven for 18 to 20 minutes. Serve cookies with coffee. Makes
about 64.
Without eggs: Omit egg yolks. Increase milk to 1 cup and baking powder to
3 teaspoons; proceed as above.

GREEK SOUR MILK CAKE

YAOURTOPITTA

3½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butter
1½ cups suggar
6 egg yolks well beaten
1 cup «yaourti» (Greek sour milk)
6 egg whites
For the syrup:
2 cups sugar
1 cup water
The juice of ½ lemon

Sift flour, measure; add baking powder, soda and sift again 3 times. Cream
butter; add sugar gradually and wellbeaten egg yolks. Add the sifted dry
ingredients alternately with the sour milk. Beat egg whites until stiff and fold
into mixture. Pour batter into greased 9×13×2 inches pan. Bake in a moderate
oven for about 45 minutes. Cool.
Boil sugar, water and lemon juice for 5 minutes. Pour over cake.
Greek almond sour milk cake: Add to the batter, before folding in egg
whites, 1 cup chopped almonds.
Note: Yaourti (Yoghourt or yogurt) is a fermented, concentrated milk.

LENTEN CAKE
PITTA NISTISIMI

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup each currants, sultanas and chopped walnuts
⅔ cup olive oil
1 cup sugar
1 cup orange juice
Grated orange rind
Confectioners’ sugar

Sift together the flour with next 3 ingredients. Add fruits. Beat the oil, sugar,
orange juice and rind. Add dry ingredients stirring just enough to combine
thoroughly. Pour mixture into an oiled baking pan 13×9 inches and bake in a
moderate oven for 45 minutes. Sprinkle with confectioners’ sugar.

NEW YEAR CAKE (FROM SMYRNA)

VASSILOPITTA SMYRNIS

1 cup butter
1 cup sugar
4 cups flour
1 teaspoon baking powder
2 egg yolks, beaten
4 tablespoons milk or orange juice
Grated orange rind
½ teaspoon salt
1 egg, beaten
Cloves

Cream butter; add sugar gradually; cream together until light and fluffy. Add
egg yolks, milk or orange juice, orange rind and the flour sifted with the baking
powder and salt. Knead dough. Line with waxed paper a round baking pan 10
inches in diameter and put in the dough. Decorate by pinching the dough with
two forks and with a wooden stamp make an imprint of the Byzantine eagle.
Brush with egg. Put in some cloves for the eagle’s ((eyes» and bake in a
moderate oven for 40 minutes.
Small New Year Cakes (Vassilopittes Smyrnis) : Prepare dough as above
and roll out 1/2 inch thick. Cut into shapes with a cookie cutter, stars, rounds,
crescents or pat on the wooden stamp and cut around with a knife. Brush with
egg, put in 2 cloves for the eagle’s «eyes» and bake.

NEW YEAR SWEET BREAD

 VASSILOPITTA

2 packages dry yeast

¾ cup warm milk
5 cups flour
4 eggs
1 teaspoon salt
¾ cup sugar
Grated lemon rind
½ cup melted butter
1 egg
Sesame seeds

Dissolve yeast in warm milk. Add 2 cups of the flour, and beat batter until
smooth. Cover and set in a warm place for about an hour.
Beat eggs, salt, sugar and lemon rind over hot water. Stir mixture into batter;
add remaining flour and knead, adding gradually the melted butter, until smooth
and elastic. Cover with a cloth and let it rise in a warm place until it has doubled
its size about 2 hours. Knead dough and put in a buttered deep round baking dish
(tapsi) 12 inches in diameter. Cover and leave in a warm place until almost
doubled. Brush with lightly beaten egg and sprinkle with sesame seeds, or
garnish with blanched halved almonds. Bake in a moderate oven for about 45
minutes. When cold make a small cut underneath with a knife and insert the gold
or silver coin.
New Year’s Bread (Vassilopitta) is prepared for New Year’s Eve. It is served
at midnight and the person who finds the coin will have luck throughout the
year.

RAISIN CAKE WITH BUTTER

STAFITHOPITTA

4 cups flour
5 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt
2 cups raisins
1 cup butter
1½ cups sugar
3 eggs, beaten
1½ cups milk
Confectioners’ sugar

Sift flour, baking powder, cinnamon, cloves, and salt. Add raisins. Cream
butter and sugar until light and fluffy. Add eggs; beat thoroughly and add the dry
ingredients alternately with the milk, stirring after each addition. Turn into a
greased and floured oblong pan 13×9×2 inches. Bake in a moderate oven for
about 1 hour. When cool, dust with confectioners’ sugar and cut into squares.

RAISIN CAKE WITH OLIVE OIL

STAFITHOPITTA ME LATHI

4 cups flour
5 teaspoons baking powder
2 cups sugar
2 cups raisins
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
1 cup olive oil
1 cup orange juice or red wine
½ cup water
¼ cup brandy
Grated orange rind
Confectioners’ sugar
 Grease and flour a 9×13×2 inch baking pan. Sift together the flour, baking
powder, baking soda, salt, cinnamon and cloves. Rub in the olive oil thoroughly.
Add the sugar and the cleaned raisins; mix well. Mix in the orange juice, water,
brandy and orange rind. Turn into the prepared pan and bake in a moderate oven
for about 1 hour. When cold, dust with confectioners’ sugar and cut into squares.

WALNUT PIE
KARYTHOPITTA

3 cups sifted flour

3 teaspoons baking powder
1 cup butter
1 cup sugar
4 eggs
¾ cup milk
1 teaspoon grated orange peel
1 cup ground walnuts
For the syrup:
2 cups sugar
1 cup water
The juice of ½ lemon

Sift flour with baking powder. In a large bowl, with mixer at medium speed,
mix butter and sugar. Then add eggs and beat mixture until light and fluffy. At
low speed or «blend» beat in flour mixture alternately with milk, beating well
after each addition. Beat in grated orange peel and walnuts.
Lightly grease and flour a 10×2 inches round pan or 13×9×2 inches oblong
pan. Pour batter into pan. Bake in a moderate oven for about 1 hour. Cool.
Meanwhile boil for 5 minutes the sugar, water and lemon juice, pour hot
syrup over nut pie. Cool and cut into squares.

SESAME TURNOVERS (FROM CRETE)

 KRIT1KA PATOUTHIA

½ cup olive oil

4 tablespoons water or soda water
4 tablespoons orange juice
Juice of 1 lemon
6 tablespoons sugar
4 cups flour
½ teaspoon baking soda
1 teaspoon salt
Filling:
1 cup ground walnuts
1 cup ground almonds
1 cup sesame seeds
1 cup honey
To dip:
Orange flower water
Confectioners’ sugar

Mix olive oil, water, orange juice, lemon juice, and sugar. Sift flour, baking
soda and salt together. Add olive oil mixture and work to a smooth dough. Cover
and leave for one hour on floured board. Roll out dough about 1/4 inch thick.
Cut into 3 inch squares. Mix ingredients for filling and place one heaped
teaspoon in centre of each square. Moisten edges, cover the filling by folding
over the four corners and press firmly together in the centre. Bake in moderate
oven for about 25 minutes. While warm, sprinkle with orange flower water and
dip in confectioners sugar.

SMALL EASTER CAKES OR BISCUITS

KOULOURAKIA LAMBRIATIKA

½ cup butter
1 cup sugar
3 eggs
Grated lemon rind or vanilla
½ cup milk
5 cups self raising flour (approx.)
1 egg, beaten
Blanched and shredded almonds

Cream butter and add sugar. Beat until light and fluffy. Add egg one by one
and lemon rind or vanilla. Beat mixture about 5 minutes. Stir in milk alternately
with enough flour to make a soft dough. Form into pencil-size strips about 14
inches long. Fold each strip in half and twist. Join ends to form small rings.
Arrange on greased baking sheets, brush with egg and sprinkle with almonds.
Bake in a moderate oven for about 16-18 minutes.
With sesame seeds: Prepare «koulourakia» as above, brush with egg and
sprinkle with sesame seeds. Bake.
Small Easter Cakes or Buscuits

SWEET EASTER BREADS

TSOUREKIA

3 packages active yeast or 2 ozs. fresh yeast

½ cup warm water
1 cup warm milk
1 teaspoon sugar
10-11 cups flour
7 eggs. 1½ cups sugar
Grated lemon rind or 1 tablespoon powdered anise seeds
1 cup melted butter

Dissolve yeast in warm water. Add milk, I teaspoon sugar and 2 cups flour.
Stir batter, cover and set in a warm place for about 1 hour.
Beat 6 eggs, sugar and lemon rind over hot water. Stir mixture into batter.
Add remaining flour. Put dough on floured pastry board and knead, adding the
butter, until smooth and elastic. Place in a large buttered bowl and brush surface
lightly with melted butter. Cover with a cloth and let it rise in a warm place until
it has doubled its size—about 2 hours.
Shape dough into long ropes 3/4 to 1 inch diameter and cut into 12 inch
lengths. Braid together loosely 3 ropes on a greased baking sheet. Let it rise,
covered, until doubled—about 1 hour. Brush with beaten egg and bake in
moderate oven 25 to 30 minutes.
Note: Shape braids into rings. Press in one or more dyed red eggs. Sprinkle
breads with sesame seeds or with blanched and shredded almonds.

TAHINI OR PEANUT BUTTER LENTEN CAKE

TAHINOPITTA
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 cup sugar
½ cup each chopped walnuts, sultanas and candied orange peel
1 cup orange juice
½ cup water
1 cup tahini or peanut butter
Confectioners’ sugar

Sift flour; measure; add next 3 ingredients and sift again. Mix in sugar and
fruits.
Add orange juice and water slowly to tahini, blending thoroughly. Pour into
flour mixture and stir well Turn into an oiled baking pan 13×9 inches lined with
waxed paper. Bake in a moderate oven for about 45 minutes. Sprinkle with
confectioners’ sugar.

VANILLA CAKES OR BISCUITS

KOULOURAKIA VAN1L1AS

4 eggs
1 cup sugar
¾ cup soft butter
1 teaspoon vanilla
4 tablespoons milk
4 cups self-raising flour (approx.)

Beat together the 2 eggs, 2 egg yolks and sugar until light and fluffy. Add
butter by spoonfuls and beat mixture about 5 minutes; add vanilla Stir in milk
and selfraising flour. Work with hands until the dough is smooth enough. Chill
for an hour.
Form dough into very small rings or fancy shapes. Arrange well apart on
greased baking sheets, brush with beaten egg white and bake in a moderate oven
for about 18 minutes.

Note: Sprinkle biscuits with sugar before baking.

Nul filled Kadaifi Rolls, page 158

Small bitter orange preserve

15. PRESERVES

«SPOON» SWEETS
GLYKA KOUTALIOU

«Spoon» sweets (preserves) are a Greek speciality, and the traditional way of
offering hospitality to guests. The hostess or maid brings the visitor a tray with
the «Spoon» sweet, in a crystal or silver bowl, a glass of water and a teaspoon.
The visitor eats the sweet with the teaspoon, drinks the water and returns the
spoon to the empty glass. This is generally followed by a small glass of cognac
or liqueur and then by Turkish coffee. Nowadays, however, particularly in
Athens and other large towns, the visitor is more likely to be offered another
type of sweet or drink, although some islanders and villagers still serve the
«spoon» sweet in the traditional way.

AUBERGINE (EGGPLANT) PRESERVE

MELITZANAKI GLYKO

2¼ lbs. tiny aubergines (about 50)

3 lemons
About 50 blanched almonds
6 cups sugar
3 cups water
½ cup honey
1 piece cinnamon
5-6 cloves

Peel aubergines and score them once with a sharp knife. Cover with cold
water, add the juice of 2 lemons and leave for an hour. Drain and boil for about
15 minutes or until almost soft. Drain and cover with cold water. Leave for 2-3
hours changing the water once or twice. Drain again and put on a napkin. Insert
an almond in each aubergine.
Bring sugar and water to the boil, add aubergines and simmer for 10 minutes.
Leave in the syrup overnight. Next day boil them for a few minutes; add honey,
the juice of 1 lemon, cinnamon and cloves. Simmer until syrup is thick. Taste the
syrup by dropping a little onto a saucer. If the drops do not spread, setting point
is reached.

BITTER ORANGE PEEL PRESERVE

NERANTZI GLYKO

10 thick-skinned bitter oranges

6 cups sugar
2 cups water
1 lemon
½ cup glucose (corn syrup)

Grate orange skins lightly to remove the zest. Rinse and cut peel into
quarters or sixths. Roll up tightly each piece and using a needle, thread 18 rolls
together and tie the ends of the thread to prevent unrolling.
Put the rings of peel in a large saucepan with plenty of cold water and leave
until the following day. Drain and pour over fresh water. Boil the orange peel
rolls until tender, changing the water at least twice to remove bitterness. Drain
and remove the thread.
Boil the sugar with the water for a few minutes and add the orrange peel
rolls. Boil for 15 minutes, remove from heat and leave in syrup until next day.
Take out with a perforated spoon, and place on a platter. Boil the syrup again
until it is thick and sheets off the spoon like jelly. Add the orange peel rolls, the
lemon juice and the glucose. Simmer for a few minutes or until, when tested, the
syrup sheets off the spoon like jelly.

GRAPE JUICE SPOON SWEET

RETSELI

1 lb. prepared watermelon rind

1 lb. prepared pumpkin
2 tablespoons lime
3 quarts cleared grape juice (see Grape juice pudding)

Pare the rind of the watermelon and remove any pink portions. Cut into 1
inch cubes. Pare and cut pumpkin into 1 inch cubes. Leave overnight in the
solution of lime and 2 quarts water. Drain and rinse well with cold water. Put in a
large saucepan, add the grape juice and boil until the syrup is very thick.
Note: Boil with the watermelon rind and pumpkin 1 lb. quinces (peeled) in
thick slices and increase grape juice to 4 1/2 quarts. (Do not leave quinces in
lime solution).

QUINCE JAM
KITHONl GLYKO

2½ lbs. quinces
4 cups water
3 lbs. sugar
The juice of 1 lemon
1 teaspoon vanilla
½ cup blanched and halved almonds

Peel the quinces and grate coarsely. Put in a large saucepan, add water, cover
and cook over a moderate heat until soft. Add sugar and cook stirring, over a
medium heat, until the syrup is thick. Towards the end, add the lemon juice and
the almonds. To test the syrup if the setting point is reached, see «Sour Cherry
preserve». Add vanilla.

QUINCE PASTE
KITHONOPASTO

4 lbs. quinces
4 lbs. sugar
½ cup blanched almonds
Brandy and sugar

Clean quinces by rubbing the skin with a napkin. Bake them until tender.
Remove the skin and seeds and boil the pulp with the sugar, stirring constantly
with a wooden spoon. When the quince paste comes away from the sides of the
pan and is as thick as dough, it is ready. Add the almonds and spread into a
buttered shallow pan to a thickness of 1 1/2 inches. Set aside to dry for a few
days. Brush surface with brandy and dust with granulated sugar. Cut in squares,
triangles or diamond pieces and keep in candy boxes with waxed paper in
between the layers.
Note: Put some bay leaves between the layers.

SMALL BITTER ORANGE PRESERVE

NERANTZAKI GLYKO

50 green bitter oranges the size of a walnut

1 teaspoon bicarbonate of soda
3 lbs sugar
2 lemons

Make a small hole in the fruit with a small gadget or a thick nail and remove
the pits. Soak in cold water overnight, drain and cover with fresh water. Bring to
the boil, add soda to keep fruit green, and boil until soft. Drain, cover with fresh
water and leave for 6 days changing the water twice every day to remove
bitterness. Drain.
Bring to the boil the sugar with 4 cups water. Allow the syrup to cool and
place the fruit in. Boil for 10 minutes, remove pan from the heat and leave fruit
in the syrup overnight. Next day take out the oranges with a perforated spoon.
Boil the syrup again for 15 minutes, cool and add the fruit. Leave for 24 hours,
add the lemon juice and boil until the syrup is thick. Test by dropping a little
onto a saucer. If the drops do not spread, it is ready. Cool and seal in jars.
Note: Add with the lemon juice 1/2 cup glucose (corn syrup).

SOUR CHERRY PRESERVE

VISINO GLYKO

2½ lbs. sour cherries

2½ lbs. sugar
2 cups water
The juice of 1 large lemon

Wash the cherries and remove the pits, being careful to keep them whole. Put
into a saucepan in layers with the sugar. Add water and boil for 25 minutes,
stirring often and removing the scum. Leave overnight in the syrup. Next day
add the lemon juice and boil until syrup is thick. Test the syrup by dropping a
little onto a saucer. If the drops do not spread, setting point is reached.

CHERRY DRINK
VISINATHA

Prepare «Sour Cherry Preserve» as above. Increase sugar to 3 1/2 lbs. and
water to 3 1/2 cups. Keep syrup in bottle and preserve in jars.
To make visinatha: Put 2-3 tablespoons syrup in each glass and fill with
iced water.

CHERRY PRESERVE

KERASI GLYKO

Prepare as for «Sour Cherry Preserve». Decrease sugar to 2 lbs. and water to
1 1/2 cups.

TOMATO PRESERVE

TOMATAKI GLYKO

2½ lbs- small plum tomatoes

2 lbs. sugar
½ cup honey or glucose
Grated lemon peel
Almonds, blanched
 Plunge tomatoes in boiling water for 1 minute. Drain, cover with cold water
and peel. With a sharp knife make a small incision in the bottom of each tomato
and press lightly to get out the water and seeds. Put tomatoes in a saucepan in
layers with the sugar. Sprinkle with 1/2 cup water, cover and leave overnight.
Take tomatoes from the syrup with a perforated spoon. Boil the syrup for 15
minutes. Put in the tomatoes and boil for 3 minutes. Leave for 12 hours. Next
day add honey and lemon peel and boil until the syrup has reached setting point.
Test by dropping a little onto a saucer. If the drops do not spread, it is ready.
Cool, add vanilla and insert an almond in each tomato.

GREEK COFFEE

Greek coffee is the most popular beverage in Greece and it is taken at all
hours of the day either at home, in offices or in coffeehouses (kafenia). The
coffee is made in and served from a brass pot («briki»). The pot is broad at the
bottom and tapers towards the top, and it has a straight long handle. The narrow
top is essential for good Greek coffee as it allows the coffee to boil quickly and a
heavy froth forms on top. Only powdered coffee is used. Sugar is used in
accordance to the desired taste.

There are four known ways.

“ Varis ghlykos,, ................................ strong and sweet
“ Métrios,, ..................... medium strong with little sugar
“ Skétos,, .................................... without sugar
“ Ghlykos vrastos,, ......................... sweet and boiled

Use a very small cup (smaller than a demitasse) for measuring and measure
into the pot as many cupfuls of water as you wish to serve. Add a teaspoon of
sugar for each cup of water and allow to boil. Then add a heaped teaspoon of
powdered coffee for each cup of water. Let the coffee boil to the top of the pot
and serve immediately. Or, remove from the heat until the froth goes down, let it
boil up and go down a second time, and then let it boil a third time and serve,
To serve: The coffee is served, pouring a little at a time into each cup so that
the froth is equally divided.
 INDEX

Greek Cuisine 7
Foreword 19
Ingredients used in Greek Cooking 23
Cheeses 24
Weights and Measures 25
Approximate oven temperatures 26
1. – APPETIZERS
Boiled Octopus 27
Boiled Shrimp 28
Cod Croquettes 28
Cheese-Filled Rolls 29
Cheese pasties 30
Cheese Puffs 31
Fried cheese pies 31
Fried mussels 32
Fried Lambs’ liver 32
Fried Smelts 33
Meat balls 33
Fried squid 33
Sausages with Aubergines (eggplants) 34
Minced meat-filled rolls 34
Stuffed grapevine leaves 35
2. – SALADS
Artichoke salad 37
Aubergine (eggplant) salad 38
Beetroot salad 38
Black-Eyed Pea salad 39
Chick-pea salad 39
Cucumber dip 40
Dandelion salad 40
Freeh Broccoli salad 40
Fresh Boiled Cauliflower 41
Greek Summer salad 41
Lettuce salad 41
White cabbage salad 42
Tomato and cucumber salad 42
White bean salad 42
3. – SAUCES AND DRESSINGS
Bechamel and white sauce 43
Garlic sauce 43
Egg and lemon sauce I 44
Egg and lemon sauce II 44
Fish Roe salad I 45
Fish Roe salad II 45
Olive oil and lemon or vinegar salad dressing 46
Mayonnaise 46
Tomato sauce I 47
Tomato sauce II 47
Tomato sauce III 48
Tomato meat sauce 48
4. – PASTRY AND PIES
Home made pastry sheets 49
Piecrust for pies 50
Cephalonian meat pie 51
Cheese pies 51
Cheese pie I 52
Cheese pie II (from Roumely) 53
Cheese pie III (from Thessaly) 53
Cheese pies (from Crete) 54
Chicken pie I 55
Chicken pie II 55
Lamb pie (from Crete) 56
Baby lamb pie II 57
Meat - Filled pie 57
Meat pies (from Cyprus) 58
Spinach pie 59
Spinach pies 1 (from Crete) 60
Spinach pies (from Samos) 61
Square Cheese tarts 61
5. – EGG DISHES
Eggs with tomatoes 63
Eggs with zucchini 63
Cheese omelette 64
Potato and sausage omelette 64
Spring omelette 65
6. – MACARONI AND RICE DISHES
Baked macaroni 66
Baked macaroni with minced meat 66
Macaroni or spaghetti baked with meat 67
Spaghetti with tomato sauce 68
Square noodles 69
Square noodles with meat sauce 69
Plain pilaf rice I 70
Plain pilaf rice II 70
Rice with mussels 70
Rice with tomatoes 1 71
Rice with tomatoes II 71
7. – SOUPS
Chick-pea soup 73
Chicken soup 73
Easter soup 74
Fish soup 75
Fish soup with egg an lemon sauce 75
Greek bouillabaise 76
Lent soup with tahini 76
Lentil soup 77
Rice soup or avgholemono soup 77
Tomato and pasta soup 78
Trahana for soup 78
White bean soup 79
Yellow split pea puree 80
8. – FISH AND SEA FOOD DISHES
Baked Fish I 81
Baked Fish II 81
Baked Fish a la Spetsae 82
Baked fresh sardines 82
Fried fish with a piquant sauce 83
Grilled fish 83
Stewed fish (Corfu) 84
Fried cod with Garlic sauce 84
Cuttlefish in tomato sauce 85
Octopus with sauce 86
Octopus with rice 87
Lobster with mayonnaise 87
Baked shrimp with feta cheese 88
Shrimp with rice 88
Squid or inkfish with wine 89
Stuffed squid or inkfish 89
Fish roe rissoles (from Pelion) 90
9. – MEAT
Baked Lamb with tomatoes 91
Charcoal lamb chops 91
Lamb casserole with pasta 92
Lamp country style 93
Lamb fricasse with lettuce 93
Grilled Lamb on skewers 94
Lamb or veal ragoût 94
Lamb stew 96
Lambs’ or calves liver marinated 97
Lambs’ trotters in egg-lemon sauce 97
Pot roasted lamb 98
Roast leg of lamb with potatoes 98
Roast leg of lamb in paper 99
Stuffed Lamb 99
Stewed steak (from Corfu) 100
Veal or beef stew with macaroni (from Corfu) 101
Veal or beef stew with potatoes 101
Veal pot roast I 102
Veal pot roast II 102
Veal stew with onions 103
Jellied pork (from Cyprus) 103
Pork with Celeriac 104
Grilled pork chops 105
Roast suckling pig 105
Fried liver 106
10. – MINCED MEAT DISHES
Cabbage rolls 107
Aubergines (eggplant) mousaka 108
Meat ball soup with egg-lemon sauce 109
Meat balls with egg-lemon sauce 110
Meat loaf 110
Meat patties I 111
Meat patties II 111
Meat Patties Marinated 112
Noodles and minced beef 112
Oven Omelette with minced meat (from Rhodes) 113
Peppers stuffed with meat and rice 113
Stuffed artichokes 114
Smyrna sausages 115
Potatoes mousaka 116
Stuffed Aubergines (eggplant) I 116
Stuffed Aubergines (eggplant) II 117
Stuffed zucchini (green Squash) 118
Stuffed tomatoes with minced meat 120
Stuffed vine leaves with egg and lemon sauce 121
Zucchini (green Squash) mousaka 122
Potato Mousaka II 122
Mousaka with three kinds of Vegetables 123
11. – POULTRY AND GAME
Chicken with lemon 124
Chicken with rice 124
Chicken stew 125
Roast stuffed chicken 126
Partridges in wine 127
Pigeons in wine sauce 127
Pot-roasted duck 127
Stewed duck 128
Duck with okra 128
Salmi of Duck 128
Hare with onions 128
Rabbit with onions 129
Quails with rice 129
Salmi of wild duck 130
Roast stuffed turkey 130
Roast stuffed goose 131
Woodcock in wine sauce 131
12. – VEGETABLES
Artichokes with olive oil 132
Aubergines with olive oil 133
Baked summer vegetables 133
Broad beans with olive oil 134
Dried beans with tomato sauce I 134
Dried beans with tomato sauce II 135
Fresh peas with artichokes 135
Fresh peas saute 135
Fried Aubergines (eggplant) 136
Fried cauliflower 136
Fried zucchini (green Squash) 137
Okra with tomatoes 137
Potato patties 138
Spinach saute 138
Stewed potatoes 139
Stewed potatoes with lemon 139
Stewed zucchini (Green squash) 140
String beans with olive oil 140
Stuffed tomatoes with rice 141
Stuffed zucchini (green Squash) without meat 141
Vegetables stew with olive oil 143
13. – DESSERTS AND SWEETS
Almond pears (from Hydra) 144
Baklava 145
Almond torte 146
Baked Halva 147
Copenhagen almond sweet 147
Christmas sweets 148
Fried sweet cheese pies 149
Fried rosettes (From Cyprus) 150
Fritters 150
Grape juice pudding 151
Greek doughnuts 152
Honey puffs 153
Halva with semolina 153
Honey and walnut wafers (from Andros) 154
Kadaifi with cream 155
Lady fingers (from Cyprus) 156
Marzipan (from Metelene insland) 156
Milk pie 157
Nut filled cookies (from Cyprus) 157
Nut filled kadaifi rolls 158
Nut filled kadaifi (From Janina) 159
Pastry and nut triangles 159
Rice pudding 160
Semolina cake 161
Sweet fried bow knots 162
Walnut or almond rolls 162
Sweet toast (from Smvrna) 163
14. – PASTRIES, CAKES, SWEET BREADS
Easter cakes (from Janina) 164
Easter cakes or rings (from Crete) 165
Butter Biscuits 166
Easy New Year’s cake 166
Bread Rings (from Cyprus) 167
Greek butter cookies 167
Greek Easter Cookies 168
Greek sour milk cake 169
Lenten cake 170
New Year cake (from Smyrna) 170
New Year sweet bread 171
Raisin cake with butter 172
Raisin cake with olive oil 172
Walnut pie 173
Sesame turnovers (from Crete) 174
Small Easter cakes or biscuits 174
Sweet Easter breads 175
Tahtni or Peanut butter lenten cake 176
Vanilla cakes or biscuits 177
15. – PRESERVES
Spoon sweets 178
Aubergine preserve 179
Bitter orange peel preserve 179
Grape juice spoon sweet 180
Quince Jam 181
Quince Paste 181
Small bitter orange preserve 182
Sour cherry preserve 182
Cherry drink 183
Cherry preserve 183
Tomato preserve 183

Greek coffee 185