ALIADA |
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| INGREDIENTS: | METHOD: |
| 1 sheet of
cod (as sold in Greek markets) 1 kilo potatoes 2 heads of garlic 2 cups olive oil salt juice of one lemon
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Cut codfish into sections and let sit overnight in a bowl of water to remove the salt content. Pound garlic in a wooden bowl with a mallet until a paste forms. Boil potatoes and mash them into the garlic. Slowly, mix in the oil and lemon juice. Boil four pieces of the cod and add the juice to the potatoes slowly until the mixture resembles soft mashed potatoes. Dip the remaining cod pieces into a batter made of flour, water, salt and wine. Fry in a hot pan until golden on each side. |
BOURBOURELIA |
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| INGREDIENTS: | METHOD: |
| 100 gr. Lentils 100 gr. Kidney beans 100 gr. Chick peas 100 gr. Fava beans 100 gr. Corn 100 gr. Wheat grain Olive oil Salt Lemon |
Soak
kidney beans, chickpeas and fava beans in a large bowl with water the night before you
make this dish. Boil all the ingredients together except the oil and the lemon. When all
the beans have softened and the soup has slightly thickened, remove from heat. Serve with
oil and lemon on the side.
|
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| INGREDIENTS: | METHOD: |
| 1 hare or rabbit skinned and cut into sections 2 cups olive oil 1 head of garlic 2 Tbsp. Tomato paste 3 cups wine vinegar salt & pepper 3-4 lemons water |
Wash hare well
and cover with vinegar and water (enough to completely cover meat). Let it sit two hours.
Rinse. Add oil to frying pan and cook hare until tender. Place cooked meat in a large pot
along with the oil it was fried in. Add minced garlic, tomato paste, salt and pepper. Add
more water until meat is completely covered. Cook until done (approximately two hours).
When cooking process is almost complete, add the juice of the four lemons.
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| INGREDIENTS: | METHOD: |
| FILLING: 3 lbs. Veal 1 lbs. Pork 500 gr. uncooked rice 1 cup olive oil 1 head of garlic 1 large onion 2 bunches parsley 1 tomato finely chopped salt & pepper dash of marjoramCRUST: 1 lb. Flour 1 egg 1 cup white wine 1 cup olive oil salt & pepper |
Cut meat into
bite sized cubes. Place in a large pot with all of the filling ingredients except for the
rice. Simmer until meat is tender. In the meantime we make the crust. In a large bowl,
place all the crust ingredients and form into a soft dough and divide into two balls. Turn
out onto a floured surface. Roll out one at a time into two crusts. Place one in the base
of a lightly greased, large round baking pan. Mix filling with rice and empty into pan.
Add a little water so the rice will cook in the oven. Cover with second crust and seal
edges. Pierce with a fork to allow steam to escape and bake 2000 C ( 3950
F ), for one hour or until done.
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RIGANADA |
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| INGREDIENTS: ( serves two ) | METHOD: |
| 4 slices of village bread 2 tomatoes oregano salt vinegar oil |
Slightly
dampen the bread and squeeze out any excess water. On top of each slice, sprinkle salt,
vinegar, oregano and oil. Squeeze tomato on top.
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LAHANOPITA |
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| INGREDIENTS: | METHOD: |
| 1 kilo spinach half of a kilo rhubarb 1 leek 1 bunch celery 1 bunch parsley 1 bunch dill 2 onions 1 head of garlic pinch of marjoram 4 tomatoes peeled and chopped 500 gr. olive oil salt & pepperCRUST: 1 kilo flour 1 egg 1 cup water 1 cup olive oil salt & pepper |
Wash and chop
all the ingredients. Sauté the oil with the garlic. Add all the ingredients except the
tomatoes. When the vegetables are half cooked, add the chopped tomatoes. To make the
crust, place all the crust ingredients in a large bowl and knead until a soft dough forms.
Turn out onto a floured surface. Divide into two parts. Roll out each part into circles
large enough to cover the base of the baking pan you are using. Place bottom crust in base
of pan. Pour in filling. Cover with top crust and seal edges. Bake in a hot oven 1 hour or
until crust has a golden color.
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STRAPATSADO |
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| INGREDIENTS: | METHOD: |
| 1 kilo ripe tomatoes half a cup of olive oil 4 eggs 150 gr. Feta cheese coarsly chopped salt & pepper |
Peel and coarsly chop tomatoes. Place them in a saucepan to simmer until most of the juice has evaporated. Add salt, pepper, oil and cheese. Add the eggs and let set. Then mix everything together. Eggs should look scrambled. |
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| INGREDIENTS: | METHOD: |
| ˝ kilo
onions 1 kilo potatoes 1-2 Tbsp. Tomato paste 1 cup olive oil 4-6 eggs Salt Pepper |
Boil
the onions, tomato paste and oil. Add the potatoes cut into quarters. When they have
boiled, add the eggs without breaking the yolks. Do not stir. When eggs are done serve.
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| WILD GREENS |  |
| INGREDIENTS: | METHOD: |
| 2 ˝ kilo
wild greens (Whatever is available) 1 bunch spinach 3 leeks Rhubarb 1 bunch celery 1 bunch parsley Marjoram Fennel 3-4 green onions 2 onions ˝ bulb garlic 2 tomatoes cubed 150 gr. rice 1 cup olive oil Salt Pepper |
Wash
all the greens well and chop them. Cook 5 – 7 minutes until tender. Drain. Sauté oil,
onions and garlic. Add greens, tomato and spices. Let cook 5 minutes. Add rice and enough
water for rice to cook. Serve when done.
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