Amigdalota (Greek Almond Macaroons)

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Beat egg whites with salt until stiff, then add lemon juice.
Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper.
Drop teaspoon-size macaroons onto paper and bake at 275 degrees F for about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons.
Sift confectioners’ sugar over them and let cool.

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Greek Trinity Loaf

Makes 1 loaf

This traditional Greek Easter bread acquires its name from its shape.
According to Greek tradition, the bread is cut when the entire family is seated at the Easter table.
Each person receives one thin slice from each of the three loaves.

3 to 3 1/2 cups all-purpose flour (divided)
1/4 cup granulated sugar
2 packages RapidRise or fast-acting yeast
1 teaspoon anise seed
1 teaspoon salt
1/2 cup water (70 to 80 degrees F)
1/3 cup butter or margarine, cut up
2 whole eggs plus 1 separated egg (divided)
1 cup golden raisins

In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.

Heat water and butter until very warm (120 to 130 degrees F); stir into dry ingredients.
Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes.
Cover; let rest 10 minutes.

To shape and bake dough: Remove 1/2 cup dough; reserve.
Knead raisins into remaining dough; divide into 3 equal pieces.
Form each into smooth ball; arrange on greased baking sheet in the shape of a 3-leaf clover.

Divide reserved dough into 4 equal pieces; roll each into 10-inch rope.
Place 2 ropes side by side; twist together, pinching ends to seal.

Repeat with remaining ropes.

Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under.
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Lightly beat reserved egg white; brush on dough.
Meanwhile, preheat oven to 375 degrees.

Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning.

Remove from pan; cool on wire rack.

Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface.
If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.

Calories: 205 per 1 of 14 slices (10% from protein, 65% from carbohydrate, 25% from fat) Protein: 5 grams; Total fat: 5.8 grams; Saturated fat: 3.1 grams; Cholesterol: 57 mg; Sodium: 225 mg; Carbohydrate: 33.9 grams; Dietary fiber: 1.5 grams

Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit

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Tomato Pilaf

2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups water
1 cup uncooked regular rice
1 teaspoon instant beef bouillon
3/4 teaspoon salt
1/8 teaspoon pepper

Cook and stir tomatoes and onions in butter in 2-quart saucepan over medium heat for 2 minutes.
Stir in remaining ingredients.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Serve with grated Parmesan cheese if desired.

Yields 8 servings.

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Greek Goddess Salad

This makes a tangy, low-calorie lunch!

1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges each
1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 cup crumbled feta cheese

Dressing
2 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper

To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper.
Mix well and set aside.

Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels.
Place in a large salad bowl.
Add bell pepper, tomatoes, olives, and feta.
Pour the dressing over the salad.
Toss gently to coat.
Divide the salad among serving plates and serve immediately.

Serves 4.

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Saint Basil’s Bread (Vasilopeta)

Source: Lior’s Kitchen Talk

A Greek New Year’s bread.

The cakes differ in the various regions of Greece: some are a type of bread, others a type of rich yeast cake, others are flat, made of cookie dough.
The cakes may differ, but all include the customary hidden silver coin.
It symbolizes good luck to the person who finds the coin in his piece of cake.
The head of the family cuts slices in a very precise order.
The first piece goes to Saint Basil for the cake is made in his honor.
The second piece goes to Christ.
The third piece is for the oldest member of the family, and on down to the youngest.
The following recipe is the most traditional version.

2 cups granulated sugar
3 cups all-purpose flour
6 eggs
2 teaspoons double-acting baking powder
1 cup lukewarm milk
1/2 teaspoon baking soda
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped nuts (walnuts, almonds, or pistachios)
1/4 cup granulated sugar

Preheat oven to 350 degrees F.

Cream butter and sugar together until light.
Add flour and stir until mixture resembles coarse meal.
Add eggs, one at a time, beating well after each addition.
Stir baking powder into milk and stir into egg mixture.

Mix baking soda and lemon juice and stir in.
Mix well.
Pour into a greased round layer cake pan 10 inches in diameter and 2 inches deep.
Randomly throw in a clean coin.
Bake for 20 minutes.

Sprinkle with nuts and sugar and bake 20 to 30 minutes longer, or until cake tests done.
Cool 10 minutes in pan and invert onto serving plate.
Serve right side up.

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Greek Chicken and Rice (Kotta Pilafi)

Posted by darlene 1/12/002 7:57 am

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion chopped fine
1 1/2 cups canned tomatoes
2 cups water
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup uncooked rice
Dairy sour cream for garnish

Sauté chicken breasts in butter until golden brown. Add onion, tomato, water, cinnamon, salt and pepper.
Cover and simmer for 30 minutes.
Add rice and stir to mix evenly.
Cover and simmer for 20 minutes longer or until the rice is tender.
Add more water if necessary.
Serve with a bowl of sour cream to be spooned over the rice.

Serves 6.

Additions called in from Bessie: Use one whole broiler (3 pounds) cut up into pieces.
Sauté in 1/4 cup olive oil (not butter).
Use 3 cups boiling water with the rice instead of 2 cups (you won’t have to add water later this way).

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Traditional Greek Lamb in Egg Lemon Sauce

2 pounds lamb shoulder
1/4 cup butter
1 teaspoon dry dill weed or 1 tablespoon fresh dill
Salt, to taste
Pepper, to taste
6 bunches scallions, chopped
1 1/2 cups water

Trim excess fat from meat and cut into stew pieces.
Place in deep saucepan over high heat.
Add butter and seasonings.
Brown meat well until juices are absorbed.
Add green scallions.
Cover and cook over low heat until soft.
Add water.
Continue cooking slowly for 1 1/2 to 2 hours or until meat is done.
Serve with Egg Lemon Sauce.

Egg Lemon Sauce
3 eggs, well beaten
2 lemons, juiced
1 cup hot chicken broth

Beat eggs until light and fluffy.
Add lemon juice slowly, beating well.
Gradually add hot broth, beating constantly at low speed.

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Greek Meatballs (Keftethes)

Source: I have made Keftethes on many occasions - (the recipe is from a Greek cookbook I’ve had for years) - and they are quite famous amongst my friends.
Hope you enjoy them.
Regards ~ Geoff Clifford - UK

1 large onion, finely minced
1 tablespoon vegetable oil
1kg (2 1/4 pound) lean minced beef or lamb
2 cups unseasoned breadcrumbs, moistened
in about 3/4 cup warm water
2 eggs, beaten
1 1/2 tablespoons finely chopped mint (if not
available, use chopped, dried mint)
2 1/2 teaspoons salt
Black pepper to taste
2 tablespoons Ouzo (optional)
1 1/2 tablespoons finely chopped fresh parsley
Plain flour
1 cup olive oil and corn oil mixed (you may
need slightly more)

Fry onions with vegetable oil over low heat until golden.
Remove to a large mixing bowl.

Add meat and all other ingredients except flour and olive/corn oil mix.
Knead for about 10 minutes or until mixture is a smooth paste.

Heat the oil mix in a large frying pan to the point of fragrance.

Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan.

As each meatball is formed place them on a large plate which has been liberally covered with plain flour.
When the batch is finished lightly roll the meatball in the flour.
At this point the oil in the frying pan should be just ready.

Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot).

Start on your second batch of meatballs, make them and place them on the floured plate.
At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.

Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.

Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.

These meatballs are deliciously light and delicately flavoured and you can serve them hot, warm or cold or freeze for future use.

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Paximadia (Zwieback)

1 cup vegetable oil
1 cup granulated sugar
3 large eggs
3 1/2 to 4 cups flour, divided
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped walnuts
1/4 cup toasted sesame seeds

Preheat oven to 350 degrees F.
Lightly grease two baking sheets.

Beat oil and sugar.
Add eggs one at a time.

In bowl, measure and mix together 2 cups flour, baking powder, cinnamon, nutmeg, nuts, and sesame seeds.
Add flour mixture to egg mixture and add remaining flour as necessary to make a soft dough. Divide dough into four equal balls.
Roll each to 12 inches long x 3 inches wide and 1/4-inch thick.
Bake for 15 minutes on prepared baking sheets.

Remove loaves from oven.
While warm, slice 3/4-inch thick diagonally or straight across.
Place each slice cut side down back on baking sheet.
Return to oven and lightly brown about 5 minutes per side to make a light toast.

Yield: 5 dozen

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Greek Chicken Phyllo Pie

1 broiler-fryer, cut up
5 cups water
1 onion, chopped
1 stalk celery, cut into 1-inch pieces (optional)
1 bay leaf
1 teaspoon salt
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 (17 ounce) package commercial frozen phyllo pastry, thawed
1 cup melted butter or margarine
Celery leaves (for garnish)

Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender.
Remove chicken, and cool slightly.
Bone chicken, cutting meat into bite-size pieces; set aside.
Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture; set aside.

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened.
Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Add cheese and next 4 ingredients.
Cook over low heat, stirring constantly, about 3 minutes or until thickened.
Add chick and set aside.

Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle.
Cover with a slightly damp towel to prevent pastry from drying out.

Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine.
Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine.
Spread half of chicken mixture evenly over phyllo.
Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine.
Spread remaining chicken mixture over phyllo; top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.

With a sharp knife, cut through only the top layer of phyllo to make 12 servings.
Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.

Let stand 10 minutes.
Garnish with celery leaves, if desired.

Yields 12 servings.

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