Best Homemade Chicken Gyros

For the chicken gyro

• 600-700g boneless chicken thighs (22 ounces)
• 1,2 lt water (5 cups)
• 2 bay leaves
• 1 lemon (cut in the middle)
• 1 tbsp dried oregano
• 1 tbsp honey
• 3 cloves of garlic (not peeled)
• 1tsp pepper
• 40g sea salt (approx. 2 tbsps)

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup olive oil
• 500g of yogurt (18 ounces)
• 1-2 tbsps of red wine vinegar
• a pinch of salt

To serve

• 8 pita breads
• olive oil
• 1-2 tsps dried oregano
• 1 tomato, sliced
• 1 red onion, sliced
• fried potatoes (optional)
• romaine (cos) lettuce (optional)
• paprika
• salt and freshly ground pepper

Instructions

1. To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. Place a large saucepan over medium heat, add all the marinade ingredients for the chicken gyro and stir well. As soon as the water comes to the boil, remove the pan from the stove and let it cool. In the meantime cut the chicken legs into thin strips.
2. Pour the water into a large bowl and add the chicken strips. Cover with some plastic wrap and place in the fridge for half an hour. (Be careful not to leave the chicken gyro marinade more that half an hour, because it will become very salty.)
3. In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. Drain the chicken from the water and wipe with some paper towel. When preparing this chicken gyro recipe, to achieve the desired crunchiness sauté the gyro into a very hot large non-sticking pan for 2-3 minutes on each side, without stirring, until nicely coloured. Open one piece up to see if it is cooked (there should be no pink in the middle).
5. While your chicken gyro is being cooked, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
6. Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.
7. For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek yogurt or some mustard and mayonnaise sauce. Enjoy!

Source:

http://www.mygreekdish.com/recipe/souvlaki-with-chicken-gyros-wrapped-pita-breads-with-chicken-and-tzatziki-sauce/

Homemade Greek Pork Gyros Souvlaki

For the pork gyros

• 1 pork tenderloin, cut into strips
• 1 clove of garlic, chopped
• 1/2 red onion, sliced
• 3-4 tbsps of olive oil
• 1-2 tbsps red wine vinegar
• 1 tbsp oregano
• thyme
• rosemary
• 1/2 tbsp of honey

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic
• 1/4 of a cup extra virgin olive oil
• 500g of yogurt (18 ounces)
• 1-2 tbsps of red wine vinegar
• salt and freshly ground pepper to taste

To serve

• 4 pita breads
• 1 red onion, sliced
• 1 tomato, sliced
• fried potatoes (optional)
• some lettuce

Instructions

1. To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
2. In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
3. To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
4. Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
5. Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
6. For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

Source:

http://www.mygreekdish.com/recipe/souvlaki-with-gyros-wrapped-pita-breads-with-pork-and-tzatziki-sauce/

Traditional Spetsofai (Spetzofai) – Spicy Greek Sausages with Peppers and Tomato sauce

Ingredients

• 4 spicy country sausages, sliced
• 1 red onion, roughly chopped
• 2 cloves of garlic, finely chopped
• 1 green pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• 1 sweet red pepper, roughly chopped
• 1 tin of chopped tomatoes
• 1 tbsp tomato puree
• a cup of water
• 4-5 tbsps olive oil
• a glass of red wine
• 1 tsp sugar
• 1 bay leaf (optional)
• 2 chili peppers (optional)
• a pinch of paprika
• sea salt and freshly ground pepper

Instructions

1. To prepare this delicious Greek dish, place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
2. Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper; sauté for a minute. Add the garlic and tomato puree and sauté for one more minute. Add the peppers and continue sautéing.
3. Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the sugar, the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
4. Add the sausages and cook a little bit longer, until the sauce thickens. Check for seasoning; if  you’re using too spicy or salty sausages, you’ll probably won’t need to add any salt or pepper.
5. Serve while still hot with some crusty bread aside or as a main dish with basmati rice. Enjoy!

Source:

http://www.mygreekdish.com/recipe/spetsofai-sausages-with-peppers-and-tomato-sauce/

Greek Meatloaf stuffed with Eggs (Rolo Kima)

Ingredients

• 1 kg minced beef (35 ounces)
• 1kg minced pork (35 ounces)
• 3 small red onions, grated
• 3 cloves of garlic, mashed
• 2 tomatoes, grated
• 1/2 tsp powdered all-spice berries
• salt and freshly ground pepper
• 4 eggs, hard-boiled
• 8-10 potatoes, cut into wedges
• 500-700 ml beef stock (2-3 cups)
• 1 tbsp tomato paste
• 1/2 cup olive oil

Instructions

1. To prepare the mixture for this impressive Greek meatloaf, add into a large bowl or basin the minced beef and pork along with the onions, garlic, tomatoes, the powdered all-spice berries and season well with salt and pepper. Mix thoroughly with your hands; it is important to knead the mix for at least 5-10 minutes so that all the ingredients combine and the meat absorbs all the wonderful flavours. Cover with some plastic wrap and let rest in the fridge for 20 minutes.
2. In the meantime boil the eggs, for the stuffing and prepare the stock.
3. On a working surface line a big piece of parchment paper and arrange half of the meat mixture as a base. Arrange the hard-boiled eggs side by side along the length mixture; cover with the rest of the mixture and roll the parchment paper, forming a roll, so that it is curved down over the eggs in an arc.
4. Unroll carefully the meatloaf in a large, deep baking pan and add the potatoes (cut into wedges).
5. In a bowl, mix the stock, the tomato paste and olive oil; pour 2/3 of the mixture over the meatloaf and potatoes.
6. Bake in preheated oven (at both top and bottom heating elements) at 180C, on the bottom grill of the oven for 1 hour 30 minutes. If the meatloaf starts getting coloured to quickly, cover up with aluminium foil or lid. After an hour, check if all of the liquid has been absorbed and the pan appears to be getting dry and add the remaining stock mixture (warm), before the potatoes have fully browned.
7. Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice. Slice into generous portions and pour over some of the delicious meat juices. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-meatloaf-stuffed-eggs-rolo-kima/

Pork Fricassee with Egg-lemon Sauce and Celery

Ingredients

• 1.5 kg boneless pork from the neck (43 ounces)
• 2 kg green celery (70 ounces)
• 2-3 spring onions, chopped (optional)
• 1/2 cup olive oil
• 3 medium sized red onions, finely chopped
• salt and freshly ground pepper

For the egg-lemon sauce (Avgolemono)

• juice of 2 lemons
• 2 eggs
• 1 tbsp corn starch

Instructions

1. 
   
2. To prepare this delicious traditional pork fricassee recipe, start by removing all the yellow leaves from the celery. Wash thoroughly the celery and cut in 2-3 pieces each. In a large pan add some water and a good pinch of salt and bring to the boil; parboil the celery for about 5 minutes, drain in a colander and set aside.
3. Cut the pork into portions, wash, strain and season with salt and pepper. Heat the olive oil in a large saucepan, add the meat and sauté on both sides, until lightly coloured. Add the onions and sauté, until softened (but not coloured).
4. Pour in 2 cups of lukewarm water, put the lid on and let it simmer for about 1 hour. Add the celery and season with salt and pepper; let it simmer for another 15-20 minutes. (Do not stir with a wooden spoon, rather than simply shake the pan occasionally, keeping the handles.) Remove the pan from the stove and set aside.
5. To prepare the egg lemon sauce for the pork fricassee, crack the eggs into a bowl and whisk; gradually add the lemon juice and the corn starch and whisk until it dissolves. Take a ladle of stock from the pan, pour in the egg and lemon mixture and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, shake the pan to blend and simmer for 3 minutes. Let it stand for 5 minutes before serving.
6. This traditional recipe for pork fricassee in egg lemon sauce, can be also made with veal, lamb or chicken. Enjoy while still warm. Merry Christmas!

Source:

http://www.mygreekdish.com/recipe/pork-fricassee-recipe-egg-lemon-sauce-celery/

Easy Chicken with Orzo pasta (Giouvetsi Kotopoulo)

Ingredients

• 550-600g boneless, skinless chicken breasts, cut into bites (20 ounces)
• 1 1/2 cup orzo pasta ( kritharaki / manestra )
• 1 small red onion, finely chopped
• 1 tsp tomato paste
• 1/2 tin chopped tomatoes
• 2/3 of a cup tomato juice (passata)
• 2 cups of water
• a pinch sugar
• a pinch of cinnamon or a cinnamon stick
• 4 tbsps olive oil
• salt and freshly ground pepper
• 130g feta cheese, crumbled (4.5 ounces)

Instructions

1. To prepare this super easy chicken with orzo, heat a large frying pan over medium heat, pour in 2 tbsps olive oil and sauté the onions, until softened. Season the chicken pieces with salt and pepper and add in the pan; fry the chicken breasts until lightly colored.
2. Remove the chicken pieces and the onions on a plate. In the same pan, add 2 tbsps olive oil and sauté the orzo pasta. Add the tomato paste and continue sautéing. Pour in the tinned tomatoes, the tomato juice and a cup of warm water. Return the chicken pieces and onions in the pan, add a pinch of sugar, a pinch of cinnamon and season well with salt and pepper. Turn the heat down to medium, place the lid on and cook for about 15 minutes, stirring occasionally, until the orzo pasta is cooked. (Halfway through cooking time, check out if all of the liquid has been absorbed and add 1 cup of hot water into the pan).
3. Remove the pan from the stove, drizzle with olive oil and stir in the crumbled feta cheese. Let the chicken with orzo rest for 5 minutes and serve while still warm. Enjoy!

Source:

http://www.mygreekdish.com/recipe/easy-chicken-recipe-with-orzo-pasta-giouvetsi-kotopoulo/

Giouvetsi (Greek Beef stew with Orzo pasta)

Ingredients

• 1 kg/35 ounces veal (shoulder), cut into portions
• 2 medium red onions, finely chopped
• 2 carrots, sliced (1 cm thick)
• 1 tin of chopped tomatoes
• 2 tbsps tomato puree
• 1 tsp sugar
• 1 glass of red wine
• 1 cinnamon stick
• 1/2 cup of olive oil
• 250g orzo pasta (9 ounces) ( kritharaki / manestra )
• 100g grated kefalotyri or feta cheese (5 ounces)

Instructions

1. Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
2. Stir in the tomato purée and pour in the red wine; wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the sugar, the cinnamon stick and a good pinch of salt and pepper.
3. Turn the heat down and simmer with the lid on for about 45 minutes.
4. In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
5. Place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes.Sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

Source:

http://www.mygreekdish.com/recipe/giouvetsi-beef-stew-with-orzo-pasta/

Divine Beef With Red Wine

Ingredients

• 1 kg beef (35 ounces)
• 2 carrots
• 2 onions
• 2 stalks celery
• 2 garlic cloves
• 1 bottle of red wine (cooking wine)
• 1 bay leaf
• 1 sprig of thyme
• 1 tin of tomato puree
• parsley, chopped
• salt
• freshly ground pepper
• 1 & 1/2 tbsp flour
• 1/4 cup olive oil

Instructions

1. Wipe the meat with paper towels. Add salt and pepper. Sprinkle with 1 and 1/2 tbsp flour. Stir to coat the meat with flour.
2. Heat 1/4 cup olive oil in skillet and brown the meat on all sides, until crusty. Add the chopped carrots, onion, celery and allow to wilt. Make a herb bouquet with the bay leaf, thyme, parsley and peppercorns. Then cover with cloth, tie in a knot and add it to the food.
3. Add all the wine, tomato juice and cover the food. Simmer for 2 hours until well the sauce is thick and the meat is tender.
4. Serve with potatoes, rice or pasta and chopped parsley.

Source:

http://www.mygreekdish.com/recipe/divine-beef-with-red-wine/

Greek Style Beef Stew in a Tomato Sauce (Moshari Kokkinisto)

Ingredients

• 1 kg of quality stewing beef (35 ounces)
• 2 small red onions, chopped
• 2 cloves of garlic, chopped
• 4 ripe tomatoes, peeled and chopped
• 1 tsp tomato paste, dissolved into a teacup of water
• 100ml olive oil (2/5 of a cup)
• a glass of red wine
• 1 cinnamon stick
• 1-2 whole cloves, or a pinch grounded
• a pinch of sugar
• 400g spaghetti (14 ounces)
• salt and freshly ground pepper
• grated cheese (kefalotyri) to serve

Instructions

1. To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
2. Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
3. Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
4. To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
5. As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
6. If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
7. When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.
8. Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.

Source:

http://www.mygreekdish.com/recipe/greek-beef-stew-redenned-moshari-kokkinisto/

Greek Pastitsio (Baked Greek Lasagna with Meat Sauce and Béchamel)

Base Ingredients

• 350g (12 ounces) macaroni for Pastitsio (you can substitute penne or ziti)
• 110g feta cheese (4 ounces)
• 2 eggs

For the meat sauce

• 700g lean minced beef (25 ounces)
• 2 medium sized red onions (finely chopped)
• 2 cloves of garlic (chopped)
• 400g canned chopped tomatoes (14 ounces)
• 1 tbsp tomato puree
• 1 tsp sugar
• a glass of red wine
• a bay leaf
• 1 cinammon stick
• 1 whole clove
• 1/4 of a cup olive oil
• sea salt and freshly ground black pepper

For the béchamel

• 100g flour (3.5 ounces)
• 100g butter (3.5 ounces)
• 875ml milk (3 and 1/2 cups)
• 2 egg yolks
• 100g Parmigiano-Reggiano or Kefalotyri (3.5 ounces)
• a pinch of nutmeg

Instructions

1. To prepare this traditional pastitsio recipe, start by making the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened. Stir in the garlic, tomato puree and the beef (breaking it up with a wooden spoon) and sauté. Pour in the red wine and wait to evaporate. Add the tinned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, remove the bay leaf, the clove and the cinnamon)
2. Prepare the béchamel sauce for the pastitsio. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream and keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!
3. Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the eggs and the feta cheese (smashed with a fork) and mix gently with a spatula.
4. Stir 1/4 of the bechamel sauce into the meat sauce.
5. For this pastitsio recipe you will need a large baking dish, approx. 20*30 cm. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the béchamel sauce and smooth out with a spatula.
6. Sprinkle with grated cheese and bake the pastitsio in preheated oven at 180-200C for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Source:

http://www.mygreekdish.com/recipe/pastitsio/

Beef Stifado (Greek beef stew)

Ingredients

• 1 kg good-quality stewing beef, cut into portions (35 ounces)
• 1.7 kg baby shallot onions, peeled (60 ounces)
• 1/4 of a cup olive oil
• 3/4 of a cup red wine
• 3 tbsps red wine vinegar
• 1/3 of a cup cognac
• 1 large, juicy ripe tomato, roughly chopped
• 1 tsp tomato purée
• 1 bay leaf
• 3-4 allspice berries
• a pinch nutmeg
• salt and freshly ground pepper

Instructions

1. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
2. Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
3. Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
4. Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
5. Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

Source:

http://www.mygreekdish.com/recipe/beef-stifado-mosharaki-stifado/

Greek Octopus and onion stew (Octopus stifado)

Ingredients

• 1 large octopus (cleaned), approx. 1 kg (35 oz.)
• 2 tbsps red wine vinegar
• 1 kg baby shallot onions, peeled (35 oz.)
• 1/2 red onion, grated
• 2 cloves of garlic, chopped
• 1/3 of a cup olive oil
• 1 glass red wine
• 2 tbsps tomato paste
• 2 bay leaves
• 3-4 allspice berries
• salt and freshly ground pepper

Instructions

1. To prepare this delicious Greek octopus stifado recipe, place the octopus in a large pot, pour in 1 cup of water and the vinegar. Boil the octopus for about 20 minutes. Remove the octopus from the pan, chop into pieces and place in a bowl along with 1 cup of the broth.
2. In the meantime peel the shallots and carve them crosswise. A little trick to peel them more easily is to place the shallots in a bowl full of water and leave them in the fridge overnight.
3. In a saucepan add the oil and shallots (whole) and sauté (medium heat) for about 10 minutes or until softened. Turn the heat up, add the octopus and sauté. Add the tomato paste, grated onion and garlic and sauté for 1 more minute.
4. Pour in the red wine, 1 cup of the hot broth, the bay leaves, allspice berries and season. Bring to a boil, turn the heat down and let the octopus stifado simmer for about 30-40 minutes, or until the octopus is tender and the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.

Source:

http://www.mygreekdish.com/recipe/greek-octopus-and-onion-stew-recipe-octopus-stifado/

Greek Pork Chops with Roast Potatoes (Brizola sto Fourno)

Ingredients

• 4 pork chops (bone-in, approx 2.5 cm thick)
• 7 medium sized potatoes, cut in wedges

For the marinade

• 1/3 of a cup olive oil
• 1 tbsp red wine vinegar
• 2 cloves of garlic, sliced
• 1 red onion, roughly chopped
• 1 tbsp dried oregano
• salt and freshly ground pepper
• 1 tbsp mustard (optional)

For the potatoes

• 1/4 of cup dry white wine
• 1 clove of garlic, minced
• juice of half a lemon
• 2 tbsps olive oil
• 1 tsp dried oregano
• salt and freshly ground pepper

Directions

1. To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
2. Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice, pour in the white wine and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
3. Now it’s time to get some colour on the pork chops. Heat a griddle pan over high heat and sear the pork chops for about 1 minute on each side, until nicely coloured.
4. Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
5. Remove the baking tray from the oven, unwrap and remove the pork chops. Cover the pork chops with aluminium foil and let rest for 10 minutes. Bake the potatoes uncovered for about 15 minutes, until nicely coloured.
6. Serve while still warm. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-pork-chops-recipe-with-roast-potatoes-brizola-sto-fourno/

Marinated Greek Lamb Souvlaki (Skewers) with Pita and Tzatziki

Ingredients

• 1kg lamb leg or shoulder, cut into chunks (35 oz.)
• 80ml olive oil (approx. 5-6 tbsps)
• 2 cloves of garlic, crushed
• juice of 1 lemon
• 2 red onions, roughly chopped
• 1 tsp dried Greek oregano
• 1 tsp dried thyme or some fresh thyme, chopped
• 1/2 tsp smoked sweet paprika (optional)
• 1/2 tsp cumin (optional)
• salt and freshly ground pepper
• 10 metal or wooden skewers

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g of strained yogurt (18 ounces)
• 1-2 tbsps of red wine vinegar
• a pinch of salt
• To serve
• 10 pita breads
• olive oil
• 1 tsp dried oregano
• salt

Directions

1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
3. In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
5. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
6. While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.

Source:

http://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/

Mediterranean Sea Bass Stuffed with Tomatoes, Lemons and Olives

Ingredients

• 2 whole sea bass, cleaned and gutted
• 1 lemon, sliced
• 1 fennel bulb, sliced
• 1 tomato, chopped
• 15 kalamata olives, pitted
• 15 capers
• 2 cloves of garlic
• 150ml white wine
• 1/2 a bunch fresh parsley, chopped
• 1 tbsp olive oil
• salt and freshly ground pepper
• lemon zest for garnish

Directions

1. To prepare this oven baked stuffed sea bass recipe, preheat the oven to 190C and transfer the sea bass onto a baking tray lined with parchment paper. (Make sure to use enough foil to cover the fish later.)
2. Prepare the stuffing for the sea bass. Finely slice the fennel, lemon and tomato and set aside. Peel and finely chop the garlic and slice the kalamata olives into rings.
3. Fill the cavity of each fish with 2 slices of lemon, the fennel and half the amount of the chopped tomato, olives and capers. Scatter on top of the sea bass the chopped garlic, any remaining fennel slices and the rest of the olives, tomato and capers. Pour in the white wine and season with salt and freshly ground pepper. Drizzle the sea bass with olive oil and garnish with chopped parsley.
4. To bake the stuffed sea bass, you need to seal the fish well by folding the foil up like a parcel. This will help keep the juices and flavours in and will help your stuffed sea bass maintain tender.
5. Bake the stuffed sea bass in preheated oven at 190C for 20-25 minutes, until cooked through.
6. Remove the baking tray from the oven and let it rest for 3-4 minutes, then place the stuffed sea bass with the foil on a serving platter, unwrap carefully, garnish with some lemon zest and enjoy!

Source:

http://www.mygreekdish.com/recipe/mediterranean-baked-stuffed-sea-bass-recipe/

Saganaki (Pan-seared Greek cheese appetizer)

Ingredients

• 110-120g cheese (Graviera) (4 ounces)
• Alternatively you can use kefalograviera, kasseri, kefalotyri or as a worst case  Pecorino Sardo
• 50g flour, for dredging (1-2 ounces)
• oil for frying
• 1/2 lemon

Instructions

1. To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
2. Place the cheese under running water and then dredge into the flour, shaking of the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
3. Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
4. Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!

Source:

http://www.mygreekdish.com/recipe/saganaki-pan-seared-greek-cheese-appetizer/

Mussels Saganaki (Greek Midia Saganaki)

Ingredients

• 1 1/2 kg mussels, washed (50 ounces)
• 1 glass white wine (dry)
• 10 cherry tomatoes
• 1 pepper
• 1 red onion
• 1 spring of celery
• 1 carrot
• 2 cloves of garlic
• 1 bunch fresh parsley
• 100g/3.5 ounces feta cheese (optional)
• 1/2 cup olive oil

Instructions

1. Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
2. Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
3. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
4. Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.

Source:

http://www.mygreekdish.com/recipe/mussels-saganaki-midia-saganaki/

Greek Shrimp Sagan

Ingredients

• 12 medium prawns
• 4 ripe, juicy tomatoes, finely chopped
• 1 red onion, finely chopped
• some hot chilli pepper, according to preferance
• 2 spring onions, sliced (optional)
• 2 cloves of garlic, chopped
• 60ml Greek drink Ouzo (1/4 of a cup)
• 2 tbsps fresh dill or parsley, chopped
• 200-250g feta cheese, crumbled or cubed (8 oz.)
• olive oil
• salt and freshly ground pepper
• a pinch of sweet paprika (optional)

Directions

1. To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.
2. Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
3. Beginning with the sauce for the shrimp saganaki, heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
4. In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute on each side and deglaze with the ouzo.
5. Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts.
6. Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot. Enjoy this traditional Greek shrimp saganaki recipe with a cold glass of ouzo!

Source:

http://www.mygreekdish.com/recipe/shrimp-saganaki-recipe-with-feta-cheese/

Tomatokeftedes (Fried Santorini tomato balls / tomato fritters)

Ingredients

• 1 1/2 cup of tomatoes (3-4 tomatoes), finely chopped
• 100g feta cheese, smashed (3.5 ounces)
• 1/2 of a cup red onion (1 large onion), grated
• 1 tbsp parsley, finely chopped
• 1 tbsps fresh spearmint, finely chopped
• 1 tsp dried oregano
• 1/2 cup flour
• 1 tsp baking powder
• salt and freshly ground paper
• oil for frying

Instructions

1. Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
2. Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
3. Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
4. In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.
5. Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!

Source:

http://www.mygreekdish.com/recipe/tomatokeftedes-fried-tomato-balls/

Chickpea Fritters (Revithokeftedes)

Ingredients

• 400g/14 ounces boiled chickpeas (200-250g/ 7-8 ounces raw)
• 4 cloves of garlic
• 1 red onion
• 1 tbsp fresh parsley, chopped
• 2 tsps cumin
• 2 tsps powdered coriander
• 2 tbsps flour
• salt and freshly ground pepper
• oil for frying

For the yogurt sauce

• 200g yogurt (7 ounces)
• juice of half a lemon
• 1.5 tbsp olive oil
• 1 tbsp cold water
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh spearmint finely chopped
• salt

Instructions

1. Soak the chickpeas into a large bowl filled with water and a pinch of salt for about 6 hours, or overnight. Drain and place them into a large pan, filled with water and boil for 40-60 minutes, until soft. When done, drain them into a colander. Place on some paper towel on a large tray and let them dry out completely for about an hour. It is very important that they dry out completely.
2. In the meantime, finely chop the onions and garlic. Place a pan into medium heat, add 2 tbsps of olive oil and sauté, until tender.
3. Use a food processor to mix all the ingredients together. Add the boiled chickpeas, the saute onions and garlic, along with the cumin and coriander and mix. Open the food processor, blend the mixture with a spoon and mix again. Repeat 2-3 times, until all the ingredients are combined. This should take 2-3 minutes.
4. Into a large bowl, add the chopped parsley, 2 tbsps of flour and the chickpea mixture. Season well with salt and pepper and mix well, squeezing the ingredients with your hands, until combined. Roll the mixture into balls.
5. Fry the balls into a very hot oil, until nicely colored on all sides. Place them on paper towel, to absorb the extra oil. For a healthier version, bake them in preheated oven at 180C for about 25 minutes. Brush the bottom of the baking tray and the top of the balls with some olive oil. Halfway through cooking time, flip the balls and put back in the oven.
6. To prepare the sauce, add all the ingredients into a bowl and whisk, until all the ingredients are combined and the sauce is smooth and creamy.

Source:

http://www.mygreekdish.com/recipe/chickpea-fritters-revithokeftedes/

Greek Chickpea soup (Revithia)

Ingredients

• 500g/ 17 oz. dry chickpeas (revithia)
• 1 large red onion, finely chopped
• 1/2 a cup olive oil
• 1 bay leaf
• 2 tbsp dried oregano (optional)
• salt and freshly ground pepper
• juice of 1-2 lemons
• 2 tbsp flour
• vegetable stock (optional)

Directions

1. To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
2. When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
3. Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
4. Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
5. Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
6. Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
7. If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
8. Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-chickpea-soup-recipe-revithia/

Greek Lentil Soup (Fakes Soupa)

Ingredients

• 500g brown lentils (17-18 ounces)
• 5 cups of water
• 1 small red onion, chopped
• 2 cloves of garlic, finely chopped
• 2 bay leaves
• 1/2 cup olive oil
• 1 tbsp tomato purée (optional)
• 1 tbsp red wine vinegar
• salt and pepper to taste

Instructions

1. To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
2. Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
3. Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
4. Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
5. Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

Source:

http://www.mygreekdish.com/recipe/lentil-soup-fakes-soupa/

Traditional Greek bean soup (Fasolada)

Ingredients

• 500g dry white beans (18 ounces)
• 2-3 carrots, finely chopped
• 1 large red onion, finely chopped
• 3 stalks of celery, finely chopped
• 130ml extra virgin olive oil (1/2 cup)
• 2 tbsps tomato puree
• a pinch of paprika (hot or sweet, according to preferance)
• salt and freshly ground pepper

Instructions

1. To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
2. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
3. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
4. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
5. Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

Source:

http://www.mygreekdish.com/recipe/traditional-greek-bean-soup-recipe-fasolada/

Traditional Greek Green Beans (Fasolakia Giaxni)

Ingredients

• 1250g green beans, trimmed (45 oz.)
• 3/4 of a cup olive oil
• 1 1/2 onions, chopped
• 1 clove of garlic, chopped
• 750g ripe tomatoes, grated (27 oz.)
• a pinch of sugar
• 2 tbsps chopped parsley
• salt and freshly ground pepper

 Instructions

1. To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
2. Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
3. Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
4. Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.
5. Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-green-beans-recipe-fasolakia-giaxni/

Crispy Greek Fried Eggplant (Melitzanes tiganites)

Ingredients

• 2 medium eggplant, sliced
• 350ml beer
• 200-230g flour (7-8 oz.)
• salt and freshly ground pepper
• vegetable oil for frying

Directions

1. To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
2. In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it’s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
3. Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.
4. Serve this delicious batter fried eggplant while sill hot. Enjoy!

Source:

http://www.mygreekdish.com/recipe/crispy-fried-eggplant-recipe-greek-melitzanes-tiganites/

Country-style Greek Potato stew (Patates Yahni)

Ingredients

• 8 large potatoes, peeled and cut into 2.5 cm chunks
• 1 medium red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tbsp tomato paste
• 3 ripe tomatoes, peeled and grated
• 3/4 of a cup olive oil
• 1 tbsp salt
• 1/2 tsp freshly ground pepper
• 2-3 tbsps chopped parsley

Instructions

1. To prepare this delicious Greek potato stew recipe (patates yahni), start by preparing your vegetables. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for 1 minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.)
2. Heat a large pot over medium-high heat. Add the olive oil and onion and sauté until softened. Stir in the garlic and sauté for 1 more minute. Add the tomato paste and cook for 1 more minute.
3. In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (whilst stirring ocassionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender.
4. Greek potato stew (Patates Yahni) is best served while still warm or at room temperature. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-potato-stew-recipe-patates-yahni/

Traditional Greek Salad (Horiatiki / Xoriatiki)

Ingredients

• 3 tomatoes, cut into wedges
• 1 medium red onion, sliced into rings
• 1 cucumber, pilled and sliced into thick half-moons
• 1 green pepper, sliced
• 16 black olives
• 200g block feta cheese (7 ounces)
• 1 tbsp red wine vinegar
• 1/4 of a cup extra virgin olive oil
• 1 teaspoon dried oregano
• sea salt

Instructions

1. As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
2. To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
3. Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
4. Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!

Source:

http://www.mygreekdish.com/recipe/greek-feta-salad/

Melitzanosalata (Traditional Greek Eggplant dip)

Ingredients

• 4 large purple eggplants
• 1/2 red onion
• 1 clove garlic, crushed
• 125 ml olive oil (1/2 cup)
• 4 tablespoons lemon juice
• sea salt and freshly ground pepper to taste
• 3 tablespoons fresh parsley, chopped

Instructions

1. To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour. Alternatively for a quicker version of this melitzanosalata recipe, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender.
2. For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
3. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
4. Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

Source:

http://www.mygreekdish.com/recipe/melitzanosalata-aubergine-salad-dip/

Skordalia (Traditional Greek Potato and Garlic dip)

Ingredients

• 5-6 medium potatoes
• 5-7 cloves of garlic (according to preference)
• 2 tbsps red wine vinegar
• 1/2 a cup extra virgin olive oil
• 1/2 a cup water (from the boiled potatoes)
• 1 tbsp salt

Instructions

1. To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
2. In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
3. When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
4. If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
5. Serve the skordalia as a delicious dip or side dish with some toasted bread or pita breads. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-skordalia-recipe-potato-garlic-dip/

Lamb Kleftiko (Greek Lamb Cooked In Parchment Paper)

Ingredients

• 1-1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)
• 2 small red onions
• 2 1/2 bell peppers (green, red, orange)
• 4 cloves of garlic (2 sliced and 2 whole)
• 2 tbsps mustard
• juice of half a lemon
• 1 tbsp dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• 200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.)
• 5 medium sized potatoes
• 1/2 ripe tomato, sliced
• salt and freshly ground pepper
• parchment paper
• kitchen string

Directions

1. To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
2. Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic,  sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
3. Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
4. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
5. Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
6. Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of  lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
7. Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

Source:

http://www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/

Marinated Greek Lamb Chops with Roast Potatoes (Paidakia)

For the marinade

• 8 lamb rib chops (approx. 700g/ 25 oz.)
• 1/3 of a cup olive oil
• 1 clove of garlic
• 1 1/2 tbsp mustard
• 1 tbsp chopped fresh thyme
• 1/2 tsp dried oregano
• 1 tbsp fresh chopped rosemary (optional)
• zest of 1 lemon
• 3-4 peppercorns

For the potatoes

• 4 medium sized potatoes, cut into wedges
• 1 large clove of garlic, minced
• 50ml olive oil (1/4 of a cup)
• 80ml water (1/3 of a cup)
• 1 tsp dried oregano
• juice of 1 lemon
• 1/2 tsp semolina
• salt and freshly ground pepper

Instructions

1. To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
2. Return the lamb chops at room temperature and preheat the oven to 200C.
3. Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
4. Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
5. Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper.  Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill over high heat for 1 minute to get them all crispy and pop in the oven for 10-15 minutes, flipping them sides halfway through cooking time.)
6. Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-lamb-chops-with-roast-potatoes-paidakia/

Traditional Magiritsa (Greek Easter soup)

Ingredients

• 1 kg lamb offal (heart, liver, lungs and other organs)
• intestines from 1 lamb (optional)
• 1 large red onion, finely chopped
• 5-6 spring onions, finely chopped
• 3 medium romaine (cos) lettuce, roughly chopped
• 4-5 tbsps fresh dill, chopped
• 1/2 cup rice (optional)
• 1/2 a cup olive oil
• salt and freshly ground pepper

For the egg lemon sauce (Avgolemono)

• 2 eggs
• juice of 2 lemons

Instructions

1. To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out.)
2. In a large pot add the organs and plenty of water and bring to the boil. Blanch the organs in the hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
3. Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to fit and place the lid on. Cook for 10 minutes, remove the lid and season. Stir well and cook the magiritsa with the lid on for about 40-50 more minutes. (If you choose to make this magiritsa recipe with rice, stir in the rice about 10 minutes before the end of cooking time.)
4. Prepare the egg lemon sauce for the magiritsa. Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a litte bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes. (See also some tips to make the perfect Avgolemono).
5. Ladle the magiritsa (Greek Easter soup) while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!
6. (If you like to prepare a stock form the lamb head and neck for the magiritsa, wash thoroughly the head and neck and place in a large pot, along with two red onions. Pour in enough water to cover, season and simmer for approx. 1 hour, skimming the surface. When the meat falls from the bones, remove the pot from the stove and strain the stock. Let the stock cool down completely and skim the fat. Use the stock and equal amount of water to prepare the magiritsa soup.)

Source:

http://www.mygreekdish.com/recipe/traditional-magiritsa-recipe-greek-easter-soup/

Greek Dolmades (Stuffed Vine/ Grape Leaves Dolmathes)

Ingredients

• 60 vine leaves, drained and rinsed
• 250g rice (1 cup)
• 1 cup olive oil
• 2 onions, finely chopped
• 2 cups warm water
• juice of 2 lemons
• 2 tbsps dill, chopped
• 1/2 a cup parsley, chopped
• salt and pepper

Instructions

1. To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
2. Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half  lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
3. Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmades. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
4. Drizzle the stuffed vine leaves (dolmades) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
5. Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
6. Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

Source:

http://www.mygreekdish.com/recipe/greek-dolmades-recipe-stuffed-vine-leaves/

Greek lemon Chicken Soup (Kotosoupa Avgolemono)

Ingredients

• 1 chicken (1- 1.2 kg/ 35-40 ounces)
• 1 red onion, peeled
• 5 cups of water
• 150-200g short-grain rice, like Arborio (6-7 ounces)
• 2 large eggs
• juice of 1 lemon
• 2 carrots (optional)
• salt and freshly ground pepper

Instructions

1. To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pan. Push the chicken with your hands down to the bottom of the pan, add the onion, whole (and the carrot), pour in the water (the water should cover the chicken) and season. Place on high heat, put the lid on and bring to the boil; turn the heat down and boil the chicken for about 1 hour and 15 minutes (the chicken is ready, when the meat can be removed easily from the bones). While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon.
2. Remove the chicken from the broth and strain the broth. Add the hot broth in a pan, add the rice and season with salt and pepper and boil, until done.
3. In the meantime, if the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into bites.
4. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, whilst constantly stirring, put the lid on and leave for 3-4 minutes.
5. Serve this delicious Greek lemon chicken soup, while still warm; ladle into bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

Source:

http://www.mygreekdish.com/recipe/greek-lemon-chicken-soup-kotosoupa-avgolemono/

Greek Meatballs (Keftedes)

Ingredients

• 500g ground beef (18 ounces)
• 200g ground pork (7 ounces)
• 1 large red onion, grated
• 1 clove of garlic, minced
• 1 cup breadcrumbs
• 1 egg
• 1/4 of a cup chopped fresh parsley
• 6-7 leaves fresh spearmint (chopped) and a pinch dried (optional)
• 2 tbsps olive oil
• 1/2 teaspoon oregano
• salt and pepper
• oil for frying
• flour for dredging

Instructions

1. To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. (If the mixture isn’t firm enough, add some more breadcrumbs). Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
2. Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). Dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
3. The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
4. Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
5. Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!

Source:

http://www.mygreekdish.com/recipe/keftedes-greek-meatballs/

Gigantes Plaki (Gigandes Greek Baked ‘Giant’ Beans)

Ingredients

• 500g gigantes beans (17 ounces)
• 1/2 cup olive oil
• 1 small clove of garlic
• 1 large onion, finely chopped
• 4-5 tbsps parsley, finely chopped
• 1/2 tbsp celery, finely chopped
• 1/2 cup of hot water
• 400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
• 1 tsp dried oregano
• salt and freshly ground pepper to taste

Instructions

1. To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
2. Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
3. In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
4. Turn the baking pan out of the oven; add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
5. Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
6. For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

Source:

http://www.mygreekdish.com/recipe/gigantes-plaki-greek-baked-giant-beans/