Authentic Greek recipes?

Question

i just recently came to love greek foods... and i was just wondering what your favorite Greek recipes are so i can try them.

and in central MA do you by anychance know wher to find greek olive oil? i can only find italian.

Answer 1

You have some good recipes below, but don't forget lamb.  Personally it is my favorite and I prefer New Zealand lamb to the US equivalent from Colorado (sorry US) - but I grew up on it......US lamb is just too blah.....

Go out and try a good Gyro!

Answer 2

Baklava --

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."



INGREDIENTS

1 (16 ounce) package phyllo dough

1 pound chopped nuts

1 cup butter

1 teaspoon ground cinnamon

1 cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

DIRECTIONS

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Souvlaki --

"Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad."

INGREDIENTS

1 lemon, juiced

1/4 cup olive oil

1/4 cup soy sauce

1 teaspoon dried oregano

3 cloves garlic, crushed

4 pounds pork tenderloin, cut into 1 inch cubes

2 medium yellow onions, cut into 1 inch pieces

2 green bell peppers, cut into 1 inch pieces

skewers

DIRECTIONS

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.

Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

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Tzatziki Sauce (Yogurt and Cucumber Dip) --

"Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips."

INGREDIENTS

1 (16 ounce) container low-fat plain yogurt

1 cucumber, peeled, seeded, and grated

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1 tablespoon fresh lemon juice

salt and pepper to taste

DIRECTIONS

Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.

Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.

Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

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Greek Seasoning --



INGREDIENTS

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

DIRECTIONS

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.

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Greek Pita Pizzas --

INGREDIENTS

2 whole pita breads

2 tablespoons olive or vegetable oil, divided

1/4 cup sliced stuffed olives

2 teaspoons red wine vinegar or cider vinegar

1 garlic clove, minced

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

Dash pepper

1/2 cup torn fresh spinach

1/3 cup crumbled feta cheese

1 small tomato, seeded and chopped

1/4 cup shredded Parmesan cheese

DIRECTIONS

Brush pitas with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 2 minutes. Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.  

Answer 3

There is virtually no difference in region.

It's mostly the process.

Use what you can find that is inexpensive.

Answer 4

http://www.athens.com/

http://www.krinos.com/

you look through this..

Shepard Smith is up soon and I can't miss Bill.

So I quit now...

☺