Recipes ENG

7/29/2019 Recipes ENG

1/19

Liver casserole with rice

750g calves liver*

1 large onion, nely chopped

1 cups sieved tomatoes

1 teaspoon whole allspice

Salt and pepper

1 bunch at-lea parsley, nely chopped

1 generous tablespoon butter

1 cup olive oil

White rice

* Chicken liver can also be used

Cut the liver into pieces, wash and drain. In a cooking pot, ry the onion in the butter and oil

until sot. Add the pieces o liver and stir until lightly browned. Add the allspice, reshly ground

black pepper, a little salt and the sieved tomatoes.

You may need to add a little extra water or the liver to cook through, in which case, adjust the

salt to taste.

Serve on a bed o white rice. Alternatively, you can cook the rice together with the sauce,

adding extra water accordingly. In this case, the dish should be served straight away.

Ingredients

Method

1


2/19

vi Voutsina

Tas Kebap

1kg bee (preerably rump steak)

1 large red onion, nely chopped

1 large green pepper, nely chopped

1 glass sieved tomatoes

1 tablespoon tomato puree

cup olive oil (or cup butter/ cup oil)

Salt and pepper

Nutmeg

Oregano

Trim the meat and cut into cubes. Wash and put in a saucepan to heat, stirring until all the

water evaporates. Add the chopped onion and continue to stir. When the meat and onions are

dry, add the oil and butter and stir or another 1-2 minutes, then add the green pepper. Saut

until the meat is lightly browned, taking care not to burn the onions and pepper.

Add a little salt, and pepper and nutmeg to taste, ollowed by the sieved tomatoes and the

tomato puree, dissolved in a little water. Add a little more water (or home-made stock) and

cook until the meat is tender. Adjust the seasoning as necessary and add the oregano.

Serve the stew with rice or ried potatoes.

Ingredients

Method

2


3/19

RECIPES 3

Sini Manti

1 large sheet o lo pastry (or 2 smaller sheets)

kg veal mince

1 large onion, minced

Salt and pepper

cup butter

1 litre home-made meat stock

Put the mince, onion, salt and pepper in a basin and mix well.

Roll out the lo pastry, not too thinly, and cut into rectangular shapes about 8cm x 4cm. Nowgrease a large baking tin. Take a little o the mince mixture and make into a hazelnut-sized ball;

now place this on one o the pastry rectangles, old the longer edges o the rectangle upwards,

and pinch them together on each side o the little meatball, to make a bow shape. Repeat until

all the ingredients are used up. Arrange the bows on the baking tin in rows, brush with butter,

and bake until golden brown. Then take the stock, ideally piping hot, and pour it over the sini

mantiusing a ladle; they should be covered, not completely submerged. Put back in the

oven or 10 minutes, so that the liquid is absorbed.

Sini mantican be accompanied with yogurt mixed with salt and pepper and crushed garlic.

Ingredients

Method


4/19

vi Voutsina 4

Tzigerosarmades

1 lambs liver, spleen, heart and kidneys

2 lamb cauls

1 bunch spring onions

5-6 cloves garlic, sliced into 10-12 pieces

1 medium onion, minced

A handul o mint leaves

Fresh dill

Salt and pepper

Ground allspice

5-6 tablespoons olive oil

* A little cinnamon also works well in this dish.

Blanch the ofal or 2 minutes in boiling water, then drain and chop nely with scissors. Pour

the oil into a shallow saucepan and when searing hot, add the spring onions, nely chopped,

and the minced onion. Stir or 2-3 minutes then add the chopped ofal and stir continuously

until almost cooked. Add salt and pepper, allspice, dill and mint. Take of the heat and leave to

cool.

Ater sotening the cauls by soaking them in lukewarm water, spread them out at and cut into

8 pieces.

Line a deep soup ladle with one o the caul pieces, then ll with about 1/8 o the ofal mixture.

Fold in the edges o the caul to cover the mixture, turn upside-down so that the olds are

underneath, and place in a baking dish. Then repeat with the remaining 7 pieces. Brush the

tzigerosarmades with a little oil and bake at 180C or about an hour, until the cauls are golden

brown.

I you wish, you can also roast a ew potatoes along with the tzigerosarmades, seasoning them

with salt, pepper and oregano.

Ingredients

Method


5/19

RECIPES 5

Patsas

1kg bee tripe

1 knuckle o veal or 2-3 lambs trotters

Salt and pepper, plus paprika i desired

Bay leaves

Rosemary

Vinegar and crushed garlic or serving

Wash the knuckle o veal thoroughly and bring to the boil in plenty o water, adding 2-3 bay

leaves, a sprig o rosemary, a ew peppercorns and a little salt. When it has boiled, strain of the

stock.

Wash the tripe, scrape the underside with a knie and boil vigorously or 3 minutes (no more).

Drain the tripe, discarding the water, and cut it into small pieces.

Bring the stock to boil adding the tripe, 3-4 bay leaves and 2-3 sprigs o rosemary, plus some

reshly milled black pepper, a little salt, and paprika i desired.

When the tripe is well boiled, serve with garlic and vinegar to taste.

Patsas calms the stomach, and is a particularly efective remedy or a hangover.

Ingredients

Method


6/19

vi Voutsina 6

Pork stew with quinces

800g pork (preerably saddle), cut into portions

3 large, ripe quinces

1 onion, liquidized


1 cinnamon stick

Nutmeg

Salt and pepper

1 tablespoon honey

Rinse, pare and core the quinces, then cut into slices. Put the peel, core, seeds and stalks in a

small saucepan, cover with water and bring to the boil. When it is boiling vigorously, turn down

the heat and leave to simmer or an hour, adding more water as necessary. This liquid can be

used later on to thicken the stew, as quinces are very high in pectin.

Wash the meat and put it straight into a saucepan, heating it until the water has evaporated.

Then stir in the onion, and when the moisture has evaporated, add the oil and lightly saut.

Pour in the quince liquid (as you would use water), add the cinnamon stick plus a little salt and

pepper, and leave to cook. When the meat is almost done, add the quince pieces and nutmeg,

cover the pan and continue cooking until sot. Check the seasoning. Now dissolve the honey

in a bowl with a little o the liquid rom the pan, then pour into the stew, shaking the saucepan

to distribute it evenly. Cook or another 2 minutes.

Leave the stew to stand or an hour beore serving to let the avours mature.

Ingredients

Method


7/19

RECIPES 7

Mussels saganaki

kg mussels, de-shelled and cleaned

1 small onion, minced

2-3 cloves o garlic, crushed


Salt and pepper

1 tablespoon resh dill, nely chopped

1 wineglass white wine

Wash and drain the mussels. Put the oil in a pan or skillet and ry the onion until sot and

transparent.

Add the garlic and stir quickly to heat it through, then add the dill and wine. When the liquid

is boiling quite vigorously and has reduced, add the mussels, a little salt and plenty o pepper.

Leave to boil or another 3-4 minutes.

Serve with ouzo or tsipouro.

Ingredients

Method


8/19

vi Voutsina 8

Baked mackerel

8-10 mackerel

Salt and pepper

Oregano

2 tomatoes, nely chopped

Flat-lea parsley, nely chopped

cup olive oil

Garlic (i desired)

Gut the mackerel and remove the gills, then wash thoroughly. Sprinkle salt on the sh and

leave to stand in a colander or 10-15 minutes.

Arrange the sh in a baking dish, putting a clove o garlic inside each one i you wish. Sprinkle

on pepper and oregano, spoon the chopped tomatoes and parsley over the sh, and lastly

pour on the oil.

Bake or an hour at 180C.

Ingredients

Method


9/19

RECIPES 9

Aubergines imam

8 plump aubergines

3 onions, sliced

2 large peppers, cut into strips

5-6 cloves garlic, sliced

A handul o at-lea parsley (minus the stalks)

1 cup resh sieved tomatoes

Olive oil

Salt

Trim the ends o the aubergines, leaving the attractive stalks intact. Cutting lengthwise, remove

a little o the skin rom each aubergine and make cross-shaped cuts in the esh. Dissolve a

handul o salt in a basin o water and soak the aubergines or an hour to extract the bitterness.

Squeeze out the juices, pat dry and ry in searing hot oil.

Arrange the aubergines in a baking dish, then, using the back o a ork, press out a hollow in

each aubergine at the point where you cut into the esh earlier.

Heat 4-5 tablespoons o olive oil in a heavy-bottomed rying-pan and saut the onions, being

careul not to burn them. Ater 2 minutes, add the peppers. When they begin to soten, add the

garlic and continue sauting. Lastly add the parsley, stir, salt, and remove rom the heat.

Fill the hollowed-out aubergines with the onion mixture, then spoon the resh sieved tomatoesover them; bake in the oven at 180C or about 50 minutes.

Serve hot or cool (but not cold!)

Ingredients

Method


10/19

vi Voutsina 10

Arodeadikos de meranzenaJewish aubergine rolls

2kg aubergines (the long, narrow variety)

For the lling: kg mince

1 slice dry bread, soaked

1 large onion, minced

5-6 tablespoons at-lea parsley, nely chopped

Salt and pepper

For the sauce: 1 kg ripe, eshy tomatoes

1 hot pepper

2 green peppers, sliced

100ml olive oil

Salt and pepper

Cut the aubergines into long, thin slices, salt, and leave in a colander or at least an hour to

extract the bitterness. Then squeeze out the juices, ry, and leave to drain on pieces o kitchen

paper.

De-seed the tomatoes, liquidize them, place in a pan with all the other sauce ingredients and

boil until thick.

Put all the ingredients or the lling in a bowl and knead together, dipping your ngers in water

as you go to keep the dough light.

Spread a little o the tomato sauce in the rying pan. Take a small amount o the mince mixture,

roll it into a sausage-shaped ball, lay it across one end o an aubergine slice, and roll up, then

place in a baking dish. Repeat with the rest o the aubergine slices and lling. Spoon the tomato

sauce over the aubergine rolls and bake at 200C or an hour.

Ingredients

Method


11/19

RECIPES 11

Leeks with plums

4-5 young leeks

1 onion, minced

cup olive oil

1 cup sieved tomatoes

Salt and pepper

Nutmeg

250g plums, sweet and sour

Wash the leeks and cut into 5cm-long pieces. In a wide, shallow pan, gently ry the onion in the

olive oil until transparent. Add the leeks and ry or another 2 minutes.

Add the tomato, spices, a pinch o salt and a little water, and bring to the boil. When the leeks

are sot and the liquid has reduced, add the plums and cook or a bit longer. Remove rom the

heat and leave to stand or an hour beore serving.

Ingredients

Method


12/19

vi Voutsina 12

Pasouts dolmaArmenian Lenten stufed cabbage leaves

1 cup red kidney beans

1 cup chickpeas

1 cup lentils

cup bulghur wheat

6 onions, nely chopped

cup olive oil, plus cup or the saucepan

1 cup at-lea parsley, nely chopped

Paprika and black pepper

Oregano

2-3 tablespoons tomato puree

1 large, loose-leaved cabbage

2 lemons

Salt

Wash the pulses thoroughly and boil until sot; it is best to boil each type o pulse separately,

since they have diferent cooking times. Drain and place in a mixing bowl, and add the

uncooked bulghur wheat.

Fry the chopped onion in cup olive oil until sot, making sure that they do not burn, then

put in the mixing bowl with the pulses. Add the parsley, tomato puree, salt and pepper and stir

until all the ingredients are blended.

Blanch the cabbage in boiling water to which you have added the juice o one lemon. Then

separate the leaves, remove the coarse stalks and make the dolmades by lling the leaves with

the pulse and bulgur wheat mixture.

Line the saucepan with the thickest cabbage leaves and arrange the dolmades on top, in rows.

Pour on the juice o the other lemon, together with the rest o the olive oil and just enough

water to cover the stufed leaves. Place an upside-down plate on top o the dolmades and cook

or 40 minutes-1 hour.

Leave to stand or hal an hour, still covered, then serve.

Ingredients

Method


13/19

RECIPES

Asoures

2 cups whole wheat*

2 smallish handuls sultanas

1 handul dried apricots

A ew dried gs (i desired)

150-200g butter, at room temperature

Walnuts, nely chopped

Roasted sesame seeds

Pomegranate seeds

1-2 cinnamon sticks

1 tablespoon nely grated mandarin zest

teaspoon ground cardamom

1 tablespoon cornstarch (cornour)

A little sugar (i desired)

* Bulghur wheat can also be used.

Rinse the wheat and bring to the boil in plenty o water, with a pinch o salt. When the wheat

is sot, add the sultanas and the apricots and dried gs, cut into pieces, plus the spices, and

simmer until almost completely reduced.

Dissolve the cornstarch in a little tepid water. Add some sugar to the wheat mixture in the pan,

5-6 tablespoons to begin with; stir until the sugar dissolves, then taste, adding more sugar i

desired, but do not make the mixture too sweet. As you stir, pour in a little o the cornstarch

solution, continuing to stir until the mixture becomes translucent. Do not let it get too thick.

Pour into small dishes and leave to cool. Beore serving, sprinkle with chopped walnuts, sesame

and pomegranate seeds.

Ingredients

Method

13


14/19

vi Voutsina 14

Semolina halva

cup butter

4 tablespoons olive oil

2 cups coarse semolina

2 cups sugar

1 cup (not quite ull) honey

cup sultanas

cup raisins

cup pine-nuts, lightly roasted

2 cinnamon sticks

The peel o 1 orange or mandarin (i desired)

4 cups water

Put the sugar, honey, water, orange peel, cinnamon sticks and raisins in a saucepan. Bring the

mixture to the boil, stirring to dissolve the sugar, then remove rom the heat.

Meanwhile, melt the butter and oil in a large pan and add the semolina. Stir continuously with

a wooden spoon until the semolina is cooked and golden brown it should have a nice rich

aroma. Now add the piping hot syrup (very careully, as it will spit) hal to begin with, then the

rest*. Stir vigorously until the semolina has absorbed the liquid and the mixture is rm enough

that a spoon will leave a track when drawn through it. Fold in the pine-nuts.

Spoon the halva into a bowl or mold, wetted beorehand with a little water. Press it down with

the back o tablespoon to get rid o any air bubbles and leave to cool. Turn out and cut into

pieces as desired.

* Discard the orange peel and cinnamon sticks beore adding the syrup to the halva.

Ingredients

Method


15/19

RECIPES

Kataif or Kadaif

kg katai pastry

1 cup claried butter,* melted

kg walnuts, nely chopped

teaspoon ground cinnamon

Grated orange zest (i desired)

For the syrup: 4 cups sugar

3 cups water

1 cinnamon stick

1 tablespoon lemon juice

* Butter which has had the milk solids and water removed; it can be bought ready-made in glass or

plastic jars.

Spread out the katai pastry, separating the strands so that they are not clumped together.

Pour on the melted claried butter, then use your palms to work it evenly into the pastry. Mix

the chopped walnuts and ground cinnamon together. Take a piece o the buttered pastry,

straighten out the strands, put a heaped tablespoonul o the chopped walnut mixture on one

end, then make into a roll. Repeat with the remaining pastry and lling.

Bake the rolls in an oven preheated to 175C until a light golden brown. Take out o the oven

and leave until lukewarm.

Boil up the sugar and water, together with the cinnamon stick, until a thin syrup is ormed,

then add the lemon juice. Spoon hal o the liquid over the katai rolls. Boil the remainder o

the syrup until it becomes a bit thicker (about 3 minutes), then pour over the katai.

Allow to cool completely beore serving.

Ingredients

Method

15


16/19

vi Voutsina

Galaktoboureko

kg lo pastry, in thin sheets

Butter or brushing

For the custard: 2 litres milk

1 glass sugar

1 glass ne semolina

The zest o 3 lemons

3 eggs

For the syrup: 2 glasses sugar

1 glasses water

1 rounded tablespoon honey

1 liqueur glass brandy

Beat the eggs with the sugar until pale. Warm the milk and stir into the egg and sugar mixture,

along with the lemon zest. Put the mixture into a pan, add the semolina and bring to the boil.

Cook gently until the custard thickens, stirring continuously.

Grease a baking tin with butter. Layer hal o the lo sheets in the tin, brushing with melted

butter as you go; do not trim of the excess pastry. Spoon in the custard, then layer the

remaining sheets o pastry on top. Beore you put on the last sheet, old the excess pastry in

towards the middle o the pie. Then cover with the remaining sheet and spray with water. Bake

in an oven preheated to 200C until the lo is golden brown.

Prepare the syrup in advance so that it has time to cool. When you take the pie out o the oven,

pour on the syrup immediately. Cover and leave to cool and absorb the syrup beore serving.

Ingredients

Method

16


17/19

RECIPES 17

Tsoureki

1kg our

50g yeast

1 cup milk, lukewarm

4-5 eggs

150-200g butter (room temperature)

1 teaspoon mahleb

1 teaspoon cardamom

1 teaspoon grated orange zest

200-300g sugar

Filling 1: 1 cup dark brown sugar

cup sultanas

cup chopped walnuts

Filling 2: 1 cup strawberry jam

cup chopped almonds

2 tablespoons toasted sesame seeds

Icing sugar or dusting

Dissolve the yeast in the milk in a small basin. Add 1 tablespoon o our and 1 teaspoon o

sugar, stir, cover, and leave until it begins to oam (around 20 minutes). Put the our and sugar

in a large mixing bowl, stir together and make a well in the middle. Pour in the oaming yeast

mixture, the beaten eggs and all the spices, and begin kneading, adding the butter little by

little.

Knead the dough until it is smooth and elastic, then orm into a ball, brush with melted butter,

cover, and leave in a warm place to rise.

When the dough has doubled in size, knead it a little more and then divide it in two. Make the

pieces into oblong shapes and spread the lling o your choice on top o each, then roll up

each piece as i making a swiss roll, and place on a baking tin lined with greaseproo paper.Cover the tsourekiand leave until it doubles in size.

Brush the top o the tsourekiwith lukewarm milk and bake or 15 minutes in an oven preheated

to 200C. Then reduce the temperature to 180C and bake or a urther 30 minutes.

When the tsourekihas cooled, dust with a little icing sugar.

Ingredients

Method


18/19

vi Voutsina 18

Cherry spoon sweet

1kg cherries

1kg sugar

2 cinnamon sticks or 2 leaves nutmeg geranium

1 tablespoon lemon juice

Take the stalks of the cherries and remove the stones with a cherry-pitter.

Boil the sugar in 5 glasses o water until it becomes syrupy. Add the cherries, plus the cinnamon

sticks or nutmeg geranium leaves, reducing the heat slightly.

Continue boiling until the syrup thickens again, then take of the heat, cover with a tea-towel

and leave or 24 hours to bring out any juice that may be trapped inside the stone cavities.

Boil again until the syrup thickens. Add the lemon juice and boil or one more minute.

Store the sweet in sterilized glass jars.

Ingredients

Method


19/19

RECIPES

Filo pastry tarts

Thin sheets o lo pastry*

Butter or brushing

1 cup sultanas

cup raisins

1 cup walnuts, nely chopped

Cinnamon, cloves and any other spices o your choice, e.g. nutmeg, cumin, cardamom

Icing sugar or dusting

* You will need to use 3-4 sheets o lo in each mould, otherwise the pastry will be too thin and

brittle.

You can use either crme caramel moulds or disposable moulds.

Cut the lo sheets into pieces large enough to line the moulds with some excess. Layer the

pieces o lo in the moulds, brushing each one with melted butter. Then mix together the dried

ruit, chopped walnuts and spices and spoon the mixture into the pastry-lined moulds. Fold in

a ew o the corners o the lo sheets to cover the lling and prevent it rom drying out in the

oven; leave the rest o the excess pastry untrimmed or a more attractive appearance.

Put the moulds on a baking tray and bake at 200C until the pastry is golden brown.

When the tarts have cooled, dust them with a little icing sugar.

Ingredients

Method

19

Date post:	03-Apr-2018
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