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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
6/19
vi Voutsina 6
Pork stew with quinces
800g pork (preerably saddle), cut into portions
3 large, ripe quinces
1 onion, liquidized
5-6 tablespoons olive oil
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
7/29/2019 Recipes ENG
7/19
RECIPES 7
Mussels saganaki
kg mussels, de-shelled and cleaned
1 small onion, minced
2-3 cloves o garlic, crushed
5-6 tablespoons olive oil
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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
7/29/2019 Recipes ENG
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