Daniel Humphreys - The Great Greek Cookbook: 40 Greek Recipes, Food Fit for the Gods
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The Great Greek Cookbook
40 Greek Recipes, Food Fit for the Gods
BY
Daniel Humphreys
Copyright 2019 Daniel Humphreys
- Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Introduction
Mezes
Bourtheto: Fish Stew with Cod
Dolmades: Vine Leaves Stuffed with Rice
Fasolada: Hearty Bean Soup
Gemista: Stuffed Tomatoes with Peppers with Rice
Gigantes Plaki: Large Baked Beans with Bacon in Tomato Sauce
Grilled Halloumi
Hummus: Chickpea Dip
Kalamarakia Tiganita: Fried Calamari in Crispy Light Batter
Keftedakia: Greek Traditional Meatballs
Kolokithakia Tiganita: Zucchini Parmesan Fries
Kotosoupa Avgolemono: Lemon Chicken Soup
Melitzanosalata: Eggplant Dip
Tzatziki: Yoghurt Dip
Xtapodi Sxaras: Grilled Octopus
Mains
Astakomakaronada: Lobster Pasta
Barbounia: Marinated Red Mullet
Brizoles Xoirines: Greek Pork Chops
Gamopilafo: Cretan Wedding Risotto
Giouvetsi: Greek Traditional Pasta Beef Casserole
Lamb Kleftiko Recipe: Lamb Cooked in Paper
Kouneli Stifado: Rabbit and Onion Stew
Macaronia Me Kima: Greek Bolognese
Midia Saganaki: Mussels
Panseta Gyros: Pork Belly Gyros
Pligouri: Bulgur Wheat with Pork
Santorini Kotopoulo: Lemon Chicken with Sundried Tomatoes
Sofrito: Veal Steak
Desserts
Baklava: Cinnamon Nut Filo Pastry
Bougatsa: Custard Pie with Cinnamon
Halva: Classic Semolina Pudding with Raisins
Kataifi: Honey Soaked Shredded Pastry with Nuts
Kourabiedes: Christmas Butter Cookies
Lazarakia: Sweet Spiced Breads
Loukoumades: Doughnuts with Honey and Walnuts
Mosaiko Tourta: Chocolate Butter Biscuit Cake
Ravani: Coconut Syrup Cake
Samali: Sweet Syrup Cake with Mastic
Trigona Panoramatos: Filo Triangles Filled with Custard
Troufakia: Chocolate, Walnut, and Biscuit Truffles
Vyssino Glyko Koutaliou: Greek Yoghurt with Sweet and Sour Cherry Preserve
Author's Afterthought s
About the Autho r
More Books by Daniel Humphrey s
Introduction
Learn how to prepare 40 delicious Greek Recipes that are nutritious and easy to cook.
Whether you have visited Greece on vacation or have simply enjoyed watching Mamma Mia, Shirley Valentine, or My Big Fat Greek Wedding, you can now enjoy a true taste of Greek food.
From Souvlaki, the nations favorite, to Raisin Bread baked by locals to celebrate Easter, The Great Greek Cookbook - Learn How to Cook Greek, Food 40 Greek Recipes, Food Fit for the Gods will help to showcase your culinary skills.
In easy to follow steps, you will learn how to make tantalizing appetizers (mezes), impressive main courses, and mouthwatering sweet and syrupy desserts.
Using lots of fresh fruit and vegetables, many of the ingredients you will need are easy to source in your local grocery store or Farmers Market.
These dishes can be enjoyed by the whole family! Many of the dishes are also suitable for vegetarians, so just about everyone can sample your new cooking skills.
So, read on and lets get cooking!
Mezes
Bourtheto: Fish Stew with Cod
Chances are, if you have ever traveled to the beautiful Greek Island of Corfu you will have tasted this healthy and flavorsome fish stew. Bourtheto comes from the Italian name for broth (brodeto). The cooking style of the Island has many Italian influences.
Portions:
Prep Time: 5mins
Cooking Time: 30mins
Ingredients:
- 1 cup water
- 1 cups white onion (sliced thinly)
- cup Greek olive oil
- tsp. ground paprika
- tsp. ground cayenne
- 1 tsp. salt
- 1 tsp. black pepper
- 4 cod fillets (medium size)
Directions:
Take a large saucepan and add water, sliced onions, olive oil, paprika, cayenne, salt and pepper.
Bring the liquid to a boil. Reduce the heat source to medium, and simmer until the onions are softened, approx. 10-15 mins.
Add fish and continue to simmer until the fish is cooked through, 10-15 mins.
Dolmades: Vine Leaves Stuffed with Rice
One for the vegetarians out there. This is an appetizer made from tender vine leaves wrapped into cigar shape rolls and generously stuffed with rice and fresh herbs. Homemade dolmades taste much better than the ones you can buy in your supermarket. It is worth the extra effort.
Portions:
Prep Time: 1h 0mins
Cooking Time: 50mins
Ingredients:
- 1 cup white rice
- 1 cup Greek olive oil
- 2 medium onions (finely chopped)
- 2 cups warm water
- Juice of 2 large lemons
- 2 tbsp. dill (chopped)
- cup fresh parsley (chopped)
- Salt and ground pepper
- 60 vine leaves (drained and rinsed)
Directions:
To prepare the filling, start by rinsing the rice with cold water and set aside.
Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the onions and saut until translucent. Add the rice and saut for a further minute.
Pour in 2 cups of warm water and half of the lemon juice. Simmer for 7 mins or until the water has been completely absorbed. Season with dill, parsley, salt, and pepper. Remove pan from the heat and set to one side to cool.
Line the bottom of a large pot with vine leaves and set aside.
To form the dolmades, place one vine leaf, shiny side down, on a flat surface. Place a teaspoon full of filling at the stem end. Fold the bottom side of the vine leaf over the filling, then fold the two sides over the center and finish by rolling up tightly. Arrange the dolmades fold side down, in tight layers in the pot. Make sure not to leave any gaps. Drizzle with the remaining oil and lemon juice and season with more salt and pepper. Use an inverted plate to secure the dolmades when cooking. Pour sufficient water into the pot to cover them completely.
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