GREEK CAVIAR DIP (TARAMOSALATA)

Ingredients:
Tarama - 1/2 of 200 gms jar
Small onion- 1 (finely grated)
Egg yolk - 1
White bread slices - 4 (stale)
Lemon juice - 1/4 cup
Olive oil- 1/2 cup

Method:

• Place tarama in blender jar; whirl at low speed to smooth paste.
• Add onion and egg yolk; whirl to mix.
• Remove crusts from bread; soak bread in water. Squeeze to dry. Tear it into pieces.
• Add to fish roe mixture; whirl until well blended.
• Add lemon juice and olive oil alternatively while whirling at medium speed.
•  Blend at high speed until well combined.
• Chill; serve with melba toast,pita bread, or lavash (Arabic crisp flatbread) and crisp raw vegetables.

GREEK SALAD PITTAS

Ingredients:
Diced feta cheese-1 cup
Cucumber-1/4 cup
Cherry tomatoes-8
Green pepper-1/2
Small onion-1/4
Black olives-8
Olive oil- 30 ml
Dried oregano- 5 ml
Pitta breads- 4
Natural yogurt- 60 ml
Dried mint-5 ml
Salt
Ground black pepper
Mint

Method:

• Place the cheese,cucumber,tomatoes,pepper,onions,and olives in a bowl.
• Stir in the olive oil and oregano,then season well and set the bowl aside.
• Place the pitta breads in a toaster for about 2 mins.
• To make the dressing,mix the yogurt with the mint,season well.
• Holding the hot pittas in a tea towel,slice each one from top to bottom down one of the longer sides and open out to form a pocket.
• Divide the prepared salad among the pitta breads pockets and drizzle over a spoonful of the yogurt dressing.
• Serve the filled pitas immediately,garnished with fresh mint.
• Offer the remaining dressing separately.

GREEK SESAME SEED COOKIES

Ingredients:
All purpose flour - 4 cups
Butter - 1 cup
Sugar - 1 3/4 cups
Eggs - 2
Toasted sesame seeds - 2/3 cup
Baking powder - 2 tsp
Salt - 1/2 tsp
Water - 1/4 cup

Method:

• Mix butter, sugar, and eggs until fluffy.
• Stir in 1/3 cup of the sesame seeds.
• Bled dry ingredients; add alternatively with water to sugar mixture.
• Chill dough until stiff enough to roll , 1-2 hours.
• Heat on lightly floured board into rectangle 1/8" thick.
• Cut dough into strips. Press one entire side of each strip into dish containing the remaining sesame seeds.
• Loop one end over at right angle to the other, making bow knot effect.
• Place on lightly greased baking  sheet.
• Bake 8-10 minutes, or until lightly browned.                                                                                                  

AVGOLEMONO (GREEK SOUP)

Ingredients:
Chicken stock - 1.75 litres
Orzo pasta or any small pasta shapes - 115 gms
Eggs - 3
Large lemon juice - 1
Salt and ground pepper

For Garnishing:
Lemon slices 

Method:

• Pour the stock into a large pan and bring to the boil.
• Add the pasta and cook for 5 minutes.
• Beat the eggs until frothy, then add the lemon juice and 15 ml of cold water. Slowly stir in a ladleful of the hot chicken, then add one or two more. Return this mixture to the pan, off the beat and stir well.
• Season with salt and pepper and serve at once, garnished with lemon slices.
• Do not let the soup boil once the eggs have been added or it will curdle.

SOUPA AVGOLEMONE (GREEK LEMON SOUP)

Ingredients:
Long grain rice - 1/4 cup
Small onion - 1
Lemon - 1
Chicken stock  - 5 cups
Salt - 1 tsp
Pepper powder - 1/2 tsp
Eggs - 2-3

Garnishing:
Coriander leaves

Method:

• Wash and drain the rice. Chop the onion finely.
• Put the rice and onion into the stock with the salt and pepper, and simmer for 15 minutes till the rice is tender.
• When ready to serve, reheat the stock till just about to boil and remove from heat.
• Break eggs into a bowl, and beat till well blended. Beat in the lemon juice.
• Pour a ladleful of hot stock slowly onto the egg mixture, beating all the time. Repeat with one more ladleful.
• Pour the egg mixture into the stock, stirring all the time.
• Garnish with coriander leaves and serve immediately.

MOUSSAKA

Ingredients:
Large eggplant - 1
Minced mutton - 1 cup
Tomatoes - 1 cup (chopped)
Onion - 1 (finely chopped)
Garlic cloves - 2
Vinegar - 1 tbsp
Parsley - 2 tbsp(chopped)
Butter - 1/4 cup
Milk -2 cups
Oil - 4 tbsp
Nutmeg -  a pinch
Grated cheese - 1/4 cup
Salt and pepper to taste

Method:

• Cut eggplant into roundels. Apply salt and pepper. Let it stand for 10 minutes. Fry them in 2 tbsp of oil. Keep aside.
• Heat the remaining oil, fry onion, garlic, tomatoes and parsley. Add meat, stir fry for one minute.
• Add the vinegar and water.
• Cover and cook for 15-20 minutes or until done. Keep aside.
• Melt butter in  a pan. Stir in the flour. Slowly add milk and nutmeg without lumps. Bring it to a boil, stirring constantly, so that there is no lump formation. Keep aside.
• Take an oven proof dish, place a layer of eggplant. Top it with half the meat. Then place another layer of eggplant followed by topping the remaining meat.
• Pour the prepared white sauce on top. Sprinkle grated cheese.
• Bake it in a preheated oven 180 C for 35-40 minutes.
• Serve piping hot.

MOUSSAKA HOTPOT

Ingredients:
Minced lamb - 500 gm
Onion - 1 (chopped)
Garlic clove - 1 crushed
Tomatoes - 200 gms
Tomato puree - 1 tbsp
Salt and pepper to taste
Mixed herbs - 1 tsp
Parsley - 1 tbsp (chopped)
Aubergine - 1 (large and sliced)
Potatoes - 500 gms (peeled and thinly sliced)
Butter - 2 1/2 tbsp
Oil - 1 tbsp
Parmesan cheese - 25 gm

Method:

• Preheat oven to moderate, 350 F
• Fry onions in oil till soft.
• Add garlic and meat, brown well.
• Add tomato puree, chopped tomatoes, seasoning, herbs and parsley. Bring to boil and simmer for 20-25 minutes.
• Fry aubergine slices in butter for 3-4 minutes.Remove and drain well.
• Layer meat and aubergine in casserole alternatively. Overlap potato slices on the top.
• Sprinkle with cheese and bake in center of oven for one hour or till golden.