Showing posts with label Greece. Show all posts
Showing posts with label Greece. Show all posts

August 20, 2018


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


  • 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.

July 24, 2016


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
Ground black pepper


  • 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.

January 23, 2016


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

  • 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.                                                                                                  

December 28, 2015


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 


  • 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.

December 08, 2015


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

Coriander leaves


  • 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.

December 28, 2014


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


  • 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.

May 17, 2014


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


  • 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., pub-6783067284749878, DIRECT, f08c47fec0942fa0