Liver casserole with rice Ingredients
750g calvesâ€™ liver* 1 large onion, finely chopped 1Â˝ cups sieved tomatoes 1 teaspoon whole allspice Salt and pepper 1 bunch flat-leaf parsley, finely 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, fry the onion in the butter and oil until soft. Add the pieces of liver and stir until lightly browned. Add the allspice, freshly ground black pepper, a little salt and the sieved tomatoes. You may need to add a little extra water for the liver to cook through, in which case, adjust the salt to taste. Serve on a bed of 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.
Tas Kebap Ingredients
1kg beef (preferably rump steak) 1 large red onion, finely chopped 1 large green pepper, finely chopped 1 glass sieved tomatoes 1 tablespoon tomato puree ½ cup olive oil (or ¼ cup butter/ ¼ 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 for another 1-2 minutes, then add the green pepper. Sauté 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, followed 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 fried potatoes.
Sini Manti Ingredients
1 large sheet of filo pastry (or 2 smaller sheets) Â˝ kg veal mince 1 large onion, minced Salt and pepper Â˝ cup butter 1 litre home-made meat stock
Put the mince, onion, salt and pepper in a basin and mix well. Roll out the filo pastry, not too thinly, and cut into rectangular shapes about 8cm x 4cm. Now grease a large baking tin. Take a little of the mince mixture and make into a hazelnut-sized ball; now place this on one of the pastry rectangles, fold the longer edges of the rectangle upwards, and pinch them together on each side of 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 manti using a ladle; they should be Âž covered, not completely submerged. Put back in the oven for 10 minutes, so that the liquid is absorbed. Sini manti can be accompanied with yogurt mixed with salt and pepper and crushed garlic.
1 lamb’s 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 handful of 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 offal for 2 minutes in boiling water, then drain and chop finely with scissors. Pour the oil into a shallow saucepan and when searing hot, add the spring onions, finely chopped, and the minced onion. Stir for 2-3 minutes then add the chopped offal and stir continuously until almost cooked. Add salt and pepper, allspice, dill and mint. Take off the heat and leave to cool. After softening the cauls by soaking them in lukewarm water, spread them out flat and cut into 8 pieces. “Line” a deep soup ladle with one of the caul pieces, then fill with about 1/8 of the offal mixture. Fold in the edges of the caul to cover the mixture, turn upside-down so that the folds 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 180°C for about an hour, until the cauls are golden brown. If you wish, you can also roast a few potatoes along with the tzigerosarmades, seasoning them with salt, pepper and oregano.
1kg beef tripe 1 knuckle of veal or 2-3 lambsâ€™ trotters Salt and pepper, plus paprika if desired Bay leaves Rosemary Vinegar and crushed garlic for serving
Wash the knuckle of veal thoroughly and bring to the boil in plenty of water, adding 2-3 bay leaves, a sprig of rosemary, a few peppercorns and a little salt. When it has boiled, strain off the stock. Wash the tripe, scrape the underside with a knife and boil vigorously for 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 of rosemary, plus some freshly milled black pepper, a little salt, and paprika if desired. When the tripe is well boiled, serve with garlic and vinegar to taste. Patsas calms the stomach, and is a particularly effective remedy for a hangover.
Pork stew with quinces Ingredients
800g pork (preferably 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 for 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ﾃｩ. 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 soft. Check the seasoning. Now dissolve the honey in a bowl with a little of the liquid from the pan, then pour into the stew, shaking the saucepan to distribute it evenly. Cook for another 2 minutes. Leave the stew to stand for an hour before serving to let the flavours mature.
Mussels saganaki Ingredients
Â˝ kg mussels, de-shelled and cleaned 1 small onion, minced 2-3 cloves of garlic, crushed 5-6 tablespoons olive oil Salt and pepper 1 tablespoon fresh dill, finely chopped 1 wineglass white wine
Wash and drain the mussels. Put the oil in a pan or skillet and fry the onion until soft 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 of pepper. Leave to boil for another 3-4 minutes. Serve with ouzo or tsipouro.
Baked mackerel Ingredients
8-10 mackerel Salt and pepper Oregano 2 tomatoes, finely chopped Flat-leaf parsley, finely chopped ﾂｾ cup olive oil Garlic (if desired)
Gut the mackerel and remove the gills, then wash thoroughly. Sprinkle salt on the fish and leave to stand in a colander for 10-15 minutes. Arrange the fish in a baking dish, putting a clove of garlic inside each one if you wish. Sprinkle on pepper and oregano, spoon the chopped tomatoes and parsley over the fish, and lastly pour on the oil. Bake for an hour at 180ﾂｰC.
Aubergines imam Ingredients
8 plump aubergines 3 onions, sliced 2 large peppers, cut into strips 5-6 cloves garlic, sliced A handful of flat-leaf parsley (minus the stalks) 1 cup fresh sieved tomatoes Olive oil Salt
Trim the ends of the aubergines, leaving the attractive stalks intact. Cutting lengthwise, remove a little of the skin from each aubergine and make cross-shaped cuts in the flesh. Dissolve a handful of salt in a basin of water and soak the aubergines for an hour to extract the bitterness. Squeeze out the juices, pat dry and fry in searing hot oil. Arrange the aubergines in a baking dish, then, using the back of a fork, press out a hollow in each aubergine at the point where you cut into the flesh earlier. Heat 4-5 tablespoons of olive oil in a heavy-bottomed frying-pan and sauté the onions, being careful not to burn them. After 2 minutes, add the peppers. When they begin to soften, add the garlic and continue sautéing. Lastly add the parsley, stir, salt, and remove from the heat. Fill the hollowed-out aubergines with the onion mixture, then spoon the fresh sieved tomatoes over them; bake in the oven at 180°C for about 50 minutes. Serve hot or cool (but not cold!)
Arodeadikos de meranzena Jewish aubergine rolls
2kg aubergines (the long, narrow variety) For the filling: ½ kg mince 1 slice dry bread, soaked 1 large onion, minced 5-6 tablespoons flat-leaf parsley, finely chopped Salt and pepper For the sauce: 1½ kg ripe, fleshy 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 for at least an hour to extract the bitterness. Then squeeze out the juices, fry, and leave to drain on pieces of 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 for the filling in a bowl and knead together, dipping your fingers in water as you go to keep the “dough” light. Spread a little of the tomato sauce in the frying pan. Take a small amount of the mince mixture, roll it into a sausage-shaped ball, lay it across one end of an aubergine slice, and roll up, then place in a baking dish. Repeat with the rest of the aubergine slices and filling. Spoon the tomato sauce over the aubergine rolls and bake at 200°C for an hour.
Leeks with plums Ingredients
4-5 young leeks 1 onion, minced Â˝ 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 fry the onion in the olive oil until transparent. Add the leeks and fry for another 2 minutes. Add the tomato, spices, a pinch of salt and a little water, and bring to the boil. When the leeks are soft and the liquid has reduced, add the plums and cook for a bit longer. Remove from the heat and leave to stand for an hour before serving.
Armenian Lenten stuffed cabbage leaves
1 cup red kidney beans 1 cup chickpeas 1 cup lentils ½ cup bulghur wheat 6 onions, finely chopped ⅓ cup olive oil, plus ⅔ cup for the saucepan 1 cup flat-leaf parsley, finely 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 soft; it is best to boil each type of pulse separately, since they have different cooking times. Drain and place in a mixing bowl, and add the uncooked bulghur wheat. Fry the chopped onion in ⅓ cup olive oil until soft, 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 of one lemon. Then separate the leaves, remove the coarse stalks and make the dolmades by filling 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 of the other lemon, together with the rest of the olive oil and just enough water to cover the stuffed leaves. Place an upside-down plate on top of the dolmades and cook for 40 minutes-1 hour. Leave to stand for half an hour, still covered, then serve.
2 cups whole wheat* 2 smallish handfuls sultanas 1 handful dried apricots A few dried figs (if desired) 150-200g butter, at room temperature Walnuts, finely chopped Roasted sesame seeds Pomegranate seeds 1-2 cinnamon sticks 1 tablespoon finely grated mandarin zest Â˝ teaspoon ground cardamom 1 tablespoon cornstarch (cornflour) A little sugar (if desired) * Bulghur wheat can also be used.
Rinse the wheat and bring to the boil in plenty of water, with a pinch of salt. When the wheat is soft, add the sultanas and the apricots and dried figs, 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 if desired, but do not make the mixture too sweet. As you stir, pour in a little of 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. Before serving, sprinkle with chopped walnuts, sesame and pomegranate seeds.
Semolina halva Ingredients
¾ cup butter 4 tablespoons olive oil 2 cups coarse semolina 2 cups sugar 1 cup (not quite full) honey ½ cup sultanas ½ cup raisins ¾ cup pine-nuts, lightly roasted 2 cinnamon sticks The peel of 1 orange or mandarin (if desired) 4¼ 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 from 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 carefully, as it will spit) – half to begin with, then the rest*. Stir vigorously until the semolina has absorbed the liquid and the mixture is firm 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 beforehand with a little water. Press it down with the back of tablespoon to get rid of any air bubbles and leave to cool. Turn out and cut into pieces as desired. * Discard the orange peel and cinnamon sticks before adding the syrup to the halva.
Kataifi or Kadaifi Ingredients
½ kg kataifi pastry 1 cup clarified butter,* melted ½ kg walnuts, finely chopped ½ teaspoon ground cinnamon Grated orange zest (if desired) For the syrup: 4 cups sugar 3½ 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 kataifi pastry, separating the strands so that they are not clumped together. Pour on the melted clarified butter, then use your palms to work it evenly into the pastry. Mix the chopped walnuts and ground cinnamon together. Take a piece of the buttered pastry, straighten out the strands, put a heaped tablespoonful of the chopped walnut mixture on one end, then make into a roll. Repeat with the remaining pastry and filling. Bake the rolls in an oven preheated to 175°C until a light golden brown. Take out of the oven and leave until lukewarm. Boil up the sugar and water, together with the cinnamon stick, until a thin syrup is formed, then add the lemon juice. Spoon half of the liquid over the kataifi rolls. Boil the remainder of the syrup until it becomes a bit thicker (about 3 minutes), then pour over the kataifi. Allow to cool completely before serving.
ﾂｽ kg filo pastry, in thin sheets Butter for brushing For the custard: 2 litres milk 1 glass sugar 1 glass fine semolina The zest of 3 lemons 3 eggs For the syrup: 2 glasses sugar 1ﾂｽ 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 half of the filo sheets in the tin, brushing with melted butter as you go; do not trim off the excess pastry. Spoon in the custard, then layer the remaining sheets of pastry on top. Before you put on the last sheet, fold the excess pastry in towards the middle of the pie. Then cover with the remaining sheet and spray with water. Bake in an oven preheated to 200ﾂｰC until the filo is golden brown. Prepare the syrup in advance so that it has time to cool. When you take the pie out of the oven, pour on the syrup immediately. Cover and leave to cool and absorb the syrup before serving.
1kg flour 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 ½ cup sultanas ½ cup chopped walnuts Filling 2: 1 cup strawberry jam ½ cup chopped almonds 2 tablespoons toasted sesame seeds Icing sugar for dusting
Dissolve the yeast in the milk in a small basin. Add 1 tablespoon of flour and 1 teaspoon of sugar, stir, cover, and leave until it begins to foam (around 20 minutes). Put the flour and sugar in a large mixing bowl, stir together and make a well in the middle. Pour in the foaming 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 form 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 filling of your choice on top of each, then roll up each piece as if making a «swiss roll», and place on a baking tin lined with greaseproof paper. Cover the tsoureki and leave until it doubles in size. Brush the top of the tsoureki with lukewarm milk and bake for 15 minutes in an oven preheated to 200°C. Then reduce the temperature to 180°C and bake for a further 30 minutes. When the tsoureki has cooled, dust with a little icing sugar.
Cherry spoon sweet Ingredients
1kg cherries 1kg sugar 2 cinnamon sticks or 2 leaves nutmeg geranium 1 tablespoon lemon juice
Take the stalks off the cherries and remove the stones with a cherry-pitter. Boil the sugar in 5 glasses of 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 off the heat, cover with a tea-towel and leave for 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 for one more minute. Store the sweet in sterilized glass jars.
Filo pastry tarts Ingredients
Thin sheets of filo pastry* Butter for brushing 1 cup sultanas ½ cup raisins 1½ cup walnuts, finely chopped Cinnamon, cloves and any other spices of your choice, e.g. nutmeg, cumin, cardamom Icing sugar for dusting * You will need to use 3-4 sheets of filo in each mould, otherwise the pastry will be too thin and brittle.
You can use either crème caramel moulds or disposable moulds. Cut the filo sheets into pieces large enough to line the moulds with some excess. Layer the pieces of filo in the moulds, brushing each one with melted butter. Then mix together the dried fruit, chopped walnuts and spices and spoon the mixture into the pastry-lined moulds. Fold in a few of the corners of the filo sheets to cover the filling and prevent it from drying out in the oven; leave the rest of the excess pastry untrimmed for a more attractive appearance. Put the moulds on a baking tray and bake at 200°C until the pastry is golden brown. When the tarts have cooled, dust them with a little icing sugar.