Menu:Deserts/sweets *yum*:Baklava
Meat/main dishes: Moussaka
Salads: Garden Salad Greek Salad
Menu:
Deserts/sweets *yum*:Baklava
Meat/main dishes: Moussaka
Salads: Garden Salad Greek Salad
In a bowl, mix the pounded almonds, the sugar and the cinnamon.
Butter a small rectangle pan and lay a few sheets of fyllo pastry onto it brushing each one with butter.
Next, spread a small amount of the almond mix over the fyllo layer.
Continue by making successive layers of fyllo and almond mix of about equal thickness.
Finish with a thicker layer of fyllo sheets (6-8 sheets) brushing each sheet with butter.
With a sharp knife cut the baklava into diamond-shaped pieces.
Sprinkle with water and bake in amedium oven for about an hour. In the meantime, prepare the syrup as follows :
In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.
When the baklava is ready, remove from the oven and let it cool.
Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
Back to Menu
Add the minced meat and continue to saute for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and allow the mixture to boil for about one hour. Wash the eggplants and trim off their stems.
Cut them in round slices and then let them soak in salted water for approximately one hour. Drain their slices, coat them with flour and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15', in 200C degrees).
In a rectangle pan, place a layer of eggplants slices, salt and pepper and a layer of the minced meat mixture. Add another layer of eggplants and minced meat mixture.
Pour the bechamel sauce over the last layer.Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2 5 minutes.
Take out the moussaka and cut it in square pieces. Serve it hot.
The above recipe is for 5-6 servings.
Back to Menu
First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice the cucumbers.
Add the cucumbers, the lettuce, the oregano, the black olives, the onion, and the green pepper.
Dress the salad with the olive oil, vinegar and salt and mix them.
Add the Feta cheese broken into small pieces.
The above recipe is for 5-6 servings.
Back to Menu
Dressing
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons White Vinegar
1 Pinch Oregano
Unless otherwise noted,recipes are from Traditional Recipes from the Greek Cuisine.