I have not personally made all of these and have not yet converted them to smaller numbers of portions. Each of these dishes listed is linked to the actual recipe below.
Appetizers |
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Dolmades - these are vine or grape leaves stuffed with rice. Alternatively, they are sometimes made using the flower petals from cucumber or zuchinni plants. |
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Greek Salad - This is more of my own recipe and is similar to the salads what we used to get in the tavernas in Athens. Note that there is no lettuce listed since they rarely serve lettuce in Greece and I prefer mine without it. You can add it if you prefer. |
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Saganiki - fried cheese. Great with fresh lemon squeezed over the top just before eating. I sometimes also top it with tzatziki. Yum! |
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Tzatziki - Cucumber, garlic and yogurt spread. It's great on bread or just about anything. Make sure everyone you will be around eats it too since its fairly heavy on the garlic |
Main Dishes |
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Moussaka - Another popular casserole made with eggplant and mince, and topped with bechamel sauce (same topping as on Pastitsio). |
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Pastitsio (or pastichio) - a macaroni and mince (meat) casserole topped with bechamel sauce. Can also freeze and reheat in microwave with no taste loss for a tasty lunch. |
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Souvlaki in Pita - a delicious Greek fast food |
Mousaka
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Peel, wash and cut eggplants into large, thin slices. Salt and leave them to dry. Brown meat with onion in the 1/2 cup of oil. Pour in wine, tomatoes, salt and pepper and simmer uncovered until moisture is absorbed. While simmering, fry the eggplant slices in another pan, then spread a layer in a large roasting tin and sprinkle with grated cheese. Next spread the meat mixture, then cover with another layer of fried eggplant. Sprinkle with more grated cheese and top with a thick layer of bechamel sauce (see pastitsio recipe above). Sprinkle a little more cheese on top to ensure a crisp surface. Variation: You can add a layer of potatoes to the dish to make it firmer and easier to serve. The potatoes should be sliced and fried in the same manner as the eggplants. You can also replace the eggplant with a similar amount of zucchini (or courgettes) |
Souvlaki in Pita
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Wash the meat well, dice into 1/2-3/4 inch cubes and sprinkle with salt, pepper and rigani. Put 8 pieces of meat onto each skewer. Put them on grill to cook, turning occasionally. Coarsly chop the onions and parslet. Wash the tomatoes and cut into thin slices. Cook the pitas one by one on the grill, coating them with butter. Put one skewer of meat on each pita. Gently squeeze the pita and slowly draw out the skewer, leaving the meat on the pita. Add onion, parsley and tomato, add a dollop of tzatziki, then sprinkle with red pepper. Roll the pita, having first laid it on greaseproof or wax paper pieces. About half of the pita should be exposed above the paper when rolled. Delicious! |