Anastasia

Monday's Greek Recipe - Greek Easter Cooking

For the Greeks, Easter is regarded as the greatest celebration of the year. The festive pascal menu includes a wide variety of traditional foods such as magiritsa (the midnight soup), ovelias (seasoned lamb or goat on the skew), kokoretsi (seasoned lamb offal wrapped in chopped indestines), tsoureki (a kind of brioche-fluffy easter bread) and flaounes in Cyprus (easter cheese pies) and, of course, the easter eggs. They are mostly painted red on Holy Thursday and symbolise Christ's blood. However, other colours can be used such as green, blue and yellow to symbolise springtime and the fertility of nature. During the Midnight Easter Supper and the Easter Lunch each person chooses an egg and raps it against another's egg. The one whose egg survives and remains uncracked is considered lucky.

Midnight Easter Supper

 

A. GREEK EASTER EGGS

 

My Easter Eggs

 

You will need
1 package of  easter eggs  dye
1/2 cup white vinegar
12 eggs, at room temperature
olive oil for glazing

Procedure
1.Wash eggs carefully to remove any dirt.

2.Place the eggs in a large stainless steel pot, preferably in a single layer, cover with water, add some white vinegar and  bring to a boil for about 10 minutes. Turn off heat.

3. Dilute the dye powder in a cup of warm water and add it to the eggs stirring lightly.

4. Check for colour after 10-15 minutes, remove eggs that  have reached the desired colour and cool slightly on a rack.

5. .Rub each egg with an oiled cloth to glaze the surface and polish with kitchen paper.

6. .Keep dyed eggs in the fridge until ready to use.

Tips
1. The eggs must be left at room temperature for about an hour before boiling them.

2. A natural red dye can be made from yellow onion skins. Just simmer the skins of 15 yellow onions with 2 Tbs white vinegar and 4 ½ cups water for 30 minutes. Strain and let cool until it reaches room temperature. The result will be an orange colored liquid. Simmer eggs, covered, in this liquid, and they will turn a lovely red color.  Turn heat off after 20 minutes and leave to cool with the eggs that have not attained the desired depth of colour yet.

B. MAGIRITSA - Easter Midnight Soup

 

My Magiritsa

 

INGREDIENTS

a lamb's liver

heart lights and intestines

juice of 3 lemons

 salt

6 spring onions, trimmed, rinsed and finely sliced

 25 gr. butter (about 1/2 cup)

2.  2 lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)

 a cup of fresh dill or fennel, rinsed and finely chopped

a cup of finely chopped parsley

1.2 lt hot water

 salt and black pepper

60 gr. rice (about 1 cup)

avgolemono sauce (egg and lemon sauce)

2 eggs

juice of 2 lemons 
 
METHOD
Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce* to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a relatively thick soup.

*Avgolemono Sauce

Lightly beat 2 eggs. Add the lemon juice and beat again. Add 3-4 spoonfuls from the soup and stir to mix. Then add the avgolemono to the soup stirring well.

C. FLAOUNES - Easter Cheese Pies

Makes about 12.

 

Flaounes and Tsoureki

Ingredients
Yeast dough
1 ½ lbs (750gr) strong plain flour,
1 sachet easy bake yeast,
1 teaspoon salt,
2 teaspoons sugar,
2 tablespoons olive or vegetable oil, water to mix.

Cheese filling
8oz (250gr) cheddar cheese ot 12oz flaouna cheese if available,
4oz (100gr) halloumi,
1 tablespoon flour,
1 teaspoon baking powder,
1 tablespoon crushed dried Mint,
4 eggs, lightly beaten.

To finish
1 egg, beaten,
sesame seeds.

Method
Sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic. Put the dough in a plastic bag and leave in a warm place for an hour to rise.
For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiffish paste ( keep some of the beaten egg back if the mixture becomes too runny).
Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs.
Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should stilll be able to see the filling in the middle.
Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.
Bake in a hot oven gas 8, 450'C, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.
Serve warm or cold.

Monday's Greek Recipe -Tsoureki - Greek Easter Loaf

Easter is round the corner and all over Greece and Cyprus, it's that time of year again when housewives bake their tsourekia, their flaounes, their Easter cookies and look forward to the greatest celebration of the year. The Greek Easter is filled with all those smells of our traditional Easter cooking. Tsoureki, the Greek Easter Loaf, is something very similar to the french brioche and yet unique. It's our very special Easter treat.  If you are ...patient, it's easy to make.

Ingredients

• 1 kilo (2lbs 4 oz) flour plus 1 extra cup of flour
• 1 cup of lukewarm milk
• 2 sachets instant dry yeast
• 1.5 cups sugar
• cherry mahaleb and mastic or grated lemon rind
• 1 cup vegetable shortening
• 6 eggs
• 1 egg to glaze
• 1-2 tbs sugar to glaze

Directions

• Pour the milk into a deep bowl and add in 1-2 tbs of sugar and the yeast.
• Dissolve the yeast well with your fingers and gradually add 1/2 cup from the 1 kg flour through a sieve mixing with your fingers till it becomes a watery batter. Cover the bowl with foil and wrap it with a warm towel. Leave for 15-20 minutes to rise.
• In the meantime, melt the shortening without browning. Beat the eggs well. Pound the cherry mahaleb and mastic with two tbs sugar.
• In another large bowl, mix the remaining of the 1kg flour with the remaining sugar, cherry mahaleb and mastic. Pour in the melted shortening and knead gently.
• Add the eggs and continue to knead gently. Make a well in the centre, pour in the batter and knead to combine.
• Continue kneading gradually adding  about 1 cup flour to make a fluffy dough. 
• Wrap it with a woolen blanket and leave in a warm place for 5-8 hours or till it doubles in size.
• Knead again. The size of the dough will get smaller.
• Divide into three portions and each portion into another three.
• Roll out into strips of 2cm thick. Plait these strips together loosely. This makes 3 tsourekia.
• Place the tsourekia on a large baking tray lined with non-stick baking paper leaving some space in-between.
• Cover again with a warm towel and leave in a warm place for about 2-3 hours or till the dough doubles in size.
• Beat lightly 1 egg with 1-2 tbs sugar and glaze the tsourekia.
• Bake in a pre-heated oven (150*C / 302*F) for 30 minutes or until golden brown.

Note: The milk must be lukewarm - not hot! Otherwise, the strength of the yeast will be reduced and the tsoureki will not rise.

Recipe by: Sandra Lysandrou

This recipe was originally published on April 18, 2011

 

Green Monday's Greek Recipes

Green Monday, also called Clean Monday, is a public holiday in Greece and Cyprus as it marks the beginning of Lent. It is celebrated with family picnics in the countryside, kite-flying and  Greek Lenten foods consisting of shellfish, vegetables and various greens. For many Greeks, this day also marks a 40-day fasting period which ends on Easter Day. Here are some of my favourite recipes for Green Monday's Lenten menu.

Lettuce, fresh Spring onions and radish

Lagana - Azyme Bread Baked on Green Monday

The Starters: taramosalata, tahini, houmous, aubergine salad, olives, carrots and radishes

Pickled Vegetables

Baked Okra in Tomato Sauce

Μπάμιες στο Φούρνο - Baked Okra

Ingredients

• 1 kilo okra
• 2 onions, coarsley chopped
• 1 cup olive oil
• 2 cups ripe tomatoes, grated
• salt and pepper
• 1 cup hot water
  

Directions

• Rinse the okra and spread on a kitchen towel to dry.
• Trim stalks but do not remove cone-shaped tops.
• Place the okra in an ovenproof dish and mix with all other ingredients.
• Bake in preheated moderate oven (160*C - 170*C) for about an hour stirring occasionally.

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B. Wholegrain Rice with Mixed Vegetables and Ouzo

Wholegrain Rice with Mixed Vegetables and Ouzo

Ingredients

• 2 cups wholegrain rice (brown rice)
• 3 cups hot water
• 3 zucchini, chopped in rings
• 3 aubergines (eggplant), chopped in medium-sized pieces
• 2 red peppers, chopped in thick strips
• 2 onions, coarsely chopped
• 1 cup parsley and mint, coarsely chopped
• 4-5 cloves garlic
• 4 tablespoons olive oil
• 1/2  cup ouzo
• salt and pepper

Directions

• Heat the olive oil in a pan and gently fry the zucchinni, aubergines and red peppers over medium heat for 20 minutes.
• Add the ouzo and keep cooking for another 5 minutes.
• Add the parsley , the mint and salt and pepper to taste.
• Cover the pan and simmer over low heat for 10 minutes.
• Boil the rice till all the water is absorbed and add it to the vegetables stirring gently for 5 minutes, then remove from heat and serve.

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C. King Prawns in Olive Oil and Lemon Juice Sauce

King Prawns

King Prawns in Olive Oil and Lemon Juice Sauce

Ingredients

• 8 king prawns
• 3 tablespoons olive oil
• fresh lemon juice to taste
• salt to taste
• pink pepper

Directions

• Boil the king prawns in salted water till they turn pink.
• Keep boiling over low heat for 5 minutes.
• In a shaker mix the olive oil and the lemon juice with some freshly ground pink pepper.
• Peel the prawns while still warm and serve with the olive oil and lemon juice sauce.

Monday's Greek Recipe - Pastitsio - Baked Bucatini with Bechamel

Pastitsio is an all-time classic for the Greeks and often far more popular than moussaka.. There's hardly a Greek family that won't include this delicious dish in their diet, at least once a month. I've been looking for the perfect pastitsio recipe for a long time now and have come across various recipes. Finally, I've come up with my very own version of the traditional Greek pastitsio which turned out great. It's a little time-consuming to prepare but it's well worth a try.

INGREDIENTS

• 450 gr bucatini or any kind of thick macaroni
• 750 gr beef mince
• 6 tbs olive oil
• 2 onions, coarsely chopped
• parsley, finely chopped
• 1 tbs butter
• 1 cup tomato sauce
• 2 cups grated cheese
• a pinch of cinnamon
• salt and pepper

The Bechamel Sauce

• 4 cups warm milk
• 60 gr butter
• 7 tbs flour
• 2 eggs, lightly beaten
• 1 cup grated cheese

DIRECTIONS

• Heat the olive oil and cook the beef mince over moderate heat, stirring occasionally.
• When the meat is lightly brown, add the onion and the tomato sauce.
• Cook the mixture over low heat till all the liquids have been absorbed.
• Add the parsley, the cinnamon, the cheese, salt and pepper and remove from heat.
• Boil the bucatini al dente and drain. Then add the butter and mix.
• Prepare the bechamel: heat the butter and stir in the flour, gradually pour in the milk stirring constantly, add the eggs and the cheese and stir to make a smooth sauce.
• Add 2 tbs of bechamel to the bucatini and mix.
• In a pyrex dish, spread half the bucatini and evenly cover with the beef mince mixture.
• Lay the remaining bucatini and top with the rest of bechamel. Sprinkle with grated cheese.
• Bake in a moderate oven for about 45 minutes or till golden brown.

Monday's Greek Recipe - Melomakarona and Kourabiedes - Greek Christmas Cookies

Christmas is round the corner and that time of year again in Greece and Cyprus to feel the divine smell of homemade Christmas sweets like kourabiedes and melomakarona. Despite my very busy schedule at work, I made time and baked some. But I used  different recipes this year - easy to bake - and just as delicious.Well, my melomakarona are a bit bigger than normal but it's the taste that counts after all.

A. MELOMAKARONA - HONEY COOKIES

Ingredients:

• 3 cups pure sunflower oil
• 8 cups flour
• 1 cup fresh orange juice
• 1/2 a cup brandy
• 1 cup sugar
• 1 tbs cinnamon and clove powder
• 5-6 tbs baking powder
• 1 tbs salt

For the syrup

• 1 cup honey
• 1.5 cup water
• 1.5 cup sugar

DIRECTIONS

• Add all the ingredients in a bowl and mix them well together. The dough must feel oily.
• Form round or oblong shapes and put them in a pan. Do not butter the pan!
• Bake for about 30 minutes.
• When they're cold enough prepare the syrup as follows: Boil the honey, water and sugar till they get foamy. Put the melomakarona in the hot syrup for about 15-20 seconds, drain them and then wrap them in the crushed walnuts mixed with cinnamon.

B. KOURABIEDES - GREEK CHRISTMAS COOKIES

  

Ingredients

• 3 cups flour
• 1 cup butter
• 2 egg yolks
• 1 cup icing sugar
• 1/2 teaspoon baking powder
• 1/2  tbs brandy
• 1 cup blanched almonds roasted and finely chopped

To Finish

• 1 cup icing sugar
• rose water

Directions

• Beat the butter and the sugar together in the blender and add the egg yolks and the brandy.
• Gradually add the flour and the baking powder.
• Using a spoon mix the almonds.
• Take small amounts of dough snd shape in round , oblong or crescent shapes.
• Place them in a non-stick unbuttered pan and bake in a medium oven for 30-40 minutes.
• When they are cold enough sprinkle them with rosewater and wrap them in icing sugar.

 

This post was originally published in December 2009

HAPPY CHRISTMAS !

 

Kala Xristougenna - Merry Christmas!

Monday's Greek Recipe - Tsipoura sti Shara Ladorigani - Grilled Seabream with Oregano and Olive Oil

Living on a Mediterranean island, fish is included in my diet at least twice a week. This recipe consists of few ingredients, it's very easy to make, it's healthy and most importantly it's truly delicious! The fish must be fresh, though - not frozen.

Fresh Seabream - Tsipoura

 

Ingredients (serves 4)

• 4 seabreams (tsipoura) about 400 gr each
• 3 tablespoons of virgin olive oil
• oregano and thyme
• salt and pepper
• 1 lemon cut into quarters
• the juice of 2 lemons

 

Season with oregano and thyme

 

Directions

• Ask your fishmonger to scale and gut the fish.
• Thoroughly wash and drain, then put 2 quarters of lemon in the cavity. Let it rest for 30 minutes.
• Then remove the lemons, brush the fish with some olive oil and season with oregano, thyme, salt and freshly ground pepper.
• Grill in the grill toaster for about 20 minutes at medium heat (2)
• In the blender mix 3 tablespoons of virgin olive oil and the juice of two lemons and pour it on the fish when you serve it.

 

Serve with basmati rice

 

 

...and a green salad

 

• Serve with basmati rice or chips (if you're naughty!),  a green salad and a bottle of chilled dry white wine .

 

Monday's Greek Recipe - Makaronia Olikis me Lahanika kai Ouzo - Whole-Wheat Spaghetti with Mixed Vegetables and Ouzo

Whole-Wheat Spaghetti with Vegetables and Flavoured with Ouzo

Ingredients

1/2 pack whole-wheat spaghetti

1 pack (500gr) mixed vegetables (frozen) or any fresh vegetables to your liking cut in small pieces

4 tbsp  extra virgin Greek olive oil

1 onion cut in thin rings

2-3 cloves garlic

1/2  cup ouzo

grated halloumi cheese

salt and pepper

Onion cut in thin rings, garlic, and whole-wheat spaghetti

Ouzo and Extra Virgin Greek Olive Oil

Simmer for about 15 minutes, then add the the ouzo

Serve with grated halloumi cheese

Directions 

• If you use frozen vegetables, thaw them overnight in the refrigerator.
•  Heat the olive oil over medium heat and cook the onions and garlic until wilted.
• Add the vegetables and simmer over low heat for about 15 minutes.
• Stir gently and add the ouzo. Cover the pan and simmer over low heat for 10 minutes. Add salt and pepper
  
• Boil the whole-wheat spaghetti al dente (5-6 minutes)
• Strain and add it to the vegetables.
  
• Mix and serve with grated halloumi cheese                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 
  

Monday's Greek Recipe - Kolokotes - Cyprus Pumpkin Pies

Ingredients

A. For the dough

• 8  tea cups plain flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 tea cup olive oil
• 2 tea cups lukewarm water

B. For the Filling

• 11 tea cups diced pumpkin
• 1 & 1/2 tea cups crushed wheat
• 1 tea cup olive oil
• 1 level tablespoon salt
• 1 level tablespoon pepper
• 1 level tablespoon ground cinnamon
• 2 tablespoons sugar
• 1 tea cup raisins

Directions

• To make the filling, dice the pumpkin from the previous night and combine with all the filling ingredients except the raisins. Stir, cover with a kitchen towel and let it rest for 12 hours.
• To make the dough, mix the flour with the salt and baking powder and add the olive oil. Using your fingers, rub the oil into the flour till the mixture resembles fine breadcrumbs. Knead with as much water as needed to make a firm dough. Cover for about half hour. Add the raisins and stir.
• Roll out the dough into relatively thin sheets. Make sure the sheets aren't too thin. Cut each sheet into pieces of 15x23 cm. Take the dough pieces, one by one, by the narrow side and put 2 tablespoons of filling on half of each piece.  Pull the other half sheet to cover the filling. Press the edges firmly with a fork to seal.
• Place the pies on ungreased, floured baking trays and bake in a pre-heated moderate oven (150*C) for about 45 minutes or till golden brown.

Note: You may use a pasta machine to roll out the dough.

Recipe by Mrs Sandra Lysandrou

Monday's Greek Recipe - Kokkinisto Kotopoulo me Araka - Chicken with Peas in Tomato Sauce

This has always been my favourite food. Mum would often cook it for me even after I got married. I have recently asked her to give me the recipe and I gave it a try. To be honest, I don't think it turned out great although Alkis told me that he loved it. I think it was slightly overcooked and my tomato sauce wasn't as juicy as mum's.

 

Ingredients

1 chichen cut in portions

1/2 cup olive oil

500 gr peas

1 onion finely chopped

2 cloves garlic, sliced

5-6 ripe tomatoes finely cut

1 teaspoon sugar

salt to taste and ground pepper

 

Directions

• In a deep frying pan  heat the olive oil over medium heat. Add the chicken portions and let them brown for about 10 minutes.
• Add the onion and the garlic, stir and continue cooking over  medium heat for 3-5 minutes.
• Add the sugar and the tomatoes, cover the pan and let cook for about 45 minutes.
• Add salt and pepper to taste.

Monday's Greek Recipe - Kypriakes Ravioles- Cyprus Ravioli

For the dough

• 4 water glasses self-raising flour
• pinch of salt
• 1  1/3  water glasses lukewarm water

For the filling

• 3 water glasses halloumi cheese, grated
• dried mint
• 2-3 eggs
• 1 chicken stock cube

Directions

1. To make the dough, mix the flour and the salt, stir in as much water as needed and knead to make a rather firm dough.
2. To make the filling, combine the halloumi cheese, the mint and the eggs to make a rather firm mixture.
3. Divide the dough into small portions.
4. Flour each portion and roll it out into a thin sheet which you cut into strips  of 9-10 cm width.
5. Place each strip on a flat surface dusted with flour.
6. Put about half a teaspoon filling at intervals of 4 cm on the half length of the strip.
7. Fold the remaining part of the strip over the filling to cover it completely.
8. Cut ravioli in round shapes with a special round ravioli cutter, dipping the cutter in flour every time.
9. Place the ravioli on a flat floured dish and dust with flour on both sides to prevent them from sticking together. Continue until all the dough and filling are used. It makes about 130 ravioli.
10. In a large pan, boil plenty of water with the chicken stock cube, add the ravioli and cook for 10-15 minutes.
11. To serve, place the ravioli in a semi-deep serving dish and sprinkle with grated halloumi cheese.

Note: If you have a pasta machine, you can use it to roll out the dough into strips.

Recipe by Sandra Lysandrou