Welcome to my Kozy Kitchen



SALATA  HORIATIKI  (Village-style Greek Salad)

Ingredients:
Coos lettuce, chopped
Cucumber, chopped
Celery, finely chopped
White cabbage, finely chopped
Tomatoes, chopped
Spring onions (or onion), finely chopped
Black olives, unpitted
Fetta cheese, cubed
White wine vinegar and olive oil, according to taste
Salt

Method:

Place the salad ingredients, olives and Fetta
cheese in a serving bowl. Add a seasoning of
salt, some vinegar and oil and gently mix together.

The perfect accompaniment to barbecued meats,
fish, seafood and many of the dishes in this book.

PATATOSALADA  (Potato Salad)
Serves 4-8 people

Ingredients:
1 kg/2lb 4oz small new potatoes
 (Cyprus potatoes are ideal), washed
1 medium onion, finely chopped
1 cup finely chopped parsley (or coriander)
1 cup small black olives, unpitted
1/2 cup/100ml/3 1/2fl oz olive oil
75,;/3fl oz  malt vinegar & lemon juice, combined
salt

Method:

Begin by boiling the potatoes for 20-25 minutes
or until tender. Drain and leave to cool.

Remove skins and chop into small pieces.
Add remaining ingredients and mix well.

Perfect for buffets, barbecues and salads.

TARAMOSALATA  (Cod's Roe Dip)
Serves 6-8 people



Ingredients:
110g/4oz ready prepared cod's roe
1 small onion, finely chopped
2 cloves of garlic, finely chopped
75ml/3fl oz fresh lemon juice (about 2 lemons)
275ml/10fl oz corn oil
175g/6oz stale crust less bread, soaked in cold water

For Garnishing:
Chopped parsley
A black olive

 

Method:
Put the cod's roe, onion, garlic and lemon juice
 into a food blender and mix until well blended.
Then poor into a food mixer and begin to add
the oil, a little at a time, mixing well after each addition.
Finally, squeeze the bread to release the water
 and add to the mixture.
Continue mixing until thickened and smooth.

Poor into a serving dish, sprinkle over some
chopped parsley, and place the olive in the center.
 Serve with warmed pitta bread.

TALATTOURI  (Cucumber and Yogurt Dip)
Serves 4-5 people

Ingredients:
225g/8oz small cucumber, unpeeled
500g/1lb 2oz natural Greek yogurt
1 clove garlic, crushed
1 level teaspoon dried mint
salt

For Garnishing:
Olive oil
Fresh mint leaves

Method:
Dice the cucumber very small (or grate coarsely)
and place into a nylon sieve. Sprinkle with some salt  and
leave to drain for 15-20 minutes in order to remove excess water.

Squeeze to remove any remaining liquid and place into a bowl.
Stir the yogurt and add to the cucumber.
Finally, stir in the garlic and mint.
Garnish with a drizzling of olive oil and some fresh mint leaves.
Serve as a meze with warmed pitta bread.

TAHINOSALATA  (Tahini Dip)
Serves 5-6 people

Ingredients:
2 cloves of garlic, crushed
1 cup/about 175g/6oz tahini paste
Juice of 3 lemons
110ml/4fl oz warm water
2 tablespoons olive oil
1 tablespoon finely chopped parsley
salt
Extra chopped parsley, for garnishing

Method:
First, place the garlic in a bowl, add a pinch of salt and
smooth to a paste. Next add the tahini paste and 
beat well with a wooden spoon until smooth. 
Gradually add the lemon juice, alternating with the 
water and stir continuously. The paste will thicken
 at first but will eventually become thinner and paler. 
Add salt to taste and finally stir in the olive oil 
and chopped parsley.

Garnish with some chopped parsley and serve 
as a meze with warmed pitta bread.

Main Meal
YEMISTA  (Stuffed Vegetables)
Serves 6 people




Ingredients:

2 aubergines (eggplant)
3 courgettes (vegetable marrow)
3 tomatoes
2 green peppers
3 onions
1/2 cup/100ml/ 3 1/2fl oz corn oil
350g/12oz minced beef
350g/12oz minced pork
400g/14oz tin of chopped tomatoes
1 heaped tablespoon tomato puree
1/2 cup/ 75g/ 3oz  long-grain white rice, rinsed
1 cup finely chopped parsley
juice of 1 lemon
1 level teaspoon ground cinnamon
1/4 level teaspoon ground cloves
1/2cup/ 100 ml/ 3 1/2fl oz hot water
salt and freshly-ground black pepper

An oven-proof baking dish

 

Method:
Start by preparing the vegetables to be stuffed. Reserve all the fleshy middles of the vegetables and the tops of the tomatoes and peppers. Peel the aubergines, halve(width-ways) and 
scoop out the fleshy middles. Place the aubergines in cold, salted water until required. Next, halve the courgettes width ways and again scoop out the middles, leaving one
 end closed. Slice off  the tops of the tomatoes and scoop 
out the pulp. Slice off the stalks of the peppers and remove
 and discard the core and the seeds.

To prepare the onions, peel and cut a thin wedge from the 
top of the onion to the base. Next heat the oil in a frying 
pan and quickly brown the whole onions. As you do this
the outer layer of the onions will begin to separate.
 Remove from the pan and carefully peel off  the outer
 layer from each onion. Return the onions to the pan
 and repeat this process twice until you have three layers 
from each onion. Reserve the middles of the onions.

Lightly brown the courgette, peppers and aubergines. 
Chop the middles of the onions and reserve half. Lightly
 brown half of the chopped onions. Next, add the mince
 and fry until browned. Then add the tomatoes, tomato 
puree and the reserved tomato pulp and heat through. 
Switch off the heat and stir in the rice, followed by half of the
reserved  aubergine/courgette middles, the remaining
chopped onion, parsley, lemon juice, cinnamon, cloves 
and a seasoning of salt and pepper. Stir well to combine
 all the ingredients.

Pre-heat oven to Gas 6/400F/200C. Lightly salt the 
vegetables to be stuffed. Spoon the prepared mixture into
 the peppers, aubergines, courgettes and tomatoes and
replace the lids of the tomatoes and peppers. Take a little
 of the reserved vegetable flesh and use it close the 
aubergines and courgettes. Open the onions, as far as 
possible, fill with the mixture and roll to close. Place 
all the vegetables into an oven-proof dish and pour over
 the hot water. Bake in the oven for 20 minutes. Then 
cover with foil and reduce temperature to Gas 4/ 
350F/180C and continue baking for approximately 
1 hour or until tender.

Serve with a salad or as an accompaniment to meat 
dishes. Can be prepared in advance and baked in the 
oven when required. For vegetarians, replace the 
meat with chopped mushrooms.

AFELIA  (Pork with coriander)
Serves 6 people



Ingredients:
1/2 cup/100ml/3 1/2fl oz corn oil
1.5kg/3 1/2 lb belly of pork, cut into 2.5cm/1" pieces
1 1/2 cups/275ml/10fl oz water
2 level dessertspoons coriander seeds, crushed
1 level teaspoon ground cinnamon
1/4 level teaspoon ground cloves
1 level teaspoon ground black pepper
1 cup/200ml/7fl oz dry red wine
65ml/2 1/2fl oz malt vinegar
salt

Method:
Begin by heating the oil in a large saucepan. Add the pieces 
of pork followed by a third of the water. When the liquid had bubbled, reduce heat to a low-medium flame and cook for
 about 30 minutes (uncovered) or until the meat eventually browns. Stir occasionally to prevent sticking.

Next add the coriander seeds, cinnamon, cloves, pepper 
and some salt. Give it a stir, then turn the heat up and 
carefully pour in the wine and vinegar. Cover with a lid 
and heat through for a couple of minutes. Stir again 
and pour in the remaining water.
Bring to simmering point, replace the lid and cook 
gently for a further 20 minutes or until tender and the
 liquid has reduced.

Serve with saute' potatoes or pourgouri pilaf and 
a Greek salad.

This dish is  one of our favorites and keeps well in the refrigerator for up to one week. Re-heat very gently.

If liked, potatoes can be added to this dish. When the meat 
has browned, remove from the pan and then brown 900g/2lb small new potatoes. Replace the meat and continue as above.

KEFTETHES (Meatballs)
Serves 6 people



Ingredients:

900g/2lb potatoes, finely grated
450g/ 1lb minced pork
450g/1lb minced beef
1 large onion, finely chopped
2 cups/110g/4oz fresh breadcrumbs
1 cup finely chopped parsley
4 large eggs, lightly beaten
1/2 cup/100ml/3 1/2fl oz milk
1 level teaspoon ground cinnamon
1/2 level teaspoon ground cloves
1 level tablespoon dried mint
salt and freshly-ground black pepper
Oil, for frying

Method:
First, place the grated potato in a nylon sieve to allow
 the water to drain through. Then, tip it into a large
 mixing bowl and add the remaining ingredients.
 With your hands, mix everything together
 until thoroughly combined.

Take a tablespoon of the mixture and shape it into an
 oval patty about 5cm/2" long and 2cm/ 3/4 thick
 (or you can make round balls). Continue until all
 the mixture has been used.

Shallow fry the keftethes in hot oil for 10-15 minutes,
turning them frequently. Serve with fried potatoes
and a salad.

Keftethes are delicious warm or cold and are ideal
 for parties, picnics, outings. Everyone loves them
especially children!

SOUVLAKIA (Kebabs)
Serves 6 people




Ingredients:

1.35kg/3lb lean pork, cubed (or lamb/chicken)
Salt

For Serving:

Warmed pitta bread
Chopped tomato
Chopped cucumber
Chopped onion
Chopped parsley
Wedges of lemon
Pickled chili peppers (optional)

 

Method:

Thread the cubed meat onto skewers and
season with some salt. When the charcoals are ready,
barbecue the meat for about 20 minutes or until
the kebabs are nicely browned and cooked through.
Serve immediately in pockets of warmed pitta bread
with chopped tomato, cucumber, onion, parsley and
a wedge of lemon. Delicious!!

Alternatively, sprinkle the meat with dried 
oregano and squeeze over some lemon before 
cooking. Or, marinate the meat for a few hours
in lemon juice, some oil and oregano and use to
baste the meat during cooking.

The next site contains main dishes recepies
 including the famous Greek Moussaka and Koubebia (stuffed vine leaves)
 

Sign My Guestbook ~ View My Guestbook




Share this site with family and friends!


Credit
Midi Composition  "Birdies" from... Midi Go Round Carousel Tunes
Kozy Kitchen by Swt MeloDe


Home
Sitemap

Previous

Next