Welcome to my Kozy Kitchen

KOUBEPIA (Stuffed Vine Leaves)
Servers 6 people


450g/1lb fresh vine leaves or two packets
of preserved vine leaves
450g/1lb minced pork (or beef)
1/2 cup/75g/3oz long-grain white rice, rinsed
1/2 cup finely chopped parsley
1 small onion, finely chopped
1/2 cup/100ml/3 1/2fl oz corn oil
1 medium onion, finely chopped
400g/14oz tin of chopped tomatoes
1 tablespoon tomato puree
juice of 1 lemon
1 level teaspoon ground cinnamon
1 level teaspoon ground black pepper
1 cup/200ml/7fl oz hot water


Place the leaves into a large bowl and pour over
enough boiling water to cover them.
Leave for a minute or two to soften and then
drain in a colander.

Next, place the mince, rice, parsley and the small
chopped onion into a large basin and leave until required.

In a large flame-proof casserole dish or a large saucepan,
heat the oil and fry the medium chopped onion until 
golden brown. Stir in the chopped tomatoes with the 
tomato puree and cook gently for 5 minutes. Next
tip the tomato mixture straight into the mince and rice.
Add the lemon juice, cinnamon, pepper and some
salt and combine all the ingredients together.

To make the koubepia, place a leaf face down onto
a plate. Carefully spoon a tablespoon of the mixture
near the stem of the leaf. Fold the sides of the leaf
over and roll up tightly to make a cylinder shape.
Continue to do this until all the mixture and the 
leaves have been used. Then pack them into the
casserole dish. Pour over the hot water and place
a plate over the koubepia. Bring to simmering point,
cover with a lid and cook gently for 30-35 minutes
or until tender. Switch off the heat and leave to stand
for 5 minutes before serving.

Koubepia can be eaten hot or cold served with
salad or as an accompaniment to meat dishes.
Perfect for parties.

As an alternative, Swiss chard leaves may be
used instead of vine leaves and are just as delicious!


MOUSSAKA (Beef And Vegetable Bake)
Serves 6-8 people


3 medium aubergines or eggplant, peeled and thinly sliced
1 cup/200ml/7 fl oz corn oil
450g/1 lb potatoes, thinly sliced
450g/1 lb courgettes, thinly sliced (lengthways)
1 green pepper, de-seeded and sliced
2 artichoke hearts, sliced (optional)
1 large onion, chopped
4 cloves of garlic, crushed
900g/2 lb minced beef (or pork)
1/2 cup/100ml/ 3 1/2 fl oz water
2 tomatoes, peeled and chopped
2 tomatoes, sliced
1 tablespoon tomato puree
1 level teaspoon ground cinnamon
1 cup finely chopped parsley
2 tablespoons grated Parmesan or Cheddar cheese
salt and freshly-ground black pepper

For the topping:
50g/2 oz butter
1/2 cup/ 100ml/ 3 1/2 fl oz corn oil
1 cup/ 110g/ 4oz plain flour
1.14 litres/ 2 pints milk
2 tablespoons grated Parmesan or Cheddar cheese

A large rosting tin


Before you begin, put the aubergines into a colander
and sprinkle with salt. Place a plate on top and leave to
drain for 30 minutes. Rinse and dry with kitchen paper.

Heat the oil in a large frying pan and lightly brown the
potatoes on both sides. Remove and set aside. Then,
in turn, lightly brown the courgettes, aubergines, green
pepper and artichoke hearts. Add extra oil if necessary.
Place the vegetables in a colander to allow any excess
oil to drain through.

Next fry the onions and garlic until golden brown.
Then add the minced beef followed by the waer and
continue cooking over a medium heat for 10-15 minutes,
stirring occasionally.
Then add the chopped tomatoes, tomato puree, 
cinnamon, parsley and a seasoning of salt and pepper.
Stir well and switch off the heat.

Arrange halt of the potatoes over the base of the tin.
Then place half of the courgettes, aubergines, green
pepper and artichokes over the top together with one
sliced tomato. Lightly season with salt and pepper
and sprinkle over half of the cheese. Then spread
the meat mixture over the top and layer the 
remaining vegetables. Again, lightly season and 
sprinkle with the remaining cheese.

For the topping, begin by heating the butter with the
oil. With a wooden spoon, stir in the flour and cook
for a few minutes. Gradually pour in the milk, stirring
continuously to avoid any lumps, until thickened.
Then, add a pinch of salt and stir in the cheese, 
reserving a little to sprinkle over the top.

Pour the sauce over the vegetables and sprinkle the
remaining cheese over the top. Bake in a
pre-heated oven Gas 6/400F/200C  for about
45 minutes or until golden brown. Leave to stand for
10 minutes before cutting into squares and serving
with a light salad. (It may be necessary to spoon off
any excess oil after the first portion has been cut).

Moussaka can be prepared one day in advance and
baked in the oven when required.


Fresh vegetables and pulses have always been major ingredients of the Greek diet
and form a substantial part of traditional Greek cooking. 
For non-vegetarians, many of these dishes are delicious as 
accompaniments to meat.

KOLOKITHAKIA ME AVGA (Courgettes with Eggs)
Serves 2 people


450g/1 lb courgettes
1/4 cup/ 55 ml/ 2fl oz olive oil
3 large eggs

salt & freshly-ground black pepper

Remove the stems from the courgettes and halves
lengthways. Then slice into 5mm/ 1/4" pieces.
Heat the oil in a non-stick frying pan and add the
courgettes. Fry for 7-8 minutes until golden brown,
stirring frequently.

Next, add the eggs, some salt and pepper and stir
gently for 2-3 minutes or until the eggs have set.

Serve immediately with fried potatoes and a salad.


FASOLIA  KARAVISHA  (White Kidney Beans with Vegetables)
serves 6 people


450g/ 1 lb white kidney beans, washed
1.14 litres/ 2 pints water
1 large onion, sliced
3-4 carrots, sliced
2 sticks of celery, chopped including leaves
4-5 tomatoes, peeled and chopped
4 tablespoons malt vinegar
1 cup/ 200 ml/ 7fl oz corn oil
salt and fresly-ground black pepper

In a large pan, cover the beans with the water and bring
to the boil. When boiled, switch off the heat and leave to soak over night.

The next day, add the remaining ingredients, except the salt.
Add extra water if necessary.
Bring to the boil, cover and simmer for about 1 hour 
or until the beans are tender. Add salt to taste.

Garnish with anchovies and raw onion and serve with 
crusty bread.


POURGOURI  PILAF (Bulgar Wheat Pilaf)
serves 4-6 people



2 1/2 cups/ 200g/ 7oz crushed vermicelli noodles
1/2 cup/ 100ml/ 3 1/2 fl oz corn oil
1 onion, finely chopped
2 vegetable (or chicken) stock cubes
850ml/ 1 1/2 pints hot waer
1 level teaspoon ground cinnamon
1 1/2 cups/ 200g/ 7oz bulgar wheat
salt and freshly-ground black pepper

First, brown the vermicelli noodles in a moderate
oven for 5-6 minutes.

In a large saucepan, heat the oil and gently fry the onions
until softened. Dissolve the stock cubes in the hot water
and pour onto the onions. Next add the cinnamon and a 
seasoning of salt and pepper and bring to the boil. Stir 
in the bulgar wheat and the noodles. Cover with a lid and
for 6-7 minutes. Leave to stand, off the heat, for 5 minutes
before serving.

Can be eaten hot or cold served with natural Greek 
yogurt. For a sweet alternative, add a cupful of sultanas.
Serve warm or cold sprinkled with sugar.

For non-vegetarians, goes particularly well with
afelia (pork with coriander).


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