GREEK RECIPES

APPETIZER CULTURE

For a Greek restaurant, its appetizers, or starters, mezedes, are a kind of visiting card. Through its mezes. the restaurant demonstrates just what its kitchen can do. After all, the whole range of foodstuffs- meat, fish, vegetables and diary products- is available for use in Greek appetizers. Ranging from the simple and refined to the brilliantly creative and quite often reflect the main courses, They can be eaten hot or cold and may be just the introduction or the main course itself - whatever the customers choose. The different regions of Greece reveal the characteristics of their cuisine in the selection and preparation of the typical local mezedes. So the mezes must definitely be seen as a kind of ambassador.

  Tzatziki (yogurt with cucumber and garlic)

1 small, firm salad cucumber, peeled and coarsely grated
2 cups/ 500 g yogurt
3 cloves garlic, crushed
2 tbsp Greek extra virgin olive oil
1 tbsp white wine vinegar
Salt
Chopped mint an olive for garnishing

Salt the grated cucumber, allow to stand in water for a few minutes,  gently press out the water. Mix the yogurt and the grated cucumber in a bowl. Crush the garlic and add to the mixture. Mix the olive oil and white wine vinegar and add salt to your taste. Refrigerate for at least 30 minutes, or until is time to eat. Before serving, sprinkle with a little chopped mint. Tzatziki is usually served with bread as an appetizer, but it also goes well with any roast or grilled food.

Lakhanodolmades ( Stuffed cabbage leaves in egg & lemon sauce)

Wash the cabbage and place whole in a saucepan filled with water. Add a pinch of salt and blanch for 5 minutes. Then separate into individual leaves and cut out the thick bit of stalk. Place the ground meats in a bowl and mix thoroughly with the rice, tomatoes, onions, parsley, dill mint, olive oil, salt and pepper. Place a tablespoonful of the mixture at a time on a cabbage leaf, tuck in the ends and roll up firmly. Lay the rolls in a saucepan tightly packed together and cover with an upturned plate. Fill the pan with water and simmer for 40 minutes over a law heat. Drain, reserving the liquid and keep the dolmades warm. To make the sauce, melt the butter in a small saucepan and lightly brown the flour. Pour in just under 1 cup / 200ml of the reserved liquid and bring to a boil for a moment. Lightly beat the eggs in a bowl, then slowly add the lemon juice, stirring constantly. Stir the mixture into the melted butter and flour. Heat slowly ( do not allow to boil), stirring constantly until the sauce thickens. Pour over the rolled -up cabbage leaves and allow to stand for a few minutes. Serves hot 4-6, with freshly baked bread.

Stifado (Braised beef or veal with onions)

¼ cup / 50 g butter
2 lbs /1 kg veal or beef, roughly diced
1 lb / 500 g tomatoes, peeled and diced
2 lbs /1 kg small onions or shallots , peeled
1 generous cup/ 250 ml mavrodaphne (red liqueur wine)
2 bay leaves
½ tsp cinnamon
1 tsp sweet paprika
Salt and freshly ground black pepper

Melt the butter in a pan, then brown the meat well on all sides. Add the tomatoes, quickly bring to the boil, then add the onions. Soften for a few minutes, then pour in the wine. Add the bay leaves, cinnamon, paprika, salt and pepper and enough water to cover well. Cover the pan, lower the heat and simmer for about 1 hour until the mast is cooked, checking from time to time that it does not need to be topped up with boiling water. As soon as the meat is cooked and liquid has thickened, remove from the heat, arrange on plates, and serve with freshly baked bread and salad.
Tip: Any meat (pork, beef, veal, hare, rabbit, goat, lamb) can used to make stifado.
The important thing is that the onions are small (in Greece, you can buy special stifado onions) and that it melts in the mouth when cooked. The wine used should also be very sweet and full-bodied in order to produce the characteristic stifado flavor.

Wash the tomatoes, cut a slice off the top to form a lid and set aside. Scoop out the insides of the tomatoes with a spoon and purée the flesh. In a pan, heat a scant ½ cup / 100 ml olive oil and sauté' the onions. Stir in the rice, season with salt and pepper, fry briefly, and add the puréed tomato flesh. Bring briefly to a boil, then remove the pan from the heat and allow the rice to swell a little. Stir in the mint and two-thirds fill the tomatoes with the mixture. Preheat the oven to 350 ºF (180 ºC). Place the tomatoes in an ovenproof dish, season with salt and pepper, pour over olive oil, a little tomato juice, and 1 cup /250 ml water. Place the lids on the filled tomatoes and bake in the preheated oven for about 1 hour. Then remove the lids and bake for a further 10 minutes, to brown the filling. Remove the tomatoes from the oven, replace the lids and serve while still hot. Serve with freshly baked bread. Tip: As a variation, the filling can also be made with raisins and nuts.

Domates Yemistes (stuffed tomatoes) 8-10 large or beefsteak tomatoes 1 cup/ 250 ml Greek extra virgin olive oil ½ lb onions, finely chopped ¼ cups/ 250 g rice 4 springs fresh mint, finely chopped A little tomato juice Salt and freshly ground black pepper

Mousakas (eggplant dish)

3 large eggplants 1 lb / 500g potatoes Greek extra virgin olive oil 1 large onion, finely chopped 1 lb / 500 g tomatoes, peeled and diced 1 cup / 250 ml dry white wine ¼ tsp sugar ½ tsp ground cinnamon 1 bunch flat - leaved parsley, finely chopped

For the béchamel sauce: 4 tbsp / 60 g butter ½ cup /60 g all-purpose flour 3 cups / 750 ml milk 1 egg yolk ½ tsp sugar Freshly grated nutmeg 2 tsp lemon juice Breadcrumbs Grated graviera  cheese for topping Salt and freshly black pepper

 Wash the eggplants. Remove the base of the stalk and cut lengthways in ⅜ inch / 1 cm slices. Place the slices in a bowl, cover with water, sprinkle with salt and leave to draw for 20 minutes. Meantime, peel the potatoes, cut into similar ⅜ inch / 1 cm slices and add salt. Drain the eggplants and pat dry. Heat the olive oil in a pan and brown the eggplant on both sides over a high heat ( you will have to keep adding oil). Remove the slices from the pan and place 0n paper towel to drain. Put fresh olive oil in the pan and fry and drain the potato slices in the same way. Sauté the onions until transparent, add the ground meat and brown over a high heat. Stir in the tomatoes, white wine, sugar, cinnamon and parsley, reduce the temperature and simmer for 10 minutes. Melt the butter in a pan, stir in the flour and cook for a minute or two. Slowly pour in the milk, stirring continuously. When the mixture thickens, remove the pan from the heat, stir in the egg yolk and season the sauce with sugar, nutmeg, lemon, salt and pepper. Stir in 2 tbsp of the grated graviera and allow to cool. Preheat the oven to 350 ºF ( 180 ºC). Cover the base of a large ovenproof dish first with a layer of potato slices, then half the ground meat mixture. Next come the eggplant slices, then the remaining ground meat. Pour over the béchamel sauce, smooth over the top and sprinkle with breadcrumbs, cheese and if desired, with cinnamon. Cook in the preheated oven for about 45-60 minutes, until the top is golden brown. Allow the finished dish to cool a little before cutting into large portions for serving. Serve with freshly baked bread.