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Free Authentic
Greek Recipes
From
Maria's Couzina
Authentic Greek
Recipes
Please
note that the 'hands' beside the
Recipe titles signify the difficulty level of the recipe. One hand
signifies the recipe is very simple, two hands easy, three hands
average difficulty and four hands signify a difficult level.
(However, none
of the recipes included here are of
the 'Four Hand' difficulty level.)
3
Cheese Dip 
Tonosaláta
(tuna fish dip)
Patatokeftédes
(potato balls)
Spetzofái
(spicy sausage in sauce)
Steamed
Mussels Krasáta (in wine)
Onion
Soup Tasía
Lamb
Gemistó (stuffed)
Veal
&Eggplants
Yoghurt
Pie
Díples
(deep fried dough squares with honey)
3 Cheese Dip
50
gr crumbled feta cheese
50 gr strained cottage cheese
50 gr cream cheese
2 tbspns olive oil
1/2 tbspn oregano
1/2 flat teaspoon sweet paprika
Place everything into a blender and blend it until it is a creamy
mixture. Empty it into a bowl, sprinkle a little more sweet paprika on
top and it is ready to serve.
Tonosaláta
(tuna fish dip)
250
gr tuna fish in oil (strained)
1 small grated onion
1/3 finely chopped celery stalk
2 tbspns olive oil
1 tspn mild mustard
1 tbspn lemon juice
3 full tablespoons mayonnaise
a little finely chopped parsley for sprinkling
Beat the oil, lemon juice, mustard and mayonnaise until everything has
combined and is creamy. Mash the tuna in a bowl with a fork, add the
onion and celery and then add the mayonnaise dressing and mix
everything well.
Empty the dip into a bowl, garnish it with a little parsley and serve.
Patatokeftédes
(potato balls)
500
gr cleaned and boiled potatoes
150 gr grated Parmesan cheese
1 well beaten egg
1/2 tspn finely chopped parsley
1 cup flour
salt, pepper
olive oil for frying
When you have peeled and boiled the potatoes chop them up and throw
them into the blender. Blend the potatoes until they are creamy and
free of lumps. Empty the potatoes into a bowl and add the cheese, egg,
parsley, salt and pepper. Mix everything together well and mould the
potato mixture into balls like large meatballs and flour them. Tap them
to remove any excess flour.
Heat the oil in a pan and place the potato balls in the hot oil and fry
them until they are golden all over. Strain them on kitchen paper to
remove any excess oil and serve them hot.
Spetzofái
(spicy sausage in sauce)
500
gr thickly sliced green peppers (no
seeds)
3 thick very spicy sausages thickly sliced
500 gr crushed tomatoes
1 finely chopped onion
1/2 cup olive oil
1/2 tspn sugar
salt, pepper
Heat the oil in a pan and sauté the peppers and sausages.
Add
the tomatoes, onion, salt pepper and sugar and mix everything together
and allow it to simmer until the sauce thickens.
Empty the pan onto a serving plate and enjoy it hot.
Steamed Mussels
Krasáta (in wine)
500
gr mussels (in their shells)
1/2 cup dry white wine
1 finely chopped onion
1 tbspn finely chopped parsley
salt, pepper
Throw away any mussels whose shells are open or cracked. Brush the
remaining mussels thoroughly and 'shave' off any 'hair'. Wash them well
under running water and then strain them well.
Place the onion, 1/2 the parsley, the wine and the mussels in a pot and
seal the pot completely allowing the mussels to boil/steam in the wine,
over a strong flame for 5 - 7 minutes. Unseal and open the pot, add the
salt and pepper and mix everything. Empty everything onto a plate,
garnish the mussels with the remaining parsley and serve steaming hot.
Onion Soup
Tasía
500
gr sliced onions
1/2 cup olive oil
2 medium diced potatoes
1 glass tomato juice
1/2 glass fresh cream
1 dry bay leaf
salt, pepper
Put the onion and potatoes in a pot, add the tomato juice and enough
water to completely cover the vegetables. Add the salt, pepper and bay
leaf and bring everything to the boil. Remove the bay leaf. Let
everything cook over a medium fire until the vegetables have cooked.
Lower the flame and pour in the fresh cream, stir it in well so it
combines with the other ingredients and allow it to simmer over a low
fire for about 3 minutes until the soup thickens a little.
Lamb Gemistó
(stuffed)
1
leg of lamb (approx. 1 1/2 kg - boned but
in one piece)
200 gr chopped lamb or chicken livers
2 finely chopped onions
1 glass white wine
1 cup olive oil
1/2 tspn oregano
2 pinches rosemary
1 small peeled and diced potato
1 kg potatoes peeled and cut into roasting pieces
salt, pepper
Sauté the onion, potatoes and livers in a little olive oil.
Over
a high flame pour in the wine and allow it to boil. Salt and pepper the
ingredients, add the 1 pinch of the rosemary and allow all the wine and
juices to evaporate.
Open the leg of lamb and stuff it with the liver mixture where the bone
initially was. Fold the lamb leg into a roll and tie it with string in
4 places. 1 at the top, 2 in the middle and 1 at the bottom. Salt and
pepper the meat and then sprinkle the remaining rosemary on it. Place
it in a pan with a little water and the cup of olive oil and roast it
for about 1 hour at 200 C.
3/4 way through the roasting salt and pepper the potatoes and add them
to the pan. If necessary, and your pan is too dry, add a little more
water. When it has cooked allow the lamb to cool and remove the
strings. Cut the meat into thickish slices and place a serving of lamb
and potatoes on each plate and pour a little of the pan juices on them.
Veal &Eggplants
1
kg veal (tender cut and no bone)
50 gr cooking butter
2 sliced onions
5 large peeled and chopped ripe tomatoes
3 finely chopped garlic cloves
1 1/2 kg medium eggplants
1 cup olive oil for frying
1 bay leaf
salt, pepper
Wash the meat and cut it into very thick slices. Heat the butter and
sauté the meat and onion. Add the tomatoes, garlic, salt,
pepper, bay leaf and enough water to completely cover the meat. Allow
it to boil over a low flame for approximately 2 hours.
Cut off the tops and the very bottom of the eggplants and cut them into
thick slices. Fry them in the hot olive oil. Do not strain the
eggplants of any excess oil but add them directly to the meat in the
pot and allow everything to boil for 5 - 7 minutes before serving.
Yoghurt Pie
1
cup butter
4 cups sugar
1 grated orange rind
1 flat teaspoon vanilla powder
4 eggs
4 cups self raising flour
1 tbspn baking powder
250 gr strained yoghurt
2 tbspns brandy
1 tbspn orange liqueur
Sift the flour and baking powder together. Beat the butter and half the
sugar well and add the vanilla powder, orange rind and the eggs one by
one as you beat the mixture. Add some flour and then some yoghurt
continuing like this until both have finished, while still beating.
Finally add the brandy and beat everything until the mixture is smooth.
Butter and flour a cake tin and pour in the pie mix and bake it in a
medium preheated oven at 180 C for approximately 50 minutes. Allow the
pie to cool completely. Boil the remaining sugar in 1 cup of water and
the tablespoon of orange liqueur over a low fire for 5 minutes.
Pour the hot syrup over the cold pie and it's ready for serving.
Díples (deep
fried dough squares with honey)
3
cups flour
3 cups sugar
3 well beaten eggs
1 small grated lemon rind
1 1/2 tbspns light vegetable oil
2 glasses light vegetable oil for deep frying (more if necessary)
1 1/2 cups honey
100 gr crushed walnuts
ground cinnamon for sprinkling
Empty the flour into a bowl and dig a small trench in the centre. Add
the eggs, 2 cups of the sugar, the lemon rind and the 1 1/2 tablespoons
of oil into the trench. Kneed everything well until it becomes a tight
dough. Divide the dough into halves and open the halves into flat thin
sheets and cut the them into largish rectangles.
Heat the oil well in a deep medium pot and drop the dough rectangles in
one by one twisting them with a fork as they sink into the oil. Fry
them until they are golden. When removing the fried 'Díples'
from the oil strain them on kitchen paper and then place them in a
large dish.
Boil the honey with the remaining cup of sugar. Remove the froth that
will have formed on the surface of the syrup and pour the syrup over
the Díples. Sprinkle the Díples with the cinnamon
and
walnuts and enjoy them hot.
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