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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
Muscles 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 Muscles Krasáta
(in wine)
500 gr muscles (in their shells)
1/2 cup dry white wine
1 finely chopped onion
1 tbspn finely chopped parsley
salt, pepper
Throw away any muscles whose shells are open or cracked. Brush
the remaining muscles 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 muscles in
a pot and seal the pot completely allowing the muscles 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 muscles 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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