Recipe ingredients:

• 1 pound ground almonds
• 3/4 cup granulated sugar
• 2 tablespoons toasted bread crumbs
• 4 egg whites
• 1/2 teaspoon lemon juice
• Pinch of salt
• 1 teaspoon vanilla extract
• Rose water
• Confectioners sugar

 Recipe method:

• Beat egg whites with salt until stiff, then add lemon juice.
• Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.
• Cut a brown paper bag to fit a cookie sheet and grease the paper.
• Drop teaspoon-size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that amigdalota do not burn.
• Brush cookies with rose water when they come out of the oven.
• Loosen them from paper by moistening the paper slightly and lifting off macaroons.
• Sift confectioners sugar over them and let cool.

Tags: amigdalota, almond, macaroons, recipe, greek, recipes, cooking

 Recipe ingredients:

• 6 golden delicious apples
• 6 granny smith apples
• 2 tablespoons unsalted butter
• 6 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• Nut mixture:
  • 2 1/2 cups walnuts, chopped
  • 1/2 cup granulated sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon cinnamon
  • 24 sheets phyllo dough
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons plain dry bread crumbs
  • 2 tablespoons honey

 Recipe method:

• Saute the apples first to let the water evaporate ensures a crisp crust.
• Apple layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon. Cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
• Nut mixture: Combine all ingredients in small bowl.
• Preheat oven to 400 degrees F.
• Trim phyllo sheets to 13 x 9-inch rectangles. Cover with plastic wrap.
• Brush a 13 x 9-inch metal baking pan with butter.
• Place 1 phyllo sheet in pan and brush with some of the melted butter.
• Layer 5 more phyllo sheets on top, brushing each with butter.
• Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
• Spread apple mixture on top. Repeat layering with 6 more phyllo sheets and butter.
• Sprinkle remaining nut mixture on top. Sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
• With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
• Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
• Serve warm or at room temperature with whipped or ice cream.

Tags: apple, baklava, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3 (6 ounce) jars marinated artichoke hearts, undrained
• 3/4 cup freshly grated Parmesan cheese, divided
• 1 clove garlic, minced
• 10 sheets frozen phyllo pastry, thawed

 Recipe method:

• Drain artichoke hearts, reserving marinade. Set marinade aside.
• Position knife blade in food processor bowl. Add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
• Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).
• Lightly brush phyllo sheet with oil portion of reserved marinade.
• Sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet.
• Brush lightly with oil portion of reserved marinade.
• Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.
• Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling and gently twist to close.
• Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
• Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.

Tags: artichoke, parmesan, phyllo, bites, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 medium head lettuce
• 1 bunch romaine
• 10 radishes, sliced
• 1 medium cucumber, sliced
• 6 scallions (with tops), cut into 1/2-inch pieces
• 1/2 cup olive or vegetable oil
• 1/3 cup wine vinegar
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 24 greek or ripe green olives
• 1/4 cup crumbled feta cheese
• 1 (2 ounce) can rolled anchovies with capers, drained

 Recipe method:

• Tear lettuce and romaine into bite-size pieces.
• Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag.
• Close bag tightly and refrigerate.
• Shake oil, vinegar, salt and oregano in tightly covered jar. Refrigerate.
• Just before serving, shake dressing.
• Add dressing and olives to vegetables in bag.
• Close bag tightly and shake until ingredients are well coated.
• Pour salad into large bowl. Top with cheese and anchovies.

Tags: athenian, salad, salata, athenas, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 1 cup rice
• 2 onions, ground
• 1 clove garlic, minced
• 1/2 cup vegetable oil
• 1 (6 ounce) can tomato paste, divided
• 1 1/2 tablespoons salt, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon oregano
• 1 egg, well beaten
• 8 green bell peppers
• 6 cups water
• 5 medium potatoes, sliced

 Recipe method:

• Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.
• Wash green peppers. Cut and remove seeds.
• Fill peppers with meat mixture.
• Place open side down in circle in roasting pan.
• Combine remaining ingredients except potatoes.
• Pour over peppers.
• Place potatoes in center of pan.
• Bake for 1 hour and 15 minutes at 400 degrees F.

Tags: athenian, stuffed, peppers, recipe, greek, recipes, cooking

 Recipe ingredients:

• 7 eggs (at room temperature)
• 2 tablespoons water
• Juice of 3 lemons

 Recipe method:

• Beat egg whites with water until stiff.
• Blend in egg yolks, then add lemon juice, beating until thick.
• With a ladle, add a small amount of hot broth to the egg mixture, blending quickly.

Tags: avgolemeno, sauce, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 cups uncooked ziti or elbow macaroni
• 3/4 pound ground beef
• 1 small onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 1/2 cups grated kasseri, parmesan or romano cheese
• 1/8 teaspoon ground cinnamon
• 1 1/4 cups milk
• 3 tablespoons butter or margarine
• 1/8 teaspoon ground nutmeg

 Recipe method:

• Cook macaroni as directed on package. Drain.
• Cook and stir beef and onion in 10-inch skillet until beef is light brown. Drain.
• Stir in tomato sauce and salt.
• Spread half the macaroni in a greased 8-inch square baking dish. Cover with beef mixture.
• Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni.
• Cook and stir milk and butter in 2-quart saucepan until butter is melted.
• Stir at least half the milk mixture gradually into beaten eggs.
• Blend into milk mixture in saucepan. Pour over macaroni.
• Sprinkle with remaining 1 cup cheese.
• Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.
• Sprinkle with nutmeg. Garnish with parsley if desired.

Tags: baked, macaroni, beef, cheese, pasticcio, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 pounds phyllo
• 2 pounds walnuts, chopped
• 1/2 teaspoon cinnamon
• 1 cup granulated sugar
• 1/2 pound butter
• Syrup:
  • 1 cup honey
  • 2 cups granulated sugar
  • 2 cups water
  • 1 cinnamon stick
  • 2 slices lemon

 Recipe method:

• Mix together chopped nuts, cinnamon and sugar.
• Grease an 18-inch baking pan and line with 6 layers of phyllo.
• Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used.
• Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all.
• Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.
• Remove from oven and pour cool syrup over all.
• Syrup: Boil all syrup ingredients for 25 minutes and let cool.
• Pour cool syrup over hot baklava.

Tags: baklava, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
• 1/2 cup dry red wine
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely-ground pepper
• 1 bay leaf
• 1 stick cinnamon
• 1 (8 ounce) can tomato sauce
• 1 1/2 pound pearl onions, peeled
• Crumbled feta cheese

 Recipe method:

• Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender. Remove with slotted spoon.
• Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes. Drain fat.
• Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese.
• Heat to boiling. Reduce heat. Cover and simmer 1 hour and 15 minutes.
• Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
• Remove bay leaf and cinnamon. Garnish with cheese.

Tags: beef, onion, stew, stifado, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1kg (2 pound) piece rump steak
• 1 tablespoon olive oil
• Freshly cracked black peppercorns
• Salt
• Thyme and oregano butter:
  • 100g (4 ounces) soft butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 small clove garlic, crushed
  • 2 teaspoons lemon juice

 Recipe method:

• Cut steak into 6 pieces.
• Brush each steak with oil, sprinkle with salt and pepper to taste.
• Barbecue, pan-fry or grill steaks until cooked as desired.
• Serve with slices of thyme and oregano butter.
• Thyme and oregano butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease-proof paper, refrigerate.

Tags: beef, thyme, oregano, butter, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/4 cup olive oil
• 1 (3 pound) chicken, cut into 8 pieces
• 3 cups chopped red onions
• 6 whole allspice
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Pinch cayenne pepper
• 1 (28 ounce) can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
• 1 cup water
• 2 tablespoon (or more) red wine vinegar
• 2 tablespoon tomato paste
• Pinch of granulated sugar
• 12 ounces perciatelli pasta or spaghetti
• Freshly grated kefalotyri cheese or Parmesan cheese

 Recipe method:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
• Place chicken on platter. Add onions to Dutch oven. Saute until tender, about 5 minutes.
• Add spices. Stir until fragrant, about 1 minute.
• Stir in tomatoes and their juices and water.
• Return chicken to Dutch oven.
• Cover. Simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil.
• Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
• Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
• Season with salt, pepper and more vinegar, if desired.
• Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
• Transfer pasta to platter. Top with chicken, sauce and cheese.

Tags: braised, chicken, aromatic, tomato, sauce, pastitsatha, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 pounds fresh spinach
• 1 onion, finely chopped
• 4 tablespoons butter
• 1 cup cream sauce
• 6 eggs, beaten
• 1 cup feta cheese, finely crumbled
• Salt and pepper
• Dash of nutmeg
• 1/2 pound phyllo pastry sheets
• Butter, melted

 Recipe method:

• Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
• Saute onion in butter until soft. Add spinach and saute a few minutes longer. Cool.
• Add cream sauce, eggs, cheese and seasonings. Mix well.
• Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted butter.
• Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
• Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving.

Tags: chandler, festival, spanakopita, recipe, greek, recipes, cooking

 Recipe ingredients:

• Sesame seed pastry
• 16 ounces cream cheese, softened
• 2 eggs
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/2 cup whipping cream
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg

 Recipe method:

• Prepare sesame seed pastry.
• Beat cream cheese in large mixer bowl on medium speed until creamy.
• Add remaining ingredients. Beat until light and fluffy.
• Pour into baked pie shell. Bake at 350 degrees F until firm, 40 to 50 minutes.
• Refrigerate until serving time.

Tags: cheese, honey, pie, recipe, greek, recipes, cooking

 Recipe ingredients:

• Flour (for dredging)
• Salt and pepper, to taste
• 1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
• 1/2 cup olive oil
• 2 large red onions, peeled, chopped
• 3 garlic cloves, peeled, minced
• 1 1/2 cups peeled, chopped plum tomatoes
• 1/2 cup dry red wine
• 1/2 cup crumbled feta cheese
• 1 cup pitted Kalamata olives, rinsed and drained
• 1 teaspoon oregano

 Recipe method:

• Combine flour, salt and pepper on a plate and lightly dredge the chicken.
• Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
• Add remaining olive oil to skillet and saute onions until wilted and lightly browned.
• Add garlic and stir for 30 seconds.
• Place chicken back in the pan.
• Pour in the tomatoes and wine and season with salt and pepper.
• Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
• Ten minutes before removing from heat, add the crumbled feta and stir until melted.
• Five minutes before removing from heat, add olives and oregano.
• Serve warm.

Tags: chicken, tomatoes, olives, recipe, greek, recipes, cooking

 Recipe ingredients:

• 8 pieces chicken
• 4 tablespoons butter
• 1/4 cup extra virgin olive oil
• 1 1/2 cups finely chopped onions
• 1 teaspoon finely chopped or minced garlic
• 6 fresh garden tomatoes or 1 cup chopped, drained, canned plum tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chicken stock
• 1 (4-inch long) cinnamon stick
• Freshly-grated Parmesan cheese

 Recipe method:

• Grind some sea salt and black pepper over the chicken pieces.
• Heat the butter and olive oil over moderate heat in a saute pan and brown the chicken pieces. Transfer them to a plate.
• Pour off all but a thin film of fat add the onions and garlic.
• Cook and stir for a few minutes until the onions are light brown.
• Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.
• Bring to a boil and then return the chicken to the pan and baste it thoroughly with the sauce.
• Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.
• Serve with white or brown rice or pasta.
• Spoon the tomato sauce over the chicken and rice or pasta.
• Sprinkle with Parmesan cheese if desired.

Tags: cinnamon, chicken, kota, kapama, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3/4 cup brown lentils
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 (3 ounce) can tomato puree
• 8 ounces fresh tomatoes, peeled and seeded
• Good pinch of oregano
• 2 tablespoons olive oil
• 3 3/4 cups water
• Salt, to taste
• Pepper, to taste

 Recipe method:

• Cover lentils with cold water and bring to boil.
• Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato puree, fresh tomatoes, oregano and olive oil.
• Bring to a boil and simmer until the lentils are soft.
• Remove from heat and blend, but stop blending before the mixture gets too smooth.
• Season to taste.

Tags: faki, soupa, lentil, soup, recipe, greek, recipes, cooking

 Recipe ingredients:

• Syrup:
  • 3/4 cup water
  • 1 cup granulated sugar
  • Juice of 1 lemon
  • 1 edge of orange rind
  • 1 cinnamon stick
• Pastry:
  • 2 quarts milk
  • 1 cup farina
  • 6 eggs
  • 3/4 pound unsalted sweet butter
  • 2 teaspoons vanilla extract
  • 20 phyllo sheets

 Recipe method:

• Syrup: Boil for 10 minutes. Cool. Prepare this before making pastry.
• Heat milk to scalding. Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter.
• Heat, stirring, until thickened. Remove from heat. Add vanilla extract.
• Melt remaining butter and butter bottom and sides of a 10 x 14 x 2-inch pan.
• Place 10 buttered phyllo leaves in pan.
• Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid.
• Butter the top sheet very well and score into diamond-shaped pieces.
• Bake at 350 degrees F for 50 to 60 minutes.
• Pour the cooled syrup over hot pastry.

Tags: galaktoboureko, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 cup minced onion
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons vegetable oil
• 1/2 cup dry white wine
• 4 ripe medium tomatoes, peeled, seeded and chopped
• 1 small clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3/4 teaspoon oregano
• 4 ounces feta cheese, crumbled
• 1 pound raw large shrimp, shelled and de-veined
• 1/4 cup chopped fresh parsley

 Recipe method:

• In a heavy skillet, saute onion in butter and oil until soft.
• Add wine, tomatoes, garlic, salt, pepper and oregano.
• Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened.
• Stir in cheese and simmer for 10 to 15 minutes.
• Adjust seasonings.
• Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook.
• Garnish with parsley and serve immediately in large bowls with crusty French bread.

Tags: garides, me, shrimp, feta, cheese, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds stew meat
• 1 large onion, chopped
• Salt and pepper, to taste
• 1 teaspoon cinnamon
• 3 small cans tomato sauce
• 10 to 12 medium zucchini

 Recipe method:

• Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter.
• Brown onion until clear. Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed.
• Pour this over zucchini and serve.
• Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.
• This may be served over spaghetti instead of zucchini.

Tags: beef, zucchini, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3/4 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 2 egg yolks
• 3 1/2 cups flour
• 1 beaten egg
• 2 teaspoons baking powder

 Recipe method:

• Cream butter and sugar.
• Add the egg and egg yolks and beat until light and fluffy.
• Add flour, sifted with baking powder, knead to make a soft dough, chill for an hour and form into small rings.
• Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10-12 minutes.

Tags: butter, biscuits, koulourakia, voutirou, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 cup sliced brown almonds
• 1 teaspoon baking powder
• 6 cups flour
• 1 pound sweet butter
• 1/2 cup confectioners sugar
• 2 egg yolks
• 1 ounce whiskey
• 1 teaspoon vanilla extract

 Recipe method:

• Soften butter at room temperature until very soft.
• Beat well with an electric mixer.
• Add sugar and beat until fluffy and light colored.
• Add egg yolks and beat thoroughly.
• Sift flour and baking powder and mix into butter mixture.
• Add nuts. Sprinkle dough lightly with whiskey and knead thoroughly.
• Roll out dough and make into desired shape.
• Bake on a cookie sheet at 350 degrees F for about 20 minutes.
• After the cookies have cooled, sprinkle with confectioners sugar.

Tags: butter, cookies, recipe, greek, recipes, cooking

 Recipe ingredients:

• 6 skinless chicken breasts
• 1 large can tomato sauce
• 1 small can tomato puree
• 1 can sliced mushrooms
• 1 can ripe olives
• 1 tablespoon garlic
• 1 tablespoon lemon juice
• 1 teaspoon oregano
• 1 onion, chopped
• 1/2 cup wine or brandy (optional)
• 2 cups uncooked rice
• Salt to taste

 Recipe method:

• Wash and remove fat from chicken.
• Bake in 350 degree F oven for about an hour.
• Meanwhile, combine all other ingredients except rice.
• Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
• Before serving, cook rice according to directions.
• Serve chicken and sauce over rice.

Tags: chicken, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 broiler-fryer, cut up
• 5 cups water
• 1 onion, chopped
• 1 stalk celery, cut into 1-inch pieces (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1/4 cup grated Romano or Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 (17 ounce) package commercial frozen phyllo pastry, thawed
• 1 cup melted butter or margarine
• Celery leaves (for garnish)

 Recipe method:

• Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-size pieces. Set aside. Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture. Set aside.
• Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture. Cook over medium heat, stirring constantly, until thickened. Gradually stir about one-fourth of hot mixture into eggs. Add to remaining hot mixture, stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3 minutes or until thickened. Add chick and set aside.
• Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle. Cover with a slightly damp towel to prevent pastry from drying out.
• Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine. Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine. Spread half of chicken mixture evenly over phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine. Spread remaining chicken mixture over phyllo. Top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.
• With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.
• Let stand 10 minutes. Garnish with celery leaves, if desired.

Tags: chicken, phyllo, pie, recipe, greek, recipes, cooking

 Recipe ingredients:

• 4 large chicken breast halves (about 2 pounds)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, chopped
• 1 cup water
• 1 teaspoon instant chicken bouillon
• 1 (14 ounce) can small artichoke hearts, drained
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch
• 2 eggs

 Recipe method:

• Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot.
• Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat.
• Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling. Reduce heat. Cover and simmer 10 minutes.
• Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
• Remove chicken and artichoke hearts to warm platter with slotted spoon. Keep warm.
• Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork.
• Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet.
• Heat to boiling over medium heat. Boil and stir 1 minute. Pour sauce over chicken and artichokes.
• Sprinkle with minced parsley if desired.

Tags: chicken, artichokes, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 (2- to 3-pound) chicken, cut up
• 3 tablespoons olive oil
• 5 cloves garlic, chopped
• 3 yellow onions, chopped
• 3 cups tomatoes (fresh or canned), chopped
• 1 (6 ounce) jar green stuffed olives or 3/4 cup salad olives
• Black pepper, to taste
• 1 tablespoon dried oregano or 2 tablespoons chopped fresh
• 1 cup dry red wine
• Salt, to taste

 Recipe method:

• Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender.
• Add tomatoes and olives and saute until tomatoes are soft.
• Add pepper, oregano, wine and chicken.
• Cover and simmer about 30 minutes, or until tender.
• Taste for salt, as the olives are salty.

Tags: chicken, olives, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 (3 pound) broiler chicken
• 1 medium onion, chopped fine
• 3 cups boiling water
• 1 1/2 cups canned tomatoes
• 1 teaspoon cinnamon
• 1/3 cup olive oil
• Salt and pepper

 Recipe method:

• Clean chicken thoroughly and cut into pieces.
• Heat olive oil in pan and brown chicken on both sides.
• Add onion, cinnamon, tomato and season to taste.
• Add 1 cup water. Cover and cook over low flame until chicken is almost done.
• Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender.
• Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
• Remove from heat and allow to stand for a few minutes before serving.

Tags: chicken, rice, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 pound walnut meats
• 1/2 pound sweet cooking chocolate
• 9 pieces zwieback
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons rose water
• Confectioners sugar

 Recipe method:

• Put first three ingredients through the fine blade of a food chopper.
• Add sugar, cinnamon and rosewater.
• Form into 36 small balls.
• Roll in confectioners sugar.
• Store balls airtight.

Tags: chocolate, balls, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 cup butter
• 1/2 cup margarine
• 1 2/3 cups granulated sugar
• 6 eggs
• 2 cups flour
• 1 tablespoon vanilla extract
• 1 tablespoon orange or lemon juice

 Recipe method:

• Cream butter, margarine and sugar thoroughly.
• Add eggs. Mix well.
• Add remaining ingredients. Mix well.
• Bake in a greased and floured Bundt pan at 325 degrees F for about 1 hour.
• Cool for 10 minutes, remove from pan and sprinkle with confectioners sugar.

Tags: coffee, cake, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 (10 ounce) package frozen chopped spinach
• 1/4 cup chopped onion
• 1 small clove garlic, minced
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1/4 teaspoon crushed tarragon (optional)
• 1/8 teaspoon fresh ground pepper
• 1 cup milk
• 2 eggs, beaten
• 1/2 cup creamed cottage cheese
• 1 cup crumbled feta cheese
• 10 (17 x 12-inch) single phyllo dough sheets, thawed
• 1/2 cup (1 stick) butter or margarine, melted

 Recipe method:

• Cook spinach according to directions. Drain well, pressing out excess liquid.
• In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
• Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened.
• Stir half of mixture into eggs. Return egg mixture into remaining sauce. Add cheeses and spinach. Set aside.
• Unroll phyllo dough. Cover with dampened towel.
• Remove 1 sheet of dough. Brush lightly with some of the 1/2 cup melted butter.
• Fold the sheet in thirds lengthwise. Brush top with butter.
• Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
• Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan.
• Spread spinach mixture in an 8-inch circle in center of pastry.
• Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling.
• Holding end with both hands, twist ends several times. Coil and tuck end under to from a rosette.
• Lay rosette over filling, leaving a 3-inch circle in center.
• Repeat with remaining in reverse order they were placed.
• Drizzle remaining butter over all.
• Bake at 375 degrees F for 35 to 40 minutes or until golden.
• Serve warm or cool. Cut into wedges to serve.

Tags: croustade, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 chicken, cut up
• 3 cups water
• 1/2 cup (1 stick) butter
• 4 scallions, finely chopped
• 5 cups water or chicken consomme
• 1/2 cup fresh dill
• 1/2 cup parsley, finely chopped
• 1/2 cup rice
• Salt and pepper
• Avgolemeno sauce

 Recipe method:

• Boil chicken in the 3 cups water for 50 minutes.
• Remove from heat. Strain broth and set aside.
• Chop chicken into pieces.
• Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown.
• Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently.
• Add chicken broth and enough water to make 2 quarts liquid. Bring to boil and add rice.
• Reduce heat and cook until rice is done.
• Remove from heat and blend in avgolemeno sauce. Pour sauce into soup and serve immediately.

Tags: easter, soup, avgolemeno, sauce, recipe, greek, recipes, cooking

 Recipe ingredients:

• 16 ounces unbleached white flour
• 4 teaspoons instant yeast
• 2 teaspoons granulated sugar
• 2 cups lukewarm water
• 1 tablespoon vegetable oil
• 2 teaspoons salt

 Recipe method:

• Put the flour into a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes.
• Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.
• Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.
• Put into a cold oven and turn oven on to 375 degrees F. Bake for 40 to 45 minutes until golden brown.
• Let cool 20 minutes before slicing.

Tags: farmer, bread, recipe, greek, recipes, cooking

 Recipe ingredients:

• 4 tablespoons butter
• 1 egg, well beaten
• 1 teaspoon flour
• 1/2 pound kasseri cheese, sliced 1/2 inch thick
• 2 tablespoons brandy
• Juice of 1/2 lemon

 Recipe method:

• Heat the butter in a large heavy skillet over moderate heat.
• Beat the egg and flour together and dip the cheese slices into the mixture.
• Fry until well browned on both sides.
• Remove from the heat and add the brandy.
• Carefully ignite the brandy with a match and shake the skillet until the flame is extinguished.
• Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread.

Tags: fried, cheese, saganaki, recipe, greek, recipes, cooking

Recipe ingredients:

• 6 slices whole wheat or white bread, crusts removed
• 1/2 cup mashed potatoes
• 7 cloves garlic, peeled
• 1/2 cup chopped walnuts or almonds
• 1 cup extra virgin olive oil
• 1/2 cup lemon juice, or to taste
• Salt and freshly-ground pepper, to taste

Recipe method:

• Soak the bread in water, then squeeze it to remove as much water as possible.
• Combine it with the potatoes, garlic and nuts in an electric food processor and process until it becomes a smooth paste.
• With the processor running, add the olive oil in a thin stream.
• Add the lemon juice, salt and pepper to taste.
• Serve with pita bread and/or raw vegetables for dipping.

Tags: garlice, dip, skordalia, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
• 1 medium green bell pepper, thinly sliced (about 1 cup)
• 2 medium tomatoes, cut into 8 wedges each
• 1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
• 1/4 cup crumbled feta cheese
• Dressing:
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper

 Recipe method:

• Dressing: In a small bowl, combine lemon juice, oil, oregano and pepper. Mix well and set aside.
• Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels.
• Place in a large salad bowl.
• Add bell pepper, tomatoes, olives and feta.
• Pour the dressing over the salad. Toss gently to coat.
• Divide the salad among serving plates and serve immediately.

Tags: goddess, salad, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/4 cup coarsely chopped walnuts
• 1/4 cup coarsely chopped almonds
• 1/4 cup coarsely chopped cashews
• 1/4 cup coarsely chopped pistachios
• 1 cup honey
• 1 cup chilled whipping cream

 Recipe method:

• Preheat oven to 325 degrees F.
• Place all nuts in baking pan.
• Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely.
• Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes.
• Whip cream in another large bowl until stiff peaks form. Fold nuts into cream.
• Gently fold cream into honey, leaving a few steaks of cream.
• Cover and refrigerate until well chilled and slightly set, about 2 hours.
• Place dollop of honey cream on each plate. Surround with fruit and serve.

Tags: honey, cream, recipe, greek, recipes, cooking

 Recipe ingredients:

• 4 to 5 large potatoes
• 1 large onion, sliced
• 1/2 cup celery, diced
• Salt and pepper
• 1/2 cup olive oil
• Juice of 2 lemons
• Parsley, chopped

 Recipe method:

• Boil potatoes until tender and keep hot.
• Slice onion into a large bowl.
• Sprinkle with salt and cold water and allow to stand about 5 minutes. Drain.
• Slice hot potatoes and add to onions.
• Add olive oil, lemon juice and celery. Mix well to absorb dressing.
• Season to taste and garnish with chopped parsley.
• Serve warm.

Tags: hot, potato, salad, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 large onion, finely minced
• 1 tablespoon vegetable oil
• 1kg (2 1/4 pound) lean minced beef or lamb
• 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water
• 2 eggs, beaten
• 1 1/2 tablespoons finely chopped mint
• 2 1/2 teaspoons salt
• Black pepper to taste
• 2 tablespoons Ouzo (optional)
• 1 1/2 tablespoons finely chopped fresh parsley
• Plain flour
• 1 cup olive oil and corn oil mixed

 Recipe method:

• Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
• Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste.
• Heat the oil mix in a large frying pan to the point of fragrance.
• Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 – 16, each batch being enough to space evenly but separately in the frying pan.
• As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready.
• Put the batch of meatball into the pan (use kitchen tongs as the oil is very hot).
• Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
• Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.
• Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.

Tags: meatballs, keftethes, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cloves garlic, minced
• 2 small bunches fresh spinach, washed well, large stems removed, and coarsely chopped
• 1/2 cup sliced pitted black olives
• Juice of 1 lemon
• 1/2 pound feta cheese, crumbled
• Pepper to taste
• 1 pound cooked penne or other short thick pasta

 Recipe method:

• Heat olive oil in large skillet and cook onions and garlic over medium heat until translucent.
• Lower heat and add spinach and cook, covered, until wilted, but still green.
• Add chopped olives, crumbled feta cheese, pepper and lemon juice.
• Stir in cooked pasta and serve.

Tags: pasta, sauce, recipe, greek, recipes, cooking

Recipe ingredients:

• 1/2 cup rice, preferably short-grain
• 1 cinnamon stick
• 2 cups water
• 6 cups milk
• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• A grating of fresh nutmeg
• Ground cinnamon (for garnish)

Recipe method:

• Combine rice, cinnamon stick and water in a saucepan and bring to a boil.
• Lower the heat and simmer covered for 15 minutes.
• Add the milk, cornstarch mixture and sugar to the pan.
• Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes.
• Add lemon zest, vanilla extract and nutmeg and stir to combine.
• Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours.
• Dust with a little cinnamon before serving.

Tags: rice, pudding, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 teaspoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 cup brown rice
• 3 cups vegetable stock
• Salt
• Juice and grated zest of 1 lemon
• 2 tablespoons crumbled feta cheese
• 1 scallion, sliced
• 1 tablespoon chopped fresh cilantro

 Recipe method:

• In a deep saute pan or saucepan, keep the oil over medium heat and saute onion and garlic for two to three minutes.
• Add the rice and continue cooking, stirring, for two minutes, until coated with oil.
• Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt.
• Cover and simmer over low heat for 25 to 30 minutes.
• Set aside, covered, to steam for five to six minutes.
• Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes.
• Then add the feta, scallions and cilantro. Stir gently just to mix.
• Serve immediately.

Tags: rice, feta, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped oregano
• Salt and freshly ground pepper
• 4 romaine lettuce, torn
• 6 medium tomatoes, cored and cut into wedges
• 6 cucumbers, peeled and sliced 1/2 inch thick
• 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
• 1 cup black olives, pitted (6 ounces)

 Recipe method:

• In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano.
• Season with salt and pepper.
• In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives.
• Toss the salad with the dressing and serve at once.

Tags: salad, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3/4 cup olive oil
• 1/4 cup red wine or white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon freshly-ground black pepper

 Recipe method:

• Put all ingredients in small jar. Shake thoroughly.
• Chill before serving.

Tags: salad, dressing, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon cornstarch
• 1 teaspoon pepper
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

 Recipe method:

• Combine all ingredients.
• Store in an airtight container.

Tags: seasoning, blend, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1/2 cup lukewarm water
• 2 tablespoons olive oil
• 5 tablespoons lukewarm milk
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons sesame seeds

 Recipe method:

• Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast.
• Add 1 cup of the flour and the salt and beat with an electric mixer for 2 minutes.
• Add the remaining flour and beat to form a stiff dough.
• Knead the dough on a floured surface until smooth and elastic.
• Place in a lightly greased bowl, cover with a dish towel and allow to rise in a warm place until doubled in volume.
• Punch the dough down and form into a round loaf on a lightly-floured baking sheet.
• Beat the egg with the milk and brush the dough with the mixture.
• Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade.
• Cover and allow to rise until double in volume.
• Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400 degrees F.
• Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional 15 minutes, until golden brown.
• Test for doneness by thumping the bottom of the loaf. It should produce a hollow sound. Cool on a rack.

Tags: sesame, bread, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3/4 pound frozen shrimp
• 1 small onion, chopped
• 1/2 teaspoon powdered or crushed oregano
• 1 bay leaf
• 1 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 can tomato wedges
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• Fresh ground pepper, to taste
• 1 1/2 teaspoons cornstarch
• 2 to 4 ounces feta cheese, crumbled

 Recipe method:

• Saute onion and spices in oil, in a skillet or pot that can be served at the table. Drain tomatoes. Reserve juice.
• Chop tomatoes coarsely and add to skillet along with wine, salt and pepper. Cook over high heat 5 minutes.
• Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened.
• Add shrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese.
• Serve immediately.

Tags: shrimp, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 pound cooked spaghetti, held warm
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 4 green onions, sliced thin
• 1 cup cherry tomatoes, split in half and seeded
• 1 handful coarsely chopped fresh spinach
• 1 cup crumbled feta cheese
• 1 tablespoon oregano
• Salt and pepper, to taste
• 1/4 pound butter

 Recipe method:

• Place the cooked spaghetti in the bowl you are going to serve it in.
• Heat a saute pan and quickly saute in the olive oil the garlic followed by the green onions and then the cherry tomatoes.
• Lastly, add the spinach and as soon as the spinach is cooked pour the whole thing over the spaghetti.
• Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad. Season with salt and pepper.
• Add the butter to the pan you used for sauteing and brown it. Do not burn it, just brown it. Then drizzle over the spaghetti.

Tags: spaghetti, recipe, greek, recipes, cooking

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 4 small tomatoes, diced
• 1 1/2 pounds raw shrimp
• Salt and pepper, to taste
• 1 clove garlic, mashed
• 1 green bell pepper, diced
• 1/2 cup dry white wine
• 1 cup feta cheese

 Recipe method:

• In a saucepan, heat oil. Add garlic, onion and green pepper. Saute 5 minutes.
• Add wine and tomatoes. Simmer until thick and pulpy.
• Stir in shrimp and cook 5 to 10 minutes, stirring occasionally until shrimp are pink and firm.
• Season with salt and pepper, if desired.
• Pour into serving dishes and sprinkle with feta cheese.
• Serve with rice, mixed with melted butter, ground cloves and pine nuts.

Tags: style, shrimp, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 (12 ounce) package rainbow twirls macaroni, uncooked
• 1 cup crumbled feta, Roquefort or blue cheese
• 1/2 cup chopped black olives
• 3/4 cup sliced radishes
• 1/4 cup sliced scallion
• 1 cup marinated artichoke hearts
• 1/2 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon oregano

 Recipe method:

• Cook macaroni according to package directions. Drain.
• In a large bowl, toss hot cooked twirls with cheese, olives, radishes, scallion and artichoke hearts until well blended.
• In a small bowl, combine remaining ingredients. Toss with twirl mixture until evenly coated.
• Salt and pepper to taste. Chill.

Tags: twirls, salad, recipe, greek, recipes, cooking

 Recipe ingredients:

• 3 to 3 1/2 cups all-purpose flour (divided)
• 1/4 cup granulated sugar
• 2 packages RapidRise or fast-acting yeast
• 1 teaspoon anise seed
• 1 teaspoon salt
• 1/2 cup water (70 to 80 degrees F)
• 1/3 cup butter or margarine, cut up
• 2 whole eggs plus 1 separated egg (divided)
• 1 cup golden raisins

 Recipe method:

• In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.
• Heat water and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover. Let rest 10 minutes.
• To shape and bake dough: Remove 1/2 cup dough. Reserve. Knead raisins into remaining dough. Divide into 3 equal pieces. Form each into smooth ball. Arrange on greased baking sheet in the shape of a 3-leaf clover.
• Divide reserved dough into 4 equal pieces. Roll each into 10-inch rope. Place 2 ropes side by side. Twist together, pinching ends to seal. Repeat with remaining ropes.
• Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under. Cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
• Lightly beat reserved egg white. Brush on dough. Meanwhile, preheat oven to 375 degrees.
• Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning.
• Remove from pan. Cool on wire rack.
• Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
• When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.

Tags: trinity, loaf, recipe, greek, recipes, cooking

 Recipe ingredients:

• 1 pound ground lamb
• 1/2 cup very finely chopped onion
• 2 teaspoons fresh minced garlic
• 3/4 teaspoon salt, preferably sea salt
• 1/2 teaspoon dried ground marjoram
• 1/2 teaspoon dried ground rosemary
• 1/4 teaspoon black pepper

 Recipe method:

• Mix everything together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute.
• Form into an oblong around a spit and slow cook over a grill for around 30-45 minutes, cooking far from the coals and rotating slowly.
• Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

Tags: gyro, meat, recipe, greek, recipes, cooking