greek

Flatbread Pizzas with Olives, Feta and Artichokes recipe | Epicurious.com

6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

tomatoes

olives

oregano

Kefi Lamb Gyro recipe | Epicurious.com

2 1/4 inch thick slices Spanish or sweet onion

olive oil

Kosher salt and black pepper

well-marbled, lamb

pork

Dijon mustard

garlic

coriander

espelette pepper chile powder

herbs,

scallion,

eggs,

Greek Salad,

Tzatziki,

pitas,

Found this in the paper today and wanted to post it for Zaar World Tour 2006.  It sounded absolutely fantastic and I finally tried it myself.  Was I right!  Homemade tomato soup with 10x the taste!  I served with crusty ciabatta bread for dipping.  I added vegetable stock instead of regular water because a good stock is always the basis for the best soups.  Lighten up on salt (if you use stock) and the cumin if you want.  I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne.  I used 1 large bunch of cilantro.  Did not taste overly of cilantro once I took the bunch out.  Adapted from &quot;Mediterranean Light&quot; by Martha Rose Shulman.  I classified this as either a Greek or Italian recipe:D

Tomato Cilantro Soup

onion,

garlic cloves,

cumin (or less, to taste)

paprika

plum tomatoes

water vegetable stock

tomato paste

cilantro,

cilantro leaves (for garnish)

salt & black pepper

lime, juice of

cayenne,

low-fat yogurt, preferably Greek style (optional)

Heat oil in a large heavy pot over medium-high heat.

Add onion and cook, stirring, until softened.  Add garlic, cumin and paprika and cook 1 minute, stirring.

Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt.  Bring to a simmer, cover and continue to simmer 30 minutes.

Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth.  Season to taste with salt, pepper, lime juice and cayenne.

Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.

I own a copy of Mediterranean Light and have never noticed this recipe. Time to dust off that copy and pay more attention! This was delicious and another easy recipe to prepare. After bringing the ingredients to a simmer in Step #3, the mixture was transferred to a crock pot and cooked on LOW for about 3-3 1/2 hours. Used Spanish smoked paprika which meant I skipped the cayenne at the end. Roasting the tomatoes (fresh in this case) might bring out that much more flavor...Nancy's whole milk yogurt dolloped on top. Served with Recipe #346604. Reviewed for ZWT 6.

Moussaka gets a vegetarian makeover to include plenty of lentils and mushrooms for a dish that's every bit as comforting as the classic. 

Vegetarian Moussaka

eggplants,

Kosher salt

extra-virgin olive oil, divided

yellow onion, chopped

8-oz. baby bellas, sliced

garlic,

c. green lentils

water

black pepper

butter

tbsp. all-purpose flour

c. milk

c. Parmesan, divided

My lentils needed longer than 30 minutes.  I also needed 3 cups of milk, otherwise it was too thick.  I wish there was twice as much béchamel so it could be in between the layers because it was the most flavorful part.

In Greece this candied orange peel is usually served as sweet.
If you have nice oranges with thick peel (if possible from the garden and not treated) you should try this instead of dicarding the peel!
Enjoy this as a snack, dessert, in cakes or dessert topping.
I love this at most as marmelade over bread!
Note: you can prepare this sweet with other citrus as grapefruits as bergamot. Or you can mix its!

Orange Peel Spoon Sweet - Glyko Portokalaki

oranges (2 1/2 pounds)

sugar

lemon juice

Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).

Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.

Drain in a strainer or colander and rinse under running cold water.

Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.

Place sugar and water in a saucepan and stir until sugar is dissolved.

Bring to a boil over high heat and cook for 5 minutes.

Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).

Stir in lemon juice and remove pan from heat.

Allow to cool completely before storing in sterilized jars.

Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.

So good and easy to make.<br/>I had them plane and over some peach crepes, fantastic both ways.<br/>I also used the syrup instead of honey for a salad dressing. Wow!

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

cumin

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.

Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil Recipe

lemons

garlic, minced (about 4 teaspoons; 20 grams)

(60 milliliters) extra-virgin olive oil

salt and black pepper

whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

Grate 2 teaspoons zest from 1 lemon into a large bowl using a lemon zester or Microplane grater. Split that lemon and 1 more lemon in half and squeeze 3 tablespoons juice into bowl. Add garlic and oregano. Whisking constantly, slowly drizzle in olive oil to form an emulsified vinaigrette. Season to taste with salt and pepper.

Pat chicken dry with paper towels and place chicken, breast side down, on a large cutting board. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Using your hands, rub half of vinaigrette evenly all over surface of chicken, working it into every nook and cranny.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill with legs facing toward hotter side. Cover grill with vents on lid open and aligned over chicken. Open bottom vents of grill if using a charcoal grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 120°F (49°C), about 30 to 45 minutes. Carefully flip chicken and place on hotter side of grill, skin side down, with breasts pointed toward cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place on hotter side of grill, cut side down. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.

Dalgona Coffee is the latest viral trend on the internet right now—we tried it out, and we are HOOKED.

Dalgona Coffee

instant coffee

Ice,

Milk,

I just made this, delicious but I used a mixer!

I made it with both hot milk and cold. I only used 1 tsp coffee per mug with sugar to taste... Very nice...

My sister & I used hot water but this was the best! I would definitely recommend to others who love coffee!

Boiling water should be used not cold 😊 And, this not the same as Greek Frappe in Greece (as some have said) . A bit similar but not the same as this is milk based.

This is delicious!   Had to add a bit of extra sugar, and a hand mixer definitely worked much better than a whisk or a hand frother (which I had read somewhere was another option to use).

I have made this but I didn't got it as a cream so I added it with milk and made a cold coffee

2 tablespoons of instant coffee is around 300-400 mg of caffeine. I followed this recipe and drank the coffee and was nauseous for 4 hours because of the amount of caffeine. Every other recipe calls for about one TEASPOON of instant coffee. 😟😟😟 this was a disaster.

Yum! Surprisingly delicious! I thought the coffee flavor might be too strong but it’s perfect! Super creamy and just fun!

I made this as soon as I found the recipe, it was fantastic. I didn't have a whisk so I used a fork. My arm did hurt a little after mixing for 5-7 min at a quick pace, however it was worth the pain. It was strong simply as whip. I did have to mix it thoroughly with the milk and ice to drink it. It was a new, fun and enjoyable flavor. Can't drink more than one serving though, it can become too sweet. I was definitely full after drinking this popular drink. The next time I make it I am going to try using two (maybe just one) tablespoon of coconut cream (depending on how thick it is) instead of water. I hope it turns out just as nicely.

Made this today.  I like coffee just a little sweeter so I added a small amount of french vanilla coffee creamer - delicious.

Delicious coffee recipe, easy enough to make ! I put about half as much sugar, but with more ice cubes (for iced coffee) ! Absolutely amazing during hot summer days !

I tried making this twice and it didn't thicken. I used espresso powder instead of instant coffee, is this why?

This was really good! I made it Paleo, so I subbed coconut palm sugar for the regular sugar, and used Banana almond milk for the milk- mainly because it's what I had. I loved it, I will cut down possibly by half on the amounts of sugar and coffee next time- but it was really nice being able to have a coffee-house type drink again.  5 stars! The foamy coffee was delicious!

https://streaming.hearstdigitalstudios.com/78d65252-6189-4f2d-bc36-f92b6a382b31/video_rover_16x9_1080p_hd_1586363855_35588.mp4

Dalgona coffee—it started as a Tik Tok trend and has now exploded all over the internet as the It-Drink of the moment.

Dalgona Coffee Is The Creamiest, Most Addictive Coffee Ever

Make and share this Greek Lemon Pilaf recipe from Food.com.

Greek Lemon Pilaf

butter margarine

onion

rice

orzo pasta

chicken broth

parsley

In a heavy saucepan, saute onion in butter until tender.

Add rice and orzo and cook, stirring, for 2 minutes.

Add chicken broth and lemon juice and bring to a boil.

Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.

Fluff pilaf up with fork and stir in chopped parsley.

Make and share this Spanakopita Triangles recipe from Food.com.

Spanakopita Triangles

vegetable oil

onions,

dill

all-purpose flour

(4 ounce) packages feta cheese, crumbled

eggs, lightly beaten

salt and pepper

phyllo dough

lb butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Heat vegetable oil in a large saucepan over medium heat.

Slowly cook and stir onions until softened.

Cook approximately 10 minutes, or until most of the moisture has been absorbed.

Mix in feta cheese, eggs, salt and pepper.

Lay phyllo dough flat and brush with butter.

Place a small amount of spinach mixture onto each piece of dough.

Fold phyllo into triangles around the mixture.

Place filled phyllo dough triangles on a large baking sheet.

Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

If someone has never worked with phyllo before, or haven't messed with it in a few years, this is not a great recipe to start practicing with the dough on. Phyllo is something that works best when worked with quickly, and wrapping the triangles does take some extra time. If one combines that with learning how to handle the dough, they could become frustrated. However, if they would manage to make it through the process, they would find that they would be rewarded with the most excellent of spanakopita recipes, and find out why preparing it this way, as opposed to a pie (which is a better beginner recipe) is so much better. The layers of flaky crust are mouthwatering! So if one doesn't mind the added hassle of messing with it (like me), this is definitely the recipe to go with. I did add just a touch of extra feta in mine, as the pack was slightly larger than 4oz and I just threw it in. Worked fine. I got loads of compliments for these at my meal and would not hesitate to make these again, even if I did say a few bad words when putting them together. Thanks for posting!

Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.

Phyllo Dough 101

weight Frozen Spinach

tbsp. Olive Oil, Plus More For Brushing On Phyllo Sheets

Onion, Chopped

Garlic, Minced

Eggs

weight Feta Cheese, Crumbled

weight Goat Cheese Crumbled

Kosher Salt

c. Flat-leaf Parsley, Chopped

(16 Oz. Size) Phyllo Sheets, Thawed

A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.

Greek Rice with Spinach, Feta and Black Olives

spinach,

sea salt

extra virgin olive oil

scallion

onions leek

tomato

kalamata olive (to garnish)

feta cheese

Wash the spinach and tender stems until the water runs clean; drain.

If leaves are large and crinkly, sprinkle lightly with salt and mix well.

Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.

Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.

Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.

When the water evaporates, slowly let the onions turn golden, stirring occasionally.

Add 1 cup water, the reduced tomato pur&eacute;e, and rice.

Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.

Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.

Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.

Note:  This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.

This was delicious!  I agree with another reviewer who thought it was time-consuming.  I bought bagged spinach, but all the steps still took a lot of time.  To simplify one step, I used a tablespoon of tomato paste instead of boiling down puree.  The amount of spinach in the recipe might be wrong.  I used somewhat less than a pound, and when it was chopped and pressed into a cup, it was 4 cups.  So I did not use the remainder of the spinach I had bought!

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