greeklentenrecipes

A traditional Greek meal of stuffed vegetables

Yemista

12-15 vegetables to stuff (assortment of peppers, tomatoes, small eggplants, zucchini)

olive oil

yellow onion, chopped

parsley

tbsp minced garlic

onions

dill

paprika

zucchini, eggplant

tomatoes

rice

salt

tsp pepper

sugar (if using store bought tomatoes)

tomato sauce

vegetable oil

water

Potatoes (optional)

Preheat oven to 375 degrees F.

Start by washing and preparing your vegetables

Hollow out your peppers by removing seeds and ribbing.  Keep lids to the side. Place peppers and lids in a bowl and cover with boiling water for approximately 10 minutes.  This will help soften the vegetables

Prepare tomatoes by cutting off lids and scooping out the insides.  Blend the tomato you have scooped out, measure, and set aside.  Add enough crushed tomatoes (from a can) to make 1 1/2 cups.

Prepare zucchini.  Cut off the stem ends and then with a small pairing knife cut out a pyramid shaped piece of zucchini.  These will act as “stoppers” to keep the filling from falling out.  Set aside.  With a spoon or butter knife or apple corer, begin to carefully cut through the zucchini, being careful not to pierce and break the skin.  (If you do…it’s really not the end of the world).  Follow the same procedure for the eggplant.  Place the zucchini and eggplant shells in a bowl, cover with boiling water for approximately 10 minutes.  

Finely chop the zucchini and eggplant innards, and place in a bowl.  Grate 1 medium size carrot, add to the bowl and measure everything.  You will need a total of 2 cups.  If you fall short (which you likely will), shred some zucchini and carrots until you reach the desired amount of 2 cups.

To prepare filling, heat olive oil in a large pot and add onion.  Cook over medium heat for approximately 5 minutes and until the onion is softened, being careful not to burn it.

Combine the parsley, garlic, green onions, dill, paprika, shredded and chopped zucchini/eggplant/carrots, crushed tomatoes, rice, salt and pepper in a bowl.  Stir well to combine, add to the pot with onions and cook until just heated through.  Remove from heat and set aside.

Begin stuffing vegetables with filling. Be careful not to pack the filling in too tightly or to the top, and ensure that there is some liquid from the filling added to each vegetable stuffed.  When stuffing tomatoes, add 1/2 teaspoon white sugar to the bottom of each tomato shell before stuffing it.  According to our folks, this is essential when the tomatoes are not fresh from the garden.

Once the vegetables are stuffed, top them with their lids and stoppers.  Place vegetables in a roasting pan. If you find that you have extra space between vegetables, fill it with potatoes that you have peeled and cut into thick chunks.

Mix tomato sauce with vegetable oil and pour into roasting pan. We use a 15 inch round roasting pan.  Add enough water so that there is at least 1/4 inch of liquid in bottom of pan.

Cover with tin foil and bake in a 375 degree oven for about one hour. Remove foil and continue to bake for another hour or until rice is cooked.  If you find that the liquid in your pan has evaporated during the cooking process, add some more water.

Let cool and serve.

Enjoy.

Prasorizo is a classic Greek vegan meal made with leeks and rice.

Prasorizo Greek leeks and rice

onion

leeks,

(160 grams) medium grain rice

(32 fl oz) water

lemon

dill (plus additional for garnishing)

black pepper

spring onions, sliced

wash

Trim, wash and cut the leeks into ½ inch slices. We cut the leek in half lengthwise and slice it into half rounds

heat

Heat the olive oil in a large sauce pot, add the onion and cook for about 5 minutes, till the onion becomes soft.  You don&#39;t want to burn the onion.

Add the leeks and saute for an additional 5 minutes, again being careful not to burn them.

boil

Add the water, and bring to a boil.  Cover, and simmer for about 20-25 minutes, stirring occasionally, until rice is ready.

cook

After 20 minutes, most of the water should have been absorbed by the rice; if you find the rice is still not quite ready, and there is hardly any liquid.  Add some boiled water and cook for another few minutes.

uncover

Uncover, add the lemon juice, the salt and pepper, the dill and spring onions, and stir to combine.

let sit

Remove the pot off the heat, and let sit uncovered for 5-10 minutes; where it will continue to thicken up.

serve

Serve, drizzle with some olive oil, and top with some extra dill.

Ladenia: a Greek vegan tomato and onion flatbread

Ladenia: Greek flatbread

tsps active dry yeast

tsp sugar

all purpose flour

Greek olive oil

red onion, thinly sliced

Greek oregano

Greek olive oil + 2 tablespoons (for the pan)

Combine yeast and water

In the bowl of a stand mixer, combine the warm water, the yeast and the sugar. Let stand for 5-10 minutes, until you see bubbles forming.

Add the flour, 1/4 cup of the olive oil, and the salt. Mix on low speed using the dough hook attachment of your stand mixer for a few minutes until the dough is smooth. It will be a little sticky; this is normal.

Shape

Remove the dough from the bowl and shape it into a ball. Transfer your dough to a bowl that you have brushed with olive oil.

Rise

Cover the dough with plastic wrap and place it in a warm, draft free location for approximately 1 hour, until it has doubled in size.

Spread 2 tablespoons of olive oil onto the bottom of your baking pan.  Punch the dough down a bit, and transfer it to the baking pan. Using your fingers, stretch it into a rectangle; it doesn&#39;t have to be perfect. Keep stretching until you&#39;ve covered most of the bottom of the pan.

Cover the dough loosely with plastic wrap, place in a warm draft-free location and let it rise again for another 20 minutes.

Preheat

Toss

In a bowl, combine your sliced red onions, the slivered red tomatoes, the olive oil, salt, pepper, sugar and oregano.  Stir carefully to combine.

Spread

Spread all the vegetables over the dough in the baking pan, keeping most of the liquid behind in the bowl.  Discard liquid, or dip some bread in it, and enjoy.

Bake

Bake in the middle rack of your oven for 40-45 minutes, or until the underside of your dough and the edges are golden brown, and the vegetables have caramelized.

Cool

Remove from the oven, and let your ladenia sit for 5-10 minutes to cool. Transfer it to a wire rack to allow it to cool for another few minutes, before serving. Enjoy!

A Greek recipe which combines giant beans (gigantes) with a mixture of greens.

Giant beans (gigantes) with greens

White runner beans

(125 mL) olive oil

leek, chopped (white part only)

garlic, chopped

spring onions, chopped (white and green parts)

oregano

mixed greens (See Recipe Note below)

½ cup parsley, chopped

tsp black pepper

Soak beans

Boil beans

Drain and rinse your beans.  Fill up a large saucepot with cold water and add the beans (be sure that the water covers the beans by at least 2 inches).  Bring to a boil and then reduce to medium heat.  Cook for 1½ to 2 hours, uncovered, until your beans are tender.  You may need to add additional water as the beans cook.    Drain and set aside.

Prepare greens

While your beans are cooking, prepare your greens by chopping them into 1 inch pieces or so and washing them well. There is no need to dry the greens. Set aside.

Saute onions and garlic

In a large frying pan set over medium heat add 1/4 cup olive oil and saute the onion, leek, garlic, green onions, dill and oregano for about 7-8 minutes.  Stir regularly to prevent burning.  Next add as many greens as can easily fit into the pan and allow them to cook down.  Repeat, adding more greens until all have been incorporated. Be mindful not to allow the greens to burn. Remove from the heat.

Preheat oven

Assemble ingredients

Transfer the greens to a lightly greased 9 x13 baking dish and spread them across the bottom.  Top with the fresh chopped parsly and then layer the drained beans on top.  Add 1/2 cup of boiling water and the salt and pepper..  Top with an additional 1/4 cup olive oil.  There is no need to mix.

Bake on the bottom rack of your oven, uncovered, for approximately 30 minutes.

Drizzle with olive oil

Before serving, drizzle with additional olive oil, and squeeze the juice of a lemon over the contents in the pan.  Add additional salt and pepper if desired.  Stir well to combine and enjoy!

Koulourakia with orange are a Greek vegan cookie, perfect for dunking!

Koulourakia with orange

sugar

vegetable oil (we use Mazola corn oil)

orange juice

ouzo

tbsp baking powder

vanilla powder

sifted, all-purpose flour ((9 cups approx))

sesame seeds (optional)

Preheat oven to 350 degrees Fahrenheit.

Using a mixer, beat together the sugar, and oil for 5 minutes.  Add the orange juice, and mix for another couple of minutes (if you don’t have a stand mixer, a hand held mixer will do nicely).

Add in the ouzo and mix again, for a minute or so.  (If you&#39;re using liquid vanilla, add 2 teaspoons in this step)

Add two cups of your sifted flour to your mixing bowl, and with your bread hook attachment, mix to combine. Add the baking powder and vanilla powder.   Mix well.

Remove 1/2 cup of your measured sifted flour and keep aside.  You probably won&#39;t need it.

Continue to add the flour, one cup at a time, mixing well  after each addition. Alternatively, at this point, if you choose, you can use your hands to knead the dough.

The dough should be soft and almost pillowy, but should hold its shape and be easy to roll. Watch video here. You want to avoid adding in too much flour.  You want to get to the point just where the dough is pulling away from the side of the mixing bowl, as it&#39;s mixing. As soon as you have about 2 cups of flour left, add it slowly.   As soon as you see the dough pulling away from the side, it&#39;s done.  Watch video here.  If you&#39;re not sure, don&#39;t add the extra flour you set aside.   Let the dough rest for about 10-20 minutes. Here&#39;s another video.

Take about 1 tablespoon (32 grams) of dough and make a log. Keep in mind, that the dough will feel oily..this is ok.  It&#39;s a greasy dough. Then, create a thin “S” shape. Place on parchment lined cookie sheet and bake in middle rack of oven for about 25 minutes, turning halfway.

If you are going to use the sesame seeds, spread some of them on the counter or cutting board (wherever you will be rolling your koulourakia).  Roll out your dough and create your log on top of the sesame seeds; this way they will get embedded in the dough. Continue as above: Create an “S” shape.  Try not to let the ends of the cookie become too thin, because they will burn during baking. Place on parchment lined paper and bake in middle rack of oven for about 25 minutes.  Here&#39;s a video of our mom shaping them.

When the koulourakia are golden brown on the underside, and puffy and golden on top, they are ready.

Allow them to rest for about a minute and then remove from the cookie sheet and allow to cool on a cooling rack.

Enjoy, alone or with a nice cup of coffee!

Koulourakia with orange are a Greek LENTEN cookie, perfect for dunking!

In a medium size bowl, add 2 cups of your sifted flour.  Sift and add the baking powder, and vanilla powder (if you&#39;re using it).  Whisk together to combine.

Add this flour, baking powder and vanilla powder combination to your mixing bowl, containing the sugar/oil ingredients; and with your bread hook attachment, mix well to combine.

Take about 1 tablespoon (32 grams) of dough and make a log about 6 inches long. Keep in mind, that the dough will feel oily..this is ok.  It&#39;s a greasy dough. Then, create a thin “S” shape. Place on parchment lined cookie sheet and bake in middle rack of oven for about 25 minutes, turning halfway.

A classic Greek green salad prepared with finely chopped lettuce and plenty of fresh herbs.

Maroulosalata, a Greek lettuce salad

curly lettuce, (you can use romaine if you prefer)

cucumber,

spring (green) onions, chopped

tbsp finely chopped, flat-leaf parsley

basil leaf, finely chopped

tbsp red wine vinegar

Wash your lettuce thoroughly and remove any brown or wilted leaves.  Drain your lettuce.  A salad spinner is very helpful here.

chop

When your lettuce is dried, you are ready to chop it.  Using a sharp knive, take a few lettuce leaves at a time (piled on top of each other) and start to cut the lettuce into bite-sized strips, a few centimeters wide.  Place in a large bowl.

To the lettuce add your cucumber pieces and your chopped green onion.

combine

In a jar with a well-fitted lid, combine all of your vinaigrette ingredients. Shake well until combined and right before you are ready to serve your salad, pour as much of the vinaigrette over it.  Mix well.

Enjoy, and serve with feta if desired.

Nice light salad. Makes me think of spring when the lettuces started appearing at the laiki.

A classic Greek dip recipe made of potato and fish roe.

Taramosalata

potato (about 6-7 medium size potatoes)

onion,

lemon juice

tarama

Peel and cut your potatoes into chunks. Bring a large pot of water to a boil and cook your potatoes until they are fork tender. Reserve 1/2 cup of the water that the potatoes boiled in and then drain the potatoes.

mash

Using a potato masher, mash the potatoes until they are smooth. Add a bit of the reserved water if you need some liquid to make the potatoes easier to mash. Allow to cool.

In the bowl of an electric mixer, fitted with the paddle attachment, combine the mashed potatoes with the vegetable and olive oil. Mix until well combined and then add the grated onion and the lemon juice. Mix until well combined and your mixture is smooth and free of any lumps.

Stop your mixer and then spoon in your tarama. Turn the speed back up to medium and mix until just combined. You will need to use a rubber spatula to scape down the sides. If you find that your taramosalata is too thick, fill the jar which your tarama came in with cold water and shake it. Then, add up to 6 tablespoons of this water to the taramosalata until you get the texture that you like.

store

Store your taramosalata in the refrigerator.

Enjoy!

I made this exactly as the recipe specified and also found it too salty, and too onion-y... maybe it comes down to how potent each person's ingredients are

I made mine with toast bread instead of potatoes, unfortunately it was way too salty!
I have to experiment next time ….
Regards from Germany 🇩🇪, Michelle 🙋🏻‍♀️🌸

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Top Tags

Yemista

Prasorizo Greek leeks and rice

Ladenia: Greek flatbread

Giant beans (gigantes) with greens

Koulourakia with orange

Koulourakia with orange

Maroulosalata, a Greek lettuce sala...

Taramosalata

Top 8 greeklentenrecipes recipes from across the web

The most viewed greeklentenrecipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yemista

Prasorizo Greek leeks and rice

Ladenia: Greek flatbread

Giant beans (gigantes) with greens

Koulourakia with orange

Koulourakia with orange

Maroulosalata, a Greek lettuce sala...

Taramosalata

The most viewed greeklentenrecipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine