Greek Cooking, Good Cooking
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  • Authentic Greek recipes  
  • Recipes from the Greek Island of Samos
  • Traditional Greek cuisine, and
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Greek Cooking, Good Cooking

Traditional Greek recipes from Samos
Island & Greece

Greek food is good, healthy, natural &
delicious
.
Old Karlovassi Town, Samos Island, Greece
                                                                               Authentic Greek Recipes

    Greek Baked Specialties:

    Pastitsio (Greek macaroni with ground meat)

    1 pound ground meat (veal, beef or lamb)
    1 pound Greek macaroni #2 (substitute with ziti pasta if Greek macaroni is not available)
    1 onion chopped
    ¾ teaspoon cinnamon
    ¾ teaspoon oregano
    ¾ teaspoon parsley
    1/8 teaspoon pepper & salt if desired
    2 tablespoons bread crumbs
    ¼ cup virgin olive oil
    ¼ cup wine
    1 clove garlic minced
    2-3 tablespoons tomato paste or ripe fresh tomatoes peeled & strained if available
    2 eggs
    ¼ of a cup grated Parmesan cheese or Greek Kefalotiri cheese if available

    In a large pot of boiling water cook the macaroni for 10 minutes. Add 2 cups of cold water and drain. Grease a
    baking dish or pan about 12 x 9 x 2 inches deep with olive oil. Beat egg whites (save egg yolks for bechamel
    sauce below) & mix with macaroni & put them in the baking pan.
    In a skillet with the remaining olive oil brown onions,  garlic & ground meat. Add pepper, salt, cinnamon,
    oregano, tomato paste & wine cover and simmer for 20 minutes.
    Pour cooked meat in the baking dish over macaroni, mix & sprinkle half the Parmesan cheese. Then make
    bechamel sauce.

    Bechamel Sauce
    4 tablespoons butter
    6 tablespoons flour
    4 cups milk
    2 egg yolks

    Melt the butter in a pot, add the flower slowly, stirring constantly. Pour milk slowly into the butter & flour and
    stir over low heat until the mixture starts to thicken. Beat the egg yolks & pour slowly to the sauce and cook
    until the mixture is thick like a custard.
    Pour bechamel sauce on top of macaroni mixture, sprinkle the remaining of the Parmesan cheese & bread
    crumbs.
    Bake in a preheated oven medium heat (350 degrees F) for 30 minutes or until the crust is golden & set.  
    Remove pan from the oven and let stand for several minutes and cut into squares to serve.  Makes 6 – 8
    servings.



    Moussaka (Eggplant & Potato Moussaka with ground meat)

    1 1/2 pound ground meat (veal, beef or lamb)
    2 pounds eggplants
    1 pound potatoes
    1 onion chopped
    ¾ teaspoon cinnamon
    ¾ teaspoon oregano
    ¾ teaspoon parsley
    1/8 teaspoon pepper & salt if desired
    2 tablespoons bread crumbs
    ½ cup virgin olive oil
    ½  cup wine
    1-2 cloves garlic minced
    3 tablespoons tomato paste or ripe fresh tomatoes peeled & strained if available
    ¼ of a cup grated Parmesan cheese or Greek Kefalotiri cheese if available

    Peel potatoes and slice ¼ inch thick. Wash and slice eggplants ¼ of an inch thick. Grease a broiler pan with
    olive oil and place eggplant in the broiler until light brown. Turn over eggplant. Remove from the broiler and
    place potatoes in the broiler. Remove potatoes from the broil when turn light brown. This step can be
    performed in a fry pan instead of a broiler.

    In a skillet with the remaining olive oil brown onions,  garlic & ground meat. Add pepper, salt, cinnamon,
    oregano, tomato paste & wine cover and simmer for 20 minutes.

    Grease a baking dish or pan about 12 x 9 x 2 inches deep with olive oil. Layer the potatoes at the bottom
    evenly then add meat mixture and top with a layer of eggplants. Then prepare and cover with bechamel sauce
    (See above for bechamel recipe) and sprinkle Parmesan cheese and bread crumbs on top. Bake Moussaka for
    45 minutes in 350 degrees F oven until lightly brown. Serves 6. This can also be made in individual baking
    dishes.


    Yemista (Gemista), Staffed eggplants & peppers with ground meat & rice

    1 ½ pound long, narrow eggplants
    1 ½ pound green bell peppers
    ½ pound ground meat (veal, beef, or lamb)
    1 cup raw rice
    1 small onion chopped
    ½ cup virgin olive oil
    3 tablespoons tomato paste or ripe fresh tomatoes peeled & strained if available
    ½ cup minced parsley
    3 tablespoons bread crumbs
    Pepper & salt to taste
    Water as needed



    Wash the eggplants and peppers. If the eggplants are large cut in half and scoop out the pulp, leaving 1/3 inch
    thick shell. Chop the eggplant pulp. Scoop out the seeds from the green bell peppers.

    In a skillet sauté onion with half the olive oil  for 3 minutes. Add ground meat and let it brown. Then add
    pepper, parsley, strained tomatoes, eggplant pulp and add ½ a cup of water. As soon as it boils add rice and
    stir it with a fork. Cover the pot and cook 10 minutes longer.

    Grease a baking dish or pan with olive oil. Stuff the eggplants & green peppers with the meat and rice mixture,
    filling them not quite to the top because the rice swells in cooking and place them in a baking dish. Line the
    eggplants and green peppers in a baking dish and sprinkle with bread crumbs over the top. Pour remaining
    olive oil. Pour 1/3 cup of water in a pan. Bake 30 to 45 minutes in a preheated 350 F degrees oven uncovered.
    Serves 6.


    Youvetsi (Gouvetsi) / Manestra (Rosa Marina or orzo pasta) with beef or veal.

    2 pounds of meat
    1 pound Rosa Marina
    1 teaspoon oregano
    ½ cup virgin olive oil
    Salt & pepper to taste
    3 tablespoons tomato paste or ripe fresh tomatoes peeled & strained if available¼ of a cup grated Parmesan
    cheese or Greek Kefalotiri cheese if available
    ¾ teaspoon parsley


    Wash the meat and sprinkle with oregano, parsley, pepper, salt. Put in a roast pan or baking dish and pour
    tomatoes or tomato paste with 1 cup of water and olive oil. Place in a preheated oven350F degrees for about 20
    minutes. Continue cooking, basting it occasionally with pan drippings and add more warm water (about 3
    cups) if necessary for 1 hour longer.

    In a large pot of boiling water cook rosa marina for about 10-15 minutes. Add 2 cups of cold water and drain.
    Place rosa marina in the roast pot with meat and continue cooking for 10 more minutes. Keep stirring pasta
    with fork. Remove from the oven and sprinkle Parmesan cheese over pasta. Serves 6-8.





















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