Greek Recipies?

Question

I need some good greek recipies. For gyros would be good. any others would be nice.

Answer 1

Baklava

1 pound unsalted (sweet) butter, melted (It really has to be butter, not a substitute)

1 pound filo dough sheets

1.5 pounds (24 ounces) chopped blanched almonds

1 pound shelled walnuts

2/3 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground allspice or cloves



Thaw the filo before starting. Melt the butter.

Grind or chop together the walnuts and almonds, and mix together with the cinnamon, allspice or cloves, and sugar. Using a rectangular pan, preferably a 9x13x2, brush the pan with the melted butter.

Separate a sheet of the thawed filo. Handling it as little as possible, lay a sheet in the bottom of the pan. Brush it with butter. Fold it over if necessary to fit in the pan. Do this until you have about 10-12 layers. Then put a layer of the nuts and spices mixture on top of the sheet of filo, cover with a other sheet of filo, paint that with butter, and continue in this manner until you've used all of your filling. Top with about an equal amount of the filo sheets as you used for the bottom. If you're a little short or a little over, don't worry about it. Too many layers can get a bit gummy, however. Be sure each sheet is brushed with butter.

Cut across the completed baklava with a sharp knife, into triangles or diamonds. Bake at 350 for about an hour, or until evenly browned on top - think a nice golden color like some of the sunsets you saw in Greece.

Pour the cooled syrup (recipe below) over it and let it sit before serving. If you can bear to.

If you are like me, by the end of this I have filo dough in my hair and nuts stuck to me with honey syrup.



Syrup

2 cups honey (did you bring back any from Greece? shame on you if you didn't!)

2 cups water

2 cups sugar

2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)

1 teaspoon grated orange peel (or to taste)

1 teaspoon vanilla extract (or to taste) (Optional)

Simmer together the syrup ingredients for ten minutes and strain. Set aside. A good time to make this is just after you've put the baklava into the oven.



***Excellent***

Answer 2

Here are a few



GREEK MEAT PIE



1 lb. ground beef chuck, lean

1 lb. ground lamb, lean

2 tablespoons olive oil

2 onions, chopped

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon oregano, crushed

1 cup tomato sauce

pinch of cinnamon

2 eggs, lightly beaten

1 cup freshly grated Parmesan cheese

1/2 cup butter, melted

12 sheets Phyllo pastry



In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.

In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.



Butter a 9x13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.



Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.



Bake in a preheated 350°F oven until pastry is golden crisp.



May be served hot or cold.





YIOUVETSI - GREEK ORZO WITH BEEF



3 lbs cubed chuck

1 large onion

1 box orzo

1 large can diced tomatoes

3 tablespoons butter

salt and pepper



Chop onions and place into large pot. Add meat and add water so that it will cover the meat. Bring it to a boil and the reduce heat to medium and let reduce the water until there is nothing left.

Add the butter and let it brown. Add the tomatoes and enough water to cover the meat. Add salt and pepper to taste.



Bring to a boil and then simmer at low heat for 2 hours or until the meat is tender, adding water as needed. Stir occasionally.



In a different pot, parboil the orzo. When meat is ready, mix with orzo and place it in a baking pan.



Preheat oven to 350°F and bake for 45 minutes. Remove from oven and let stand for 30 minutes and serve.

Answer 3

Here are some links that may help:

http://allrecipes.com/Recipes/World-Cuisine/Europe/Greece/Main.aspx

http://jaynes-greek-recipes.4t.com/photo2.html

http://www.greekcuisine.com/cuisine/Greek_Cooking/Traditional_Greek_Recipies/appetizers.html?RecipeID=79