Traditional Greek recipesl

Traditional Greek Salad(Horiatiki)
Ingredients
2 tomatoes
1 big cucumber
1 big green pepper
1 onion
some olives
some oregano
a slice of feta cheese
salt and pepper
oil and vinegar
Instuctions
Wash all the vegetables very well.
Slice the cucumber and the tomatoes.
Put them all in a large bowl. Put also the chopped onion, the sliced pepper, the olives, salt and pepper. Don’t forget the oregano and the vinegar. Put the slice of feta cheese in the bowl add a little more oregano and olive oil. The salad is ready.

Τzatziki-Yoghurt dip(garlic flavored yoghurt with chopped cucumber)
Ingredients
1 carton of yoghurt
2 small cucumbers
2 tablespoons of olive oil
2 tablespoons of vinegar
1 teaspoon of salt
a little dill
2 pieces of melted garlic
Instruction
In a bowl mix yogurt with the cucumber cut in small cubes. We mix all the rest of the ingredients. We place it in the refrigerator for one hour and we serve it.
Serve it in a small dish with an olive in the middle of it.

Bean soup

Ingredients
500 gr. Dry beans
1 big sliced onion
3 carrots, cut in slices
2 celeries ,chopped
1 cup of tomato juice
1 cup of olive oil
Salt
Pepper
Instructions
Put the beans in water from the previous evening.
Strain and put them in a saucepan with water.Boil for an hour or more and strain again Put again the beans in the saucepan with all the ingredients and water..
The soup will be ready in an hour.

Trahana Pie
Ingredients
3 cups of trahana
3/4 kilo cheese
salt and pepper
15 eggs
1 cup of olive oil
1/2 kilo fyllo pastry

Instructions
Mix Crumble feta cheese add salt and pepper and mix with beaten eggs.

Add 3 cups of trahana..

Butter a baking pan the size of the fyllo pastry.

Put four sheets of fyllo into the pan, brushing each one with melted butter.

Spoon in some of the trahana mixture.

Top with 2 more fyllo sheets, brushing them with butter. Continue in this manner until all trahana mixture is used up, saving 4 sheets of fyllo for top of pie.

Score lightly in long strips.

Bake in preheated 180 C oven for about 45 min.

Cut scored strips and serve hot.

Greek Mousaka

Ingredients
1 kilo big aubergines
4 big potatoes
1/2 kilo of mincemeat
1/2 cup of olive oil
1 big onion well chopped
2 cloves of garlic, chopped
1/2 cup of wine
some parsley
1 tin of pound tomatoes
1 spoonful of tomato paste
cinnamon salt and pepper
2 cups of cheese, rubbed
4 spoonfuls butter
6 spoonfuls flour
1 carton of milk
2 cups of water
little nutmeg
1 yolk

Instructions

Wipe, top and tail, but do not peel the aubergines.

Cut them into slices about 6 mm thick.

Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.

Peel and slice the onions; peel, de-seed and chop the tomatoes.

When ready to cook, pat the aubergine slices dry with paper.

Heat olive oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once.

Lift out and drain on absorbent paper. Add extra oil between batches as necessary. When all are fried, make the oil in the pan up to 30 ml. again put the onions, add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.

Heat oven to 180-C. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.

Warm the sauce over a low heat. Separate the egg and off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce.

Reserve the egg white for use in another dish.

Pour the sauce evenly over the surface of the dish.

Grate the cheese over the sauce.

Bake in the oven for 45 minutes until the topping is golden and bubbling.

Spinach with Rice
Ingredients
1 kilo spinach

1/2 k fresh onions

dill

1/2 cup of rice

Lemon juice

salt

Olive oil
Instructions

Clean and wash the spinach. Chop the onions and sauté them in olive oil using a deep pan. Cut the cleaned spinach; add the rice, the spinach, lemon juice, dill, salt and water. Cook it for 25 minutes. You can serve it hot or cold.

Lamb with potatoes( in the oven)
Ingredients
1 lamb leg 1,5 kilo

1,5 kilo potatoes

6 teacup olive oil or butter

2 lemons

Salt and Pepper

Garlic cloves

Oregano and Mint

Instructions

First clean and cut the potatoes in pieces. Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan.Wash the lamb and without cutting it, add salt and pepper, oregano, the mint and put it in the middle of the pan. Add the butter or the oil. Bake it in hot oven 200c in the beginning and then lower the temperature.When the meat has been baked in one side, turn it on the other side. It needs about 2 hours and 30'min.

If you want you can put garlic cloves under the skin of the lamb.

Easter Bread(tsoureki)

Ingredients

1 teacup butter

2 tablespoons grated orange rind

6 eggs

1 ½ teacups sugar

½ teacup milk

2 tablespoons yeast

½ teacup lukewarm water

Instuctions

Dissolve the yeast in the lukewarm water. Add a teacup of flour and beat the mix.

Cover the mix with a towel and place it in a warm place to rise.

Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl.
Add the yeast, the eggs, beaten, and the flour, stirring constantly.

Make sure the dough is neither too soft nor too tough.

Cover this dough with a towel and let it stand in a warm place for about an hour and a half.
When the dough has doubled in size, knead it again by hand and shape plaited breads.

Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes.