Greek Stuffed Grape Leaves

Greek Stuffed Grape Leaves

Ingredients:

4 Tbsp olive oil
1 medium onion, finely chopped
1 to 2 cloves garlic, finely chopped
1/3 cup uncooked rice
3/4 cup water
Salt and freshly ground pepper to taste
2 Tbsp pine nuts, lightly roasted
2 Tbsp dried raisins or currants
40 preserved grape leaves
Lemon wedges for garnish

Heat half the oil in a skillet over moderate heat and sauté the onion and garlic until tender but not brown, or about 5 minutes. Add the rice and stir for 2 minutes.

Add the water, salt, and pepper and bring to a boil. Reduce the heat and simmer tightly covered for 15 minutes, or until the rice is tender. Add the pine nuts and currants.

Bring a large pot of water to a boil and add the grape leaves. Remove from the heat immediately and allow to set for 1 minute. Drain the grape leaves and rinse in cold water. Separate the leaves and pat dry with paper towels.

Layer the bottom of a baking dish with 10 of the grape leaves. Place about 1 tablespoon of the rice mixture on each of the remaining 30 grape leaves and roll up into a burrito shape, folding the sides of the leaves over the filling as you roll to make compact, tight bundles.

Place the rolled leaves seam side down in the baking dish and drizzle with the remaining olive oil. Add a few tablespoons of water and bring to a boil over high heat. Reduce the heat and simmer tightly covered for 45 minutes.

Serve warm or at room temperature, garnished with lemon wedges.

Serves up 6 to 8.

Greek Garlic Dip

Greek Garlic Dip

Ingredients:

6 slices whole wheat or white bread, crusts removed
1/2 cup mashed potatoes
7 cloves garlic, peeled
1/2 cup chopped walnuts or almonds
1 cup extra virgin olive oil
1/2 cup lemon juice (preference)
Salt and freshly ground pepper to taste

Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic and nuts in an electric food processor, and process to a smooth paste.

With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with pita bread and/or raw vegetables for dipping.

Makes about 3 cups.

Greek Fried Cheese

Greek Fried Cheese

Ingredients:

4 Tbsp butter
1 egg, well beaten
1 tsp flour
1/2 lb kasseri cheese sliced 1/2 inch thick
2 Tbsp brandy
Juice of 1/2 lemon

Heat the butter in a large skillet over moderate heat. Beat the egg and flour together and dip the slices of cheese in the mixture. Fry until well browned on both sides.

Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread.

Serves 6 to 8.

Greek Fish Roe Dip

Greek Fish Roe Dip

Ingredients:


6 to 8 slices stale white bread, crusts removed
6 oz tarama
1/4 cup finely chopped onion
1 1/2 to 2 cups finest quality
Extremely virgin olive oil
Juice of 2 or 3 lemons
Crackers, bread and/or or raw vegetables for dipping

Soak the bread in water for 5 minutes. Squeeze out as much water as possible and place in an electric blender or food processor. Add the tarama, the onion and a little of the oil, and process on high speed, adding the oil in a thin stream until a smooth, cream colored paste is formed.

Add the lemon juice to taste. The consistency of taramosalata is a matter of personal taste; some cooks prefer it thinner and some thicker.

Serve in a bowl with crackers, bread and or raw vegetables for dipping.

Makes roughly 3 cups.

Gyro Burgers

1/4 c. crumbled Feta cheese
3 tbsp. fine dry bread crumbs
1/4 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1 lb. ground lamb or beef
2 lg. pita bread rounds, halved
1/4 c. dairy sour cream
1 c. shredded lettuce
1 sm. tomato, chopped
1/4 c. chopped cucumber
1/4 c. sliced pitted ripe olives

Combine Feta cheese, bread crumbs, oregano, garlic powder, pepper. Add meat and mix well. Shape meat mixture into four 1/2 inch thick oval-shaped patties. Place in 10x6x2 inch baking dish. Cover with waxed paper and microwave (about 8 minutes) until done.

Spread inside of pita halves with sour cream. Sprinkle some of the lettuce, tomato and cucumber into each pita half. Place 1 patty in each pita half. Sprinkle with olives. Makes 4 servings.