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greek-recipe-com — 2014 June

Archive for June, 2014

Minced Meat Rissoles with Cummin

Minced Meat Rissoles with Cumin

Serves/Yields: 4 persons

Time: 1 - 1,5 hour

Difficulty: Medium

Season: Spring/Summer/Autumn/Winter

Greek: Soutzoukakia Smirneika

This meal originates from the city of Smyrni in the coast of Asia Minor. The word Soutzoukakia comes from the Turkish word Sucuk (a spicy sausage). The meal is part of the Constantinopolitan Cuisine.

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Stuffed Zucchini with egg and lemon sauce

Stuffed Zucchini with egg and lemon sauce

Serves/Yields: 4 - 6 persons

Time: 1,5 - 2 hours

Difficulty: High

Season: Summer/Autumn

Greek: Kolokithakia yemista (gemista) avgholemono

Absolutely delicious. Has many variations around Greece. Suitable also for vegetarians if you do not use minced meat and instead add 2 eggs to make the stuffing more thick. Instead of butter it is more common to use olive oil.

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Greek Coffee

Greek Coffee

Serves/Yields: 1 coffe cup

Time: 3 minutes

Difficulty: Easy

Season: All seasons

Greek: Ellinikos Kafes

Greek coffee is always served black, in small and thick cups. It is made in a briki, a tall, small container with a long handle and a lip, made out of copper, aluminium or stainless steel.

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Sour Cherry Preserve

Sour Cherry Preserve

Difficulty: Medium

Season: All seasons

Greek: Vissino Gliko

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Courgette salad

Courgette salad

Serves/Yields: 3 - 4 persons

Time: 30 minutes

Difficulty: Easy

Season: Summer/Autumn

Greek: Kolokythakia vrasta

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Bitter Orange Preserve

Bitter Orange Preserve

Season: All seasons

Greek: Neratzaki Gliko

Any of the citrus fruits can be preserved in the same
way, particularly lemons.

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Greek baklava

Greek baklava

Serves/Yields: 10 persons

Difficulty: Medium

Season: All seasons

Greek: Baklavas

Layers of filo fough, well oiled or buttered, alternated with layers of chopped nuts and raisins or currants. A very popular Greek recipe.

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Aubergine salad

Aubergine salad

Difficulty: Medium

Season: Summer

Greek: Melitzanosalata

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