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Washed, peeled potatoes, cut into slices and boil for 15 minutes.
Drain the potatoes in a large sieve, dry lightly with an absorbent napkin and grease with a tablespoon of olive oil, then fry in two tablespoons of olive oil in a row, keep until they penetrate and brown. easily turning golden.
Remove the potatoes on a plate, sprinkle with salt, chopped parsley and chopped red onion.
In the second variant, after boiling, straining, grease with a tablespoon of olive oil and on a tray lined with parchment, greased with two tablespoons of olive oil, place with space between them, then keep in the oven until golden brown. The potatoes are served in the same way, with red onions and parsley.
What is souvlaki and how is it made? Home recipes
Souvlaki is a dish of Greek origin that you often find prepared from pieces of meat with vegetables or french fries. Here's how to make souvlaki and what recipes you can try at home.
Souvlaki and Gyros are two similar Greek dishes, but the difference is in the way the meat is prepared. If for Gyros the meat is prepared on a vertical skewer from which the small pieces are cut, for Souvlaki the marinated meat is previously prepared on skewers. Here's how to make the best souvlaki.
Omelet & # 259 with br & acircnz & # 259 Feta
The omelet with br & acircnz & # 259 Feta is a delicious breakfast, but a snack between meals is prepared in a few minutes. In addition, from a nutritional point of view, the egg is considered one of the most complex foods. Therefore, this dish with br & acircnz & # 259 Feta is not only tasty, but also tasty. You can choose to prepare this omelette in the oven, not frying the egg in oil.
Put the omelette in the oven and bake for 30 minutes (until the egg is well cooked) and serve it with slices of fried breadcrumbs. slices of ro & # 537ie.
Greek style golden potato appetizer - Recipes
Greek lamb kebab
For a relaxed Easter meal, a little lighter and with a spring air, today we offer you a delicious lamb pulp kebab made according to a recipe from sunny Greece, easy to prepare and ready in the palm of your hand (you can even do it while talking to guests over an aperitif, no need to have it prepared in advance). The lamb cubes flavored with a mixture of garlic, lemon and fresh oregano are made on skewers and served with Greek cabbage salad and tomatoes and pita, for a flavorful dish. Lamb is a rich source of B vitamins, necessary for a healthy nervous system. It is also a good source of zinc and iron. And cooked according to this recipe, it will seem much easier to digest than the traditional baked lamb leg!
- 1 tablespoon extra virgin olive oil 2 cloves garlic, crush the juice of ½ lemon 1 tablespoon freshly chopped oregano 500 g boneless lamb leg, fat, cut into cubes 2.5 cm 4 pita, cut triangles Greek yogurt (optional) for serving
Greek style salad
Heat the oven grill or a grill pan. Mix in a bowl the olive oil, garlic, lemon juice and oregano. Add the lamb cubes and cover well with the mixture. Place the lamb cubes on four skewers.
Fry the lamb under the grill or on the grill pan, turning it frequently, about 7-8 minutes or until it is tender. Towards the end, place the pita on the grill to warm up.
Meanwhile, for the salad, put all the ingredients in a salad bowl and season with salt and freshly ground black pepper. Stir gently.
Serve the lamb with salad, hot pita triangles and Greek yogurt, if desired.
Greek Style Bread Pumpkin With Tzatziki
1. Cut the zucchini into 6-7mm thick slices. Put them in a bowl with a little salt, spread them on kitchen paper, then let them drain for about 30 minutes. Sift the flour into a bowl and add 1/2 teaspoon of salt. Make a hole in the center, then add 5 tablespoons of olive oil and 150ml of cold water. Gradually add the flour to make a smooth dough. It is set aside.
2. For tzatziki, peel half of the cucumber and grate it. Squeeze out excess fluid. Put the yogurt in a bowl and add the cucumber, garlic, green onion, dill, olive oil, vinegar, salt and pepper to taste.
3. Heat the oil to 190C (or until a piece of bread browns in 20 seconds).
4. Beat the egg whites in a bowl until lightly browned, then carefully incorporate into the dough. Pass the zucchini slices through the dough, then fry for 2 minutes until golden. Drain on kitchen paper, sprinkle lightly with a little salt and serve with tzatziki.
You have to see it too.
Greek style sushi
When you think of sushi, the classic version of Asian cuisine with rice, fish or vegetables comes to mind. But the Greek sushi recipe that we propose to you today is perfect as a snack or appetizer, for any occasion, it is refreshing, vegetarian and looks extremely good & icircn plate. An atypical sushi, which sends you g & acircndul to a plate with Greek appetizers, served on a terrace by the sea.
- 1 large cucumber or a zucchini
- feta cheese
- kalamata olives
- Cherry tomatoes
- fresh dill
- lemon juice
Wash and peel the cucumber or zucchini. Cut the strips as thin as possible, lengthwise, so that they can be rolled.
Make a mixture of hummus and yogurt. Finely chop the cherry tomatoes, kalamata olives and feta cheese. Put two slices of cucumber on top of each other. Grease with the mixture of hummus and yogurt. Sprinkle with feta cheese, kalamata olives and cherry tomatoes.
Roll the cucumber slices gently as tightly as possible. Garnish with fresh dill. Sprinkle with lemon juice. Serve the appetizers immediately after you have prepared them.
Saganaki - the best Greek appetizer
One of the tastiest things in Greek cuisine is the appetizers. Olives, br & acircnză, salad, Greek pita, all sprinkled with plenty of olive oil and lemon juice.
We are talking about such an aperitif today. Saganaki, meaning a slice of cheese roasted in olive oil and savored with a little lemon juice. & Icircn some Greek restaurants, saganaki is served flambéed, which makes it look even more spectacular. We offer you a simple but delicious recipe that you can make with any kind of typical Greek cheese.
- 200 g feta cheese or kefalotiri or halloumi
- 3 tablespoons flour
- 2 tablespoons olive oil
- lemon juice
Cut the cheese into suitable slices, about 1 cm thick. Heat the oil in a pan on the fire.
Pass the cheese slices through a bowl of water to moisten them and stick the flour to them, then line them with flour on each side. The cheese will get a delicious crust, which will help it not to melt during frying.
When the oil has warmed up, put the pieces of cheese in the pan and fry for 2-3 minutes on each side. The cheese should have a golden crust on the outside and melt slightly on the inside.
Remove the cheese on absorbent paper towels to get rid of excess oil. Serve with freshly squeezed lemon juice.
Preheat the oven to 240 degrees. Put the garlic, half the oregano, the lemon peel and a pinch of salt in a mortar. Add two tablespoons of olive oil and mix all the ingredients until it turns into a paste. Prick the leg of the lamb in several places, at equal distances, with a sharp knife. Insert as much of the above paste as you can into the holes thus made.
Put the potatoes in a heat-resistant dish (or clay, if you have it) add 4 tablespoons of oil and the rest of the pasta with which you marinated the lamb meat. Place the lamb on top and put everything in the oven. Leave the oven at 240 degrees for 20 minutes, then lower the temperature to 180 degrees. Leave the lamb in the oven for an hour and a half, but take it out from time to time to sprinkle with the resulting sauce. After the time I've told you about, check to see if he likes the consistency of the meat. If you like it more browned, leave it for half an hour.
Put a pan with two tablespoons of olive oil on the fire, add the chopped tomatoes, olives and sauté for a few minutes. Keep the sauce warm, because you will add it over the steak when you put it on the plate.
Greek style chicken
Make a mixture of all the ingredients. You can add others, according to your preference, following the principle that "everything that is Greek is welcome".
For gyros spice:
Prepare it like here.
After using the spice, put a little water in the mortar and set aside.
For chicken legs:
Wash and drain the chicken legs well, then rub them well with gyros spice on both sides.
If you brush your thighs well with gyros, the aroma will spread very well and the meat will be perfectly seasoned.
Put 1 tablespoon of stuffing inside the leg.
Cover the filling with half of the pulp, restoring the original shape and catch with toothpicks.
Transfer them to a tray greased with olive oil, but you can just as well prepare them by placing them on a bed of potatoes.
Add to the pan the water from the mortar in which you dissolved the remaining spices on the walls and the wine (be careful to pour on the edge, near the thighs, not to wash the spice crust from the surface of the thighs).
Decorate the tray with many fresh aromatic leaves (mint, thyme, marjoram, oregano, parsley), as desired and sprinkle coarsely chopped garlic between the legs.
At the end, squeeze 1 lemon over the thighs.
Cover the tray with aluminum foil and leave everything to marinate for at least 1 hour at room temperature, but better in the refrigerator for 3-4 hours, taking care to remove the tray 1 hour before putting it in the oven.
Put the tray in the hot oven, for 1 hour, at 180 degrees, remove the foil and put it back in the oven until the meat is done and nicely browned.
Sprinkle the thighs often with the sauce from the pan.
Remove the toothpicks before serving.
Serve the rustic, simple chicken legs with the sauce from the tray and the baked potatoes (if you put them), generously sprinkled with aromatic greens, freshly chopped.
It goes well with a salad of vegetables and tzatziki sauce or assorted cooked vegetables.
Learn to cook the tastiest and healthiest recipes from Greek cuisine: fasolada, Greek salad, tzatziki, Fasolakia freska, gyros, souvlaki, musaca and many other delicious dishes.
The recipes are easy to prepare - refinement is not the strong point of the Greeks & # 8211 and is based on natural and healthy ingredients. The food is Mediterranean, with characteristics common to Italian or Turkish. Vegetables, greens, olive oil, cereals, wine, fish and many other types of meat, especially chicken, rabbit and pork, are widely used.
Equally important in Greek food recipes are olives, cheese, eggplant, zucchini and yogurt. Cake recipes especially require nuts and honey.
Greek cuisine it has a rich history of over 4,000 years. In fact, the world's first cookbook was written by a Greek before our era. Over time, Greek recipes have changed, being influenced by the peoples with whom the Greeks have interacted over time. Through the Roman Empire, many Greek recipes spread throughout Europe and not just by conquering the gourmets of yesterday and today.
Extra virgin olive oil gives the distinctive taste of Greek cuisine, often being used in many traditional Greek recipes. Olive oil, wine, and wheat flour made up the so-called "Mediterranean triad," which was the basis of ancient Greek food. The tradition has been preserved to this day, even though the development of the food industry has made the Greeks eat more meat than in the past.
Greek recipes also use many greens that add extra flavor to any food: mint, oregano, garlic, onion, dill, fennel, etc.
Greek salad recipes are so good and filling because of the cheeses. Each region of Greece has a representative type of cheese. Feta is just the most famous Greek cheese, but not the only one and maybe not the tastiest. Equally popular with connoisseurs are kasseri - sheep or goat cheese & # 8211 and gravel.
Fish and seafood are also very popular in Greece, both locals and tourists. Recipes with fish & sardines, mackerel, squid, shrimp etc - are prepared in every restaurant. More expensive, but not absent from the tourists' tables are the delicious lobster dishes.
With all these advantages, Greek food is considered by many to be the best in the world. In addition to the fact that the recipes are light and delicious, traditional Greek meals mean more than food, they mean good wine and definitely a pleasant conversation with loved ones.