My favorite rice is, of course, Greek!
Greek rice is more flavorful than other rices from around the world because it grows near the river deltas in N. Greece, seasoned by the salty spray of the sea nearby. We cook rice for dinner in Greece, as te main course, not only as a side dish. This recipe calls for Greek saffron and olive oil, too.
6 tablespoons extra virgin Greek olive oil
2 shallots, finely chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 star anise
2 cups Greek Carolina or Greek long grain rice
1 cup fresh or frozen and defrosted shelled peas
3 1/2 cups vegetable stock or water, or a combination of both
1/2 teaspoon Greek saffron (Krokos Kozanis)
Salt, pepper to taste
1/2 cup unsalted pistachios
1/2 cup blanched whole almonds
1 tablespoon Greek honey
Heat 4 tablespoons olive oil in a large, heavy, deep skillet over medium heat and cook the shallots, onion and garlic until wilted and lightly browned, about 10 – 12 minutes. About five minutes into cooking the above, add the star anise.
Add the rice and stir to coat in the olive oil. Add the stock or water and reduce heat to low. Season with salt and pepper. Dilute the saffron in 2 tablespoons hot water and stir into the rice. Cover and simmer the rice for about 12 – 15 minutes, or until tender. Halfway through cooking the rice, gently stir in the peas.
While the rice is cooking, heat the remaining olive oil and lightly brown the nuts. Stir in the honey and a pinch of salt. Cook until the honey starts to thicken. Remove and set aside.
Serve the pilaf hot or warm in individual cups or mounds with the nuts on top.
The recipe is from dianekochilas.com
Whether it's Meatless Monday or just a quick healthy pasta dish you want, this easy, tangy rigatoni dish, with Kalamata olives, capers, garlic, and eggplant is great. The manouri, a mild, buttery Greek cheese, tames the robust flavor of the olives and capers.
In a heavy skillet, heat two tablespoons of olive oil over medium heat and gently cook the garlic, mashed anchovies and hot pepper flakes. Add the tomatoes and simmer for 15 to 20 minutes, until the sauce thickens. Remove from heat and set aside.
While the sauce is simmering, bring a large pot of water to a rolling boil over high heat. As soon as it comes to a boil, add 1 heaping tablespoon salt. Boil the pasta until al dente. Remove, save 1 cup of the pasta water, and drain. Toss with 2 tablespoons olive oil.
Finish the sauce: Add the eggplant, olives and capers to the simmering tomato sauce and warm through. Toss the pasta in with the sauce, diluting if necessary with a little of the pasta water. Serve with grated fresh manouri cheese.
"Revithada" are a national dish in Sifnos
450 g chickpeas soaked overnight and strained
2 large red onions, coarsely chopped
1 cup extra-virgin Greek olive oil
2 bay leaves
Salt - Pepper- Lemon juice
For the "glue"
1 cup all-purpose flour
2/3 cup water
Place the soaked chickpeas in a large ovenproof clay or earthenware pot with a lid. Add the onions, olive oil, bay leaves, salt, pepper and enough water to cover by 8 cm. Place the lid on top
For the "glue":
In a medium mixing bowl, combine the flour and water. Mix with a fork until a dough mass forms, then knead until smooth and no longer sticky. Let it rest for 20 minutes, covered with plastic wrap, in a clean, lightly floured bowl.Roll out the dough into a thick rope and pat it around the rim of the clay pot, pressing with your fingers to seal.
Place the chickpeas in a cold oven. Light the oven to 130˚C. Bake for 8 hours. Remove, break off the dough with a knife, open the lid, adjust seasoning with salt and pepper, add the lemon juice, mix well and serve.
Amygdalota (sweets made with almonds) are traditional in many islands, the amygdalota of Mykonos have a difference they are baked and not raw, as in other places.
1 kilo blanched almonds
½ kilo sugar
Grind up the almonds in a fine mill together with the sugar, the five eggs and the rosewater until the dough turns soft. Take a piece of wax paper, put butter all around and place on a cookie sheet. Place spoonfuls of the mixture on the wax paper in the shape of a small pear and put one almond (two halves) in the centre. Bake the amygdalota sweets at 200oC, until they turn brown. Let them out of the oven for a while, then remove them carefully and let them cool. Then dip them in rose water and springle with fine sugar.
Keep the amydgalota in a well closed box so that they do not dry out
The recipe is from gourmed.gr
Crispy, juicy and absolutely delicious!
Greek Meatballs is a famous Greek appetizer, commonly served as part of a meze platter.
The perfect Greek lamb meatballs always consist of a crisp exterior and juicy interior. To achieve the perfect result, fry the meatballs in a single layer in plenty of oil that just covers the meatballs. Turn the meatballs occasionally in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust.
1 kg ground lamb
1 large onion, grated
2 cloves of garlic, minced
2 tbsp fresh spearmint, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 cup breadcrumbs
1 tbsp olive oil
Salt and freshly ground pepper
Flour for dredging
Oil for frying
1. Add all the ingredients into a large bowl and mix squeezing with your hands. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 30 minutes.
2. To form the lamb meatballs roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
3. To fry the lamp meatballs use a large deep skillet and pour in the oil to a depth of 2 cm. Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7-8 minutes, turning occasionally until browned and crisp on all sides. Remove the meatballs to a plate lined with paper.