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Shadows 
Posted: 18-Dec-2003, 05:36 PM
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? have any you want to share ?


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RavenWing 
Posted: 19-Dec-2003, 09:16 AM
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Souvlaki

2 pounds lamb, cut into 1 inch square cubes
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped

4 cups plain yogurt
1 cucumber, shredded
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
salt and pepper to taste

8 pita bread rounds
2 tablespoons olive oil

1 red onion, thinly sliced
1 tomato, thinly sliced






1 Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
2 Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper; set aside.
3 Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.




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Shadows 
Posted: 19-Dec-2003, 04:02 PM
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ZodiacHolly

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I love lamb, but my family does not, so I came up with this recipe:

Recipe Name: GYROS-STYLE PORK SANDWICH
Category: PORK
Serves: 4

1 pound boneless pork loin
4 tables olive oil
1 tables Dijon-style mustard
1/2 cup lemon juice
2 garlic cloves crushed
1 teaspo oregano
1 cup plain low fat yogurt
1 cucumb peeled seeded and chopped
1/2 teaspo garlic pepper
1/2 teaspo dill
2 pita loaves halved
1/2 small red onion thinly sliced

Cut pork crosswise into think slices; then into strips 5x1/2-inch. Place in self-sealing bag. Combine olive oil, mustard, lemon juice, garlic and oregano; pour over pork. Cover and refrigerate 1-8 hours.
Meanwhile, in small bowl stir together yogurt, cucumber, pepper and dill. Cover and refrigerate.
Heat oven to 450 degrees F. Drain marinade from pork, discarding marinade. Place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some yogurt dressing and onions.

Serves 4
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Shadows 
Posted: 15-Aug-2004, 12:17 PM
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With the Olympics being in Greece this year I thought that there might be more foods from that part of the world being posted here...
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Shadows 
Posted: 15-Aug-2004, 12:29 PM
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ZodiacHolly

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Spanakopita (Greek Spinach Pie)
This is an authentic, really rich pie stuffed with
spinach, onions, cheeses and herbs that are craddled in a phillo dough crust.
Prep Time: approx. 30 Minutes.
Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30
Minutes. Makes (5 servings).

--------------------------------------------------------------------------------
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
1/4 tsp cayenne pepper

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
oil a 9x9 inch square baking pan.
2 Heat 3 tablespoons olive oil in a large skillet over
medium heat. Saute onion, green onions and garlic, until soft
and lightly browned. Stir in spinach and parsley, cayenne pepper, and
continue to saute until spinach is limp, about 2 minutes.
Remove from heat and set aside to cool.
3 In a medium bowl, mix together eggs, ricotta, and feta.
Stir in spinach mixture. Lay 1 sheet of phyllo dough in
prepared baking pan, and brush lightly with olive oil. Lay
another sheet of phyllo dough on top, brush with olive oil,
and repeat process with two more sheets of phyllo. The
sheets will overlap the pan. Spread spinach and cheese
mixture into pan and fold overhanging dough over filling.
Brush with oil, then layer remaining 4 sheets of phyllo
dough, brushing each with oil. Tuck overhanging dough into
pan to seal filling.
4 Bake in preheated oven for 30 to 40 minutes, until
golden brown. Cut into squares and serve while hot.
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MDF3530 
  Posted: 15-Aug-2004, 12:54 PM
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Here's my favorite recipe for Greek food biggrin.gif ...

http://chicago.citysearch.com/search?cw1=4....1_44&started=1


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Mike F.

May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.


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Shadows 
Posted: 07-May-2006, 07:12 AM
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I have not tried these yet but they sound good!

Recipe Name: GREEK MEATBALLS WITH EGG AND LEMON SAUCE
Category: MAIN DISH
Serves: 4

1 1/2 Pound ground lamb or beef
1 Medium onion, grated or minced
1 Cloves garlic, minced
1/3 Cup uncooked rice
2 tbsp minced parsley
1 tsp dried basil or mint
1 tsp dried oregano
3 each eggs
2 each tablespoons vegetable oil
1/4 Cup lemon juice, or to taste

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg togeth until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, oven on low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.
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