Roasted Red Pepper and Feta Fritters. The other day I came across my stash of roasted red peppers in the freezer again and since then I could not get them off of my mind; I just had to pull some of them out and do something with them!
When red peppers are roasted they become nice and sweet and one of my favourite things to pair them with is a salty feta which helps to balance out their sweetness. I already had an idea on how I wanted to use that roasted red pepper and feta combo and that was in the form of some crispy fried fritters. At their base fritters consist of some kind of body, in this case the roasted red peppers and feta, an egg and some flour or bread crumbs to hold everything together.
From there you can mix in any other flavours that you want and I went with some oregano and a splash of balsamic vinegar as they also both go well with roasted red peppers. The fritters are then finished off by spooning the batter into a pan to fry in oil until golden brown and crispy on both sides. Sunday Supper: Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad. Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe.
Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Jennifer Olvera] I recently embarked on an olive oil tour in Turkey and was pleasantly surprised by what I found: liquid gold rivaling its Mediterranean counterparts. Authentic Greek Recipes. Chicken Gyro. The word gyro actually refers to the way the meat is cooked on the vertical rotisserie and sliced into thin strips.
In most places in the US however, it refers to the pita rollup the meat is served to you on, and the other fillings inside. This sandwich can't traditionally be called a gyro because it is made with chicken, but I just love how the mild flavor of the chicken contrasts with the sharpness of the cheese and olives. Greek Grilled Chicken. I’ve never been a big fan of grilled chicken, especially at restaurants.
You end up paying too much money for an extra thick, chewy chicken breast that tastes like water with a thin coating of whatever sauce you thought would make this version of charred bird would taste better than the last. To break that sordid cycle, I always do one of three things to chicken breasts; I stuff them, halve them, or pound them flat. The flavor of grilled chicken is on the outside, so I either add flavor to the middle, decrease the thickness and/or increase the surface area. Greek.food.com/recipe/greek-chicken-on-the-grill-228792. Pita bread. Oh, am I so happy to finally have a great pita recipe.
You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita. But this works! This may also be the perfect starter bread, for those of you intimidating by the bread-making process. One year ago: Almond Biscotti. 12 Greek Seafood Dishes. 7 Flares50200----×7 Flares The sea is everywhere in Greece, so it's not surprising that there are so many seafood dishes.
Below are some popular ones - just click on the links to go to the recipes. If you like seafood and/or prawns, then you'll love this dish! It can be served as a starter or a side dish and is actually quite filling. The Greek drink ouzo is used as is Greek feta cheese, but you should be able to obtain both of these quite easily wherever you live. Spit-Roasted Greek-Style Cumin-Rubbed Chicken - Main Courses. Ingredients 5 egg whites, lightly beaten 2 tablespoons honey 1 lemon, juiced 1/2 cup ground cumin 3 tablespoons whole cumin seed 1 teaspoon cayenne pepper 1 teaspoon ground ginger 11/2 teaspoons ground white pepper 1 teaspoon ground cinnamon 1 teaspoon allspice 3 tablespoons kosher or sea salt 3 tablespoons chopped fresh cilantro leaves 2 3-pound roasting chickens, trussed Instructions Light the grill or preheat the rotisserie.
Greek Fish Stew Recipe - Andrew Zimmern. Whipped Feta with Cucumbers Recipe - Jimmy Bannos Jr. Tzatziki Sauce Recipe. Wilted Spinach Salad With Feta Olives And Lemon Vinaigrette Recipe. Spicy Greek-style Garlic-lemon Potatoes Recipe. Feta-mint Dip With Yogurt Recipe. Greek-style Lamb Pita Sandwiches With Tzatziki Sauce Gyros Recipe. Marinated Feta Cheese With Lemon And Shallot Recipe. Broiled Fetasaganaki Recipe. Spanakopita Phyllo Pie With Spinach And Feta Recipe. Homemade Greek Yogurt Cheese Recipe. Cat Cora's Pork Skewers with Feta-Mint Tzatziki Recipe. From the kitchen of Cat Cora Servings:6 Difficulty: Easy Cook Time: min Pork that's marinated overnight in a combination of fresh lemon juice, fresh orange juice, and spices is flavorful and succulent with a little bit of a kick.
I use boneless center cut extra-thick pork chops for this dish. Threading the skewers with chunks of fresh lemon and orange, with their peels still on, gives you color that complements the pork -- and you can squeeze the grilled fruit over the meat for an extra hit of flavor. Ingredients Cooking Directions. Greek Shrimp with Feta. Feta Saganaki with a Sesame-Seed Crust. Makes about 16 pieces.
Saganaki is a two-handled shallow skillet with a rounded perimeter, and any food cooked in it takes on its name. So, saganaki as a recipe includes many things. It can be a bubbling shrimp or mussel dish with spicy tomato sauce and melted cheese; it can be one of many flour-dusted panfried cheeses, too. This recipe is a take on the fried-cheese tradition, and one that began to make its way onto Athenian menus in the late 1990s. I like the contrast in textures, the crunchiness and subtle flavor of the sesame seeds next to the intenseness and softness of the feta as it is heated. Ingredients. Greek Salad with Pan-Fried Haloumi. Serves 4 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice sea salt freshly ground black pepper 4 ripe tomatoes, halved and cut into thirds 2 Lebanese (short) cucumbers, quartered lengthways and cut into chunks 1 red onion, finely sliced 20 g (1 cup) mint leaves 20 g (1 cup) flat-leaf (Italian) parsley leaves 95 g (1/2 cup) Kalamata, or other black olives 1 tablespoon olive oil 250 g (9 oz) haloumi cheese, cut lengthways into 1 cm (1/2 inch) slices Place the extra virgin olive oil and lemon juice in a bowl and mix to combine.
Saganaki. Paximadia. By Sara Baer-Sinnott Serves 4 to 6 During our many visits to Greece over the last decade—in Athens, Crete, Chios, and Lesbos—we were always deliqhted to find paximadia on the menu. It's the Greeks' version of an open-faced tomato and cheese sandwich—traditionally it's made by piling up tomatoes and feta cheese on top of a barley rusk, and drizzling it with olive oil and a sprinkle of oregano. We included paximadia in the Oldways bread project, and also in our children's cooking and nutrition program, High Five! Its American version is perfect for the family table-lunch, dinner,or after-school snack. Trout Spanakopitta. Serves 6 This dish is a fun, modern twist on two classic Greek mezze: spanakopitta and taramasalata. Spanakopitta means "spinach pie" in Greek, and instead of phyllo filled with the traditional spinach and feta cheese, I like to fill rainbow trout with a creamy spinach mixture, seasoned with plenty of fresh dill.
Crisping the trout skin as much as possible mimics the crisp and flaky pastry used in traditional spanakopitta. Taramasalata is a potato purée with carp roe that is smeared on pita bread and eaten before a meal. Failed to load. Serves 6 to 8 "This is probably my second favorite soup in the world," says Lydia, never revealing her first choice. But no matter, this soup stands on its own. At first, it resembles the classic Greek soup of the same name, but then it doesn't, because Lydia has taken this simple peasant preparation and turned it into something else entirely—something familiar and comforting, yet outlandishly rich, even exotic. She retains the lemon, of course, as well as the chicken stock and egg yolk essential to the original and both umami loaded. Roasted Eggplant Salad with Capers and Onions. Melitzanosalata Me Kapari Kai KremmydiaMakes 6 to 8 servings Roasted eggplant spreads and salads come in many variations throughout Greece and are usually embellished with local flavor.
In the North, yogurt is often added to the eggplants, for example, throughout the Cyclades, it is the ubiquitous caper and tomato that season this delicious dish. Ingredients: 3 large eggplants, roasted (see book) 1/2 cup extra-virgin olive oil Salt to taste 1 medium onion, finely chopped 3 garlic cloves, pressed or minced 1/4 cup small, preferably Greek capers, rinsed and drained 1 large firm, ripe tomato, peeled, seeded, and finely chopped 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons red wine vinegar, or more to taste Freshly ground black pepper to taste Instructions: 1. 2.
Buy the Book! The Glorious Foods of Greece By Diane Kochilas Morrow Cookbooks, March 2001 Hardcover, $59.95 ISBN: 0-688-15457-3 Recipe reprinted by permission. The Glorious Foods of Greece About the Book. Deconstructed Souvlaki - Grilled Lamb Shoulder Chop with Herbed Yogurt Sauce and Pita. Greek Favorites.