Dolmades (stuffed grape leaves)

Ingredients: 3 pounds ground meat (beef or lamb preferred) 1 medium onion, finely chopped 1 clove of garlic minced or grated 1 small bunch of fresh dill chopped (about 1/3 cup) Fresh flat leaf parsley chopped (about 1/3 cup) 1 tablespoon dried oregano 1 cup of uncooked rice Juice of 2 large lemons Salt to taste (about 1 tablespoon of kosher salt) Black Pepper to taste (about 1 teaspoon) 1 large can of chicken broth (49.5 ounces) 1 jar of grape leaves in brine (1 pound) Prepare the leaves:

Drain leaves, reserve 1/2 cup of brine Rinse and soak in salted hot water for 15 minutes Rinse and soak in cold water for 15 minutes Rinse, squeeze water out, wrap in several layers of paper towel, set aside

Prepare filling:

In a large bowl combine meat, onion, garlic, dill, parsley, oregano, rice, salt, pepper, and 1/3 cup of chicken broth (2 clean hands are the best kitchen utensil you have here)

Place several grape leaves along the bottom of a 9x11 non-reactive baking dish (you'll probably have some torn leaves, use them first)

Place a heaping teaspoon of filling at the stem end of a leaf (remove any stems), fold sides over and roll away from you, tucking in corners as you go

Place seam side down in dish, repeat; you should have about 2 layers of dolmades when you are done

Cover dolmades with 2 small plates or saucers (this prevents them from floating and coming apart before they are cooked)

Pour in lemon juice, reserved brine, and chicken broth to cover. Gently swirl to combine the liquids Cover with foil Bake at 375 until tender (about 45-60 minutes)

Galactoboureko

Serving size: 20

2 quarts whole milk

2 cups sugar

1 stick salted butter

¾ cup cream of wheat (farina)

10 eggs

1 pound phyllo

1 pound unsalted butter

Syrup:

2 cups sugar

1 ½ cups water

1 cinnamon stick

Lemon juice from a ¼ lemon

¼ cups honey

Boil milk, sugar, salted butter and farina until thick. Allow to cool. Beat eggs until very

fluffy. Blend eggs into milk mixture. Clarify unsalted butter (use to grease pan and

between phyllo sheets). Grease 9x13” Pyrex dish with butter. Place 6 sheets of phyllo

on bottom with butter between sheets, leaving some to hang over edges. Pour mix into

pan. Fold over edges of phyllo. Place 6-7 sheets of phyllo on top, with butter between

sheets. Bake at 375°F for 25 minutes, then 350°F for 30 minutes. While baking, prepare

syrup. Boil sugar, water, cinnamon stick and lemon juice till clear. Turn off burner and

add honey. Scoop syrup over top of phyllo. Allow to cool. Store refrigerated and heat

to serve if desired. Best made same day.

Karidopita

Cake:

6 eggs

1 cup sugar

8 oz. bread crumbs

1 tsp cinnamon

1 cup chopped walnuts

1 tsp. baking powder

Syrup:

2 cups water

1½ cups sugar

¼ lemon juice

1 cinnamon stick

Separate egg whites from yolks; beat whites in a bowl.

In a separate bowl, beat yolks with sugar, bread crumbs, cinnamon, nuts,

and baking powder.

Add to egg whites and fold well.

Treat 9x12” pan with Pam.

Pour batter and tap pan on counter until all bubbles are gone.

Bake at 375° for 30-35 minutes.

Combine syrup ingredients into a pot, boil 15 minutes. Pour cool syrup

over hot cake.

Keftedakia (Greek Meatballs)

½ lb. ground beef ½ lb. ground pork

½ grated onion

2 minced garlic cloves

¼ cup parsley minced

¼-1/2 cup mint minced

1 t oregano

salt and pepper to taste

1 egg

½ cup breadcrumbs soaking in ¼ cup milk

flour for rolling

olive oil for pan-frying

Mix meat, onion, garlic, parsley, mint, oregano, salt and pepper. Add moistened breadcrumbs and egg to meat mixture. Knead mixture. Shape into balls, roll in flour and sauté in hot oil. Brown on all sides evenly.

Tzatziki Sauce

2 cups plain Greek yogurt 1 cucumber, unpeeled and seeded

1 tablespoon plus 1/2 teaspoon salt ½ cup sour cream

1 tablespoon white wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 ½ teaspoons minced garlic

1 ½ teaspoons minced fresh dill ground black pepper

Grate the cucumber and toss it with 1 tablespoon of salt; place it in a sieve, and set it over a bowl. If yogurt is not thick place it in cheesecloth and in a sieve over a bowl and strain it also. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, ½ teaspoon salt, and pepper. Allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Makaronia Me Voutiro (Fat Macaroni with Brown Butter) 1 pound Macaroni (#2 Pastitiso Noodles), cooked and drained ½ pound butter (salted or unsalted) Grated Mezethra cheese, amount depends on taste In a large skillet over medium heat, melt the butter. Stir the butter occasionally until it melts. Once the butter starts to foam, watch it closely so that it browns, but does not burn. After it browns, remove it from heat. Place the cooked and drained macaroni in a heat resistant bowl and slowly add the butter, making sure to mix the macaroni and butter so that it gets completely coated. After the macaroni is coated with butter, add the grated Mezethra cheese slowly, continuing to mix. Add as much or as little cheese as you want. Serves 4 to 6 people.

PLAKI (Greek Baked Fish) 1 pound firm, white fish fillets (such as, cod, haddock, halibut, red snapper) 1 small onion, chopped 2 carrots, chopped

2 celery stalks, chopped 1 lemon, sliced thin 2 cloves garlic, minced 2 T. chopped parsley ¼ cup olive oil 1 small can tomato sauce 1 cup water Salt and pepper, to taste Sauté prepared onions, carrots, celery, and garlic in oil. Add tomato sauce, parsley, and water; bring to a boiling point, then reduce temperature and cook until vegetables are almost tender. Rub fish with salt and pepper; place in a greased baking dish. Place sliced lemon on fish. Pour vegetable sauce over fish and bake a ½ hour at 350 degrees.

Spanakorizo

(Spinach and Rice) 1 package of Spinach, rinsed and lightly chopped 1 medium sweet onion, chopped or 3-4 green onions 3 cloves of garlic, minced 1 package of dill, chopped (usually 2-3 Tbs.) 1-2 Tbs of mint, chopped 3 Tbs of olive oil 1-2 Tbs of tomato paste 1 cup white rice, Uncle Bens (don’t use a short grain rice, it will be too starchy) 1 3/4 cup water (or low-sodium chicken broth) Salt and pepper Feta cheese (optional)

Heat olive oil in large pot, sauté onions and garlic until translucent and soft. Add the dill and mint, stir. Slowly add the spinach until wilted. Add the tomato paste and rice, stir. Add in the water and season with salt and pepper. Bring to a boil, then reduce to low and cook for 20 minutes or until all of the water is absorbed. Remove from heat and let rest for 5 minutes, fluff with a fork. Add Feta cheese on top for added deliciousness! May be served warm or cold, enjoy

Tiropitas (Cheese Pie) Filling: 1 lb feta 4 packages Philadelphia brand cream cheese 1 pint large curd cottage cheese 6 eggs 1/2 teaspoon pepper 1 stick melted butter In large bowl fold all cheese ingredients and butter. Fold in remaining ingredients. Cover bowl with plastic wrap and refrigerate overnight. Filo: 1 box filo dough 3-4 sticks melted butter Brush 1 sheet filo with butter. Fold in half and brush again. Cut sheet into 4-5 equal slices. On 1 slice, Place filling on the top center. Fold left side of filo over filling and then right side. Fold top of filo over filling and roll to bottom. Continue for each slice. Repeat for each filo sheet until box is empty. Bake: Preheat oven to 350’ Place tiropites on nonstick pan Bake until filo is golden brown Storing: Place each tiropites side by side in a freezer bag and lay flat in freezer. Freeze until ready to bake. Place frozen tiropites on nonstick pan and bake as instructions above