Hummus Dip

Ingredients:

1 (19 ounce) can garbanzo beans, drained except for ½ cup of the liquid
4 tablespoons lemon juice
3 tablespoons tahini (sesame seed paste) – available at HyVee, Asian food aisle
2 cloves garlic, chopped
1/2 teaspoon salt
Ground cumin to taste
2 tablespoons olive oil

Directions:

1. Pour garbanzo beans and ½ cup liquid into blender.
2. Place lemon juice, tahini, garlic and salt in blender.
3. Blend until creamy and well mixed.
4. Transfer the mixture to a serving bowl.
5. Sprinkle with ground cumin and pour olive oil over the top.
6. Serve with toasted pita triangles and/or raw vegetables.
7. Note: I think you may want to double this recipe, since we will have 12 guests!

Greek Salad

Ingredients (salad):

5 cucumbers, seeded and sliced
2 1/2 cups crumbled feta cheese
2 cups kalamata olives, pitted and halved
5 cups diced roma tomatoes

Ingredients (dressing):

2 Tablespoons chopped red onion
1/2 Tablespoon minced garlic
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
½  teaspoon salt
½  teaspoon sugar
1 teaspoon Dijon-style mustard
1/3 cup red wine vinegar
1/3 cup lemon juice
1/2 cup olive oil

Directions:

1. Pulse all ingredients except olive oil in a blender or food processor.
2. With blender running, stream in olive oil to emulsify.

Greek Lemon Soup (Avgolemono)

Ingredients :

3 quarts chicken stock, boiled down to 9 cups
2/3 cup rice
1 1/2 teaspoons salt
1/4 cup lemon juice, from about 2 lemons
3 tablespoons chopped fresh parsley or dill
1/4 teaspoon fresh-ground black pepper
4 eggs

Directions:

1. In a large saucepan, bring the stock to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Add the lemon juice, parsley and pepper.
2. In a large bowl, whisk the eggs until frothy. Bring the soup just to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Serve at once.

Spinach and Feta Pie (Spanakopita)

Note: Spanakopita can be made as a “pie”, or as individual phyllo triangles. This recipe makes enough filling for two 9×12 rectangular pans or approximately 100 phyllo triangles.

Ingredients:

2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)
1/2 cup olive oil
4 large onions, diced
2 bunches green onions, diced (incl. 4 inches green)
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
1/2 lb. feta cheese, crumbled
4 eggs, lightly beaten
1/2 lb. ricotta
1/4 cup butter, melted
1/4 cup olive oil
1 lb. phyllo pastry sheets

Directions:

1. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.
2. Heat the olive oil in a deep saute pan or large dutch oven.
3. Saute the onions and green onions until tender.
4. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through.
5. Add the nutmeg and season with salt and pepper.
6. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.
7. Remove from heat and set the spinach aside to cool.
8. In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled spinach mixture and mix until combined.
9. Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans.
10. Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9×12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
11. Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add half of the spinach mixture in an even layer and press with a spatula to flatten.
12. Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Repeat the process with the second pan.
13. Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If fresh, plan for approximately 30 minutes of cooking time.

Souvlakia

Notes: I spoke to the HyVee meat manager about ordering lamb. No minimum required, boneless leg is available, order asap. Meat orders go in MWF am. Call Seth at 732-5628. If you can’t get lamb in time, use beef. You may want to double this recipe.

Ingredients:
 
2 lbs. leg of lamb, cut into 1 inch cubes
Salt & pepper to taste
Oregano, fresh, finely chopped or dried

Ingredients (marinade):

1 cup olive oil
1/3 cup lemon juice
½ cup dry red wine
2 cloves garlic, chopped
2 large bay leaves

Directions:

1. Put lamb cubes in a large stainless steel or glass bowl or deep baking dish; sprinkle with salt, pepper and oregano.
2. Mix marinade ingredients together in small bowl; pour over lamb. Cover with plastic wrap; chill in refrigerator 12 to 24 hours.
3. Drain lamb cubes; thread on wooden or metal skewers.
4. Grill over hot charcoal or under broiler, turning from time to time, until meat is well seared and browned on the outside and tender, juicy and pink on the inside. Serve at once.

Moussaka

Ingredients:

1 lb. ground beef (sometimes eggplant is used instead of meat)
1 medium onion, finely diced
1 small can tomato sauce (6-8 oz.)
Salt & Pepper
2 large baking potatoes, thinly sliced
¼ to ½ cup red wine (I use about 1/3 cup)

Ingredients (sauce):

4 Tbls. Butter
4 Tbls. Flour
1 cup milk
1 egg, slightly beaten
½ cup grated cheese
Salt & Pepper

Directions:

1. Saute onion in a large skillet until soft and golden. (Add a small amount of oil if necessary to prevent sticking and burning.)
2. Add ground beef and continue cooking until thoroughly browned. Drain excess grease if needed.
3. Add tomato sauce and season well with salt and pepper. Mix well.

Directions (sauce):

1. Melt butter in a 1 qt. saucepan.
2. Add flour. Stir and cook until bubbly (about 1 minute).
3. Add milk and stir until thickened.
4. Remove from heat.
5. Add egg and cheese.
6. Season to taste. Mix well.
7. Peel potatoes and slice very thinly.
8. Layer the bottom of an 8” square glass casserole dish with potatoes.
9. Cover evenly with the meat mixture.
10. Top with a second layer of potatoes.
11. Sprinkle with red wine.
12. Pour sauce over all.
13. Bake at 375 for 1 hour. (Temperature may be reduced if necessary after 30 minutes.)

Baklava – Serves 3 dozen

Ingredients:

1 (16 ounce) package phyllo dough
1 pound chopped nuts (usually walnuts and/or pistachios)
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
2 Tablespoons lemon juice
1/2 cup honey

Directions:

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add lemon juice and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
6. Baklava improves as it sits, so it is best to make it a day or two (and up to 1 week) before you want to serve it! Recipe makes 3 dozen.