I am looking for any great greek dish recipes?

I love Greek food, and I like to eat out but lately its been to spendy to enjoy. I dont mind cooking at all but I dont know how to make anything greek! Help me pleaseI am looking for any great greek dish recipes?
Here are the recipes of some traditional / Classic Greek dishes, I hope you would enjoy them.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Taramasalata %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Makes 1.5 cup (bread dip)





2 large old potatoes, peeled


120g cods' roe or tarama


1/3 cup lemon juice


2/3 cup olive oil


2 tablespoon fresh parsley





1) cut potatoes into 2 *** cubes, place into small pan and cover with water, bring to boil then reduce heat, cover the pan and simmer for about 15 minutes or until tender. Drain well. Mash potato with a fork until almost smooth; let cool and set aside.


2) Beat roe with a electric beaters in a mixing bowl on high speed for 2 minutes. Add potato gradually, mix thoroughly after each addition.


3) Add lemon juice and oil gradually in the potato mixture, beat thoroughtly after each addition. When the mixture is combine, beat it on high speed for about 3 to 5 minutes or until it is light and fluffy.


4) Refrigerate for 2 hours. Tranfer puree to serving dish, sprinkle finely chopped parsley and serve at room temperature with bread and olives.





Below is a photo of Taramasalata


http://www.recetasgourmet.com.ar/xcontin…





Taramasalata can also be use as a dip for raw vegetables like celery, cucumber, carrots, etc.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Moussaka %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 6





3 medium eggplants


1 tablespoon salt


1/2 cup olive oil





Mince Sauce


2 tablespoons olive oil


1 large onion, finely chopped


500g mined beef


2 tablespoons dry white wine


425 g can tomato puree


1 tablespoon finely chopped fresh continetal parsley


2 teaspoons finely chopped fresh mint leaves


1/2 teaspoon ground cinnamon


1/4 teaspoon ground white pepper





Cheese Sauce


90g butter


1/3 cup plain flour


2 cups milk


2 eggs, lightly beaten


2/3 cup grated romano cheese





1) Cut unpeeled eggplant into 1 cm slices. Sprinkle both sides with salt; stand in a colander for an hour. Rinse in cold water; drain well. Squeeze out excess moisture with paper towels, set aside.


2) Heat olive oil in sauce pan over medium heat, add onion and stir till fragant, add mince meat, turn heat to high, stir quickly for 5 to 8 minutes or till well browned and all liquid has evaporated. Sprinkle wine over the meat, stir quickly then add tomato puree, herbs, cinnamon and pepper; bring to boil, reduce heat to low. Cover the pan and simmer for about 20 minutes, stir occasionally. Remove from heat, seat aside.


3) Heat butter in a small pan over medium heat, till melted, reduce heat to low, add flour and stir over for about 2 minutes. Add milk gradually, stir until smooth. Turn heat to medium and stir continuely for about 3 to 5 minutes (do not burn) till the mixture boiled and thickened. Remove from heat. Add eggs and cheese, beat till smooth.


4) Preheat oven to 180 degree C. Heat oil in a heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan; drain on paper towels.


5) Divide eggplant into three, arrange one portion over base of shallow ovenproof dish. Spread half of the mince sauce over the eggplant then arrange the second layer of eggplant on the mince sauce, pour remaining mince sauce then put another layer of eggplant on the mince sauce. Spread cheese sauce over eggplant, bake for 45 minutes or until golden. Leave dish for 5 minutes before serving.





Below is a website showing photos and recipe of how to prepare moussaka.


http://www.aivaliotis.com/archives/main/…





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Souvlakia %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4





1 kg leg of lamb, boned


1 green capsicum, cut into 2 cm squares


1 red capsium, cut into 2 cm squares


2/3 cup olive oil


1/3 cup lemon juice


1 tablespoon white wine vinegar


2 cloves garlic, crushed


3 teaspoons dried oregano leaves


2 bay leaves, crumbled


salt and freshly ground black pepper to taste





1) Trim lamb of excess fat and sinew. Cut lamb evenly into 3 cm cubes.


2) Thread the meat and capsicum pieces alternately onto oiled skewers, place in a non-metal dish.


3) Combine oil, juice, vinegar, garlic, oregano, bay leaves, salt and pepper. Pour over skewers. Cover with plastic wrap and refrigerate overnight, turning occasionally. Drain and reserve marinade.


4) Place skewers on lightly greased grill. Cook over medium heat for 10 minutes or until tender, brushing with reserved marinade serveral times during cooking.





Serve Souvlakia with warm pitta bread and Greek salad or Tzatziki (cucumber yoghurt dip).





Below is the photo and recipe.


http://uqconnect.net/hyperlinked/recipes…





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Kourabiethes %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Makes 24





250g unsalted butter


1/2 cup icing suger, sifted


1 egg yolk


1 teaspoon vanilla essence


1 tablespoon brandy


3/4 cup roasted hazelnutes, finely chopped


1 teaaspoon baking powder


3 cups plaain flour, sifted


1 cup icing sugar, for garnish





1) Preheat oven to 180 degree C. Beat bbutter and sugar ina small mixing bowl until light and creamy.


2) Add egg yolk, beat well, then add vanilla essence and brandy, combine well.


3) Transfer mixture to a large mixing bowl; add nuts, baking powder and flower. Work quickly using hands to mix ingredients together to form a soft dough. Do not knead.


4) Shape 2 tablespoons of mixture at a time into a crescent shape, repeat with the remaining mixture.


5) Place crescents onto ungreased biscuit tray about 4 cm apart. Bake for 25 minutes or until lightly golden. Romve from oven, let cool on tray.


6) When the cookies are cool, dust crescents liberally with icing sugar. Serve shortbread with Greek coffee.





Note: If the mixture is too soft to handle, use lightly floured hands to shape dough into crescents, or you may put the dough into the refrigerator for 15 to 30 minutes then the dough would be cooler and easily be handled. (you actually can fix it in any shape you like)


You may substitute roasted almonds or walnuts for hazelnuts in this recips if liked.





Below are the photos and another online recipe


http://images.search.yahoo.com/search/im…


http://images.search.yahoo.com/search/im…


http://www.hellasbakery.com/pastries.htm…I am looking for any great greek dish recipes?
Bourthetto: Corfiot Fish in a Spicy Red Sauce





In Greek: μπουρδέτο, pronounced boor-THEH-toh (hard ';th';)





INGREDIENTS:


5 black scorpion fish


4 medium onions, finely chopped


1 tablespoon of tomatopaste


2 tablespoons of red pepper


3 1/2 ounces of olive oil


3 1/2 ounces of water


juice of 1 lemon


1 teaspoon of sea salt





PREPARATION:


Scale, gut and clean scorpion fish.





Heat the olive oil in a pot and add onion, red pepper, and salt. Sauté until the onion starts to soften. Dissolve the tomatopaste in a little water and add to the pot. Continue cooking until the onion becomes soft and translucent, about 5-8 minutes. Add the water and when it comes to a boil, add the whole fish, larger at the middle and the smaller at the sides. Cover the pot and cook over medium heat for 15 minutes. Add lemon juice, remove from the heat, and serve.





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Makaronatha tou Psara: Fisherman's Pasta





In Greek: μακαρονάδα του ψαρά, pronounced mah-kah-ro-NAH-thah too psah-RAH





INGREDIENTS:


1/2 pound of squid, cut in small pieces


1/2 pound of octopus or cuttlefish, cut in small pieces


10-12 mussels in the shell, washed and trimmed (optional)


1/2 pound of shelled mussels


15 medium or medium-large shrimp, shelled and deveined, with or without heads


2 small hot red peppers, chopped (more if desired)


1 bay leaf


3-4 cloves of garlic, minced


1 large onion, minced


2/3 cup of olive oil


1/3 cup of cognac


2 cups of cherry tomatoes, finely chopped (or 3 cups grated ripe tomatoes)


2 teaspoons of salt


cayenne pepper to taste


1 1/2 pounds of penne pasta (or other pasta of your choice)


3-4 cups of water


2 tablespoons of fresh parsley, chopped





PREPARATION:


In a large skillet or dutch over, sauté the garlic and onion in hot oil. When the onion softens, add squid and octopus or cuttlefish and hot peppers, and cook for 10 minutes or until browned, stirring frequently. Stir in cognac. Add the tomato and cook until most of the liquid has been absorbed, about 10 minutes. Add bay leaf, salt, and cayenne pepper. Add water slowly, stir, and cook for 40 minutes. 10-12 minutes before time is up, add all the mussels (in and out of shells). 5 minutes before time is up, add the shrimp. Turn off heat and cover.


Boil the pasta according to package directions and drain.





Toss pasta with the sauce and transfer to a large platter. Sprinkle with parsley and serve.





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Milopita: Apple Coffee Cake





In Greek: μηλόπιτα, pronounced mee-LOH-pee-tah





INGREDIENTS:


5 eggs - separated


5 Golden Delicious apples, peeled and grated


2 cups of sugar


3 cups of flour


1 1/2 cups of olive oil


1 tablespoon of baking powder


1 1/2 teaspoons of cinnamon





PREPARATION:


Preheat oven to 390F (200C).





In a large mixing bowl, combine the olive oil and cinnamon. Add egg yolks, flour, baking powder, sugar, and grated apples. Stir well to combine. Beat the egg whites to a light froth and stir into the mixture carefully.





Bake in a lightly oiled in an 11 1/2-inch round (or equivalent) pan at 390F (200C) for 45 minutes or until a knife inserted into the center comes out clean.





Note: If the top of the cake browns too quickly, cover with foil until the cake is done.





Carrot Cake: Substitute 1 1/2 cups of finely grated carrots for the apples to make a delicious Greek version of carrot cake.
Look for a cookbook called: ';Greek Cooking For The Gods';. It has many excellent recipies.
Hummus





4 garlic cloves


2 cups canned chickpeas, drained, liquid reserved


1 1/2 teaspoons kosher salt


1/3 cup tahini (sesame paste)


6 tablespoons freshly squeezed lemon juice (2 lemons)


2 tablespoons water or liquid from the chickpeas


8 dashes hot sauce


Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is smoothly pureed. Taste, for seasoning. Top w/ a drizzle of EVOO and whole chick peas for garnish. Serve chilled or at room temperature w/ hot pita bread.


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STUFFED SQUASH WITH BULGUR AND FETA





This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.





4 large summer squash (about 8 ounces each)


2 tablespoons olive oil


1 small onion, finely chopped


1/2 cup sliced almonds


Coarse salt and ground pepper


3/4 cup bulgur wheat


8 ounces feta cheese, crumbled


lemon wedges, for serving





1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.





2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.





3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.





4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges, or a cup of hot marinara sauce.





Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.





--EverydayFOOD


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Greek Dressing





1 cup EVOO


1/2 cup fresh lemon juice


2 cloves minced garlic


1 Tbsp. dry oregano


Salt and fresh black pepper to taste





Mix all well. Serve over salad greens of romaine, calamata olives, artichoke hearts, feta cheese, red bellpeppers, cukes, and halved cherry or grape tomatoes.
6 - 8 servings


8 medium tomatoes, 8 medium peppers, 4 medium potatoes, 2 cups rice, 3 onions, mint, parsley, 1 1/2 cup olive oil, salt, pepper Optionally: Raisins, minced meat.





METHOD


Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin. Save the inside parts of the tomatoes you have removed. They will be used for the stuffing. Mash them with a blender and mix half of the tomatoe mash with the rice the onions (chopped), the mint and the parsley. Cook the stuffing with olive oil. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later in the oven. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking.


Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffings, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing.


For the alternative stuffing just replace rice with minced meat.
tzatziki salad, really a side dish but much more than that...





2 cup yougurt, you will need to rest a sieve on a bowl and strain the liquid out for about 1 hr


2 small (salad) cucumber, scrubbed and grated


4 cloves garlic finely chopped


1/2 onion chopped and blanched with boiling water, then cooled


1 tsp salt


1/2 tsp chopped mint


when the yogurt is fairly dry combine everything, chill and serve with pita bread...


heavenly...
Greek Villagers' Salad (pronounced ';cho-riA-tee-kee sa-lA-ta';)





3-4 tomatoes


half cucumber


1 slice feta cheese (1.5 cm thick) (optional)


10 olives


half or whole onion (optional)


3-4 tbsp olive oil


oregano


salt, pepper to taste.





Cut the tomatos in moon-shaped slices, then cut the cucumber in circled slices (5mm thich). Cut the feta cheese in 1.5x1.5 cm cubes (about 10). Slice the onion if desired, then mix all with the olives. Add salt, pepper and oregano then pour olive oil to cover. Mix well and enjoy!





This is the most known greek salad, it is good especially with the stuffed tomatoes and peppers described here.





If you want there is a greek forum @ www.hungry.gr you can ask there for more, or translate some recipes.
mmmmmmmmm greek food is the best.Google the foods u like and recipes will come up.