We made this ebook as part of our eTwinning project "European Tastes"

Athanasopoulos Apostolis, Athanasopoulou Eleni, Golianopoulou Eleni, Katsouda Xristina, Magalos Stavros, Mixalopoulos Thanasis, Mpertsias Vasilis, Patogianni Zoe, Plytaria Fotini, Rammos Kostas, Rammou Maria, Sai Dimitra, Skarlatos Grigoris, Tampakou Bleona, Tsami Maria, Toska Aourel, Founda Nikolitsa, Fouseka Charikleia. Zigouritsa Xrysa Zigouritsas Dimitris

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The traditional Greek cuisine has as her basis the pure products of Greek nature and is a balanced diet model, which can ensure a better quality of life and physical health. Mediterranean diet has as her basis old cretan's diet and it become accepted worldwide as the healthiest one.

CABBAGE ROLLS (LAXANONTOLMADES)

Ingredients :

· 1 medium cabbage,

· 500 g. minced beef,

· 2 cups rice Carolina

· 2 dried onion,

· Parsley and dill,

· 1/2 cup of olive oil,

· salt, pepper,

· 2 fresh eggs

· 1 lemon,

· 1 ts cornflour (optional)

Instructions

Put the cabbage in a pot with water and let it boil until it opened and its leaves be tender.

In a bowl mix the minced meat, onions, rice, parsley, dill, oil, salt and pepper.

Fill every leave of cabbage with some of the above mixture and roll into rolls

Spread a cabbage leaf to the bottom of the pot and then put the rolls in the pot evenly. Pour with water, olive oil, salt, pepper and let them to get boiled. We put a plate on the top to avoid ruining their shape.

Once it will be cooked you have to prepare the egg-lemon sauce by beating eggs with lemon ( if you want it thicker you could add the cornflour. i don't use it).

MEATBALLLS WITH RICE (youvarlakia)

For the meatballs

· 500g lean minced beef (18 ounces)

· ¼ of a cup long-grain rice (not boiled)

· ½ cup chopped parsley

· 1 medium sized onion

· 1 egg

· 2 tbsps olive oil

· 3 tbsps fresh dill, finely chopped (optional)

· 1 tsp salt and pepper

For the egg lemon sauce

· 2 eggs , juice of 2 lemons, 1 tbsp flour (optionally)

Instructions

To prepare this Greek meatball soup, start by making the meatballs . Place all the meatball ingredients into a large bowl , knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. (This will prevent the youvarlakia to break up when boiled.) Form the meatballs and set them aside.

Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs in the water, put the lid back on and cook for 20-25 minutes.

To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.

Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.

Stuffed vegetables

Ingredients

6 ripe and tight large tomatoes

3 medium eggplants flasks

3 green peppers

1 zucchini

12 tablespoons Rice (Carolina)

2 onions chopped

5 tbsp olive oil

1 small bunch parsley , finely chopped

1 small bunch fresh mint , finely chopped

salt

freshly ground pepper

Instructions

Cut one slice from the top of each tomato and carve the inside. We keep the tomato sauce for crumbs . Sprinkle each tomato with a little salt and little sugar.

Cut one slice from the top of the peppers and remove the inside .Cut 1 thin slice from the back of the eggplant to sit well in the pan . Grind in a blender the tomato sauce.

In a deep skillet heat ½ cup . of the total olive oil and saute the chopped onion for 2-3 ' . Add the zucchini and the pith of eggplant and saute them . Add the rice and mix .

Pour ½ of the milled tomatoes,1 cup . water, salt and pepper. Withdraw from the heat filling . Sprinkle with the chopped herbs .

Fill with it each vegetable to ¾ . Put the lids and grounded in a deep pan , close to one another.In a bowl , beat with a wire the rest milled tomatoes and the remaining 1 cup . olive . Season with salt and with a spoon pour stuffed .

Bake in preheated oven at 180 ° C for 1 hour and 15 minutes .

Zuccini blossoms stuffed with rice or feta

ingredients:

- 15 zuccini blossoms

- 200 g. feta cheece or 1 cup of rice

- 1 eggplant cut into cubes

- 1 green pepper, chopped

- 1 tomato into small cubes

for the blossoms with rice we add:

salt and pepper and 1 onion chopped

Instructions

1.Peel the blossoms carefully not to break.

2.In a frying pan with a little oil sauté over low heat until the eggplant softens a bit and then add the pepper until smooth and this. Finally add the tomato and stir. Remove from heat and let cool.

3.With a fork mash the feta and mix with the materials sauté.

4.With a small spoon fill the flowers with our filling and carefully close the flowers, putting one sheet over another. We continue similarly with the rest and fry over high heat until golden brown and then turn to get on the other side color.

->For blossoms stuffed with rice we repeat steps 1, 2 and then we add rice, salt, pepper and the chopped onion. We fill the flowers with our filling and bake to a preheated oven.

zucchini pie (Greek kolokithopita)

For the dough

· 500g all-purpose flour (18 oz.) · 200-250g water (3/4 – 1 cup)

· 90g olive oil (1/3 of a cup) · 1 1/2 tsp salt and2 tbsps red wine vinegar

For the filling

· 1kg zucchini, grated

· 1 red onion, finely chopped

· 2 tbsps olive oil

· 2 eggs

· 200g strained Greek yogurt

· 500g feta cheese, crumbled

· 2 tbsps parsley and mint chopped

· salt and freshly ground pepper

Instructions

Start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Mix to combine the ingredients . Add 200g of water at first and mix. After mixing for a while, the dough should become an elastic ball. Check out the consistency of your dough and add a few more drops of water, if needed and When you are happy with the consistency of the dough, wrap with plastic wrap and let the dough rest .In the meantime prepare the filling for the zucchini pie. Remove the skin of the zucchinis and grate them into a collander, season with salt and leave aside for 20 minutes to drain. Wrap the grated zucchinis in a towel and squeeze, in order to get rid of the excess water. In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling in a large bowl and blend to combine. Set aside. Divide the dough into two halves. Roll out each of them a few times. When it becomes very thin carefully roll your dough around the rolling pin and unroll it over the pan and ease the dough into the dish, pushing it into all sides. Tip in the filling of the zucchini pie. Unroll out the other dough over the filling. Brush the top with enough olive oil and drizzle the pie with some water. Bake in preheated oven at 180C for 50-60 minutes, until nicely coloured.

Pies with yoghurt and feta

For the dough

· 500g all-purpose flour 200-250g water

· 90g olive oil 1 1/2 tsp salt

· 2 tbsps red wine vinegar

For the filling

1 kg of mixed greens (spinach, chard, kafkalithres)

2-3 tablespoons olive oil

2 tablespoons sweet frumenty

500 g. feta cheese

5 eggs

200 g. yoghurt

salt and pepper

Instructions

Wash and drain the greens. Sprinkle with salt and squeeze well. Pour into bowl and add the frumenty and oil. Beat the eggs with the yogurt and add the grated cheese. Add salt and pepper if needed. Pour the egg mixture into the greens and stir basin. The filling should be relatively tight, not watery. Sprinkle each sheet of phylo dough with olive oil and melted butter together. Cut each sheet into three oblong strips along. Put 1 heaped tablespoon of filling at one end of each strip and brush the balance sheet with olive oil. Role in with the filling in triangle, coat the surface of the triangle with olive oil and melted butter and place the triangles pies in a baking pan well greased. Bake at 200 ° C the pies for 30-35, or fry them until get golden brown.

Spiral-shaped Greek Cheese pie recipe

Ingredients

· 400g phyllo dough for pies(see last recipe)

· 600g feta cheese, crumbled

· 100g Graviera cheese, grated

· 2 tbsps semolina

· 80ml milk

· 3 eggs

· 3 tbsps fresh mint, chopped

· freshly ground pepper

· 3/4 of a cup olive oil

· sesame seeds for garnish

Instructions

Start by preparing the filling first. Pour the milk in a large bowl, crack the eggs and whisk. Add the Graviera cheese and whisk again. Stir in the crumbled feta cheese, the chopped mint, season with freshly ground pepper and sprinkle with the semolina. Blend well, so that the flavours mix.

Unroll the phyllo dough from the plastic sleeve and place one sheet of phyllo on a working surface . Using a pastry brush, brush with olive oil. Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the baking tray, starting from the outer side of the tray . Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan. Oil the surface of the pie with enough olive oil and bake in preheated oven at 170C for about 75 minutes, until nicely coloured and crispy. If the pie starts getting coloured to quickly, cover up with aluminium foil.

"Papoutsakia"-Stuffed Eggplants

Ingredients

o 2 medium-large eggplants

o 250 grams of minced beef

o 1 onion. 2slices of garlic finely diced

o 250 grams of canned tomatoes

o 1 tbsp of tomato paste

o Salt and pepper . cinnamon

o ½ cup of water

o 30 grams butter

o 1 tbsp of plain flour

o 1 cup of milk

o 100 grams of grated kefalotyri cheese

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We made this ebook as part of our eTwinning project "European Tastes"

Preview audio:

storyj.mp/agi3r2a2d424

CABBAGE ROLLS (LAXANONTOLMADES)

Ingredients :

· 1 medium cabbage,

· 500 g. minced beef,

· 2 cups rice Carolina

· 2 dried onion,

· Parsley and dill,

· 1/2 cup of olive oil,

· salt, pepper,

· 2 fresh eggs

· 1 lemon,

· 1 ts cornflour (optional)

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"Greek traditional couisine"

Aspasia Mylona

A collection of traditional Greek recipes including cabbage rolls, meatballs with rice, stuffed vegetables, zucchini blossoms, zucchini pie, pies with yogurt and feta, spiral-shaped Greek cheese pie, stuffed eggplants, moussaka, beef stifado, Greek souvlaki, kokoretsi, tripe foot, and a gift from students in Greece.

(29 pages)

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