* 2 kg round eggplants * 1/2 kg nuts, cleaned and mashed
* 1 cup oil
* 1/2 kg fresh tomatoes, mashed
* 2-3 garlic cloves, crushed
Procedures : Rinse the eggplants and remove stems. Cut them along side. Let them stand in water for half an hour. Drain and salt them. Fry them in oil in order to soften. Remove from oil and let them drain. In the same oil add the tomato mash and let it boil until it forms a thick sauce. Add garlic and nuts and stir. Place the eggplants back into the sauce and boil for 3-4 minutes. Remove from heat, let the sauce stand and serve
* 2-3 medium sized round eggplants * Some parsley leaves
* 1/2 garlic clove, chopped (optional)
* Drops of grated onion (optional)
Procedures : Place the eggplants in a thin pan and bake them in the grill or in kitchen’s fire. When they are baked on all sides and have started smelling like burned remove from heat and cool them. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces. Place in a deep bowl, add parsley and optionaly the onion drops and the garlic clove. Gradually add one part of oil and one part of vinegar and stir the mixture continously. Stop adding oil and vinegar when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator. Serve cold as an appetizer
* 1 large eggplant, cubed * 1 4 oz can tomato sauce
* 1 lb. ground lamb or beef
* 1 cup cheddar cheese, grated
* 2 tsp salt, divided
* 1 tsp sugar
* 1/4 tsp black pepper
* 1 med red onion, chopped
* 1 green bell pepper, diced
* 1 cup mushrooms, sliced (optional)
* 2 slices bread, cubed
Procedures : Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown
* 2 eggs * lemon juice
* 1 cup of boiling stock (of meat or chicken).
* Optional: Spoon(s) of flour, for thickening the sauce
Procedures : Beat the eggs with the lemon juice. Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce. Continue stirring until the sauce thickens
* 1 lambs’ head or 1 kg lamb’s shoulder, cut into pieces * 3 potatoes, peeled
* white pepper
* 60 gr. rice
* 4 carrots
* 1 stick celery, sliced
* 2 onions
* 2 eggs
* juice of 2 lemons
Serves 4 persons!
Procedures : Rinse the meat, place it in a large saucepan and cover with cold water. Add some salt and bring to boil. Skim it, cover and cook for about 1 hour. Add the pepper and the vegetables and cook for a further 15 minutes. Take the meat and vegetables out and keep them warm. Drain the broth, add the rice and some more water for the soup if needed, and cook for 10 minutes.
Prepare the egg and lemon sauce Sauce and add it to the soup stirring constantly on a very low heat for 3 minutes. Serve the soup immediately, followed by the meat and the vegetables. Alternatively, you can make a rice in the broth instead of the soup and serve the meat on a bed of rice
* 5 eggs * 1/2 cup flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups keflotiri cheese, cubed
* 1 teaspoon parsley, minced
* butter for frying
Procedures : Beat eggs well; add flour sifted with baking powder and salt. Add parsley and cubed cheese. Mix together well. Brown in butter in frying pan, and drop in the batter, a spoonful at a time, to fry. Keep the heat regulated so puffs do not burn. When they are lightly brown, turn carefully, with slotted spoon, without peiercing, and drain on absorbent paper. Serve hot
a lamb’s liver, heart, lights and intestines juice of 3 lemons
6 spring onions, trimmed, rinsed and finely sliced
25 gr. butter
2 cos lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)
about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley
1.2 lt hot water
salt and black pepper
60 gr. rice
juice of 2 lemons
Serves 6 persons!
Procedures : Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a quite a thick soup
To serve 6-8 persons, you need a lamb that weights about 5 kg!
Procedures : On Easter Sunday Morning, the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside. Then the souvla, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommanded to tie with wire the spine of the lamb on the spit.Two iron poles with forked ends are inserted in the earth by the fire. At the beggining of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.
The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.
A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones. Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which gives those parts the extra heat they require, while the thin body is cooking at a slower speed.
Serve with a lot of fresh season salad, taramosalata, melitzanosalata and Scarlet Easter Eggs.
For those who can’t roast a lamb on the spit, there’s also a recipe for Roast Lamb in the Oven
* 200 gr flour * 2 eggs, beaten
* 12 spoons sugar milk
* 50 gr melted butter
* 200 gr grated graviera cheese
* 2 tea spoons baking powder
* Black pepper
Procedures : Mix the eggs, the milk and the butter in a bowl. Beat the mixture well until it becomes unified. Mix the baking powder with the flour and half tea spoon of pepper. Add it gradually into the egg mixture, stiring the mixture continously. Finally add the grated cheese and mix it well with the egg mixture until the dough becomes unified. Baste a baking pan with the melted butter and dredge over some flour. Spoon by spoon fill the baking pan with drops of the dough. Preheat the oven in 150 C and bake the cookies for 15 – 20 minutes until they take some colour
* Any hard cheese, ladotyri, kefalotyri, parmesan * lemon for pouring juice over the cheese
Procedures : Cut the cheese into 1 cm thick slice. Put it on the grill and let it become slightly brown on both sides. Cheese should be still hard and not so creamy and sticky like when fried. Serve as an appetizer with lemon on the side