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Greek dishes Main Meat Video

Chicken legs in tomato

Chicken legs in tomato sauce
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Chicken legs in tomato sauce

Recipe by adminDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • chicken legs (2 for each person)

  • tomato concentrate sauce (around 150 grams)

  • 1 chopped onion

  • olive oil

  • parsley

  • salt

  • hot pepper

  • one knorr’s cube

  • one spoon of sugar (option, if the tomato sauce is bitter)

Directions

  • Add salt and hot pepper to chicken legs and put on the side
  • Glaze the onion on the hot olive oil
  • Add tomato sauce to the glazed onion, mix together till will be one structure
  • Add chicken legs, parsley, one knorr’s cube
  • Simmer under the cover till the chicken is ready (the meat is going out of the bone easy

Recipe Video

Notes

  • Serve with potato, rice or pasta, kali orexi!
Categories
Greek dishes Main Meat

Moussaka

This is the most recognizable Greek dish, it is cooked exceptionally long, it is time consuming and of course delicious! Strangely, if they make moussaka in Turkey (this is extremely rare), they call it Balkan moussaka.
The following recipe was given to me by my friend Maria, a native Samian (Greek from the island of Samos), which is relatively simple, and I am sure that everyone can prepare moussaka at home.

Moussaka
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Moussaka

Recipe by adminCourse: MoussakaCuisine: Greek, Aegean cuisine


The following recipe was given to me by my friend Maria, a native Samian (Greek from the island of Samos), which is relatively simple, and I am sure that everyone can prepare moussaka at home.

Ingredients

  • 3 medium-sized eggplants

  • 3 medium sized squashes

  • potatoes about 4 pieces of medium size

  • grated yellow cheese – 200 grams

  • Bread crumbs (a bit)

  • butter (just a little bit)

  • Spices

  • 1 tablespoon salt – can be replace with two broth cubes

  • 1 tablespoon black pepper 

  • 1 tablespoons oregano or others herbs – what you prefer

  • half teaspoon oregano

  • Meat sauce

  • two red onions – chopped

  • 500 grams of minced meat – beef, pork or mixed

  • olive oil

  • parsley

  • 2 garlic cloves

  • 2 jars tomato puree or mixed tomatoes (5 pieces)

  • Béchamel sauce (you will find in the chapter with sauces) 

Directions

  • We start with eggplants – they must be cut, salt and set aside for an hour to let go of the water.
  • Make a meat stuffing:
    Glaze the onion in olive oil, add ground meat and mix, add mixed tomatoes (tomato puree), add parsley and grated or squeezed garlic. Add a little salt and pepper – I add two broth cubes instead of salt and pepper, some Herbes de Provence, a bit oregano, a bit hot pepper. Mix everything and the meat is ready.
  • By this time, our eggplants should already let go of the juice, so we wipe them from above with a paper towel and put in a preheated oven, where we bake for about 15 minutes – check with a fork. You can also make eggplants by frying them in a frying pan, but then they will be more greasy – it is up to you, I choose the option of baking eggplant in the oven.
  • Then cut into slices of squash and potatoes and bake in the oven until tender.
  • When we have it ready, we start to make the moussaka’s layers, the order is as follows:

    butter – we grease the bottom of the roasting pan,
    bread crumbs – pour a bit to the bottom of the pot
    baked potato slices,
    first layer of meat,
    baked / fried eggplant,
    cheese,
    baked / fried eggplant,
    second layer of meat,
    baked squash slices,
    third layer of meat,


    And cover everything with béchamel sauce.
  • Put everything in the oven and bake at 180 degrees for about 45-50 minutes – until the top is golden brown. 

Notes

  • Practical note: after removing from the oven, the moussaka must “stand”, according to my experience just to cool down, then for a bit in the fridge and will keep the form “at attention”, otherwise it will melt, to avoid this we can make a denser sauce béchamel.
Categories
Greek dishes Main Meat Soups

GREEK BEEF SOUP, GUVECI

If we think about the name of this dish, we have no doubt that it appeared on greek tables thanks to the Ottoman Turks. Güveç (read giuwetz) is nothing more than a turkish, traditional clay pot in which is using till today in Turkey to make different dishes are baked. However, in Greece, the name was adopted, softening the word (adding “i” at the end) and the name of the dish that hundreds of years ago came with the Turkish invader in this pot.

GREEK BEEF SOUP, GUVECI
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GREEK BEEF SOUP, GUVECI

Recipe by adminCuisine: Greek CuisineDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Guveci in the Greek version (Greek write gouveci) is nothing but a decent beef broth. I received the following recipe from Father Teofani, previously superior of the Vrontda monastery in Samos, currently Abbot of one monastery in Meteora (St. Nicholas Anapafsas).

Ingredients

  • 0.5 kg boneless beef – cut into 3 cm x 3 cm pieces

  • 5 chopped carrots

  • 5-6 peeled onions, whole

  • 5 whole peeled tomatoes

  • A cup (200-250 grams) of orza pasta

  • 4 bay leaves

  • salt,

  • pepper

  • 8-10 grains of allspice

Directions

  • Boil beef, carrots, onions and tomatoes in a large pot until tender. We leave the vegetables whole – except the carrot, which we cut into smaller parts. We add water during cooking, because it will simply evaporate.
  • When the beef is tender – usually takes 3 to 4 hours – add salt, pepper, add bay leaves and allspice.
  • After 30 minutes, add the orza pasta and cook (in this soup) until soft. 
  • And – ready!

Notes

  • The soup served can be sprinkled with grated cheese, but I do not like it.
  • In some places GUVECI is served as a regular dish, not as a soup