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The Acropolis recipes

 

This is how to make Souvlaki (it's meat on a stick)

Ingredients:
 
5 Clove Garlic (Finely chopped)
910 g Meat
1 A Little Olive Oil
15 mL Oregano
1-2 Pinch Pepper (To taste)
2-3 Pinch Salt (To taste)


 

   
Directions:
  • Cut the meat into 2 x 2 inch cubes.
     
  • Mix with the rest of the ingredients and marinate,   preferably overnight in the refrigerator.
     
  • Skewer with or without your favourite vegetables( like mushrooms, peppers, onions or tomatoes) and barbecue at medium heat.
     
  • Baste with an olive oil, lemon juice and oregano brine.
     
  • **For a little bit of tang, add 1/4 cup fresh lemon juice to marinade!

 

 

This is how to make Macaronia Me Kima (it's spaghetti with minced meat sauce)

 Ingredients:
 
1 Whole Bay Leaves
500 g Ground Beef (Minced Beef)
60 mL Olive Oil
1 Medium Onion (Chopped)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
500 g Spaghetti
280 mL Tomatoes (Fresh or Canned)


 

   
Directions:
  • Heat the oil in a pan and sauté the onion.
     
  • Add minced meat and continue to sauté.
     
  • Add the rest of the ingredients and simmer for 45 minutes to 1 hour.
     
  • Add water if required.
     
  • Boil spaghetti in plenty of salted water for 10 - 15 minutes.
     
  • Drain and butter if you want.
     
  • Serve the spaghetti on a platter, pour the sauce over top and sprinkle with grated cheese.

 

 

This is how to make Calamari (it's squid rings)

Ingredients:
 
1 Cup Calamari (Chopped to bite-sized pieces)
1 Pinch Pepper (Freshly ground)
1 Pinch Salt (Or season to taste)
1 Cup White Flour
1 Cup White Onions (Finely diced)


 

   
Directions:
  • Wash the calamari.
     
  • Place the flour in a mixing bowl and lightly flour the calamari.
     
  • Salt and pepper the calamari to taste.
     
  • Place the calamari in the heated vegetable oil. Fry until golden.

 

 

This is how to make Bifteki (it's Greek hamburger patties)  

2 lb Beef or Pork (Minced)
2 Item Bread Slices (Soaked in water for 10 minutes)
1 Item Egg
1 Whole Lemons (To garnish)
1 Tablespoon Mint (Chopped)
1 Medium Onion (Grated)
1 Tablespoon Oregano
1 Bunch Parsley (Chopped, to taste)
1 Pinch Pepper (To taste)
1 Pinch Salt (To taste)
2 Tablespoon Thyme


 

   
Directions:
  • Squeeze excess moisture from the bread and discard the crusts.
     
  • In a bowl, mix together all the ingredients by hand.
     
  • Let this mixture stand for half an hour if you have the time.
     
  • Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire.
     
  • They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.
     
  • Serve them with quartered lemons on the side of the platter, with some fresh salad

 

 

This is how to make Kotosoupa (it's chicken soup)

Ingredients:
 
1 Batch Avgolemono Sauce
1 Whole Chicken
1 Whole Onion
1 Pinch Pepper (To taste)
1 Cup Rice or Orzo
1 Pinch Salt (To taste)


 

   
Directions:
  • Place the chicken in a large stock pot and fill with enough water to cover it.
     
  • Bring to a boil and remove the foam.
     
  • At this point, add the onion and salt and pepper to taste.
     
  • Once the chicken is boiled, remove it and the onion from the pot.
     
  • Now add the rice or orzo to the broth and let it boil.
     
  • When the rice or orzo is ready, add the avgolemono sauce.
     

 

 

this is how to make Mayeiritsa (it's traditional Easter soup)

Ingredients:
 
4-5 Whole Green Onions (Finely Chopped)
1/2 lb Lamb's Intestines
1 Whole Lamb's Liver
1-2 Medium Lemons (Juiced)
1 Small Lettuce (Finely Chopped)
3 oz Olive Oil
6 oz Rice


 

   
Directions:
  • Wash the liver and intestines well and drain.
     
  • Boil in water for 40 minutes, skimming the froth.
     
  • Remove from the pan and chop into small pieces.
     
  • Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
     
  • Add it all to the stock and boil for half an hour.
     
  • Add the rice and simmer for another 15 minutes.
     
  • In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
     
  • Slowly add a little stock from the pan while beating.
     
  • Slowly beat in this mixture to the stock pot and stir well.
     
  • Do not allow the soup to boil.
     
  • Serve immediately, garnished with finely chopped dill.
     

 

 

This is how to make Kotosoupa (it's a chicken based soup with a creamy lemon sauce) 

Ingredients:
 
1 1/4 Cup Chicken Broth (Or substitute with water)
1 Cup Couscous
1/2 Cup Feta Cheese (Crumbled)
2 Tablespoon Lemon Juice
2 Tablespoon Olive Oil
2 Whole Tomatoes (Ripened)


 

   
Directions:
  • Bring chicken broth or water to boil.
     
  • Add the couscous.
     
  • Remove from heat. Allow to stand for 5 minutes.
     
  • Add chopped tomatoes, feta cheese, olive oil and lemon juice and mix thoroughly.
     

 

 

This is how to make Manestra Salad (Zesty pasta salad)

Ingredients:
 
1 Package Manastra Pasta
5 Teaspoon Olive Oil
1 Teaspoon Oregano
1 Pinch Pepper (To taste)
2 Teaspoon Salt (Or 1 cube concentrated chicken broth)
1 Can Tomato Juice


 

   
Directions:
  • Boil the tomato juice, add olive oil, salt or chicken juice, oregano, pepper.
     
  • When boiled, add manestra and boil for ~20-25 minutes or until most of the tomato juice is absorbed.
     
  • Serve with feta cheese if desired

 

 

This is how to make Loukoumades (Greek style doughnuts)

Ingredients:
 
1 Pinch Cinnamon (To taste)
2 Cup Flour
1 A Little Oil
1 Teaspoon Salt ("Light" teaspoon)
1 Handful Sesame Seeds
1 A Little Thyme Honey
4 Teaspoon Yeast


 

   
Directions:
  • Thin the yeast in 1/2 cup of warm water.
     
  • Mix the flour with the salt and put it in a deep ball.
     
  • Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste.
     
  • Cover and leave in the shade for 1 1/2 hour until it rises and forms bubbles under the surface.
     
  • Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time.
     
  • The mix will form round dumplings.
     
  • Remove them with a strainer/laidle when they darken a little.
     
  • Pour honey over them, cinnamon and the sesame seeds.
     

 

 

This is how to make baklava (Crushed nuts in a fyllo pastry topped with syrup)

Ingredients:
 
7/8 lb Almonds (Ground)
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove (To taste)
1 lb Fyllo Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water


 

   
Directions:
  • Mix the almonds, cinnamon and clove.
     
  • Butter a pan and place 4 buttered sheets of fyllo.
     
  • Spread a thin layer of the mix and then two more sheets of fyllo.
     
  • Repeat until you have 4 sheets left, which you use for the top layer.
     
  • Cut the baklava in squares, all the way to the bottom of the pan.
     
  • Top with the remaining butter and bake in medium oven for 45 minutes.
     
  • Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.
     
  • Remove any froth off the top and pour over the baklava.
     
  • Serve cold.
     

 

Saganaki (Pan fried cheese with a squeeze of lemon)

Ingredients:
 
1/8 Cup Butter
1/2 lb Kefalograviera Cheese
1 Whole Lemons (Squeezed)


 

 Directions:
  • Cut the cheese into a slab about 3/4" thick.
     
  • Heat the butter in the frying pan and sear the cheese.
     
  • As the cheese starts to brown pour the lemon juice over it and remove from the heat.
     
  • Serve hot with fresh pita or bread for dipping.
  • this is our pride and joy

 

We got these recipes from:

http://www.eatgreektonight.com