Five Greek Recipes You'll Enjoy

Lagana: Greek Lenten Bread

Ingredients

• All-purpose flour 4 cups Vegetable or olive oil 1/2 cup
• Dry yeast 2 teaspoons Salt 1/2 teaspoon
• Water Sesame seeds

Method:

1. Preheat the oven to 355 ºF (180 ºC).
2. Sprinkle the yeast in 1 cup of warm water. Leave it for 30 minutes until it foams.
3. In a large bowl, add the yeast-water mix, the oil, and flour, and mix with a wooden spoon until blended.
4. On a floured surface, knead the dough until it no longer sticks to your hands and is soft and malleable. Form into a flat loaf, like a rectangle with rounded corners. Final loaf height is about 1 1/2 inch high (after doubling in size and baking) so pat it quite flat. Cover with a towel and allow it to sit until doubled in bulk, about 45 minutes.
5. Brush lightly with oil, and sprinkle with sesame seeds.
6. Bake at 355 ºF (180 ºC) for 30-40 minutes, until golden.

Pita Bread

Ingredients:

• Bread flour 4 cups Olive oil 1 tablespoon
• Active dry yeast 1 tablespoon Salt 2 teaspoons
• Warm water 1 1/2 cups Sugar 1 tablespoon

Method:

1. Dissolve the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
2. In a large mixing bowl, add flour and make a well in the center. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume.
3. Preheat oven to 350F (175C), and lightly oil baking sheets.
4. Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. Place on baking sheets and cook on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes.
5. Remove from oven and place on a tray covered with a clean dishtowel.
6. Eat the pita bread when cooled.

Souvlaki Hoirino: Grilled Pork

Ingredients:

• Pork shoulder 2 1/2 pounds Olive oil 2 tablespoons
• Sea Salt 1 tablespoon Ground Greek oregano 1 teaspoon
• Red wine 2 tablespoons Ground pepper 1/2 teaspoon

Method:

1. In a bowl, pour wine and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
2. Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
3. Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip

Ingredients:

• Greek yogurt 2 cups Olive oil 1 tablespoon
• Diced garlic 4 to 10 cloves Lemon juice 2 teaspoons
• Peeled, diced or shredded cucumber 1/2 cup

Method:

1. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber.
2. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
3. Slight variations include 1 tablespoon of either finely chopped fresh dill or fresh mint. Either one makes a tasty addition.

Sarikopita: Cheese Pie

Ingredients:

• Sfoliata phyllo dough 1 pound Egg 1
• Myzithra “sour” cheese 1 1/2 cup Cinnamon 1 teaspoon
• Confectioner's sugar for dusting Olive oil for frying
• Fresh mint, finely chopped 1 teaspoon

Method:

1. In a small bowl, combine the cheese, egg, and mint with a fork, mixing until well blended. It will be fairly dry mixture.
2. On a lightly floured work surface, roll out the phyllo using a pasta machine (setting 6) or a rolling pin to the thickness of 2 sheets of copier paper.
3. Sprinkle the dough with flour to keep it dry. Cut into strips 5 inches wide by 12 inches long. Place several teaspoons of the cheese mixture down the center of the dough lengthwise, stopping about 3/4 inches from the ends. Fold the dough over the cheese, and form the strip into a circle while keeping it flat on the work surface. Press the ends together.
4. Fry over medium heat in about 1/4 inch of preheated oil, until lightly browned on both sides. Drain on absorbent paper toweling and serve dusted with confectioner's sugar.