Conference turris::cooks

	Okay, first let me start by saying, "AHHHHHHHH!!!!".

	Now that that's off my chest, you could try looking at the
	directory, where you will find that there are already recipes
	for:

	Spanokopita - note 878
	Baklava - note 69

	Perhaps there are others.
	Diane

    The white powder sugar coated cookies may be Kourambiedes or
    Kourabethes.  There seems to be many spellings.  :^)  See note 3241.
    
    The reason why the base noter can't find what he/she is looking for is
    because there are only a few notes that begin with the title "Greek". 
    You need to know the exact food names before searching and that person
    is having a problem with those names....  
    
    I am also suffering a similar problem.  Need a Greek dessert for a
    party next week and can't find anything in here.  (and no, I don't want
    to make baklava this time around)  If someone could tell me the names
    of a few good Greek dessert dishes I could check out 5.*.

    Try DIR/KEY=GREEK

--------------------------------------------------------------------------------
                            How to Make them Goodies
Created: 18-FEB-1986 21:29         3648 topics        Updated:  2-OCT-1992 08:55
          -< Please Don't Start New Notes for Old Topics! Check 5.* >-
 Topic  Author               Date         Repl  Title
--------------------------------------------------------------------------------
    69  SMILEY::BIBEAULT     18-JAN-1985    25  Baklava
   283  VAXUUM::GRAY          1-JUL-1986    10  Spinach Pie (Greek)
   637  COMET2::AIKALA       25-JUN-1987    13  Greek Dish...assistance please.  (Tzatziki)
   878   SUPER::KENAH        16-DEC-1987     0  Spanokopita: spinach and cheese pastry
  1105   AIMHI::LONGLAND      8-APR-1988    13  GREEK BAKING: Pastry, Bread, Desserts
  1582   MYVAX::LUBY         30-DEC-1988    23  Pasticchio
  1740  GIDDAY::BURT         25-APR-1989     6  Avgolemono - Greek Lemon and Egg Soup
  2512  DROPIT::PROTO        16-JUL-1990     5  Moussaka Recipe
  2808  WR2FOR::ABELLAR_MA   18-DEC-1990     3  Greek gyros
  3241  WR2FOR::ABELLAR_MA   30-SEP-1991     2  Kourabethes?
    
    
    Aside from the cookies posted in 3241 (that I put in), where are the
    desserts listed?  The only one is Galatoboureko in note 1105.10 but the
    recipe states that it tastes best served the day it was made. 
    
    Does anyone have the name of a few Greek desserts that can be prepared
    at least a day before serving?

    re: .5
    
    Well, seeing as note 1105 has the words "Greek" and "Desserts" in the
    title, it is logical to enter a reply in that existing note, asking
    readers of the file if they can post some additional greek desserts 
    in that note.
    
1105   AIMHI::LONGLAND      8-APR-1988    13  GREEK BAKING: Pastry, Bread, 
                                              Desserts
    
                                          

Tzatziki (cucumber dip)

1 medium cucumber, peeled and grated   1/2 tsp. salt
1/2 pint yoghurt                       1 clove minced garlic (or more)
1 tsp. lemon juice

Drain cucumber in sieve or colander (very important or dip will be watery).
Combine all ingredients.  Chill at least an hour to blend falvours.




Melitzanosalata (aubergine salad)

3-4 aubergines                 3/4 cup olive oil
1 small grated onion           1 Tbsp. vinegar
1-2 cloves garlic, crushed     salt and pepper
1 large tomato, chopped        black olives and green peppers (garnish)

Wash aubergines, place in baking pan and bake in moderate oven (about 350F)
for about one hour or until soft.  allow the skin to turn black so as to
give a smoky flavour to the salad.  Skin aubergines while still hot and
shop in small pieces.  Mix with onion, garlic, tomatoes, oil, vinegar, salt
and pepper.  Garnish with olives and pepper rings.  Serve with roast meat,
and grilled or fried fish or as appetizer.  Serves six.



Salata (greek salad)

3 tomatoes, cut in wedges             salt and pepper
1 cucumber, sliced                    1/3 lb. feta cheese
1 onion sliced                        2 dozen Greek black olives
2 green peppers, cut in rings         oregano, dried or fresh
6 Tbsp. olive oil                     2 Tbsp. wine vinegar or lemon juice

Place tomatoes, cucumber, onion and peppers in salad bowl.  Shake together,
olive oil, vinegar, salt and peppr.  Top with cubed feta cheese and the
olives.  Sprinkle with oregano.



Souvlaki (grilled skewered lamb)

1 leg of lamb, boned              salt and pepper
1/2 cup olive oil                 oregano
4 Tbsp. lemon juice

Cut lamb into cubes (I would suggest a less expensive cut of lamb than leg,
but make sure it's a good cut) and thread on metal skewers.  Marinate in
olive oil, lemon juice, herb mixture about one hour to overnight.  Grill
meet over glowing coals, turning once, until done (roughly about 10 minutes
per side, but could be less).



Kotosoupa Avgholemono (egg-lemon chicken soup)

6 cups chicken broth           6 Tbsp. rice or orzo
3 eggs                         juice of 1 large lemon (or more)

Bring broth to boil and add rice or orzo.  Cover and cook for 20 minutes
(rice) or 10 minutes (orzo).  While the rice cooks, lightly beat the eggs
and the lemon juice together.  Remove the broth from heat.  Slowly mix
about one cup of the hot broth into egg-lemon mixture.  Add to the soup
gradually while stirring.  Serves six.



Arni Kapama (Lamb Stew)

2 1/2 lbs. stewing lamb, cut in cubes     2 tsp. salt
1 1/2 lemon                               1/4 tsp. pepper
1/2 cup butter                            small piece cinnamon (optional)
2 lbs. chopped tomatoes                   1 Tbsp. sugar (optional)

Sprinkle lemon juice over meat and leave for 1 hour.  Heat butter in a
frying pan and brown meat.  Transfer to large saucepan.  Put tomatoes in
frying pan.  Add salt, peeper, cinnamon and sugar.  Boil for 5 minutes and
add to meat.  Simmer covered for 2 hours.  Serve with potatoes, rice,
macaroni or spaghetti.  Serves 4 to 5.



Melitzanes Papoutsakia (stuffed aubergines)

(Like a reverse moussaka.  One of my favorites.  Papoutsakia means 'little
shoes'.)

2 medium onions, finely chopped       1 egg, slightly beaten
1 lb. minced meat (lamb preferred)    1/2 cup grated cheese (what ever greek
                                      hard cheese you can get)
1/4 cup butter                        2 Tbsp. dry breadcrumbs
2 medium tomatoes, chopped            2 1/4 lbx aubergine (about 12)
2 tsp. salt                           1 cup bechamel sauce (recipe follows)
1/2 tsp. pepper                       1 egg, beaten
chopped parsley                       1 1/2 cups tomato sauce



Bechamel Sauce (makes one cup)

2 Tbsp. butter                        1/8 tsp. pepper
3 Tbsp. flour                         dash of nutmeg
1/2 tsp. salt                         1 cup milk

Brown onions and meat lightly in butter, stirring constantly.  Add tomatoes,
salt and pepper.  cook covered for about 15 minutes.  Remove from heat.
Add parsley, egg, 1/4 cup cheese and bread crumbs.

On the 'top' of each aubergine, peel an inch strip from one end to the other
and make an incision along strip to within an inch of each end.  Place in
baking dish and bake in moderate oven (about 350F) until soft and light brown 
(about 30-45 minutes).  Insert knife blade into incision and stuff with
meat mixture.

Prepare bechamel sauce.  Melt buter over low heat; add flour, salt, pepper
and nutmeg; stir until well blended.  Remove from heat.  Gradually stir in
milk and return to heat.  Cook, stirring constantly, until thick and
smooth.  Add the egg and remaining cheese to the sauce.  Pour abouta
tablespoon on top of each aubergine.  Sprinkle with additional grated
cheese and dot with butter.  If desired, add tomato sauce to the pan.  Bake
in a moderate oven for about 35 minutes.  Serves six.