MELITZANOSALATA / EGGPLANT SALAD (Cyprus recipe)

Prep Time: 50 minutes
Cook Time: 40 minutes

Feta tiganiti - Pan Fried Feta Cheese

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock this variety and I highly recommend it.

Omeleta me Aginares: Artichoke Omelet

In Greek: ομελέτα με αγκινάρες, pronounced oh-meh-LEH-tah meh ahg-ee-NAH-ress

April is peak season for fresh artichokes, making this a springtime favorite, but this omelet is delicious with frozen artichoke hearts as well. This is a Greek country omelet, which means that it's a hearty pie-type omelet, packed with vegetables, and makes a filling main dish. So give it a try now that is fall with frozen hearts.

Cook Time: 35 minutes

Grilled Eggplant dish

Let me get straight into a great seasonal salad with a short introduction. One of my favourite appetizers is the Grilled Eggplant dish. This seasonal eggplant salad recipe is adapted from one of my recipes, and I have been making and enjoying it for well a decade now. My best friends, who ordinarily does not like eggplant all that much, is crazy about this dish.

I used eggplant, tomato, and parsley fresh out of my aunts kitchen garden for this Greek vegetarian recipe. When I cut the eggplant, it was “dripping its honey” as they say in Greece. The tomatoes were moments from the vine, and the parsley was simply redolent with the freshness of its immediacy to hand. I cannot adequately express in words the total satisfaction of cooking and eating fresh produce from one’s own garden; it is a true delight and one of life’s most indulgent pleasures.

Revithokeftedes (Chickpea patties)

Ingredients:

· 1/2 kilo chickpeas, preferably without skin
· 1 big onion or 4 - 5 spring onions, finely cut
· 1 cup of parsley, finely cut
· 2 spoonfuls of dried mint or fresh
· 1/2 teaspoon of oregano
· salt
· pepper
· 2 eggs (optional)
· 2 table spoonfuls of flour
· Extra flour for dredging
· Olive oil for frying


Directions:

Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 - 2 hours depending on the quality of the chickpeas.

Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well.

Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

I could not resist reserving some of those chickpeas with hoummous which I have allready posted.

Lahanosalata… Greek Coleslaw Salad (Λαχανοσαλάτα)

One of the things that always amuses me whenever I see it on a menu or in an advertisement is the phrase “Greek salad”. Now, Greek salad is commonly understood as either one of two things: a combination of tomatoes, cucumbers, onion and feta cheese (and sometimes peppers), or the same aforementioned ingredients with the addition of lettuce. The truth is, Greeks consume more vegetables (both raw and cooked) than all other Europeans, and the numerous “salads” one can find throughout the various regions of Greece are as varied as the terrain. The one thing, though, that never makes it into a “Greek salad” in Greece is lettuce!

Although North Americans are familiar with coleslaw as a side for fish and chips or pulled pork, few of us are aware that coleslaw salad was known to both the ancient Greeks and Romans, and although many regional variations exist today, the combination of shredded cabbage and carrot is as old as the hills. Of course, some things have changed - the colour of the carrot for instance. In ancient times, carrots were either white or purplish in colour. We have the Dutch to thank for the orange colour of present-day market carrots as they bred their national colour into the strain we commonly refer to as “carrots”.

So, the next time somebody asks you to make a “Greek salad”, try this one:

Recipe:

1/3 of a white cabbage
2 large carrots

For the Dressing:

1/2 cup of Greek-style strained yogurt
1/4 cup of olive oil
2 tablespoons fresh lemon juice (or vinegar)
1 tablespoon chopped fresh parsley or dill
1/2 teaspoon dried Greek oregano
Salt & Pepper

1. Wash cabbage well and peel carrots.

2. Shred the cabbage finely with a sharp knife. Cabbage is a tough vegetable due to the density of its layered composition, so you may find it difficult/dangerous to achieve thin slices with a knife in which case you can use a mandoline. Once the cabbage is well shredded place in a large mixing bowl.

3. Shred the carrots into ribbons using a mandoline (or the large holes on a grater) and add to shredded cabbage.

4. Toss shredded cabbage and carrots well to ensure a good mixing.

5. In a food processor/blender, add all of the dressing ingredients (yogurt, olive oil, lemon juice, oregano, parsley, salt and pepper) and blend together until smooth and creamy.

6. Pour dressing overtop of individual servings or mix well into the entire salad before serving.

Garnish with chopped parsley or dill and a Kalamata olive or two.

Taramosalata: Fish Roe (Caviar) Dip or Spread

In Greek: ταραμοσαλάτα, pronounced tah-rah-mo-sah-LAH-tah

This easy to make, no-cook meze is one of the classic Greek dips, and a favorite served with ouzo. The roe comes in plain and smoked varieties, as well as a paste. Smoked cod roe is a whitish color, while carp roe is generally light (uncolored with no additives) to dark (coloring and soy meal added) pink. The lighter color, without additives, is the higher quality.

Preparation Time: 10 minutes

Ingredients:

· 3 1/2 ounces of cod or carp roe (plain or smoked)
· 1 cup of extra virgin olive oil
· 2-3 slices of bread, crust removed
· juice of 2 lemons
· warm water

Preparation:

Run the bread under water and squeeze dry.
Put all ingredients except oil and lemon juice in food processor and blend (setting 2) until mixed. Add oil and lemon juice slowly and continue on pulse until creamy and thick. (Use water to dilute if it gets too thick.) Chill.

Serve well-chilled with wedges of lemon and pita wedges or slices of crusty bread. Garnish with a black olive or green herb leaves.

Alternative preparation:

Using a standing mixer or hand mixer, combine roe and bread in a bowl. With the mixer on low, add oil slowly and build up speed. Add lemon juice when the oil has been absorbed, and warm water if needed to bring it to the consistency of a thick spread (it should not be stiff). Mix to reach desired consistency. The taramosalata in the picture was mixed for a total of 50 seconds until light and airy: 30 to add the oil and lemon juice, 20 to correct taste (with more lemon to increase tartness, more bread to decrease) and achieve desired texture.

Skorthalia (Skordalia): Greek Garlic Dip and Sauce

In Greek: σκορδαλιά pronounced skor-thal-YAH

My older family members would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Prep Time: 30 minutes

Ingredients:

· 1 1/2 pounds of potatoes for boiling
· 6-12 cloves of garlic, minced or grated (to taste)
· 1 cup of extra virgin olive oil
· 1/3 cup of good quality red or white wine vinegar
· 1 tablespoon of salt
· 1/2 teaspoon of freshly ground black pepper

Preparation:

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.

Melitzanosalata: Eggplant Dip Appetizer

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

I have friends who try to save time and make this in a blender or with a hand mixer, but it's very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If possible, cook it over a wood-burning fire or grill with wood chips added.

Cook Time: 15 - 20 minutes

Ingredients:

· 1 Kilo eggplants
· 1/2 cup of extra virgin olive oil
· 4 teaspoons of wine vinegar
· 3 cloves of garlic, minced
· sea salt
· freshly ground pepper

Preparation:

Pierce the eggplants with a fork and char on the grill, or over an open flame (alternatively, cook in the over at 180 - 200°C) until the eggplants turn black and are very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as they can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups

Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Prep Time: 15 minutes

Ingredients:

· 16 ounces (2 cups) of thick Greek yogurt
· 4 cloves of garlic grated
· 1/2 cup of diced or grated cucumber (Kirby or "English")
· 1 tablespoon of olive oil
· 1 - 2 teaspoons of dried Greek mint
· ½ teaspoon salt

Preparation:

Prepare all ingredients in advance. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with the dried mint and serve well chilled.

Shopping Tip:

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results

Preparation Tips:

· Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.
· After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
· The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.

Storage:

Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

Serving Suggestions:

Friends who are passionate about tzatziki serve it with non-Greek foods as well including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes.

Spetzofai: Country Sausage with Peppers & Tomato

The choice of peppers is yours, but unless the sausage is extremely mild, red bell peppers are always a good choice. For mild sausage, try Greek pepperoncini or other mildly hot pepper. In this recipe, I used our local handmade sausage (loukaniko) which has enough spice to make my eyes water, so I chose red, green and orange (sweeter) bell peppers. Note: This is delicious on the second day as well!

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

· 2 pounds of spicy country sausage
· 2 medium onions
· 1 red bell peppers
· 1 yellow bell peppers
· 1 green bell peppers
· 1 large ripe tomato, finely chopped with juice
· 1 clove of garlic, sliced
· 1 tablespoon white or red wine
· 3 tablespoons of olive oil

Preparation:

Cut sausage into slices. Peel onions and cut into chunks. Trim peppers and remove seeds. Cut into chunks.
In a heavy-bottomed frying pan or skillet, saute the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon. Add sausage, peppers, chopped tomato and juice, and garlic, and stir until all ingredients are well mixed. Stir in wine and cover. Cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm. A favorite with rice.
Yield: serves 4

Hummus with Tahini

This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes

Ingredients:

· 2 1/2 cups of canned chickpeas, drained and rinsed
· 1/3 cup of freshly squeezed lemon juice
· 1/4 cup of tahini
· 2 cloves of garlic, crushed
· 1-2 tablespoons of olive oil
· 1/2 teaspoon of ground cumin
· 1/2 teaspoon of cayenne pepper
· pinch of freshly ground black pepper
· 1 teaspoon of salt
· 1/3 cup of water
· parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
About Hummus and Greek Food: Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Dakos: Rusks with Tomato and Cheese from Crete

A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking. You can find rusks at online Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread (without the water).

Prep Time: 10 minutes

Ingredients:

· 1/2 of a large round barley rusk (about 5 inches diameter)
· 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
· 2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
· extra virgin olive oil
· freshly ground pepper
· Greek oregano (rigani)

Preparation:

Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield: One rusk serves 1 as a light meal, 2-4 as a meze.

Fava

Fava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong). Last choice: check your local grocery store for yellow split peas.

Ingredients:

· 1 3/4 cups of yellow split peas
· 4 1/3 cups of water
· 1 tablespoon of sea salt
· 2 tablespoons of olive oil
· -----------
· chopped red onion to garnish
· extra virgin olive oil to garnish

Preparation:

Put the peas in a pot with water to cover generously. Bring to a boil and cook 5-10 minutes until froth rises to the top. Drain the peas and rinse well.
In a pressure cooker, add the 4 1/3 cups water and peas. Bring to a boil, seal, and when pressure reached, reduce heat to low and cook for 10 minutes. Use fast-release of pressure, and open the pot.

Puree the peas and liquid in a food processor bowl, and return to the pot. Add oil and salt. Cook uncovered over lowest possible heat for 15 minutes until it becomes the texture of thick cream, stirring with a wooden spoon to prevent from sticking.
Serve at room temperature in shallow bowls topped off with olive oil and a tablespoon of diced onion.

Yield: serves 8-10 as a side dish, more if combined with other mezethes or appetizers.

To store: Cover and set aside for 12 hours, then refrigerate in an air-tight container.