Ideas for a authentic Greek dish?

Question

I want to make something
Greek. The only guidelines are that it's not lamb and there are no eggs in the dish (allergic to eggs). Any ideas greatly appreciated!

Answer 1

There are eggs in spanikopita....

MY Yia Yia(Grandmother) used to make a dish called Bourecki..I think that's how it's spelled...

Anyway...

It's Potatos,Zucchini,Onions and Feta cheese...

Layered like a lasagne.

Slice the potatos and the zucchini into 1/8 inch slices.

Put some olive oil at the bottom of the pan so it doesn't stick

start with a layer of potato

then sliced onion then zucchini and then crumbled feta cheese

Layer like this until the pan is full to the top....like a lasagne.

cover with foil and bake at 375 for about 60min or until potatos are nice and soft.

take foil off and keep in oven for about 15 min more to brown the feta cheese at the top.

I still make this dish once in awhile and everyone loves it.

Answer 2

Spanikopita, usually does not have eggs. Philo dough is extrememly tempermental and is very hard to handle. it must stay moist or it will crack and break. The filling w/ spinach is mostly that w/ plenty of feta, garlic and onion. You can buy it pre-made at certain grocery stores, then you just just bake it and serve! Those are pretty tasty. Then there is the Greek Salad. OR you could go the library and browse through a Greek cookbook and see for y ourself what would be most appropriate and you could simply xerox it and make the dish yourself! That would be impressive. Good luck!

Answer 3

Two ideas:



Tzatziki



take a few cloves of garlic and mince fine (use a press if you have one)



dice the solid flesh of a cucumber (half a very large cucumber) ... remove and discard the skin and the center part (with the seeds) first -- I do this by peeling and quartering the cuke lengthwise then cutting out the center on the angle with my chef's knife.



add juice of a lemon and a pinch of salt.



add plain yogurt (Greek style if you have it).



the proportions are not so important ... adjust to your taste and the strength of the aromatics.



make in advance and let the flavors meld -- keeps for 2-3 days. If some of the whey (liquid) separates just pour it off.



Serve with crackers, pitas, or chucks of bread, or diced raw vegetables.





Stuffed squid:



Get the large squid tubes:



Make a stuffing with cooked rice, onions, garlic, some crab or minced shrimp or leftover pieces of the squid itself. You could also use some ground beef instead.) Season with mint, oregano, thyme, and lemon zest, salt and pepper. You could also add some chopped spinach for color and flavor ... I like fresh baby spinach. If you have a favorite recipe (like for stuffing green peppers ... by all means use it.



Stuff the tubes (use a bag, pastry or Ziploc with corner cut off to help fill them if necessary) and bake for 20 minutes at 350 degrees with your favorite tomato sauce recipe ... chopped olives would be a nice touch. You could also cook them on the grill and add the sauce at the end.



If you don't want tomato sauce then just bake the squids in a lightly olive oiled pan and top them with a lemon cream sauce to serve. You could even use a brown gravy (if you used beef).



Note: If the squid turn out tough it is either because they were cooked too long or not long enough.

Answer 4

Real greek food is simple. Chicken roasted in lemon and oregano with potatoes. Look up the roasted potatoes as there is a certain but easy way to make them.



Marinated pork Kebabs are good as well But if you really want to seem authentic make some stuffed grape leaves. They are very simple and easy to make plus you can find the leaves in most any grocery store.



Whatever you do serve some olives and marinated Feta cheese beforehand. Not the predone stuff. Get a block of Feta and coat it with olive oil, oregano, thyme, some garlic cloves, etc. You can do this weeks in advance....... it will not go bad. And don't forget to serve some crusty bread. Greeks (well doesn't everybody?) love their bread.



Questions? Email me.

Answer 5

Garides saganaki (Greek Shrimp with Feta)



3 tbsp. olive oil

2 1/2 cups chopped onions

1/4 cup finely chopped fresh parsley

1 clove garlic, minced

1/2 tsp. sugar

3 cups chopped fresh plum tomatoes (about 1 1/2 lbs)

1 cup dry white wine, preferably retsina (Greek resinated wine)

1 1/2 lbs. shrimp, peeled and deveined

1 cup crumbled feta cheese



Preheat the oven to 425 F. Warm the oil in a nonreactive large skillet over med. heat. Add the onions and saute until a light golden brown, 7 min. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring occasionally, for 30 seconds. Remove from the heat. Pour the shrimp and sauce into a 2 qt. casserole. Top with the feta cheese. Bake until the cheese melts, 5 min.

Answer 6

This has no eggs. By coincidence, I was even thinking of making this for dinner tonight!



Kotta Pilafi (Chicken Pilaf)



Ingredients



(6 servings)



6 Chicken breasts (about 3 pounds)

1/4 c Butter

1 md Onion, finely chopped

1 1/2 c Canned tomatoes

2 c Water

1 ts Ground cinnamon

Salt and pepper

1 c Uncooked rice

Dairy sour cream





Instructions



Saute chicken breasts in butter until golden brown. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf.

Makes 6 servings.

Answer 7

Pastitsio: Baked Meat & Pasta Casserole

Some recipes for this dish do not call for cinnamon in the meat sauce, but in this classic version, put it in. It's a signature taste that has made pastitsio one of the most well-known Greek dishes. This recipe also calls for a thick béchamel sauce.



INGREDIENTS:

1 1/2 pounds of large tubular pasta (such as ziti #2)

1 cup of olive oil

1-2 cloves of garlic, finely minced

1 1/4 cup of chopped onions

1 1/2 pounds of ground beef

2 1/2 cups of peeled, chopped plum tomatoes

1 1/2 teaspoons of ground cinnamon

6 whole cloves

salt

20 or more ground peppercorns (to taste)

1 1/4 cups of grated kefalotyri cheese (or pecorino)

1/2 cup of breadcrumbs

béchamel sauce with cheese or basic béchamel

PREPARATION:

Make the Meat Sauce



Sauté the onions until translucent in 2 tablespoons of olive oil in a large heavy-bottomed frying pan. Add meat and continue to stir until lightly brown. Add the tomatoes, spices, garlic, salt, and pepper and stir well to combine.

Reduce heat and simmer until liquid has been absorbed, about 30-35 minutes. This is very important - the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, and allow to cool.

Preheat oven to 350F (160C). Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.



Prepare the Pasta



While the meat is simmering, prepare the pasta. Cook until slightly underdone, remove, drain, toss with a couple of tablespoons of olive oil to prevent sticking, and set aside.



Make the béchamel sauce with cheese or 6 cups of basic béchamel.



Spread the breadcrumbs evenly on the bottom of an 11x15x3-inch baking pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese. Add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the béchamel evenly over the top.



Bake at 350F (160C) for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.



Remove pan from oven and allow to cool before serving (pastitsio is served warm, not hot).



Yield: serves 6-8



Notes: This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight, and cooked the next day after adding the sauce.

Answer 8

Here is a recipe I use use I make gyros at home. It's the yogurt sauce I pour on them. I kinda sounds like what you had. My sister-in-laws husband is Greek and he gave me this recipe. We love it so much that we use it on everything now. Here it goes... Ingredients 1 (16 ounce) container plain yogurt 5 cloves garlic 1 pinch salt 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped 1 (4 ounce) package cream cheese, softened (optional) 1/2 tsp of cumin 1 diced fresh tomato Directions 1. Scoop the yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, cumin, tomato and cream cheese into the yogurt and garlic mixture. And enjoy! I hope this helps if it's not it then atleast you'll have something similar, right? Happy Cooking! :0)

Answer 9

Alright, there is a Greek dish called "Bourdeto". Take 2 scorpion fish also called "scorpina" and place them to boil in a casserole with tomato juice, onion, garlic, red pepper and a pinch of salt. You live them to boil up to the point the juice becomes cream-like. Then you add rice-any kind should do-but preferably the usual type Uncle Ben's. After it boils add a small glass of red wine and you are done...

Answer 10

Quick and easy.



Tzatziki



8oz sour cream

1 cucumber peeled, seeded and shredded with a grater.

1/4 cup olive oil

1tsp salt

4 cloves garlic pressed

Mix all together and refrigerate for 20 min. to let the flavors develop



It sounds simple but it is a stable on the greek table.

spread it on bread or dip any type of cooked/grilled meat in it.

Answer 11

Ingredients:

Four pieces of boneless, skinless chicken breasts

juice of two lemons

four or five potatoes, peeled and sliced french-fry style

1/2 cup olive oil

1/2 to 1 cup of water

one head of garlic, the cloves peeled but whole

oregano, salt, and pepper to taste



Procedure:



Place chicken in a shallow baking tray.



Arrange potatoes around chicken pieces. Scatter whole peeled cloves of

garlic around chicken and potatoes.



Mix together lemon juice and olive oil, and pour evenly over chicken

and potatoes. Add water until potatoes are just about covered.



Add salt, pepper to taste. Cover chicken and pototoes with generous

amounts of oregano.



Bake at 350 degrees, until tops of chicken are reddish brown.



Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes

aren't at least half-covered with liquid, add water.



Return to oven for about 15-20 minutes. Chicken is done when both

sides a lightly browned and potatoes are soft when touched with

a fork.



Serve with a crusty bread, or with pita bread.

Answer 12

Look up a recipe for Spanokopita. It's a flour type wrap with spinach and cheese inside. If it looks too hard to make, Wal Mart carries the Sam's Club brand frozen that you just pop in the oven. They're elegant and delicious!!

Answer 13

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."



INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

1 bunch green onions, chopped

2 cloves garlic, minced

2 pounds spinach, rinsed and chopped

1/2 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup ricotta cheese

1 cup crumbled feta cheese

8 sheets phyllo dough

1/4 cup olive oil

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot

Answer 14

Rolled grape leaves (aka "dolmas") are always good. You can buy the grape leaves in jars at the Greek food store. You can try all kinds of stuffing inside of the grape leaves.



Here is a recipe: http://www.greatpartyrecipes.com/dolmasrecipe.html

Answer 15

Oh, go to allrecipes.com and find a recipe for a greek salad, yummy! I have also done the pitas with chicken and the tzatziki sauce. Very good.

Answer 16

IMHO there is nothing as good as a Greek salad!! Authentic recipe to be found at the link below :)

Answer 17

any grilled meat seasoned with oregano, mint and lemon (zest and juice) is very greek - especially when cubed & skewered first. you can add those ingredients to ground beef (its better with lamb/beef combo, but i realize you don't want the lamb), and form oval shaped meat balls around skewers. grill them off like kebabs. serve with tzatsiki (yogurt mixed with peeled, seeded & finely diced cucumber, diced onions & garlic, and a little dill or mint) and pita bread - opa!

Answer 18

Title: AUTHENTIC GREEK LAMB

Categories: Main dish

Yield: 1 Servings



-====================



Ingredients:



Leg of lamb many cloves of garlic lots of oregano and pepper lots of

lemon juice a bit of salt Place many cloves of garlic under the

skin/into the meat all around the leg. Sprinkle lots of oregano,

pepper, lots of lemon juice, and a bit of salt on to the meat. Cover

with aluminum foil & bake. The meat should still be brown/pink when

done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a

crust on the leg. Converted by MMCONV vers. 1.40

Answer 19

Greek Zesty Chicken

2 1/2 to 3 -pound fryer chiken cut up

1/2 cup olive oil

1/4 cup lemon juice

2 teaspoons dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, chopped

Lemon slices



Place chicken in ungreased oblong pan 13x9x2 inches. Mix remaining ingrients except lemon slices.;pour over chicken.

Cook uncovered in 375 degree oven F, spooning oil mixture over chicken every 30 minutes. Turn chicken; cook until thicken pieces are done., about 30 minutes. Garnish with lemon slices.





Greek Isle Seafood Medley

* 1/2 cup sugar

* 2 dozen littleneck clams

* 4 to 6 tomatoes, diced (medium)

* 1/2 pound calamari (cleaned and cut)

* 1/2 pound scallops

* 1/2 pound crabmeat

* 3 tablespoons olive oil

* 1/2 pound shrimp (peeled and deveined)

* 2 shallots

* 1 1/2 teaspoons TABASCO brand Habanero Pepper Sauce

* 2 garlic cloves\x09

* 1 tablespoon fresh chopped dill

* 1 cup cream sherry

* 8 ounces kalamata olives (pitted and sliced)

* 1 tablespoon TABASCO brand Garlic Pepper Sauce

* 2 pounds angel hair pasta



Chop garlic and shallots, then sauté in oil, in a large sauté pan over medium high heat, with scallops until scallops begin to brown slightly. Add tomatoes to pan with garlic, shallots and scallops, cooking approximately 20 minutes uncovered. Then stir in sugar and add cream sherry and TABASCO® Pepper Sauces; continue to cook adding shrimp, crabmeat, calamari, clams, dill and olives. Prepare pasta according to package directions. When clams open, reduce heat to a simmer and remove any unopened clams; drain and rinse pasta. Serve Seafood Medley over pasta. Top with feta cheese and squeeze fresh lemon over entire dish.



Serves 6 to 8.



Greek Pilaf

2 medium tomatoes, coarsely chopped

2 tablespoons chopped onion

2 tablesppons margarine or butter

2 cups water

1 cup uncooked regular rice

1 teaspoon instant beef bouillon

3/4 teaspoon salt

1/8 teaspoon pepper



Cook and stir tomatoes and onion in margarine in 2-quart saucepan over medium heat 2 minutes. Stir in remaining inggredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve with grated Parmesan cheese if desired.

Answer 20

You can make Moussaka with minced beef and there is no need to include eggs (I never do). You don't have to use aubergines (aka eggplants) either, as it is just as successful with courgettes. It is always a success! http://72.14.253.104/search?q=cache:LJKZr62Nko4J:www.premiersystems.com/recipes/moussaka.html+moussaka&hl=en&gl=us&ct=clnk&cd=4

Answer 21

Spinach pies or Pastitio

Answer 22

Go to this website http://enostos.net/recipes/ or google "greek recipes"