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posted by Jill_17

1 packet of tube पास्ता
½ kilo of minced meat
½ cup of oil
½ of roughly chopped cheese
1 ½ cups of टमाटर juicesalt, pepper
a little cinnamon and nutmeg

For the béchamel sauce

1 ½ lt. of milk
1 packet of Béchamel sauce
3 eggs (optional)


Boil the पास्ता for around 15 minutes. Drain, rinse in cold water and set aside until the minced meat is prepared.

Place the oil, minced meat, salt, pepper, cinnamon and nutmeg in a pot. Sauté for 15 मिनटों and then add the टमाटर रस and leave to simmer for half an hour. During this time prepare the Jotis Béchamel sauce in line with the...
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posted by Jill_17

    (Stuffed Vegetables)


8 large tomatoes, large peppers, aubergines, courgettes या combination
150 gr. long-grain rice
350 gr. onions
200 ml जैतून oil
250 gr. tomatoes, peeled and thickly grated
150 ml water
1 प्याली, सिलाई chopped parsley

o Prepare the vegetables to be stuffed and reserve their pulp.
o Place the चावल in a bowl.
o Add the onions, the fresh herbs, the shredded टमाटर या aubergine
या courgette pulp...
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posted by Jill_17

(Semolina and बादाम Cake)


The traditional golden formula for halva is counting 1, 2, 3, 4.
What this means is:

1 cup जैतून oil
2 cups coarse semolina
3 cups of sugar
4 cups of water.

Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead
of जैतून oil they may use sunflower seed oil.

You will also need:

100 gr. blanched almonds
2 tablespoons of cinnamon for sprinkling on top

Serves 8

o Put the oil in a large...
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posted by Jill_17

     (Corfu Strapatsada)


3 tablespoons जैतून oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, अजवायन के फूल या basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork

Serves 4

o Heat the जैतून oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 मिनटों until all the liquid
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 मिनटों until the eggs are
cooked but not too solid.
posted by Jill_17

How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_,
which is a cookbook published द्वारा Congregation Beth David Sisterhood. Anyhow,
Mrs. Leitner has a recipe with no meat in it. This is being printed without
permission, but I at know her and I'm sure she'd be honored to have her
recipe पोस्टेड here:

0.5 c. veggie oil
4 medium onions (chopped)
1 c. uncooked rice
1 c. parsley (minced)
0.5 c. raisins...
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posted by Jill_17

This is someone's aunt's recipe. They find it heavenly:

3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. जैतून oil
रस of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, choppped
1 tsp. dried mint (optional)
salt and pepper to taste

Thoroughly rince चावल and drain well. Mix the चावल and all the above
ingredients in a bowl. If आप are using fresh अंगूर leaves blanch
in boiling water for a minute. Stuff and cook. आप could use torn
अंगूर leaves या slices of टमाटर to line the bottom of the pan so
that the bottom layer of stuffed अंगूर leaves won't scorch.
posted by Jill_17

     (WITH MEAT)

(transcribed द्वारा somebody observing their old granma do it the tradiotional way)


1 lb. ground beef
1 large onion, chopped
1/2 c. white rice
1 egg
1/2 c. dry mint
1 T. butter, softened
1/2 bunch fresh parsley
dill, if convenient
3-4 T. नींबू juice
water, if needed

Knead all ingredients in a bowl. If the consistency is too hard, add
water, one tablespoon at a time (up to 4 T.).

Grape leaves...
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posted by Jill_17
Graviera Kritis

Graviera Kritis cheese is produced from भेड़ दूध in Crete. In certain circumstances, where goat दूध is added, its percentage cannot exceed 20% of the total. It is a दूध particularly rich in fat and caseins, ingredients that are maintained almost completely during the transformation from दूध to cheese, and as a result can be found in high quantities.

The दूध used for the production of this cheese must come from जानवर that are allowed to graze freely in mountaineous and semi-mountaineous regions in Crete, where no polutants such as insect repellents या peesticides can...
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posted by Jill_17
Cucumber and yogurt dip. This dip is extremely popular
throughout Greece and is almost always included in the
assorted appetizers served in restaurants and tavernas.


2 cups plain yogurt.
2 large cucumbers.
1 tablespoon minced garlic.
1 tablespoon white vinegar.
2 tablespoons जैतून oil.
Salt and pepper to taste.


Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours या overnight in the refrigerator.

(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, जैतून oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
टोस्ट points, crackers, या pita bread.

(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, जैतून oil, salt, and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and


2 cups.
posted by Jill_17

1 kilo of aubergines
½ kilo of minced meat
1 cup of butter
1 average-sized onion, finely chopped
1 cup of टमाटर juice
salt, pepper, allspice, nutmeg
300 gr. of Feta cheese, finely crumbled
2 packets of Béchamel Sauce
4 cups of milk
a little grated gruyere cheese


Place half the मक्खन in a pan and sauté the onion, add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the टमाटर juice, parsley, salt, pepper, nutmeg and allspice. Leave the minced meat and sauce to simmer until the liquids have evaporated. Prepare the Jotis Béchamel Sauce...
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