1. Keftedes 

Greek Meatballs:

1 medium yellow onion, grated

3 garlic cloves, minced

Greek extra virgin olive oil

1 lb lean ground beef

1/2 lb ground lamb or pork

1 large egg PLUS 1 egg yolk

1tsp dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and Pepper

3 lemons

Flour for dredging

1 1/4 cup chicken broth

In a large skillet, heat 2 tbsp olive oil over medium heat. Add onions and garlic, stirring until golden. Transfer contents into a large mixing bowl and set aside. To the mixing bowl, add the meat, 1 egg, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand. Form into balls the size of tablespoons. Roll lightly into flour. Add 1/4 cup of olive oil to a skillet on medium heat and add meatballs. Cook for about 10 minutes until well-crusted on all sides. Move onto paper towels to drain excess fat. In the skillet, whisk 1 egg yolk with chicken broth and lemon juice. Add meatballs back in, cooking for another 5 minutes.

2. Souvlakia

Greek Kabobs:

4 lb. pork tenderloins, chicken, or center-cut pork loin, cut in 1" pieces

1 tsp. salt

1 tsp. pepper

2 T. garlic

1 cup vegetable oil

1 T. oregano

1 cup lemon juice

1 cup dry wine (white or red)

Mix all of these ingredients together. Add pork cubes, marinating them overnight (at least 8 hours). Skewer meat on wooden sticks. Broil to desired preference, or cook on the grill for a smokier taste.

3. Koulouria

Greek Cookies:

1/2 cup unsalted butter

3/4 cup sugar

2 teaspoons cinnamon

3 egg yolks

1/4 cup milk

1 cup fresh orange juice

2 cups flour

3 teaspoons baking soda

2 teaspoons baking powder

2 eggs beaten with 1 teaspoon water (for glaze)

sesame seeds to garnish

In a large bowl, mix the butter and sugar until light and fluffy. Add the eggs, and beat until lightly colored. Add the milk, orange juice, and baking powder/soda mixing as you add. Add flour little by little, while mixing until the dough is soft. Cover with plastic wrap and chill 30 min. Preheat oven to 350F. Once the dough is rested, dip your fingers in a little flour and pinch off a 1-inch ball of dough. Roll into a 7-inch rope on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Place cookies on a parchment-lined baking sheet and brush each cookie with egg wash. Sprinkle with sesame seeds. Bake for 15-20 mins.

4. Moussaka

Eggplant Casserole:

1 med. onion, chopped

1/2 lb. butter

2 lb. ground sirloin

salt and pepper

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 lb. fresh tomatoes, chopped

1 wine glass of dry red wine

2 lb. eggplant

2 lb. zucchini

1 1/2 lb. potatoes

olive oil

butter

2 T. chopped parsley

1 c. grated Romano cheese

3 T. flour

2 c. milk

5 eggs

Sautee onion in half the butter until transparent, about 10 mins. Add ground sirloin, salt and pepper, cinnamon and nutmeg, cooking gently for 15 mins. Add tomatoes and wine, coking over medium heat, covered for 25 mins. Remove frm heat. Slice eggplant, zucchini and potatoes about 1/2-inch thick and brown slices on both sides in olive oil. Butter a 3 inch deep, 10x12 baking dish. Put in a layer of 1/3 veggies, then a layer of 1/2 the meat mixture, and sprinkle with parsley and cheese. Repeat layers, ending with a layer of veggies. Mix remaining butter and flour (butter not melted) in a heavy saucepan and cook over low heat for 10 mins. Stir in milk, eggs and cook until thickened. Pour sauce over top and bake in a 325F oven for 45 minutes until vegetables are tender.

5. Pastisio

Greek Macaroni Casserole:

2 lg. onions, minced

3 T. butter

2 lb. lean ground beef

salt and pepper

1 can tomato sauce (8 oz.)

1 c. water

1/2 tsp. cinnamon

dash of sugar

1/2 c. bread crumbs

2 1/2 c. grated parmesan cheese

1 lb. elbow macaroni

1 1/2 T. olive oil

3 T. melted butter

cream sauce (below)

In a large saucepan, saute onions in butter. Crumble meat into pan and brown well. Drain fat. Add salt, pepper, tomato sauce, water, cinnamon and sugar; simmer for 35 mins. Remove and cool. Add half the bread crumbs and 1 1/4 cup cheese to the meat mixture. Cook macaroni in boiling salted water with oil until almost done. Drain. Butter a 17x11 inch baking pan; sprinkle with 2 tablespoons of breadcrumbs. Spread half of macaroni on bottom. Sprinkle 1/2 cup cheese over the macaroni. Cover with meat mixture. Pour half the cream sauce over meat; spread remaining macaroni; sprinkle 1/2 cup cheese. Top with remaining sauce. Sprinkle with remaining bread crumbs and cheese. Bake at 350F for 50 mins.

Cream Sauce:

1 cup butter

1/2 cup all-purpose flour

6 cups warm milk

dash of nutmeg

6 eggs

1/2 cup grated parmesan cheese

In a saucepan, melt butter and blend in flour stirring constantly with whisk. Gradually add milk, stirring vigorously until thick. Add nutmeg; remove from heat and cool. Beat eggs with whisk. Add 1/2 cooled sauce; pour back into cream sauce. Stir in cheese.

6. Dolmades

Stuffed Grape Leaves:

1 1/2 lb. ground beef

2 1/2 tsp. salt

pepper

2 T. olive oil

2 onions, grated

1 c. rice

1/4 c. chopped parsley

1/4 c. chopped fresh mint

1/4 c. butter

1 jar grape leaves

Combine meat and other ingredients, except water. Make a soft, loose mixture. Place filling in center of each grape leaf and shape into a narrow roll. Line deep saucepan with flat grape leaves. Arrange dolmades in layers. Add butter and 2 cups of water. Cover with inverted plate. Cover and simmer for about 45 mins to 1 hour. Prepare Egg-Lemon sauce (below). Pour over dolmades.

Egg-Lemon Sauce

3 eggs, well-beaten

juice of 2 lemons

1/4 c. water

1 T. flour

In bowl, mix eggs, water and flour. Add lemon and beat well. Gradually add hot liquid lemon sauce over dolmades.

7. Kourabiedes

Greek Wedding Cookies:

3 sticks butter

1 egg

1/8 tsp. cloves

3 1/2 c. flour

1 c. ground almonds, toasted

1 box 10X sugar

1/2 tsp. cinnamon

2 tsp. vanilla or 1 oz. Canadian whiskey

Melt butter and cook for a few minutes until salt settles to the bottom (about 10 minutes). Pour off clear butter into a mixing bowl, leaving the salt. Cool in refrigerator. Beat until lemon-colored. Gradually add sugar; add egg and beat well. Continue beating and add flavoring. Add flour, cinnamon and cloves at low speed. Mix in nuts by hand; knead about 5 mins. Shape into desired forms, or cut with cookie cutter. Bake at 300F, 45 to 55 mins. Cool and cover with sifted powdered sugar.

8. Baklava

Make syrup first:

2 c. sugar

2 c. water

1 cinnamon stick

4-5 whole cloves

Over medium heat, bring to a boil, stirring well so that all of the sugar dissolves. Lower heat and continue cooking until just before syrup threads. Remove from heat and stir in juice of a whole lemon. Strain and set aside.

Pastry:

1 lb. phyllo leaves

1lb. unsalted butter

1 lb. blanches almonds, finely chopped

1/2 c. sugar

1 tsp. cinnamon

1/8 tsp. cloves, ground

Thaw phyllo in refrigerator overnight. Unroll phyllo and place onto damp dish towel. Cover with another damp towel. Melt the butter. Mix nuts, sugar and spices together. Brush the bottom and side of a 13x9x2-inch pan with butter. Place first sheet of phyllo so it covers bottom and sides with excess over sides. Brush with melted butter. Place second sheet of phyllo in pan, folding so it fits; brush with butter. After every 2-3 sheets of phyllo, sprinkle with nut mixture. Continue until all of nut mixture is used and two sheets of phyllo remain. Fold the phyllo from the first sheet over the mixture. Place the last two sheets of phyllo on top, buttering each. Using a razor blade, score the pastry and bake at 325F for 45 mins. Dribble the syrup over the hot pastry.

9. Loukoumades

Greek Donut Holes

1 pkg. rapid-rise yeast

1/2 c. warm water

2 eggs

4 T. sugar

3/4 c. warm milk

2 tsp. vanilla

3 1/2 c. all-purpose flour

1 1/4 tsp. salt

oil (for frying)

honey

cinnamon

Dissolve yeast with warm water. Beat eggs until fluffy. Add milk, sugar and vanilla. Stir in yeast and half of dry ingredients. Beat until smooth. Add rest of dry ingredients. Beat with wooden spoon until blended. Let stand in bowl until double in bulk. Stir batter again. Drop by teaspoonfuls into hot oil. Cook until golden brown. Serve with hot honey. Sprinkle with cinnamon. Makes about 4 dozen.