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zorba the greek,original greek music

Pastitsio

Pastitsio

Ingredients

1. 1 packet of tube pasta


2. ½ kilo of minced meat


3. ½ cup of oil


4. ½ of roughly chopped cheese


5. 1 ½ cups of tomato juicesalt, pepper


6. a little cinnamon and nutmeg

For the béchamel sauce

1. 1 ½ lt. of milk


2. 1 packet of Jotis Béchamel sauce


3. 3 eggs (optional)

Preparation

Boil the pasta 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 minutes and then add the tomato juice and leave to simmer for half an hour. During this time prepare the Jotis Béchamel sauce in line with the instructions on the packet. Add 3 lightly beaten eggs if desired and stir in. Add 1/3 of the béchamel sauce and the cheese to the minced meat and stir in.

Oil a medium sized casserole dish and place half the pasta in a flat layer. Place the minced meat on top and cover with the remaining pasta.Cover the entire surface of the pastichio with the remaining béchamel sauce and sprinkle with some melted butter. Sprinkle with some grated gruyere too if desired.

Roast at 180oC in a fan-assisted oven for approximately 1 hour.

Mousakas

Mousakas

Ingredients

1. 1 kilo of aubergines
2. ½ kilo of minced meat
3. 1 cup of butter
4. 1 average-sized onion, finely chopped
5. 1 cup of tomato juice
6. parsley
7. salt, pepper, allspice, nutmeg
8. 300 gr. of Feta cheese, finely crumbled
9. 2 packets of Jotis Béchamel Sauce
10. 4 cups of milk
11. a little grated gruyere cheese

Preparation

Place half the butter 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 tomato 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 in accordance with the instructions on the packet. Take one cupful of Béchamel sauce and stir into the minced meat. In the meantime wash and cut the aubergines into fine slices. Melt the remaining butter and using a brush butter the aubergines on both sides.

Place them flat in a casserole dish and roast in a hot oven until golden brown on both sides. Place a layer of aubergines in an oven-proof dish, cover with half the minced meat mix and sprinkle over half the Feta cheese.

Repeat, once again covering the aubergines with the minced meat mix and Feta cheese. Finally add another layer of aubergines and place the remaining Béchamel sauce on top and sprinkle with the gruyere cheese. Roast in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.

Gemista

"Gemista"




Ingredients:

1. 6 ripe tomatoes.
2. 6 peppers.
3. Half kilo of minced meat.
4. Tomato juice or tomato puree and water.
5. 2 teacups rice.
6. 2 tablespoons chopped parsley.
7. 2 chopped onions.
8. 1 teaspoon chopped mint.
9. One and a half teacups olive oil.
10. Salt and pepper

Instructions:

First wash the tomatoes and peppers. Then cut a thin round slice off the top of the tomatoes with a sharp knife and keep them aside. Scoop most of the tomato pulp out, with a teaspoon, and shred it finely. Cut the tops off the peppers and keep them aside. Then prepare the stuffing with the following way: Heat the oil in a cooking pan and saute the onions in it, until they look brown. Add the minced meat and let it saute for 10 minutes, stirring with a spoon all the time. Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them simmer for approximately one hour. Then wash and strain the rice. Add the rice to the stuffing mixture continue cooking for another 10 minutes. Fill the tomatoes and peppers, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Replace the previously saved tops of the tomatoes and peppers. Pour some tomato juice into the pan/dish and fill the gaps between the stuffed tomatoes and peppers with slices of potato. Bake it in a medium oven for approximately 40-45 minutes.

(Note: when you fill the tomatoes, becareful not to overfill them.)

Beef Stifado ( Beef ragout with onions )

"Beef Stifado"

Ingredients:

1. 1 kg veal
2. 1 kg small onions
3. 3 tbsps butter
4. 4 tbsps vinegar
5. 4 chopped tomatoes
6. 4 cloves garlic
7. 2 bayleaves
8. 1 sprig rosemary (or 1 tsp dried rosemary )
9. 1 teacup oil
10. 1 stik cinnamon
11. 1 glass dray red wine
12. Salt, pepper

Preperation:

Cut the meat into 5 servings place in pan with butter and saute. Add wine. Then add salt, pepper, tomatoes, finely chopped garlic, bayleaf, rosemary and cinnamon. Peel onions and place in frying pan with the oil saute and add to the meat. Add the vinegar and as mush water as necessary for the meat to cook over low heat for about 1 hour and 30 minutes.

Saganaki Greek meze

"Saganaki"

Ingredients:

1. 1 Whole Egg
2. 1/4 Cup Flour
3. 1 Item Kefalotiri (Cut into 3/4" pieces)
4. 1 Whole Lemons (Squeezed) Preferred Measurements: Imperial Metric

Directions:

Beat the egg in a bowl and put the flour on a plate.
Dip the pieces of cheese in the egg, then roll in the flour.
Heat butter in a frying pan and fry the cheese until the flour coating is golden.
Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).

Rizogalo traditional greek desert

"Rizogalo"

What you will need:

1. 8 c Milk
2. 1 c Raw long-grain white rice
3. 3/4 c Sugar
4. 4 tb Butter
5. 1 Cinnamon stick (optional)
6. 3 Whole cloves (optional)
7. 2 Eggs; slightly beaten Ground cinnamon

Preperation:

In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves.

Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold.