Regjistruar: 02/09/2005
Vendbanimi: arratisur
Mesazhe: 2664

GREEK STYLE MOUSSAKA


Ingredients:
3 medium Eggplants
1/2 cup Vegetable oil
3 large Onions, chopped fine
2 lb Ground lamb (or beef)
3 tablespoons Tomato paste
1/2 cup Red wine
1/2 cup Chopped parsley
1/4 teaspoon Ground cinnamon
Salt Freshly ground pepper
1/4 lb Butter
6 tablespoons Flour
1 qt Milk
4 Eggs; beaten until frothy
Grated nutmeg
2 cup Ricotta or cottage cheese
1 cup Fine bread crumbs
1 cup Grated Parmesan cheese

Cooking Instructions:

Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375 F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11 x 16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve.

Additional Comments:

This dish is better on the second day.

Ja mena afto to fagjito ine thavmasio, alla to hrisimopiune ke i turqi stin kuzhina tus ke dhen ime siguri e an ine turqiko i helliniko. Mbori na ine mikrasiatiko.

Dhokimaste to qe tha dhite

Filaqia _ Podhosfero

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ayto den eprepe na einai sta Ellinika?

Elaaa, se pirazo. Ax ti piraxtiris pou eimai. Ego pou den ksero na magirevo mipos prepei na perimeno kamia prosklisi?

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Citim:

---

Po citoj ato që tha Lord_Of_The_Strings
ayto den eprepe na einai sta Ellinika?

Elaaa, se pirazo. Ax ti piraxtiris pou eimai. Ego pou den ksero na magirevo mipos prepei na perimeno kamia prosklisi?

---

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Lipon sinehisume me ta fagjita mas, jati tin dhiki tin nikisame ke dhen mas njazi katholu, ean dhen tus aresi i mirudhja ton fagjiton mas, jati o albanos ine ksipnios ke kanenas dhen mbori na ton fai. As afisume aftus pu dhen tus aresi to fagjito mas na trone"chicken fry", "pica" ke "sanduces". Ke emis sinekisume edho me ta dhikamas.



TZATZIKI:
--------------


Preparation Time: 20 minutes
Difficulty: Easy


Ingredients:

- 1 1/2 cups of yogurt (strained)
- 2 medium-sized cucumbers
- 4-6 cloves of garlic, crushed - a little vinegar
- salt

Cooking Instructions:

Skin the cucmbers and cut into thin strips with a vegetable grater; and then cut into small pieces. Drain and squeeze well and then salt. Add the crushed garlic, the vinegar, the yogurt and mix, finally adding the oil. If you wish, you can sprinkle the tzatziki with paprika and garnish with olives.

Additional Comments:

Variation: You can add more garlic for a more garlicky taste or, instead, add a mixture of finely chopped almonds and other nuts.


INE POLI OREO OTAN TO PROSTHETIS SE SUFLAKI

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GREEK GYROS (SUVLLAKI)
---------------------



Difficulty: Easy


Ingredients:

1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin 1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato

Cooking Instructions:

Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

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Kotopita - Chicken Pie
------------------------------

Ingredients:

1 about 3 lbs. Chicken
1 lb. sliced Onion
1 stalk Celery
2 taspoons Salt
1 cup Butter
5 slightly beaten Eggs
1 cup (or Parmesan) Kefalotiri Cheese
2 cups Bechamel Sauce
Nutmeg
1 lb. Phyllo (pastry sheets)

Directions:

Wash the chicken and place in a saucepan.
Add the onions, peppercorns, celery and 3 cups boiling water.
Cover and simmer gently over a low heat for about 2 hours or until chicken is tender.
Add salt during the last hour.
Remove from heat.
Discard skin and bones and dice meat.
Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated.
Cool and add the eggs, cheese, bechamel sauce and nutmeg.

Butter a 9x13 inch baking pan.
Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter.
Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter.
Cut 3 inch strips though the three top pastry sheets diagonally across pan.
Brush top with butter and sprinkle with water.
Bake in a moderate oven for about 45 minutes.
Cut into diamond shaped pieces.
Serve hot.

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