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Greek Cuisine Recipes

by Lou Seibert Pappas

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These recipes are published in Greek Cooking by Lou Seibert Pappas; Galahad Books; 1995.

Sesame Spread / Hummus Tahini
makes about 2 cups

1 can (15 oz.) garbanzo beans, drained
1/3 cup lemon juice
1/4 cup tahini paste
3 tablespoons chopped green onion
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon ground cumin
2 garlic cloves, peeled
Salt and freshly ground black pepper to taste
Parsley sprigs or cilantro for garnish
Lavosh (cracker bread) or pita bread, quartered

Place the beans in a blender or food processor with the lemon juice, tahini, onion, parsley, cumin, and garlic. Add salt and pepper and blend again. Turn into a bowl, cover and chill. When ready to serve garnish with a wreath of parsley or cilantro. Spread on lavosh or pita bread.

Spinach and Feta Salad / Spanako me Feta Salata
makes 8 servings

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.

Lamb on Skewers / Arni Souvlakia
makes 8 servings

3 pounds boneless leg of lamb, cut into 1-1/2 inch cubes
1/3 cup lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried oregano
3 garlic cloves, minced
1 small onion, grated
2 red peppers, cut in 1-1/2 inch pieces
1 large white sweet onion, cut into eighths

Place the meat in a bowl. Mix together the lemon juice, oil, salt, pepper, oregano, garlic, and grated onion, and pour over the meat. Cover and chill several hours or preferably overnight, turning several times. Thread the meat on skewers, alternating on each one about 4 to 5 lamb cubes, 2 pieces of pepper, and 1 piece of onion. Barbecue over medium-hot coals, basting often with marinade and turning to brown on all sides, allowing about 15 minutes for medium-rare meat.

Rice Pilaf with Mushrooms / Pilafi me Manitaria
makes 6 servings

1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese..

Rum Nut Cake Diamonds
makes 3 dozen

Rum Syrup: Combine in a saucepan
1 cup sugar,
2 teaspoons grated orange peel
1/3 cup water

Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum.

6 eggs, separated
1/8 teaspoon each salt and cream of tartar
1 cup sugar
1/2 teaspoon almond extract
1/2 cup fine bread crumbs
1 teaspoon baking powder
1 teaspoon grated orange peel
2-1/2 cups ground almonds

Preheat the oven to 350°F. First prepare the rum syrup and let cool. Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/2 cup of the sugar, eating until the meringue stands in peaks; set aside. With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored. Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks. Mix in half the nuts. Fold in the egg white meringue and remaining nuts. Turn into a buttered, floured 9 by 13-inch baking pan. Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes. While hot,
pour over the cool syrup. Let cool and cut into diamonds.

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