Greece

  • This is something what is typical for our countries, and we suggest it to try you too. Enjoy cooking!!!!

    PASTITSIO(Greece)

    Ingredients

    ¼ cup Extra-virgin Greek olive oil
    3 medium onions, finely chopped
    675 gr. / 1 ½ pounds lean ground beef
    1 large garlic clove, minced
    3 cups plum tomato concasse
    1 cinnamon stick
    1 scant teaspoon ground nutmeg
    1 pinch ground allspice
    4 – 5 whole cloves
    15 – 20 black peppercorns
    Salt to taste
    675 gr. / 1 ½ pounds thick tube spaghetti
    120 gr. / 4 ounces Kefalotyri or Parmesan cheese, grated
    2 egg yolks, beaten
    1 cup Greek fresh Anthotyro or Myzithra cheese, drained, crumbled
    Salt to taste

    4 cups French Béchamel
    ¼ cup butter
    3 tablespoons all-purpose flour
    3 cups milk
    1 cup heavy cream
    Salt to taste
    Instructions
    1.In a large skillet, heat 2 tablespoons of extra-virgin Greek olive oil and sauté the onion until translucent, 5 – 7 minutes. Add meat and continue stirring until meat begins to brown. Add garlic, tomatoes, spices, peppercorns, and salt. Lower heat and simmer, covered, for 35 – 40 minutes, until liquid has been absorbed and meat is cooked (add water if necessary). Remove pan from heat, let meat cool slightly. Remove whole spices.
    2.While meat is simmering, boil the pasta to al dente. Remove, drain and shock in cold water. Drain. Toss with 1 – 2 tablespoons extra-virgin Greek olive oil and half the grated cheese.
    3.Preheat oven to 180°C (350°F). Lightly oil a large baking pan, 25 x 35 cm and 8 cm deep / 10 x 14 inches and 3,5 inches deep.
    4.Make béchamel: In a medium saucepan, heat the butter over medium heat. When it begins to bubble, add the flour and stir vigorously with a wire whisk for several minutes until the flour turns pale gold. Add the milk, stirring all the while; add the heavy cream. Continue stirring the béchamel over medium heat until very thick, 10 to 12 minutes. Season with salt . Remove from heat, cool slightly, and add egg yolks, stirring vigorously. When done add the Greek Anthotyro or Myzithra cheese and half the remaining grated cheese.
    5.Toss the pasta with a little of the béchamel. Spread half of it on the bottom of a large baking pan. Pour in meat sauce, spreading evenly over pasta. Sprinkle with 1 – 2 tablespoons grated cheese. Make a second layer of the pasta. Pour béchamel over pasta, making sure it’s evenly spread over top of pan. Sprinkle with remaining grated cheese.
    6.Bake for about 45 minutes, until béchamel thickens and swells and a golden brown crust forms on top.

     

     

     

    Styffed vegetables-GEMISTA(Greece)

    • 6 large ripe tomatoes
    • 4 bell peppers
    • zucchinis
    • 2 tbsd olive oil
    • 1 small onion ,finely chopped 
    • 2 garlic cloves,crushed
    • 150g long grain rice
    • 15g of dill finely shredded
    • salt and pepper
    • a pinch of sugar
    • parsley and basil (optional)
    • potatoes

     

    Preparation of the Stuffed tomatoes-Gemista recipe

    • Cut a 2cm thick slice off the top of each tomato.Do the same with peppers and zucchinis.Scoop out their pulp with a teaspoon into a bowl and set aside
    • Heat the olive oil in a medium pan .Add the onion and garlicand cook over a medium heat,until soft but not browned
    • Add the tomato pulp to the pan,increasethe heat slightly,and simmer vigorously for almost 10 minutes,stirring now and then ,until the mixture is thickened.Make sure that there is some juice in the pan still.
    • Stir in the rice and the dill,cover and leave to cook over a low heat for 10 minutes.until the rice is only half-cooked.Add salt and pepper and a pinch of sugar (it always blends well with fresh tomatoes).
    • Preheat the oven to 190C fan.