MELITZANOSALATA ROASTED EGGPLANT DIP Melitzanosalata is very popular appetizer in Greece' is very easy to make and extra delicious!! Ingredients *6-8 medium sized eggplants *2 cloves of garlic *30 ml apple cider vinegar *½ bunch parsley *2 spring onions *60 ml Extra Virgin Olive Oil *salt *freshly ground pepper Directions: Preheat oven to 180 C. Pierce the eggplant all over with a fork and place them into oven and ...
HORTOPITA GREEK WILD GREENS PIE Ingredients: For the phyllo dough: *3 ½ to cups all purpose flour * 1 teaspoon salt * 1 ½ to 1 ¾ cups warm water, as needed * ¼ cup Olive Oil * 2 tablespoons red wine vinegar Add the above ingredients to a large mixer with a dough hook and knead in the mixer, until the dough is ...
SAINT BARBARA'S CHRISTMAS DESSERT It's a dessert that has religious roots, it is made on the eve of St. Barbara ( 04/12 ) and offered to the neighbours for the good health and abundance , but also in honour to the saint that it is named after. Ingredients *250 g/ 8.8 oz of husked wheat *120 g/ 4.2 oz ...
GREEK STUFFED CABBAGE ROLLS
Greek winter classic! These Lahanodolmades recipe will amaze you.
Cabbage leaves stuffed with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce… Serve with lots of freshly ground black pepper!
*1 large cabbage *500 gr. /17.6 oz ground beef *1 cup of short-grain rice *1/2 cup of fresh parsley, chopped *1/2 cup of fresh dill, chopped *salt, pepper *1 large onion, finely chopped *2 tbsp of olive oil *1/2 cup of olive oil *water
AVGOLEMONO EGG-LEMON SAUCE *2 eggs *juice of 2 lemons
Mix the ground beef, rice, dill, parsley, onion, 2 tbsp of olive oil, salt, pepper and knead to mix thoroughly.
In a large soup pot, bring salted water to a boil. Remove the core of the cabbage, and stick a large fork into the center. Immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, lift using the fork and remove softened leaves. Return to pot and repeat until all cabbage leaves have been removed.
Using the large outer leaves, place the meat mixture in the leaf and rolll.
Lay the stuffed cabbage rolls, fold side down, on top in snugly packed layers. Season with salt, pepper and ½ cup of olive oil. Place an inverted plate on top to hold them down when cooking.
Add water to cover, and bring to a boil. When boil is reached, turn down the heat, cover, and simmer for 1 hour.
A few minutes before the cabbage is done, make the avgolemono sauce:
Whisk the eggs and the lemon juice. Stir in, liquid from the pot, whisking until smooth. Remove cabbage from heat, remove the plate, and pour in the egg-lemon sauce. Hold pot by the handles and shake gently to distribute.