Makes about 4 cups:
½ medium sized onion, finely chopped
2 garlic cloves, whole
¼ cup olive oil
1-pound canned tomatoes (preferably San Marzano tomatoes)
½ pound jarred, drained roasted red peppers
Salt and freshly ground pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
1 teaspoon sugar or honey (optional)
1 teaspoon dried crushed oregano
Approx. ¼ cup chopped fresh herbs: basil, parsley, dill
Combine the olive oil, onion, and garlic in a saucepan or pot and cook over medium-low heat until soft and golden. About 10 minutes.
Smash the garlic.
Add the tomatoes, peppers, salt, black pepper, oregano, and crushed red pepper flakes. Cook over high heat until the mixture boils. Cover and reduce the heat to a low and cook for 25 minutes or until the tomatoes and peppers break down and the mixture is nice and thick.
Taste and adjust seasoning. Add sugar if desired and mix well.
Stir in the chopped herbs.
Cool completely and store in the refrigerator until ready to use.
This sauce can be used to cook chicken, fish, eggs, or to use as a dip. Enjoy!
¼ cup olive oil
½ medium onion, finely chopped
2 garlic cloves, grated
1 cup Arborio rice
4 cups low sodium chicken broth
3 cups low sodium vegetable broth
¼ cup freshly squeezed lemon juice
2 tablespoon unsalted butter
9 ounces marinated (jarred) artichoke hearts
1 cup feta cheese, crumbled
1 teaspoon dried dill
Freshly ground pepper, to taste
Note: there will be leftover broth once the risotto is ready. It is better to warm up extra than to run out of hot liquid while making this dish. The leftover broth can be stored in the refrigerator up to 3 days.
Simmer broth in a saucepan. It must be very hot when added to the rice.
Cook onions with olive oil in a shallow saucepan until soft and translucent.
Grate garlic cloves in the pan and immediately add the rice. Grated garlic can burn if exposed to heat for longer than a few seconds.
Cook the rice over medium heat about 3 minutes or until translucent around the edges.
Season lightly with salt and freshly ground pepper.
Add 3 cups of the hot broth to the pan and simmer stirring every few minutes until liquid is absorbed. About 10 minutes.
Stir in 1 cup of hot broth and stir while cooking until absorbed.
Continue to add hot broth while stirring, then absorbed, until the rice is cooked aldente.
Remove from heat, stir in artichokes to warm through.
Fold in butter, lemon juice, and dill.
Add a little more broth to loosen the texture a bit.
Serve immediately topped with feta cheese. Enjoy!
2 cups canned chickpeas, drained, liquid reserved
1 fresh garlic clove
3 roasted garlic cloves
1/4 cup tahini paste (or less)
1/4 cup fresh lemon juice
1/2 teaspoon cumin powder
2-4 tablespoons reserved chick pea liquid
salt, to taste
Garnishes: olive oil, sumac, olives, chopped parsley
Place the fresh garlic love in a food processor and pulse until finely chopped. Add tahini paste with lemon juice and puree.
Add chickpeas and puree until they break down and begin to form a paste.
Add 2 tablespoons of reserved liquid and puree until silky smooth.
Season with salt and cumin powder. Puree.
Taste and add more lemon juice or reserved chickpea liquid to create your desired consistency.
Place in a serving plate and drizzle with olive oil.
Dust some sumac and garnish with olives and freshly chopped parsley.
Serve with warm pita.
2 cups granulated sugar
6 ounces unsalted butter
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
pinch of sea salt (optional)
Place sugar in a heavy bottom pot that also has high sides. This sauce bubbles vigorously as it is cooking so do not use a very small pot.
Cook over medium heat until the sugar melts and becomes an amber color. You may stir and swirl it around to help it melt.
Add the butter and mix well. Wear oven mitts while doing this as it will heat up to be extremely hot and will bubble up vigorously. Whisk until the butter melts into the sauce.
Pour the heavy cream very cautiously as the same vigorous reaction will take place. Cook the sauce stirring until smooth.
If some crystalized bits of sugar remain, pass the sauce through a strainer before putting it in a storage container.
Remove from heat and add vanilla extract. Add sea salt if a salted caramel flavor is desired.
Store in the refrigerator and reheat before using.
Makes almost 2 cups:
1/2 cup tahini paste
1 clove garlic
1/4 - 1/3 cup lemon juice (freshly squeezed)
2-3 heaping tablespoons plain yogurt (optional)
pinch of ground sumac (optional)
salt, to taste
Stir the tahini paste well before measuring it. The oil tends to rise to the top of the container.
Place the tahini paste in a mixing bowl along with the lemon juice, 2 tablespoons yogurt, 1/4 teaspoon salt and mix well.
The mixture will begin to thicken and sieze up. Don't worry!
Grate the garlic into the sauce and add enough warm water to mix it into a smooth paste. Add as much water as you like to achieve your desired consistency. Thick tahini sauce is great if using as a sandwich spread. Thinner tahini sauce is great for drizzling over foods or as a dressing.
When desired consistency is reached, taste for seasoning. Add more lemon juice and/or salt.
Garnish with finely chopped fresh parsley. Sprinkle some sumac over the sauce and serve.
2 cups fresh basil leaves, packed
1 garlic clove
1/2 cup shredded parmesan
1/4 cup chopped walnuts
1/4 cup (or more) olive oil
Sea salt and black pepper, to taste
Some water, if needed to thin out the sauce
Place the garlic clove in the food processor and pulse until finely chopped.
Add the walnuts and chop.
Add the washed basil leaves along with the parmesan cheese and some black pepper and puree until finely chopped.
While the food processor is running stream in olive oil until a smooth paste is formed. You may add a few tablespoons of water if you prefer a thinner sauce.
Add salt to taste.
Store in an airtight container in the refrigerator up to a week.
1 Chinese eggplant
2 small potatoes, peeled
1 medium onion, peeled
1 cup crumbled feta cheese
For the tomato sauce:
1 cup crushed tomatoes
2-3 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon sugar (depending on the acidity of tomatoes may need more or less)
4 Kalamata olives, chopped
salt to taste
pinch of crushed red pepper flakes
For the herbed oil:
1/2 cup olive oil
1 tablespoon finely chopped rosemary (or dried oregano)
salt to taste
Preheat oven to 425 degrees Fahrenheit, 218 degrees Celsius.
Slice all of the vegetables very thin using a mandolin if you have one. Set it to the 1/32 inch setting.
Bring water to a boil in a small sauce pan and add 1 teaspoon of salt. Boil the potato slices 3-4 minutes. They will be par boiled and will continue to bake in the oven with the rest of the vegetables. Potatoes take longer to cook so this step will assure all of the vegetable bake evenly.
Drain the potatoes and cool until they can be easily handled.
Combine all of the tomato sauce ingredients in the baking dish. I used an 8x8 inch square ceramic pan.
Adjust the seasoning to your liking and stir to combine all of the ingredients.
Arrange the vegetables by creating 3 rows. use the remaining vegetables to fill in the loose spaces.
Mix all of the herb oil ingredients together well to combine and brush onto the vegetables.
Cover with foil and place onto a sheet pan to make it safe and easy to take in and out of the oven.
Bake 40 minutes. Remove foil, sprinkle the crumbled feta onto the vegetables and return to the oven. Raise oven temperature to 450 -475 degrees Fahrenheit, 232 -246 degrees Celsius. Bake 15-20 minutes more until the sauce is bubbling from underneath and the vegetables are golden and somewhat caramelized.
Allow to cool. This dish tastes best at room temperature with some delicious toasted bread.
Note: To make ahead just make the sauce and layer the vegetables over it. Cover with plastic wrap and refrigerate until the next day. Remove the plastic and brush with the herbed oil. Bake in your preheated oven following the rest of the directions. This can be done one day before.
1 and 1/2 cups Greek Honey
3 cups sesame seeds, raw
1 cup almonds or pistachios
1/2 teaspoon salt
optional: orange zest, 1-2 tablespoons orange juice, cardamom seeds, vanilla extract
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Spread out the sesame seeds and almonds on a baking sheet lined with parchment paper and place in the preheated oven to toast.
Toast them for 5-7 minutes on the middle rack.
While the seeds and nuts are toasting, zest the orange and set the zest aside.
Place the honey, salt, and orange juice in a small saucepan. Bring to a boil.
Reduce the heat and cook the sweet mixture about 5 minutes. Remove from heat.
Chop the toasted almonds into small to medium sized pieces.
Carefully pour the toasted seeds and chopped almonds into the honey mixture along with the orange zest.
Mix everything very well, off the heat, until combined.
Pour the mixture onto a baking dish/pan lined with parchment paper and spread it evenly. Brushing the spatula with olive oil will make it easier to spread the candy mixture.
If you like this dessert thick, use an 8x8 inch baking dish lined with parchment paper.
If you like thinner bars, spread the mixture onto a half sheet baking tray lined with parchment paper or a 9x 13 inch baking dish.
Allow to come to room temperature. Cover with plastic wrap and set in the refrigerator for a few hours to harden.
Cut it in your preferred size and shape.
1 large cabbage, stem removed
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!