1/2 cup taramas (carp roe)
3-4 slices bread, soaked in 1 cup water
1 onion, chopped
4 cloves garlic, peeled
juice of 1 lemon
salt and pepper
3/4 cup olive oil plus more for cooking onions and garlic
garnish: chopped parsley, olives, and toasted pita
Combine onion and garlic cloves with a few tablespoons of olive oil in a pan. Cook over medium heat about 15 minutes or until onion and garlic become soft and golden. Allow to cool.
Place cooked onion and garlic in a food processor and blend until smooth.
Squeeze as much water from the soaked bread as possible.
Add the bread to the processor and puree until smooth.
Add the taramas with the lemon juice and blend.
While the food processor is on, stream in the olive oil and puree until the dip is smooth and thick.
This dip tasted best cold.
Serve with chopped vegetables or pita bread for dipping.
Makes about 2 cups:
8 Kalamata olives, pitted
1 garlic clove, peeled
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh parsley
1/4 cup fresh basil leaves
2-4 tablespoons lemon juice
salt and pepper to taste
This dressing can be made in a blender or a food processor. I love making it in my Vitamix.
Just puree all of the ingredients until completely smooth. Taste and adjust seasoning if needed by adding more lemon juice or salt and pepper.
Store in the refrigerator. It stays fresh for about 1 week.
1/2 cup bulgur wheat, or quinoa
1 cup boiling water
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 bunch scallions, finely chopped (about 1 cup)
1 bunch parsley, finely chopped
1/4 cup mint, finely chopped
1 cucumber, diced
2-3 tomatoes, diced (or 1 pint grape tomatoes, halved)
1 teaspoon dried oregano
salt and freshly ground pepper to taste
Garnish: feta cheese (optional)
Place bulgur wheat in a bowl and pour the boiling water over it along with 1/4 cup lemon juice. Cover the bowl and let stand at least 15 minutes until the liquid is absorbed. Season with salt and allow to cool.
In a large bowl, combine all of herbs and vegetables. Toss in the cooked bulgur wheat.
Dress with the olive oil and lemon juice.
Season with salt and pepper.
Garnish with feta and serve alongside anything.
2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
1 Dako (barley rusk), toasted whole grain bread may be substituted
Extra virgin olive oil
Feta cheese (about 1/4 cup)
2 Kalamata olives, sliced and pitted
optional: bell pepper slices
If using toasted bread, do not wet it at all.
Begin by dipping the rusk in water. Do this quickly so that the rusk moistens but does not soak in the water. The flavor should come from the tomatoes and olive oil, not the water.
Place the moistened rusk on a plate.
Grate one of the tomatoes on a box grater and chop the other.
Drizzle some olive oil over the rusk.
Top with the grated tomato. Season with some sea salt.
Place the chopped tomato over the grated and season with more sea salt.
Crumble the feta cheese on top and garnish with the sliced olives.
Slice the shallot finely and add it to your rusk.
Drizzle generously with more olive oil and add the dried oregano on top.
Eat this as soon as possible.
You can find the barley rusks here: http://amzn.to/2ba32i3
A great treat to enjoy during the summer when the most delicious fruits are in season. This recipe serves a lot of people so keep that in mind. It stays fresh in the refrigerator the day after you prepare it. It never gets wasted in our home. I love to eat it for breakfast the next day when it's extra cold and all of the flavors have come together.
3 mangoes, peeled and cubed
2 oranges, cut into chunks
1 apple, diced
2 cups grapes, halved
1 pear, diced
3 peaches, diced
4 bananas, peeled and sliced
10 strawberries, sliced
3 cups mango nectar
1/4 - 1/2 teaspoon pink salt
1/4 teaspoon black pepper
Place all fruits in a large bowl. Pour mango nectar over them. Season with salt and pepper and mix well.
Refrigerate for at least 3 hours then serve.
Some great substitutes or additions are: plums, apricots, blueberries, cantaloupe or your favorite summer fruits. Just make sure to buy the best, most ripe ffruit that you can find.
While this is not something I at as a kid, growing up (not a Greek Recipe) I love it!!! It's super healthy, fresh and easy to make.
1 cup French lentils
6 cups water
1 bay leaf
1 teaspoon salt
1 small onion, finely sliced
2 carrots, peeled and sliced in half
3-4 sun dried tomatoes, chopped (about 2 tablespoons)
feta cheese (as much or as little as you like)
1/4 cup olive oil (or a little less)
For the dressing:
1/2 cup extra virgin olive oil (the best kind you can get)
1/4 cup red wine vinegar
2 garlic cloves, minced
1 and 1/4 teaspoons salt
1 teaspoon dried oregano
1/2 cup chopped fresh parsley
freshly ground black pepper
a pinch of crushed red pepper flakes
optional: toasted pine nuts, walnuts or pecans
Preheat your oven to 450 degrees.
Place the sliced onions with the carrots on the side on a baking sheet. Pour the 1/4 cup olive oil and toss the vegetables around so that they are all coated. Roast for about 20 minutes or until the onions turn golden, Some will become a little brown. Don't worry.
Rinse the lentils and place them in a saucepan with about 6 cups water, the bay leaf and about 1 teaspoon of salt.
Bring to a boil and then reduce the heat to medium. Cook for 15-20 minutes. The lentils will be cooked but still firm. This salad tastes better if the lentils do not get overcooked and mushy.... So take care not to over cook them.
Make the dressing while the lentils are boiling and the veggies are roasting. Whisk together the olive oil, vinegar, salt and oregano with both peppers.
Drain the lentils and add them to the salad dressing while still warm. Toss them around to coat and so that they absorb all of the flavor.
Add the chopped parsley with the chopped sun dried tomatoes. Toss.
When the onions and carrots are done roasting, chop the carrots into chunks and add to the salad.
Arrange the lentil salad on a plate or bowl. Add the roasted onions on top and the feta all around the salad.
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!