My cookbook

Очень вкусная курица! Просто АХ!

Ingredients:
2lbs chicken thighs
1/2 cup Greek yogurt
1/4 cup olive oil
1 lemon, zest and juice
4 garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp pepper
1 onion
6 pitas

Spit:
1 large onion
2 wooden skewers (minimum 6 inches)

Tzatziki:
1 cup Greek yogurt
1/3 cucumber
1 clove garlic, grated
1/2 lemon, juiced
1 tsp dill
1/2 tsp salt

Slice Chicken thighs in half. Add to a bowl along with yogurt, olive oil, lemon zest and juice, fresh garlic, salt, paprika, cumin, oregano, coriander, and pepper. Massage well and marinade up to 12 hours.

For the spit, use a thick slice of onion, lay down on a sheet pan and push through two skewers. Push your chicken through the skewers down, layering your chicken.

Bake in a 350° oven until the internal reaches 165°

For the Tzatziki, add yogurt and grated and drained cucumber to a bowl along with fresh garlic, lemon juice, dill and salt.

Once chicken is rested, slice off from your spit. Add to a warmed pita with your tzatziki and optional tomatoes, cucumber, red onion and some feta.

Источник: https://www.instagram.com/reel/CoLeqPXAg8R/

Сделала по рецепту. Брала целый пучок свежего укропа, пакет замороженного шпината и пол банки артишоков. Вместо рикотты добавила обычный cottage cheese. Теста израсходовала целиком, а начинки получилось много, половину заморозила. Очень вкусно!

1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.

Make the filling:

In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.

Assemble the Pie:

Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.

​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. Drizzle butter between the layers. See the ​video above.


Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.

Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.

Pour the remaining melted butter on top and brush all around.

Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.

Источник: https://www.dimitrasdishes.com/the-best-spanakopita-recipe-updated/

Делала без сыра. Очень вкусно получилось!



1–1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)
2 small red onions
2–3 bell peppers (green, red, orange)
4 cloves of garlic (2 sliced and 2 whole)
2 tbsps mustard
juice of half a lemon
1 tbsp dried oregano
1/2 a cup olive oil
1/2 a cup dry white wine
200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.)
5 medium sized potatoes
1/2 ripe tomato, sliced
salt and freshly ground pepper
parchment paper
kitchen string



To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

Источник: https://www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/?utm_source=mailpoet&utm_medium=email&utm_campaign=Easter+2021+Part+2

Очень вкусное блюдо! Я заранее замариновала мясо. На следующий день обжарила, затем сделала плов и потушила их вместе минут 30. Класс!

For the Beef Souvlaki & marinade

1 kg top sirloin beef cut in chunks (35 oz.)
2 tsps mustard
1–2 tsps honey
juice of 1 lemon
zest of 1 lemon
1/2 tsp hot paprika
6 tbsps olive oil
salt to taste
freshly ground black and pink peppercorns (to taste)
1 tsp dried oregano
2 tsps fresh thyme
1 clove of garlic, minced

For assembling the beef skewers

1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 tbsp olive oil
salt and pepper
9–10 wooden skewers

To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.

Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.

When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.

For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!

Thread the chunks of beef comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.

Brush the kabobs lightly with the remaining marinade and drizzle with olive oil.
Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)

Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

Источник: https://www.mygreekdish.com/recipe/marinated-greek-beef-souvlaki-skewers-kabobs/

Greek Spinach and Rice recipe (Spanakorizo)



1kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
200g rice white rice (7 oz.)
1/2 cup olive oil
4 spring onions, chopped
1 red onion, finely chopped
1 leek, sliced
1/2 bunch dill, finely chopped
150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
1 tbsp tomato paste
1 cube vegetable stock
salt and freshly ground pepper



To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.

Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.

While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.

To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.

Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

Источник: https://www.mygreekdish.com/recipe/greek-spinach-rice-recipe-spanakorizo/

Очень вкусное домашнее блюдо.



1 kg/35 ounces leg of lamb, boneless, cut into chunks
2 medium red onions, finely chopped
2 carrots, sliced (1 cm thick)
1 tin of chopped (tinned) tomatoes (400g / 14oz)
2 tbsps tomato paste
1 tsp sugar
1 glass of red wine
1 bay leaf
1/2 cup of olive oil
250g orzo pasta (9 ounces) ( kritharaki / manestra )
100g grated kefalotyri or feta cheese (5 ounces)



To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
Turn the heat down and simmer with the lid on for at least 45 minutes.
In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!


Источник: https://www.mygreekdish.com/recipe/greek-lamb-stew-with-orzo-pasta-recipe-giouvetsi-with-lamb/

Очень вкусно и быстро! Как всегда делала с замороженным шпинатом и готовым томатным соусом. Подавала с рисом.

Нарежьте соломкой репчатый лук, после чего спассеруйте на масле. После добавляются помидоры, которые порезали кубиками, и тонко шинкованный зеленый лук. все ингредиенты пассируются в течение 5 минут, а затем добавляются листья щавеля и шпината в виде соломки и рубленый чеснок. Прогрейте и все и добавьте зелень петрушки (мелкорубленую), укроп и тщательно все смешайте. Филе рыбы кладите в сотейник, смажьте его заготовленной смесью, добавьте в состав воду, горошковый перец, соль и тушите, пока блюдо не приготовится. Водой залейте так, чтобы все было полностью покрыто (я воду не добавляла). Подавайте с соусом, в котором тушилась рыба, оформляя корнишонами.

Рыба — 200 Грамм
Помидоры — 2-3
Лук — 1
Чеснок — 1 Зубчик
Щавель — 100
Грамм Шпинат — 100
Грамм Зелень — - По вкусу
Перец черный горошком и соль — - По вкусу

Источник: https://povar.ru/recipes/ryba_so_shpinatom_po-grecheski-3704.html

Очень вкусное блюдо, точно как я себе и представляла на вкус. И мне и Вадиму понравилось. В орзо я добавила размороженную кейл и болгарский перец из банки. С соусами не заморачивалась, и без них замечательно. В фарш добавила риккоту. Повторять!

1 pound ground chicken
1 small shallot, finely chopped
2 cloves garlic, minced or grated
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced, plus 3-4 tbs lemon juice
2 tablespoons salted butter
1 cup dry orzo pasta
1/2 cup pitted green olives
2 tablespoons chopped fresh dill, plus more for serving
1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
2 tablespoons balsamic vinegar
arugula and fresh herbs, for serving

Whipped Feta

8 ounces feta cheese
1/4 cup plain greek yogurt
2 tablespoons extra virgin olive oil

US Customary - Metric
Instructions

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs.

Источник: https://www.halfbakedharvest.com/one-skillet-greek-meatballs-and-lemon-butter-orzo/

Вкусное, диетичное блюдо. Вадиму подала как гарнир к свинине, а мне так вполне полноценный ужин.

Ingredients

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper

For the dressing

6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven to 200-220C for about 20 minutes, or until softened.
To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

Источник: http://www.mygreekdish.com/recipe/greek-lentil-salad-recipe-with-feta-cheese/

К сожалению, оригинальный рецепт у меня потерян, это мой собственный на основе самых разных рецептов, что я прочла.



Ингредиенты на двоих

1 маленькая луковица, мелко порезать
2 зубчика чеснока, мелко порезать
перец чили хлопьями
свежие мидии: ½ кг или больше
белое вино: ¼ чашка
оливковое масло
Длиннозерновой рис: 2/3 чашки (рис используют самый разный, но чаще всего тот, что для ризотто, впрочем, мне с длинным понравилось)
томатное пюре: плеснула на глаз
замороженный шпинат (разморозить)
соль
перец
( Read more... )

Одно из самых вкусных блюд домашней кухни! Просто абсолютно на мой вкус. 1/2 фунта фарша из индейки и 1/2 чашки варенного риса у меня заполнили 3 цветных перца и 3 помидора. К ним я положила 3 картошки, но картошка за это время не запеклась, приходится допекать ее отдельно, к тому же, мне было б вкуснее если бы она была с лимонным соком, так что в другой раз если вместе, но нарезать картошку мелко или предварительно отварить. Самое вкусное в этом блюде фарш! Я его не разбавляала водой, поскольку в помидорах вода, а обжарила вместе с луком.

ингредиенты
перец болгарский-4 шт
помидоры-3 шт
кабачки молочные-2 шт
баклажаны -2шт
фарш-400 гр
рис-1/2 стакана
томатная паста-2-3 ст.л.
лук репчатый -1/2 головки
мята- по вкусу
соль,перец
оливковое масло

Моем и очищаем от всяких хвостиков наши овощи.Нам понадобиться отдельная мисочка, в нее мы будем складывать внутренности овощей. У помидоров срезаем шапочки и чайной ложкой вынимаем мякоть, отправляем в миску. Шапочки не выкидываем, они послужат нам как крышечки. С перцами поступаем также. Кабачки и баклажаны нарезаем цилиндрами высотой чуть больше помидора. Вырезаем из них стаканчики, чайной ложкой вынимая сердцевину. Всю мякоть мелко шинкуем и отправляем в миску с начинкой. На плиту ставим кастрюльку ( лучше с тефлоновым покрытием), Разогреваем в ней оливковое масло и обжариваем лук до золотистого цвета, к нему добавляем фарш. Солим, перчим, добавляем любимые специи для фарша и продолжаем обжаривать, помешивая минут 5. Затем добавляем туда нашу мякоть и тушим все это минут 15 с закрытой крышкой . На этом этапе включаем для разогрева духовку 200С. В конце добавляем томатную пасту, разведенную в стакане воды и затем порезанную мяту. Вот это главный секрет. Мята придает незабываем вкус этой начинке.И делает ее по-истине греческой. Свежую мяту можно заменить сушеной -2-3 щепотки. Теперь очередь риса, промываем его и отправляем к начинке.Тушим еще минут 7. Все- начинка готова.
Берем противень смазываем его оливковым маслом и раскладываем в нем наши овощи, как бы делая примерку. (Этот пункт ,можно поставить и номером 1, чтобы сразу понять сколько и каких овощей нам понадобится) Затем по очереди наполняем их начинкой и шапочками закрываем . Это очень важно -это второй секрет этого блюда. В пространстве между овощами укладываем, очищенный и порезанный дольками, картофель. Поливаем сверху оливковым маслом , чуть орегано и отправляем в духовку минут на 15 , температура 200 С. Затем достаем противень, накрываем его фольгой и отправляем обратно на 40 мин ,температура 180С.
Готовность определяем по состоянию риса .
Приятного аппетита!

Источник: http://best-recept.blogspot.com/2014/07/blog-post-farsh-ovoshi.html