Our Greek Cooking Recipes: Greek Gastronomy | Greek Recipes | Traditional Greek Cooking Recipes | Home

Welcome to Greek Cooking Recipes

This is a cooking website that you can use to find Traditional Greek Recipes, info about Creative Greek Cuisine, Greek Gastronomy

discover these Greek Cooking Recipes

Greek Gastronomy

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Chicken with bulgur and pickled cabbage (Lachania)
Chicken with bulgur and pickled cabbage (Lachania), Greek cooking recipes, greekcookingrecipes.com
1 medium chicken (2kg)
250g giblets, parboiled and chopped,
250g ground beef
1/2 cup dry white wine
200 g bulgur (cracked wheat)
1 large onion, finely chopped
50 g pine nuts
1 cup olive oil
1 tsp salt
1 tsp paprika
cayenne pepper, to taste
1 1/2kg pickled cabbage or sauerkraut

Soak the bulgur in water and milk until soft and strain. Heat half the oil and saute the onion with the ground beef, giblets, drained bulgur and pine nuts. Add salt and pepper and simmer for 5 minutes. Cool slightly and stuff the chicken with the mixture and close the opening with skewers or sew shut. Brown the chicken on all sides in the remaining olive oil. Line the bottom of a ceramic casserole or roasting pan with cabbage leaves and place the chicken on top surrounded by the pickled cabbage. Sprinkle generously with paprika and cayenne as desired. Pour the wine and some vhicken broth on top and bake at 180*C for 50-60 minutes, basting occasionally untill chicken is tender. Remove stuffing and serve as a side dish with the cabbage. NOTE: Instead of pickled cabbage, you can use fresh cabbage, scalded in hot water and a little vinegar. (serves 6)

» Greek cooking recipes » THRACIAN CUISINE

Cheese pie (Boureki) (Pereki me tiri)
Cheese pie (Boureki) (Pereki me tiri), Greek cooking recipes, greekcookingrecipes.com
Perek or Pereki, or "bourek", is a type of pita filled with cheese, minced meat or some other filling. The difference between a pereki and a pita is that the filo sheets for the pereki are pre-baked. The Pontic women make the pereki in a double frying pan, like that for making crepes. The filo sheets are placed one on each side, and then you turn the lower frying pan upside down to bake a new sheet, meaning you make the pie starting from the centre and moving outwards. If you do not have a double frying pan, you can use a baking pan, although the resut of course will be slightly different. The pereki should to be soft and flexible, containing 8-10 sheets. You can buy frozen commercial sheets or make them yourself and dry them in the oven.

10 filo sheets
Cow's butter, melted
Feta cheese, crumbled

Fill a baking pan with some warm water and soak the sheets in the water briefly to soften. Brush each sheet with a generous quantity of butter and sprinkle with feta cheese. Every time you add a new sheet, allow it to bake for a while. To do so, the sheet has to touch the heated part of the frying pan. Add the feta cheese on top, then add a new sheet, brush the sheet with butter and transfer it to the second frying pan, so that it is turned upside down. Bake it briefly and repeat. serve the pereki warm or cold, accompanied with yogurt or pickled green tomatoes.

» Greek cooking recipes » PONTIC CUISINE



« Traditional Greek Cooking Recipes »
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 

iamalwayshappy