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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.

Cuttlefish in wine (Soupies krasates)
Cuttlefish in wine (Soupies krasates), Greek cooking recipes, greekcookingrecipes.com
1 1/2 kg cuttlefish, without backbone
2 cups green onions, finely chopped
1 cup tomato juice (or 2 beetroots, grated)
1 cup dry white wine
1/2 cup finely chopped dillweed
2 small hot peppers, chopped
salt and pepper

Rub skin off the cuttlefish, rinse, and cut into small pieces. Saute the onions and peppers in olive oil. Douse with the wine. Stir in the tomato juice (or beetroots), salt, and pepper. Simmer until the cuttlefish are tender and the sauce has cooked down nearly to the oil (about 1 hour or more). Taste and correct seasonings. Stir in the chopped dill and serve at once. (serves 6)

» Greek cooking recipes » MACEDONIAN CUISINE

Chicken with cracked wheat (Kota me pligouri)
Chicken with cracked wheat (Kota me pligouri), Greek cooking recipes, greekcookingrecipes.com
1 small chicken (1kg)
500g hulled barley or wheat (bulgur)
50g fresh butter (optional)
1/2 cup olive oil
1 onion, quartered
1 carrot, sliced
1 stalks celery, with leaves, chopped
salt and pepper

Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over medium heat until chicken falls off the bones, about 1 hour. Remove the meat and cool. Return the bones to the stock, simmer another 15-20 minutes, cool and strain. Meanwhile chop the chicken and set aside. Heat the olive oil and 1 tablespoon of butter and saute the bulgur. Slowly add the hot stock, stir, and simmer, covered, over very low heat foe 2 hours, occasionally stirring until the bulgur cracks. About 20 minutes before the end, stir in the chopped chicken. Pour some melted butter on top and serve. (serves 4)

» Greek cooking recipes » ANCIENT GREEK DINNER



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