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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.

Pumpkin or Naked Pie (Ghiouliopita)
Pumpkin or Naked Pie (Ghiouliopita), Greek cooking recipes, greekcookingrecipes.com
According to the etymology of the world, ghiouliopita means "naked pie", that is to say, a pie made without the pastry or crust. Orange pumpkin, the main ingredient, abounds in Thrace. A similar pie is made on the island of Mytilini, only with courgettes or zucchini.

1,5kg pumpkin or orange "Winter" squash
300g feta
0.5 cup butter or olive oil
4 eggs, yolks only
1 cup flour
salt, freshly ground pepper

Grate the pumpkin, sprinkle with salt and allow to drain in a colander for 2-3 hours. Saute the pumpkin in the butter (or oil). Cool and add the egg yolks and flour. Stir in the cheese. Pour into a large (25 cm) greased and floured baking pan. Bake at 200.C for about 30 minutes. (serves 6)

» Greek cooking recipes » THRACIAN CUISINE

Molded cheese appetizer with two sauces
Molded cheese appetizer with two sauces, Greek cooking recipes, greekcookingrecipes.com
150g feta
150g cream cheese
300d Macedonian tyrocafteri (above)
green olives, pitted and chopped
1 envelope powdered gelatin dissolved in
4 tbsp hot milk or water
2 long sweet red peppers, roasted (or 2-3 pieces canned Florina pimentos)

Soak the gelatin in a small amount of hot water (or milk) until dissolved. Blend the feta and cream cheese in a food processor with the olives. Add the dissolved gelatin to the cheese mixture and blend well. Pour into 6 small molds and refrigerate for 2-3 hours. Meanwhile, prepare a sauce by thinning the Macedonian tyrokafteri with milk. Make a second sauce with mashed sweet red pepper or pimento and blending it with olive oil in the blender or food processor. Unmold the cheese jellies and serve with either or both sauces. (serves 6)

» Greek cooking recipes » MACEDONIAN CUISINE



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