Geia sas se olous(hello everyone)!
So Saveur Magazine has their Greece issue out with some fabulous recipes & i want to share my favs from their list of recipes. (i will be using their photos)
6 tbsp. extra-virgin olive oil
2 tsp. vodka1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened
1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.
2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.
3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.
1 large cucumber, peeled, seeded, and grated
1⁄2 tsp. kosher salt, plus more1 cup Greek yogurt
Freshly ground black pepper, to taste
5 tbsp. extra-virgin olive oil
3 tbsp. minced fennel
1 clove garlic, minced
1⁄2 medium red onion, minced
1⁄2 cup basmati rice
1⁄2 tsp. ground cumin
1⁄4 cup minced fresh dill
1⁄4 cup minced fresh parsley
3⁄4 tsp. dried mint
34 grape leaves in brine, drained
1⁄4 cup fresh lemon juice
1. Put cucumber in a strainer and sprinkle with 1⁄2 tsp. salt; toss; let sit 30 minutes. Squeeze out liquid; mix with yogurt in a bowl. Season sauce with salt and pepper; chill.
2. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel, garlic, and onions; cook until soft, 3–4 minutes. Add rice; toast for 3 minutes. Add cumin and 1 1⁄2 cups water; season with salt and pepper. Boil; reduce heat to medium-low and simmer until rice has absorbed water, 12–15 minutes. Stir in 1 tbsp. oil along with dill, parsley, and mint. Let cool slightly.
3. Coat bottom of a 3-qt. saucepan with remaining oil and 3 tbsp. water; cover with 4 grape leaves. Set remaining grape leaves on a work surface, vein side up. Working with one leaf at a time, flatten leaf and place about 1 1⁄2 tsp. rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Transfer, seam side down, to pot. Repeat. Add lemon juice and 3⁄4 cup water to pot. Cover grape leaves with a small plate to keep submerged; bring to a boil. Reduce heat to medium-low; simmer until rice filling is tender, 15–20 minutes. Serve hot or cold with the yogurt sauce.
3 1⁄8"-thick orange slices
1 2⁄3 cups fresh orange juice1 1⁄2 cups sugar
1 2" stick cinnamon
14 tbsp. extra-virgin olive oil,
plus more for greasing
Flour, for pan
4 eggs
3⁄4 cup Greek yogurt
1⁄4 cup orange zest
1⁄2 tsp. vanilla extract
1⁄4 cup fine semolina
1 1⁄2 tsp. baking powder
12 oz. country-style phyllo sheets,
cut in 1⁄2" pieces
1. Heat oven to 325°. Put orange slices in bottom of an 8" x 8" baking dish; pour 1 cup orange juice over top. Cover baking dish with foil. Bake until oranges are very soft, 40–45 minutes. Transfer to a rack to cool.
2. Meanwhile, bring 3⁄4 cup sugar, cinnamon, and 1 1⁄2 cups water to a boil in a 2-qt. saucepan. Cook for 5 minutes; remove from heat. Pour syrup over orange slices. Let cool completely.
3. Grease a 9" x 13" baking dish and dust with flour; set aside. Combine remaining sugar and eggs in a bowl; beat with a hand mixer until pale and thick. Whisk in remaining orange juice, oil, yogurt, zest, and vanilla. In a separate bowl, whisk together semolina and baking powder, whisk into egg mixture, then stir in phyllo. Pour mixture into prepared dish; bake until lightly browned, 35–40 minutes. Pour syrup evenly over cake; let cool. Cut cake into 12 squares and cut orange slices into quarters; top each square with an orange quarter.
Yummm yumm this is making me so hungry & that Portokalopita would hit the spot right about now! :)
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