Im looking for greek recipes that i havent heard before?!

Im looking for greek recipes that i havent heard before?

ive heard of these
moussaka spanikopita baklava galabtrobreko kourabiedes and greek lemon soup
if you know any that arent these and that taste good please share
thanks

1 day ago
and i know diples

Saganaki

8 (1/2-inch) slices kasseri cheese (about 1 1/2 ounces each)
Salt
Freshly ground black pepper
2 cups brandy, or enough to cover cheese slices
1 cup all-purpose flour
4 tablespoons butter
3 to 4 tablespoons lemon juice
4 rounds of pita bread, brushed with olive oil, grilled and quartered
1 cup kalamata olives

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.


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Diples (Greek Turnovers)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
3 eggs
4 tablespoons brandy
2 tablespoons sugar
Oil, for frying
1 cup honey
1/4 cup warm water
1/2 cup coarsely chopped walnuts, lightly toasted
Ground cinnamon

In a mixing bowl combine the flour, baking powder and salt and make a well in the center using your hands. In a small bowl combine the eggs, brandy and sugar and whisk to combine. Add the egg mixture to the well in the flour and stir to combine. On a lightly floured surface, use your hands to knead the mixture lightly until smooth. (Add a bit more flour if the dough seems sticky.) Cover the dough with plastic wrap and allow to rest at room temperature for 15 minutes.
On a lightly floured surface and working with half of the dough at a time, roll the dough out to a thickness of 1/8-inch. Using a sharp knife, cut the dough into long strips about 1 1/4 inches wide. Tie the strips into loose knots and lay on a lightly floured baking sheet. Repeat with the remaining dough.

In a small saucepan combine the honey and water and cook over low heat until honey is dissolved. Set aside and keep warm.

Fill a Dutch oven or other heavy pan with 2 inches of oil and heat to 375 degrees F. Place the dough shapes into the hot oil, 1 by 1, and fry until golden brown and crispy, 1 1/2 to 2 minutes. Using tongs or a slotted spoon, remove the fried "turnovers" to paper towel lined plates for draining.

Transfer the "turnovers" to a serving platter or plates and drizzle with the warm honey syrup. Sprinkle with the walnuts and cinnamon, to taste. Serve immediately
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Melitzanes Papoutsakia
(Eggplant Slippers)

3 pounds small to medium round eggplants
1 1/4 teaspoons salt, plus more for seasoning eggplant
1/4 teaspoon plus a pinch black pepper, plus more for seasoning eggplant
Olive oil
1 1/2 pounds ground beef
1 large onion, finely chopped
1/2 cup dry white wine
3/4 cup tomato sauce
2 tablespoons finely chopped parsley leaves
3 tablespoons butter
3 tablespoons al-purpose flour
3 cups milk
3/4 cup finely grated Kefalotiri cheese (or substitute Parmesan)
2 eggs, lightly beaten

Preheat the oven to 350 degrees F and lightly grease a large baking dish or roasting pan.
Wash the eggplants well and cut in half lengthwise. (If eggplants are large and seedy, use a spoon or paring knife to remove the seedy portion, making sure to leave at least a 1/2-inch shell. Discard seedy flesh.) Using a fork, prick the inside well all over the cut sides. Season the eggplant with salt and pepper.

Place enough olive oil to come up 1/2-inch up the sides of a large saute pan and heat until hot. Add the eggplant halves, working in batches if necessary, and cook, cut side down, until tender and golden brown, 4 to 6 minutes. Carefully turn the eggplant halves over and continue cooking on the other side until the eggplants are very tender. Using a slotted spoon or spatula, transfer the eggplants to paper towels to drain. Remove as much of the oil as possible, then place the eggplant halves, cut side up, in the prepared baking dish. Repeat if necessary with any remaining eggplant halves, adding more olive oil as necessary.

While the eggplants are cooking, heat 2 tablespoons of olive oil in a large saucepan or Dutch oven and saute the beef and onions until golden brown, 6 to 8 minutes. Add 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the white wine and cook until mostly reduced, 1 to 2 minutes. Add the tomato sauce, stir to combine, and cook until sauce is thickened and flavorful, 5 to 10 minutes. Remove from the heat, stir in 1 tablespoon of the parsley, taste, and adjust seasoning if necessary.

Make the bechamel: melt the butter in a small saucepan and add the flour. Stir to combine and cook until fragrant, 1 to 2 minutes; do not allow the flour to color. Working quickly, whisk in the milk until completely incorporated and smooth and cook until thickened, 4 to 6 minutes. Add 1/2 teaspoon of salt, a pinch of pepper, and 1/4 cup of the cheese. Stir, adjust seasoning if necessary, and remove sauce from the heat. Allow to stand for 1 to 2 minutes. In a small bowl whisk the eggs until smooth. Add the eggs to the hot bechamel and whisk quickly to combine. Use sauce immediately or set aside, covered, so as not to form a skin on top.

When all components are prepared, turn the eggplant halves cut side up in the baking dish. If desired, hollow out some of the eggplant flesh and add to the meat sauce. Divide the meat filling evenly among the eggplant halves. Divide the bechamel topping evenly among the eggplant halves and sprinkle with the remaining cheese. Bake, uncovered, for 40 to 45 minutes or until heated through and golden brown on top. Top with more bechamel and cheese, if desired. Sprinkle with some of the remaining parsley and serve immediately.


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Youvarlakia Avgolemono
(Meatballs in Egg and Lemon Broth)

1 3/4 pounds ground beef
1 cup cooked white rice
2 eggs plus 4 egg yolks
1 onion, finely chopped
3 tablespoons finely chopped parsley leaves
2 3/4 teaspoons salt
1/2 teaspoon plus a pinch of freshly ground black pepper
6 tablespoons lemon juice

In a mixing bowl combine the beef, rice, 2 eggs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix well. Portion into heaping 1 1/2 to 2 tablespoon portions and, using your hands, shape into balls. Add 6 cups of water to a large saucepan or Dutch oven and add 1 1/2 teaspoons of salt. Bring to a low boil, then add the meatballs, one by one, and simmer until the meat is cooked through, about 10 minutes. Using a slotted spoon, remove the meatballs from the cooking liquid and set aside, covered, to keep warm. Strain the cooking liquid through a fine mesh sieve and return the cooking liquid to the saucepan and keep warm over a low fire.
In a small bowl whisk the egg yolks until smooth. Add the lemon juice and whisk to combine. Slowly add 1 cup of the hot liquid to the egg-lemon mixture, whisking to combine. Slowly whisk this mixture into the remaining hot liquid in the saucepan; do not allow to boil or the sauce will curdle. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. (The liquid will still be brothy.) Add the remaining 1/4 teaspoon of salt and a pinch of black pepper, return the meatballs to the broth, and serve immediately, in shallow soup bowls, garnished with the remaining parsley.

Note: Meatballs prepared in this manner may be served either as a soup or as a main course. The proportions in this recipe result in a brothy sauce appropriate for soup consistency. However, if a thicker sauce is desired, the sauce may be thickened by addition of 1 or more egg yolks and more lemon juice may be added, to taste, as necessary.


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Keftedes: Greek Meatballs

3 slices white bread with crust
1 cup milk
2 pounds ground beef
1 yellow onion, minced
4 cloves garlic, minced
1/3 cup finely chopped oregano
2 finely chopped tablespoons mint
2 teaspoon white wine vinegar
2 eggs beaten
1/4 teaspoon grated nutmeg
1/2 cup olive oil
Flour, for dusting
Salt and freshly ground black pepper
Pita Bread
Cucumber Yogurt Sauce, recipe follows

Dunk bread quickly in milk and press the liquid out to dampen the bread.
Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
Serve with pita and cucumber yogurt sauce.

Cucumber Sauce:
2 cups plain yogurt
1 cup seeded and small-diced cucumber
3 cloves minced garlic
Salt

Combine all ingredients in a bowl and mix well.
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Gigantes

1 pound gigantes (or big lima beans), soaked for 12 hours, drained
1/4 cup Greek olive oil
1 large Spanish onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes plus their liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves


Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
Preheat the oven to 325 degrees F.

Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.

Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

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Kalamarakia Yemista (Stuffed Squid)

3 tablespoons Greek olive oil, plus 1/4 cup
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long-grain rice
2 plum tomatoes, diced
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint leaves
1/4 cup finely chopped fresh flat-leaf parsley
2 1/2 pounds baby squid, cleaned
1/2 cup tomato juice


Preheat oven to 350 degrees F.
Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.

Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.



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Dolmades: Stuffed Grape Leaves

1 pound ground beef
1 medium yellow onion, minced
Dried oregano
Fresh Parsley, finely chopped
Mint leaves, cut into chiffonade
2/3 cup rice, uncooked
Salt and freshly ground black pepper
1 (16 ounce jar) brined grape leaves
4 small eggs, beaten*
3 lemons, juiced
1 cup water

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.
Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.