“Bekri Meze”

Category: Appetizers
Published on Monday, 18 June 2012 12:31
Written by HostPlus ltd
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mpekri-meze Ingredients:
½ kilo of pork
1 onion
1 green pepper
1 carrot
1 bunch of parsley
200 gr of tomato sauce (Pummaro)
2 garlic cloves
1 wine glass of olive oil
Salt, pepper, 3 drops of tabasco
Preparation:
Fry the pork, chopped in pieces, for 20 minutes with a little bit of water. When the water is absorbed add the olive oil. Sauté the meat and add all the vegetables. Then the sauce, season with salt and pepper and add some water, let it cook for a while. At the end add the tabasco, let it come to a boil and finally turn off the heat.
Oikonomou Evagelia

“Dolmadakia or Yaprakia” (Stuffed Vine Leaves)

Category: Appetizers
Published on Monday, 18 June 2012 12:30
Written by HostPlus ltd
Hits: 5582

ntolmadakia-giaprakia Ingredients:
1 kilo of vine leaves
1 kilo of rice
1 large onion
1 carrot
2 tomatoes
1 bunch of parsley
1 cup of olive oil
Salt, pepper, lemon
Preparation:
Place the vine leaves in boiling water for 3-4 minutes, then drain them until dry. Wash the rice and mix all the ingredients finely chopped or grated. Open each vine leaf and at its edge add 1 spoonful of stuffing, close from the sides and roll. Place them in a pot one next to each other; pour 2-3 glasses of water, salt, olive oil and juice from a lemon.

“Pichti”

Category: Appetizers
Published on Monday, 18 June 2012 12:27
Written by HostPlus ltd
Hits: 5360

pixti Ingredients:
Pork with fat and bone (if you like use the head and legs)
Salt, lemon
Vinegar
Preparation:
Boil the meat. Once boiled take the meat from the gravy and let them cool down and remove the bones, cutting the meat into small pieces. Separate the pieces into small bowls. Strain the juice and add salt, vinegar and lemon (it has to be salty and sour). Boil the juices for a little longer. Pour the juices equally to the meat in the bowls, making sure we cover all the pieces. When they are cold refrigerate so they become thick.
Notes: if you use the head and legs place in lukewarm water and clean all hair off.
Drakonaki Litsa

“Patzina”

Category: Appetizers
Published on Monday, 18 June 2012 12:28
Written by HostPlus ltd
Hits: 6154

patzina Ingredients:
2-3 eggs
1 glass of olive oil
1 glass of milk
2-3 courgettes (grated)
Salt, pepper
½ kilo feta cheese
Flour
Preparation:
Beat the eggs in a bowl. Add the olive oil, milk, salt, pepper and the courgettes but first make sure the courgettes are properly drained from their water. Crush feta cheese in your hand and add in the mixture. Butter a baking pan and pour a thin layer of the batter and cook in a medium heated oven for 1 hour.
Krotiti Xenia

Bulgur with Tomato

Category: Appetizers
Published on Monday, 18 June 2012 12:26
Written by HostPlus ltd
Hits: 6180

pligouri-ntomata Ingredients:
½ kilo tomatoes grated
1 glass of bulgur
1 cup of olive oil
2 glasses of water
Salt, pepper
Preparation:
Heat the olive oil in a pot and then add the tomato. Boil for 30 minutes. Then add two glasses of water, the bulgur (having washed it first), season with salt and pepper. Boil for 15 minutes.