Pnigouri or Pligouri

Category: Appetizers
Published on Monday, 18 June 2012 12:25
Written by HostPlus ltd
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pligouri Ingredients:
1 kilo of pork (with the bone)
½ kilo of bulgur
Salt, pepper
Cumin
4 tablespoons of fat (pork lard)
Preparation:
Boil the meat and when it’s ready take out of the pot and strain its juices. Pour the juices again in the pot and when it starts boiling add the bulgur, measuring 2 glasses of gravy for one glass of bulgur. Season with salt and pepper. When the bulgur has boiled (just like rice does), slice the meat and mix them together. In a frying pan heat the fat (until it’s sizzling) and pour on top of the bulgur. Served hot, seasoned with cumin.

Chick Pea Balls

Category: Appetizers
Published on Monday, 18 June 2012 12:24
Written by HostPlus ltd
Hits: 6177

revithokeftedes Ingredients:
½ kilo of chickpeas
1 onion
1 garlic clove
Oregano
Mint (chopped)
Pepper, Salt
Flour
Preparation:
Soak the chick peas overnight. Drain and mash with a mixer, not too thin but not too thick either. Add some flour and the rest of the ingredients. The dough has to be cool. Mix well and form small balls. Fry them in a pan of corn oil (so they don’t go black) and press them down with a fork. Fry both sides. When ready place on some kitchen paper to get rid of the oil.
Hatzivasili Stergia

Skordalia with Almonds

Category: Appetizers
Published on Monday, 18 June 2012 12:21
Written by HostPlus ltd
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skordalia-amigdala Ingredients:
1 cup of blanched almonds
2 garlic cloves
1 lemon
1 teaspoon of salt
1 cup of oil
4-5 bread slices
Preparation:
Boil the almonds for 5 minutes. Use a blender for the garlic adding some hot water. Peel the skin off the almonds and add them in the blender along with the bread, salt, oil and slowly pour some lemon juice until the mixture thickens.

Salad with Vegetables Cooked on Embers

Category: Appetizers
Published on Monday, 18 June 2012 12:23
Written by HostPlus ltd
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salata-laxanika-xovoli Ingredients (serves 4):
3 large aubergines
3 large green peppers
1 large dry onion
2 large tomatoes
caper stems
olive oil, vinegar, salt
Preparation:
Wash and dry the aubergines and the peppers. Place them on a flat cooking pan over the embers. Keep turning them over until they are cooked. When they are ready, let them cool and peel the skin off. Cut the tomatoes, the peppers and aubergines in a salad bowl. Cut the onion into rings and add the capers. Finally add the olive oil, salt and vinegar. Serve as a main or side dish.

Fried Courgettes and Aubergines with Skordalia

Category: Appetizers
Published on Monday, 18 June 2012 12:20
Written by HostPlus ltd
Hits: 8127

tiganita-kolokithakia-skordalia Ingredients:
2-3 courgettes
2-3 aubergines
1/3 olive oil (or vegetable)
For the batter:
¼ kilo of flour
beer
Salt
For the skordalia (garlic sauce):
3 potatoes
3 garlic cloves
Olive oil
Salt
Vinegar
Preparation:
Wash and cut the courgettes and aubergines into slices. Season with salt and leave them in a strainer for 2-3 hours. Put the oil in a pan. Prepare the batter by mixing the flour with the beer and salt until thick. Dip the courgettes and aubergines in the batter and fry until golden brown on both sides. Boil and mash the potatoes. Add olive oil, vinegar and garlic (crushed). Mix well and the skordalia (garlic sauce) is ready. Serve the fried vegetables with the skordalia.
Afentaki Aristea