Ingredients:

2 lbs. eggplant, the smaller the better
3 cups chicken broth
1 cup olive oil
3 garlic cloves, crushed
3 onions, chopped
4 cups fresh chopped tomatoes
1 cup chopped parsley
1 bay leaf
pinch thyme
pinch oregano
salt and pepper
grated Greek kefalotiri or parmesan cheese

Directions:

1. Wash the eggplant, cut off the tops and make a lengthwise slit down one side on each.  In a large pot, bring the chicken stock to a boil, and add the eggplant.  Boil them until tender, 5-15 minutes, depending on their size.  Remove them to a strainer to drain.

2.  Heat the oil in a medium saucepan.  Add the garlic and onions and fry until translucent.  Add the tomato, parsley, bay leaf, thyme, oregano and salt and pepper.  Cook the sauce over medium heat for 20 minutes until it thickens.

3.  Take an eggplant and open it like an envelope.  Sprinkle the insides generously with cheese.  Spoon some tomato sauce over it and press the eggplant together again.  Lay it in an ovenproof pan. Continue for the rest of the eggplants.  When you’re finished stuffing them, pour the unused sauce over the eggplants and sprinkle with more cheese.  Bake in the oven at 350°F for 25 to 35 minutes.

The name may confuse you into thinking store bought ground sesame seed halva, but this an entirely different recipe.  Each is delicious in their own way.

Ingredients:

2 cups olive oil
2 lbs. coarse semolina flour
2 cups honey (or sugar)
1 cup chopped blanched almonds
8 cups water
ground cinnamon

Directions:

1.  Prepare a medium size bundt form by lining it with butter and wax paper.

2.  Heat the oil in a deep skillet.  Add the semolina and fry it until begins to turn golden brown.

3.  In a separate pot, heat the water with the honey (or sugar).  Boil it until it begins to get syrupy.  Using a ladle, spoon the hot liquid into the semolina mixture while whisking all the time.  Keep stirring until all the syrup has been incorporated and add the almonds.

4.  Pour the halva into the prepared form and set it aside to cool.  Turn the halva out on a platter and peel away the wax paper.  Sprinkle it with cinnamon and serve.

A fantastic vegetarian dish that has all the flavor of the Greek Islands.  This dish can be served with a tomato and feta salad and a side of bread.

Ingredients:

2 lbs. fresh or frozen okra.  If using fresh okra, below you’ll find some tips about how to clean and prepare this vegetable
vinegar
1 cup olive oil
3 onions, chopped
6 cloves garlic, chopped
2 cups chopped tomatoes
salt and pepper
1 bay leaf
2 lbs. potatoes, pared and cut into large chunks
vegetable stock

Directions:

1.  If using fresh okra, sprinkle them with a bit of salt and vinegar.  Then toss together.  After a few minutes, rinse them and spread on a tray to air dry.

2.  Pour the oil into a large pot, add the onions and garlic and fry until translucent.

3.  Add the tomatoes, salt, pepper, and bay leaf and simmer together for 5 minutes, stirring occasionally.  Add the okra and potatoes, and enough stock to cover it.  Bring the mixture to a boil then reduce the heat and simmer for 30 to 45 minutes.

Enjoy!

P.S. – here are a few tips on how to prepare fresh okra:

You have to be very gentle when handling okra.  If you break the pods and any seeds come out, they will turn your soup “glutinous” (slimy) when you cook them.

Fill a large bowl, half full with water – about 2 quarts, and pour 1 cup of plain vinegar.  Begin by rinsing them.  If you’re leery about this step, simply rinse them under running water in a colander.  Lay out a large kitchen towel, and spread the rinsed okra on it to dry as you’re working.

Take an okra in one hand and paring knife in the other.  You want to peel off the outer layer of the cap.  Don’t cut straight across or you’ll cut into the pod.  Cut it on a diagonal, round and round, so it looks like the okra has a little pointed hat.  Use a few okra as practice pieces, it really isn’t difficult at all.  Put the cleaned okra into the vinegar water and proceed with the next one.  When you’re done with all the okra, strain them from the vinegar water.  You can use them right away in a recipe or put them in a air tight bag and freeze them for later use.

Made with simple ingredients, Greek beef soup (kréas me kritharaki soupa) tastes wonderful!

Ingredients:
2 lbs. beef, cut into one inch chunks and a bone or two for rich stock
2 cups orzo or another small macaroni of your choice
1 bay leaf
2 cups freshly chopped tomatoes
salt and pepper to taste

Directions:

1.  In a large pot, cover the meat with water.  Add the bay leaf, tomatoes and season with salt and pepper.  Stew the meat gently for an hour. You want the meat to be tender, so cook it longer if needed, adding more liquid as it evaporates.  If you’re in a hurry, try using a pressure cooker to make the stock.  Use medium pressure for 20 minutes and your meat should be tender.

2.  When the meat is almost done, remove the bone and add the orzo, stirring occasionally so that it doesn’t stick to the bottom and scorch.  When the orzo is done so is the soup.  Serve it hot with some grated parmesan cheese on the side.

Melomakárouna are crumbly cookies made with nuts and dipped in homemade syrup.  Along with kourabiedes, they are very popular cookies that can be found during the Christmas season.  Although not on the Athens Family Restaurant menu, these cookies can be made for you by special order.  Call us at least 48 hours ahead of time and we’ll make a fresh batch for you to take home.

Ingredients:
Cookies:

2 cups oil
1 cup sugar
1 cup orange juice (preferably freshly squeezed)
grated rind of one orange
1/2 cup filtered water
1 tbs. honey
1 cup chopped walnuts
3 tsp. baking powder
1 tsp. soda
1 tbs. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 to 4 lbs. of flour

Syrup:

1 cup honey
1 cup water
1 cup sugar
1 cinnamon stick

Directions:

1.  Mix the oil with the sugar in a large mixing bowl and add all the ingredients except the flour.  Mix it well and begin adding in the flour, a cup full at a time, working it with your hands until you have a soft cookie dough that you can handle.

2.  Preheat your oven to 350°F.  Take a walnut sized piece of dough and shape it into an oblong oval.  Some ladies press the cookie on an upside down dish that has cut-glass designs for a more elaborate surface.  put the cookie on a greased cookie sheet.  Proceed with the rest of the dough.

3.  Bake the cookies 10 to 15 minutes, until they are golden brown.  While the cookies are baking, make your syrup.  Mix together the syrup ingredients in a sauce pan and boil it for 10 minutes.  Remove the pot from the heat and set it close to your work area along with a platter or pan for the cookies to go into.

4.  As the cookies finish baking, using a spatula or slotted spoon, dip the cookies into the syrup for 30 seconds and then set them in your pan or platter and sprinkle them with chopped nuts.  Continue with all the cookies.  When the bottom of one pan has been completely filled with cookies, start another pan so all the cookies remain in single layers.

5.  Once the cookies have cooled off completely, they can be arranged in muffin papers, sprinkling them with more nuts if desired.

Along with Melomakarona, the Greek cookie recipe we’re about to provide (called kourabiedes) can be found everywhere in Greece during the Christmas holidays.  Rich in flavor, these delicious treats are meant to be shared with friends and family.  Although Athens Family Restaurant does not add Christmas cookies to our menu, we do accept special orders from customers who want them for the holidays.  Please order ahead of time, as this is a busy time of year.

Ingredients:

2 cups butter softened
2 egg yolks
1 teaspoon baking powder
3-4 cups flour
powdered sugar
1 tablespoon brandy
1/2 teaspoon almond extract (optional)
1 cup almonds, chopped and roasted
some rose water or ouzo

Directions:

1.  Whisk the butter and sugar for 15 minutes until it turns white.  Mix in baking powder and baking soda.

2.  Add the egg yolks, brandy and slowly add the flour.  You’ll end up with a dough that is not too soft or firm.  Stir in almonds.

3.  Cover the dough and place in a warm place for an hour.

4.  Take small amounts of dough (between 1 – 2 teaspoons) and shape into small round balls.

5.  Place cookies on a cookie sheet and leave 1 inch between each cookie.  Slightly flatten each cookie with the palm of your hand.

6.  Bake at 350° F for 15-20 minutes.

7.  As soon as you remove the kourambiedes from the oven, wet them with rose water (you do this by wetting your fingers with rose water).  Then roll the hot cookies in powdered sugar.  Let the cookies cool down before serving them.

This recipe sounds like the popular Pastitsio and it uses the same noodles, but it’s very different from the casserole dish.  The pasta is served on a platter and is covered in a sweet, chunky meat sauce.  Best served with grated cheese and a green salad.

Ingredients:

1 lb. pastitsio noodles (penne macaroni may be used as a substitute)

Sauce:

1 1/2 cup olive oil
2 chopped onions
2 minced garlic cloves
2 lbs. beef, cut into one inch chunks
1 cup dry, white wine
2 cups beef stock
2 cups chopped tomatoes
1 tsp. red pepper
1 bay leaf
1 cinnamon stick
4 whole cloves
1 tsp. sugar
salt

Directions:

1.  Heat the oil in a skillet and saute the onions, garlic and meat together.

2.  Add the wine and stock and cover the skillet. Let the meat simmer for one hour so it becomes tender.  Stir in the rest of the sauce ingredients and simmer for another 40 minutes, adding more stock as needed.

3.  Once the sauce is complete, REMOVE the cinnamon stick, bay leaf and cloves.

4.  Cook your pasta and drain it.  Toss the hot pasta with some sauce and put it on your serving platter.  Sprinkle it generously with grated cheese.  Top it off with the meat and remaining sauce.  It’s ready to be served.

Enjoy!

This turkey pot pie has all the ingredients of a Mediterranean dish.  It’s a good way to get rid of holiday leftovers.  If you have cooked carrots, potatoes or peas, go ahead and add them to this recipe.  It will taste that much better.

Ingredients:

pastry dough

Filling:

1 tbs. corn flour
3/4 cup chicken stock, cooled
1/2 cup chopped onions, slightly brown in 1 tbs. butter
1 cup sliced mushrooms (optional)
2 cups diced, cooked turkey
1 cup grated Greek kefalotiri or parmesan cheese
1 tsp. powdered thyme
1/4 cup chopped parsley
1 minced garlic clove
2 eggs, beaten
salt and pepper to taste
1/2 cup butter

Directions:

1.  In a small sauce pan, mix the corn flour and the chicken stock and cook it until it thickens.  Set it aside.  In a bowl, mix the rest of the filling ingredients, except for the butter.  Spoon the thickened chicken stock into the filling ingredients and mix well.  If the filling seems too thick to you, add some water.  You want it to be creamy and smooth.

2.  Butter a medium sized baking pan and line it with pastry dough.  Spoon in the filling and top it with little knobs of butter everywhere.  Cover the pie with more pastry dough and crimp the edges, using your fingers or a fork.  Cut a cross slit in the center of the top for the steam to escape while looking.  Bake at 350°F for 40 to 55 minutes, or until the pastry is done.

Ingredients:
1 cup olive oil
1 chopped onion
1 clove mashed garlic
3 cups chopped tomatoes
1 cup vegetable broth
1 bay leaf
1 tsp. dry thyme
1 tsp. dry oregano
1/2 tsp. sugar
salt and pepper to taste
cinnamon (optional)

1 lb. cooked pasta of your choice

Directions:

Heat the oil in a large saucepan.  Saute the onions and garlic until translucent.  Pour in the tomatoes and broth and once it comes to a boil, lower the heat.  Add your spices and simmer for 30 minutes, stirring occasionally, until the sauce is thick.  That’s it.  Simple and quick.  Pour the sauce over your favorite pasta and you have a wonderful meatless dish.

This is a great combination of tastes that is served on a chilly Spring Day.  You can make this soup as thick or as thin that you prefer by adding more or less stock.

Ingredients:

1 lb. fresh or frozen spinach
1 cup dried lentils
chicken or vegetable stock
1/2 cup olive oil
1 chopped onion
1 clove garlic, mashed
1/2 tsp. ground cumin
salt and pepper to taste

Directions:

1.  Wash and drain your spinach and cut any large leaves in half.  In a large pot, cook the lentils in enough stock to cover them, until they soften.

2.  In a separate pan, heat the olive oil.  Saute the onions and garlic until translucent and pour the mixture into the lentils.

3.  Add the cumin, spinach, salt and pepper and simmer it all together until the spinach settles and the lentils are very tender.  If the soup is too thin, simply boil it down.  If it’s too thick, add a bit more stock.