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Tag Archives: Recipes for the Orthodox Kitchen

Lamb Moussaka Gluten Free

Try this hearty and wholesome classic Greek dish, with a gluten free twist by Helen Tzouganatos from her food blog Hungry & Fussy Ingredients: 2 large eggplants, thinly sliced 2 large sebago potatoes, peeled and thinly sliced Olive oil for frying Lamb bolognese 3 tbsp olive oil 1 onion, finely diced 2 cloves garlic, chopped 500g lamb mince 1 tsp ... Read More »

Leek pie (prasopita)

By Nelly Skoufatoglou This recipe does not require filo pastry making. It is not at all time-consuming and it is based on a quiche-like crust with a rich yet not custardy filling, with eggs as the main binder. FOR THE CRUST Ingredients: 2 cups all-purpose flour 1 tsp salt 1/2 cup softened butter 1/4 cup shortening 1/2 cup warm water ... Read More »

Kimadopita (Mince-meat Pie)

By Dora Kitinas Gogos This is a traditional meat pita from Ioannina, Epirus Ingredients: 8 sheets of filo pastry 1 1/2 kg lamb mince a little milk 8 nuts 6 eggs 4 tbsps butter a little grated cheese 2 onions 1 handful chopped parsley 2 tbsps tomato paste salt pepper cinnamon or allspice Method: *In a small bowl, add the ... Read More »

Lentil Stuffed Cabbage Leaves (Lahanodolmathes Orfanoi)

By Lisa Stanton (www.greekvegetarian.blogspot.com.au) The word ‘orfano’ is used at the end of a Greek dish title to indicate that it’s a vegetarian version of a dish that would normally contain meat. The dish is considered ‘orphaned’ without its meat component. Ingredients (Serves 4-5): 1 large cabbage 2 cups cooked lentils 1/4 cup uncooked long-grain rice 1 tablespoon tomato paste ... Read More »

Pasta with Sausage and Cheese

By Dora Kitinas Gogos Ingredients: 2 tablespoons extra-virgin olive oil 6 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces Kosher salt, to taste 8 ounces pasta, preferably garganelli or penne 1/2 cup white wine 1/2 ounce blue cheese, crumbled 1/4 cup heavy cream 1/4 cup loosely packed fresh oregano leaves 1/4 cup grated Parmesan cheese, ... Read More »


The traditional Greek dish of meat sauce, pasta and creamy bechamel sauce INGREDIENTS: Meat sauce: 1 1/2 kgs ground veal (or beef, though minced lamb can also be used) 1 large or 2 medium-sized yellow onion(s), finely diced 1 tsp. dried rosemary 2 bay leaves 2 cloves of garlic, grated 1 1/2 cups fresh strained tomato juice (or 1/4 cup ... Read More »

Revani (Greek Semolina Cake)

This Greek semolina cake is laced with orange syrup INGREDIENTS: For the cake: 1 cup flour 3 tsp. baking powder 1 cup fine Semolina (or Farina) 1/2 cup unsalted butter (1 stick) 1 cup sugar 3 eggs separated (reserve whites) 1 tsp. vanilla extract zest of 1 lemon 1 cup milk pinch of salt For the syrup: 1 1/2 cups ... Read More »

Boureki of Hania (Haniote Vegestable Bourek)

By Dora Kitinas Gogos A traditional Cretan version of a vegetable pie PASTRY: 1 cup of olive oil 3 cups plain flour 1 shot of ouzo 1/2 to 1 cup of water (as much as needed for a soft dough consistency) Salt and pepper METHOD FOR PASTRY: Place the flour in a bowl and add the salt and pepper. Make ... Read More »