LAMB CHOPS STUFFED WITH FETA (serves 2)
4 loin lamb chops, 1 1/2" thick
1 clove garlic, halved
Juice of 1 lemon
1-2 TBL olive oil
Salt & pepper
6 oz feta

Cut a deep slit down the fatty side of each chop. Rub chops w/garlic halves. Squeeze lemon juice over chops & brush them with olive oil. sprinkle w/salt & pepper to taste. Stuff feta into the slit in each chop. Close slits in chops with toothpicks. Broil5-6 minutes per side for medium rare.~~

GREEK SALAD WITH LEMON HERB DRESSING (serves 4)
Dressing:
3 TBL olive oil
3 TBL lemon juice
1 tsp Dijon mustard
1 clove garlic, crushed
1/4 tsp dried oregano
Salt & pepper

Salad:
1 head Boston lettuce, torn into bite-sized pieces
1/2 cucumber, sliced
1 small red onion, thinly sliced
1 green pepper, sliced
1 pint cherry tomatoes, cut in 1/2
4 fresh basil leaves, julienned
8 sun dried tomatoes packed in oil, drained & sliced
1/2 cup pitted ripe olives
2 oz feta cheese, crumbled

Whisk together dressing ingredients & add salt & pepper to taste. Set dressing aside. Toss lettuce & remaining ingredients in a large bowl. Add dressing & toss gently.~~Food for Thought

GREEK POTATOES (serves 6)
4-6 medium potatoes
2 TBL butter
2 TBL olive oil
1 TBL lemon juice
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
1/4 tsp pepper

Peel the potatoes & cut into 1 to 1 1/2" wedges. Heat the butter & oil in a large skillet. Add the potatoes & lemon juice. Saute to an even brown, turning potatoes to brown on all sides. Cover the skillet & continue to cook until the potatoes are tender, approximately 20 minutes. Uncover the skillet, sprinkle the potatoes w/the seasonings, mix & serve.~~Hunto to Harbor

TZATZIKI
4 cucumbers
3 cloves garlic, peeled & minced
1 TBL olive oil
Salt & pepper to taste
2 cups yogurt or yogurt & sour cream mixed

Peel & seed the cucumbers & put through a fine grater (not a blender.) Allow to drain in a colander until the juices have stopped running.
In a small bowl, mash the garlic w/the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covered for 1 hour or more. Serve as a dip w/crackers or raw vegetables.~~

PASTA GREEK STYLE W/SHRIMP & FETA (serves 4 as a main dish)
1 lb Feta
4 tomatoes
3/4 lb medium cooked shrimp, shelled & deveined
6 green onions, finely chopped
4 tsp minced fresh oregano or 1 1/2 tsp dried
Salt & pepper
1 lb spaghetti or linguine

Rinse & pat dry the feta. Crumble into a large bowl.
Peel, core, seed & coarsely chop the tomatoes & add to bowl. Mix in the shrimp, green onions & oregano & let stand at room temperature for at least 1 hour. Season w/salt & pepper before serving.
Cook pasta al dente. While hot, add pasta to sauce & toss to coat well. Serve immediately.~~Bound to Please

AVGOLEMONO SOUP(serves 6-8)
2 qts strong, strained chicken stock
1/2 cup rice
4 eggs
Juice of 2 lemons

Bring the stock to a boil & add the rice. Cook until the rice is tender, about 20 minutes.
Remove the stock from the heat. Just before serving, beat the eggs with a rotary beater or mixer until light & frothy. Slowly beat in the lemon juice & dilute the mixture with 2 cups of the hot soup, beating constantly until well mixed.
Add the diluted egg/lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point but do not boil or soup will curdle. Serve immediately.~~C. Claiborne

KEFTEDES (about 32 meatballs)
1 1/2 lbs ground round
2 eggs, lightly beaten
2 medium onions, finely chopped
1/2 cup fine, soft bread crumbs
2 TBL chopped parsley
1 TBL chopped min
1/4 tsp cinnamon
1/4 tsp allspice
Salt & pepper to taste
Oil for pan frying

Combine all ingredients except oil & mix thoroughly. Refrigerate for several hours. Shape into small, bite-sized balls & fry in hot oil until brown. Serve hot.~~Craig Claiborne

I love Greek food. Here are a few of my favourites. All tried and true many times over.

Home Cookin Chapter: Recipes From Thibeault's Table

================
Chicken breasts
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper
. Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeese fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
texture.

Place on hot grill and turn often until done. Serve with Greek salad
and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

=====================================
These are extremely tender and flavourful meatballs. You can use them to make Greek Cabbage rolls too.

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsely
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

.
Mix the two meats together well and add the rest of the ingredients and
mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as
needed.

Form into meatballs the size of walnuts and saute until brown. Drain on
paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups.
Return broth to stove and bring to a boil.

Beat egg yolks and egg with lemon juice and slowly whisk the hot broth
into egg mixture.

Return sauce to sauce pan and heat on low stirring until sauce
thickens. Do not bring to a boil.

Add meatballs and continute to heat until meatballs are hot and coated
with sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

==========
Baby Back Ribs
1 or 2 garlic cloves
dried oregano
1 lemon
salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano and salt and pepper. Squeeze
juice of whole lemon over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon until a few hours before grilling or the lemon will
change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.

Home Cookin Chapter: Recipes From Thibeault's Table

(Fassolakia Iadera
=======================================================
Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

.
Heat oil in heavy large non-stick skillet over medium-high heat. Add
onion and sauté 5 minutes. Add green beans and cayenne pepper and sauté
until onion is translucent, about 3 minutes. Add zucchini, potatoes and
parsley. Pour tomatoes and their juices over vegetables. Bring to boil.
Reduce heat. Cover and simmer until potatoes are tender, stirring
frequently, about 45 minutes. Season with salt and pepper. Remove from
heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm
or at room temperature. 6 To 8 Servings

Home Cookin Chapter: Recipes From Thibeault's Table

================================
Lamb or baby goat Shoulder/Breast orshanks
1 head of garlic, cloves peeled and cracked
1 onion cut into 8ths
Oregano
Lemon
Salt Pepper
olive oil
chicken broth

.
Brown the meat on top of the stove or in a hot oven. Add the onion, and
the peeled garlic cloves. Cook until golden. Add the Oregano, salt,
pepper and the juice of a lemon.

Cover and place in a 350°F oven. Cook until tender. Cooking Time will
depend on the size of roast.

Note:Option: Use Dill instead of Oregano..

Home Cookin Chapter: Recipes From Thibeault's Table

==========================================================
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)

Source: Krinos

Ingredients
1/2 cup Krinos olive oil
2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons

.
1. Heat the olive oil and brown the lamb. Add the onion and saut until
golden. Stir in the garlic, salt and pepper. Add the wine and enough
water to cover the meat. Bring to a boil and simmer, covered, for about
40 minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if
necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually
drizzle them into the egg-lemon mixture, beating all the while. Quickly
pour the mixture back into the pot, stir to combine and remove from
heat. Season with salt and pepper and serve immediately.
Yield: 4-6 servings

Greek Style Artichokes
1 teaspoon kosher salt
3/4 teaspoon each black peppercorns, coriander seeds, and fennel seeds
2 bay leaves
few sprigs fresh thyme or 1/2 teaspoon dried
1 whole chilli
3 cloves garlic, crushed
6 fresh parsley stems
2 tablespoons extra virgin olive oil
1 cup dry white wine or dry vermouth
4 large artichokes
1 lemon, halved

Combine all ingredients, except artichokes and lemon, in a small saucepan with 3 litres of water. Bring to the boil. Lower the heat and simmer 10-15 minutes. Meanwhile, peel artichoke stems, detach them from the base of the artichokes, and remove 1cm from the end of each stem. Cut about 2cm off the top of each artichoke. Remove the withered leaves at the base of the artichoke. With scissors, trim 1cm or so from the tops of the other leaves. Rub the cut portions of the artichokes with cut lemon to prevent discolouration. Squeeze the juice of the lemon into the flavoured water and toss in the lemons. Add the artichokes and stems. Cover with a plate to keep submerged and cook about 25 minutes. You should be able to easily pierce the base of an artichoke with a knife. Remove artichokes, squeeze gently to remove excess moisture, and cool upside down. Eat as is (warm or at room temperature), roast, or stuff and bake.

Greek Style Brussels Sprouts
2.5kg Brussels sprouts
2 teaspoons red wine vinegar
2 teaspoons lemon rind
rind and juice of 1 lemon
salt and pepper
1/3 cup chopped parsley
1/4 cup pimento (optional)

Cook Brussels sprouts in boiling water for 7 minutes, until barely tender. Whisk together the vinegar, lemon rind and juice, salt, pepper, parsley and pimento. Drain sprouts, transfer to a serving dish and toss with lemon mixture.

Greek Style Leeks
3-4 leeks, cut into 4cm slices
150ml olive oil
300ml water
1 heaped tablespoon tomato paste
1 heaped teaspoon sugar
80g rice
12 small black olives
chopped parsley
lemon juice
lemon slices

Place leeks in a saucepan with the water, oil, tomato paste and sugar, season with salt and pepper to taste. Cover and cook for 5 minutes. Add rice and bring to the boil, cook covered for another 8 minutes until the liquid has been absorbed by the rice. Turn off heat, but leave the pan covered for another 10-15 minutes. Add lemon juice to taste. Serve chilled, with olives, parsley and lemon slices arranged on top.

Greek Salad
250g tomatoes, cut into thick slices
1/2 cucumber, cut into thick slices
1 green capsicum, cut into strips
1 onion, thinly sliced
salt and pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
125g feta cheese, chopped roughly
1 teaspoon dried oregano (or 3 teaspoons chopped fresh)

Gently mix the vegetables together, season to taste with salt and pepper. Stir in oil and vinegar and mix well. Scatter cheese over the top with the oregano, mix briefly before serving.

Greek Spinach Pie
60g butter, melted
24 sheets phyllo pastry
60g butter
1/2 cup thinly sliced spring onions
2 cloves garlic, crushed
500g frozen spinach, thawed and drained (or 1kg fresh spinach, chopped)
4 eggs
250g feta cheese, crumbled
1/4 cup chopped parsley
1/4 cup chopped dill
salt and pepper to taste

Put butter in a saucepan, add onions and garlic, cook for 2 minutes, until soft. Stir in the spinach. Remove from heat and allow to cool. Combine spinach mixture, eggs, feta, parsley and dill, add salt and pepper. Brush a baking dish with melted butter. Unfold pastry sheets and use half to line the dish, brushing each sheet with butter. Keep the other sheets covered with plastic wrap and a damp teatowel while working. Spoon the spinach mixture into the lined dish. Fold edges of the pastry over the filling. Layer remaining pastry over the filling; brush between each sheet with butter. Trim edges; score pastry into 6-8 portions. Brush top with remaining butter and bake for 45 minutes at 180C until golden.

Greek Salad
1 head romaine lettuce, chopped
1 red onion, thinly sliced
185g tin pitted black olives
1 green capsicum, chopped
1 red capsicum, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
juice of 1 lemon
pepper to taste

In a large salad bowl, combine the lettuce, onion, olives, capsicums, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Hey san!

I found this neat site a while ago - haven't had the opportunity to try most of them, but several do sound good. Maybe something here would appeal to you?
Alexa

This recipe is from the crock pot cookbook, Ready and Waiting, but I think it could be cooked in a heavy casserole or dutch oven in the oven on low for 5-6 hours.

Greek Stifado

2 TB olive oil, more if needed
2 lbs. beef bottom round, cut into 2-inch pieces
1/2 t. salt
1/4 t. fresh pepper
2 lbs. small boiling onions
1 28 oz. can tomatoes in puree
1/4 cup red wine vinegar
1/2 t. ground allspice
1/2 t. dried oregano
1/ t. ground cumin
1 3-inch cinnamon stick

Blanch the onions in boiling water for 1 minute, peel, and cut an X in the bottom of the root.

Brown the meat in the oil in a skillet. Season with salt and pepper and put in the crock pot. Add onions to the skillet and brown all sides about 5 minutes. Add to crock pot. Add tomatoes and rest of ingredients to the crock pot.

Cover and cook 7-8 hours. Skim any fat from the top. Serve hot with hot cooked rice or orzo pasta. Serves 4-6.

As with most stews, this is really good re-heated and served the next day.

My notes: maybe less tomatoes and a little more salt.

GREEK BEEF STEW (2-3 servings)

1 lb. lean beef stew meat, cut into 1 inch cubes
Salt and freshly ground black pepper
3 Tbs. butter
2 medium onions, coarsely chopped
1/ 2 bay leaf
1 small stick of cinnamon, broken into 2 or 3 pieces
¼ tsp. whole cloves
2 Tbs. dark raisins
¼ cup dry red wine
2 Tbs. water
½ can (6 oz. size) tomato paste
1 Tbs. wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
¼ tsp. ground cumin
(¼ tsp. dried mint, crumbled or 1 ½ tsp. finely chopped fresh mint) optional

Season meat generously with salt & pepper. Melt butter in Dutch oven or heavy casserole. Add meat and turn to coat on all sides with butter. Arrange onions, bay leaf, cinnamon, cloves and raisins over top of meat.

Mix remaining ingredients and spread over casserole contents. Do not stir. Cover very tightly and bake at 325 degrees for about 1 ½ hours. Stir sauce gently when serving.

ah--things are starting to add up quickly here...i LOVE those greek lemony potatoes, ginger and that pasta and shrimp dish sounds really, really good! and i have made your meatball and lemon sauce recipe before ann--a keeper for sure! i have just discovered marinated artichokes (in a jar) daisy and am thinking i like them. your recipe make me think i just might want to make some for us and might actually give brussel sprouts one additional try (they have traditionally been one of the very few vegetables neither one of us cares for...). and thanx for the stew/casserole recipes! i have made ruthanna's a couple of times--one of those wonderful comfort food dishes so we'll look forward to teresa's version now too!

thanx for the new link, alexa--that site had a really wide selection of recipes! i have used the krinos site before--it's much smaller but the couple of things i've tried have been good. here is one (although i cut back ALOT on the oil)--

Fresh Green Bean Ragout (Fasolakia)

1/3 cup Krinos olive oil
2 large red onions, peeled, halved and thinly sliced
2 garlic cloves, peeled and minced
2 pounds fresh string beans, trimmed
3 medium potatoes, peeled and halved or quartered
1-2 small fresh or dried chili peppers (optional)
1 cup chopped plum tomatoes
Salt, freshly ground black pepper, to taste
Water
1/2 cup chopped fresh parsley
2 tablespoons Krinos red-wine vinegar
1/2 pound Krinos feta

1. Heat olive oil in a large pot and saute the onions and garlic until wilted, about 7 minutes. Add green beans and toss to coat. Cover the pot, reduce heat, and let green beans steam in the oil for 10 minutes. 2. Add the potatoes and chili pepper to the pot, and toss to coat. Pour in the tomatoes, season with salt and pepper, and add enough water just to cover the beans. Cover and simmer for 1 hour, until beans and potatoes are very tender. Five minutes before removing from heat, add parsley and stir in vinegar. Adjust seasoning with salt and pepper. Serve warm or at room temperature with wedges of feta cheese on the side. Yield: 4-6 servings

this has been a favorite of mine for years but i usually save it for lunch with friends as ted just doesn't really appreciate it...

NOTE: I buy a half leg of lamb, bone it and halve the herb rub ingredients. If marinating overnight, I suggest not adding the salt until just before grilling it, as it was more salty than we like. If you have leftovers, slice the meat and bring it to room temperature and serve over a bed of salad greens or better yet, use it for stuffed grape leaves (dolmathes)!
For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon
Make herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
Prepare grill.
Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
Cut lamb into slices and serve with any juices that have accumulated on cutting board.
Serves 8.

Gourmet
July1999

Gourmet Entertains

San, I know you love raspberries but will you eat okra? I have a great beef and okra recipe but not many people like okra. Will post it if you like.

I keep scanning the list of threads and coming to this one thinking it says "geek foods"....
Ah me....not only can't I type, but I can't read either!
Linda C

San, this one is fabulous! I have made it with shrimp, and also with chicken. We love it ,and it gives you another reason to buy more marinated artichoke hearts! (Which I could eat an entire jar of...)

GREEK-STYLE PASTA WITH SHRIMP
A simple dish from the Cottage Inn, Eureka Springs, Arkansas.
Can be prepared in 45 minutes or less.

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine
Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon Appétit
June 1995
My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.

Linda

thanx to you guys, we have had a particularly wonderful couple of meals this past week! i really wanted to make a special dinner and of course, wound up with many more recipes than i needed for that...so we are trying out your recipes bit by bit.

sunday night we had the frugal gourmet's avoglemono soup--a T & T dish for sure, as well as a greek salad (bibb lettuce, feta, scallions, grape tomatoes, ripe olives) made with ginger's lemon herb dressing--ted ate 2 helpings at the table and polished off what was left in the salad bowl wheile we were cleaning the kitchen!. the main course (and MY favorite part of the meal!) was teresa's stifado, which i served with daisy's greek brussel sprouts. that is a vegetable that both of us have previously avoided but i can say i would happily make them again! we had a yogurt-lemon cake for dessert, drizzled with a sweetened butter and lemon sauce (which truthfully, was better than the cake itself).

lars had sent us some of his home-grown meyer lemons and we still had one or two left, so we continued with more greek treats...a couple of nights later, we tried out a new cucumber salad recipe tikanas sent us--i love the flavor of cukes and was happy to find a new way to use them!
SALADA Ladolemono
________________

1 large cucumber ( I prefer to use about 5 Persian cukes because they are more tender and flavorful)
1/2 c. feta cheese crumbled
3 tbs lemon juice
6 tbs olive oil
salt and coarse ground pepper

Partially peel cuke vertically giving it a "vertical stipe look". Thinly slice cuke into rounds. sprinkle with feta. mix oil and lemon juice and pour over cukes. Sprinkle with salt and pepper and serve immediately.

tonight i made some tzatziki which was used as a dressing for tikanas' gyros served with sliced onion and tomatoes in pita. in spite of the ground lamb that i mixed with the ground beef, ted was oohing and ahhing over this one!

GYROS
_______

1 lb ground lab, beef or a combo of the two
1/2 c. minced onion
3 cloves minced garlic
1/2 c. minced parsley
1/2 tsp ground rosemary
1/2 tsp ground marjoram
1/2 tsp fine ground pepper

If grinding own meat, run it through twice.

Mix all ingredients together and blend in food procesor for a full minute.

knead mixture by hand for another full minute.

Form meat into "fingers" around skewers and then flatten slightly on the skewers.

Grill over waning coals over indirect heat for about 45 minutes. Meat will be somewhat dry.

(may also be bake on a rack for about an hour at 300)

Great served with yogurt sauce such as tzatziki and pita bread.

and i still have more dishes to try out! it's been a great taste treat for us. thanx VERY much for getting us to try out a few new dishes--we've really enjoyed it!

San, I didn't receive my invitation to dinner yet???? LOL!

Sounds like you and Ted have been eating very well indeed. I love Greek food in all its forms.

I'm glad you liked the Stifado recipe and I've got Tikanas' gyros recipe on the menu soon.

Teresa

p.s. I'm enjoying my wonderful soap you sent!

funny teresa--ted has become MUCH more discerning than i ever could have guessed. i bought a chuck roast and didn't bother to cube it. i just browned it and put it into a covered casserole dish and put it into the oven for about 3 1/2 or 4 hours. the only ingredient change was that i chopped a couple of onions rather than using the little boiling onions. it was excellent! i reheated the leftovers a couple of days later and the sauce reduced a little more than i might have liked and ted said, "is there cumin in here?" i thought it had several levels of flavor but hadn't really picked out anything specific--his comment really surprised me! it's really been fun trying out some new to us stuff and i'll try to send out an invitation the next time we do this, ok? (glad you're enjoying the soaps)

San,
I never put in those little bitty onions, but do just as you did and chunk up some large ones. Life is toooooo short to be peeling little bitty onions, I always say.

Good for Ted - you'll make a gourmand out of him yet.

Mmmmm, good choices, San, I'm glad you and Ted found so many recipes to enjoy. Teresa, please pick me up on your way to San's next Greek feast!

It all sounds good. Happy you liked the dressing. I prefer lemon juice in salad dressings a lot of the time.

Great recipes. Anyone have any for greek rice pilaf? If not, I might just add the same stuff as listed in the roasted potatoes recipe. What's the worst that can happen, besides last nights attempt at rice pilaf. The kids ate it so thats what counts. Notice I don't mention the parents did.

Here's a pile of family recipes with pilaf included. Perhaps you'll find something interesting.

Shambo, that looks like a treasure trove of recipes. Wow.

San, thanks for starting this one..I hadn't had time to come over to exchange too much in the first part of the year but this thread is a keeper for me. Maureen

You are right, Maureen! I had a look at Shambo's link yesterday and it is fantastic! Wish we had their show running in my neck of the woods.

Thanks, Shambo!

Ginger, your lamb chops with feta looks wonderful!

If that is Greek, I might have a good Greek recipe too!

Take 1 pound of ground lamb and mix it with 1 egg, 1/4 teaspoon white pepper, 1 tablespoon of fresh mint chopped fine, and 1/2 teaspoon of lemon zest. Mix all the meat with your hands until everything is distributed nicely into the meat. Then roll the meat into 4 balls about the size of a medium orange. Stick your finger into the meatball and make a depression and fill it with about a tablespoon (or more, or less as you choose) of feta cheese. (the firm blocks are obviously the easiest to use, the crumbles.. well, the crumble too much!). Then, close the cheese up inside the meatball and carefully, make a patty out of the meatball and keep the cheese in the center. Place the lamb patty on a hot griddle or frying pan and cook only flipping once for about 8-9 minutes. (Don't start this on a cold griddle or pan, it needs to be hot to start). We like this served with a tomato and cucumber salad mixed with a tabouleh. Usually we have croissants with this, but when it is available, I like the Kalmata Olive bread that La Boulangerie makes.

I don't have a name for this recipe. I have been making it for years and we call them Lamb Burgers.

These recipes sound great. I love Greek food, too.

roselin - please post your recipe which includes okra.

Lamb and Okra Casserole`
2 lb boneless lamb, cubed
2T ghee or butter
1 large onion, minced
1/2 tsp ground cumin
1c chopped, peeled tomatoes
2T tomato paste
1/2c stock or water
salt and fresh ground pepper to taste
1/2 tsp sugar
1 lb fresh okra sliced
1T ghee or butter

Heat 2T ghee and brown meat in saute pan. Transfer to a casserole dish.
Reduce heat, add onion to pan and saute til transparent. Add cumin, tomatoes, paste and stock and stir well.
Pour over lamb in casserole, add salt and pepper to taste and add sugar. Cover tightly and cook in a 325 oven for 1 1 /2 hrs.
Heat additional ghee and saute okra for about 3 minutes.
Pour over lamb and roast, covered another hour or til meat is tender.
Serves 4-6
RL`

i think your lamb burgers sound terrific, potpie! and shambo, that was a terrific link you gave us--there are a number of things there i'd like to check out. thank you!

Grilled Chicken/Veggie Kabobs W/Yogurt Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yogur Sauce
16 oz. Plain whole-milk yogurt (if skim or
low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid)
1 Cucumber - peeled and seeded - grated
4 T. Olive oil
3 Garlic cloves - minced (pressed through a
garlic press)
1 T. White vinegar
Salt/pepper to taste
Kabobs
6 Boneless chicken cutlets
2 Packet Good Seasons salad dressing mix - prepared
according to packet instructions
3 Zucchini - sliced into 2" rounds
2 Large onions - quartered
2 Green peppers (can use any color pepper) -
trimmed an cut into 2" squares
2 Cans small -- whole potatoes
Skewers
Pita bread (optional)
Olive oil (optional)

For Yogurt Sauce, mix all ingredients and refrigerate overnight.

Kabobs

Cut chicken breasts into 2" pieces
Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting)
Remove chicken from marinade - discard marinade.

Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired)
Thread potatoes onto separate skewers.

Preheat grill til hot.
Baste potatoes with dressing and place on grill, turning and basting
occasionally - cook until browned.
Grill chicken until cooked, basting occasionally.

Brush both sides of pita with olive oil and grill for 3 minutes each side.
Serve with yogurt sauce.