* 1 C. butter
* 3 C. flour
* 1/3 C. frozen orange juice concentrate
* 1 C. sugar
* 1/2 C. water
* 1 t. cinnamon 4 oz. honey
* 2 t. baking powder ground walnuts
* 1/2 t. baking soda

METHOD

Preheat the oven to 350 degrees. Mix the first six ingredients in order given, adding enough sifted flour to make a medium dough that does not stick to hands. Knead slightly. Pinch off pieces of dough the size of a large walnut and form into flat oval shapes with tapered ends. Bake for 25 minutes. While the cookies are baking, make a syrup by boiling together the sugar, water, and honey. Boil to make a medium syrup, about 5 minutes. When the cookies are cool, dip them quickly into the warm syrup and sprinkle with ground walnuts mixed with cinnamon.

* 1 leg of lamb or a shoulder about 2 kg, or 2 kg beef, boned, trimmed of fat and sliced into large serving portions
* 4 cloves garlic, peeled and halved
* 1400 gr. can tomatoes, or 500 gr. ripe tomatoes finely chopped
* 5 tablespoons olive oil
* 1 tablespoon dried oregano
* 150 ml hot water
* salt and black pepper
* 400 grams orzo (small tear-shaped pasta) – the greek kritharaki – , or spaghetti broken in little
* 100 gr. grated Parmesan or Greek kefalotiri cheese

METHOD

Rinse the meat and place it in a large roasting dish. If using a whole leg of lamb, make 3-4 deep slits with a small sharp knife and insert a piece of garlic into each one. Scatter the remaining garlic around the meat. Pour the olive oil and the tomatoes over the meat, then add the seasoning and the oregano.
Pour the water into the dish. Place in a pre-heated oven, gas no.7 /425 grades F/ 220 grades C), and cook it for 50 minutes, basting from time to time, and turning the portions over. (If cooking a whole leg, just baste it a couple of times and, after 50 minutes, turn it over.) After 50 minutes, pour 600 more boiling water into the dish and add the pasta, together with more seasoning. Turn the oven down to gas no.6/ 400 grades F/ 200 grades C and bake for a further 40 minutes, stirring occasionally, until the pasta is cooked to your taste. Keep testing it to catch it at the right time. If needed, add a little more hot water. Serve immediately sprinkled with the cheese.
If using beef for this recipe, it would need to be cooked longer initially and with more water, until tender, before the pastry is added to the dish.

* 1 kg thick black olives (called throumpes)
* 3/4 kg thick salt

METHOD

Rinse the olives very well and let them drain in a strainer for 2-3 days. Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on). Cover them with a towel and let them covered for 1-2 months. If they have sweetened place them in clean cold water where they can be preserved for a long time (up to 2 years). Whenever you want to eat some of them, take them out from water and wash them well. Use them in greek salad, serve them as an appetizer with ouzo or just eat them plain.

* 1 kg potatoes, boiled and pureed
* 4 – 5 eggs
* Bunch of parsley, finely chopped
* 1,5 cup grated dried mitzithra cheese
* Salt
* Pepper
* olive oil for frying

METHOD

Mix in a bowl the mashed potatoes with the eggs. See how tight the mixture is. If it becomes to watery do not add all the eggs. Then add the rest of the ingredients. Use plenty of parsley. Work the mixture with your hands and shape it into small round balls. Coat them with flour and fry on all sides until golden brown. Do not burn the oil because this way the potato balls might burn on the outside and remain uncooked on the inside. When ready remove from frying pan lace them in a platter on top of and absorbing paper and serve.

* 1 rabbit (aprox 2 kg), cut in servings
* 3 cloves
* 1 tspn pimento
* 1 cup olive oil and some more for the marinade
* 2 garlic cloves
* 2 bay leaves
* oregano
* 1/2 kg vinegar
* 1 glass of tomato juice
* Spoon of sugar
* Salt
* Pepper
* Grated kefalotyri cheese
* 1 wineglass of red wine
* 1 glass of water

METHOD

Place the rabbit portions into a pan and marinate them with olive oil for the whole night. Olive oil will soften the meat. The next day pour 500 grams of vinegar into the pan and let the rabbit stand in the marinade for 2 hours. Then, remove from pan, dry and season the rabbit portions with oregano, salt and pepper. Heat 1 cup of olive oil in a saucepan and then sauté the rabbit on all sides. Add the cloves, pimento, bay leaves, cloves and stir. Finish roasting by pouring the wine. Stir again and add the glass of vinegar. Let the food come to a boil and pour into the saucepan the tomato juice and the glass of water. Fix the taste by adding appropriate portions of sugar, salt and pepper and let the rabbit simmer until soft and only the olive oil of the sauce remains. Serve with rice or pasta and pour grated cheese on top.

* 1 kilo small eggplants
* 1 kilo carrots
* 1 clove garlic
* 1 kilo celery
* 1/2 kilo oil
* 1 kilo vinegar
* A few peppers
* pickling spices
* salt
* pepper
* parsley

METHOD

Clean the eggplants and slice them into three parts. Boil them with a little oil until tender, then drain. Keep one kilo of this water for the pickling process. Slit the eggplants to be stuffed. Thinly slice the onion, garlic, parsley, carrot and stuff the eggplants with this mixture. In the mean time boil the celery until soft and let it drain. Combine the celery and eggplants so that the celery covers the stuffed eggplants making sure not to let the filling fall out. Place in a sterile glass jars, add one kilo water (held from earlier), one kilo vinegar and a little oil on top. Cover and let it stand for one week. Then it is ready to serve.

* 3 pounds leg of lamb, boned
* 4 tablespoons butter
* 2 tablespoons lemon juice
* 1 1/2 cups hot water (more as needed)
* 3 pounds tiny potatoes
* butter for frying
* Salt
* pepper

METHOD

Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 table spoons butter in a pot, add the lamb and brown on all sides. Add lemon juice and allow this to boil. Add 1 cup water, and simmer (add more water as needed) for 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potatoes. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt, pepper and 1/2 cup of water. Simmer until all liquid is absorbed and only the butter remains. Before serving, carefully place meat on potatoes to heat. Serve hot.

* 1,5 kg tender pork, cut in cubes
* 2 kg potatoes, peeled and cut in medium pieces
* 2 carrots, cleaned and cut thinly
* 2 small onions, peeled (do not cut them in pieces. They we be used as one pieces each)
* 1 small tin (250 grams) tomato mash or the equivalent portion of fresh tomato mash
* 1/4 kg (250 grams) greek kefalograviera cheese or any slightly sweet cheese, cut in cubes
* Rosemary
* Salt
* Pepper
* 150 ml olive oil (approximately ½ glass)

METHOD

Heat the oil in a saucepan and sauté the onions, carrots and pork pieces. Add rosemary, tomato, salt, pepper and half glass of water. Bring into boil and simmer for 10 minutes. Remove pork pieces from the saucepan and add the potatoes. Add little water if more is required and boil for a couple of minutes. Remove potatoes from the saucepan. The remaining sauce in the saucepan should be at least two fingers high and slightly thick.

Take a heat proof pot or a clay pot and add potatoes, pork and rest of the vegetables with the sauce. Add cheese into the pot and bake in 200 C until potatoes are tender. Remove from oven and serve.

* 1/2 kg chick peas
* 2 medium onions, chopped
* Salt,
* Pepper
* parsley,
* dill,
* oregano
* 1 mashed tomato (optional)
* Dry breadcrumb
* Flour for binding the mixture and for coating
* Some crumbled feta cheese or any grated cheese (optional)
* 1 or 2 eggs
* Oil for frying

METHOD

Soak the chick peas in water overnight. Drain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

* 1/2 kg onions finely diced
* 1/2 kg flour
* Fresh spearmint
* Oil for frying
* Salt
* Pepper

METHOD

In a bowl, mix well the onions, spearmint, flour, salt and pepper. Add enough water to make a thick batter. Heat oil in a frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. Drain the fritters well and serve hot.