Greek Chicken Recipe

This is a classic Greek recipe as it is applied to chicken. Serves four.

Ingredients:
2-1/2 to 3 lb. frying chicken, cut up in serving pieces
2 T. butter or margarine
2 T. olive oil
1 t. salt
1/4 t. black pepper
1 (16 oz.) can Italian plum tomatoes
1 t. cinnamon
Juice of 1 lemon

Step 1. Dry the chicken pieces thoroughly with paper towels.

Step 2. In a large frying pan, heat butter and oil over medium-high heat. Add chicken pieces and brown quickly on both sides until golden. Add salt and pepper.

Step 3. Add tomatoes, cinnamon and lemon juice, cover and simmer over low heat about 30 minutes or until chicken is tender. Serve over rice or pasta.

Soup Avgolemono Recipe

This lemon soup is a favorite in Greece. Serves eight.

Ingredients:
6 cups chicken stock
2 T. chopped fresh dill
1/3 cup orzo or rice
2 eggs
Juice of 1 large lemon

Step 1. In a large pot, heat the chicken stock; add dill and simmer gently 30 minutes.

Step 2. Add orzo or rice and cook 15 to 20 minutes more or until orzo or rice is just tender.

Step 3. Just before serving, beat eggs with lemon juice in a small bowl. Add about 1/2 cup of the hot soup slowly in a small stream to the egg mixture, stirring constantly to prevent eggs from curdling.

Step 4. Return egg mixture to soup pot, stirring all the while. Bring to a simmer, but do not boil. Serve.

Psome - Greek "City Bread” Recipe

This Psome is translated as Greek city bread and usually is not eaten by Greek village people. This makes two loaves.

Ingredients:
2 pkgs. dry active yeast
1 cup lukewarm water
3 T. sugar
1 T. salt
1/4 cup melted butter
6 cups sifted flour
2 T. cream
2 T. sesame seeds

Step 1. Sprinkle the yeast and 2 tablespoons of sugar in the lukewarm water. Cover and let stand for 7 to 8 minutes until the mixture is bubbly.

Step 2. Stir the remaining sugar, salt, butter and egg together.

Step 3. Scald the milk. When it is lukewarm, add it and the yeast mixture to the egg mixture. Add the flour and stir well.

Step 4. Turn the dough out onto a floured board and knead for 10 minutes.

Step 5. Butter the inside of a large bowl and turn the dough ball in the bowl, rotating it so all sides are lightly oiled. Cover with a tea towel and let stand in a warm place until double in bulk, about 2 hours.

Step 6. Punch the dough down with your fist. Turn the dough out on a floured board again and knead for 2 to 3 minutes more.

Step 7. Divide the dough into two pieces and place each into a well-greased 9-inch cake pan or place both loaves on a greased cookie sheet.

Step 8. Brush the tops with cream and sprinkle with sesame seeds.

Step 9. Cover with a tea towel and let stand in a warm place until the dough doubles again - about 1 hour.

Step 10. Bake in a 350 degree oven for 40 minutes. Serve.

Slatko or Glyko - Cherry Preserves Recipe

Slatko is a big thing in Yugoslavia [Editor's note: The former Yugoslavia is now Bosnia and Herzegovina, Serbia, Croatia, Slovenia and Macedonia] and Greece, where its called glyko. No matter where you go, sooner or later your host will bring out Turkish coffee and a tray with a small bowl of slatko, a small plate, a glass of water and a spoon. You help yourself to a spoonful of jam from the bowl, return the spoon to the plate, drink a little water to clear your mouth and then you drink the coffee.

Slatko can be made with almost any fruit, but this one with sweet cherries is most popular. Makes two 12-oz. jars.

Ingredients:
2 lbs. dark sweet cherries
1-1/2 lbs. sugar
Juice of 1/2 lemon

Step 1. Wash and stone the cherries, keeping them as whole as possible. Collect all the cherry juice as you work. Reserve a handful of stones and tie them up in a cheesecloth bag.

Step 2. Place the pitted cherries, cherry juice and cheesecloth bag in a heavy stainless steel kettle or pot and bring slowly to a boil and cook 2 or 3 minutes. Add the sugar and cook, stirring until dissolved. Bring to a boil and cook until the syrup thickens. Stir in the lemon juice. Continue cooking for 5 more minutes or until syrup sets. Remove the cheesecloth bag and discard. Pour hot jam into hot sterilized jars and seal. Cool before using.

Souvlaki - Barbecued Greek Lamb Recipe

This is a Greek version of a dish which is popular all through the Near- and Middle East. Serves 4.

Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 T. oregano
1/2 t. salt
1/4 t. black pepper
2 lbs. boneless lamb, cut in 1-inch cubes
1 large yellow onion, cut in 1-inch chunks
2 green peppers, cut in 1-inch pieces

Step 1. Combine olive oil, lemon juice, oregano, salt and pepper and beat with fork.

Step 2. Pour over lamb and mix well to ensure that all cubes are well coated with marinade. Marinate, refrigerated, at least 5 to 6 hours.

Step 3. Thread lamb cube on skewers alternately with pieces of onion and green pepper. Brush thoroughly with marinade.

Step 4. Grill over hot charcoal, turning once, about 4 or 5 minutes on each side. Serve on pita bread.