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Swordfish in Limnionas, Kos, Greece (5653643083)
Swordfish dish.
Greek cuisine is a Mediterranean cuisine. 

Contemporary Greek cookery makes wide use of olive oil, lemon juice, vegetables, and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and porkThe most commonly seen grain is wheat, however barley is also used. Also important are olives, cheese, eggplant(aubergine), zucchini (courgette), and yoghurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry. 

Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water.


Greek Feta And Olive Spread

Serve this full-flavored dip at your next cocktail party.

Makes about 1 cup

6 ounces Feta cheese
1 1/2 Tablespoons Olive oil
1 teaspoon Lemon juice
1/2 teaspoon Garlic, minced
2 ounces Sun-dried tomatoes (soaked in warm water for 20
1/2 teaspoon Oregano
1 tablespoon Black olives, minced
Pita bread

Place the feta, oil, lemon juice, garlic, tomatoes and oregano in the bowl of a food processor. Pulse until the mixture is smooth. Place in a bowl and blend in the olives by hand. Serve with toasted pita triangles.

Greek-Style Oven Stew

Cinnamon and feta cheese create a different twist on an old favorite.

Serves 4.

1 pound Beef stew meat, cubed
1 Tablespoon Olive oil
2 cups Beef broth
4 Tablespoons Tomato paste
3/4 cup Pearl onions, peeled, whole
2 Tablespoons Red wine vinegar
1/4 teaspoon Cinnamon
1 teaspoon Oregano
1/4 teaspoon Cumin
1 teaspoon Garlic, minced
Salt and pepper to taste
2 ounces Feta, crumbled

Pre-heat the oven to 350. Add all ingredients (except the feta) to a large pot or casserole (that has a lid and can go into the oven). Cover and bake for 1 1/2 hours (or until the beef is very tender). Place in bowls and garnish with the feta cheese. Serve immediately.


This dish is sometimes called "Greek Lasagna".

Serves 4-6

1 1/2 pounds Ground lamb (or ground beef)
1 medium Onion, diced
2 teaspoons Garlic, minced
1/2 teaspoon Cinnamon
1 cup Tomato sauce
4 Tablespoons Butter
4 Tablespoons Flour
3 cups Milk
12 ounces Penne pasta, dry
2 Eggs
4 ounces Parmesan, grated

Brown the meat in a heavy skillet. Add the onion and garlic and cook until just soft. Drain off any excess fat. Mix in the cinnamon and tomato sauce. Set aside. Melt the butter in a saucepan. Whisk in the flour and cook for three minutes, stirring frequently. Whisk in the milk and simmer 20 minutes. Set aside. Cook the pasta, drain, rinse, and set aside. Lightly beat the eggs. Add them to the meat mixture. Add half of the Parmesan. Butter a two-quart casserole. Add half of the pasta. Top with the meat mixture. Add the rest of the pasta. Pour the white sauce over the combination. Sprinkle on the remaining cheese. Bake at 350 for 50-60 minutes or until lightly browned.


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