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.)- the amount of dough, for that size willgive you the right thicknessplace the first layer on the greased pan, with ends hanging over thepan rim - add half the fillingfollow on with the second dough layer -add the rest of the fillinghttp://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-chs-pie.html (1 of 2) [12/17/1999 11:08:06 AM] Greek Cheese Piefinish off with the last dough layer; fold the dough layers togetherpluck a few holes, making sure you go through the second layer ofdoughbake for 3/4 hour at around 400Fenjoy, with a simple tomato and cucumber saladmarahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-chs-pie.html (2 of 2) [12/17/1999 11:08:06 AM] Greek Dolmades AvgolemonoGreek Dolmades AvgolemonoFrom: "Alexis D.Gutzman" adg6m@livia.acs.virginia.eduDate: Fri, 27 Aug 1993 14:03:24 GMTFor five years, I have been trying to get this wonderful recipe out ofmy Grandmother (Yiayia).This weekend, she gave in and spilled the grapeleaves.This recipe contains meat and is from Southern Greece (The Peloponysos).There is also a Greek Dolmades recipe from Asia Minor (Constantinople)which was 80% Greek-populated until 1920 when ethnic cleansing by the Turksbegan in earnest.The other Greek Dolmades recipe is essentially seasonedrice wrapped with grape leaves and marinated.I can post that one if anyonerequests it._Yiayia's Dolmades_1 lb.ground beef1 large onion, chopped1/2 c.white rice1 egg1/2 c.dry mint1 T.butter, softened1/2 bunch fresh parsleydill, if convenient3-4 T.lemon juicesaltpepperwater, if neededKnead all ingredients in a bowl.If the consistency is too hard, addwater, one tablespoon at a time (up to 4 T.).Grape leaves are best picked from Grape Vines in the Spring, while theyare still tender.They can be washed and frozen between layers of waxedpaper and will keep for a year.They are also available in jars fromsome fruit markets (especially ones that carry a lot of Greek/Italianimported foods).Depending on the size, you will need 20 to 40 grape leaves (Fila -pronounced fee'-lah).Small leaves tend to be more tender.Boil grape leaves until they are soft, but not tender.The time will dependon the leaves.Fresh ones will only take a minute.Fold grape leaves around small spoonfulls of meat mixture, sealingcompletely.http://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-dolmades-avgolomeno.html (1 of 2) [12/17/1999 11:08:07 AM] Greek Dolmades AvgolemonoIn a large pot (preferably one with a large surface area on the bottom),melt 1/2 stick (4 T.) butter.Arrange rolled dolmades on top.Do thisall at once, not as you roll them.Pour 3-4 cups water or chicken brothover dolmades, cover, and simmer for 2 hours._Avgolomono_1 egg3-4 T.lemon juicecorn starchSeparate egg.Whisk egg white mixed with 1 tsp.water; add yolk and mix.Add corn starch (she gave no measurement) to lemon juice and stir; addto egg mixture.Skim broth off dolmades (it is now a chicken/beef brothand should be greatly reduced because of the rice) and add 1 T.at a timeto the egg mixture, whisking well.Egg mixture should thicken.Remove dolmades from heat.Arrange dolmades in a bowl for serving.Mixremaining broth into egg-lemon mixture.Stir well and pour overdolmades.I apologize for the lack of precise measurements.She doesn't actuallyuse measuring cups or spoons, but the palm of her hand and a coffee cup-- I did the translation.Alexis Dalianis Gutzman (100% Greek-100% America)marahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-dolmades-avgolomeno.html (2 of 2) [12/17/1999 11:08:07 AM] Greek Spinach PieGreek Spinach PieFrom: doussis@convex1.TCS.Tulane.EDU (Evangelos Doussis) Date: Thu, 8 Jul 93 13:08:29 -0500[a light, low-fat dish, brilliant for lunch at work served hot, warm,or cold]the dough :-----------3 cups all purpose flour1 cup warm water2 tbl spoons oil1/2 spoon oreganodash of saltmix ingredients; knead for about 2-3 minutes; adding flour to until itdoesn't stick to the hands - separate into 3 equal partsthe filling :------------about one pound of thawed frozen spinach- i prefer the chopped leaves kinda couple of chopped green shallots (can replace with 1/3 white onion)1/2 cup finely chopped parsley1/3 pound feta cheese (totally optional i actually prefer it without)salt, pepper, thymemix ingredientsthe assembly :-------------roll out the 3 dough balls- so that each one is a bit bigger than yourbaking pan (i use 8x12 in.)- the amount of dough, for that size willgive you the right thicknessplace the first layer on the greased pan, with ends hanging over thepan rim - add half the fillingfollow on with the second dough layer -add the rest of the fillingfinish off with the last dough layer; fold the dough layers togetherpluck a few holes, making sure you go through the second layer ofdoughbake for 3/4 hour at around 400Fmarahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-spin-pie.html [12/17/1999 11:08:08 AM] SouvlakiSouvlakiFrom: kisses@qedbbs.com (Emily L.)Date: Thu, 23 Sep 93 15:04:57 PDT2 lb Lamb shoulder -OR- Sirloin tip; cut in 1 1/2" long strips1/4 c Olive oil3 tsp Lemon rind2 c Red wine;drySweet peppers and cherry2 Garlic cloves; mincedtomatoes as needed1 ts Oregano;dried----------------------------------TZAZIKI----------------------------------2 c Yogurt;pain 2 Garlic cloves;minced1/2 Cucumber;English,peeled & 3 tb Olive oil-grated 1 ts -salt"Begin preparing the tzazik a few hours before serving.The flavours needtime to blend.Marinate the meat overnight to absorb the wine and garlic."Souvlaki: Place the meat in a large bowl.Pour in the wine and sprinkleminced garlic and oregano.Imbed the lemon strips among the cubes of meatand drizzle with olive oil.Cover tightly with plastic wrap and refrigerate12 hours or overnight.Shake or stir the mixture several times during themarination period.About 30 minutes before serving, drain off and discard the marinade.Thread the chunks of meat onto long skewers, brushing with a little oliveoil.(We usually BBQ the peppers and tomatoes on separate skewers but it'sreally up to the chef.)Over medium coals, barbeque the souvlaki until it's done the way you likeit.Serve on a bed of rice and pass the tzaziki to sppon on top.SERVES 4-6Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set itover a bowl.Pour in the yogurt and allow it to drip for an hour or so
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