Has anyone got any good recipes for authentic greek or turkish foods?

MOUSSAKAS








Serves:8





INGREDIENTS





2 lb (900g) minced beef


5 eggs


1 and half oz (45g) plain flour


2 oz (60g) unsalted butter


16 fl.oz (475ml) milk


8 fl.oz (250ml) red wine


8 fl.oz (250ml) beef stock


4 oz (115g) cottage cheese


4 oz (115g) Graviera (or Gruyere) cheese grated


2 oz (60g) Parmesan cheese


1 oz (30g) feta cheese grated


4 aubergines


2 onions finely chopped


6 tomatoes


1 tablespoon all spices


2 tablespoons of parsley finely chopped


2 tablespoons of ground cinnamon


Salt %26amp; Freshly ground black pepper


1 teaspoon of nutmeg


1 oz (30g) fine breadcrumbs





INSTRUCTIONS





1) Trim the ends off the aubergines and cut into quarter


inch (5mm) slices


2) Lightly spinkle with salt, leave to stand in a colander


for 60 min.


3) Add 3 tablespoons of olive oil to a saucepan, heat


4) Add onions, cook over low heat for 5 min, until golden


5) Increase heat, add meat and cook over moderate heat


until brown


6) Add the wine, bring to the boil, stirring


7) Add tomatoes, lower heat simmer for 10 minutes


8) Add 1 tablespoon of parsley, stock, cinnamon, allspice,


1 teaspoon of salt, and 1 teaspoon of pepper


9) Simmer for 30 minutes, until liquid has evaporated,


cover and set aside


10) Heat 3 tablespoons of olive oil in a frying pan, add a


layer of aubergines to the pan, fry until golden on


both sides.


11) Remove and drain on paper towel


12) Add 1 tablespoon to pan and fry another layer and


repeat, set aside


13) Melt butter in a sausepan, add flour and stir until


smooth


14) Heat over a moderate heat for 2 minutes


15) Gradually add the milk, stir, bring to the boil, remove


16) Add the cheeses and nutmeg and stir into a sauce


17) Stir in well beaten eggs, a little at a time, mix well


18) Season to taste and set aside


19) Preheat oven to (180掳C), (350掳F),(Gas Mark 4 )


20) Layer a 4 inch (10cm) baking dish with aubergines


21) Cover with 1 third of the meat, cover with 4


tablespoons of sauce


22) Repeat (20 and 21) twice


23) Top with aubergines and cover with remaining sauce,


sprinkle with breadcrumbs


24) Bake uncovered for 60 minutes


25) Garnish with parsley and serve hot





TZATZIKI








Cucumber and yogurt dip. This dip is extremely popular


throughout Greece and is almost always included in the


assorted appetizers served in restaurants and tavernas.





Ingredients





2 cups plain yogurt.


2 large cucumbers.


1 tablespoon minced garlic.


1 tablespoon white vinegar.


2 tablespoons olive oil.


Salt and pepper to taste.





Preparation





Put yogurt in a cheesecloth-lined sieve over a bowl. Drain


several hours or overnight in the refrigerator.





(Hand method)


Peel, seed, and coarsely grate cucumbers. Drain well. Add


garlic, vinegar, olive oil, salt, and pepper to cucumbers


and mix well. Add drained yogurt and blend. Serve with


toast points, crackers, or pita bread.





(Food processor method)


Grate peeled and seeded cucumber; set aside to drain. Add


garlic, vinegar, olive oil, salt, and pepper. Pulse with a


quick on-off. Place in a bowl and combine with cucumber and


yogurt.


Ingredients:





HUMMUS


7oz (200g) chick peas





2 cloves of garlic





3 tablespoons of olive oil





1 teaspoon paprika





4 tablespoons of lemon juice





3 tablespoons ground sesame seeds (tahin)





3 tablespoons of water





one third of a teaspoon of pepper





one third of a teaspoon of cumin





1 level teaspoon of salt





chopped parsley, for garnish





Cooking Instructions:





Place the chick peas in a large bowl and leave to soak overnight





Boil the soaked chickpeas until soft, then drain and allow to cool





Place the ground sesame seeds in a bowl and dilute with water





Put the chick peas in a mixer and while grinding add the ground sesame seeds, salt, garlic, pepper, lemon juice and olive oil





Continue grinding until the hummus becomes smooth and creamy





Serve cold sprinkled with paprika and garnished with finely chopped parsley





LAMB,COUNTRY STYLE








Ingredients:





3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned





1 lb. 2 oz. (500g) round potatoes





1 lb. 2 oz. (500g) carrots, coarsely cut





4-5 spring onions, sliced





11 oz. (300g) peas





11 oz. (300g) cottage cheese, unsalted





salt and pepper





1 lb. 2 oz. (500g) fillo pastry





1 teacup butter, melted





one and a half teacups of olive oil





2 tablespoons of dill, finely chopped





Cooking Instructions:





Heat the oil in a pot or saucepan and saut茅 the onions in it





Add the boned lamb and cook for a further 10 minutes or until the lamb has browned





Add a sufficient amount of water to allow the meat to boil for one hour





Add the vegetables and allow everything to boil for a further 20 minutes





Remove the saucepan from the heat and allow to cool





Cut the fillo pastry into strips of about 2o cms. in width





At one end of each strip place a piece of lamb and some vegetables





To the lamb and vegetable mix add pieces of cheese





Brush melted butter on the end of the pastry sheets and fold over the lamb and meat to form 'parcels'





Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes





Serve hot





HONEY BISCUITS


Ingredients:





Biscuit








2.75lbs (1200gms) all-purpose flour





2 tbsps. honey





half a cup of caster sugar





1 tsp. baking soda





1 tsp. baking powder





1 cup of fine semolina





half a cup of coarsely ground walnuts





2 cups of fresh orange juice





1 tsp. grated orange rind





1 tbsp. cinnamon and clove powder





2 cups of olive oil





Coating








2 cups of water





1 cup of sugar





1 cup of honey





1 tsp. ground cinnamon





1 cup of ground walnuts





Cooking Instructions:





Pre-heat the oven to 350F, Gas Mark 4, 180C)





Put the sugar, olive oil and honey into a large bowl and beat together





Add the clove, cinnamon and orange rind and beat in with the other ingredients in the bowl





Dilute the baking powder and baking soda with the fruit juice then add to the mixture in the bowl along with the walnuts and semolina, beating all the time





Gradually add the flour to form a soft dough





Cover the bowl with a damp cloth and allow the dough to stand for at least 30 minutes





Divide the dough into pieces that will form oblong rounds like small eggs and place on a lightly greased baking sheet





Cook the biscuits in the pre-heated oven for about 20 minutes or until they are a golden brown in color





Remove from oven and allow to cool on a wire rack





To make the syrup, blend together the water, honey and sugar in a saucepan and bring to the boil for about 10 minutes





Reduce the heat and dip the biscuits in the syrup for about a minute then remove with a perforated spoon and place on a serving plate





Before serving sprinkle the melomakararona with walnuts and ground cinnamon.








I hope you have fun trying these yummy recipes.Has anyone got any good recipes for authentic greek or turkish foods?
you need tfl - turkish and greek foodshop in catford, but for starters, spinich pie, spinich with feta cheese in filo pastry,,,, yumHas anyone got any good recipes for authentic greek or turkish foods?
sori barbie I dont know maybe library eh?
Saganaki-fried feta cheese





Feta cheese cut into 1/2 in thick slices


1 egg


1 tbsp. milk


Flour


Olive oil for pan frying





Mix egg with the milk. Dip cheese into the egg mixture, then dip into flour. Fry in a bit of oil in a heavy frying pan on medium heat until golden brown. Then turn. Serve with crusty bread or squirt on some fresh squeezed lemon juice.