Make your own free website on Tripod.com
Cooking For Fun

Greek Meat & Main Dishes


 
Arni Me Araka
(Lamb with Peas)
Courtesy of Judi <judi@moseleygroup.com>

3 pounds Lamb
1/2 pound Butter or margarine
4 Scallions -- chopped
1 1/2 pounds Tomatoes, peeled -- strained OR
1 tablespoon Tomato paste + 2 c. water
1 tablespoon Dill -- chopped
1 tablespoon Parsley -- chopped
Salt & pepper to taste
4 pounds Peas, shelled -- washed
Water as needed

Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer about 20 min. Add peas and an addtional 1 c. water. Cover, simmer until all liquid is absorbed and only butter remains as a sauce.

Gyros I
(Doners, Yeros)
Courtesy of Judi <judi@moseleygroup.com>

2 Pounds Lean Lamb -- ground
2 Bread Slices;Toasted -- crushed
1 Teaspoon Allspice -- pounded (?)
1 Teaspoon Coriander -- crushed
1 Garlic Clove -- crushed
1 Onion -- grated
1 Teaspoon Chopped Fresh Savory
Salt & Freshly Ground Pepper
3 Slices Bacon
6 Pita Bread Pockets
2 Tomatoes -- sliced thin
Vinegar & Oil To Taste
1 Cup Chopped Fresh Parsley
1 Cup Plain Yogurt

In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls.  Knead and flatten slightly to a thickness of about
3/4".  Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them.  Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.)  Cover and
refrigerate overnight.  When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes.  (The bacon will baste the meat.)  The surface will be crusty and the inside cooked within 25 minutes.  To serve:  Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes.  Guests may open pocket bread and stuff them with meat and seasonings.

Gyros II
(Meat)
Courtesy of Judi <judi@moseleygroup.com>

1 1/2 pound Shoulder lamb*
1 pound Beef chuck*
1/4 Cup Dehydrated onions
1/3 Cup Water
1 Tablespoon Salt
1 Tablespoon Sugar
2 Tablespoon Oregano
2 Tablespoon Black Pepper -- coarsely ground
1 teaspoon Cumin
1 teaspoon Hot paprika
1/2 teaspoon  Cinnamon
2 Cloves garlic -- pressed or mi
2 tablespoon Vegetable oil
Butter

*including some fat.

8 or more slices blanched bacon or fresh pork belly slices, if available.

Grind lamb and beef together, using large hole plate on meat grinder. Regrind using small hole plate. In small bowl reconstitute onions in water. In another small bowl combine next 6 ingredients and mix thoroughly.  In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours. In a small skillet, fry a small amount of the meat
mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4
of the way up the loaf pan.  Bake at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking 30 minutes longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days
refrigerated. Slice thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce.

Avga Matia me Saltsa Domatas
(Fried Eggs with Salsa)
Courtesy of Bulldogfla@aol.com

1 1/2  pounds Tomatoes
5 tablespoons Butter
6 each Eggs
Salt & pepper to taste
1 tablespoon Parsley -- chopped

Drop tomatoes into boiling water for 2 min., then carefully peel off the skins. Remove seeds and soft insides and cut into small pcs. Place the pieces in a frying pan with a little salt. Cook over low heat, meanwhile mashing into a pulp. Add butter and while it browns, break the eggs into a shallow dish. Lightly salt and pepper them, and gently ease into pan.

When cooked to your taste, serve with the sauce in which they were cooked, and garnish with parsley. Serve immediately with fried potatoes.
 
 
 
 
 



 
 

 If you have comments or suggestions, email us at
devriesb@ican.net
 

  Webpage designed and maintained by Leilani Devries