Ideas for Dinner Based on Greek Cuisine

Recipes for a Mediterranean Themed Dinner Party

© Elaine Findlay

Sep 23, 2009

Most people are aware of the traditional Greek dishes of taramasalata and moussaka but there are other tasty dishes from the Mediterranean area of Greece that can be used to create a wonderful dinner. Recipes for a Greek themed meal (for four) are given below. The most complicated recipe is baklava but it can be made the day before and kept in the fridge. Why not serve it in January to celebrate Byron’s birthday?

Recipe for a Starter of Grilled Sardines

Ingredients:

• 8 filleted sardines
• 1 lemon
• 2 tbsp olive oil
• Salt and Pepper

Method:

1. Brush the sardines with the olive oil and season well with the salt and pepper
2. Grill for about five minutes until the fish is opaque and firm
3. Serve immediately with wedges of lemon

Kleftiko – Recipe for Traditional Greek Slow Baked Lamb

Ingredients:

• 1 shoulder of lamb
• 4 large tomatoes
• 4 potatoes
• 2 onions
• 2 tbsp olive oil
• 4 garlic cloves
• 2 tsp oregano
• 2 bay leaves
• 2 tbsp lemon juice
• Salt and pepper

Method:

1. Peel the potatoes and cut them into largish chunks
2. Peel and slices the onions
3. Slice the tomatoes
4. Finely chop the garlic
5. Brown the lamb in the olive oil followed by the garlic and onion until the onion is transparent but hasn’t started to brown
6. Take a casserole dish large enough to hold the lamb and line it twice with foil – making sure there is enough foil poking out of the dish so that the meat can be sealed with it
7. Put the potatoes in the bottom of the foil, put the lamb, onions and garlic on top of the potato then add the tomatoes herbs, lemon juice and salt and pepper to taste on top of that.
8. Seal the foil over the lamb and top with the casserole lid
9. Bake in the oven on gas mark 3, 165 C, 325 F for at least 3 hours.

Baklava – Tasty Greek Filo Pastry Desert

Ingredients:

• 1lb filo (phyllo) pastry sheets
• 14 oz sugar
• 8 oz ground walnuts
• 8 oz butter
• 20 green cardamom pods
• ¾ pint water
• Juice of ½ lemon
• 1 tbsp orange blossom water (optional)
• Flour for rolling the pastry

Method:

1. Make the syrup by heating the water and 12 ounces of the sugar in a saucepan until the sugar hs dissolved.
2. Add lemon juice and bring to the boil the simmer for 15 minutes or so until it thickens
3. Add the orange blossom water if using and simmer for another minute or so then allow to cool
4. To make the filling, break the cardamom pods, remove the seeds and crush them with a pestle and mortar then add to the walnuts and the remainder of the sugar mixing well
5. Grease an 8” x 12” deep baking tray with butter
6. Using half the filo pastry, create layers in the bottom of the baking tray
7. Spread the walnut and cardamom mixture gently over the top layer of pastry
8. Create more layers on top with the remaining pastry
9. Using a sharp knife, cut the baklava into bite sized squares
10. Melt the butter and pour evenly over the top of the pastry
11. Bake at gas mark 4, 180 C, 350 F for about half an hour then turn the temperature down to gas mark 3, 160 C, 325 F for another hour.
12. When it’s finished cooking, pour the cold syrup over the top and leave for several hours to allow the syrup to soak in.

Sources:

The Times Digital Archive

Serve Lemon with Grilled Sardine Appetiser

Tomatoes to Add to Slow Baked Greek Lamb

Cardamom Pods for Greek Baklava Dessert

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