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Taste Of Greek Cuisine - Yahoo Recipe Search
Food.comBourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!EpicuriousThis recipe comes from MariaElena Sikolas-Toledo and her mother, Kathy Katevatis Sikolas, who has been cooking since she was 12 years old and, reports MariaElena, she "continues to titillate the taste buds of those lucky enough to sit at her kitchen table." According to MariaElena, dried cod fish pie is exclusive to the Greek Island of Cephalonia, where Kathy Sikolas was born and raised. Cephalonia is the largest of the islands in the Ionian Sea and "has a rich, varied cuisine." While the dish is not difficult to make, the recipes is a bit time-consuming, especially if you make your own phyllo dough, which MariaElena insists "is worth the extra elbow grease." If you don¿t want to make homemade phyllo dough, use one package (two sheets) of frozen puff pastry. When using puff pastry, don¿t oil the baking dish and rather than oiling the top of the pie, brush it with an egg wash, which is one egg, lightly beaten with a splash of water. The time commitment required for this recipe is also due to the fact that the dried cod needs to be rinsed, soaked, and poached before you can make the filling. Keep in mind that brands of salt cod can vary in their degree of saltiness so while 24 hours may be sufficient for some, the full 36-hour soak will be required for others. To test the cod, simply taste a small piece after one day—it should be pleasantly salty but not overwhelming.AllrecipesThis is an eggy, cheesy breakfast casserole with an identity crisis. Is it Italian, Greek, Tex-Mex? Who cares. It tastes great. It has the standard ingredients of eggs, cheese, and hash brown potatoes seen in most breakfast casseroles. However, it is a fusion of different spices from cuisines around the world which are added to the traditional American breakfast casserole. It can be made ahead, refrigerated overnight, and then put in the oven the next morning. Add bacon, sausage, or ham for a hearty breakfast dish.Food52I love, love, love Lebanese food - I could eat it everyday. To make these burgers, I wanted to combine the flavors of some of my favorite dishes. I used the spice flavors of chickpea humus, the veggies of tabbouleh, and topped it with a yogurt cucumber sauce. The cucumber yogurt sauce is very slightly adapted from Kamal Al-Faqih, Classic Lebanese Cuisine. The recipe is so simple, easy, and delicious, I dare not mess with it too much. I have only doubled the original recipe and suggested that you use Greek or strained yogurt, as a thicker consistency works best for staying on the bun. Tip: Bean burgers are notoriously dry. All of the veggies in this burger and the yogurt cucumber salad certainly help keep the burger moist - but another component that can help, are the buns. I suggest choosing ones that are fresh and not super bready. This will keep the entire burger from tasting too dry. Alternatively, you could also try pita pockets or wraps.Food52This Greek style vegetable stew is an example of just how satisfying and hearty a vegetarian supper can be. Served with rice, it forms a complete protein. If you don't like chickpeas, replace them with white beans/cannellini beans or use a combo of both chickpeas and white beans. Make it your own recipe. Like my Lebanese grandmother taught me, I often add just a wee pinch of cinnamon and allspice to my Greek and Arabic dishes. Have you ever wondered what makes meals from both these cuisines taste so good? Chances are there are tiny pinches of subtle spices in each dish. You can leave these spices out with good results. But they really do add a soft background flavor that makes this stew a little more special. Plus, your kitchen will smell divine as it's cooking. Garbanzo Bean Flour mixed with cold water and stirred in at the end of cooking is a wonderful thickener for vegetable stews. They often need creamy texture and more body. This secret ingredient and technique remedies that problem. Watery vegetarian stews will be a thing of the past if you use this technique. I find it online or in the regular supermarket.CookingLightThe beauty of the melting pot that is American cuisine is that we are surrounded by opportunities to taste dishes from all over the world. Basically a hamburger on a stick, these kebabs cook faster and have more surface contact with the grill, resulting in more crispy, juicy bites than your average bun-topped burger. The assertively spiced beef is perfectly balanced by the cooling cucumber salad, which gets even better with an extra dollop of creamy low-fat Greek yogurt.
