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How to Make Greek Tzatziki


Learn how to make a Tzatziki Sauce recipe! Go to http://foodwishes.blogspot.com/2013/04/tzatziki-sauce-can-you-say-delicious.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tzatziki Sauce recipe!

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Greek Food Recipes

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Roasted cauliflower with olive oil and salt is a dish so delicious that the whole family will be begging for more. Make roasted cauliflower with olive oil and salt with help from an internationally-known cookbook author, food writer, culinary teacher and consultant in this free video clip.

Expert: Diane Kochilas
Bio: Diane Kochilas is an internationally-known cookbook author, food writer, culinary teacher and consultant.
Filmmaker: Alan Mack

Series Description: You don’t have to spend an expensive night out at a fancy restaurant to enjoy some delicious Greek food. Get Greek recipes and learn how to bring world cuisine right into your very own home with help from an internationally-known cookbook author, food writer, culinary teacher and consultant in this free video series.

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Traditional Greek Food

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The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce… if you haven’t tried it yet, you really should!
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

***

What comes on your mind when I say Greece? Of course the crystal water, the sunny islands and the Parthenon, but how can we fail to mention the moussaka, one of the most famous dishes of this country? The moussaka is a succulent casserole made of eggplants, lamb ragout and cheese, arranged in layers, and topped with plenty of béchamel sauce. Let’s see together what ingredients we’ll need:
• 3,3 lbs (1 ½ kg) of eggplants
• 1 lb (500 g) of ground lamb meat
• 1 lb (500 g) of ground pork meat
• pepper / salt / 2 cloves of garlic
• ½ tsp of powdered cinnamon
• 2 onions / 1 lb (500 g) of tomatoes
• 1 cup (100 g) of grated parmesan cheese • 1 ½ cups (150 g) of grated pecorino cheese
• 1 lb (500 g) of potatoes
• 1 glass of red wine
• nutmeg / 3,5 oz (100 g) of butter
• just over ¾ cup (100 g) of flour / extra virgin olive oil
• just over 2 pints (1 lt) of fresh milk
• and for frying peanut seed oil
Let’s make together the moussaka:
2 hours before starting the recipe, wash the eggplants, remove the green top and cut into slices ¼ inch (½ cm) thick, then put them in a colander in layers alternating with coarse salt; then cover with a plate, put a weight on top to press down, and let them stay for 2 hours. After 2 hours, of course I’ve already done it, the eggplants will have released this dark bitter liquid. Now set everything aside.
In a large pan, put 3-4 tablespoons of extra virgin olive oil, the chopped onions and garlic; let them brown lightly, after that add the meat. Brown the meat well, after that add a glass of red wine.
Now that the wine has completely evaporated, add salt… pepper… the powdered cinnamon, and stir well. Now add the tomatoes, that have been previously peeled and cut into cubes. Cover with a lid… and cook for at least 1 hour on a very low flame.
While the ragout is cooking, prepare the potatoes: wash, peel and cut them into slices ¼ inch (½ cm) thick, then boil in plenty of salted water for 5 minutes, the potatoes must hold their shape, without breaking; after that, pat them dry with a clean cloth to remove the excess water and fry them in oil, as I’m doing now. Do the same with the eggplants, but take care to wash them well under cold running water.. dry them with a clean cloth, then fry them in plenty of oil.
In this pan, I’ve made the béchamel sauce using butter, flour, milk, nutmeg and salt, if you want to see the video recipe, click here. Now mix the cheeses, pecorino and parmesan, and add just over ½ cup (60 g) to the béchamel sauce. Mix to blend well.
Now, move on to assembling the moussaka: take a 9 by 12 inches baking pan and line the bottom with the potatoes, arrange them all on the bottom; now take half of the fried eggplants and form the first layer; spread half of the ragout over the eggplants, then sprinkle with cheese, but remember to keep aside 3 tablespoons of cheese that you’ll sprinkle on top of the béchamel sauce at the end. Then continue to assemble the moussaka.
Sprinkle the first layer of moussaka with half of the cheese… then form another layer just like this one.
After making the second layer, top everything with the béchamel sauce, that, as you can see, must be quite thick; at this point, sprinkle the remaining cheese, then bake the moussaka at 350°F for about 45 minutes or until the béchamel sauce turns golden brown on top.
45 min. — 350°F (180°C)
Once ready, take the moussaka out of the oven, let it cool and set, then cut into squares and serve. Enjoy your moussaka, from Sonia and Giallozafferano, bye and see you next video recipe.

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Greek Recipes

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Greek Stuffed Tomatoes Recipe http://howtoexpo.com/recipes/greek-stuffed-tomatoes-recipe by Mariette. This Greek stuffed Tomatoes recipe is both easy and tasty. I’ve learned a lot of Greek recipes from Greek friends and here I am sharing these recipes with you.

I have many easy tomato recipes at my website, so be sure to check them out.

The ingredients list and written instructions for this stuffed tomatoes recipe are at my website.

Served hot even though it is tasty served cold too but traditionally it is served hot.

What is your favorite baked stuffed tomato recipe?

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Greek Appetizers

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Using squash to make an Appetizer from Greece.Its a bit like Relish.

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Greek Desserts

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Galaktoboureko Greek Custard Phyllo Desert Recipe http://howtoexpo.com/recipes/galaktoboureko How To Make Galaktoboureko. The Greek Kitchen at my friends house taught me how to make this custard and phyllo rolls, For many years I always called it a different name, but have now found out its true identity of this pastry recipe. The only part that may take some time is making the custard, and individually rapping each roll. But can be done in less than 30 minutes, besides the baking time. The Greek Custard, is basically semolina based and is wonderful. The cinnamon at the end is optional, but really gives it a lot of flavor. We tend to rush and eat it when its warm, but its most delicious when is cold. Phyllo dessert are widely popular in many baklava varieties, and perhaps this recipe is a relative of the baklava as it has the basics of many baklava ingredients. Phyllo dough is so diverse, you can use it in a countless amount of recipes, and this is another recipe using Phyllo dough. Make a batch of these Galaktoboureko Greek Custard Phyllo Desserts Pastry Recipe and take it as a gift! But make plenty as it will go fast! Its that good!

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Ancient Greek Food

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Welcome to Archaeology Gastronomy. Here, with the help of ’41 Feasts’, we seek out Ancient Recipes, attempt to cook them and share the results with the world!

Today we have an overview of Ancient Greece Cuisine and cook Honey Glazed Prawns.

Recipe starts at 6:40

Recipe @41Feasts: http://41feasts.com/2012/07/27/honey-glazed-prawns-an-archaeology-gastronomy-recipe/

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History of Greek Food

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http://iherb.com?rcode=obo125

FOOD GREECE.

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Greek Salad

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Check out Bas Rutten’s Liver Shot on MMA Surge: http://bit.ly/MMASurgeEp1

http://www.mahalo.com/how-to-make-a-greek-salad

Miranda Valentine, founder/editor of the popular lifestyle blog, Everything Sounds Better in French (www.betterinfrench.com) shows us how easy it is to make a delicious and gorgeous Greek Salad!

Check out all of Mahalo’s Cooking videos here: http://www.youtube.com/view_play_list?p=7016D638D52E3652

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