Greek/Mediterranean Cuisine

Garlicky Pita Chips

6 (6-inch) pita rounds
1 to 2 garlic cloves, pressed
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Split pita rounds to make 12 rounds. Stir together garlic and oil; brush over both sides of rounds. Sprinkle with salt and pepper. Stack pitas; cut stack into 6 wedges. Place wedges in a single layer on baking sheets; bake at 400° for 5 to 6 minutes or until crisp. Makes 8 servings

Mock Moussaka

1 pound lamb sausage, casings removed
1 28-ounce can whole tomatoes, undrained
1/4 cup tomato paste
1 cup fresh flat-leaf parsley, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 eggplant, sliced into 1/4-inch-thick rounds
1/2 cup heavy cream
1/2 cup crumbled Feta, plus more for garnishing
2 pitas, halved
8 fresh mint sprigs

Heat oven to 400°. In a large skillet, over medium-high heat, cook the sausage, crumbling it with a wooden spoon, until browned, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices. Crush the tomatoes with the back of the spoon.

Stir in the tomato paste, parsley, salt, and red pepper flakes and cook until the mixture has thickened slightly, about 5 minutes. Spoon a thin layer of the meat sauce into the bottom of an 8-by-11-inch baking dish or shallow 2-quart casserole.

Top with half the eggplant slices, overlapping them slightly, and half the meat sauce. Repeat with the remaining eggplant and meat sauce.

In a small saucepan, over medium-low heat, warm the cream and Feta, stirring frequently, until smooth. Drizzle the cheese mixture over the casserole. Cover with foil and bake for 30 minutes. Uncover and bake until the eggplant is tender and the top is golden, about 30 minutes more.

Warm the pitas in the oven during the last 5 minutes. Sprinkle the casserole with the mint and the additional Feta. Serve with the pitas. Makes 4 servings

Greek Garbanzo Stew

1 medium onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14.5-ounce) can vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried rosemary
2 teaspoons dried oregano
1 teaspoon Greek seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh parsley
Crumbled feta cheese (optional)

Sauté onion in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until tender. Add garlic, and cook 1 minute. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired. Makes 4 servings

Greek Chicken with Capers and Raisins in Feta Sauce

4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
3 garlic cloves, minced
1 1/2 cups chicken broth
1/3 cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup (1 ounce) crumbled feta cheese
4 thin lemon slices

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; sauté 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits.

Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon slice. Makes 4 servings

Mediterranean Chicken Stew

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1-1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
2 cans (14-1/2 ounces each) stewed tomatoes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup pitted ripe olives
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally.

Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice. Makes 6 servings.

Bacon-Feta Stuffed Chicken

4 boneless skinless chicken breasts (4 ounces each)
1/4 cup crumbled cooked bacon
1/4 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes
1 tablespoon dried basil

Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil.

Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, for 5 minutes longer or until a meat thermometer inserted in the chicken breast reads 170° and the tomato mixture is thickened. Discard toothpicks. Makes 4 servings.

Peppered Rib Eye Steaks

2 tablespoons canola oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried oregano,
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 boneless beef rib eye steaks (about 10 ounces each and 1 inch thick)

In a large bowl, combine the oil and seasonings; brush over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness. Baste occasionally with seasoning mixture. Let stand 3-5 minutes before serving. Makes 4 servings.

Two-Cheese Moussaka

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened.

Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.

Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.

Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper.

Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.

In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving. Makes 12 servings

Zaatar Straws

About 1/2 cup flour for rolling pastry
1/2 pound chilled puff pastry (see Notes)
About 2 tbsp. extra-virgin olive oil
3 to 4 tbsp. zaatar
Egg wash (1 egg whisked with 2 tbsp. water)
Garlicky Yogurt Dip

Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.

Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.

With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.

Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip. Makes about 20 straws

Garlicky Yogurt Dip
4 cloves garlic, minced
1/2 teaspoon coarse salt
1 cup thick Greek-style yogurt or labneh (Middle Eastern thick yogurt)
1 tablespoon finely chopped flat-leaf parsley

On a cutting board, sprinkle minced garlic with salt and mash to a paste against the cutting board with the flat side of a large chef's knife. In a small serving bowl, mix garlic mash with yogurt and parsley and serve. Makes about 1 cup

Fried Whitebait

1 lb. whitebait
1 cup all-purpose flour
1 tsp. salt
Freshly ground black pepper
4 cups vegetable oil
Lemon wedges

Wash and drain fish (since they're so small, it is not necessary to clean or bone them). On a large plate, combine flour with salt and several grinds of pepper. Dredge fish through the flour, shaking off any excess.

In a large heavy saucepan, heat oil over high heat until very hot but not smoking. (Test the oil by dropping in a fish; it should sizzle vigorously and, after sinking to the bottom, quickly rise to the top.) Gently place half the fish in the oil and fry until crisp and golden, about 3 minutes.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining fish. Mound hot fried fish on a plate and sprinkle with coarse salt, if desired. Serve immediately, with lemon wedges. Serves 4

Black Olive Bread

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water
1 tablespoon cornmeal

In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.

Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 more minutes, or until done. Makes 12 servings

Greek Meatballs

2 slices bread, toasted
1/2 cup water
1 tablespoon lemon juice
1 egg
2 tablespoons minced onion
2 teaspoons parsley
1 teaspoon mint
1 teaspoon salt
1/4 teaspoon ground saigon cinnamon
1/4 teaspoon fine grind black pepper
1/2 cup crumbled feta cheese
1-1/2 pounds ground beef or ground lamb

Preheat oven to 350°. Tear toast into small pieces. Combine with water in a large bowl. Add lemon juice, egg, onion, parsley, mint, salt, cinnamon and black pepper. Mix well; stir in feta cheese. Crumble ground beef over top and mix well to combine.

Form into 1-1/2-inch balls. Place on rimmed baking sheet that has been sprayed with cooking spray. Bake for 35 to 45 minutes, until meatballs are cooked through and browned. Serve immediately. Makes 6 servings

Pork Chops with Greek Cucumber Sauce

1 cup plain yogurt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon fine grind black pepper
1/2 cucumber, thinly sliced
2 green onions, thinly sliced
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon crushed rosemary
1-1/2 pounds boneless pork chops

Combine yogurt, oregano, garlic salt, black pepper, cucumber and green onion in a medium bowl. Refrigerate 4 hours to blend flavors. Combine oil, lemon juice and rosemary in a resealable plastic bag. Add pork chops and toss to coat. Marinate a minimum of 15 minutes.

Preheat oven to 350º. Remove chops from bag; discard marinade. Place pork chops on baking sheet; bake 20 to 25 minutes or until 160º. Serve with cucumber sauce. Makes 4 servings

Spanakopita

3 packages (10 ounces each) chopped frozen spinach, thawed
12 ounces feta cheese, crumbled
1-1/2 cups chopped fresh parsley
1/2 cup olive oil
1 tablespoon onion powder
2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon fine grind black pepper
Dash cayenne pepper
1/2 cup butter, melted
1/2 teaspoon garlic powder
20 sheets (9 x 12-inch) phyllo pastry

Preheat oven to 375°. Drain spinach and squeeze as much moisture out as possible. Combine with feta cheese, parsley, olive oil, onion powder, dill weed, salt black and cayenne peppers. Set aside.

Combine butter and garlic powder. Brush each phyllo sheet with melted butter, fitting 10 sheets into greased 13 x 9-inch metal pan. Top with spinach mixture. Brush butter over remaining phyllo sheets and place on top of spinach.

Press down lightly. Score and cut into 8 rectangles. Brush top with any remaining butter. Bake for 45 to 55 minutes until top is flaky and deep golden brown. Cool slightly before serving. Makes 8 servings

Pork Tenderloin with Greek Cucumber Sauce

1 cup plain yogurt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon fine grind black pepper
1/2 cucumber, thinly sliced
2 green onions, thinly sliced
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon crushed rosemary
1 pound pork tenderloin

Combine yogurt, oregano, garlic salt, black pepper, cucumber and green onion in a medium bowl. Cover and refrigerate a minimum of 4 hours to blend flavors.

Combine oil, lemon juice and rosemary in a resealable plastic bag. Add pork tenderloin. Marinate, in the refrigerator, 10 minutes to 4 hours.

Preheat oven to 350º. Remove tenderloin from bag; discard marinade. Place tenderloin on baking sheet; bake 20 to 25 minutes or until center reaches 160º. Slice tenderloin and serve with cucumber sauce. Makes 4 servings

Classic Greek Salad

1 bag (about 10 to 12 ounces) romaine leaves
3/4 cup crumbled feta cheese
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon parsley
2 teaspoons fines herbes
1 teaspoon cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup pitted kalamata olives

Toss together romaine and feta cheese in large salad bowl. Whisk together olive oil, red wine vinegar, parsley, fines herbes, black pepper, garlic powder and salt in small bowl. Drizzle over salad greens and mix well. Top with olives and serve immediately. Makes 8 servings

Greek Feta Dip

1/2 cup pine nuts
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley
2 tablespoons Greek Seasoning
6 ounces feta cheese, crumbled
1 cup plain yogurt

Preheat oven to 350º. Toast pine nuts in shallow baking pan; stirring occasionally until golden brown, about 5 minutes. Cool and chop finely.

Combine nuts, red pepper, parsley and Greek seasoning in a small bowl. Crumble feta into small pieces, add feta and yogurt to nuts. Chill one hour before serving (for maximum flavor). Serve with assorted bell pepper wedges or crackers. Makes 8 servings

Greek Cauliflower Dip

3 cups small cauliflower florets
1/3 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fine grind black pepper
1/2 to 3/4 cup chicken broth
2 tablespoons coarsely chopped pitted kalamata olives

Cook cauliflower until tender. Combine cauliflower, cheese, lemon juice, oregano, basil, garlic powder, salt and pepper in food processor; process until finely chopped. Gradually add broth, processing until smooth and of desired consistency. Add olives, pulse just until olives are mixed in. Serve with crusty bread. Makes 12 servings

Powdered Greek Cookies

1/2 cup butter, softened
1/4 cup powdered sugar
1 egg yolk
2 cups all-purpose flour, sifted
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/2 cup finely chopped blanched almonds
Powdered Sugar

Preheat oven to 350º. In large mixing bowl beat butter with an electric mixer on medium to high speed 2 minutes or until light and fluffy. Gradually beat in 1/4 cup powdered sugar until light and creamy. Add egg yolk and vanilla extract; beat 2 minutes.

In medium bowl stir together flour, baking powder and almonds. Gradually add flour mixture to butter mixture until soft dough forms. For each cookie, shape a 1-tablespoon piece of dough into a 3-inch log; bend to form crescent shape. Place on ungreased cookie sheet.

Bake 15 minutes or until edges are starting to brown. Remove from oven; transfer to wire racks placed over waxed paper. Dust cookies while warm with additional powdered sugar. Cool. Before serving, dust again with powdered sugar. Makes 18 servings

Mediterranean Grilled Shrimp over Pasta

1 lb. medium fresh shrimp, unpeeled
1 tbsp. dried italian seasoning
1/2 tsp. lemon pepper
1/4 cup lemon juice
1 tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can italian-style diced tomatoes
1 15-oz. can tomato sauce
2 tbsp. tomato paste
1 2.25-oz. can sliced black olives, drained
1 9-oz. pkg. fettuccine, cooked
1/4 cup crumbled feta cheese

Preheat grill to medium. Peel shrimp and devein, if desired. Place shrimp in large bowl. In small bowl, whisk Italian seasoning, salt to taste, lemon pepper, lemon juice and olive oil; pour over shrimp.

Grill shrimp on grill rack coated with nonstick cooking spray, covered with grill lid, 3 to 5 minutes on each side or until shrimp turn opaque. Set aside; keep warm.

Sauté garlic in large, nonstick skillet coated with nonstick cooking spray. Add tomatoes, tomato sauce and tomato paste; bring to boiling. Cover; reduce heat and simmer 10 minutes. Stir in black olives and cook 5 minutes more. Top fettuccine with shrimp, tomato sauce and feta cheese; serve immediately. Serves 6

Beef Steak Sandwiches

Steaks:
2 beef ribeye steaks, cut 1 inch thick (about 1-1/2 pounds)
1 tbs olive oil
1 tbs fresh lemon juice
4 pita breads, warmed
2 tbs crumbled feta cheese
1 tbs chopped Kalamata or ripe olives

Seasoning:
1 1/2 tsp dried basil
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper

Combine seasoning ingredients; press onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice. Carve steaks; place on top of pitas. Sprinkle with cheese and olives. Serves 4

Lemon-Herb Tabbouleh

1 cup uncooked bulgur or cracked wheat
1 1/2 cups diced tomato
1 cup diced, seeded cucumber
1/2 cup sliced green onions
1/4 cup chopped parsley
1 tsp. dried mint
1/2 tsp. salt
1/3 cup fresh lemon juice
1 tbsp. olive oil

In large bowl combine bulgur and 1 cup boiling water. Cover and let stand 30 minutes or until water is absorbed. Add remaining ingredients; blend well. Cover and chill for 2 hours. Serves 6

Grilled Vegetable and Hummus Pockets

5 zucchini, sliced lengthwise into 1/4-inch slices
1 red onion, sliced crosswise into 1/2-inch slices
1 large tomato, sliced crosswise into 1/2-inch slices
1 red bell pepper, seeded and quartered
2 tbsp. olive oil
1/4 tsp. oregano
1/8 tsp. salt
1/8 tsp. pepper
4 pita bread pockets
1 8-oz. pkg. hummus

Combine zucchini, onion, tomato, and bell pepper in medium bowl; drizzle with olive oil and sprinkle with oregano, salt and pepper.

Grill vegetables on lightly greased grill rack over medium heat 5 minutes or until browned. Meanwhile, spread inside of pita pockets with hummus. Divide cooked vegetables equally among pita pockets. Serves 4

Grilled Tuna Caesar Salad

1 1/4 lb. tuna steaks, about 1 inch thick
3 roma tomatoes, halved lengthwise
8 oz. asparagus spears, trimmed
2 tbsp. plus 3/4 cup bottled caesar salad dressing, divided
8 cups assorted torn greens
2 hard-cooked eggs, chopped or sliced
1/3 cup pitted Niçoise olives or ripe olives

Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium. Rinse fish; pat dry with paper towels. Cut into 6 serving-size pieces. Brush tuna steaks, tomato halves and asparagus with 2 tablespoons of the salad dressing.

Grill tuna 10 to 12 minutes or until fish flakes with a fork (145°F), turning once. Place tomato halves and asparagus on grill 7 minutes after starting tuna; cook 3 to 4 minutes or until tomatoes are heated through and asparagus is tender.

Divide greens among 6 dinner plates. Arrange grilled tuna, tomatoes and asparagus on top of greens. Sprinkle with hard-cooked egg and olives. Drizzle with remaining 3/4 cup salad dressing. Serves 6

Greek Feta Spread

1 pkg. (8-oz.) cream cheese, softened
1 cup crumbled basil and tomato feta
1 tbsp. lemon juice
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped kalamata olives
1 clove garlic, minced
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
Assorted crackers

In small bowl stir together cream cheese, feta cheese, lemon juice, bell pepper, olives, garlic, basil and oregano. Cover and chill 1 to 24 hours. Serve spread with crackers. Serves 16