Make Your Own Gyro Meat

1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditionalgyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking farfrom the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45minutes to 1 hour, at 325 degrees F. It should be a bit dry.

Kourambiethes (Greek Butter Cookies)

 1 cup soft butter
1/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract*
1/2 teaspoon almond extract
2 1/2 cups unsifted flour
1/2 cup chopped walnuts
Whole clovesConfectioners’ sugar

In large bowl with electric mixer at medium speed, beat butter, sugar, egg yolks and extracts until lightand fluffy. Add flour and nuts. Mix well with hands. Turn dough out onto lightly floured surface.Divide dough in half. With hands, shape each half into a 16-inch long roll. Cut each roll into 16 pieces,then shape into balls. Press a whole clove into each piece. Place 1 inch apart on ungreased cookie sheet.Bake at 350 degrees F for 20 minutes or until cookies are set but not brown.
Remove cookies to a wire rack and sprinkle lightly with confectioners' sugar while still warm. Cool.Before serving, sprinkle with confectioners' sugar again.

Kotopoulo Me Elies (Chicken Casserole with Olives)

1 broiler-fryer chicken
3 tablespoons olive oil
2/3 cup red wine
1 stick cinnamon
3 cloves
2 whole allspice
1 bay leaf
1 (14 ounce) can tomatoes
16 black or green olives
Salt and pepper, to taste

Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, addspices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives thelast 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.

Kolokythia Krokettes (Zucchini Pancakes)

3 cups grated zucchini
1 teaspoon salt
3 eggs
1 cup grated feta cheese
1 1/2 teaspoons minced fresh mint leaves
3 tablespoons flour
PepperButter

Mix zucchini with salt and let stand 1 hour. Squeeze out moisture. Beat eggs. Add zucchini, cheese,mint, flour and pepper to taste. Fry 1 tablespoon at a time in butter over medium heat. Brown on bothsides.
Makes 18 pancakes or 6 servings.

Koulourakia (Greek Butter Twist)

3/4 cup butter, softened
1/4 cup shortening
1 cup granulatedsugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 egg yolk, beaten
1 tablespoon water
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons sesame seeds

Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well at mediumspeed of electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla extract;beat until blended. Combine flour, baking powder and baking soda; gradually add to creamedmixture, mixing after each addition. Chill dough 1 to 2 hours.
Divide dough into fourths. Divide each fourth into 16 portions. Roll each portion into a 4-inch rope;fold each rope in half, and twist. Place twists 2 inches apart on greased baking sheets. Combine eggyolk and water; brush over twists. Sprinkle lightly with cinnamon and sesame seeds. Bake at 325degrees F for 20 to 25 minutes or until light golden brown. Immediately transfer to wire racks to cool.

Imam Bayaldi (Stuffed Eggplant)

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1-inch bands of peel. Halve eggplants lengthwise.
Scoop out centersto make boats. Chop scooped-out eggplant pulp; put into a large mixing bowl. Add scallions, garlic,celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pourchicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325degree F oven for 45 minutes, or until eggplant is tender.
Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
Note: This dish does not freeze well.

Horiatiki (Greek Country Salad)

1 pound tomatoes, diced
1/2 cucumber, peeled and sliced
1 small green pepper, pith and seeds removed, thinly sliced
1 onion, thinly sliced
5 ounces feta cheese
12 black olives
Pinch of oregano
4 tablespoons olive oil
Salt and pepper, to taste

Place tomatoes, cucumber, pepper and onion in a bowl. Dress with olive oil, salt and pepper. Arrangefeta cheese and olives on the top and sprinkle on the oregano.

Honey Curls (Diples)

 6 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1/3 cup vegetable oil
4 cups vegetable oil (for deep-frying)

Beat eggs well with vanilla extract. Add flour slowly, kneading lightly. Add the 1/3 cup oil and mixwell. Separate dough into five sections. Keep unused portion covered to keep from drying. Roll onepart on floured board until paper thin. With pastry wheel, cut into strips 2 inches wide and the lengthof pastry. Roll on a fork to form circle. Drop into very hot oil in a deep fat fryer so that dough will riseproperly.
Drain on absorbent paper. Dip Diples in hot syrup; sprinkle with cinnamon and nuts.

Syrup
2 cups honey
1 cup water
2 tablespoons granulated sugar
Boil for 10 to 15 minutes.

Honey Cookies (Traditional Greek ChristmasCookies)

1 1/4 cups light olive oil
1/3 cup granulated sugar
1 cup orange juice
3 to 4 cups flour
2 1/2 teaspoons baking powder
1 1/2 cups semolina
1 grated lemon rind
1 grated orange rind
1 teaspoon cloves
1/2 teaspoon cinnamon

Syrup
1 cup granulated sugar
1 cup honey

Topping
1 cup walnuts, coarsely ground
2 teaspoons ground cloves

Beat olive oil with sugar. Add orange juice. Mix 2 cups of flower with baking powder and add to oiland orange mixture. Beat in brandy, semolina, orange and lemon peel, cloves, and cinnamon. Kneaddough on floured surface, adding more flour as needed for strong elastic dough. Let stand covered for20 minutes.
Preheat oven to 350 degrees F.
Shape dough into oval cookies about 2 1/2 inches long. Bake on oiled cookie sheet for 25 minutes. Letcool.In saucepan bring sugar, honey and water to a boil. Simmer 10 minutes and remove from heat. Mixwalnuts with cloves and sprinkle over cookies. Cool before serving.

Hawaiian-Style Baklava

16 ounces frozen phyllo (22 – 18 x 14-inch sheets)
1 cup finely chopped pecans
1 (3 1/2 ounce) jar macadamia nuts, chopped
1 cup coconut
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup melted butter
3/4 cup granulated sugar
3/4 cup water
2 tablespoons honey
1 teaspoon lemon juice

Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.
Butter the bottom of a 13 x 9-inch pan. Mix nuts, coconut, brown sugar, cinnamon and nutmeg. Setaside. Layer 15 half sheets of phyllo in the pan, brushing with melted butter between each sheet.Sprinkle half the nut mixture atop the phyllo. Repeat with another 15 sheets, remaining nut mixtureand butter. Top with remaining phyllo, brushing with butter. Score the top into 1 1/2-inch diamonds.Bake at 350 degrees F for 40 minutes.
Meanwhile, combine sugar, water and honey. Boil gently, uncovered, for 10 minutes.
Remove fromheat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool

Greek Trinity Loaf

Makes 1 loaf
3 to 3 1/2 cups all-purpose flour (divided)
1/4 cup granulated sugar
2 packages RapidRise or fast-acting yeast
1 teaspoon anise seed
1 teaspoon salt
1/2 cup water (70 to 80 degrees F)
1/3 cup butter or margarine, cut up
2 whole eggs plus 1 separated egg (divided)
1 cup golden raisins

In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.
Heat water and butter until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in 2 eggs, 1egg yolk (reserve egg white) and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes.
Cover; let rest 10 minutes.
To shape and bake dough: Remove 1/2 cup dough; reserve. Knead raisins into remaining dough; divideinto 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a3-leaf clover.
Divide reserved dough into 4 equal pieces; roll each into 10-inch rope. Place 2 ropes side by side; twisttogether, pinching ends to seal.
Repeat with remaining ropes.
Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under.
Cover; let rise inwarm, draft-free place until doubled in size, about 45 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Meanwhile, preheat oven to 375 degrees.
Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excessbrowning.
Remove from pan; cool on wire rack.
Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggestedby manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour tomake dough easy to handle. Proceed as directed above to shape and bake dough.

Greek Twirls Salad

 1 (12 ounce) package rainbow twirls macaroni, uncooked
1 cup crumbled feta, Roquefort or blue cheese
1/2 cup chopped black olives
3/4 cup sliced radishes
1/4 cup sliced scallion
1 cup marinated artichoke hearts
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon oregano

Cook macaroni according to package directions; drain. In a large bowl, toss hot cooked twirls withcheese, olives, radishes, scallion and artichoke hearts until well blended. In a small bowl, combineremaining ingredients; toss with twirl mixture until evenly coated. Salt and pepper to taste. Chill.

Greek Style Shrimp

2 tablespoons vegetable oil
1 small onion, chopped
4 small tomatoes, diced
1 1/2 pounds raw shrimp
Salt and pepper, to taste
1 clove garlic, mashed
1 green bell pepper, diced
1/2 cup dry white wine
1 cup feta cheese



In a saucepan, heat oil. Add garlic, onion and green pepper. Sauté 5 minutes. Add wine and tomatoes.Simmer until thick and pulpy. Stir in shrimp and cook 5 to 10 minutes, stirring occasionally untilshrimp are pink and firm. Season with salt and pepper, if desired. Pour into serving dishes andsprinkle with feta cheese.
Serve with rice, mixed with melted butter, ground cloves and pine nuts.

Greek Spaghetti

1 pound cooked spaghetti, held warm
1/4 cup olive oil
4 cloves garlic, crushed
4 green onions, sliced thin
1 cup cherry tomatoes, split in half and seeded
1 handful coarsely chopped fresh spinach
1 cup crumbled feta cheese
1 tablespoon oregano
Salt and pepper, to taste
1/4 pound butter

Place the cooked spaghetti in the bowl you are going to serve it in. Heat a sauté pan and quickly sautéin the olive oil the garlic followed by the green onions and then the cherry tomatoes. Lastly, add thespinach and as soon as the spinach is cooked - this only takes a few seconds - pour the whole thingover the spaghetti.
Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad.
Season with salt andpepper. Add the butter to the pan you used for sautéing and brown it. Do not burn it, just brown it.Then drizzle over the spaghetti and enjoy.

Greek Shrimp

3/4 pound frozen shrimp
1 small onion, chopped
1/2 teaspoon powdered or crushed oregano
1 bay leaf
1 tablespoon chopped fresh parsley
3 tablespoons olive oil
1 can tomato wedges
1/4 cup dry white wine
1/2 teaspoon salt
Fresh ground pepper, to taste
1 1/2 teaspoons cornstarch
2 to 4 ounces feta cheese, crumbled

Sauté onion and spices in oil, in a skillet or pot that can be served at the table.
Drain tomatoes; reservejuice. Chop tomatoes coarsely and add to skillet along with wine, salt and pepper; cook over high heat5 minutes.
Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened. Addshrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese. Serveimmediately.

Greek Sesame Bread

1/2 cup lukewarm water
2 tablespoons olive oil
5 tablespoons lukewarm milk
1 envelope active dry yeast
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons sesame seeds

Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast. Add 1 cup of theflour and the salt and beat with an electric mixer for 2 minutes. Add the remaining flour and beat toform a stiff dough. Knead the dough on a floured surface until smooth and elastic. Place in a lightlygreased bowl, cover with a dish towel, and allow to rise in a warm place until doubled in volume.
Punch the dough down and form into a round loaf on a lightly-floured baking sheet. Beat the egg withthe milk and brush the dough with the mixture. Sprinkle with sesame seeds, and cut a deep cross in thetop of the loaf with a very sharp knife or razor blade. Cover and allow to rise until double in volume.
Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400degrees F. Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional15 minutes, until golden brown. Test for doneness by thumping the bottom of the loaf - it shouldproduce a hollow sound. Cool on a rack.
Makes 1 loaf

Greek Seasoning Blend

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients; store in an airtight container.

Greek Salad Dressing

3/4 cup olive oil
1/4 cup red wine or white vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon freshly-ground black pepper

Put all ingredients in small jar; shake thoroughly. Chill before serving.

Greek Salad 2

1 bunch Romaine lettuce
1 small red onion
1 cucumber
4 Roma tomatoes
Kalamata olives
Feta cheese, crumbled

Dressing
1/4 cup good olive oil
3 to 4 tablespoons fresh lemon juice
1 or 2 cloves crushed garlic
1 teaspoon dried oregano

Whisk together dressing and let it sit while you prepare the vegetables.
Wash and spin dry lettuce, tear into pieces. Slice onion, tomato and cucumber. Add olives and feta totaste. Whisk dressing before pouring on salad and toss.
Serves 4. Goes well with focaccia bread or pita and hummus.

Greek Salad 1

1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
Salt and freshly ground pepper
4 romaine lettuce, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)

In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano. Season with salt andpepper.
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese andolives. Toss the salad with the dressing and serve at once.
Servings: 12