My Global Food Challenge

Greece (5)

Crock Pot Stifado (Greece)

“A tasty Greek stew, made easy with a crock pot.”


1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese


Heat oil in a skillet over medium-high heat and brown beef– in batches if necessary, adding more oil if needed. Transfer beef to crock pot with a slotted spoon.

Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour mixture over meat.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.

Add feta cheese, cover again, and cook on High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or mashed potatoes.

Link to My Post on Greece:

Cuisine: Greek

Main Ingredient: Beef


Greek-Inspired Meatballs (Greece)

Yield: 8-10 Servings


1 lb ground beef
1/2 lb ground veal
1 large onion, minced
3 garlic cloves, minced
salt and pepper
1 teaspoon dried oregano
1/2 teaspoon dried mint, rubbed
1 tbsp Worcestershire sauce
1 egg
1 ounce ouzo liqueur (optional)


Combine all ingredients, except breadcrumbs, and mix well by hand.  Add breadcrumbs to desired consistency. Do not overwork the meat mixture. Form meatballs and saute in olive oil until done.

Link to My Post on Greece:

Cuisine: Greek

Main Ingredient: Ground Beef

© 2014 abettica – theworldfrommykitchen, All Rights Reserved.


Oven-Roasted Greek Potatoes (Greece)

Yield: 6 Servings


8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (Mediterranean if available)
1 lemon, juiced
sea salt
fresh coarse ground black pepper


Preheat oven to 425°F. Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper.

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won’t burn. Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

Link to My Post on Greece:

Cuisine: Greek

Main Ingredient: Potatoes


Greek Tomato Salad (Greece)

“Does well best as a marinated salad, although it could be served right away.”

Yield: 6 Servings


4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into 1/2 “,pieces
1/2 cup chopped red onion
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano
1/4 cup kalamata olive
1/2 cup feta cheese, crumbled


Mix together vinegars, oil, salt and oregano. Add other ingredients.

Marinate several hours in refrigerator to allow flavors to blend. Serve.

Link to My Post on Greece:

Cuisine: Greek

Main Ingredient: Salad


Baklava (Greece)

Yield: 10 Servings


1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey


Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9×13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Link to My Post on Greece:

Cuisine: Greek

Main Ingredient: Nuts

File:Greece in Europe (-rivers -mini map).svg


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