109 Greek Recipes: History of the Greek Diet

Nonfiction, Food & Drink, International, European, Greek, Food Writing, Healthy Cooking

• Author: A. Kramden
• ISBN: 9780578111445
• Publisher: Kramden Ind.
• Publication: August 28, 2012
• Language: English

There are 109 authentic Greek recipes (with pictures) that are easy to navigate to via the books' active table of contents. This eBook goes beyond just cooking and baking. It also provides interesting history regarding the Greek diet as well as the history, and, in many cases, the medicinal purpose of each spice and herb used in Greek meals. You would be surprised of the medicinal value of some of these spices and herbs. There are even pictures of what each spice and herb looks like. '109 Greek Recipes: History of the Greek Diet’ is an excellent source for delicious homemade Greek food with a bit of history that is fun to read! Listed below is a sample of some of the contents in each category.

Table of Contents
Introduction
About Greek Food
History of the Greek Diet
Appetizers
Grape Leaves Stuffed with Rice (Dolmathakia Yalantsi)
Eggplant-Dip (Melitzanosaltita)
Red Caviar Dip (Taramosalata)
Fried Smelts (Marithes Tiganites)
Smelts with Oregano (Marithakia Riganata)
Small Meatballs (Keftethakia)
Fried Brains (Miala Tiganita)
Fried Cheese (Saganaki)
Soups
Egg-Lemon Soup (Soupa Avgolemono)
Lamb Shanks Broth (Zoumos Arniou)
Greek Easter Soup (Mageritsa)
Lentil Soup (Fakes)
Trahana Soup (Trahanosoupa)
Onion Soup (Kremithosoupa)
Tomato Soup (Domatosoupa)
Tripe Soup (Soupa Patsas)
Salads
Cucumber-Yogurt Salad (Satziki)
Been Salad (Fasolia Salata)
Beet Salad (Pantzaria Salata)
Greek Potato Salad (Patatosalata)
Greek Salad (Salata Horiatiki)
Romaine Lettuce Salad (Maroulosalata)
Vegetables
Mixed Vegetables (Briam)
Boiled Greens (Horta)
Artichokes with Butter (Anginares me Voutiro)
Fried Artichokes (Anginares Tiganites)
Fried Eggplant (Melitzanes Tiganites)
Stuffed Eggplant (Imam Baildi)
Eggplant Stuffed with Meat (Melitzanes Papoutsakia)
Baked Beans (Fasolia Yigantes sto Fourno)
Rice Pilaf (Pilafi)
Spaghetti in the Oven (Makaronia sto Fourno)
Meats & Poultry
Lamb Country Style (Arni sto Harti)
Lamb with Orzo (Arni me Kritharaki Youvetsi)
Pot Roast Lamb (Arni Psito sti Katsarola)
Sish Kebab (Souvlakia)
Lamb and Artichokes with Egg-Lemon Sauce (Arni me Anginares Avgolemono)
Lamb with Spinach and Egg-Lemon Sauce (Arni me Spanaki Avgolemono)
Lamb Stew with Okra (Arni Yahni me Bamies)
Fish & Seafood
Fish Cooked in Paper (Psari sto Harti)
Baked Fish (Psari Plaki)
Baked Fish Spetsiotiko (Psari Spetsiotiko)
Codfish with Onions Kalamata Style (Bakaliaros me Kremithia Kalamatianos)
Fried Salt Codfish (Bakaliaros Tiganitos)
Shrimp with Orzo and Tomato
Cookies
Butter Cookies (Kourabiethes)
Orange Cookies (Koulourakia Portokaliou
Honey Cakes (Melomakarona)
Fried Pastries
Honey Puffs (Loukoumathes)
Fritter Puffs (Tiganites)
Puddings
Rice Pudding (Rizogalo)
Grape Pudding (Moustalevria)
Cakes
Yogurt Cake (Yaourtopita)
Orange Cake (Keik me Portokali)
Walnut Cake with Syrup (Karithopita)
Revani Cake (Revani)
Halvah (Halvas)
Phyllo Pastry
Baklava (Baklavas)
Custard Pie (Galaktobouriko)
Kataifi (Kataifi)
Spices & Herbs: types used; history of each spice with pictures.