the Pence family cookbook

Recipes Tagged with “Greek”


Main Course Beef Casserole Greek Lamb Pasta Pork


  • 1 lb. thick macaroni
  • 7 tbsp olive oil
  • 2 vegetable stock cubes (optional)
  • 1 lg. onion, finely chopped
  • 1 lg. clove garlic
  • 2 lb. minced meat (half pork and half beef, or lamb, etc.)
  • 2 tsps dried mint, rubbed
  • 1 tsp oregano
  • Freshly ground pepper
  • 1 cup pureed tomatoes
  • 1 tsp tomato paste
  • 1 cup hot water
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 1 cup fresh flat leaf parsley, chopped
  • 1 heaped tbsp butter
  • 1 egg
  • 1 cup grated Halloumi (or other dry, hard) cheese

For the white sauce:

  • 8 cups milk scant
  • ½ c. corn flour
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1 tbsp finely chopped parsley
  • 1 tbsp butter
  • 3 tbsp breadcrumbs
  • 3 tbsp grated cheese
  • zest of 1 lemon



Grease a shallow baking dish (15x13"). Break the macaroni in half (this will enable you to arrange the cooked pasta better in the baking dish later). Add macaroni to a large pan of boiling water, together with 1 tbsp olive oil, 1 tsp salt and 1 vegetable stock cube (optional). Boil, uncovered, until al dente. Drain and rinse under cold water. Drain well and put aside in a bowl. Add 1 tbsp butter to the pasta, 3/4 cup of your grated cheese, the beaten egg and 1tsp dry mint. Mix well and set aside.

Meat Sauce:

Heat the rest of your oil in a large frying pan; add your chopped onion and garlic and cook until soft. Add the mince and cook until well browned. Add the pasata and the tomato paste, the sugar, oregano, dried mint, cinnamon, the stock cube dissolved in 1 cup of hot water, the salt and the freshly ground black pepper. Towards the end, add the parsley and remove from the heat.

White sauce:

Dissolve your corn flour in 1 cup of milk, then and1 tsp salt. Add the egg (lightly beaten), and the finely chopped parsley and lemon zest. In a big non-stick pan add the remaining 7 cups of milk and bring almost to the boil. Gradually whisk the dissolved corn flour and egg mixture into the hot milk, stir well over the heat until the mixture boils and thickens; mix until smooth and remove from heat.

Next steps:

Add half of the macaroni into your greased dish. Top the macaroni with the meat sauce and spread evenly. Add rest of the pasta over meat sauce. Pour over ¾ of the white sauce and use a fork to make sure that some of the white sauce goes through the pasta to the base of the dish. Now add the rest of the white sauce and smooth the surface, then sprinkle the breadcrumbs and cheese on top. Spread several nobs of butter equally along the surface of the dish.

Bake uncovered at 350 degrees for 1 hour, or until golden brown. Leave to stand for 15 minutes before serving.

Shrimp Saganaki

Main Course Greek Shrimp Untested


  • 1 ½ lb. shrimp, peeled and deveined, tails left on
  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. ouzo (or Pernod)
  • 5 cloves garlic, pressed
  • zest of one lemon
  • 1 sm. onion, diced medium (about ¾ cup)
  • ½ medium red bell pepper, stemmed, seeded, and diced medium (about ½ cup)
  • ½ medium green bell pepper, stemmed, seeded, and diced medium (about ½ cup)
  • ½ tsp. red pepper flakes
  • 28 oz. can diced tomato, drained, ⅓ cup juices reserved
  • ¼ c. dry white wine
  • 2 tbsp. coarsely chopped parsley
  • 6 oz. feta cheese, crumbled (about 1½ cups)
  • 2 tbsp. chopped fresh dill


1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

Greek Chili

Main Course Greek Stew Untested


  • 2 poblano peppers
  • 1 head garlic
  • 1 large onion olive oil
  • 1 c. pistachios
  • 1 lb. ground lamb
  • 1 lb. ground pork
  • 2 cans diced tomatoes
  • 2 cans white beans
  • oregano
  • feta cheese


Roast the poblanos, garlic, and onion in the oven (with some olive oil) until soft and a bit charred. Skin the poblanos. Roughly chop them up, add more olive oil, and the pistachios, and toss everything into a blender or food processor. Turn it into a paste.

Brown the ground lamb and pork in a dutch oven, and add the paste. Cook for a while. Add two cans of tomatoes, two cans of white beans, and some oregano. Simmer everything together for a while. Add feta and serve.

Friends from church

Lamb Meatballs and Collard Dolmades

Appetizer Main Course Greek Greens Lamb Untested


  • 1/4 cup medium-grind bulgur
  • 1 pound ground lamb
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/4 cup chopped fresh mint
  • Salt and ground black pepper
  • 2 tablespoons olive oil, more as needed
  • 16 to 20 untorn collard leaves
  • Lemon wedges, for garnish


Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Serves 4

The New York Times


Dessert Cookie Greek


For the cookies:

  • 1 cup olive oil
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • Zest of one orange
  • 3/4 cup orange juice
  • 1/4 cup brandy
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • 7 1/2 cups all-purpose flour
  • 3/4 cup walnuts, ground coarsely
  • Ground cinnamon for sprinkling

For the syrup:

  • 1 cup honey
  • 1 cup sugar
  • 1 1/2 cups water
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1-2-inch piece lemon rind
  • 1 tsp. lemon juice


Preheat the oven to 350 degrees.

In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains as if you were playing with sand to release the orange oils into the sugar.

Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt.

Add the orange juice and brandy to mixer and mix well.

Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.

To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.

Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.

Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)

While the cookies are baking, prepare the syrup.

In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.

Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.

Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.

Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.

Lynn Livanos Athan, About.com

Avgolemono Soup

Side Dish Greek Lemon Soup


  • 12 cups chicken broth
  • 5 TBSP lemon juice
  • zest of 1 lemon
  • 12 egg yolks
  • salt and white pepper to taste
  • thinly sliced lemon


Heat the chicken broth until it is scalding hot. Add the lemon juice and zest. Whisk egg yolks, then gradually whisk in some of the hot broth. Slowly return to broth, lower heat, and stir constantly while warming and thickening. Serve immediately, garnished with the lemon slices.

Dolmades with Avgolemono

Main Course Side Dish Greek Lamb Lemon

Ingredients for Dolmades

  • 2 lbs. ground lamb
  • 2 large onions, grated
  • 1/2 cup minced parsley
  • 1/2 cup long grain rice
  • 2 egg whites (save yolks for sauce)
  • 2 TBSP minced fresh mint
  • s & p
  • 1 jar grape leaves
  • chicken broth

Preparation for Dolmades

Combine all filling ingredients and mix well. Rinse, drain, and separate grape leaves. Cover the bottom of a 4-quart saucepan with 4-5 leaves. Roll 1 TBSP filling in each grape leaf. Place close together in even layers in saucepan. Add enough chicken broth to cover rolls. Place a small plate directly on top of rolls to weigh down. Cover and simmer for 1 hour.

Ingredients for Sauce

  • 2 to 3 cups broth from pot
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup lemon juice
  • 1 TBSP cornstarch

Preparation for Sauce

In small saucepan, boil broth. Combine eggs, yolks, juice, and cornstarch in blender. With blender running, slowly add hot broth. Return to saucepan and stir over low heat until thickened. Pour sauce over rolls. Eat.



Main Course Greek Lamb


  • 2 lb ground lamb
  • 1 finely chopped medium onion
  • 1 tbsp finely chopped garlic
  • 1 tbsp dried oregano
  • 1 tbsp ground rosemary
  • 1 tbsp ground fenugreek
  • 2 tsp salt
  • 1/2 tsp ground pepper


Mix together as for meatloaf. Place in loaf pan and bake at 325 for 1 to 11/2 hours. Drain off fat and let stand 15 minutes before slicing.