Traditionally served with “avgolemono” or egg-lemon sauce, our family’s Greek meatball recipe is slightly lighter, forgoing the egg and served instead in a clear lemony broth. Introduced to this version by my mother-in-law several years ago, it remains my favorite due to the broth, which reminds me of the beloved chicken noodle soup of my childhood. The ingredients are the same as those used to prepare stuffed grape and cabbage leaves. This lead my mother-in-law to lovingly refer to the dish as “orphan soup”, when first asked about it. Inquiring why it was named as such, she smiled and simply…
Beef
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Continue ReadingWhen first tasting this Greek spaghetti with meat sauce, I was reminded of my childhood favorite – spaghetti bolognese. Although there are similarities between the two, a closer look reveals some key differences. In this recipe, the rich and savory flavors of the ground beef are enhanced by a dash of cinnamon. Yes, cinnamon! The thought of using a spice associated with sweet foods may seem odd, but it truly complements the sauce. The key is to add the cinnamon sparingly. Start with a pinch. You know you have the right amount when you can detect the aroma of the spice…
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Continue ReadingGreek meatloaf is packed with flavor and perfect for family dinners. This particular recipe calls for green bell peppers and feta, however you can tailor the stuffing to your liking. Add tomato slices, swap out the feta for another salty cheese, or skip the peppers and feta altogether and use hard boiled eggs (particularly popular in Greece). Bake with potato wedges and you’ve got an easy one pan meal. Ingredients For the meatloaf 2 pounds ground beef 2 tablespoons fresh mint 1 cup bread crumbs 2 garlic cloves 1/4 cup extra virgin olive oil 2 teaspoons salt 2 cups water 1 bell pepper…
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Continue ReadingStuffed cabbage recipes are found across many cultures from the Balkans to Central and Eastern Europe and West Asia. These shared culinary traditions are a beautiful reminder of our commonalities. While the dish takes some time to cook, it is relatively simple to prepare and provides a wonderfully comforting meal during cold winter days. Ingredients 1 head cabbage 1 pound lean ground beef 1 cup jasmine or arborio rice 1 medium onion 1 tablespoon dried dill 3 teaspoons salt (divided) 2 tablespoons lemon juice 2 tablespoons tomato paste (optional) Water Preparation Preparing the Stuffing Place a large pot of water to boil over high…
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Continue ReadingWhen I think of Greek comfort food, moussaka is the first thing that comes to mind. The melt-in-your-mouth eggplant combined with the savory ground beef and creamy bechamel… Mmm, I feel comforted just writing about it! You will notice in the preparation steps that the eggplant, ground beef, and bechamel are prepared separately and later combined for the final baking process. To save time, I have sequenced the recipe so that you can work on the bechamel while the ground beef is simmering. This can get tricky if you aren’t comfortable multi-tasking in the kitchen; in which case, I recommend…
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Continue ReadingBeef stew with tomato gravy or beef “kokkinisto” is a wonderfully hearty and flavorful dish. What may strike you when reading the ingredients is the fact that the recipe calls for a small amount of cinnamon. As odd as it may seem, the cinnamon is what takes this dish from good to great. The key is to use just enough spice to enhance the flavor of the gravy without drawing attention to its presence. This beef dish pairs well with rice, pasta, or my personal favorite – mashed potatoes. Ingredients 1.5 pounds beef chuck 1 medium red onion 6 cups water 1/4 cup…
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Continue ReadingWhile preparing stuffed grape leaves is somewhat labor intensive, enjoying a fresh batch far exceeds anything you’ll take from a can. There are many different types of stuffing recipes, some call for pine nuts, others are vegetarian. Our family recipe is a combination of rice and ground beef. Another bonus to this recipe is that you can substitute the grape leaves with romaine lettuce leaves, which is just as delicious. In the process steps below, I have detailed the preparation using both grape leaves and romaine lettuce. Ingredients 20-24 grape leaves or 3-4 heads romaine lettuce 1 pound lean ground…
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Continue ReadingThese fried meatballs known as “keftedes” in Greece are particularly popular with children. They have a crunchy exterior with a moist and “fluffy” interior and can be served as is or added to tomato sauce to create a version of spaghetti and meatballs. Consider making a big batch and freezing the leftovers. Place the extra meatballs on a baking tray and place them in the freezer overnight. This will prevent them from sticking together. Once frozen, store them in a zip lock bag back in the freezer. Ingredients 1 pound ground beef 1 tablespoon fresh chopped mint or 1 teaspoon of…