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Fresh Tomato Soup
Soup American

Fresh Tomato Soup

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.
  3. 3 Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  4. 4 Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
  5. 5 Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
  6. 6 Season with sugar and salt to taste.
  7. 7 Serve hot and enjoy!

By Charlotte

Green Pea and Mint Soup
Soup American

Green Pea and Mint Soup

4.1

Prep
5 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Potato and Cheddar Soup
Soup American

Potato and Cheddar Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Sweet Russian Cabbage Soup
Soup European

Sweet Russian Cabbage Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
  2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Pinto Bean and Sausage Soup
Soup American

Pinto Bean and Sausage Soup

4.4

Prep
20 min
Cook
135 min
Total
635 min

Instructions

  1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
  2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
  3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
  4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
  5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. 6 Place smoked sausage on a baking sheet.
  7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
  8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Ukrainian Red Borscht Soup
Soup European

Ukrainian Red Borscht Soup

4.6

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
  4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
  5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
  6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
  7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Sweet Lentil Soup with Asparagus Tips
Soup American

Sweet Lentil Soup with Asparagus Tips

4.2

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
  3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
  4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
  5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Sweet and Sour Cabbage Soup
Soup European

Sweet and Sour Cabbage Soup

4.7

Prep
90 min
Cook
330 min
Total
1860 min

Instructions

  1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
  2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
  4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
  5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Tomato Bisque
Soup American

Tomato Bisque

4.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
  4. 4 Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
  5. 5 Blend soup with an immersion blender in the pot until smooth.
  6. 6 Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
  7. 7 Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

By John Mitzewich

Serano Chocolate Cake
Dessert Greek

Serano Chocolate Cake

3.7

Prep
60 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. 2 Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
  3. 3 To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.
  4. 4 To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
  5. 5 When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
  6. 6 Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid.
  7. 7 Whip the 1 3/4 cups cream until medium-stiff peaks form.
  8. 8 Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
  9. 9 To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.

By mariannaGR

Greek Butter Cookies
Dessert Greek

Greek Butter Cookies

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 Beat butter, sugar, and egg together in a medium bowl with an electric mixer until smooth. Stir in vanilla and almond extracts. Blend in flour, then use your hands to form a soft dough. Take about a teaspoon of dough at a time and roll into balls, logs, or "S" shapes. Place cookies 1 to 2 inches apart on the prepared cookie sheets.
  3. 3 Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool completely before dusting with confectioners' sugar.

By Talia

Vasilopita - Greek New Years Cake
Dessert Greek

Vasilopita - Greek New Years Cake

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
  2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
  3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
  4. 4 Serve cake warm.

By Paul Menikos

Rizogalo (Greek Rice Pudding)
Dessert Greek

Rizogalo (Greek Rice Pudding)

4.6

Prep
5 min
Cook
40 min
Total
315 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
  2. 2 Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
  3. 3 Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
  4. 4 Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.

By Diana Moutsopoulos

Baked Quince with Cinnamon
Dessert Greek

Baked Quince with Cinnamon

4.8

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Press 3 cloves into each quince half; place quince, cut-sides down, into a roasting pan. Add water, wine, and cinnamon sticks to the pan; sprinkle sugar over fruit.
  3. 3 Bake in the preheated oven until lightly browned, 35 to 40 minutes. Flip quince halves; continue baking until tender, about 10 minutes more. Cool quince slightly, about 10 minutes.
  4. 4 Serve each quince half with 1 tablespoon juice from the roasting pan; dollop halves with whipped cream.

By constantina

Portokalopita (Greek Orange Phyllo Cake)
Dessert Greek

Portokalopita (Greek Orange Phyllo Cake)

4.6

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
  3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
  4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Honey Pie from Sifnos
Dessert Greek

Honey Pie from Sifnos

4.5

Prep
30 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
  4. 4 Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
  5. 5 Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

By Alexandra S

French Greek Salad Dressing
Greek

French Greek Salad Dressing

4.4

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
  2. 2 Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
  3. 3 Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

By cheesemite

Greek Pumpkin Pie
Dessert Greek

Greek Pumpkin Pie

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a rimmed baking sheet.
  3. 3 Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
  4. 4 Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
  5. 5 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Culinary Flavors

Paximade
Breakfast Greek

Paximade

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, baking powder, and salt. Add the anise seed and mix well.
  2. 2 In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute.
  3. 3 Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
  4. 4 Spoon batter into a greased 9x5x3 inch loaf pan.
  5. 5 Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.

By jessica

Baklava I
Dessert Greek

Baklava I

3.8

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
  3. 3 Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
  4. 4 Bake in preheated oven on center rack until golden brown, about 30 minutes.
  5. 5 While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
  6. 6 Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

By ESHEEN

Almond Baklava
Dessert Greek

Almond Baklava

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

Grecian Baklava
Dessert Greek

Grecian Baklava

4.9

Prep
45 min
Cook
75 min
Total
180 min

Instructions

  1. 1 Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  2. 2 Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
  3. 3 Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
  4. 4 Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  5. 5 Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

By schwintosky

Galaktoboureko
Dessert Greek

Galaktoboureko

4.8

Prep
100 min
Cook
50 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
  3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
  4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
  5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
  7. 7 Pour custard into the pan.
  8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
  9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
  10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
  11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
  12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Greek Lemon Cake
Dessert Greek

Greek Lemon Cake

4.4

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
  2. 2 Sift flour, baking soda, and salt together in a medium bowl. Set mixture aside.
  3. 3 In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff glossy peaks form. Set aside.
  4. 4 Beat butter and remaining 1 1/2 cups sugar in another large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
  5. 5 Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with yogurt, mixing until combined. Gently fold in beaten egg whites and pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

By Carol

Traditional Galaktoboureko
Dessert Greek

Traditional Galaktoboureko

4.7

Prep
Cook
Total

Instructions

  1. 1 Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
  3. 3 Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
  4. 4 Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
  5. 5 As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

By NIKOLETTA

Milopita (Greek Apple Upside-Down Cake)
Dessert Greek

Milopita (Greek Apple Upside-Down Cake)

4.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper.
  2. 2 Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all.
  3. 3 Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking.
  5. 5 Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.

By Rose

Vaselopita
Dessert Greek

Vaselopita

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Fasolakia (Greek Green Beans)
Dinner Greek

Fasolakia (Greek Green Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
  2. 2 Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

By Diana Moutsopoulos