We were in Kini, Syros, eating in a lovely seaside nouvelle-Greek-taverna called Allou Gialou (tel. 2281071196) and I saw a thyme and honey glazed lamb on the menu. I was reluctant to eat it all myself, as it was possible I wouldn’t like it, so we shared with my mother. Big mistake. The meat was soft and falling off the bone, the taste of honey and thyme such a strong characteristic of the Cycladic island we were in (Syros is famous for its thyme honey), there was nothing I didn’t love about it. I made a mental not to re-create the dish when we would get back and here we are!

To read more, please visit foodjunkie.eu

3 tablespoons Greek extra virgin olive oil
1 large leek, trimmed and chopped, including the green part of the stalk
1 garlic clove
1 cup Greek nihaki or other short grain rice
1 cup vegetable stock
1 cup water

Pinch of turmeric

1/4 teaspoon saffron powder or a pinch of saffron threads
Salt and pepper to taste
1 small egg
½ – 1 cup breadcrumbs
½ cup grated Kefalotyri or Parmesan cheese
Flour for dredging
Oil for frying
Arugula and some parmesan or other hard cheese, shaved for a simple salad

Heat the olive oil in a medium pot and cook the leek and garlic until soft and lightly colored. Add the rice, stir to coat in the oil, and add turmeric, stock and water. Season with salt and pepper. Dilute the saffron threads if using, in a tablespoon of warm water and add to the rice. If using saffon powder, mix it into the simmering rice. Stir to distribute the saffron evenly. Simmer the pilaf covered until the rice absorbs all of the water. Remove from heat, remove lid and cover pot with a kitchen towel. Let the rice cool completely.

Mix the egg and cheese into the cooled rice. Add enough breadcrumbs to form a mass firm enough to hold its shape when formed into patties.

Shape the rice into small patties, about 2 ½ in./ 6 ½ cm in diameter. Dredge lightly in flour. Heat two inches of cooking oil in a medium pot and fry the patties a few at a time. Remove with a slotted spoon and drain on paper towels. Serve hot or warm with a simple arugula – parmesan salad.

By Diane Kochilas

dianekochilas.com

Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:

16-18 large sheets of phyllo dough
3 to 3 1/2 pounds of fresh pumpkin or squash, grated
2 cups of walnuts, crushed
1 1/3 cups of olive oil
1 cup of honey
1 cup of granulated sugar
1/2 cup of dried breadcrumbs, crushed
4-5 teaspoons of ground cinnamon
extra oil for brushing the phyllo dough
-------
Syrup:
1/2 cup of honey
1/2 cup of sugar
2 cups of water

Preparation:

The day before: If using fresh pumpkin, grate coarsely and boil for 20 minutes. Let drain overnight and press to remove excess liquid before using.

Sauté the pumpkin in the olive oil for 5-10 minutes, stirring so it doesn't stick to the pan. Remove from the heat, and transfer to a metal or pyrex bowl. Stir in the honey, breadcrumbs, crushed walnuts, and cinnamon, Stir well with a wooden spoon until thoroughly blended and smooth.

Preheat the oven to 175C.

Lightly oil a 15 X 13 baking pan and line with 8-9 sheets of phyllo, brushing each with oil. Spoon in the pumpkin mixture and spread evenly. Fold the phyllo that extends out of the sides in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil, and trim off the edges that extend outside the pan with a scissors. Score the top phyllo sheets with a sharp knife into squares or large diamonds. Wet your hands with water and shake them over the top to sprinkle with water.

Bake for approximately 45 minutes. Remove from the oven, set the pan on a rack and cool until the bottom of the pan is cool to the touch (about 2-3 hours).

When the pita has cooled, boil the honey, sugar, and water for 5 minutes and pour the hot syrup over the cooled pie.

Allow the pita to absorb the syrup until it cools to room temperature.

Alternative preparation: I like to make this in two or three small round bakers, using half or a third of the phyllo and filling for each. They make lovely table-ready sweets and gifts.

greekfood.about.com

By Nancy Gaifyllia

The olive paste and the Greek salad are new discoveries; Peloponnese makes them. I found them at the Hellenic Gourmet Shop at the Athens airport. I do have a few other specialty foods that are always on hand, one of which is my all-time favorite vinegar, which is so good you can drink it. Vassilis Vaimakis makes it in Ioannina and you can find it at a few select gourmet shops in Athens, among them the Pantopoleion.

Ingredients:
10 carrots
1 one-inch knob of ginger
1 large red onion
2 garlic cloves
1/2 cup extra virgin Greek olive oil
1 heaping teaspoon turmeric
1 teaspoon cumin
6 – 8 cups water
1/3 cup rice
Salt to taste
2 – 3 tablespoons sweet Greek vinegar or good balsamic
A few drops of Habanero or Chipotle Tabasco (to taste)
6 teaspoons Kalamata olive paste, preferably from Peloponnese, because it isn’t too salty
Olive oil for garnish
One jar of Greek salad in a jar (I used Peloponnese, again because it was flavorful without being salty)
Pinch of dried Greek oregano

Instructions:
1. Peel and chop the carrots and ginger and chop the onions and garlic. Heat the olive oil in a large, wide pot and add the carrots, ginger, onions, and garlic. Cover the pot, keep the heat on low, and let the vegetables cook without water for a few minutes, steaming in their own moisture. Stir in the spices and toss all together for a minute.

2. Add the water to the pot. Add the rice. Season with salt. Cover, raise heat to bring the soup to a boil then lower it again, simmer for about 45 minutes, or until all the vegetables are extremely soft.

3. Use an immersion blender or empty the soup into the bowl of a food processor and process until very smooth. Return to the pot if using a food processor. Adjust the consistency with a little water and adjust the spices to taste. Reheat for a few minutes, and add enough vinegar to balance the soup. Stir in the hot sauce, if using.

4. Serve the soup in individual bowls, spooning in a little of the olive paste and drizzling in Greek extra virgin olive oil. Drain the Greek salad and place in a small bowl. Drizzle extra virgin olive oil and a little oregano over it, and Voila, lunch is ready.

By Diane Kochilas

dianekochilas.com

• 1 kg salted cod fillet
• Olive oil for frying
  
  For the batter:

• 1 tbsp lemon juice
• (75 grams (about 1 1/2) egg whites (or replace with 1 tbsp baking powder)
• 1 ½ cups all-purpose flour
• ½ cup corn flour (corn starch)
• 250 ml beer (or 165 m beer an 85 ml water)
• ½ tsp salt
• A pinch of white pepper
• 2 tbsp olive oil
• 2 tbsp fennel fronds finely chopped (optional)