3 Greek comfort food recipes
What is the Greek cuisine?
The Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt.
3 Greek inspired recipes created by Christianna.
(Mushroom and onion stew) Traditionally this dish is made with beef and is a favourite in Greek homes. This mushroom version is just as rich and delicious as the beef version but full of veggies. Happy days!
- 4 tbsp canola oil
- 1 kg white onions, sliced
- 1 kg button mushrooms
- 1/4 cup malt vinegar
- 2 tbsp tom pure
- 1 cup red wine
- 4 bay leaves
- 1 veg stock cube
- 1 mushroom stock cube
- Salt and pepper
- Fry the onions in half oil till soft and golden.
- Add the tomato pure to the onions and cook for another couple of minutes
- In a separate pan and using the remaining oil fry the mushrooms in batches over a high heat to get them lovely and caramelised
- Add the cooked mushrooms to the onions
- Add the vinegar, wine, bay, stock cubes, 1 tsp salt and 1 tsp pepper and let it simmer on a low heat for about 1hr
- The sauce will be deliciously thick and so flavourful.
- Serve with rice, bulgur wheat or pasta.
Bulgur Wheat pilaf (Bourgouri)
Bourgouri is a staple dish in Greek homes, usually as a side, served with a green salad and creamy Greek yoghurt.
- 1 white onion finely chopped
- 2 tbsp olive oil
- 1/2 cup fine vermicelli pasta
- 1 cup bulgur wheat (I used medium grain)
- 1 tbsp tomato purée
- 1 can chopped tomatoes
- 2.5 cups veg stock (2.5 cups warm water and 1 veg stock cube)
- Cook the onion in the olive oil on a medium heat for about 10 minutes till soft and just starting to colour
- Add the pasta and cook for another few minutes
- Add the tomato purée
- Add the bulgur wheat, veg stock and can of tomatoes
- Bring to a boil, lower the heat and simmer for 10 minutes
- Turn off the heat and leave covered for 10 mins. This last step is really important so don’t be tempted to skip it. Delicious hot or cold.
These vine leaves are little bites of deliciousness, normally stuffed with mince meat and rice.
- Pine nuts
- Rice mix
- Vine leaves
- Chopped parsley, mint, salt, pepper and ground cinnamon
- Vegetable stock
- Fry some onions and chestnut mushrooms.
- Add toasted pine nuts, long grain rice, chopped parsley and mint, salt, pepper and a little ground cinnamon
- Wrap the mix in vine leaves and pour over a lemony veggie stock until they are just covered.
- Cover with foil and bake at 180C for 40 minutes.