Greekbalou Recipes
GREEK BAKLAVA
Make and share this Greek Baklava recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
- Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
- Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
- Sprinkle nut mixture evenly over buttered phyllo in pan.
- Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
- Cut diagonally into squares, cutting completely through all layers.
- Bake in preheated oven until crisp and golden, about one hour.
- Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
- Heat to boiling; pour evenly over hot baklava.
- Let stand loosely covered 8 hours or overnight.
GREEK AVGOLEMONO
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
- Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
- In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add one to two cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
- Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; the eggs will curdle. Serve immediately.
GREEK BALOU
My sister brought this recipe home from a friend in the 1970's. I don't know where the name came from but my mom made this all the time when we were kids. I still make it for my family. It's best when done in an iron skillet. It's great with a salad and bread and butter.
Provided by Mika G.
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Brown onion and ground beef.
- After browned, add soup and water. Simmer for about 5 minutes then add rice.
- Bake uncovered (for crunchy top) at 350 for 30-35 minutes.
Nutrition Facts : Calories 354.8, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 280.7, Carbohydrate 22.9, Fiber 0.8, Sugar 1.2, Protein 24.9
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