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    The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet
    The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet
    The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet
    Ebook204 pages1 hour

    The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet

    By Yiota Giannakopoulou

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    About this ebook

    Modernized Recipes Passed Down Through Generations!

    With an emphasis on the use of fresh ingredients, limited use of processed raw ingredients, and a generous dose of olive oil in almost every dish, this is a cookbook that moves focus away from weight-management enthusiasts, toward the more health-conscious foodie.

    In The Ultimate Healthy Greek Cookbook, you will find recipes for colorful, vibrant salads, delicious specialty breads, an array of dips for every occasion, and an abundance of desserts influenced by Greece’s geographical position as a checkpoint between the East and the West. Fragrant syrups, eastern spices, and heartwarming custards adorn the pages of this contemporary, yet traditional cookbook. Recipes include:

     

     
    • Vine leaf and rice rolls
    • Shrimp in tomato and ouzo sauce
    • Lemon chicken with rice
    • Spinach and feta cheese pie
    • Yellow split pea dip
    • Black olive bread
    • Granddad Georgio's garlic potatoes
    • And many more!

     

     
    LanguageEnglish
    PublisherSkyhorse
    Release dateApr 16, 2019
    ISBN9781510742031
    The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet
    Author

    Yiota Giannakopoulou

    Yiota Giannakopoulou grew up in Nafplio, Peloponnese, where she learned to appreciate the generous fruit of the fertile soil. Fruit and vegetables were available in abundance from her granddad’s extensive garden plot: eggplants, zucchinis, figs, tomatoes, cucumbers, onions, you name it! Watching her parents cook helped her gain a variety of skills and keep up with tradition. Yiota currently resides in the United Kingdom with her husband, her two cats Sheldon and Hugo, and their two rabbits Beatrice and Rincewind.

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      Book preview

      The Ultimate Healthy Greek Cookbook - Yiota Giannakopoulou

      APPETIZERS AND SALADS

      The Greek salad is one of the most popular and instantly recognizable Greek dishes. It’s often the first thing that travelers fall in love with and the first thing they try to replicate when they return home. This chunky, flavorful dish is the epitome of Greek cuisine. It focuses on simple ingredients that are stripped back to basics, and it’s very good for you.

      It’s the dish you’ll get if you order a Greek salad in a US/UK-based Greek restaurant, but there are many more variations prepared in homes, delis, and cafes throughout the Greek isles. These dishes are great as light lunches and brunches, or as an appetizer for a bigger family meal.

      Some are healthier than others, some are fresher than others, but they all focus on big flavors, quality ingredients, and, for the most part, simple cooking. That’s not necessarily true for all Greek dishes and it’s certainly not true for many of the main meals in this book. But we’re starting with the fundamentals to give you a taste of Mediterranean cooking at its basic best.

      Papa Tasso on melitzanosalata: «Δώσε μου μελιτζανοσαλάτα και είμαι χαρούμενος!»

      Translation: Give me some bread and melitzanosalata and I’ll be happy forever.

      VINE LEAF AND RICE ROLLS

      (Ντολμαδάκια Γιαλαντζί)

      Serves 15

      There are several different kinds of dolma, which literally means wrapped. Traditionally, dolmadakia (pronounced doma-tha-kia) are made using a combination of rice and minced pork or beef. This dish can be found in Turkey, Greece, and Middle Eastern countries, like Iran. This recipe will only use rice, as I believe this dish is tasty enough without meat. However, adding meat is delicious and simple enough for the carnivores among us as well!

      Ingredients

      30 vine leaves (sold preserved in brine)

      1 cup extra-virgin olive oil

      1 red onion (finely chopped)

      ½ cup pine nuts

      ½ cup raisins

      1½ cups Arborio rice

      7 cups boiling water, divided

      6 green onions (sliced)

      1 bunch fresh dill (finely chopped)

      3 mint leaves

      Juice of 1 lemon

      Salt and freshly ground pepper to taste

      Method

      1. Remove the vine leaves from the jar, place them on a sieve and wash them thoroughly, using cold water. Make sure they are relatively dry before using them.

      2. Heat ½ cup of extra-virgin olive oil in a large frying pan and sauté the onions, until they become transparent.

      3. Add the pine nuts and raisins to the pan.

      4. Add the rice and stir, before adding 1 cup of boiling water and boiling for approximately 5 minutes. Remove from the heat and leave to stand for approximately 10 minutes.

      5. Add the green onions, dill, and mint in a large bowl and add the rice mixture to it. Season and stir thoroughly.

      6. Place a vine leaf flat on a wooden chopping board, shiny side down. Get one teaspoon of the mixture and place it in the middle of the vine leaf. Fold the sides inwards and roll. Repeat the process until you have no mixture, or no vine leaves left. Make sure you keep 3 of the vine leaves to layer the bottom of the pan with.

      7. Layer the bottom of a large frying pan with the remaining vine leaves and place the rolls in a circular shape, one next to the other. Once you have no space left, start layering a new layer on the top of the existing one.

      8. Pour the rest of the oil, the lemon juice, and 6 cups of boiling water over the rolls. Ensure the liquid covers all the rolls.

      9. This is the interesting part. Place a lid or large plate upside down on the rolls and bring to a boil with it still on them. This will ensure the rolls do not split open.

      10. Cook on medium heat for approximately 40 minutes. Once the vine leaves become soft and the rice is cooked, remove from the fire and leave to rest for 10 minutes.

      Tip: Eat hot or cold. Serve with tzatziki dip or with a dollop of plain yogurt. Enjoy!

      BUTTER BEANS

      (Γίγαντες Γιαχνί)

      Serves 4

      The gigantes giaxni (pronounced gi-ga-ntes gia-hnee) is a cheap, cheerful, and easy-to-make dish that is packed with the nutritious value of beans. So, let’s get down to it!

      Ingredients

      400 g. canned butter beans (or 2 cups dry beans)

      ½ cup olive oil

      2 red onions (finely chopped)

      2 garlic cloves (finely chopped)

      ½ tsp. chili flakes

      1 can chopped tomatoes

      ½ Tbsp. granulated sugar

      Salt and freshly ground black pepper to taste

      Fresh flat leaf parsley (roughly chopped)

      Method

      1. (Skip this step if you are using canned butter beans.) Soak the beans in some water for at least 7 hours. Once they are puffed up, you can start preparing the sauce.

      2. Heat some olive oil in a medium pan and add the onions, garlic, and chili flakes.

      3. Add the chopped tomatoes and sugar, and stir well.

      4. Add salt and freshly ground black pepper to taste.

      5. Replace the lid and leave to simmer for 15

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