2 cups of lentils
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/3 cup olive oil
6 cups of water
1/3 cup wine vinegar
1 tsp Salt and 1/2 tsp Pepper
Wash lentils. Place in saucepan and add oil, onion, carrots, celery and saute until onions are translucent, then add water. Bring to a boil, then simmer with cover for 1 hour. Stir in vinegar and seasoning.
This recipe is from Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church, St. Clair Shores MI 1978 page 20.
Max’s mom, Erin, decorated an extraordinary cake with an entire array of dirt cars and monster trucks. It was an inspiration.
Briki (pronounced BREE-kee)
You begin with Greek coffee grounds that are very fine like espresso. The coffee is prepared in the small, long handled copper or brass coffeepots called briki. These are available in different sizes. The art is to serve this coffee to a guest with the proper coating of thick foam on the top of each cup.
Sugar and coffee are boiled together. Before brewing, it is also customary to ask guests how they prefer their coffee…sweet, medium sweet, or barely sweetened.
1 demitasse cup of boiling water to 1 tsp. of coffee and sugar.
Turn on the heat (medium low), stir the coffee and sugar until it dissolves in the cold water, and don’t stir again. Heat the coffee slowly. Foam will start to rise in the briki before it boils. When the foam rises to the top of the briki remove from heat.
You should allow the coffee to stand for a few minutes before serving, so the grounds will settle to the bottom of the cup. The coffee is to be savored and sipped slowly, being careful not to disturb the grounds.
This recipe is from the Joy of Greek Cooking (with an American Accent) Philoptochos Society of the Annunciation Greek Orthodox Cathedral, Detroit MI 1988 contributed by Carol Kazolis on page 219.
As promised for my dear friend Patricia, an easy recipe for moussaka.
1 lb. ground lamb
1 cup of chopped onions
1 1/2 cups of coarsely chopped peeled eggplant
1 cup coarsley chopped peeled potato
1/2 cup of tomato sauce
3/4 tsp. ground nutmeg
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 cup grated Parmesan cheese
1 cup plain yogurt
In a large skillet, cook lamb and onion until meat is browned and onion is tender, about 20 minutes. Drain off excess fat. Stir in eggplant, potato, tomato sauce, chili powder, nutmeg, salt and garlic powder. Simmer covered for 20 minutes or until potato and eggplant are tender. Stir in cheese.
Spoon into a 1 1/2 quart casserole. Beat together eggs and yogurt. Spoon on top of eggplant mixture. Bake uncovered in a 350 degree oven for 35 minutes or until the top is set.
This recipe is from the Joy of Greek Cooking (with an American Accent) by the Philoptochos Society of the Annunciation Greek Orthodox Cathedral, Detroit MI, 1988, contributed by Mary A. Madias on page 111.