Greek (Turkish) Coffee

Greek coffee
Briki (pronounced BREE-kee)
Demitasse cups
Cold water

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.

"Easy Moussaka"

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

2 eggs
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.

Tourlou Tava – Baked Veggies

Have you recently harvested a lot of zucchini from your garden? This is a delicious way to use them in combination with other vegetables.

2 medium zucchini
2 large potatoes
1 lb. of okra (or one box of frozen)
1 lb. of tomatoes (fresh or canned)
2 large onions
1 cup of extra virgin olive oil
1 tbsp of oregano
1 tbsp of basil
1 tbsp of parsley
1 tbsp of garlic powder
Salt and pepper

Clean and peel potatoes. Slice potatoes, onions, tomatoes and zucchini. Okra may be sliced or left whole. Arrange vegetables in a baking dish individually by layers. Sprinkle herbs, garlic, oil, salt and pepper on each layer. Add a small amount of water, enough to almost cover vegetables. If using canned tomatoes, incorporate the juice instead of water. Bake in 350 degree oven one hour or until veggies are done.

Tonight’s Potato Salad

Tonight I made the potato salad without really paying attention to the fact that I had promised to post the recipe.  I just made it on “auto-cook”.

So here’s what I think I did using…

16 – 19 small red skin potatoes – scrupulously cleaned and cut in equal sizes
1 red onion – sliced in half moons and separated
3-4 large hard boiled eggs – sliced
One head of celery @ six or seven stalks – diced
1 tbsp of oregano
1 tbsp of basil
1 tbsp of garlic powder
1 tbsp of salt
Pepper to taste

Boil the potatoes for 12 minutes in salted water until done.  They are done when a fork or knife can be easily removed after inserting.
Drain potatoes and set drain in ice bath to stop cooking for 5 minutes. Drain again.
In a large bowl mix potatoes, celery, onion and eggs.  Add oregano, basil, garlic, salt, pepper and mix.
In a jar mix:
1 1/2 cups of extra virgin olive oil
1 cup of lemon juice
1 tbsp of mustard
Put the lid on the jar and shake until the dressing is emulsified.
Pour on potato salad and mix.