From Mythic Kitchens

Introduction:

Embark on a culinary odyssey through the sun-drenched landscapes of Greece with "From Mythic Kitchens." This book invites you to savor the flavors of Greece's rich culinary heritage as we present ten of the country's most beloved and iconic recipes. From hearty moussaka to refreshing tzatziki, each dish tells a story, weaving together tradition, history, and the vibrant spirit of Greek cuisine. Get ready to tantalize your taste buds and transport yourself to the land of myth and legend.

Chapter 1: Moussaka - Layers of Flavors

Indulge in the comforting layers of tender eggplant, seasoned ground meat, and creamy béchamel sauce that define the iconic Greek dish, moussaka. Discover the secrets to achieving the perfect balance of flavors and textures in this hearty and soul-satisfying casserole.

Ingredients:

2 large eggplants

1 pound ground lamb or beef

1 onion, finely chopped

2 cloves of garlic, minced

1 can (14 ounces) diced tomatoes

1 teaspoon dried oregano

½ teaspoon ground cinnamon

Salt and pepper to taste

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups milk

½ cup grated Parmesan cheese

1 egg, beaten

Instructions:

Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into ¼-inch thick slices. Sprinkle with salt and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.

In a large skillet, brown the ground lamb or beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.

In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the grated Parmesan cheese and beaten egg.

Grease a baking dish and layer half of the eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant. Add another layer of eggplant slices, then pour the béchamel sauce over the top.

Bake for 45-50 minutes until the top is golden and bubbling. Allow it to cool for a few minutes before serving.

Chapter 2: Souvlaki - Grilled Delights

Unleash your inner grill master as we dive into the art of souvlaki. Whether you prefer succulent marinated meats or vibrant vegetable skewers, learn the techniques to achieve that perfect char and capture the essence of Greek street food.

Ingredients:

1 pound boneless, skinless chicken breasts or pork tenderloin, cut into cubes

¼ cup olive oil

2 tablespoons lemon juice

2 cloves of garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the marinade.

Add the cubed chicken or pork to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Preheat the grill to medium-high heat. Thread the marinated meat onto the soaked wooden skewers, leaving a little space between each piece.

Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and has a golden char on the outside.

Remove from the grill and let the skewers rest for a few minutes before serving. Serve with pita bread, tzatziki sauce, and your choice of accompaniments.

Chapter 3: Spanakopita - A Flaky Spinach Delight

Delve into the world of filo pastry and the savory delight of spanakopita. Discover how to create a harmonious marriage of delicate, buttery layers and a luscious filling of spinach, feta cheese, and aromatic herbs.

Ingredients:

1 pound fresh spinach, washed and stems removed

1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, minced

½ cup fresh dill, chopped

½ cup fresh parsley, chopped

½ cup crumbled feta cheese

¼ cup grated Parmesan cheese

Salt and pepper to taste

8 sheets of phyllo pastry

½ cup melted butter

Instructions:

Preheat the oven to 375°F (190°C). In a large pot, blanch the spinach in boiling water for 1 minute. Drain and rinse with cold water. Squeeze out excess moisture and chop finely.

In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.

Add the chopped spinach, fresh dill, and fresh parsley to the skillet. Cook for a few minutes until the spinach wilts and any excess moisture evaporates.

Remove from heat and stir in the crumbled feta cheese and grated Parmesan cheese. Season with salt and pepper to taste.

Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Layer another sheet of phyllo on top and repeat the process until you have four sheets.

Spread the spinach and cheese mixture evenly over the phyllo pastry. Repeat the layering process with the remaining four sheets of phyllo, brushing each sheet with melted butter.

Trim any excess phyllo from the edges and tuck them in to create a neat package. Brush the top with melted butter.

Bake for 25-30 minutes or until the pastry is golden and crispy. Allow it to cool for a few minutes before cutting into squares or triangles to serve.

Chapter 4: Tzatziki - Cool and Creamy

Explore the refreshing flavors of tzatziki, a versatile yogurt-based dip infused with cucumber, garlic, and herbs. Learn the art of balancing tangy and creamy elements to create the perfect accompaniment to grilled meats, pita bread, or as a vibrant addition to your mezze platter.

Ingredients:

1 cucumber, grated and excess moisture squeezed out

1 cup Greek yogurt

2 cloves of garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

Instructions:

Grate the cucumber using a box grater or food processor. Squeeze out the excess moisture using a clean kitchen towel or cheesecloth.

In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and fresh dill. Mix well to combine.

Season with salt and pepper to taste. Adjust the flavors by adding more garlic, lemon juice, or dill, if desired.

Cover and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled as a dip, spread, or sauce with your favorite dishes.

Chapter 5: Greek Salad - A Fresh Mediterranean Medley

Discover the simplicity and vibrancy of Greece's iconic salad. Uncover the secrets to selecting the freshest ingredients and balancing the salty feta cheese, ripe tomatoes, crisp cucumbers, briny olives, and aromatic herbs that make this salad a timeless classic.

Ingredients:

2 large tomatoes, diced

1 cucumber, diced

1 green bell pepper, diced

1 red onion, thinly sliced

½ cup Kalamata olives

½ cup crumbled feta cheese

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Instructions:

In a large bowl, combine the diced tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.

Pour the dressing over the salad ingredients and toss gently to coat.

Let the salad sit for 10-15 minutes to allow the flavors to meld together.

Serve chilled as a refreshing side dish or light meal.

Chapter 6: Pastitsio - Baked Layers of Indulgence

Immerse yourself in the world of pastitsio, a heavenly baked pasta dish that combines layers of pasta, rich meat sauce, and a velvety béchamel topping. Explore the flavors and techniques to create this ultimate comfort food that will have your guests begging for seconds.

Ingredients:

1 pound penne pasta

1 pound ground beef or lamb

1 onion, finely chopped

2 cloves of garlic, minced

1 can (14 ounces) diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

½ teaspoon ground cinnamon

Salt and pepper to taste

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups milk

½ cup grated Parmesan cheese

2 eggs, beaten

Instructions:

Preheat the oven to 375°F (190°C). Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, brown the ground beef or lamb over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.

In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the grated Parmesan cheese and beaten eggs.

Grease a baking dish and layer half of the cooked penne pasta on the bottom. Spread the meat mixture evenly over the pasta. Add another layer of pasta, then pour the béchamel sauce over the top.

Bake for 45-50 minutes until the top is golden and bubbling. Allow it to cool for a few minutes before serving.

Chapter 7: Dolmades - Bite-Sized Stuffed Goodness

Master the art of dolmades, delicate grape leaves stuffed with a flavorful mixture of rice, herbs, and spices. Uncover the secrets to rolling the perfect bite-sized parcels, and savor the taste of this Mediterranean delicacy.

Ingredients:

1 jar (16 ounces) grape leaves, rinsed and drained

½ cup long-grain rice

1 onion, finely chopped

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons pine nuts

2 tablespoons raisins

1 tablespoon lemon juice

2 tablespoons olive oil

Salt and pepper to taste

Lemon wedges for serving

Instructions:

In a saucepan, bring water to a boil. Add the grape leaves and blanch for 2-3 minutes. Drain and rinse with cold water.

In a bowl, combine the long-grain rice, chopped onion, fresh dill, fresh parsley, pine nuts, raisins, lemon juice, olive oil, salt, and pepper.

Place a grape leaf on a flat surface, shiny side down. Place a spoonful of the rice mixture near the stem end of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly, tucking in the sides as you go. Repeat with the remaining grape leaves and filling.

Place the dolmades in a saucepan in a single layer. Add enough water to cover them and bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes until the rice is tender.

Remove from heat and let the dolmades cool in the cooking liquid. Serve chilled or at room temperature with lemon wedges.

Chapter 8: Baklava - Sweet Layers of Bliss

Indulge in the delicate layers of phyllo pastry, crunchy nuts, and sweet syrup that make baklava an irresistible dessert. Learn the intricate techniques to achieve the perfect balance of textures and flavors in this iconic Greek treat.

Ingredients:

1 package (16 ounces) phyllo pastry sheets

1 cup unsalted butter, melted

2 cups chopped nuts (walnuts, pistachios, or a combination)

1 teaspoon ground cinnamon

1 cup granulated sugar

1 cup water

1 tablespoon lemon juice

1 teaspoon vanilla extract

Honey for drizzling

Instructions:

Preheat the oven to 350°F (175°C). Grease a baking dish.

In a bowl, combine the chopped nuts and ground cinnamon. Set aside.

Unroll the phyllo pastry sheets and cover them with a damp towel to prevent them from drying out.

Brush the bottom of the baking dish with melted butter. Place a sheet of phyllo pastry in the dish and brush it with butter. Repeat with 5-6 more sheets, brushing each one with butter.

Sprinkle a layer of the nut mixture evenly over the phyllo pastry.

Continue layering phyllo pastry sheets and the nut mixture until all the nuts are used, ending with a layer of phyllo pastry sheets. Remember to brush each layer with melted butter.

Using a sharp knife, carefully cut the baklava into diamond or square shapes.

Bake for 45-50 minutes or until the baklava is golden brown and crispy.

While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and vanilla extract. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the syrup thickens slightly.

Remove the baklava from the oven and immediately pour the hot syrup over it, ensuring it covers all the pieces.

Allow the baklava to cool completely in the dish. Drizzle with honey before serving.

Chapter 9: Galaktoboureko - Custard-Filled Bliss

Delve into the world of Galaktoboureko, a luscious custard-filled pastry enveloped in layers of buttery phyllo and drenched in aromatic syrup. Discover the joy of creating this traditional dessert that will transport you to the streets of Athens with each decadent bite.

Ingredients:

1 package (16 ounces) phyllo pastry sheets

1 cup unsalted butter, melted

4 cups milk

½ cup fine semolina

½ cup granulated sugar

4 eggs, beaten

1 teaspoon vanilla extract

Zest of 1 lemon

Syrup:

1 cup water

1 cup granulated sugar

1 tablespoon lemon juice

1 cinnamon stick

Instructions:

Preheat the oven to 350°F (175°C). Grease a baking dish.

In a saucepan, heat the milk until it starts to steam. Gradually whisk in the semolina and cook over low heat, stirring constantly, until thickened.

Remove the saucepan from heat and stir in the granulated sugar, beaten eggs, vanilla extract, and lemon zest. Mix well to combine.

Brush the bottom of the baking dish with melted butter. Place a sheet of phyllo pastry in the dish and brush it with butter. Repeat with 5-6 more sheets, brushing each one with butter.

Pour the semolina mixture over the phyllo pastry in the dish, spreading it evenly.

Continue layering phyllo pastry sheets, brushing each one with butter, until all the phyllo is used. Remember to brush the top layer with butter as well.

Using a sharp knife, carefully cut the galaktoboureko into diamond or square shapes.

Bake for 45-50 minutes or until the top is golden brown and crispy.

While the galaktoboureko is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, lemon juice, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the syrup thickens slightly.

Remove the galaktoboureko from the oven and immediately pour the hot syrup over it, ensuring it covers all the pieces.

Let the galaktoboureko cool completely in the dish before serving. It can be served warm or chilled.

Chapter 10: Loukoumades - Pillowy Sweet Treats

Ingredients:

2 cups all-purpose flour

2 teaspoons instant yeast

1 teaspoon sugar

½ teaspoon salt

1 ½ cups lukewarm water

Vegetable oil for frying

Honey for drizzling

Chopped nuts or cinnamon for garnish (optional)

Instructions:

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Gradually add the lukewarm water, mixing well to form a smooth batter. Cover the bowl with a clean kitchen towel and let the batter rise for 1-2 hours.

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Using a spoon or a small ice cream scoop, drop small portions of the batter into the hot oil, making sure not to overcrowd the pot. Fry the loukoumades until they turn golden brown and puffy, flipping them occasionally for even cooking.

Remove the loukoumades from the oil using a slotted spoon and drain on a paper towel-lined plate.

Drizzle the loukoumades with honey and sprinkle with chopped nuts or cinnamon if desired. Serve immediately while still warm.

Conclusion:

"From Mythic Kitchens" has taken you on a culinary adventure through Greece's ten best recipes, showcasing the essence of Greek cuisine and the stories behind each dish. As you explore the flavors and techniques, we hope you'll feel a deep connection to Greece's rich culinary heritage and the vibrant culture that surrounds it. May these recipes inspire you to create your own gastronomic tales and bring a taste of Greece into your own kitchen. Kalí óreksi! (Bon appétit!)