Greekdeviledeggswithouzo Recipes

YOUVETSI (TRADITIONAL GREEK ORZO BAKE)

Steps:

• Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
• Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

GREEK DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.

GREEK DEVILED EGGS

Steps:

• If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
• Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
• After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
• Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
• Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
• Mix in sun-dried tomatoes, salt, and paprika.
• Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
• Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.

GREEK DEVILED EGGS WITH OUZO

Steps:

• Mash egg yolks with ouzo into a smooth paste.
• Combine parsley, mint and mayonnaise.
• Blend yolk mixture and mayonnaise mixture until smooth.
• Fill egg whites with mixture and garnish with chopped black olives.