GREEK STYLE MEAT SAUCE {MAKARONIA ME KIMA}
An easy traditional Greek style meat sauce for pasta. Perfect for busy weeknight suppers.
Provided by Erren Hart
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
- Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
- Stir in the wine and allow to cook down.
- Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
- Meanwhile, cook the pasta according to the package instructions. Drain and serve topped with the sauce.
Nutrition Facts : Calories 572 kcal, Carbohydrate 50 g, Protein 30 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 117 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GREEK MEAT SAUCE (KIMA)
Make and share this Greek Meat Sauce (Kima) recipe from Food.com.
Provided by Greekgal
Categories Greek
Time 55m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Fry onion and garlic gently in oil or butter until onion is transparent.
- Increase heat and add ground meat.
- Cook over high heat, stirring frequently, until juices evaporate and meat begins to brown.
- Lower heat, and add remaining ingredients, seasoning to taste.
- Cover and simmer gently for 30 minutes.
- Remove bay leaf and cloves before serving.
Nutrition Facts : Calories 367.3, Fat 24, SaturatedFat 7.7, Cholesterol 77.1, Sodium 145.1, Carbohydrate 9.6, Fiber 1.8, Sugar 5.1, Protein 22.5
AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
GREEK TOMATO SAUCE
Make and share this Greek Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 1h
Yield 6 cups
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan and add the olive oil.
- Sauté the onion and garlic until clear.
- Add the tomatoes, parsley and oregano.
- Simmer, covered, until the tomatoes are very tender, about 25 minutes.
- Add the remaining ingredients and cook an additional 20 minutes.
- The sauce will keep in the refrigerator for several days.
Nutrition Facts : Calories 135.6, Fat 7.1, SaturatedFat 1, Sodium 209.7, Carbohydrate 10.5, Fiber 2.7, Sugar 6.2, Protein 2
GREEK RICE
My husband is of Greek decent, so I'm always interested in Greek recipes. This dish goes together easily and cooks quickly, plus it costs less than packages rice mixes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts :
MY MOM'S GREEK LEMON RICE
This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.
Provided by BlutoNYC
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
- Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
- Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.7 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 579.6 mg, Sugar 0.5 g
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