theme: Greek

Posted on » by Dana & Nancy » Theme:

Greek Easter Cookies from Smyrna

I halved the recipe since the original below yields 5 dozen!Greek Easter Cookies from Smyrna
Allrecipes.com – By Rosina

Ingredients

  • 2 cups butter
  • 1 1/2 cups white sugar
  • 4 egg yolks
  • 1/2 cup milk
  • 8 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon orange zest
  • 1 egg

Directions

  1. Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour.
  2. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed.
  3. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends.
  4. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
Posted on » by Michael » Theme:

Chicken Souvlaki

Chicken Souvlaki

I roughly measured everything. I thought this was okay, nothing special.
  • Contributed by Quick From Scratch Chicken
  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

Grilled chicken on pita with tomatoes, onions and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper. Souvlaki is often rolled to eat in your hand as a snack, but this more substantial version is served on a plate with a knife and fork. If you like, accompany the souvlaki with lemon wedges. When using wooden skewers, soak them first in water for at least ten minutes, or they’ll smoke during cooking.

Ingredients

  • 2 cups plain yogurt
  • 1 cucumber, halved lengthwise, peeled, seeded, and grated
  • 1 1/4 teaspoons salt
  • 1 clove garlic, minced
  • Fresh-ground black pepper
  • 1/4 teaspoon dried dill
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon dried oregano
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
  • 4 pocketless pitas
  • 6 tablespoons butter, at room temperature
  • 1 small onion, cut into thin wedges
  • 2 tomatoes, cut into thin wedges
  • 1/3 cup black olives, such as Kalamata, halved and pitted

Directions

  1. Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.
  2. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.
  3. Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
  4. To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.
Posted on » by Michael » Theme:

Plain Pita Bread

Plain Pita Bread

King Arthur Website

I thought it was unexciting but decent. I added a little oil since I had some recipes that had some oil in them. I made them earlier in the day so they could totally cool before we needed them.

Pita bread is another ancient flat bread made from the same sort of dough that pizza and focaccia is. It’s the way it’s baked that creates the pocket. Here’s a recipe for the kind of pita you’ll find on the grocery shelf. (For those of you who are aficionados of whole wheat flour, you can substitute 1 or 2 cups of King Arthur Traditional Whole Wheat Flour for an equal amount of King Arthur Unbleached All-Purpose Flour (just remember to put the whole wheat flour in the sponge).

Ingredients

  • 2 cups warm water
  • 1 tablespoon granulated sugar
  • 1 packet or scant tablespoon active dry yeast
  • 5 1/2 to 6 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 scant tablespoon salt

Directions

Pitas are best made ahead of time so they’ll have a chance to cool and deflate before you fill them. So if you’re going biking or hiking on the weekend, you’ll probably want to make them up during the week.

If you work away from home during the day or even if you work at home, you can make up a sponge, with about half the flour. Dissolve the yeast and sugar in the warm water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let sit for 10 minutes to give the yeast a chance to get going. When you get back to the sponge later on, add the salt and enough flour to make a dough that is a bit stiff, one that you can easily knead by hand.

Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you. Give it a rest for about 5 minutes to relax the gluten and make it more cooperative about being shaped. Divide the dough into 8 pieces. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6-inches in diameter and 1/8-inch thick. You may need to let the pieces rest occasionally to relax the dough.

Sprinkle baking sheets with cornmeal, and place two circles on each. Or place circles on pieces of parchment paper. Let the dough circles rest here for at least 15 minutes while you preheat your oven to a hot 500°F.

When the pita circles have finished resting, place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. If you’re using a baking stone, make sure it’s on the oven floor, or on the lowest rack. Use a peel to transfer the pitas-on-parchment to the stone. Close the oven door and keep it shut for 1 minute. Don’t peek or the pocket may not form. It’s this initially fast, hot searing of the outside dough of the pita that makes it separate from the inside. The carbon dioxide gas created by the yeast expands inside and accentuates the separation until the pita blows up like a balloon and the pocket is created.

At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned. If the pitas baked right on the stone, you’ll probably want to transfer them to a baking sheet, which is already in place on the oven rack, for this second part of their baking. When they’re done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling. Once they’re thoroughly cool you can press more air out of them so they take up less storage room.