What are some of the best Greek recipes?

I'd like to know about other Mediterranean food as well. Main course food. I prefer answers from natives of the area. Thanks!What are some of the best Greek recipes?
AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

Serving Size : 8 Preparation Time :0:00

Categories : Greek Seafood



Amount Measure Ingredient -- Preparation Method

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Karen Mintzias

1 lb White fish

-- cut into 2-inch pieces

1/2 lb Clams (if desired)

1/2 lb Crab (if desired)

1/2 lb Lobster (if desired)

1/2 lb Scallops (if desired)

1/2 lb Mussels (if desired)

1/2 lb Shrimp (if desired)

1/2 lb Baby octopus (optional)

1/4 c Olive oil

3 Onions -- chopped

2 Garlic cloves -- pressed

2 lb Canned peeled tomatoes

-- including liquid

1 c Chopped mushrooms

4 Celery stalks -- chopped

2 ts Salt

1/8 ts Cayenne pepper

1 Bay leaf

1/2 c Wine, red preferably

4 c -Water



Prepare fish and shellfish by cleaning and cutting

into bite-size pieces. Heat oil in a large pot. Fry

onions and garlic on medium heat for 5 minutes. Add

remaining ingredients, except seafood and bring to a

boil. Reduce heat and cover. Cook one hour.



Add fish and octopus, and cook 20 minutes. Add

shellfish and simmer 5 minutes more. Serve hot with

crusty bread and crisp salad.

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ARAKAS LATHEROS (PEAS LATHEROS)

Serving Size : 10 Preparation Time :0:00

Categories : Vegetables Greek



Amount Measure Ingredient -- Preparation Method

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5 lb Fresh peas

4 Scallions

1 1/4 c Oil OR

1 c Butter

1 1/2 lb Tomatoes, peeled -- strained OR

1 tbsp Tomato paste diluted with:

2 c Water

3 tbsp Dill -- chopped

Salt %26amp; pepper to taste

Water as needed



Shell, wash and drain peas. Chop white part of the callions into small pieces., and the green part into large. pieces. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.).



NOTE: You can make this without the tomatoes, if you wish. In that case, add just enough water to cover the peas.

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CAVATELLI WITH SPICY TOMATO-SAUSAGE SAUCE



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Italian Pasta

Sauces Meats



Amount Measure Ingredient -- Preparation Method

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2 c Quick Tomato Sauce

12 oz Hot Italian sausage

1 tb Olive oil

1/2 c Reserved juice from canned

-tomatoes (or water)

2 tb Fresh basil, chopped (1 1/2

-tsp dried)

3/4 lb Cavatelli or penne

3/4 c Ricotta



PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing

from sausage. Heat olive oil in large frying pan over medium heat; saute

sausage, breaking into small pieces, until color turns pale and sausage is

just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil,

and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can

be made 1 day ahead.



COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water

until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxWhat are some of the best Greek recipes?
well Brett in order to provide you some information Hi from California



http://www.faliraki-info.com/susie/greek鈥?/a>What are some of the best Greek recipes?
Here are a bunch of popular and common authentic Greek recipes for traditional ethnic Greek meals http://www.gourmet-living.com/category.h鈥?/a>



Enjoy!

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