Τripe(After a Night out a dish of Tripe will Stimulate!)

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Will Νeed
Pork belly
1 pork leg
Water
2 bottles Vinegar
Garlic (whole)
Chilli or dried chilly pepper
Salt
Pepper
Instructions
Cut the pork belly in small pieces and plot as much as possible the leg.
In a large bowl with water and rinse after the drain, refill with water and pour a bottle of vinegar, leaving the means to soak half an hour.
Put in a jar of garlic cloves inside which we tread on the side of the knife. Fill it with vinegar and close the lid.
In a large pot boil water and put it inside the tripe along with the leg to a boil. Remove water, and refilled with fresh hot water in our material.
Boil over medium heat for 4 hours. Following the first hour, we can chop the stem, without removing the bones and continue cooking.
Add half a tablespoon of salt.
Serve hot, throwing in A with two tablespoons skordostoumpi and chilli pepper, or DRIED pepper, and some black pepper.
sakisgalan

Lamb in The Oven (Traditional Greek)

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Serves 6 persons
1,5 kg lamb (front part preferred)
1/4 tea cup olive oil
Juice of two lemons
1 spoon oregano (if fresh then better!)
Salt
Pepper
METHOD
Wash the lamb, and dredge with salt, pepper and oregano.
Place it into a baking pan and pour the olive oil and the lemon juice
. Add 1 cup of water and bake in 180 - 200 C until it is well baked.
At regular intervals pour the lamb's sauce on top of the lamb.
sakisgalan

Mousakas Hellas traditional

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Materials:
2 pounds eggplant, round
125 gr. cheese, grated
salt, pepper, sugar
1 / 2 bunch chopped parsley
Preparation
1 kilo minced (1 / 2 ground beef & ½ pork)
400 gr. Tomatoes, ripe, chopped or grated
2 tbsp tomato paste
150 gr. white wine
2 large onions, chopped
100 gr. oil
2 cubes beef
4 egg whites
black pepper, salt
2-4 cloves garlic
1 tbsp parsley
1 tbsp chopped mint
spices
1 tablespoon oregano
1 teaspoon clove
2 tablespoons cinnamon
2 bay leaves
nutmeg
Wash and cut the eggplant into thick slices a finger.
The salt and leave or colander or paper towels to remove all the fluids.
The fry until lightly browned and then place them on paper towels or paper towels, pressing gently to absorb oil.
Grease a tins, sprinkle some bread crumbs, place the first layer of eggplant and sprinkle with grated cheese.
Put oil in a saucepan and when it starts sizzling, put the onions and garlic and when you start to add the minced blonde be deep fried until it started to turn white slightly and pour the wine. Add 2 cups of water, which means we dismantle knor cubes, chopped tomatoes, tomato paste dissolved, parsley, mint, clove, nutmeg gender bay salt and pepper and let the mixture simmer over low heat until drink the water (around 20 minutes). Remove the pan from the heat, allow mixture to cool and add the egg whites and mix.
On the first layer, we have put in tepsi poured a layer of meat mixture, sprinkle with nutmeg and cinnamon and place the second layer of eggplant, continuing the same way as before, ie, grated cheese, meat, nutmeg, kanella.Stronoume the sauce over the eggplant, then sprinkle the surface with breadcrumbs and grated cheese.
Bake in preheated oven to 180 degrees until sauce is golden.
Bon Appétit.
sakisgalan

Fish Fillet

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Filet Mignon
(4 servings)
(from The Mediterranean Prescription)

1 T. each of salt and black pepper
1 T. thyme
2 cloves garlic, chopped
2 T. extra virgin olive oil
2 pounds of filet mignon in one piece
Combine salt, pepper, thyme, and oil in a small bowl. Make 8-10 slits in the meatand rub the spice mixture into the slits and over the surface. Let the meat sit for 30-60 minutes in the refrigerator. Then let sit at room temperature for 30 minutes. Preheat oven to 475 and roast meat for 20-30 minutes, until internal temperature reaches 120 for rare and 130-135 for medium. Remove from oven and let rest for 5-10 minutes before slicing.
sakisgalan

fish ala GREEK!

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4 sea bass sea bream
salt, pepper minimum
4 teaspoons oregano
4 teaspoons thyme
5 teaspoons fennel
7 teaspoons dill
lemon, olive oil.
Implementation
cleaned fish. add salt and pepper
Coat them with the oregano, fennel, dill, thyme
. inside and we put some extra
herbs, as well as season.
The lubricated by out well,
and after lubricate the grill and put them to cook
Once cooked, and from both sides put them in a
platter and pour lemon beaten.
paths.
sakisgalan.

TRADITIONAL GREEK FOOD[ Pastitsio]

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Ingredients
500gr.makaronia No3 cooked
For minced
500g minced beef
3 large onions
1k.s. paste
3 tomatoes
1k.g. cinnamon
allspice
parsley
salt
freshly ground pepper
For the sauce
1 liter of fresh milk
50g butter
100g flour
nutmeg
salt
freshly ground pepper
1 egg yolk
Crumbs mizithra [If not you have a non parmesan PUT]
cooking instructions
Boil the macaroni and pour into a pie pan add one tablespoon butter.
In skillet lightly brown onion and meat and then add all ingredients with half a glass of water and simmer for 25 minutes no.
In a pot, pour in half a glass of milk and keeping the heat with butter.
The glass of cold milk, add the flour and stir to melt.
When heated through pour the flour with milk in a saucepan stirring continuously.
Add salt, pepper and fresh nutmeg.
Once the clot cool and at the end add the egg and 250 grams. mizithra. [the parmesan cheese.]
Finishing
Add the cheese and meat and mix well with pasta. Finally add the bechamel to pour over.
The poured well and sprinkle with extra cheese.
Bake at 180 degrees in opposition for 30 minutes ... and voualaa!
Bon Appétit
sakisgalan