Greek Recipes From 1936

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From Recipes of All Nations by Countess Morphy, 1936.

Greek cooking has undoubtedly been greatly influenced by Turkish cooking, and the various Greek Pilaffs are very reminiscent of those of Turkey. Olive oil, being cheap and plentiful, is extensively used in Greek cookery, as well as butter. There are only two substantial meals during the day — breakfast is very light, consisting of coffee and a roll or "crescent,” like the French petit dejeuner — a large meal at 1 o’clock, and another important meal at about 8 o’clock in the evening. Sometimes between lunch and dinner a few pastries are eaten, with a glass of milk or water.

I wish to tender my thanks to Mr. C. Pandelis, proprietor of the Salonika Restaurant, London, former chef to one of the members of the Royal Family of Greece, for very kindly helping me with these national recipes.

Pilaff

(Pilaff)

Rice dishes are very popular in Greece and they have various kinds of pilaffs, one of the favourites being the following: One cup of rice is fried for 5 to 8 minutes in a little butter. Strong beef or mutton stock is then added to it gradually, and it is simmered for 20 to 25 minutes, a few sliced tomatoes being added and a liberal seasoning of salt and pepper. When properly done, the rice should be only just moist and each grain detached from the others.

Adjhem Pilaff

(Pilaff with mutton)

This is made in the same manner as the pilaff in the preceding recipe, but with the addition of a few pieces of mutton, cut in 2-inch lengths and previously browned in butter, mixed in with the rice about 15 minutes before serving.

Ghofaria Plaki

(Baked fish)

This is the great national fish dish of Greece. The fish most commonly used are either bream, grey mullet or red mullet. When bream or grey mullet is used, the fish should be filleted, but the red mullet is left whole. The fish is put in a baking tin with a little oil and water, and 6 finely chopped onions, previously lightly browned in oil, are added, with a few chopped tomatoes, also cooked in oil, 2 cloves of garlic, and a seasoning of salt and pepper. The fish is baked in a moderate oven for 30 to 45 minutes, till quite tender.

Soupa Avgholemono

(Lemon soup)

This typically Greek soup consists of good chicken or beef stock, thickened with a little rice and simmered for 10 minutes till the rice is cooked. Before serving, the yolks of 2 eggs, diluted with a little of the warm stock, are mixed in, and the juice of 1 1/2 lemons. Stir for a few minutes and serve with croutons of fried bread.

Arni Souvla

(Meat on skewers)

This is similar to the many Kebabbs which are so extensively eaten in the East, and is no doubt of Turkish origin. Small squares of lamb or mutton are threaded on skewers, well seasoned with salt and pepper, and grilled on an open fire till well browned. This is always served with a salad, the Salata, which is typically Greek. This consists of uncooked shredded white cabbage, beetroot, beans, small black olives and capers, with a dressing of 4 tablespoons of vinegar, 5 of oil, a little mustard, salt and pepper, well mixed and poured over the salad.

Kotopoulo Bamies

(Chicken with “Ladysfingers”)

This is the chicken dish par excellence in Greece. The chicken is roasted till half cooked, then jointed, and put in a casserole with butter, a little highly concentrated tomato puree or paste, well seasoned with salt and pepper, and a few bamies or ‘‘ladysfingers.” This vegetable, so widely cultivated in tropical countries, is a variety of okra, or gombo, but smaller than the okra of the Southern United States. It is only obtainable in tins in this country. The chicken is then simmered for 3/4 of an hour till tender and served with the “Ladysfingers.”

Kourabiedes

(Greek shortbread)

This shortbread is popular throughout Greece and is eaten on all festive occasions.

Cream 1/2 lb. of butter, work in gradually 1 lb. of flour, 1/2 lb. of icing sugar and 1 teaspoon of baking powder. Work thoroughly, roll out, and divide into pieces 2 inches wide and about 3 inches long. Bake in a slow oven for 3/4 of an hour without browning. When done, dip in icing sugar, being careful that each piece is evenly coated.

Fresco Tiri

(Cream cheese)

This home-made cheese is made in the same manner as the French Fromage á la Creme, and is eaten with sugar or a little salt. Put 2 1/2 pints of milk in a jug and keep in a warm place to sour. When solidified, pour into a square piece of butter muslin, gather the ends and tie, so as to form a bag, and hang over a basin for 12 hours in a cool place to drain off the water.

Morphy, Countess. Recipes of All Nations. H. Joseph, 1936.

Countess Morphy

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