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Western Foods Recipes

Gharithes Me Feta
Ingredients:

2 medium, thinly sliced Onion 1/2 cup Olive Oil 2 lbs., peeled and coarsely chopped Tomatoes chopped Parsley 2 teaspoons Salt 1/4 teaspoon Pepper 2 cloves Garlic 2 lbs. raw, shelled and de-veined Shrimp 1/2 lb. Feta Cheese Parsley

Procedures:

In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley.

Note:


Cole-Slaw Salad
Ingredients:

Ingredients: 100g white cabbage finely shredded 25g sultanas 1/4 tsp ground mustard 1 carrot grated 1 small onion finely cut 25g cadju or peanuts

Procedures:

Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled.

Note:


Mousaka - Greek Traditional Oven Baked Dish
Ingredients:

Ingredients: 1 1/2 lb. Potatoes 1 cup Olive Oil 1 1/2 lbs. Ground Beef 1 fnely chopped Onion 1 minced Garlic 1 1/2 lb. Aubergines 2 tablespoons Butter 3 peeled and chopped Tomatoes 2 teaspoons Salt dash of Pepper 2 tablespoons, toasted Breadcrumbs 3 Eggs Parsley Bechamel Sauce 1/2 lb. Cottage Cheese 1/2 cup Kefalotiri Cheese

Procedures:

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake

Note:



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