Best My Big Fat Greek Pilaf Recipes

GREEK STYLE RICE RECIPE (GREEK PILAF)

Steps:

• Peel and chop the onion into small chunks then peel and mince the garlic.
• Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
• Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
• Pour in the rice and stir to coat in the olive and onion mixture.
• Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.
• Bring to a simmer then cover and cook for 15 minutes over low heat.
• Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
• Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.
• Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.

MY BIG FAT GREEK PILAF

Steps:

• MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
• ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
• SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
• ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
• BRING to a rolling boil; ALLOW to boil for 1 minute.
• REDUCE heat to lowest setting.
• SIMMER covered for 35-40 minutes.
• FLUFF rice with a fork.
• FOLD in feta cheese to rice until just combined.
• SERVE with your favorite meat, fish or vegetable entree and ENJOY!

MY BIG FAT GREEK FRITTATA

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees F.
• In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
• Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
• Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.

MY BIG FAT GREEK BURGER

Steps:

• Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
• To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
• Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
• To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.

MY BIG FAT GREEK MEATBALLS

Steps:

• TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
• ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer).
• ROLL meat mixture into walnut-sized balls.
• SCANT pour 1 cup flour into a tear-resistant bag.
• PLACE uncooked meatballs into a bag containing flour.
• GENTLY shake a few meatballs at a time in bag with flour.
• REPEAT procedure until all meatballs are coated with flour.
• FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results).
• COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious!
• Serve and say, "OPA"!

GREEK LEMON PILAF

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

GREEK CHICKEN PILAF

Steps:

• In a skillet over medium heat, add oil and let it heat up a bit.
• Add in onion and garlic; stir/saute for 5 minutes or until tender.
• Add in rice and cook/stir 1 minute longer.
• Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
• Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
• Add in chicken and broth; stir to combine.
• Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
• Sprinkle with feta cheese and olives.
• Let rest 5-10 minutes before serving.

MY BIG FAT GREEK PIZZA

Steps:

• Preheat oven to 400.
• rub pita with half oil.
• spread cheese on pita.
• lay on tomato slices.
• top with onion and drizzle with remaining oil.
• bake at 400 for 10-15 minutes.
• broil on high for 3-5 minutes till bubbly.