Tyropita trifti thrakis (thracian style cheese squares)
Servings: 100
Ingredients:
- 1/2 c Butter
- 1/2 c Light olive oil
- 1/3 c Milk plus;--->
- 2 tb Milk
- 1 1/2 ts Baking powder
- 1/2 ts Salt -less if cheese is salty
- 1 c Grated Greek cheeses
- 2 c All-purpose flour (or more)
Instructions:
Delicious! And simple to make in a large batch for appetizers. As made in Thrace the soft-dough may be spread into a sheet and cut in squares before baking or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth. (They are also called "kourou" [cut small].) If making the individual "little canes they should be half a
(dainty) finger wide and a finger in length. The secret of the crispness
is in adding only enough flour to make a soft dough.
To make about 100 1-inch squares:
The mixing of the dough may be begun with an electric mixer, but should be
finished by hand. Beat the butter until fluffy, then lower the speed and
add the olive oil. Continue beating, and when fluffy beat in the milk,
baking powder, salt, if necessary, and cheese. Begin adding flour, but
after 1 cup stop beating with the mixer and beat in the remaining flour by
hand, adding only enough to make dough soft enough to roll into strips.
Knead a few minutes. Spread or roll on buttered sheet (jelly roll tray,
cookie sheet, or any flat pan) to a thickness of half-finger's width and
cut into squares of desired size (the smaller the better, since they are
rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes,
moving to the top shelf for the last minutes to achieve a golden chestnut
color. (If making the little canes the baking time will be 10 to 12
minutes.) Remove when done and cook on a rack.
Note: Stored in covered tins, these will keep for several weeks.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v7.07
Title: Kreatopitakia (Baked Savory Pastries W/ Seasoned Meat)
Categories: Greek, Appetizers, Meats
Servings: 60
3 tb Butter or margarine
2 Shallots or onions; minced
1 lb Lean ground lamb or beef
1/2 c Dry white wine
3 Sprigs fresh parsley;chopped
1 tb Chopped fresh mint or dill
1/2 c Tomato sauce
Salt & freshly ground pepper
1/2 c Grated cheese*
1 Egg; lightly beaten
1 tb Bread crumbs; if necessary
1 lb Commercial filo sheets
1 c Butter; melted
*Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan.
Heat the 3 tablespoons butter or margarine and cook the shallots until
soft, then add the meat and mash with a fork over medium heat until the
color changes. Add the wine and simmer a few minutes. Stir in the herbs
and tomato sauce; season with salt and pepper to taste and simmer for 20
minutes. Cool. Add the cheese and egg, and if the mixture is very
liquid, stir in the bread crumbs immediately before stuffing.
Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches).
Pile up the filo, covering it with waxed paper and a damp towel. Take out
one sheet at a time and keep the rest covered. Butter the filo, one sheet
at a time, using a pastry brush and the 1 cup melted butter. Place 1
teaspoon of the meat filling 1 inch from the end nearest you. Fold the
filo back over the filling so the bottom edge meets the left edge, forming
a right angle. Continue folding back at right angles to make the
triangular shape. Place on baking sheets and keep covered until all are
ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes
or until golden and crisp, turning once. Serve hot.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v7.07
Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
Categories: Greek, Appetizers, Vegetarian
Servings: 60
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt & freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves
Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute
for about 5 minutes, until soft and transparent. Add the garlic and cook
for a few minutes, then add the rice, dill, parsley, lemon juice, salt,
pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot
water. Cover and simmer about 5 minutes. Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the
brine in the jar. Wash grapevine leaves thoroughly and drain, then with a
sharp knife cut the heavy stems from the leaves. (If using fresh
grapevine leaves use the same procedure, parboiling leaves for 5 minutes
when not tender, then drain.) Line an enameled pan with a few heavy
grapevine leaves and set aside. To stuff a grapevine leaf, put it on your
working surface rough side up and stem end near you, and place a
teaspoonful of the rice mixture near the stem end. Using both hands, fold
the part of the leaf near you up and over the filling. Then fold the
right side of the leaf over the filling, then the left side, and roll
tightly and back away from you and toward the pointed end of leaf. Place
the dolma" seam side down in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain replace in the reserved brine for future use.) Place an inverted plate on the dolmades then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil then cover the pan lower the heat and simmer as slowly as possible for 1-1/4 hours then taste one to see if the rice is tender and continue cooking slowly if necessary. Cool then chill. Serve cold as an appetizer or as an entree. Note: An important variation particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so. Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York. Typed for you by Karen Mintzias
