Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

What is Greek lemon chicken soup with orzo (Avgolemono)?

Greek lemon chicken soup with orzo is a classic Greek soup made with a mixture of lemon juice and eggs (Avgolemono), providing a tangy and velvety consistency. Orzo (manestra), a rice-shaped pasta, is often added to the soup to provide a heartier texture.

The soup is typically made with chicken broth or stock, although it can also be prepared with vegetable broth for a vegetarian option. Fresh herbs, such as dill or parsley, are often added as a garnish to enhance the flavor of this comforting and delicious soup.

• Hearty comfort food: This Greek soup is ideal when you want something that is filling and warming
• Make in bigger batches: It is also easier to make in larger quantities if you are feeding more people

Greek lemon chicken soup with Orzo Key Ingredients 

Chicken: You’ll want 6 chicken thighs, skin-on with the bone for this recipe. To them, you’ll add red onions and carrots.

Orzo: The recipe uses around 120g of orzo pasta for six servings.

Egg mixture (Avgolemono): You need 2 large eggs, juice from one lemon and some roughly chopped dill for the sauce.

Key Preparation Tips for Greek lemon chicken soup with Orzo

There are three main steps involved with this recipe:

1. Prepare the chicken
2. Cook the orzo
3. Make the egg mixture and serve

Prepare the chicken

Place the chicken thighs in a big pot with halved and peeled red onion and finely chopped, peeled carrots to cook the chicken. Don’t forget to season well and add sufficient water to completely cover the chicken. Add more water if needed.

First, heat the mixture until it boils. Then, lower the heat to a low setting and let it simmer with the lid on for 30 minutes.

Cook the orzo

Take out the chicken thighs from the pan and keep them aside. Check the seasoning and include more salt and pepper to the soup if required.

After adding the orzo, increase the heat to medium and cook for another 15 minutes with the lid on until the pasta becomes tender.

After the chicken has cooled down, remove the skins and shred the meat from the bone. Make sure to return the bones to the pot as soon as possible.

After the orzo becomes tender, take out the chicken bones and red onion from the pot. Use a sieve to strain out any carrot or orzo pieces and transfer 3-4 ladles of hot soup to a jug.

Make the egg lemon sauce (Avgolemono) and serve

Whisk the eggs with lemon juice until frothy. While whisking continuously, slowly add hot soup to the egg mixture until it becomes light, creamy, and loose. Then, whisk the mixture back into the soup pot.

After shredding the chicken, put it back into the soup. If necessary, add some additional water and recheck the seasoning. Once the chicken has heated up, take the pot off the stove and mix in the diced dill before serving.

What is tempering? Why is it important in this recipe?

Tempering is a technique used to slowly raise the temperature of a cold or room temperature liquid mixture, such as eggs or dairy, by adding a small amount of hot liquid to it while constantly whisking. Gradually increasing the temperature of the mixture prevents the eggs from curdling or scrambling when added to a hot liquid.

In the case of Avgolemono with Orzo, tempering is important because it ensures that the mixture of eggs and lemon juice does not separate or curdle when added to the hot chicken broth.

This technique allows the soup to maintain a smooth and velvety consistency, giving it that signature creamy texture. Without tempering, the soup would not have the desired richness and could potentially have an unappetizing texture.

What pasta can you use in place of Orzo?

If you don’t have orzo available, you can easily substitute other small pasta shapes to make your Avgolemono soup. Here are a few possible pasta choices:

• Arborio Rice: You can use arborio rice, which is commonly used to make risotto, as a substitute for orzo in Avgolemono soup. The rice grains help to give the soup a rich and creamy texture.
• Acini di Pepe: Acini di Pepe are small, round pasta that works well as a substitute for orzo. They are perfect for soups because they cook quickly and absorb the flavors of the broth well.
• Ditalini: Ditalini pasta is small tube-shaped pasta that is about the same size as orzo. They have a hollow center, which captures the broth and creates a hearty texture.

Variations

There are several variations that can be made to this recipe to customize it to your taste. Here are a few ideas:

1. Add vegetables: To make the soup more hearty, you can add vegetables such as carrots, celery, peas or spinach to the broth.
2. Use a different protein: Instead of chicken, you can use other types of protein.
3. Add spices: To give the soup a different flavor, you can add spices like cumin, paprika or coriander.
4. Make it vegetarian: You can substitute chicken broth for vegetable broth and omit the chicken to make a vegetarian version of the soup.

These are just a few ideas but feel free to get creative and come up with your own variations based on what ingredients you have on hand and what flavors you prefer.

Serving suggestions

Greek lemon chicken soup with Orzo pairs well with a variety of side dishes that complement its rich, tangy flavor. Garlic bread is one perfect side dish. Serve it warm, the crispy garlic bread is perfect for dipping into the soup.

The simplest way to serve the soup is with some fresh, crusty, Greek village bread, sourdough bread, bread machine sourdough bread or my easy and crusty bread made with self raising flour. 

A classic Greek salad with feta cheese, olives, cucumber, and tomato is another great side dish that complements the flavors of the soup.

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Traditional Greek lemon Chicken soup (Kotosoupa Avgolemono)

Greek Lemon Chicken soup with Orzo (Avgolemono)

(29 votes, average: 4.03 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 1 hour 10 minutes
• Yield: 6 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Greek lemon chicken soup with orzo (Avgolemono) is a traditional Greek soup that combines the tangy flavors of lemon and eggs with the heartiness of orzo pasta. Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

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Ingredients

• 6 skin on bone in chicken thighs
• 1 large red onion
• 2 carrots
• salt and freshly ground pepper
• 5 cups water (1.2 L)
• 120g orzo (4 oz) 
• 2 large eggs
• juice 1 lemon
• small handful fresh dill, roughly chopped

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• 

  Greek Beef Soup recipe (Kreatosoupa)

• 

  Greek Chickpea soup recipe (Revithia)

• 

  Traditional Magiritsa recipe…

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  Traditional Greek Meatball Soup…

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Instructions

1. Place the chicken thighs in a large pot with the red onion, peeled and halved, and the carrots, peeled and finely chopped. Season well and add the water, adding more if needed to make sure the chicken pieces are completely covered. Bring to the boil before reducing the heat to low. Allow to simmer with the lid on for 30 minutes.
2. Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
3. Meanwhile, once the chicken is cool enough to touch discard the skins and shred the meat from the bone, returning the bones to the pot as soon as you can.
4. Once the orzo is tender, remove the chicken bones and red onion, and remove 3-4 ladles of hot soup from the pot into a jug, using a sieve to leave any carrot or orzo pieces behind.
5. Whisk the eggs until just frothy and then whisk in the lemon juice. Whisking constantly, slowly pour the hot soup into the egg mixture until loose, light and creamy. Then slowly whisk it back into the soup pot. 
6. Return the shredded chicken to the soup. Add a little more water if needed, and check the seasoning again. Once the chicken has warmed through remove from the heat and stir through the chopped dill before serving.

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Keywords: Greek lemon chicken soup with orzo, Avgolemono with orzo

The post Greek Lemon Chicken Soup with Orzo (Avgolemono) appeared first on My Greek Dish.

What is Lamb Stifado (Greek Lamb stew)?

Stifado dishes are classics of Greek cuisine that use a combination of onions, tomatoes and vinegar as the base with different seasonings to add more flavor.

Originally, the dish came from the Venetians in the 13th century but didn’t include tomatoes as they weren’t known in the country at the time. But adding tomatoes is now common and makes the dish even more delicious.

Traditional stew: Ideal for colder nights, this is a great comfort food.
Use lamb or other meat: You can swap the lamb for other meats that you enjoy.

What you’ll need to make lamb stifado the traditional way

One of the key ingredients in a stifado dish is the onions and I like to use pearl onions for it.

Pearl onions are small, round onions that are most commonly used in dishes like stews, slow-roasted meats or mashed potatoes. They have a mild flavor and tender texture; however, they can be tedious to peel because of their small size.

If you don’t want to go through the trouble of peeling pearl onions yourself, frozen and canned versions are widely available on store shelves.

As an alternative to fresh or frozen pearl onions, shallots make an excellent replacement. Shallots have a more complex flavor than plain onion and tend to add sweetness and depth to recipes.

Greek Lamb Stew Key Ingredients

Lamb: You’ll want 1.5kg or around 53 ounces of lamb for the recipe, ideally with bone in to cut into large portions.

Sauce: Pearl onions, garlic and tinned tomatoes make the base of the sauce with tomato paste, white wine vinegar, olive oil and seasoning with rosemary, allspice berries, cinnamon sticks plus a little sugar.

Key Preparation Tips

There are three main steps involved with this Lamb stifado recipe:

1. Prepare the lamb
2. Make the sauce
3. Cook the dish

Prepare the lamb

Start by preparing the lamb to cut into large portions. Add to a bowl and season with salt and black pepper.
Take a frying pan on high heat and add 4 tbsp olive oil then saute the lamb until sealed and browned on all sides. Use a slotted spoon to remove it from the pan, set to one side and cover it.

Make the sauce for Lamb stifado

Peel the pearl onions and add them to the pan from the lamb, saute them until caramelized. Try to avoid stirring too much so the onions don’t break apart, shake the pan as much as possible.

Add the chopped garlic, rosemary, allspice berries, cinnamon sticks, tomato paste and sugar and continue to cook.
Add the vinegar and deglaze the pan.

Add the canned tomatoes and water and gently stir everything together then add the lamb.

Cook the dish

Place a lid on the pan and once it starts to boil, turn it down to a medium heat. Cook for around 2 hours, although check regularly as it can take as little as 1.5 hours if the lamb is on the small side.

Keep checking the sauce (see tips below) then serve with some feta cheese and crusty bread.

How do you stop the sauce from drying out?

When it comes to making Lamb stifado, or any other type of tomato-based sauce, the key is to keep its consistency just right. The good news is that stopping the sauce from drying out is relatively easy – but requires some vigilance as you cook.

Firstly, it’s important to check if water needs to be added regularly before the dish starts to dry out; adding boiled water can produce a nice balance of soupy and thicker texture.

To make sure that your sauce doesn’t become too runny, remove the lid near the end of cooking time. By doing this you make sure that there’s enough evaporation so you aren’t left with an overly liquid end result.

Remember that even after taking it off the heat, the remaining liquids will continue to reduce over time as it slowly cools down as well – so don’t leave your stifado unattended for too long.

As long as you keep these simple tips in mind, you won’t have any problems making a delicious and well-balanced tomato sauce!

Variations

While the most popular option for this recipe is lamb, you can also make it with goat if you enjoy that meat. Other variations include beef stifado, pork or even rabbit stifado.

Making ahead of time and storing

You can keep any leftovers in the fridge for up to 3 days and reheat them on the stove. Some people even say that the dish is better after the first day as the flavors have had more time to blend together!

Serving suggestions

Something simple like crusty village bread works well with this stew or you can add some roasted potatoes or a Greek salad. Other options include orzo pasta or egg noodles.

Lamb Stifado recipe (Greek lamb stew)

(87 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

If you are searching for proper Greek comfort food then Lamb Stifado will be perfect! This Greek lamb stew is easy to make and is ideal for those cooler evenings when you want a hearty, warming dish.

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Ingredients

• 1.5kg lamb, bone in, cut in large portions (53 oz.)
• 700g pearl onions, peeled (25 oz.)
• 2–3 cloves of garlic, chopped
• 2 tbsps tomato paste 
• 400g tinned chopped tomatoes (14 oz.)
• 6 tbsps (80g) white wine vinegar 
• 6–7 tbsps extra virgin olive oil 
• 1 tsp chopped rosemary 
• 5–8 allspice berries (or ground allspice)
• 1–2 cinnamon sticks 
• 1 tbsp sugar
• Salt and pepper 
• 800ml-900ml water (3-4 cups)

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  Beef Stifado recipe (Greek beef stew)

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Instructions

1. To prepare this delicious Greek lamb stifado (lamb stew) recipe, start by preparing the lamb. In a large bowl add the meat and season well with salt and pepper.
2. Place a large frying pan over high heat. Add the olive oil (4 tbsps) and the lamb and sauté over high heat, until browned on all sides and sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
3. Peel the baby shallot onions.
4. Place a pot over high heat. Add the remaining olive oil and the pearl onions and sauté until caramelised. 
5. Add the chopped garlic, allspice berries, rosemary, cinnamon sticks, sugar and tomato paste and sauté.
6. Pour in the vinegar and deglaze. 
7. Add the canned tomatoes and water and stir. At the end add the sautéed lamb. 
8. Place the lid on. A soon as it comes to a boil, lower the heat down to medium and cook for approx. 2 hours. 
9. While the stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in some boiled water. On the contrary if your sauce needs more thickening towards the end of cooking time, then remove the lid and let it boil to evaporate. 
10. Serve this delicious lamb stifado with crusty bread and feta cheese. Enjoy!

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Keywords: greek lamb stew, lamb stifado

The post Lamb Stifado recipe (Greek lamb stew) appeared first on My Greek Dish.

With my Vegan Lentil Moussaka, you get all the delicious potatoes and eggplants along with a vegan-friendly Béchamel sauce that even uses a clever ingredient to create that cheesy flavor on the topping and my delicious, packed with flavour, lentil based filling! 

So read along to discover what you’ll need to make the most delicious vegan lentil moussaka, my tips and tricks to help you make it to perfection, my step by step photos, and of course my unique recipe!

What is a traditional Moussaka?

Moussaka is arguably the most famous Greek dish. It is served in every Greek taverna and is the dish of choice for a large family gathering and special occasions.

Moussaka is a delicious eggplant, potato and mince meat casserole topped with a deliciously creamy and cheesy béchamel sauce. The essence of the traditional moussaka is summarised in:

1. Its umami packed filling: The traditional Moussaka sauce is a deep dark red/brown ragu, which is both meaty yet fragrant and is packed with umami flavours. The traditional moussaka uses a combination of beef or lamb to make the sauce together with garlic, bay leaves, cinnamon and red wine.
2. Its creamy béchamel: The traditional Moussaka is topped with a creamy, thick béchamel that is packed with a distinct savoury taste yet is extra fragrant because of the grated cheese and nutmeg!
3. Its deliciously juicy vegetables: Aubergines and potatoes are cooked separately and then added to the moussaka when ready to assemble. The aubergines give it a delicious juiciness and the potatoes that extra starchiness and robustness in its flavour, making it a complete meal!

So keeping the above in mind, how can we make the perfect Vegan moussaka while keeping its “essence” – the umami packed filling, its creamy béchamel and its deliciously juicy vegetables intact?

Making the perfect Vegan Moussaka with Lentils – Key Ingredients

In order for your Vegan moussaka recipe to keep its authenticity, we need to carefully select our meat and dairy substitutes. After plenty of experimentation I’ve narrowed it down to the following key ingredients:

• Lentils: they are the perfect meat substitute. They are nutritious, natural and healthy. Also they are a staple ingredient in the Greek cuisine! In my recipe I’ve opted to use green Lentils but you can also use any variety of whole (not split) brown lentils as well.
• Dried mushrooms: To make the sauce more “meaty” I’ve opted to use a sprinkling of dried mushrooms. They will expand when cooking and will impart their natural umami flavour that makes this vegan moussaka so delicious!
• Herbs and spices: After plenty of experimentation and keeping to the moussaka tradition, I’ve put together a delicious herbs and spices mix that makes this moussaka taste just like the original! You’ll need some garlic, cinnamon, tomato paste, chopped tomatoes, red wine, oregano and a bay leaf to season your sauce to perfection
• Vegan friendly béchamel: The classic Bechamel sauce is unfortunately using cows milk and butter so is not vegan or lent friendly. In keeping with the Greek tradition, I’ve opted to prepare my vegan béchamel using olive oil for the roux. To give it that extra creaminess but without sacrificing its flavour, I’ve found that soy milk is an excellent substitute for regular cows milk. To bring in those delicious Greek flavours and aromas, I’ve also infused the béchamel with a brown onion, cinnamon stick, bay leafs, nutmeg and garlic powder.
• Nutritional yeast: This is my one secret ingredient that makes the béchamel taste so special! So what is nutritional yeast? It’s a natural product that is made out of deactivated bakers or brewers yeast. It is highly nutritious, containing plenty of vitamin B and proteins. And best of all? It imparts a deliciously cheesy flavour to the béchamel!
• Potatoes and Aubergines! A Moussaka is not a moussaka without potatoes and generous helping of aubergines. So make sure you grab yourself a bunch and let’s get cooking!

Tip: You can use almond milk in place of soy milk if you prefer. It will give the sauce a nuttier flavor but it won’t brown as much as it would with soy milk. So if you want to use this option, add some breadcrumbs to the top to help brown the dish.

Preparing your Vegan Moussaka with Lentils

To prepare your Vegan Lentil Moussaka you’ll need to follow the following four key steps:

1. Prepare the lentil sauce
2. Prepare the vegetables
3. Prepare the bechamel
4. Assemble and bake!

So get your pans out and let’s get started!

Preparing the Vegan Moussaka Lentil sauce

To prepare your Vegan Moussaka recipe lentil sauce, you’ll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. This will help the mushrooms hydrate!

Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Add the crushed garlic and cook for another minute until its aroma is coming through.

Once your onions are soft and translucent and the garlic cooked, its time to add the spices. Start by adding the ground cinnamon, the tomato paste and simmer until the tomato paste has caramelised. This releases the delicious umami flavour in the tomato paste!

Next stir in the chopped tomatoes, red wine, balsamic vinegar and the water from the dried mushrooms, keeping a little aside to wash out the tomato tin to get all that delicious tomato juice! Stir in the lentils, oregano, the bay leaf and lastly add the soaked dried mushrooms.

Bring to a boil, then season with salt and pepper. Reduce the heat to medium-low and simmer for 1 hour until the lentils are soft, stirring occasionally.

Tip: Keep an eye on your lentil sauce when its cooking. If it looks like its drying out add a little more water and stir.

Preparing your Vegan Bechamel Sauce

To prepare our delicious Vegan Bechamel sauce firstly we will need to infuse the milk. In a medium sized pot add your soy milk, the roughly chopped white onion, the cinnamon stick, the peppercorns and the bay leaf. Cook over medium-high heat until it just comes to a boil then remove and set aside to infuse.

To make the béchamel sauce, you’ll first need to make a roux. In another saucepan, heat the extra virgin olive oil over medium heat. Once the oil is warm and has started to simmer, add the flour and whisk. Cook for 1-2 minutes stirring constantly so your flour cooks and looses that flour-y taste.

Strain your milk and gradually whisk in the flour mixture. You’ll need to keep whisking so no lumps form. To take some of the labour out, you can use your electric hand mixer with the whisk attachment!

Once all the milk has been absorbed into the flour and the sauce has thickened, remove from the heat and whisk in the spices – the nutmeg, garlic powder and salt. Add the nutritional yeast, whisk and taste. Add some more salt if needed to bring out the cheesy flavour of the yeast.

Your vegan moussaka béchamel sauce is now ready!

Preparing your Vegan Moussaka Vegetables

Start by preparing your potatoes. Slice them thinly and lay them our on a large baking sheet or two, depending on the size of your sheets and spray or brush with olive oil. Season your potatoes with some salt, flip them over and repeat.

Preheat your oven to 220C/430F and place your potato tray in to cook for approximately 30 minutes or until well browned.

Tip: Line your baking sheets with parchment paper – your potatoes won’t stick and you won’t have to flip them over while cooking either! Also, if you don’t have an olive oil spray you can brush olive oil onto the potato and eggplant slices using a pastry brush.

Now its time to prepare your eggplants. Cut them lengthwise into finger-width slices, place them on baking parchment lined baking sheets and season with salt. Spray or brush with some olive oil, flip them over and repeat.

In the preheated oven (220C/430F) bake your eggplants for approximately 20 minutes until tender. As with your potatoes, you won’t need to flip them over half way. However you’ll need to rotate the baking sheets in the oven half way to make sure they brown evenly!

Do you need to fry the potatoes and eggplant?

It is common to fry the potatoes and eggplant before assembling the dish but I roasted them instead for a healthier option. If you do prefer to fry them, cover the base of the pan with olive oil and cook over a high heat until golden on each side. Use some kitchen towel to blot away the oil and continue with the vegan moussaka recipe!

Do you need to salt the eggplant?

With modern eggplant varieties, there’s no need to salt them to remove bitterness. However, if you use heirloom varieties or find your eggplant is unusually bitter, you can salt the slices and leave them in a colander for about 30 minutes.

Rinse off the salt and squeeze out extra moisture before continuing with the recipe. Just skip the salt before roasting them if you do this.

Assembling your Vegan Moussaka with Lentils and baking it

Now that your key ingredients are all ready, its time to assemble the vegan moussaka and bake it. Start by spreading the potatoes in a single layer over the bottom of a deep 32cm x 20cm (12-inch x 8 inch) baking dish.

Then layer half of the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, spreading them evenly on top. Finally pour over the béchamel and smooth it over with a spoon or a spatula.

Reduce the oven temperature to 180C/350F and bake your moussaka for 30-45 minutes until the top is golden brown.

To serve, remove your vegan moussaka with lentils from the oven and let it rest for 10-15 minutes until it has cooled down a bit. This will help you cut the dish without it falling apart!

Making ahead of time and storing

From my experience, this recipe doesn’t freeze very well as the béchamel, filling and potatoes turn soggy when frozen. If you want to prepare it in advance, prepare all the key steps and assemble the dish. Cover it with some cling film and place in your fridge where it will last for 1-2 days. When you want to serve, preheat the oven and cook for approximately 45 minutes to 1 hour.

To store any leftovers, slice them up and place them in airtight containers. You can store them in the fridge for up to 3 days. To serve, place your slices on a baking sheet and reheat at 100C / 220F for approximately 30 minutes until piping hot throughout.

Serving suggestions

This vegan lentil moussaka recipe is delicious on its own and a complete meal! I do love serving it with some delicious village crusty bread, sourdough bread, some delicious vegan tzatziki and a delicious Greek Salad! If I’m looking to make it into a larger meal I love pairing it with some delicious Greek lemon roast potatoes and some roast vegetables (briam) on the side!

More delicious Greek Vegan recipes

For more Greek vegan and lenten recipes take a look at my hand selected collection below:

• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

And of course my vegan meze platter collection below:

Vegan Meze Platter:

• Vegan tzatziki sauce
• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

Vegan Moussaka with Lentils

(100 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8
• Category: Main
• Method: baked
• Cuisine: Greek
• Diet: Vegan

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Description

So you love moussaka but you are fasting for lent or you are a vegan? That doesn’t mean you have to miss out on your favorite dish anymore! This is my delicious vegan moussaka with lentils recipe that I’ve specifically crafted, so it keeps the essence of the traditional one, yet is fully plant based!

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Ingredients

For the Vegan Moussaka Lentils sauce

• 5g dried mushrooms (1/2 tbsp)
• 2 tbsp olive oil
• 1 red onion
• salt to taste
• 2 garlic cloves
• 3/4 tsp ground cinnamon
• 1 1/2 tbsp tomato paste
• 400g can chopped tomatoes (14 oz)
• 1 glass red wine (approx. 250ml / 1 cup)
• 1/2 tbsp balsamic vinegar
• 200g dried green lentils (7 oz)
• 1 tsp dried oregano
• 1 bay leaf
• black pepper to taste
• sugar to taste

For the Vegan Moussaka Béchamel sauce

• 1 brown onion
• 600ml soy milk (2 1/2 cups)
• 1 cinnamon stick
• 1 bay leaf
• 4 black peppercorns
• 60ml extra virgin olive oil (1/4 cup)
• 80g flour (2 3/4 oz)
• 1 tbsp nutritional yeast flakes
• 1/2 tsp ground nutmeg
• 1/2 tsp garlic powder
• salt to taste

For the Moussaka

• 3 large eggplant
• 3 medium potatoes
• olive oil
• salt

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Instructions

1. Pour 500ml (2 cups) of boiling water over the dried mushrooms and set aside to soak.
2. Infuse the milk for the béchamel. Roughly chop the white onion and add to a small saucepan or milk pan along with the soy milk, cinnamon stick, one of the bay leaves and the peppercorns. Set over a medium high heat and gently bring to the boil. Remove from the heat and leave to infuse.
3. Heat 2 tbsp of the olive oil in a large saucepan over a medium-high heat. Add the chopped red onion and cook for 5-6 minutes until translucent and just starting to colour. Add the crushed garlic and cook for a further minute until aromatic.
4. Stir in the ground cinnamon, followed by the tomato paste. Cook for a further minute or two until the tomato paste has caramelised slightly and turned brick red.
5. Stir in the chopped tomatoes, red wine, balsamic vinegar, and the dried mushroom soaking liquid, using a little soaking liquid or wine to wash out the tomato tin so you don’t leave any juice behind. Stir in the lentils, oregano, the remaining dried bay leaf, and the soaked dried mushrooms, finely chopped.
6. Bring to the boil and season well with salt and pepper. Reduce the heat to medium low and cook, uncovered, for 1 hour until the lentils are tender, stirring occasionally.
7. Meanwhile, pre-heat the oven to 220C/430F.
8. Slice the potatoes into 0.5cm (half a finger width) slices. Line a large baking sheet (you might need two depending on the size of your sheets) with baking parchment and lay out the potato slices. Spray with olive oil and sprinkle with salt. Flip the pieces over and repeat. Roast in the oven for 30 minutes or until well browned – with the baking parchment, there should be no need to flip them to colour both sides.
9. To prepare the eggplant, slice lengthwise into 1cm (one finger width) wide strips. As with the potatoes, transfer to baking parchment lined baking sheets, season on both sides with salt, and spray with olive oil. Roast for 20 minutes; there will also be no need to turn the eggplant pieces half way, but you’ll want to rotate the pans in the oven roughly half way to make sure everything browns evenly.
10. Once the vegetables are done, drop the oven temperature to 180C/350F.
11. When the lentils are about 10 minutes from being cooked, start the béchamel. Heat the extra virgin olive oil in a medium, heavy bottomed saucepan over a medium heat. Once the oil has just started to shimmer, whisk in the flour. Cook for 2 minutes, whisking constantly to cook the raw flavour out of the flour.
12. Strain the infused milk and gradually whisk it into the flour mixture, whisking quickly to avoid any lumps. Whisk in the nutritional yeast, nutmeg, and garlic powder, and and season to taste with salt – you’ll probably need more than you think to bring out the ‘cheesy’ flavour of the nutritional yeast. Remove from the heat only when the mixture is thick, but still spreadable.
13. To assemble the moussaka, spread the potatoes in a single layer across the bottom of a deep 32cm x 20cm (12 inch x 8 inch) baking dish. Then, layer half the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, and smooth the béchamel over the top.
14. Bake the moussaka for 30 minutes or until the top is golden. Leave to rest for 10 minutes before slicing and serving.

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Keywords: vegan moussaka, vegan moussaka with lentils, moussaka with lentils, vegan lentil moussaka

The post Vegan Moussaka with Lentils appeared first on My Greek Dish.

As the winter is here, I find it very hard to resist every recipe that includes the word “soup”. One of my favourite soups is Greek lemon chicken soup (kotosoupa avgolemono), which I prepare not very often, I admit, as it requires a little bit more time and effort. But still is my number one option for when I have enough time.

My best alternative for when I crave for an effortless soup is this classic Greek beef soup recipe, which needs 5 minutes preparation and few ingredients, making it a staple in my household.

Greek cuisine also includes lots of vegetarian soups recipes, like Greek bean soup (fasolada), Greek lentil soup (Fakes soupa) and Greek chickpea soup (revithia soupa). They all have a very special place in my heart, bringing back wintery childhood memories.

Greek beef soup recipe variations

As I said before, this beef soup is my number one choice for an effortless whole family meal. There are many variations of Greek Beef soup. Some of them may include rice and egg lemon sauce or orzo and tomato sauce. But with this recipe I try it to keep it simple, so that you can enjoy a bowl of nice, warm beef soup any day of the week.

Using as base ingredients carrots, celery and onions for extra flavour and potatoes to make it more filling, and finishing with lemon juice, zest, olive oil and fresh thyme. You can try experimenting adding any kind of vegetables and herbs you like, like fennel, leek, fresh oregano or even spice it up a bit, using some chili flakes.

Serve this traditional Greek beef soup (kreatosoupa) while still steaming hot, with a last minute squeeze of a lemon, a splash of extra virgin oil and fresh thyme. And of course some crusty village bread aside! Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Greek Beef Soup recipe (Kreatosoupa)

(476 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 120 min
• Total Time: 125 min
• Yield: 6-8 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

For a cold winter’s day; hearty, aromatic, warming Greek beef soup (Kreatosoupa) with vegetables and potatoes for the whole family to enjoy!

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Ingredients

• 1 kg beef, cut in portions (35 oz.)
• 3 tbsps olive oil
• 3 carrots, peeled and cut in slices
• 2–3 sticks celery, cut in slices
• 2 white onions, finely chopped
• 2–3 bay leaves
• 3 medium potatoes, peeled and cut in cubes
• 1 tbsp fresh thyme, chopped
• 1 beef bouillon cube
• salt and freshly ground pepper
• juice of 1 lemon
• zest of 1 lemon
• water

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  Greek Chickpea soup recipe (Revithia)

• 

  Traditional Greek Meatball Soup…

• 

  Traditional Magiritsa recipe…

• 

  Greek Lentil Soup recipe (Fakes Soupa)

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Instructions

1. To prepare this Greek beef soup recipe, first cut the beef into 5cm (2 inches) pieces.
2. Heat a large pot over high heat. Add the olive oil and beef and sauté, until nicely coloured.
3. Add the finely chopped onions and carrots and sauté for 1 more minute.
4. Pour in the same pot approx. 1.5L of water. (The water should cover the ingredients.)
5. Add the celery, potatoes, bay leaves, thyme and beef cube. Stir well with a wooden spoon.
6. Place the lid on, turn the heat down and let the beef soup simmer for approx. 2 hours. Check once in a while to remove the foam from the surface with a spoon. Add more water if needed as it evaporates.
7. After the beef is done add the lemon juice, lemon zest, a splash of olive oil and season to taste.
8. Serve while still warm with a slice of lemon and chopped thyme. Enjoy!

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Keywords: Greek beef soup, kreatospoupa recipe, Beef soup with potatoes and vegetables

The post Greek Beef Soup recipe (Kreatosoupa) appeared first on My Greek Dish.

Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos) – Simplicity is perfection

Delicious peas are coated with olive oil, mingled with fresh juicy tomatoes and flavored with sweet onions and fresh dill to form an amazing vegetarian dish. This classic Greek peas and potato stew recipe is a traditional Greek dish, that is one of the brightest examples of how Greek cuisine takes the simplest ingredients and transforms them effortlessly into a finger licking dish!

Tips to make the perfect traditional Greek peas (Arakas laderos) every single time!

Greek peas and potato stew (Arakas laderos) is a traditional Greek recipe which falls under the category of Greek dishes called “Ladera”, meaning dishes prepared only with olive oil, with no addition of other fat. So make sure to use some good quality extra virgin olive oil, which will definitely lift the flavour.

One can find many variations of this traditional Greek dish, with the most popular being this classic version of peas and potato stew with carrots in a tomato sauce.

A very common mistake made when preparing this “Arakas laderos” dish is the amount of water used. Make sure to add just enough water to boil your ingredients and not too much. The water needs to evaporate so that peas and potatoes remain with their oily sauce, that shouldn’t be watery.

Make sure to use the ripest tomatoes you can find for a juicier and sweet sauce. Sauté the red onions to allow their flavors and aromas to come out.

Enjoy this simply delicious, extra comforting Greek peas and potato stew (arakas laderos) with crumbled feta cheese on top and crusty bread to mop up every single drop of that delicious sauce! Or serve with some delicious tzatziki or vegan tzatziki sauce as a delicious refreshing side! Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes! Oh and you can always read this delicious recipe in Greek here Αρακάς λαδερός.

Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos)

(537 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

Healthy, delicious and comforting Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos). A traditional Greek dish that is a staple in every household and with this super easy recipe you can recreate it from scratch, just like yiayia used to make it!

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Ingredients

• 450g /16 oz. peas (peeled)
• 120g /4 oz. olive oil
• 1 red onion, chopped
• 2 carrots, sliced
• 2 potatoes, cut in cubes
• 1 tbsp tomato paste
• 300g /10 oz. ripe tomatoes, grated
• 1–2 fresh onions, chopped
• 2 tbsp fresh dill, chopped
• salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek peas and potatoes recipe (Arakas laderos), heat half the olive oil in a medium sized pot. Sauté the red onions and fresh onions until soft. Add carrots, potatoes and tomato paste and sauté 2 more minutes.
2. Add the grated tomatoes and enough hot water so that the ingredients are covered just a bit.
3. Bring to a boil and boil for 15 minutes (without the lid), until the potatoes have softened a bit.
4. Add the peas, fresh dill and the remaining olive oil and season well with salt and pepper.
5. Mix well, lower the heat and simmer for 10 minutes, until peas are soft and water is gone. (they should only be left with the olive oil.)
6. Serve at room temperature with crumbled feta cheese and crusty bread.

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Nutrition

• Serving Size: 1 plate
• Calories: 246kcal
• Sugar: 5.3g
• Sodium: 418.6mg
• Fat: 19g
• Saturated Fat: 2.7g
• Unsaturated Fat: 15.5g
• Trans Fat: 0g
• Carbohydrates: 19.8g
• Fiber: 3.7g
• Protein: 2.6g
• Cholesterol: 0mg

Keywords: Greek Peas, Arakas Laderos, Arakas Kokkinistos

The post Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos) appeared first on My Greek Dish.

Moschari lemonato – A traditional Greek lemon beef stew recipe

‘Moschari lemonato’ is a traditional Greek recipe for stewed veal or beef or let me rephrase.. This Greek lemon beef stew recipe is with no doubt the most delicious lemon beef stew you have ever tried! Together with a beef stifado that is!

It’s simple preparation and presentation, which is part of the Greek cuisine, takes nothing out of it’s exquisite taste. To prepare this super easy Greek lemon beef stew recipe all you have to do is just put all the ingredients together and let the pan or slow-cooker do the rest!

Greek lemon beef stew recipe (Moschari lemonato) – ‘Simplicity is perfection’

Perfectly tender and juicy Greek lemon beef stew simmered in a delicious lemony flavoured sauce to form an amazing full of Mediterranean flavours hearty dish. This amazing traditional Greek lemon beef stew recipe (Moschari lemonato) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

For the traditional Greek lemon beef stew recipe, the meat is first browned and sealed, to remain juicy and then added to lemon based sauce, along with aromatic herbs and wine.

“Moschari lemonato” – How to make the perfect Greek lemon beef stew

Greek lemon beef stew is typically cooked at a relatively low temperature -simmered, not boiled- allowing flavors to mingle.

For juicier results, the key is to pick the right kind of meat. For a Greek beef stew, you need to choose large cuts of meat from either the front shoulder or the rear end of beef, which, when cooked for a long time, become fork tender. Serve with a drizzle of extra virgin olive oil, mashed potatoes or basmati rice and enjoy over a glass of your best white wine!

Oh and you can always read this delicious recipe in Greek here Συνταγή για Μοσχάρι λεμονάτο.

Traditional Greek lemon beef stew recipe (Moschari lemonato)

(685 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek lemon beef stew recipe (Moschari lemonato) that surely brings back childhood memories. It’s simple preparation and presentation takes nothing out of it’s exquisite taste.

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Ingredients

• 1–1.2 kg (35 oz.) stewing beef
• 2 small red onions, chopped
• 2 cloves of garlic, chopped
• juice of 3 lemons
• 2 tsps dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• salt and freshly ground pepper
• 2 tbsps fresh thyme (optional)

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  Greek Octopus and onion stew…

• 

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• 

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  Greek Lemon Chicken and Potatoes…

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Instructions

1. To prepare this Greek beef stew recipe (Moschari lemonato), start by cutting the beef into chunks. Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the beef and sauté (high heat), until the meat is browned and crusty on all sides. Add the chopped onions and garlic and sauté for 2-3 more minutes.
2. Pour in the wine and wait to evaporate. Add the lemon juice, the oregano and enough hot water just to cover the meat. Season with salt and pepper and stir.
3. Turn the heat down and simmer with the lid on for at least 1-1.5 hour.
4. Serve with mashed potatoes, basmati rice or french fries. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 398kal
• Sugar: 1.6g
• Sodium: 522.9mg
• Fat: 25.4g
• Saturated Fat: 5.6g
• Unsaturated Fat: 19.4g
• Trans Fat: 0.4g
• Carbohydrates: 5.2g
• Fiber: 0.7g
• Protein: 36.7g
• Cholesterol: 109.1mg

Keywords: Greek Lemon beef stew, Moschari lemonato recipe

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Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day!

Greek chickpea soup is one of the most popular Greek wintery dishes, among other soups like Greek lentil soup and fasolada. A highly nutritious and delicious vegetarian Greek dish, full of fiber and a unique supply of antioxidants. So, if you love chickpeas then this Greek chickpea soup recipe is a definite must try!

Greek chickpea soup recipe – Variations

Greek chickpea soup recipe (revithia soupa) is made with humble ingredients, but it’s simplicity of preparation and presentation takes nothing out of its deliciousness! A basic recipe for ‘revithia soupa’ consists only of chickpeas, onions, olive oil, lemons and water.

To prepare a Greek chickpea soup recipe it is important to soak the chickpeas overnight for them to become tender and to reduce cooking time. Depending on how fresh the chickpeas are, the cooking time may vary greatly, so it is important to check if they are done. Different variations include other herbs and spices so feel free to spice things up!

Bay leaves, fresh or dried oregano and some minced garlic will surely lift the flavor! A very nice addition is to also add some vegetable or chicken stock along with the water to enhance the flavor. Some variations also include carrots, celery and tomato paste to redden the soup.

Serve this delicious traditional Greek chickpea soup while still warm with freshly ground pepper and of course some Greek village bread to dig in all that delicious sauce! Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Greek Chickpea soup recipe (Revithia)

(579 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 110 min
• Total Time: 2 hours
• Yield: 5 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day! Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious full of fiber and a unique supply of antioxidants.

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Ingredients

• 500g/ 17 oz. dry chickpeas (revithia)
• 1 large red onion, finely chopped
• 1/2 a cup olive oil
• 1 bay leaf
• 2 tsp dried oregano (optional)
• salt and freshly ground pepper
• juice of 1–2 lemons
• 2 tbsp flour
• vegetable stock (optional)

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Similar recipes you may like!

• 

  Greek Beef Soup recipe (Kreatosoupa)

• 

  Traditional Magiritsa recipe…

• 

  Traditional Greek Meatball Soup…

• 

  Greek Lentil Soup recipe (Fakes Soupa)

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Instructions

1. To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
2. When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
3. Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
4. Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
5. Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
6. Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
7. If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
8. Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 595kcal
• Sugar: 11.9g
• Sodium: 490.4mg
• Fat: 28.6g
• Saturated Fat: 3.8g
• Unsaturated Fat: 22.6g
• Trans Fat: 0g
• Carbohydrates: 68.9g
• Fiber: 13.2g
• Protein: 21.2g
• Cholesterol: 0mg

Keywords: Greek Chickpea Soup, Revithia Soupa, Revithada recipe, Revithosoupa

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