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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Similar recipes you may like!

• 

  Greek Beef Soup recipe (Kreatosoupa)

• 

  Greek Chickpea soup recipe (Revithia)

• 

  Traditional Magiritsa recipe…

• 

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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.

So, how to make your own homemade Greek yogurt.. This might sound a little scary but the process is relatively simple if you follow my recipe. And you’ll have your own fresh yogurt for every possible reason you might need it!

What is Greek yogurt?

Greek yogurt might be one of the most famous ingredients in Greek cuisine. It is very similar to regular yogurt but the whey that you see on the top of most yogurts is removed. This yellowish liquid is strained away during the creation of Greek yogurt and is why it is sometimes called ‘strained yogurt’.

The result is that it is thicker than regular yogurt and has a higher amount of protein while being lower in sugar. It does have more fat content unless you use non-fat milk (which I don’t recommend).

How to make Greek Yogurt – Key Ingredients

There are only two ingredients needed to make homemade yogurt Greek style: whole milk and live natural yogurt. Go for a plain yogurt for this recipe and I’ve always found that a natural yogurt is better than a live Greek yogurt because it has a looser consistency and mixes better with the milk.

Avoid using UHT or shelf-stable milk for this recipe as these don’t give good results.

How to make Greek yogurt – Key Preparation Tips

There are three main steps to take when making homemade Greek yogurt:

1. Prepare the milk
2. Heat then cool the mixture
3. Strain and chill the yogurt

Prepare the milk

Line a large casserole or dutch oven that can hold all of the milk with clean dish towels and preheat the oven to 40 degrees Celsius / 104 Fahrenheit.

Heat the milk in a large saucepan over medium-high heat, stirring almost continuously with a heatproof spatula to avoid burning on the bottom of the pan. Bring the temperature of the milk to between 82-88 degrees Celsius / 180-190 Fahrenheit, as measured using a sugar thermometer.

Heat the milk for 5 minutes while stirring continuously. If needed, adjust the heat to keep it within the temperature ranges above.

Add the milk to your glass bowl and allow it to cool to between 41-45 degrees Celsius / 105-110 Fahrenheit. Then add your 2 tablespoons of seed yoghurt. You want the milk to cool down so you don’t kill the yeast and bacteria in the natural yoghurt but, equally don’t want it to be cold as they won’t work!

Heat then cool the mixture

Add the bowl to the towel-lined casserole dish and into a pre-heated oven. Leave it there for at least 8 hours until the consistency is a little looser than natural yogurt. Cover it with kitchen wrap and chill in the fridge overnight.

Remove the yogurt from the fridge and check the consistency. It should be thicker and have a rich, creamy and pleasantly tangy flavor.

Strain and chill the yogurt

Take a large rubber band and use it to secure a piece of cheesecloth over the top of another clean glass bowl. A wide mouthed jug would also work. Make sure there’s enough give in the cheesecloth so you can scrap the yogurt into the indentation.

Put the yogurt back in the fridge and allow it to strain for around 2 hours so it has the consistency of Greek yogurt.

Exactly how long this is depends on the amount of whey in the yogurt and how you like it.

Transfer the yogurt to an airtight container and use it within 7 days.

Tips for making homemade Greek yogurt for the first time

Making Greek yogurt is simple once you get the hang of it but there are a couple of tips to help you get the best results from the first attempt.

Due to the number of variables, it can be best to start with a smaller amount batch on your first attempt. 600ml or 2.5 cups of milk and one tablespoon of yogurt are ideal to get the first attempt out of the way.

Another first time tip if you go for the full batch size is to test the yogurt with a spoon around the 6-hour mark. If is it the right consistency, then you can continue to the next step.

Do you have to cook it for 8 hours?

Cooking the yogurt for 8 hours might seem like a lot of electricity! So there are some other options. The aim is to have somewhere with a consistently warm temperature that allows the good bacteria to multiply and thicken the milk.

This means somewhere like a warm laundry cupboard would also work. Even a gas oven with just an ambient light running is likely warm enough to get the yogurt making process to take place.

How to use the whey

The yellow liquid strained from the yogurt is called whey and there’s a lot you can do with it. For starters, you can use it in place of water for a longer life loaf of bread. It is also excellent to use for brining lamb chops.

You can also freeze the whey for up to 6 months in an airtight container or jar to use in other recipes.

Can you use your homemade yogurt to start the next batch?

You can use a couple of spoonfuls of your homemade yogurt to start the next batch but there’s a little consideration needed.

The chances of success depend on how many cultures it has developed and that depends on everything from temperature to the quality of the yogurt in the first batch. The longer the yogurt is in the fridge before you attempt to use it in the next batch will also increase the chances of success.

Making ahead of time and storing

Freshly made yogurt should be kept in the refrigerator and will last 7 days.

Serving suggestions

There are so many ways you can use Greek yogurt that you’ll never find yourself wasting any. From a simple breakfast with some fruit through to smoothies, parfaits and as a base for dips, you can find hundreds of delicious ideas for Greek yogurt. You can even use it for creamy dressings in place of mayonnaise or as part of sandwich fillings.

Delicious recipes with Greek Yogurt

• Greek Marinade for Chicken with yogurt
• Authentic Greek Tzatziki Sauce Recipe
• Grandma’s Tiropitakia (Cheese Pies) With Flour Made In 5 Minutes
• Talatouri Recipe (Cypriot Tzatziki Sauce With Mint)
• Spicy Minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Greek Yogurt Cake Soaked In Syrup Recipe (Yiaourtopita)
• Traditional Greek Orange Cake With Syrup (Portokalopita)
• Greek-Style Yogurt Chocolate Mousse With Crushed Biscuits Recipe
• Quick And Easy Greek Yogurt Dessert
• Pork Bites With Greek Yogurt Sauce
• Vasilopita cake recipe (Greek New Years cake)

How to make Greek Yogurt (Homemade Greek Yogurt recipe)

(21 votes, average: 4.52 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 2 hours 5 minutes (plus overnight chilling time)
• Cook Time: 8 hours 15 minutes
• Total Time: 10 hours 20 minutes
• Yield: 2-3 cups
• Method: Boiled
• Cuisine: Greek

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Description

How to make homemade Greek yogurt? Not as scary as it sounds! Thick, creamy, and heavenly refreshing Greek yogurt recipe!

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Ingredients

• 1200ml whole milk (5 cups)
• 2 tbsp live natural yogurt (plain yogurt)

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• 

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Instructions

1. Pre-heat the oven to 40 degrees celsius / 104 fahrenheit. Line a large casserole or dutch oven large enough to hold a glass mixing bowl that will hold all the milk with clean dish towels.
2. Heat the milk over a medium high heat in a large saucepan, stirring almost constantly with a heatproof spatula to make sure the milk does not burn on the bottom of the pan. Bring the milk to somewhere between 82-88 degrees Celsius / 180-190 Fahrenheit, measured with a sugar thermometer.
3. Heat the milk for 5 minutes, stirring constantly, and adjusting the heat if necessary to keep it within the correct temperature range.
4. Pour the milk into your glass bowl and allow to cool to between 41-45 degrees celsius / 105-110 fahrenheit.
5. Add your 2 tablespoons of “seed” yoghurt to the lukewarm milk.
6. Transfer the bowl to the dish towel lined casserole and transfer to the pre-heated oven. Leave for at least 8 hours until the yogurt has reached a consistency slightly looser than natural yogurt. Cover with kitchen wrap and chill in the fridge overnight.
7. Remove the yogurt from the fridge, it should have thickened slightly and it should taste rich, creamy and pleasantly tangy. 
8. Use a large rubber band to secure a piece of cheesecloth over the top of another clean glass bowl or wide mouthed jug. Allow just enough give in the cheesecloth to allow you to scrape the yogurt into the indentation. 
9. Return to the fridge and allow to strain for at least 2 hours to reach the consistency of Greek yogurt – the exact timings will rely on the amount of whey in your yogurt and personal preference. 
10. Transfer to a clean air tight tub or container and consume within 7 days.

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Keywords: yoghurt, greek yogurt, homemade yoghurt, homemade greek yoghurt, how to make greek yogurt

The post How to make Greek Yogurt (Homemade Greek Yogurt recipe) appeared first on My Greek Dish.

The finishing touch comes from the creamy egg and lemon sauce known as “avgolemono,” which adds a tangy flavor to the dish. Perfect for any meal – appetizer or main course – this recipe will surely please everyone!

What is Greek Stuffed Zucchini?

Greek Stuffed Zucchini in Egg Lemon Sauce, also known as “Kolokithakia Yemista Avgolemono” in Greek, is a traditional Greek dish that is commonly served as a main course or part of a mezze platter.

Greek stuffed zucchini consists of small to medium-sized zucchinis that are hollowed out, stuffed with a flavourful mixture of ground meat (usually beef or lamb), rice, onion, herbs, and spices, and then boiled in water until tender.

After the stuffed zucchinis are cooked, they are finished with a creamy egg and lemon sauce called “avgolemono.” The sauce is made by whisking eggs and lemon juice together and then slowly tempering it with hot broth until it thickens into a creamy, tangy sauce.

The result is a delicious and hearty dish that is perfect for a family dinner or gathering with friends.

• Classic way to serve zucchini: Even if you aren’t a fan, this dish will convince you to eat the vegetable!
• Great for any meal: Make it as an appetizer or as part of a larger meal.

Greek Stuffed Zucchini Key Ingredients

Zucchini: You’ll need four large zucchinis. Also a large potato to use to stand the vegetable up when it is cooking.

Stuffing: Ground beef is mixed with white rice, then white wine, parsley, mint and dill are added, along with cinnamon, allspice and some black pepper.

Sauce: The egg and lemon sauce is made with egg yolks, lemon juice and a little cornstarch.

Greek Stuffed Zucchini Key Preparation Tips

There are four main steps involved with this recipe:

1. Prepare the stuffing
2. Prepare the zucchini
3. Cook the zucchini and create the sauce
4. Serve the dish

Prepare the stuffing for Greek stuffed zucchini

To start, heat the oil in a large skillet or frying pan over medium-high heat. Add the peeled and finely chopped onion, along with a pinch of salt, and gently fry until it becomes soft and begins to turn color.

Cook the beef with a wooden spoon for approximately 10 minutes until it is well-cooked and has browned in some areas.

Along with the rice, add the peeled and crushed garlic. Cook for an additional minute until the garlic becomes aromatic and the rice grains are heated through.

Lower the heat to low and pour the white wine into the mixture. Let the wine simmer until it completely evaporates.
Take the pan off the stove. Add the herbs, spices and a substantial quantity of black pepper. Taste and adjust as needed, then let it cool for a while.

Prepare the zucchini

Cut off the ends of the zucchini and slice them into three equally sized pieces. Then, use a sharp knife and a long spoon (an ice cream spoon is recommended) or an apple corer to hollow out the zucchini pieces to make tubes 1/2 cm (0.3 inches) thick.

To create a honeycomb pattern with the zucchini in a lidded saucepan, stand them up so that their cut bottoms are flush with the bottom of the pan, and ensure they can’t fall over during cooking by wedging pieces of potato between them to keep them upright. Make sure they fit snugly in the pan.

Use a small spoon to fill each zucchini tube with the beef mixture. Be sure to pack it in tightly, but leave enough space for the rice to expand.

Cook the zucchini and create the sauce

Add cold water to the pan until it reaches halfway up the zucchini tubes and then generously season the water with salt.

Set the heat over medium-high to boil the water and lower it to a low simmer. Put the lid on and let it simmer for 30-40 minutes or until the zucchini becomes tender.

While whisking together, make a thick paste by combining the egg yolks and cornstarch. Gradually stir in the lemon juice and set it aside.

Serve the Greek stuffed zucchini 

Using tongs, carefully take out the zucchini from the pan and put it on a plate lined with kitchen paper to absorb any excess moisture.

Pour the remaining cooking liquid through a strainer and gradually add 200ml (2/3 cup) of it to the beaten eggs while whisking.

Pour the mixture into a saucepan and gently heat it. Then, warm up the egg sauce in the saucepan, frequently whisking until it thickens significantly. The sauce should be thick enough to coat the stuffed zucchini when poured over them.

To enjoy the stuffed zucchini, you can serve it either warm or at room temperature. Simply pour the freshly made sauce over the top and add a little fresh dill for extra flavor.

Variations

You can easily switch the ground beef in this Greek stuffed zucchini recipe for either ground veal or lamb and the recipe will work just as well.

Making ahead of time and storing

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To store, make sure the zucchini is completely cooled down first. Place the stuffed zucchini in a container, cover it with a lid, and place it in the fridge.

Serving suggestions

Greek Stuffed zucchini can be served as a main dish on its own or paired with a variety of side dishes to create a delicious and filling meal. Here are some ideas for side dishes to serve with stuffed zucchini:

• A simple salad of wild greens with feta cheese
• Roasted or grilled vegetables, such as bell peppers, onions, or asparagus
• Rice pilaf or quinoa
• Crusty Greek village bread or garlic bread
• Skordalia 
• Greek lemon potatoes
• Grilled chicken, steak, or fish

These options provide a range of flavors and textures that complement the savory stuffed zucchini. Choose your favorite side dishes and enjoy a complete and satisfying meal!

Love zucchinis? More zucchini recipes to try

• Greek Crispy fried zucchini
• Kolokithokeftedes
• Greek zucchini pie (kolokithopita)
• Greek Briam (Mixed roasted vegetables)

Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)

(26 votes, average: 4.54 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 35 min
• Cook Time: 70 min
• Total Time: 1 hour 45 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Experience the classic flavors of Greece with this delicious and hearty Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)! It combines ground beef or lamb, rice, onion, herbs and spices for an incredibly flavorful stuffing topped with creamy egg lemon sauce!

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Ingredients

For the Greek stuffed Zucchini

• 2 tbsp olive oil
• 1 brown onion
• salt
• 500g ground beef (approx. 1 lb/ 18 oz.)
• 1 large garlic clove
• 3 tbsp white rice
• 125ml white wine (1/2 cup)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh dill, plus extra for garnishing
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• freshly ground black pepper
• 4 large zucchini 
• 1 large potato 

For the egg lemon sauce

• 2 egg yolks
• 1 tbsp cornstarch
• juice of 2 lemons

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Similar recipes you may like!

• 

  Traditional Magiritsa recipe…

• 

  Traditional Greek Meatball Soup…

• 

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• 

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Instructions

For the Greek stuffed Zucchini

1. Heat the oil in the bottom of a large skillet or frying pan set over a medium high heat and gently fry the onion, peeled and finely chopped with a pinch of salt until soft and starting to colour.
2. Add the beef and fry for about 10 minutes, breaking it up with the wooden spoon until it is cooked through and has browned in places.
3. Add the garlic, peeled and crushed along with the rice. Cook for another minute until the garlic is aromatic and the rice grains have heated through.
4. Add the white wine and turn the heat down to low. Allow the wine to bubble away completely. 
5. Remove the pan from the heat. Stir in the herbs, spices and a generous amount of black pepper. Check for seasoning and set aside to cool a little.
6. Top and tail the zucchini and slice them into three equal pieces. Using a very sharp knife and a long handled spoon – an ice cream spoon works well for this – or an apple corer, hollow out the zucchini pieces to create tubes with 1/2 cm (0.3 inch) sides.
7. Stand the zucchini up to create a honeycomb pattern in a lidded saucepan where they fit snuggly. To make sure they stand up straight with their cut bottoms flush to the bottom of the pan, and to make sure they can’t fall over during cooking cut up pieces of potato to wedge between them to keep them upright.
8. Using a small spoon, fill each zucchini tube with the beef mixture. You want this to be quite tightly packed, but not so much that the rice does not have a chance to expand.
9. Pour cold water into the pan so it reaches half way up the zucchini tubes and salt the water well. Set it over a medium high heat to bring the water to the boil before turning it down to a low simmer. Simmer for 30-40 minutes with the lid on, or until the zucchini are just tender. 
10. Using tongs, carefully remove the zucchini from the pan, setting aside on a plate lined with kitchen paper to capture any extra moisture. 

For the egg lemon sauce

1. Meanwhile, whisk together the egg yolks with the cornstarch into a thick paste, and gradually whisk in the lemon juice. Set aside.
2. Strain the remaining cooking liquid and slowly whisk 200ml (2/3 cup) into the egg mixture.
3. Pour the mixture into the saucepan and return it to the low heat. Warm through the egg sauce, whisking often until it has thickened substantially, and will coat the stuffed zucchini when poured over the top.
4. Serve the stuffed zucchini warm or at room temperature with the freshly made sauce poured over the top and with an extra sprinkling of fresh dill. Enjoy!

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Keywords: greek stuffed zucchini, Greek stuffed zucchini avgolemono

The post Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono) appeared first on My Greek Dish.

What is Greek New Years bread (Vasilopita Tsoureki)?

If you’re looking for a delicious and unique way to ring in the New Year, you may want to try making Vasilopita Tsoureki, a traditional Greek sweet bread.

There are two main variations of Vasilopita – the Vasilopita cake version, and the tsoureki dough version, which is this recipe here, kind of the same as an easter Tsoureki but rather shaped in a tin! Tsoureki is typically made with a brioche-like dough.

After baking the Vasilopita bread, a lucky coin is inserted through the base, and it’s said that whoever finds the coin in their slice will have good luck in the new year. Greek New Years bread is usually decorated with glaze or icing sugar and it is customary that the year number is decorated on top of the cake.

Classic Greek New Year recipe: The dish is served in Greek homes on New Year.
Lots of ways to personalise it: You can change the nut flavours and decoration to suit your taste.

Vasilopita Tsoureki Key Ingredients

For the Greek New Years bread: You need the basic instant yeast, water, sugar, milk and butter for the bread. Add to that some mastic teardrops and ground mahleb. I use a strong bread flour with salt and eggs and add orange zest and a vanilla pod for extra flavor.

For the glaze: This is made with water, powdered sugar, vanilla extract and flaked almonds.

Vasilopita bread Key Preparation Tips

There are three main steps to making your own New Year vasilopita bread :

1. Combine the bread ingredients
2. Work the dough
3. Cook the bread
4. Add the New Year coin and decorate

Combine the bread ingredients

Add the sugar, milk and butter to a small saucepan set over medium low heat. Stir it often until the butter melts and the sugar dissolves. Then take it off the heat and let it cool down some.

Meanwhile, combine the yeast and tepid water in a large mixing bowl. Whisk it until frothy.

Start by pounding the mastic with a mortar and pestle. Add the mahleb to prevent it from sticking and continue to grind until it’s finely crushed.

In a mixing dish of your stand mixer, combine the flour, salt, orange zest, and spice mixture.

Place the flour, salt, sugar, butter and milk in a large mixing bowl. Stir gently but consistently for about 30 seconds to combine the ingredients. Next, whisk in the yeast mixture and vanilla seeds (if using).

Thoroughly mix the two mixtures together using a fork until it forms a rough dough.

Work the dough

To knead the dough, attach the dough hook and mix for 15 minutes until the texture is smooth, tight and stretchy. Then, use a scraper or spatula to form it into a ball shape. Cover the bowl with plastic wrap and let sit for at least 2 hours so it can double in size.

Meanwhile, line an 18-20cm cake tin (7 inch) with a round of baking parchment and butter it well before placing it in the oven to preheat.

Turn out the dough onto a lightly floured work surface and expel any air bubbles if necessary. Using a knife or a dough scraper, cut the dough into three equal-sized pieces.

Roll the dough into ropes that are half stretched and half rolled. They should be about 2 1/2 cm (1 inch) in thickness. Pinch the top of the rope to bring all the strands together, then braid them.

Be sure to not leave any air pockets between the strand, but also don’t stretch the dough too much as you braid it. Once you’ve finished braiding, shape it into a coil and tuck the ends underneath so it’s tidy looking.

After braiding, transfer the dough to a prepared tin and let it rise for another two hours.

Cook the Vasilopita bread and finish with the glaze

Preheat oven to 150C (300F) 30 minutes before the end of the proofing time. Bake the vasilopita tsoureki until it is a little risen, golden in colour, and sounds hollow when tapped on the bottom. Let cool completely before removing from the baking tin.

While the vasilopita bread is cooling, toast the almonds in a small frying pan over a medium stirring occasionally, until fragrant and golden brown. Set aside to cool completely.

For the decoration, mix together the powdered sugar, vanilla extract and water to create the glaze. If you desire, push a coin into the base of the bread before spooning it over the cake so it falls in between slices. Add almonds for garnish.

Finally, it is customary that the year number is decorated on top of the New Year bread. Get some nice New Year decorations and place them on the Vasilopita bread.

What are mastic teardrops and ground mahleb?

Mastic (masticha) teardrops and ground mahlab or mahleb (mahlepi) are two traditional ingredients used in Mediterranean cooking. Mastic is a resin that is harvested from the bark of the mastic tree, and it has a slightly piney flavor. Ground mahleb is made from the kernels of St. Lucie cherries, and it has a sweet, nutty taste.

These two ingredients are often used together in recipes for sweets and baked goods, as they complement each other perfectly. In addition to their flavor, mastic teardrops and ground mahleb also have unique textures that make them interesting additions to any dish.

Making ahead of time and storing

Everyone knows that the best Vasilopita Tsoureki is always made fresh. But luckily, there are a few easy ways to keep it fresh for longer. For example, you can store it in an airtight container for a few days.

Or if you want it to keep for longer, portion out your vasilopita in slices and freeze them. Defrost it when you’re ready to eat. Simply defrost the bread overnight, and then enjoy it fresh anytime you want!

And of course, don’t forget to make your melomakarona, kourabiedes, diples and kariokes(walnut filled chocolate crescents) to complete your Christmas and New Year’s platter!

Finally, to discover more Greek Christmas traditions and customs to celebrate with your loved ones have a look at my article on Greek Christmas traditions and customs.

Vasilopita Tsoureki recipe (Greek New Years Bread/ Vasilopita bread)

(101 votes, average: 4.91 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 4 hours 30 min
• Cook Time: 40 min
• Total Time: 5 hours 10 minutes
• Yield: 10 pieces
• Category: Breads
• Method: Baked
• Cuisine: Greek

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Description

Vasilopita bread is a sweet treat that is served on New Year, but it’s quite challenging to make. No worries! I’ve got you covered! Get your little helpers and follow my step by step recipe to create the perfect aromatic Vasilopita tsoureki to welcome the New Year!

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Ingredients

For the Vasilopita Tsoureki bread

• 110g sugar (3 3/4 oz)
• 75ml milk (5 tbsp)
• 60g butter (2 oz), plus extra for the pan
• 12g instant yeast (1/2 oz)
• 65ml tepid water (1/4 cup)
• 1–2 mastic teardrops
• 1 1/2 tsp ground mahleb
• 435g strong bread flour (15 1/4 oz), plus extra for dusting
• 1/2 tsp salt
• zest of 1/2 large orange
• 2 large eggs
• seeds of 1/2 vanilla pod (optional)

For the glaze

• 20g flaked almonds (3/4 oz) 
• 50g powdered sugar (1 3/4 oz), sieved to remove any lumps
• 1 tsp vanilla extract
• 3/4 tsp water

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Instructions

Prepare the dough for Vasilopita Tsoureki

1. To prepare this Vasilopita tsoureki bread recipe start by making the dough first.

2. Combine the sugar, milk and butter in a small saucepan and set over a medium low heat. Allow to heat through, whisking often until the butter has melted and the sugar has dissolved. Remove from the heat and allow to cool a little.

3. Meanwhile, whisk together the yeast and the tepid water and set aside until frothy.

4. Using a mortar and pestle, start to crush the mastic. To stop it sticking and to help break it down, add the mahleb and continue to grind to a powder.

5. In the bowl of your stand mixer, combine the flour, salt, orange zest and the spice mix, and set aside.

6. Lightly whisk the eggs in the bottom of a large mixing jug. Still whisking, gradually add the sugar, butter and milk mixture, which so not to cook the eggs should now be cool enough for you to comfortably hold your finger in. Next, whisk in the yeast mixture and the vanilla seeds, if using.

7. Stir the liquid mixture into the flour mixture using a fork, bringing the whole thing together into a rough dough.

8. With the dough hook attachment, knead the dough for 15 minutes until the dough is smooth, tight and stretchy. Using a dough scraper or a spatula scrape the dough into a ball and cover the bowl with plastic wrap, leaving it until it has at least doubled in size – this should take about 2 hours.

Form the Vasilopita Tsoureki

1. Turn the dough out onto a lightly floured surface and knock back any air bubbles. Using a knife or a dough scraper, cut the dough into three equal sized pieces.

2. Taking each piece of dough between your palms, half stretch, half roll the dough into roughly 2 1/2 cm (1 inch) ropes. Pinch these together at the top and shape into a braid; not loose enough that there are any air pockets between the strands, but not too tight that the dough is stretched any further. Shape the plaited rope into a coil, tucking the ends underneath the coil to tidy it up.

3. Generously butter a 18-20cm cake tin (7 inch) before lining it with a round of baking parchment.

4. Transfer the shaped dough to the prepared tin and cover again to rise again for another 2 hours.

Bake the Greek New years bread

1. Towards the end of the proofing time, pre-heat the oven to 150C (300F). Bake the dough for 30 minutes until risen a little, golden, and if you carefully slide the bread from the tin and tap it on the bottom, it sounds hollow. Leave to cool completely.

Decorate the Vasilopita bread

1. While the bread is cooling, toast the almonds in a small frying pan set over a medium heat, and set aside.

2. To decorate, combine the powdered sugar, vanilla extract and water to make the glaze. Push a coin, wrapped in aluminum foil into the base of the bread so it can be found in one of the slices, then spoon the glaze over the cake, pushing it around with the back of your spoon to make sure it falls into all the coils. Scatter with the toasted almonds, and serve.

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Keywords: vasilopita tsoureki, greek new years bread, vasilopita bread recipe

The post Vasilopita Tsoureki recipe (Greek New Years Bread/ Vasilopita bread) appeared first on My Greek Dish.

So read along to discover my mouthwatering recipe, step by step photos and tips and tricks to make this little delight to perfection!

What is Cheesecake Baklava?

Baklava is a traditional dessert that is made with filo pastry, chopped nuts infused with aromatic Greek spices and soaked in a sweet syrup made with honey. It is a classic Greek dessert but its flavours also make for a great cheesecake idea.

So I took my traditional baklava recipe, deconstructed it to its key elements and flavours and recombined them to create this beautifully creamy cheesecake! It is light, airy, aromatic without being overly sweet. In other words, it is the perfect baklava cheesecake!

• Inspired by a classic: The cheesecake has all the key flavors and textures of a Baklava. The crunchiness of the phyllo, the aromas of Baklava spices, the nuttiness of its base, together with that deliciously light honey syrup that brings it all together!
• Easy to make: There are a few ingredients needed to make this but they are all things you’ll find in most stores and the recipe is super simple to follow.

Baklava Cheesecake Key Ingredients

To make your Baklava Cheesecake you’ll need:

1. For the baklava base: This combines digestive biscuits with a mix of nuts, ground cinnamon and cloves as well as butter to bind it together.
2. For the cheesecake layer: Full fat cream cheese is the basic ingredient with some double cream added along with runny honey and lemon juice.
3. For the syrup: The syrup for the Cheesecake baklava is made from sugar, orange zest, lemon juice and runny honey with a little ground cinnamon.
4. To top it off: Finally, butter, filo pastry and mixed nuts are used to top the baklava cheesecake.

Tip: You can also add a splash of orange blossom water if you can get it. It adds a beautiful floral element to the syrup but if you aren’t a fan of floral flavors, you can simply leave it out.

Key Preparation Tips

There are five main steps involved in making this Baklava cheesecake recipe:

1. Make the cheesecake base
2. Make the cheesecake layer
3. Make the Baklava syrup
4. Make the topping
5. Assemble the cheesecake

Make the cheesecake base

Transfer the biscuits to a plastic freezer bag and hold the top securely. Bash the biscuits with a rolling pin until they are reduced to crumbs.

Next, add the nuts to a food processor and blitz under finely chopped. Add with the biscuit crumbs to a bowl and stir.

Melt the butter and mix it with the biscuit and nuts mix then stir in the spices and salt.

Take a 21cm / 8 inch tin with a loose bottom and spray or brush with a neutral oil or cooking spray. Line the base and sides with parchment paper then press the biscuit mixture firmly into the bottom. Pop in the refrigerator to chill while making the cheesecake layer.

Make the cheesecake layer

Add the cream cheese, honey and lemon juice to a bowl and beat together until smooth.

In another bowl, whisk the cream until stiff. Fold into the cream cheese mixture, one-third at a time until it is thoroughly combined.

Scrape the cheesecake mix on top of the base, ensuring you reach all of the corners and the mix is as smooth as possible. Pop in the refrigerator to chill for at least 8 hours or ideally overnight.

Make the Baklava cheesecake syrup

Combine the sugar, 1 1/2 tbsp water, orange zest, a squeeze of fresh lemon juice, and cinnamon in a small saucepan over medium-high heat. Stir until all of the sugar has dissolved.

Remove the pan from the heat. Add the honey and orange blossom water, if using, to the pot. Leave it cool fully.

Make the topping for the Baklava cheesecake

To make the baklava cheesecake topping, warm the butter in a small saucepan until it is completely melted. Preheat your oven to 180 degrees C or 350 degrees F.

Add parchment paper to a baking tray then roughly tear up a sheet of filo pastry and add to it. Once the butter has cooled enough to touch, pour it over the filo pastry and mix to coat it with your hands, making sure the pastry doesn’t form into clumps.

Bake until the pastry pieces are golden, usually around 10 minutes. Roughly chop the nuts.

Assemble the Baklava Cheesecake 

To make the cheesecake, use the spring release on the tin then grab a fish slice or similar utensil and slide it off the metal bottom, removing the parchment paper as you do. Then place the cake onto a serving platter and remove the parchment paper from the side.

Tip: If the cheesecake looks a bit rough around the edges and you want to smarten it up, take a palette knife and run it under hot water for a few moments. Dry it off and use it to smooth any rough edges.

Finish by spooning the syrup over the top then scatter the nuts and add the filo pastry shards, giving the Baklava cheesecake as much height as possible.

Variations

If you can’t get digestive biscuits or just aren’t a fan, Graham crackers make a great alternative for the cheesecake base.

Also, you can use frozen filo pastry for this recipe and allow it to defrost completely before you cook it. Don’t be tempted to substitute it for puff pastry or other styles of pastry as it simply won’t work properly.

Making ahead of time and storing

Ideally, finish the baklava  cheesecake when you are ready to serve it. Otherwise, the syrup will soak into the cake and it will not have the same flavor impact as when it is fresh.

You can store the leftover cheesecake in an airtight container in the fridge for 2-3 days. You may want to save a little syrup to add on top, freshening it up when you come to serve.

Serving suggestions

This Baklava cheesecake is ideally served on its own with a side of traditional Greek Coffee! However if you want to make it more glamorous, you could add a little whipped cream on the side or a big scoop of some vanilla ice cream.

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Traditional Greek Baklava Recipe with Walnuts and Honey
• Chocolate Baklava
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Cheesecake Baklava recipe

(84 votes, average: 4.83 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 55 minutes (plus at least 8 hours chilling time)
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 portions
• Category: Dessert
• Cuisine: Greek

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Description

Everyone loves Baklava but sometimes you want to go a little further with your dessert. That’s where this simple Cheesecake Baklava recipe comes in! It has all the flavors and textures of a Baklava but is also combined with the best parts of a cheesecake.

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Ingredients

For the Cheesecake Baklava Base

• 100g digestive biscuits (3 1/2 oz)
• 80g mix of almonds, pistachios and walnuts (2 3/4 oz)
• 80g butter (2 3/4 oz)
• 1/2 tsp ground cinnamon
• a pinch ground cloves
• a pinch of salt

For the Cheesecake Baklava Layer

• 400g full fat cream cheese, at room temperature (14 oz)
• 1 tbsp runny honey
• 1/2 tbsp fresh lemon juice
• 200ml double cream, at room temperature (heavy cream or whipping cream) (7 oz)

For the Syrup

• 30g granulated sugar (1 oz)
• zest of 1/4 orange
• squeeze fresh lemon juice
• pinch ground cinnamon 
• 1/2 tsp runny honey
• splash orange blossom water (optional)

For the Topping

• 25g butter (3/4 oz)
• 2–3 x sheets filo pastry
• 35g mix of almonds, pistachios and walnuts (1 1/4 oz)

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  Chocolate Souffle in Baklava…

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  Greek Ravani / Revani recipe…

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Instructions

For the Cheesecake Baklava Base

1. To make this delicious cheesecake baklava start by preparing the base first. To make the base, transfer the biscuits to a plastic freezer bag and, holding the top closed securely, bash into crumbs with a rolling pin. Blitz the nuts until finely chopped in a food processor, and transfer both mixtures to a bowl, stirring until combined.
2. Gently melt the butter and mix it into the biscuit mix, followed by the spices and the salt.
3. Spray or brush a 21 cm / 8 inch loose bottomed tin with neutral oil or cooking spray and line both the base and sides with baking parchment. Press the biscuit mix firmly into the bottom to create an even base. Chill while you make the cheesecake layer.

For the Cheesecake Baklava Layer

1. Beat together the cream cheese, honey and lemon juice with a wooden spoon until smooth. 
2. In a separate bowl whisk the cream until stiff. Working in thirds, gently fold the cream mixture into the cheesecake mix until uniform. 
3. Scrape the cheesecake mix onto the base, making sure you get it in all the corners, working to get the mixture as smooth and even on top as possible. Chill for at least 8 hours, or preferably overnight.

For the Syrup

1. To make the syrup, combine the sugar with 1 1/2 tbsp of water, the orange zest, a squeeze of fresh lemon juice and the cinnamon in a small saucepan. Set over a medium high heat and stir until all the sugar has dissolved. Remove from the heat and stir in the honey and orange blossom water, if using. Leave to cool completely. 

For the Topping

1. To make the baklava topping, pre-heat the oven to 180 degrees celsius / 350 fahrenheit, and gently melt the butter in a small saucepan.
2. Line a baking tray with baking parchment and roughly tear the filo sheet onto it. Once the butter is cool enough to touch, pour it over the filo and mix it all together with your hands, scrunching and separating the filo pieces to cover the sheet in rough shards. 
3. Bake for 10 minutes until the filo pieces are golden. Meanwhile, roughly chop the nuts. 
4. To assemble the cheesecake, carefully remove the spring release on the tin and using a fish slice carefully slide the cheesecake off the metal bottom and remove the sheet of baking parchment underneath. Transfer to a serving platter, removing the parchment around the sides of the cheesecake. 
5. Spoon the syrup over the top of the cheesecake, before scattering with the nuts and arranging the filo shards on top, trying to give it as much height as possible. Enjoy!

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Keywords: cheesecake baklava, baklava cheesecake, baklava cheesecake recipe

The post Baklava Cheesecake recipe 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.

Making this Galaktoboureko with kataifi dough may sound a bit intimidating but if you follow my detailed recipe you will find out that it’s actually surprisingly simple! 

There are three key steps to make this delicious dessert: 

1. The first one is to prepare the syrup, which is really easy. All you have to do is put all the ingredients in a pot and bring to a boil.
2. The second step is to prepare the custard, which is the most tricky one, but I’ve got you covered below with my tips and tricks. 
3. And the third step is to work with the kataifi dough and assemble the galaktoboureko. 

So lets get started!

How to work with kataifi dough

Kataifi dough is a variation of the traditional phyllo dough, but instead of it being layer out in large sheets, it is made of fine strains of dough! If you’ve never worked with Kataifi dough (shredded phyllo) before, here are my tips to help you handle it right the first time:

1. It is very important to thoroughly defrost the kataifi dough. The key here is to let the dough defrost in the fridge overnight and not at room temperature, in order to prevent it from getting soggy.
2. Kataifi dough dries out very quickly, so it’s best to keep exposure to air at a minimum. Remove the plastic wrap only when you are ready to use it and when you are done preparing my Galaktoboureko with Kataifi, put it straight into the oven to bake.
3. Also to prevent it from drying, cover the kataifi dough with a damp towel and keep it covered, while you prepare the rest of the galaktoboureko.
4. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough!
5. Untangle the kataifi with your hands, making sure that there are no knots. Spread the kataifi apart, so that its strands are separated.
6. When it comes to buttering the dough, drizzle with a generous amount of butter. This will help the kataifi dough bake throughout. Just make sure not to touch and push the dough with your brush, so that it remains fluffy.

How to prepare the custard for the Galaktoboureko with kataifi

The Galaktoboureko with Kataifi custard consists of two separate mixtures that are combined in the end. 

The first mixture is a semolina based custard made from cream, milk, sugar, vanilla and butter. To prepare it you’ll be heating up your cream, milk, sugar, vanilla and semolina and mix until the ingredients combine and form a cream. 

Tip: Add the semolina slowly to the warm milk and whisk constantly to prevent it from forming lumps. 

Make sure you use some good quality heavy cream. After plenty of experimenting I’ve found that the best custard texture and flavour comes from using a good quality double/heavy (35%+ in fat) cream. This will make your custard filling silky smooth and will taste simply divine!

The second mixture are the eggs beaten with sugar. It is important to whisk the eggs until foamy, glossy and having formed soft peaks. This could take about 4-5 minutes using an electric stand or hand mixer. It is done when you lift your whisk and the mixture is holding its shape but is still soft in texture. 

Tip: You could also use a hand whisker if you don’t have an electric mixer, but it could take a bit longer. Make sure you keep your mixer bone dry.

The egg mixture is then folded in the semolina mixture with light movements so that it gives the custard volume and becomes more fluffy.

Using a spatula add some of the egg-sugar mixture in the custard mixture and fold with light circular movements from the bottom up. Gradually add all the egg mixture and fold. Set aside to cool down.

Tip: Make sure the semolina mixture is cool enough (under 50C/120F) when folding in your eggs so they don’t scramble.

How to prepare the Greek Galaktoboureko with Kataifi Syrup 

No Galaktoboureko is complete without some delicious syrup! You can experiment with different flavourings, but my favourite are cinnamon and lemon, which I find make it taste incredibly fresh and smell absolutely divine! 

To prepare the syrup simply pour all the ingredients besides the honey in a small pot and bring it to the boil. Let it boil until all of the sugar has fully dissolved. Remove it from the heat, add the honey, stir and let it sit until it fully cools down. You’ll need your syrup to be at room temperature when the Galakroboureko with kataifi comes out of the oven so make sure you make your syrup first!

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Chocolate Baklava
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita
• Samali – Semolina cake with mastic syrup 

Greek Galaktoboureko with Kataifi (Custard and shredded phyllo pie)

(85 votes, average: 4.72 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 90 min
• Total Time: 2 hours
• Yield: 15-16 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in syrup.. Well one couldn’t ask for more!

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Ingredients

Base Ingredients

• 500g kataifi dough (18 oz.)
• 250g butter (9 oz.)

For the Syrup

• 450g water (16 ounces)
• 780g sugar (28 ounces)
• peel of 1 lemon
• a cinnamon stick
• 10 drops of lemon juice
• 100g honey (3 ounces)

For the Custard

• 160g finely ground (thin) semolina (6 oz.)
• 220g sugar (7.5 oz.)
• 500g milk (17.6 oz.)
• 4 eggs
• 70g butter (2.5 oz.)
• 500g double (heavy) cream (17.6 oz)
• 1 tsp vanilla extract
• a pinch of salt

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Instructions

Prepare the syrup

1. To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel, cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved.
2. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.

Prepare the custard

1. To prepare your custard for this Galaktoboureko with Kataifi, pour into a saucepan the milk, the cream and half the sugar, and bring to the boil, making sure that you don’t whisk the mixture as the sugar at the bottom of the pan protects the milk from burning.
2. As soon as it comes to the boil and heats up, gradually add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy.
3. Remove the pan from the stove, add the butter and a pinch of salt and fold. Let it cool down while you are preparing your meringue. Just remember to whisk it once in a while so it doesn’t form a skin on top.
4. Place the eggs and the rest of the sugar in a mixing bowl. Use an electric mixer or electric hand whisk to whisk the eggs and sugar until the mixture is very fluffy and foamy and forms soft peaks. If using a mixer, set it to high speed and whisk for about 5 minutes.
5. Now fold together the two mixtures, from step 3 and step 4. With a spatula add 1/4 the egg-sugar mixture in the custard mixture and blend with a light circular motion from the bottom up. Gradually add all the mixture and fold. Set aside to cool.

Assemble the Galaktoboureko

1. For this Galaktoboureko Kataifi recipe, you need a large baking pan, approx. 25x30cm (or round 28cm diameter) / 10 x 12 inch.
2. Melt the butter (low heat) and butter the bottom and sides of the baking pan.
3. Untangle the kataifi using your hands, making sure that there are no knots and spread the kataifi apart, so that there are no tangles. This process should take about 4 minutes.
4. Add a bit more than half of the kataifi on the bottom of the baking pan.
5. Using your brush, sprinkle thoroughly the Kataifi with half of the melted butter. Make sure not to touch the dough with the brush.
6. Tip in the custard, smoothing the surface with a spatula
7. Cover the custard with the remaining kataifi. Press it down lightly and shape it. Use your pastry brush to help you turn the Kataifi dough towards the outer edges and bottom of the pan to seal the galaktoboureko with kataifi.
8. Drizzle the remaining melted butter on top.

Bake the Galaktoboureko 

1. Preheat the oven to 160C/ 320F.
2. Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.
3. As soon as the Galaktoboureko is ready, slowly ladle the cold syrup over the pastry. The kataifi galaktoboureko needs to be hot and the syrup cool.
4. Once the syrup is fully absorbed and the kataifi galaktoboureko is cool to the touch it is ready to serve. This should take about 1-1 1/2 hours! Enjoy!

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Keywords: galaktoboureko with kataifi

The post Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie) appeared first on My Greek Dish.