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…

• 

  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.

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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  Greek-style Yogurt Chocolate…

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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.

It takes just a few minutes to create and adds tons of flavor to any type of chicken. You can easily use it to add flavor to chicken for a meal or to great delicious grilled chicken for your next barbecue.

Greek Marinade for Chicken

Greek chicken marinade is a simple to prepare marinade to make your chicken more flavorful without a lot of extra work.

Marinades are used for all kinds of meat and this one could be adapted to other meats but is definitely a star when added with chicken.

• Easy to make: Marinade takes just a few minutes to prepare.
• Use with any type of chicken: You can add any cut of chicken into the marinade.

Greek marinade for Chicken with yogurt 

It is definitely best to use Greek yogurt for this recipe if you have it, because the yogurt works to tenderize the chicken. However, if you don’t have any Greek yogurt, you can use plain natural yogurt and it will work in a similar way.

If you don’t have any kind of yogurt you could use lemon juice as stated at the recipe below.

Tip: Depending on what you are serving with the chicken, you can add a teaspoon of sweet smoked paprika to the marinade for extra flavor.

Key Ingredients Greek Marinade for Chicken

Marinade: The marinade is made up of olive oil, lemon, garlic cloves, yogurt and red wine vinegar with dried oregano and runny honey in the mixture.

Chicken: You can use any type of chicken for the piece, thighs, breasts or chicken pieces. It is also optional if you want to have the skin on or off. You’ll want around 1lb or 1 ½ ounce for this recipe.

Greek chicken marinade Key Preparation Tips

Take a large bowl or a ziplock bag and add the oil, lemon zest, crushed and peeled garlic and Greek yogurt. Mix in the oregano, honey, and red wine vinegar and season with salt and black pepper. Use a whisk to combine them.

Take the chicken and add to the marinade bowl or bag then put in the fridge for a minimum of two hours, ideally overnight.

Preheat the oven to 200 degrees (390 F) and roast the marinated chicken for 20-30 minutes depending on the size. You might need nearer 40 minutes for something like bone in chicken thighs.

Tip: If you used chicken with skin on, transfer them to a grill and heat until the skin is crispy with a good level of caramelization.

How to cook the marinated chicken on the grilled pan or barbecue

If you want to grill the chicken instead, use a direct heat to caramelize the meat before moving it to the edge of the pan to cook indirectly.

I do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through.

Variations

There are two main variations for this Greek Marinade for chicken. First one is with yogurt and the second one is with lemon juice.

While I always use olive oil for marinades, you can switch the type of oil you use depending on the style of dish you want to use the chicken in. So you could use sesame oil for Asian style dishes or canola or vegetable oil for Mexican or American style dishes.

Making ahead of time and storing

You can store the cooked chicken for up to 2-3 days in the refrigerator in an airtight container and reheat it to use in different recipes.

Can you reuse leftover marinade?

You shouldn’t reuse a marinade that has contained uncooked chicken unless it has been cooked in some way. That’s because there’s harmful bacteria that can come from raw chicken and pass through the marinade.

As a best practice, if you want to use your marinade more than once, simply set aside a portion of the marinade in the fridge before you add the raw chicken. This leftover marinade can be safely used later for 2-3 days.

Serving suggestions

You can serve the chicken as it or can serve it alongside other Greek favorites such as salads:

1. Greek Orzo Salad (Orzo feta salad)
2. Traditional Greek salad (Xoriatiki)
3. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
4. Refreshing Watermelon Feta Salad recipe
5. Grilled Halloumi and Roasted Vegetables Salad Recipe
6. Greek Pasta Salad recipe
7. Greek chickpea salad

You could also serve it alongside some easy lemon rice, Greek lemon potatoes or vegetable dishes you love.

Other delicious chicken recipes

• Chicken souvlaki 
• Giouvetsi kotopoulo (Greek orzo and chicken)
• Lemony Greek rice pilaf with chicken legs 
• Greek chicken pie (kotopita)
• Greek lemon chicken and potatoes (kotopoulo lemonato)
• Homemade Greek chicken gyro 
• Greek lemon chicken soup (Kotosoupa Avgolemono)

Find out how to make Greek yogurt from scratch with my super easy recipe!

Greek marinade for chicken

(19 votes, average: 4.37 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 2 hours
• Cook Time: 30 min
• Total Time: 2 hours 30 minutes
• Yield: 3-4 portions
• Category: Main
• Method: Grilled
• Cuisine: Greek

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Description

All you need to take your chicken to the next level is a simple yet full of Mediterranean flavours marinade! And I have just the perfect Greek marinade for chicken for you to try!

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Ingredients

For Greek chicken marinade

• 90ml extra virgin olive oil (1/3 cup)
• zest of 1 lemon
• 2 large garlic cloves
• 3 tbsp Greek yogurt (or the juice of 1 lemon) 
• 1 tbsp dried oregano 
• 1 tbsp runny honey
• 2 tsp red wine vinegar
• 1 tsp salt
• black pepper
• 500g chicken thighs, breasts, or other chicken pieces, skin on or off (1 lb 1 1/2 oz)

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Instructions

1. In a large bowl or ziplock bag combine the oil, lemon zest, garlic cloves, peeled and crushed, Greek yogurt (or the juice of the lemon, if you don’t have any Greek yogurt to hand), dried oregano, honey, red wine vinegar, salt and plenty of black pepper. Whisk to combine.
2. Add your choice of chicken pieces and marinate in the fridge for at least two hours, but preferably overnight.
3. In the oven: In a 200 degrees (390 fahrenheit) oven roast the chicken pieces for 20-30 minutes depending on their size (40 minutes for bone in chicken thighs) until the meat is cooked through. If the pieces still have their skin, finish them under a hot grill if needed to get nice crispy skin and a good level of caramelisation. 
4. On a griddle pan or barbecue: Cook on a direct heat until the meat is caramelised before moving to the edge of the pan or an area of indirect heat to cook through. We do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through. 

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Keywords: greek marinade for chicken, greek yogurt marinade for chicken, greek lemon marinade for chicken

The post Greek Marinade for Chicken with Yogurt 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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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.

This classic Greek dish combines thin slices of marinated beef with an array of flavorful toppings to create a tantalizing combination of textures and flavors!

So grab your ingredients and get ready to make the best pan fried beef gyro just like served in your favorite Greek taverns!

What is Beef Gyro?

Beef gyros is a delicious Greek street food that is easy to prepare and perfect for any time of the day! Ok except maybe breakfast..

Slices of beef are marinated in a combination of spices and grilled to perfection. The juicy meat is then stuffed inside a warm pita bread with a variety of toppings such as tomatoes, onions, fries, lettuce and tzatziki sauce. 

The resulting combination of flavors and textures is nothing short of mouthwatering. Whether you are a seasoned cook or a beginner in the kitchen, this pan fried Greek beef gyro is a fantastic way to impress your guests and satisfy your cravings for delicious, homemade food!

• Easy to make: This is a really simple recipe that doesn’t require any special equipment
• Cooks in 20 minutes: There’s a bit of preparation needed, but cooking time is only 20 minutes

What you’ll need to make Beef Gyro souvlaki the traditional way

If you want to make authentic Greek Beef Gyro, you’ll need some key ingredients to get that traditional flavors. Sweet and smoked paprika and dried oregano are essential seasonings for achieving that savory and fragrant taste.

The best way to serve beef gyros is nothing other than wrapped in a delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here)!  

Or try making your own homemade pita bread with my super easy recipe!

Of course authentic Greek tzatziki is the preferred sauce to garnish with. Most Greeks enjoy their traditional Greek souvlaki with some potato fries stuffed in the pita so feel free to try adding some as well.

With these ingredients on hand, you’ll be well on your way to creating a delicious and authentic Greek meal.

Beef Gyro Key Ingredients

Marinated beef:  You’ll need 500g of beef steak along with juice and zest of a lemon, garlic, dried oregano, salt, runny honey, hot and sweet paprika and some black pepper.

Potato fries (optional): Choose a waxy potato and use oil for cooking them in.

Beef Gyros wrap (souvlaki): To make the beef gyro wrap (souvlaki) you’ll need some pita bread (use our Homemade Pita Bread to make your own), Authentic Greek Tzatziki, red onion, tomatoes and shredded lettuce (optional).

Key Preparation Tips

There are three main steps involved with this Beef gyro recipe:

1. Marinate the beef steak
2. Cook the steak and make the gyros
3. Make the potato fries and assemble the beef gyro wrap (souvlaki)

Beef gyro marinade

To prepare the beef gyro, marinate the beef one day in advance to let the flavours to mingle. In a dish that can fit the steaks in one layer, mix together the lemon juice and zest, crushed garlic, olive oil, dried oregano, salt, honey, paprika, and a generous amount of black pepper.

Rub the marinade into all sides of the beef using your hands. After that, put the beef covered in the fridge and let marinate overnight.

Cook the beef gyro

Heat a non-stick frying pan or seasoned skillet over high heat for a few minutes on each side to cook the beef. If the pan is in danger of burning, reduce the heat slightly. It is important to ensure a caramelized crust.

After removing the pan from the heat, trim off any excess fat and thinly slice the steaks. Before serving, return the slices to the pan and coat them well with the pan juices.

Make the potato fries

To make the potato fries, start by peeling the potatoes and cutting them into strips. Then, toss them in a sieve with a generous amount of salt and let them drain for 20 minutes.

Heat a large, heavy-bottomed saucepan over high heat and add enough olive oil to cover the potatoes by a couple of inches. Make sure to leave at least 1/3 of the pan empty to allow the oil to bubble up while cooking.

After the oil starts shimmering, drop a potato strip into the oil to test its temperature. The potato strip should immediately start bubbling and frying if the oil is hot enough to cook.

To cook the potatoes until they turn golden, add the remaining potatoes to the pan and fry them until golden and crispy.

After cooking the fries, use a slotted spoon to transfer them to a plate lined with kitchen paper. Then season with salt.

Serve the beef gyro wrapped in pita bread with fries, Tzatziki, red onion, tomatoes, and shredded lettuce.

What’s the best beef to use for beef gyro?

When it comes to making delicious beef gyros, the quality of the meat is important, but you don’t have to break the bank to achieve a great result!

Rather than splurging on expensive cuts, opt for a more affordable option that is still suitable for pan searing and has a good amount of marbled fat. This will ensure that your meat is tender, juicy and flavorful once you marinate it with your favorite spices and herbs.

How do you stop onions from being so sharp?

We’ve all been there – you’re prepping for dinner and slicing an onion when suddenly, the sharp smell overwhelms your senses. It’s no secret that raw onions can pack a punch, but fear not, there’s an easy solution.

Try this trick the next time you cook with onions and taste the difference! Simply soak the slices in a bowl of cold water for at least 20 minutes before draining and patting dry. This will not only remove some of the harshness but also leave the onion crispier and more enjoyable to eat.

Variations

Pan-fried Greek beef gyros is a delicious and flavorful dish that can be enjoyed in many different ways. Here are some variations you can try:

• Classic Greek beef Gyro Pita wrap: Layer thinly sliced beef in a pita with tzatziki sauce, onion, tomato and fries.
• Beef Gyro Salad: Place sliced beef on a bed of lettuce and add cucumbers, tomatoes, olives, and feta cheese. Dress with tzatziki sauce or Greek vinaigrette.
• Beef Gyro Pizza: Spread pizza dough with tzatziki sauce and top with beef, tomato, onion, and feta cheese.
• Beef Gyro Sliders: Serve small beef gyros on slider buns with onion, tomato, and tzatziki sauce.
• Beef Gyro Nachos: Spread pita chips with tzatziki sauce and top with beef, feta cheese, and diced tomatoes.
• Beef Gyro Omelette: Add sliced beef, feta cheese, and serve your omellete with tzatziki sauce for a Mediterranean twist.
• Gyro fries: Place the fries on a platter, then top with the beef gyro, some tzatziki sauce on top and diced tomatoes and onions.

Tip: To make a lighter version of the the dish replace the potato fries with my homemade version of baked potato fries.

Making ahead of time and storing

To store leftover beef gyro it is best to store every component separately. Wrap the beef separately from the pita and toppings to prevent any sogginess.

Place the beef in an airtight container or resealable plastic bag. Place the pita and any toppings in separate airtight containers or bags then store the containers or bags in the refrigerator for up to 3-4 days.

When you’re ready to eat the leftovers, reheat the beef in a pan over medium heat until warm. Assemble the gyros by placing the warm beef in the pita, topping with your desired toppings, and adding tzatziki sauce, if desired.

Note that tzatziki sauce should be stored separately from the gyros components and can be refrigerated for up to 1 week.

By storing your gyros components separately and in airtight containers, you can keep them fresh and ready for a delicious and convenient meal later on.

Serving suggestions

In addition to pita bread and tzatziki sauce, there are many delicious sides and accompaniments that you can serve with beef gyros. Here are a few options:

• Greek Salad: A classic side dish with lettuce, tomato, cucumber, onion, and feta cheese topped with a Greek vinaigrette.
• Lemon Potatoes: Roasted potatoes tossed with lemon juice, garlic, and oregano for a flavorful side dish.
• Grilled Vegetables: In-season vegetables such as bell peppers, zucchini, and eggplant can be grilled or roasted and served with the gyros.
• Pilaf Rice: A fragrant, flavorful side dish made with rice, herbs, and chicken or vegetable broth.
• Greek Fries: French fries coated with lemon juice, feta, and oregano for a Mediterranean twist on a classic side dish.
• Greek potato salad: a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.
• Dolmades: Grape leaves stuffed with rice and herbs, served cold as an appetizer or side dish.
• Greek Yogurt: A creamy and tangy side dish, perfect to balance the flavors in the gyros.

These are just a few ideas to get you started. Experiment with different sides and accompaniments to find your favorite combination!

Easy Beef Gyro recipe wrapped in Pita bread

(86 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Main
• Method: Fried
• Cuisine: Greek

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Description

Make your own traditional Greek souvlaki with beef gyro with this easy to follow recipe and discover what makes this dish the most popular Greek street food!

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Ingredients

Beef gyro marinade

• juice and zest of 1 lemon
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 1/2 tsp dried oregano 
• 1 tsp salt
• 1 tsp runny honey
• 1/2 tsp sweet smoked paprika
• 1/4 tsp hot smoked paprika
• black pepper, to taste
• 500g beef steak

For the potato fries (optional)

• 250g waxy potatoes (9 oz)
• oil
• salt

For the Beef Gyro pita wrap

• 1 x recipe Homemade Pita Bread
• 1/2 x recipe Authentic Greek Tzatziki
• 1 red onion, sliced
• 2 large tomatoes, sliced
• shredded lettuce

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Instructions

Beef Gyro marinade

1. Marinate the steak a day ahead. In a dish just big enough to sit the steaks in a single layer whisk together the juice and zest of the lemon, the garlic cloves, crushed, olive oil, dried oregano, salt, honey, paprika and a good amount of black pepper. Add the steaks and using your hands rub the marinade into all of the exposed meat. Cover and transfer to the fridge to marinate overnight.

For the potato fries

1. If you’re making the fries, peel the potatoes, and cut into strips. Toss in a sieve with a generous amount of salt and set aside to drain for 20 minutes. 
2. Heat a couple of inches of oil in the bottom of a large, heavy bottomed saucepan over a high heat, enough to generously cover the potatoes but allowing at least 1/3 of empty space in the pan to allow the oil to bubble up during cooking. 
3. Once the oil is shimmering, check the oil is hot enough to cook by adding a chip; it should start bubbling and frying instantly. Add the rest to the pan and cook for roughly 10 minutes, until the potatoes are lovely and golden. To make sure they cook evenly, stir occasionally with a long handled slotted spoon, but don’t touch them for the first 5 minutes of cooking time or else they’ll stick to the bottom of the pan. 
4. Once the potatoes are cooked, remove them from the pan with the slotted spoon onto a plate lined with kitchen paper, and season again with salt.

For the Beef Gyro pita wrap (souvlaki)

1. Heat a non-stick frying pan or a seasoned skillet over a high heat and cook the steaks to your liking, a few minutes on each side. Make sure you have a nice caramelised crust, but reduce the heat a little if you’re in danger of getting burnt pieces in the pan.
2. Remove the pan from the heat, and thinly slice the steaks, trimming off any excess fat. Return the slices to the pan and make sure they’re all coated in the pan juices before serving
3. Wrap the beef gyro with the olive oil chips, pita bread, Tzatziki, red onion, tomatoes and shredded lettuce. 
4. To serve, spread some tzatziki sauce on the pita breads and top with the beef gyros, some slices of red onion, some sliced tomato, fries and lettuce and wrap.

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Keywords: beef gyros recipe, Greek beef gyro, beef gyros marinade, homemade beef gyros, souvlaki gyro

The post Easy Beef Gyro recipe wrapped in Pita bread appeared first on My Greek Dish.

Read on to learn about the best potatoes for Greek potato salad and how to make this easy and flavourful dish to perfection!

What is Greek Potato Salad (Patatosalata)?

Greek potato salad (Patatosalata) is a classic rustic dish. It’s a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.

All the ingredients are mixed together and is served cold or at room temperature to allow the the flavours to mix!

This is a great side dish to serve with grilled meats or fish or as part of a summer meal. Enjoy Greek potato salad as an easy and flavorful way to enjoy the best flavors of Greece!

• Easy to make: This is a simple dish that’s ready in around half an hour
• Scale as you need: Make as much salad as you need for bigger occasions

Greek Potato Salad Key Ingredients

• Potatoes: You’ll need around 750g of baby potatoes for this recipe to serve up to six people.
• Salad ingredients: This potato salad recipe uses feta cheese, red onion, capers and lemon juice, along with fresh dill and parsley.

Key Preparation steps for Greek Potato Salad

There are just two main steps in creating this potato salad recipe:

1. Cook the potatoes
2. Create the salad

Cook the potatoes

Put the potatoes in a pan of cold water with lots of salt and bring to the boil. Cook for 20 minutes until tender, then drain and leave them to cool.

Create Greek Potato salad

Take a large bowl and whisk together the lemon juice and olive oil. Half the potatoes and add them to the bowl, then crumble in the feta.

Peel and finely chop the onion, then add to the potatoes.

Add the drained capers, chopped herbs and a good amount of black pepper.

Fold together the ingredients and season as needed. Leave to set for 20 minutes to let the flavors mix before serving.

What are the best potatoes for Greek potato salad?

For the best flavor and texture, the ideal potatoes to use in Greek potato salad are waxy varieties such as red potatoes or new potatoes.

These types of potatoes are lower in starch and will hold their shape better when boiled, resulting in a delicious and sturdy salad. Yukon Gold or russet potatoes can also be used but may break down more quickly.

What could you use in Greek potato salad in place of feta cheese?

If you’re looking for a substitute for feta cheese in Greek potato salad, try substituting it with crumbled goat cheese or a vegan cheese alternative. Both of these options will give the dish a tangy flavor and creamy texture similar to that of feta.

Consider adding capers or kalamata olives to add additional Mediterranean flair and saltiness.

What can you add if you don’t like capers?

If you don’t like capers, you can still achieve a similar flavor in a Greek potato salad with other Mediterranean ingredients. Try adding roasted red peppers or chopped artichoke hearts to give the dish extra texture and flavor.

Or, go with something more traditional and opt for chopped green olives or sun-dried tomatoes to give your Greek potato salad an extra punch. Finally, if you’re looking to add a bit of sweetness, consider some diced shallots.

Variations

Greek potato salad can be easily adapted to suit different tastes. For a saucier version of the dish, use plain Greek yogurt or mayonnaise and add diced cucumbers or tomatoes for a refreshing twist.

Add chili flakes or replace the feta cheese with crumbled goat cheese for a spicier version.

Substitute olives for the red onion and oregano for dill to give it a Mediterranean flair.

Serving suggestions

Greek potato salad is a versatile side dish that pairs well with roasted chicken or fish, grilled lamb, or other Mediterranean-inspired dishes.

It can also be served as a light lunch or dinner on its own, topped with chopped fresh herbs such as oregano, thyme, or parsley.

Try adding a few Kalamata olives, feta cheese and village bread for an easy and flavorful meal!

Other delicious Greek salads

If you love my salad, then you’ll also love my following handpicked recommendations!

1. Greek Orzo Salad (Orzo feta salad)
2. Traditional Greek salad (Xoriatiki)
3. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
4. Refreshing Watermelon Feta Salad recipe
5. Grilled Halloumi and Roasted Vegetables Salad Recipe
6. Greek Pasta Salad recipe
7. Greek chickpea salad

Easy Greek Potato Salad (Patatosalata)

(78 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus cooling and resting time)
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 portions
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for a delicious and flavorful side dish or a light meal? This Greek potato salad (Patatosalata) is the answer! A classic Mediterranean dish perfect for any occasion!

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Ingredients

• 750–800g baby potatoes (roughly 1 3/4 lb)
• salt
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 100g feta (3 1/2 oz)
• 1/2 red onion
• 4 tbsp capers in brine
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped flat leaf parsley
• black pepper to taste

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Instructions

1. To prepare this Greek potato salad recipe start by boiling the potatoes. Place the potatoes in a pan of cold water with a very generous amount of salt and bring to the boil. Cook until tender; this should take about 20 minutes. Drain, and set aside to cool.
2. To assemble the salad, in the bottom of a large bowl whisk together the extra virgin olive oil and the fresh lemon juice.
3. Halve the potatoes into the bowl, then crumble in the feta. Peel and finely chop the red onion, before adding it to the potatoes along with the drained capers, chopped herbs and a good amount of black pepper.
4. Fold together the salad and season to taste with more salt and pepper, if needed. Set aside to allow the flavours to blend for at least 20 minutes. Enjoy!

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Keywords: greek potato salad, patatosalata

The post Easy Greek Potato Salad (Patatosalata) appeared first on My Greek Dish.

So, if you want to try something beyond traditional Greek dishes but stick with something that many Greeks enjoy, Imam Bayildi is a perfect idea. This dish is a classic of Ottoman and “Politiki” cuisine, that is the best way to serve eggplants (or aubergines if you like) and is really easy to make!

What is Imam Bayildi?

Imam Bayildi is a classic vegetarian dish that can be served as a main or side dish. The story behind the name of the dish is that the first Imam to try it was so impressed by the flavor that he fainted! So the dish is called ‘the imam fainted’ in Turkish.

What you’ll need to make Imam Bayildi the traditional way

You can make this Imam Bayildi recipe at any time of the year but to get the best results, it is worth using summer aubergines and the best tomatoes. But if you can’t get good quality plum tomatoes, you can use the tinned variety. You might find you need to add some sugar to the sauce as tinned tomatoes tend to be a bit more acidic and the sauce will be sharper.

Imam Bayildi Key Ingredients

Basics: For this imam Bayildi recipe, you will want 1 large eggplant per 2 portions you want to create. You’ll also want onion and garlic cloves along with plum tomatoes for the basics of the dish.

Seasoning: To add flavor to the ingredients, use cumin, smoked paprika, oregano and either a little fresh parsley or mint. Have some tomato puree to use to bind them together and a little black pepper to finish.

Key Preparation steps 

There are three main steps involved with this Imam Bayildi recipe:

1. Prepare the eggplant
2. Make the filling 
3. Finish the dish

Prepare the eggplant 

Preheat the oven to 150 degrees (300 F). Half the eggplant and score the flesh with a cross-hatch marking with the tip of the knife, being careful not to break the skin. Rub plenty of salt into the flesh and set it aside.

Measure the olive oil in a cup or jug and keep it to one side by the stove. Add more oil to a large, non-stick frying pan over a high heat then fry the eggplant in batches, adding more oil as needed. The flesh needs to be golden.

Place the cooked eggplant in a baking dish snugly.

Make the filling for Imam Bayildi 

Reduce the heat under the pan to medium and cook the thinly sliced onions with a bit of oil and salt. Cook for 5-6 minutes until soft and starting to change color.

Finely slice the garlic cloves and add them to the pan then cook for another few minutes until soft and aromatic.
Roughly dice the tomatoes and add them to the pan, cooking for another 5 minutes until breaking down into a rough sauce.

Stir in the cumin, paprika, oregano and fresh herbs with tomato puree and season with salt and black pepper.

Tip: If you don’t like tomato skins in your sauce, the easiest thing to do is make a small cross on the top of each tomato with a sharp knife. Then submerge them in some boiled water. Once the water is cool enough to put your hands in, remove the tomatoes and the skin will come off.

Finish the dish

Remove the filling from the heat and stir in 4 tablespoons of water.

Use a spoon to add the mixture over the cut sides of the eggplant then drizzle with olive oil and cover the dish with foil.
Bake in the oven for 1 hour 30 minutes or until the eggplant is soft and has collapsed.

Leave to stand and serve warm or at room temperature.

Do you need to salt eggplants?

You may have heard that you need to salt eggplants before cooking them, but is this really necessary? Modern eggplant varieties are bred to be less bitter, so in most cases, there’s no need to salt them.

However, if you find that the eggplants you usually buy are bitter, or if you’re using an heirloom variety, it’s worth salting them.

To do this, simply season the eggplant halves with salt and leave them to sit for 30 minutes. This will help to remove any bitterness. Rinse the salt off and squeeze out any excess moisture before proceeding with the recipe.

It may seem strange to double-salt them, but the key to a delicious dish is to be bold with the seasoning!

Making ahead of time and storing

If you have any leftovers, allow them to cool then store them in an airtight container and keep them in the refrigerator for up to 3 days.

You can freeze it once it is cold and use a freezer-safe bag or container. Store for no more than 3 months and allow to defrost overnight before reheating in the oven for 10-15 minutes.

Serving suggestions

Imam Bayildi is great on its own but you can also serve it as part of a meze-style meal. You can serve it with some plain rice or steamed vegetables but avoid anything too spicy as this could make the meal too strongly flavored.

Love eggplant? More recipes to try

Take a look at my some of my favorite Greek eggplant recipes like:

1. Traditional Moussaka with aubergines and potatoes
2. Stuffed eggplants with mince (Melitzanes papoutsakia)
3. Eggplant dip (Melitzanosalata)
4. Pan-fried battered eggplants (Melitzanes tiganites)
5. Vegan Moussaka with Lentils 
6. Vegetarian Moussaka with mushroom sauce

Imam Bayildi recipe

(97 votes, average: 4.78 out of 5)
Loading...

• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus cooling time)
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4 pieces
• Category: Main
• Method: Baked
• Cuisine: Politiki
• Diet: Vegan

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Description

Imam Bayildi (stuffed eggplants) is a simple, delicious vegan dish, packed with so much flavor! An amazing combination of fresh aubergines stuffed with a juicy tomato based filling, caramelised onions, garlic with aromatic herbs and spices!

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Ingredients

• 2 large eggplant
• salt
• 150ml olive oil
• 1 brown onion
• 4 large garlic cloves
• 4 large plum tomatoes
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato puree 
• handful fresh parsley or mint, or a mixture of the two, plus extra to serve
• black pepper, to taste

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Instructions

1. Pre-heat the oven to 150 degrees (300 fahrenheit).
2. To make this Imam bayildi recipe start by preparing the eggplants. Half the eggplant and score the flesh on a cross hatch, trying not the break the skin with the tip of your knife. Rub a generous amount of salt into the flesh, and set aside. 
3. Measure out the olive oil in a measuring cup or jug, and keep it by the stove. Add a generous splash to a large, non-stick frying pan set over a high heat. Fry the eggplant, working in batches and adding a little more oil if necessary until their exposed flesh is golden. As you remove them from a pan, nestle them cut side up in a baking dish just large enough to fit them snugly.
4. Reduce the heat to medium and add the onion, thinly sliced into half moons along with another splash of oil and another pinch of salt. Fry for 5-6 minutes or so until they’re soft and just starting to colour.
5. Finely slice the garlic cloves before adding them to the pan and cook for another couple of minutes until they’re soft and aromatic. 
6. Roughly dice the tomatoes and add them to the pan, cooking for a further 5 minutes until they start to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely chopped. Season generously to taste with more salt and a little black pepper.
7. Remove from the heat and stir in 4 tbsp of water before spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining olive oil over the dish before covering with foil and baking for 1 hour and 30 minutes, or until the aubergines and soft and have collapsed. 
8. Leave to stand and serve either warm, or at room temperature. Enjoy!

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Keywords: imam bayildi

The post Imam Bayildi recipe appeared first on My Greek Dish.