Eggs with Yogurt - Cilbir

In a small mixing bowl, combine the yogurt, garlic and salt. Divide the mixture into 4 ovenproof ramekins and place in a slow oven to heat through. Add the vinegar to boiling water, and poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven. Melt the butter in a small skillet. Stir in the paprika, and distribute the butter over the eggs. Serve immediately.

Cinnamon Wine Soup

In a saucepan, simmer together the wine, cinnamon and lemon peel for 10 minutes. Blend the cornstarch with 3 Tbsp. of cold water in a mixing bowl. Stir in 3 cups of water, transfer to a separate saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture into the wine and add the sugar, stirring well (may add more sugar to taste).

Slowly spoon about 1 cup of the hot wine soup into the egg yolks, beating constantly. Pour the mixture back into the soup slowly, beating constantly. Heat through but do not boil. Taste and correct the seasoning with sugar if necessary. May be served hot or chilled.

Zucchini Stuffed with Cheese

Drop the squash into a large amount of lightly salted boiling water and reduce the flame, simmering until the squash are just tender (about 15 minutes). Drain and let cool.

In a mixing bowl, combine the cheeses, flour, dill, garlic, pepper and a bit of salt.

Slice the squash in half lengthwise and scoop out the seeds. Arrange, cut side up, in a serving dish and sprinkle the shells with pepper. Fill with the cheese mixture, dust lightly with breadcrumbs and dot with butter. Glaze under a hot broiler until the cheese is sizzling. Over all, drop some of the clarified butter and sprinkle lightly with paprika. Serve hot with the rice pilaf.

Rice with Nuts

In a saucepan, combine the rice with 2 1/4 cups of water and the salt. Cover, bring to the boil, reduce the flame and cook over a low flame until the rice is dry and tender.

Heat the oil in a skillet and lightly saute the pine nuts and almonds. Add the nuts, honey and soy sauce. Toss gently with the cooked rice and serve piping hot.

Rose Petal Sherbet

Note: Rose petal jam, crystallized rose petals and rose water may be purchased in most health food and natural food shops.

In a small saucepan, gently heat the jam and then strain well. Dilute with 3 cups of water and add the lemon juice and pineapple. Heat through and then remove from the flame and let cool for 20 minutes.

Transfer the mixture to chilled ice trays. Cover with foil and place in the freezer until the mixture is thick. Stir well and refreeze. Stir once more when the mixture is thickened but before frozen through. Let freeze solid. Remove from the freezer about 15 minutes before serving. If desired, garnish with crystallized rose petals.

Note: This recipe will serve 8-12. The unused portions may be kept in the freezer nearly indefinitely.

Arak Cookies

Let the butter soften at room temperature and cream it together with the sugar and egg yolks. Add the arak and cream together again. Sift the flour and baking powder into this mixture and knead into a firm dough. Add the almonds and knead again.

Form the dough into 3" (7 1/2 cm) crescents and place these on an ungreased cookie tin. Bake in a medium oven until the cookies are done (20-25 minutes). Remove from the oven, let cool for 5 minutes and sprinkle with the confectioners' sugar. May be served hot or cool.

Asparagus with Egg and Lemon Sauce - Asparagi me Avgolemono

Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain.

Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Avgolemono Sauce

Note: Greeks adore this sauce and it can be put to good use in soups, in fish and lamb dishes and with salads.

Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened. Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).

Bean Soup - Fassouladha

Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.

In a large saucepan, heat the oil and saute the onion, carrots, celery and garlic until the onions are translucent.

Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.

Cover and continue to simmer gently for 2 hours longer. Add 1 Tbsp. of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.

Leg of Lamb with Olive Sauce - Arni Arrosto

Prepare a stock by combining the lamb bones, carrots, onions, bouquet garni and 3 1/2 cups of cold water. Season with salt and pepper, cover, bring just to the point of boiling and then immediately reduce the flame so that the stock simmers gently for 1 hour.

Place the leg of lamb on a roasting pan. Make insertions into the lamb with a very sharp knife, and in each insertion, place a sliver of garlic. Rub the meat with salt and pepper and then with olive oil. Place in an oven that has been preheated to 200 degrees Celsius.

After 15 minutes, reduce the oven temperature to 170 degrees Celsius and continue to roast the meat, basting often with the drippings and oil until the meat is done. Remove the lamb to a preheated platter and set aside to keep warm.

Spoon off the excess fat from the pan juices and discard.

Strain the stock and add 1 cup to the pan juices. Place the pan over a medium flame and stir well, scraping all the particles that stick to the pan. Add the remaining stock, stirring constantly and boil the mixture down until it leaves about 2 cups of gravy. Add the olives, anchovies, parsley, chopped garlic, lemon juice and paprika and heat through, stirring constantly until well blended. Correct the seasoning with salt and pepper to taste. Carve the lamb and serve the gravy in a separate dish.

Herbed Fried Fish - Psari Tiganito me Saltsa

In a small mixing bowl, combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2-3 times and then shake off whatever excess adheres.

In a large skillet, heat the oil and fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. Add the remaining ingredients (except the parsley and lemon wedges) to the oil and, over a low flame, stirring, scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour over the fish and serve immediately, garnished with the parsley and lemon wedges.

Braised Potatoes - Patates Spiros

Heat the oil in a heavy skillet and saute the onion and garlic until golden-brown. Add the potato slices, tomato puree, salt, pepper, oregano and just enough stock to cover the potatoes. Season to taste with Tabasco. Bring to a boil and then reduce the flame. Simmer, uncovered, until the potatoes are tender (about 25 minutes).

Honey Cake with Nuts - Karidopitta

In a small saucepan, heat 3/4 cup of water and in this dissolve half the sugar. Bring to a boil and simmer for 5 minutes, stirring regularly. Stir in the honey, lemon juice and half of the cinnamon and simmer, stirring for 5 minutes longer. Remove from the flame and let cool for 1/2 hour.

In a mixing bowl, combine the flour, baking powder, half the nuts and the remaining cinnamon.

In another bowl, cream together the butter and remaining sugar until light in color. To this mixture add the egg yolks, one at a time, beating well. Beat in the walnut mixture.

In yet another bowl, beat the egg whites stiff and gently fold these into the nut and flour mixture. Transfer to a well-greased baking tin about 8" (20 cm) square, sprinkle the top with the remaining nuts and bake in a medium oven until a wooden toothpick placed in the center comes out clean (about 50 minutes). Remove the cake from the oven and cut into square or diamond portions in the baking tin. Pour the cooled syrup over and let stand, covered, overnight. Serve at room temperature.