Excerpt for Homemade Greek Takeout Cookbook: 75 Favorite Greek Food Takeout Recipes For Everyone by , available in its entirety at Smashwords

Homemade Greek Takeout Cookbook

75 Favorite Greek Food Takeout Recipes For Everyone

Kim Ellis

Copyright © 2016 Kim Ellis

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Published by Winsome X Publishing at Smashwords 2016

Table Of Content











The Greeks love good food, enjoyed in good company. They have a philosophy of eating and sharing meals with family and friends around the table, where the subject of discussion is mostly centered around how great and how savory the meal is.

Thousands of years of absorbing culinary influences from other cultures, such as the Romans, Turks, Balkans, Slavs, Venetians, and even the English has culminated into what is known as Greek Cuisine today. Greek cuisine is simply a remarkable fusion of the East and West. Some dishes are from the Hellenistic and Roman periods. Lentil soup is as old as ancient Greece. Feta cheese is Byzantium. Lots of Greek dishes such as moussaka and tzatziki are part of the larger tradition of Ottoman cuisine. Greek cuisine is a trip back through Greece's rich history of the emergence and exit of different cultures. It offers an exceptionally rich array of foods that are the culmination of thousands of years of cooking, eating and living. Greek cuisine is the perfect example of traditional Mediterranean eating.

The secret of tasty Greek cooking is its simplicity and frugality. The cuisine utilizes fresh ingredients, but in limited quantity. Spices are sparingly used, so as not to overpower the flavor of a meal or end up altering the meal taste. Meals are cooked to ensure that the taste absorbs the flavor of the main ingredients. For instance, a fish dish should taste of fish! Nevertheless, herbs and spices such as oregano, garlic, mint, onion, bay laurel leaves and dill are incorporated in each dish.

Wheat, olive oil and wine constitute the triad of the Greek diet. Greek food relies heavily on olive oil, wine, fish, and lamb. The terrain makes it easy to raise goats and sheep. While beef dishes are rare, fish is commonly eaten. Olives, Feta cheeses and yoghurt are popular ingredients in many dishes. Greek Olive oil is used in everything! Commonly drizzled over cooked food, it is common place to order a meal in Greece and see it drizzling with oil. For seasoning; oregano, salt and pepper are preferred for flavoring food or for marinating.

The Greek just know how to marinate meat. They marinate to enhance a particular flavor without detracting from it. Lamb cutlets (Paidakia) is marinated with just salt, pepper and oregano and then grilled the charcoal way. Lemons and garlic are generously used in sauces and dressings to flavor veggies, meat, and fish.

Greeks are lovers of wine, which they consume regularly with food but in moderation. They also enjoy ouzo, an aniseed-flavored alcoholic drink. For non- alcoholic beverage, they prefer strong black coffee, served in small cups.

Greek food is simple and classy; it’s tasteful, nutritious and healthy. Some of the favorite cooking methods used are grilling, baking, frying, roasting and stewing. Many ingredients used in cooking Greek foods are readily available in the markets.

Basic Ingredients of Greek Cooking

Greece’s perfect Mediterranean climate makes it suitable for basic ingredients to flourish. They include olives and olive oil, which are as common as water; as well as legumes and seasonal vegetables, the mainstay of traditional Greek cooking. Traditionally, Greeks must eat beans at least once in a week. Lentil, fava bean, chick pea, vetch, or split pea, are some of these legumes that are incorporated in baked casseroles, soups and stews and form part of Greece cooking.

Feta is the national cheese of Greece. By law, it can only be produced in certain Greece regions: Macedonia, Thrace, Epirus, Mainland Greece, Lesvos and the Peloponnese. Feta is used in Greek salad and pairs well with other vegetables like eggplants, tomatoes and peppers. It may be mild or sharp, creamy or hard according to preferred texture and flavor. Other preferred cheeses used for cooking include Kefatyri, Kasseri, Mizithra and Manouri.

Fish and seafood is greatly loved in Greeks, given the country’s Mediterranean terrain. Fresh fruits and vegetables are very essential in Greek cuisine. The warm Greek climate makes it easy to grow them. Colorful and flavorful veggies such as archichokes, spinach,horta (wild greens), zucchini, eggplant and tomatoes form an essential part of Greek cooking.Fresh fruits, such as apricots, grapes, cherries, watermelons, melons and peaches with their rich flavor and aroma are also utilized.

Greece produces the best honey in the world. Its rich flora enables bees to feed on different types of wild flowering plants. This is why Greek honey is distinguished by what bees graze on and by the season. Additionally, Greece is the world’s third largest producer of olive oil. It is the main fat used in cooking and used as for garnishing and saucing. It is used in baking and commonly drizzled over raw dishes.

Kalamata is the world’s most famous olive. It is stored in olive oil or vinegar. Other dark olives are used as well. They make excellent snacks and are great addition to a lot of food.

The creamy texture and delightfully sour flavor of Greek yoghurt is enjoyed in many parts of the world. It is highly nutritious; containing twice as much protein in regular yoghurt and packed with calcium and probiotics. Go for fat-free, plain Greek yoghurt and sweeten it by adding honey, maple syrup or fresh fruit. For a satisfying crunch, add ground flaxseed, nuts and puffed rice cereal.

Greek Kitchen Essentials

To cook great-tasting Greek food, you do not need many special utensils and equipment, but a few good items that are strong, durable and readily available. These utensils make cooking a little easier and more enjoyable.

1. Mortar and Pestle comes in different sizes, colors and materials. They are useful for a lot of things. Stone mortars can be used for pulverizing seeds grinding spices and crushing herbs or garlic.

2. Wooden Spoons & Spatulas: wooden spoons or spatula are a necessity. They help in various tasks such as preparing mashed potatoes, stirring the dishes and if it’s a silicon spatula, mixing food at higher temperatures.

3. Olive Oil Can: Olive oil is an integral aspect of Greek cuisine. An olive oil-can keeps the oil safe. It helps to drizzle oils over salads and other dishes. There are various sizes and shapes with sprouts that let out small quantities. Buy a polished stainless steel one to prevent the olive oil from being damaged by exposure to light.

4. Use a spice grater to get the best flavor out of your spices and herbs. Nutmeg, cinnamon, all spice and many others are available in whole forms but a spice grater grates the spices, enabling you to get the best aroma in your meal.

5. Cheese Grater: A Greek kitchen must have a cheese grater. Many recipes involving cheese call for grating. Buy a good cheese grater that can grate cheese, irrespective of texture. You could use the conventional four-sided tower shaped grater or get the flat, handheld kind, if you are a careful person. Otherwise, use the rotary version of the grater instead.

6. Pepper Grinder: Greek recipes always call for freshly ground pepper. For an authentic Greek meal, use a pepper with an adjustable grind, so you can grind it fine or coarse, whenever necessary.

7. Whisks: make traditional sauces like béchamel, latholemono (oil-lemon), avgolemono (egg-lemon) easily with a whisk. Use a medium sized whisk. Mixing eggs is also a made easier with a whisk.

8. Straight Wood Rolling Pin: For Greek pastries; use straight wood rolling pins to roll out dough. The pin makes it possible to apply even pressure across the dough.

9. Honey Dipper: Honey is used in many Greek desserts. For those sweet-tasting desserts, you will need this inexpensive utensil for drizzling honey.

10. Pastry / Basting Brush

Pastry / basting brushes make it easy to apply pastries, vegetables and meats with oils and butters. Use them to brush phyllo dough with oil or butter, to coat vegetables with olive oil, to grease pans lightly among other pastry functions.

Baking Pans & Pots: metal baking pans and pie tins are essential for those pies, Breakfast pastries, and desserts are part of Greek cooking. Large pot is another vital item for Greek cooking. Many recipes include one-pot meals.


Dolmades (Stuffed Grape Leaves)

A traditional appetizer made with grape leaves and stuffed with rice.

Servings: 30

Preparation time: 30mins

Cook time: 1hr 10mins


½ cup of extra virgin olive oil

1 large-sized yellow onion, chopped

1 teaspoon of grated lemon zest

½ cup of pine nuts

1 small-sized fennel bulb, halved and diced

1 cup of long-grain rice

1 ½ cups of chicken stock

¼ cup of flat-leaf parsley, chopped

2 tablespoons of dill leaves, chopped

1 (8-ounce) jar of grape leaves

Kosher salt

Freshly ground black pepper

Juice of 2 lemons


For Filling:

1. Coat a saucepan with ¼ cup of olive oil and place over medium heat. Add in onion, lemon zest and fennel and stir for about 10mins until it is soft.

2. Add in the rice and pine nuts and for 2mins, let it sauté, stirring it in the process.

3. Add ½ cup of chicken stock and reduce heat. Let it simmer for about 10mins until all the liquid becomes absorbed and the rice becomes al dente.

4. Turn the cooked rice mixture into a bowl, add parsley and dill. Add salt and pepper to taste. Leave to cool.

For Grape Leaves:

1. Get a big pot of water and bring to simmer. For 5mins, blanch the grape leaves in the hot water until it becomes pliable. Drain the water.

2. Trim/ remove any hard veins and stems from the leaves. Using paper towels, pat dry.

To Make The Dolmades:

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(Pages 1-7 show above.)