GREEK CHRISTMAS DISHES

 

                           

 

Greeks are celebrating Boxing Day, the day after Christmas, with fear and awe due to the coronavirus which is panicking mankind.  So, we must be cautious keeping all the proposed restrictions with patience and persistence but we shouldn’t be overactive.

   

However, we must be happy, take care of each other, listen to music, read interesting books, exercise and cook small delicacies for our loved ones.

 

Here are several recipes of dishes and sweets that we Greeks prepare around Christmas and New Year.  

 

 

                                          PORK STEW WITH AVGOLEMONO SAUCE

Ingredients:

4 tbsp butter

62.5 ml ( ¼ cup) olive oil

1 kg 387 grams (3 ½ lb) leg of pork, trimmed of fat and cut into bite-sized pieces

2 leeks, split lengthwise, thoroughly washed and thinly sliced

2 onions, peeled and finely chopped

2 tbsp plain flour

500 ml (2 cups) tasty meat stock

10 large celery stalks, threaded and cut into bite-sized pieces

¼ cup dill, finely chopped

Juice of 2 lemons

Zest of 1 lemon

3 eggs

Salt and freshly ground pepper to, taste for about

 

Sauté the pork in olive oil and butter, season with salt and freshly ground black pepper, until nicely browned, and transfer to a dish with a slotted spoon.

 

Add the leeks and onions to the saucepan and sauté for about 5 minutes, until tender.  Add the flour and cook for 3 minutes until incorporated.  Add the celery and the meat stock and bring to the boil.  Reduce the heat to medium-low and simmer covered for about 10 minutes.  Add the pork and dill to the pot and simmer, covered, for 45 minutes, stirring occasionally.

 

Whisk the eggs until frothy, slowly whisk in the lemon juice and zest and ladle 1 cup of hot stock into the egg/lemon mixture whipping constantly to temper the eggs.

 

Remove the saucepan from the heat and add the egg and lemon mixture. Heat over very low heat, stirring constantly until the sauce bubbles and thickens, but take cake not to let the sauce to boil to prevent the eggs from curdling.

 

Taste and season with extra salt and pepper and lemon juice if necessary.  Serve with potato chips.       

 

 

                          CABBAGE LEAVES STUFFD WITH MINCED MEAT

 

 

Ingredients:

One 1 ½ -2 kg (3-4 lb) head of cabbage

½ kg (1 lb) minced veal

½ kg (1 lb) minced pork

1 cup rice, rinsed

2 onions, peeled and  grated

A little chopped cabbage

6 smoked ham ribs, cut into small pieces

10 tomatoes, cut in half, deseeded, grated, skins discarded

 

 

           

 

                                              CHRISTOPSOMO

                                           Greek Christmas Bread

 

A delightful bread.

250 ml (2 2/5 cups) water at room temperature

18 g    dry yeast

120 g (4 oz) sugar

62.5 ml (¼ cup) olive oil and extra for the bowl

 

1 kg (2 lb) plain flour

1 tsp cinnamon

Salt to taste

30 g (1 oz) anise

100 g (3.3 oz) walnuts, chopped

 

Glaze:

½ cup brandy

1 cup brown sugar

Sesame seeds 

1 unshelled walnut

 

In a large bowl, place the first four ingredients, add two tbsp of flour, cover, and allow to prove until frothy.

 

Fold in the remaining flour, the spices, salt and walnuts until a pliable dough is formed, knead for five minutes, cover with a cloth and a small banket and allow do rise, in a warm place, for about 6 hours.

 

Then place in a tin lined with parchment paper, brush with glaze and sprinkle with sesame seeds.   Make the sign of a cross, garnish with an unshelled walnut and bake for 45 minutes until puffed and golden.