Woxivo Kouzina | Greek Aegean Recipes Without Vegetable Oil

Avgolemono Soup

⏱ 50 min🍽 6 servings🔥 Easy

Silky chicken and rice soup finished with a bright egg and lemon emulsion. Comfort in a bowl from every Greek grandmother's kitchen.

Ingredients

1 whole chicken (about 1.5 kg)
2 liters water
1 onion, halved
2 carrots, whole
1 stalk celery
¾ cup short grain rice
3 large eggs
Juice of 2 lemons
2 tbsp butter
Salt and white pepper to taste
Fresh dill to garnish

Instructions

Place chicken, onion, carrots, and celery in a large pot with the water. Bring to a boil, skim the foam, then simmer 50 minutes until tender.
Remove the chicken and vegetables. Strain the broth and return it to the pot.
Add rice to the broth and simmer 15 minutes until just cooked. Stir in the butter.
Whisk eggs and lemon juice in a bowl. Slowly ladle in 2 cups of hot broth while whisking, to temper the eggs.
Lower the heat and pour the egg mixture back into the pot, stirring constantly. Do not let it boil.
Shred some chicken back into the soup. Season, garnish with dill, and serve warm.

Lamb Kleftiko

⏱ 3 hr 30 min🍽 4 servings🔥 Medium

Lamb slow baked in parchment with olive oil, lemon, garlic, and oregano until it falls off the bone. The classic dish of the mountain shepherds.

Ingredients

1.5 kg lamb shoulder, cut into large pieces
¼ cup extra virgin olive oil
Juice of 2 lemons
6 cloves garlic, sliced
2 tbsp dried Greek oregano
3 bay leaves
2 red onions, cut into wedges
200g Greek feta, cubed
4 small potatoes, halved
Salt and black pepper to taste

Instructions

Marinate the lamb with olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 2 hours or overnight.
Preheat oven to 160°C (320°F). Lay two large sheets of parchment over foil.
Pile the lamb, onions, potatoes, bay leaves, and feta in the center. Fold the parchment into a sealed parcel.
Bake 3 hours until the lamb is meltingly tender.
Open the parcel carefully, raise heat to 200°C (400°F), and roast 15 minutes to color the top.
Rest 10 minutes and serve straight from the parcel with the pan juices.

Tsipoura sti Schara

⏱ 35 min🍽 2 servings🔥 Easy

Whole sea bream grilled over coals and dressed with the island ladolemono of olive oil, lemon, and oregano. The taste of an Aegean summer.

Ingredients

2 whole sea bream, cleaned and scaled
5 tbsp extra virgin olive oil
Juice of 1½ lemons
1 tbsp dried oregano
2 cloves garlic, minced
1 lemon, sliced
A few sprigs fresh parsley
Sea salt and black pepper to taste

Instructions

Pat the fish dry and score the skin twice on each side. Season inside and out with salt and pepper.
Stuff the cavities with lemon slices and parsley. Brush the skin lightly with olive oil.
Grill over medium hot coals 6 to 7 minutes per side until the skin is crisp and the flesh is opaque.
Whisk the remaining olive oil, lemon juice, garlic, and oregano into a ladolemono dressing.
Plate the fish and spoon the warm dressing generously over the top.
Serve at once with a simple green salad.

Gemista

⏱ 1 hr 30 min🍽 6 servings🔥 Medium

Tomatoes and peppers baked until sweet, filled with herbed rice and plenty of olive oil. A beloved vegetable centerpiece of the Greek summer table.

Ingredients

6 large ripe tomatoes
4 bell peppers
½ cup extra virgin olive oil
1 cup short grain rice
2 onions, finely chopped
3 cloves garlic, minced
½ cup chopped parsley and mint
2 tbsp pine nuts
2 potatoes, cut into wedges
Salt and black pepper to taste

Instructions

Preheat oven to 180°C (355°F). Slice the tops off the tomatoes and peppers and scoop out the flesh, reserving the tomato pulp.
Saute the onions and garlic in half the olive oil until soft. Add rice and pine nuts, stir 2 minutes.
Add the chopped tomato pulp and herbs. Cook 5 minutes until the rice is half done. Season well.
Fill the vegetables three quarters full with the rice mixture and replace their tops.
Nestle them in a baking dish with the potato wedges. Drizzle the remaining olive oil and a splash of water.
Bake 1 hour 10 minutes until tender and golden. Rest before serving warm or at room temperature.

Spanakopita

⏱ 1 hr 15 min🍽 8 servings🔥 Medium

Crisp layers of phyllo brushed with butter and olive oil, wrapped around a savory spinach and feta filling. The most loved pie in Greece.

Ingredients

1 package phyllo pastry, thawed
1 kg fresh spinach, washed and chopped
300g Greek feta, crumbled
1 bunch spring onions, sliced
½ cup chopped dill
3 eggs, beaten
6 tbsp melted butter
3 tbsp extra virgin olive oil
Pinch of grated nutmeg
Salt and black pepper to taste

Instructions

Wilt the spinach in a dry pan, drain very well, and squeeze out all the liquid.
Saute the spring onions in the olive oil until soft. Mix with spinach, feta, dill, eggs, and nutmeg. Season.
Preheat oven to 180°C (355°F). Brush a baking dish with butter and layer 6 sheets of phyllo, brushing each.
Spread the filling evenly, then top with 6 more buttered phyllo sheets. Tuck the edges in.
Score the top into squares and brush with the last of the butter.
Bake 50 minutes until deep golden and crisp. Cool 10 minutes before cutting.

Galaktoboureko

⏱ 1 hr 30 min🍽 10 servings🔥 Medium

Golden phyllo wrapped around a creamy semolina custard, soaked in lemon scented syrup. The crown jewel of the Greek dessert table.

Ingredients

1 package phyllo pastry, thawed
1 liter whole milk
¾ cup fine semolina
4 eggs
¾ cup sugar (for custard)
150g butter, melted
Zest of 1 lemon
1 tsp vanilla
Syrup: 1½ cups sugar, 1 cup water, 1 strip lemon peel, 1 tbsp lemon juice

Instructions

Warm the milk with lemon zest. Whisk in semolina and cook, stirring, until thickened. Remove from heat.
Beat eggs with sugar and vanilla, then temper into the warm semolina to make a smooth custard.
Preheat oven to 180°C (355°F). Butter a dish and layer 7 phyllo sheets, brushing each with butter.
Pour in the custard, fold the overhang over, and top with 6 more buttered phyllo sheets. Score the top.
Bake 50 minutes until deep golden and set.
Meanwhile simmer the syrup ingredients 10 minutes. Pour the cool syrup over the hot pastry and let it soak before serving.

Greek Aegean Cooking Without Vegetable Oil

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Greek Aegean Recipes

Avgolemono Soup

Ingredients

Instructions

Lamb Kleftiko

Ingredients

Instructions

Tsipoura sti Schara

Ingredients

Instructions

Gemista

Ingredients

Instructions

Spanakopita

Ingredients

Instructions

Galaktoboureko

Ingredients

Instructions

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