Stuffed Grape Leaves (Dolmades) 1 1/2 pounds ground round or turkey 1 onion, finely chopped 1/2 cup raw rice Salt and pepper, to taste 1 tablespoon mint 1 tablespoon parsley 1 egg, beaten 1 cup canned tomatoes, undrained 1/2 teaspoon dill 1/2 ...

Tiropetes (Cheese-Filled Triangles) 1 pound feta cheese* 2 eggs, slightly beaten 1/4 cup finely chopped chives 1/4 teaspoon white pepper 1 pound frozen phyllo leaves, thawed 1/4 cup butter or margarine, melted Crumble cheese in small bowl; mash with ...

Tomato Pilaf 2 medium tomatoes, coarsely chopped 2 tablespoons chopped onion 2 tablespoons butter or margarine 2 cups water 1 cup uncooked regular rice 1 teaspoon instant beef bouillon 3/4 teaspoon salt 1/8 teaspoon pepper Cook and stir tomatoes and ...

Traditional Greek Lamb in Egg Lemon Sauce 2 pounds lamb shoulder 1/4 cup butter 1 teaspoon dry dill weed or 1 tablespoon fresh dill Salt, to taste Pepper, to taste 6 bunches scallions, chopped 1 1/2 cups water Trim excess fat from meat and cut into ...

Tzatziki (Greek-Turkish) 4 cucumbers 3 cloves garlic, peeled and minced 1 tablespoon olive oil Salt and pepper, to taste 2 cups yogurt, or yogurt and sour cream mixed Peel and seed the cucumbers, and put through a fine grater (not a blender). Allow ...

Xoriatiki (Greek "Village" Salad) Serves 6. 4 ripe tomatoes 1 cucumber 1 onion 1 green bell pepper Olives Capers Oregano Salt 1/3 pound feta cheese, crumbled 1/2 cup olive oil Cut the vegetables into slices and mix in a salad bowl. Top ...

Zesty Chicken Oregano (Kotopoulo me Riganates Skaras) 1 (2 1/2 to 3 pound) broiler- fryer chicken, cut up 1/2 cup olive oil or vegetable oil 1/4 cup lemon juice 2 teaspoons dried oregano leaves 1 teaspoon salt 1/2 teaspoon pepper 1 clove garlic, ...