authentic greek meal

Easy: ***
Tasty: ****1/2

Tonight, John cooked us an authentic Greek meal of Avgolemono soup, Dolmathes, and Souvlaki. Hard to pronounce, but not to make! John said it was easy to prepare; but it was a bit time consuming, since the Dolmathes are served cold and the Souvlaki meat has to marinate.

This was as delicious a meal as any we've had in our favorite Greek restaurants :)     OPA!!!!!

All recipes are from Eat Greek Tonight

Avgolemono Soup (Lemon Grass Soup)

4 cups Chicken Broth
3 whole Eggs, separated
1 1/2 Whole Lemons Squeezed
1/3 cup Rice, cooked for 10 minutes
Salt & Pepper to taste

Beat egg whites and beat yolks separately and then mix together. Add lemon juice to mixture and beat again.

Heat chicken broth in a stock pot. Add some hot chicken broth to bowl with egg mixture. Gradually (by spoonfuls) add the entire egg mixture into stock pot with remaining chicken broth.

Do this slowly...adding a little at a time, as not to curdle.

Heat soup over a very low heat and stir constantly. Add the cooked rice, salt, pepper, and any other seasonings to taste.

Do not boil.


Dolmathes (Stuffed Grape Leaves)

1/2 lb Grape Leaves
1 lb Yellow Onions finely chopped
1 bunch Dill finely chopped
1 bunch Mint finely chopped
1 Cup Olive Oil
1 Cup Rice
2 Lemons


Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.

Mix the onions with half the olive oil. After a while, mix in the rice, 1 cup hot water, mint, dill, and juice of one lemon.

Boil the mixture for 4 to 5 minutes.

Wrap one tablespoon of the mixture with one grape leaf and repeat until completed.

Carefully place the dolmathes in the bottom of a pot with some space between them. Cover the dolmathes with a plate a add the rest of the oil and lemon juice with 2 cups of water.

Boil at low heat for 30 minutes, until some water is absorbed and the rice is cooked.

Serve cold with slices of lemon.


Souvlaki (Meat on a Stick)

5 Cloves Garlic Finely chopped
2 lb Meat (Lamb or Chicken)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Oregano
1/2 Tablespoon chopped Mint leaves
1-2 lemons
Salt & Pepper to taste

Cut the meat into 2 x 2 inch cubes.

Mix with the rest of the ingredients and marinate, preferably overnight, in the refrigerator.

Skewer with or without your favorite vegetables and grill over medium heat.

Baste with leftover marinade.

Serve by itself, on a Greek salad, or in a pita.