It's All Greek
Each spring, members of the Greek Ladies Philoptochos Society
at the Greek Orthodox Church celebrate Easter with a sale
of traditional baked goods. In the fall, the church has a
Greek Festival that features a variety of heritage dishes.
Over the years, the Herald-Leader has published recipes from
some of the best cooks at the church. This recipe for pastitsio
is from Helen Digenis.
Pastitsio
1 1⁄2 pounds ziti
1⁄2 stick butter
1⁄4 cup Parmesan cheese
1 cup chopped onions
1 1⁄2 pounds ground beef
1 can tomatoes, or 2 tablespoons tomato puree
Salt and pepper to taste
White sauce:
3 tablespoons butter
3⁄4 cup flour
1⁄4 teaspoon salt
2 1⁄2 cups milk
3 eggs, separated
2 cups grated Parmesan cheese
1⁄4 teaspoon grated nutmeg
Dried bread crumbs
Cook 1 1⁄2 pounds ziti, according to package directions.
Drain and rinse. Melt 1⁄2 stick butter and pour over
ziti. Lightly beat 3 egg whites and add to mixture with 1⁄4
cup Parmesan cheese.
Brown 1 1⁄2 pounds ground beef. Drain. Add onion and
tomatoes or tomato puree. Add salt and pepper. Cook until
onions are done.
Butter a baking dish or pan and sprinkle bottom with dried
bread crumbs. Add half macaroni mixture. Spread the meat
sauce over macaroni and cover with another layer of macaroni.
Then cover with white sauce and sprinkle with grated cheese.
Bake at 350 degrees for 35 to 40 minutes, until top is brown.
To make sauce: Melt butter in saucepan and stir in flour
and salt with a whisk. Gradually add milk and cook until
almost thick, stirring constantly. Add egg yolks one at a
time, stirring after each addition. Add cheese and nutmeg.
Sprinkle with grated cheese.
For more than 40 years, Clay Wallace was a caterer and restaurateur
in Lexington. Two of his specialties were moussaka and
slouvaki, a Greek kebab made with pork tenderloin marinated
in olive oil, onions and garlic.
Moussaka
2 large onions, chopped
1 clove garlic, minced
1⁄2 cup margarine or butter, divided
2 pounds ground beef
1 can tomato paste
1⁄2 cup red wine
Salt and pepper
Oregano
1⁄2 cup chopped parsley
1⁄4 teaspoon cinnamon
3 eggplants
White sauce:
6 tablespoons butter
6 tablespoons flour
4 cups hot milk
4 eggs, lightly beaten
Dash of nutmeg
Salt and pepper to taste
Grated Parmesan cheese
Brown onion and garlic in 2 tablespoons margarine. Add beef
and brown well. Add tomato paste, wine, salt and pepper,
oregano, parsley and cinnamon. Simmer until liquid is absorbed.
Cool.
Melt rest of butter. Slice the eggplants into 1⁄2-inch
slices and arrange on broiler pan. Brush with butter and
broil on both sides. Set aside.
To make white sauce: Melt butter in large saucepan and blend
in flour with wire whisk. Gradually stir in milk and cook
until thick. Remove from heat and cool. Stir in eggs and
seasonings. In a 10-by-14-inch pan, arrange layers of eggplant
and meat, ending with eggplant. Cover with white sauce and
sprinkle with the cheese. Bake at 350 degrees for 1 hour.
Claire Karelis spent many hours at the church making pastries.
Before sharing this recipe she had to look it up in a cookbook. “I’ve
been making this for years and years, and I don’t measure,” she
said.
Meatballs with rice (Youvarlakia)
2 pounds ground round
1 grated onion
3 tablespoons chopped parsley or mint
3 ounces uncooked rice
Hot water
Salt and pepper
Egg and lemon sauce:
2 eggs
Juice of 2 lemons
Put meat, onions, parsley and uncooked rice into mixing bowl.
Knead until well blended. Shape into small round balls. Arrange
them in a wide bottom saucepan. Barely cover with boiling
water. Add salt and pepper and simmer for 45 minutes.
To make egg and lemon sauce: Beat 2 eggs until fluffy. Slowly
add juice of 2 lemons. Add mixture to broth from the saucepan.
Pour over meatballs and serve. Makes 8 servings.
For years, Bessie Pitanis served on the bake sale committee
at the church. Here are her recipes for kouramkiethes,
shortbread cookies dusted with powdered sugar, and finikia,
a semisoft honey-dipped cookie sprinkled with nuts.
Kouramkiethes
1 pound butter
1⁄2 cup confectioners' sugar
2 egg yolks
1 teaspoon baking powder
1 ounce bourbon or 1 teaspoon vanilla
6 cups flour
Beat butter with electric mixer until
light and fluffy. Add 1⁄2 cup confectioners’ sugar and baking powder,
and beat well. Add egg yolks and bourbon or vanilla, and
continue beating. Gradually add flour, and knead for 15 minutes
or until dough is soft. Pinch off small portions of dough
and form into crescents or rounds, about 1⁄2 inch thick.
Place on ungreased cookie sheets; bake at 350 degrees for
20 to 25 minutes, or until very lightly browned. Carefully
remove from pans to brown paper that has been dusted through
a sifter with confectioners’ sugar. Dust tops of cookies
generously with more confectioners’ sugar. Makes about
50 cookies.
Finikia
1 pound unsalted butter
4 tablespoons vegetable shortening
1 1⁄3 cups vegetable oil
5 eggs
1⁄2 cup sugar
2⁄3 cup orange juice
1 teaspoon vanilla
1 ounce bourbon
1⁄2 cups flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon nutmeg
3⁄4 cup finely chopped walnuts
Syrup and nut topping
Cream butter and shortening together.
Slowly add oil. Add eggs, and beat thoroughly. Add sugar,
orange juice, vanilla and bourbon, beating well after each
addition. Sift together flour, baking powder and spices,
slowly add to batter along with walnuts if desired. Knead
slightly. Pinch off pieces of dough and shape into rounds
or ovals about 1⁄2 inch
thick. Bake on greased baking sheet at 350 degrees for 25
to 30 minutes or until lightly browned on bottom. Cool slightly.
With slotted spoon, dip cooled cookie into hot syrup, but
do not let them get soggy. Remove and sprinkle with nut topping.
Makes 8 to 9 dozen.
Syrup: You’ll need 3 cups sugar, 1 1⁄2 cups water,
1⁄2 cup honey. Boil syrup and water for 5 minutes.
Stir in honey. Simmer gently about 10 to 15 minutes.
Nut topping: Combine 1 cup ground walnuts, 1⁄2 teaspoon
ground cinnamon and 1⁄2 cup powdered sugar. Mix well.
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