Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook - Part One

Kalamata Kotopoulos (And Other Popularly Requested Lil Rickie Greek Recipes Cookbook)

By: Chef Lil Rickie Souvias with Brett Matthew West

Many people have been more than very favorably responding to my hubs asking when the Kalamata Kotopoulos (And Other Popularly Requested Lil Rickie Greek Recipes Cookbook) was going to be completed and available. This completed work will be available soon. Below you will find some of the contents of this Cookbook. It's all here, everything from chicken, beef, and lamb, to seafood, pasta, salads, strawberry crepes, and so much more. Uniquely, Chef Lil Rickie is also including some of his native culture and Country in this cookbook as well. For those of you who read the recipes listed on my hubs, and, especially for those of you who try them, this Cookbook is written in honor of Chef Lil Rickie who always likes to know what people think of the Lil Rickie recipes. Comments to Chef Lil Rickie can be addressed, for the purposes of this cookbook only, at the place provided for on this hub.

Part Two and Part Three of this cookbook can be located at Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook, on my hubpages.com account. Check it out for even more Greek recipes from Chef Lil Rickie - Brett

In Part Four of this cookbook Chef Lil Rickie makes available some Ancient, Classical, and Traditional Greek recipes as only Chef Lil Rickie can make them, and can be located on my hubpages.com account under Greek Recipes: Lil Rickie's Most Popularly Requested Greek Recipes Cookbook. Check it out because you are not going to want to miss out on any of this good stuff - Brett

*********************************************************************************************
*********************************************************************************************

HELPFUL HINTS FOR GREEK CUISINE:

Salt and pepper to taste each part of a dish for properly seasoning Greek food.

Greek cuisine can substitute pure cranberry juice for red wine, and white grape juice, or apple juice, for white wine.

To grill fish oil the grill grates and heat them to very high heat before adding fish. For non-stick fish place 1/4-inch thick lemon slices on the grill grates, overlapping beyond the size of the fish, and put the fish on them. Fish will not stick to the grill.

Blanche the taste of red onions by placing slices in a colander in the sink. Pour boiling water over them and flood with cold water. Use 1 cup water to 1/2 cup sliced onions. Blanching onions ensures they stay crisp and sweet.

Trim the stem ends of basil at an angle. Place in cup of water. Cover with plastic bag. Secure with rubber band. Refrigerate. Can extend basil's life up to one week.

Put Feta cheese in the freezer 20 minutes to make cutting easier.

**********************************************************************************************
**********************************************************************************************

COMMON HERBS AND THEIR RECOMMENDED GREEK CUISINE DISHES:

Basil - there are about 40 varieties of basil. Whole leaves can be used in salatas, curries, or on tomato slices. Thin basil strips can be used in tomato-based soups and sauces.
Bay Leaves - soups and stews
Chervil - egg dishes
Cilantro - used well with mayonnaises, lime juice, butters, and sauces.
Chives - butter and potatoes
Dill - soups
Marjoram - chicken or beef
Mint - sweets
Oregano - Roast with zucchini, peppers, garlic, eggplants, and olive oil. Works well in marinades and broths as well as tomato-based sauces.
Parsley - breadcrumbs, chicken, or fish
Rosemary - roast with potatoes, rub on lamb and beef dishes, marinade for fish.
Sage - sausage dishes
Tarragon - combined with lemon zest for spreads
Thyme - a Prime ingredient in Greek cuisine. Works well with other herbs and spices especially in poultry dishes.

NOTE: To perk wilted herbs up place in ice water for 10 minutes.

************************************************************************************************
************************************************************************************************

RECIPES --- PART ONE

Brizoles Hirines (Broiled Porkchops)
Farmer In The Dell Country Eggs (All in One Hearty Potato-Egg Country Dish)
Fasalada Koukia Gigandes (Three Bean Stew)
Greek-Style London Broil Fennel
Greek-Style Shrimp Scampi
Greek-Style Turkey Burger Drummers With Corinader Fries (Turkey Drumsticks)
Hilopitis Makahronia (Seafood Pasta)
Kalamarikia Srirachu Pronto (Calamari)
Kalamata Salata (Classic Greek Salad)
Knownas Beeftaki (Ground Beef, Salsa, and Tortillas)
Kotopoulos Choriatiki Salata (Chicken Salad)
Kotopoulos Gyros (Classic Greek Chicken Sandwich)
Kotopoulos Spanakopitas (Classic Greek Chicken Dish)
Lamb Psito (Roast Leg of Lamb)
Lambburgers Carbona (Lamb Burgers)
Loukoniko Sadziki Wafflettes (Waffle Breakfast Meal)
Paidaikia Arni Dijon (Rack of Lamb)
Patata Katsarola (Oven Baked Potato Casserole)
Pig-Tail Stew (Greek Fabada)
Red Snapper Lappergusse (Grilled Red Snapper)
Salmon Filet Ichthys (Salmon Steak)
Santorini Postitsio Katsarola (Cheesy Vegetable Casserole)
Smother Clucker (Mushroom Chicken)
Stithos Avga Omehletahs (Stir-Fry Chicken and Eggs)
Strawberry Kreps (Strawberry Crepes)

******************************************************************************************
******************************************************************************************

Brizoles Hirines are a Traditional Greek countryside dish. Olive oil is the most characteristic ingredient in Greek cuisine. Wheat and barley are the most predominant grains. Honey, mostly the nector of fruit and citrus trees, comes from such trees as lemon, orange, and brigarade (bitter orange). Pine honey is extracted from conifer trees, while Mastic resin, (aromatic and ivory colored), grows on the Aegean Island of Chios.

Brizoles Hirines

Ingredients:

3 tablespoons Extra Virgin olive oil, 1 teaspoon fennel seeds, 2 tablespoons balsamic glaze, 1 cored, thinly sliced, red bell pepper, 1 cored, thinly sliced, yellow bell pepper, 4 (1-1/2-inches thick each) center cut pork chops, 1 (14 ounces) can drained and quartered mushrooms, 1/2 cup pitted Kalamata olives, 1 (14 ounces) can drained and halved artichoke hearts, salt and pepper to taste

Preparation:

Pre-heat broiler.

Combine 1 tablespoon olive oil, 1 tablespoon balsamic glaze, fennel seeds, and salt and pepper to taste in bowl.

Brush mixture over pork chops.

Broil 20 minutes.

Cook rest of olive oil, peppers, and mushrooms 4 minutes in cast iron skillet over medium-high heat.

Add olives and artichoke hearts. Cook 2 minutes.

Stir rest of glaze into skillet. Spoon over pork chops.

Serves: 4

*******************************************************************************************
*******************************************************************************************

Greek food is a typical Mediterrainean cuisine that is some 4000 years in the making, and shares characteristics of Italian, Balkan, Anatolia, and Middle Eastern cuisines. Contemporary Greek food uses olive oil, vegetables, herbs, grains, breads, fish, poultry, rabbits, lamb, pork, olives, cheese, nuts, honey, eggplant, zucchini, yogurt, wine, and phyllo as its main staple ingredients.

Ancient Greek food is characterized by frugality and founded on the Mediterrainean Triad of wheat, olive oil, and wine. Beef is rarely eaten but fish is common.

Greek Byzantine cuisine makes use of caviar, nutmeg, lemons, and is dominated by fish. Constantinople's position as a global hub of the spice trade benefitted Byzantine cuisine because it was a major cause of spreading the food to various other cultures.

Farmer In The Dell Country Eggs

Ingredients:

2 tablespoons Extra Virgin olive oil, 3 cups peeled and diced baking potatoes, 1 tablespoon unsalted butter, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 diced medium onion, 1 pressed garlic clove, 6 Grade A Extra Large eggs, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees.

In large bowl add cold water to cover potatoes. Let stand 5 minutes. Drain. Pat potatoes dry.

Melt butter over medium-high heat in large cast iron skillet.

Saute bell peppers and onion 5 minutes. Add garlic and potatoes. Stir 10 minutes until potatoes are golden and tender.

Remove from heat. Make 6 indentations in potato mixture with back of tablespoon. Add 1 egg into each indentation. Salt and pepper to taste.

Bake 350 degrees 13 minutes till eggs set.

Serves: 6 (Serve dish immediately upon being prepared).

********************************************************************************************
********************************************************************************************

Several types of beans are common in Greece. Mavromatikas (black-eyed peas), Gigandes (big white beans), Fasolakias (green beans), Fasaladas (beans used in soups), Fakies (lentils), Favas (yellow split peas), and Koukias (large brown beans) are some of them.

Fasalada Koukia Gigandes

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 thinly sliced medium onion, 2 finely chopped garlic cloves, 1 (28 ounces) can whole tomatoes, 3/4 cup hot vegetable broth, 2 (15 ounces each) cans rinsed and drained Gigandes beans, 2 (15 ounces each) cans rinsed and drained Koukia beans, 2 (15 ounces each) cans rinsed and drained Fasalada beans, 2 tablespoons balsamic vinaigrette, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees.

Warm oil in large Dutch oven over medium-high heat. Add garlic and onion. Saute 10 minutes. Stir often.

Add tomatoes, broth, beans, and salt and pepper to taste. Boil. Cover. Place in oven 40 minutes to thicken stew.

Stir in balsamic vinaigrette.

Serves: 4

********************************************************************************************
********************************************************************************************

Greek cuisine is a hearty cuisine and too much refinement is very unpopular. Greek people still prefer the rich and extensive dishes of Greek cuisine, however, some Traditional Greek foods, such as souvlakis (shish kabobs), gyros, pitas, tiropitas, and spanakopitas (a savory or sweet stuffed phyllo dough), are often served fast food style.

Breads are very popular in Greek cuisine and are eaten at every meal, some times dipped in olive oil, or coated with tzaziki (garlic-cucumber-yogurt dip), tamara salata (fish roe salad), or melitzana salata (eggplant salad).

Greek-Style London Broil Fennel

Ingredients:

2 tablespoons Extra Virgin olive oil, 1-1/2 pounds London Broil, 1 peeled, finely chopped onion, 1 cubed, cored, green bell pepper, 1 cubed, cored, red bell pepper, 2 peeled, finely chopped garlic cloves, 1 pint halved grape tomatoes, 1/2 teaspoon crushed red pepper flakes, 2 teaspoons Montreal steak seasoning, 1 tablespoon fennel seeds, 3 tablespoons Feta cheese, salt and pepper to taste

Preparation:

Pre-heat broiler to low heat.

Sprinkle London Broil with Montreal steak seasoning.

Broil 15 minutes, turn once.

Over mediump-high heat, in cast iron skillet, cook olive oil, onions, peppers, and garlic 4 minutes.

Add tomatoes, red pepper flakes, and fennel seeds.

Season with salt and pepper to taste.

Cook 2 minutes until tomatoes wilted.

Top London Broil with tomato mixture and Feta cheese.

Serves: 6

********************************************************************************************
********************************************************************************************

Because so much of Greece is coastline, anchovies, mackeral, smelt, squid, kalamari, octopus, tuna, bream, trout, molllusks, sea bass, pandora, and lobster are very popular Greek foods. Some popular locations in Greece for the best fish include Athens, Kerasariani, Faikinos Negri, and the island of Lesvos.

Greek-Style Shrimp Scampi

Ingredients:

2 tablespoons Extra Virgin olive oil, 1/4 cup diced tomatoes, 2 pounds shelled, deveined, large, uncooked shrimp, 1/2 cup unsalted butter, 6 crushed garlic cloves, 1/4 cup finely chopped, fresh garlic, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, salt and pepper to taste

Preparation:

Pre-heat oven 400 degrees. Melt butter in 9 x 13 x 2-inch glass baking dish in oven.

Add garlic, 1 tablespoon parsley, tomatoes, and salt and pepper to taste. Stir well.

Arrange shrimp in baking pan in single layer. Bake uncovered 5 minutes. Turn shrimp. Sprinkle with olive oil, lemon zest, lemon juice, and 1 tablespoon parsley.

Bake shrimp scampi 8 to 10 minutes. Arrange on hot serving platter. Pour garlic butter from pan over shrimp.

Garnish with lemon wedges.

Serves: 6

********************************************************************************************
********************************************************************************************

Many uses are found for beef in Greek cuisine including Podi, (a soup made from cows feet), that are found in Working-Class restaurants in the Greek islands. Yida is a beef stew, Kima is beef found in the most basic pasta dish in Greece. Makahronia Me Kima. Beefteakias are bun-less hamburgers, and Keftedes are meatballs.

Greek-Style Turkey Burger Drummers With Coriander Fries

Ingredients: (Turkey Burger Drummers)

2 tablespoons Extra Virgin olive oil, 1 pound ground turkey, 1 (5 ounces) can evaporated milk, 1/4 cup finely chopped onion, 2 cups crushed cornflakes, 2 ounces Kefalotyn cheese, 12 skewers, salt and pepper to taste

Preparation: (Turkey Burger Drummers)

Mix turkey, 1/4 cup evaporated milk, onion, and 2/3 cup cornflakes. Season with salt and pepper to taste. Divide into 12 portions. Cut cheese into 12 small sticks and thread onto each skewer.

Wet hands with evaporated milk. Mold some meat around each piece of cheese shaping into 3-inch ovals. Pour remaining milk into bowl.

Add cornflakes to a plate. Dip each drumstick into the milk and coat with cornflakes.

Heat 2 tablespoons olive oil in large cast iron skillet over medium-high heat. Fry drumsticks 12 minutes browned.

Ingredients: (Coriander Fries)

4 tablespoons Extra Virgin olive oil, 2 teaspoons thyme, 3 teaspoons cracked coriander seeds, 8 large potatoes scrubbed and cut lengthwise into 1/2-inch thick slices, salt and pepper to taste

Preparation: (Coriander Fries)

Pre-heat oven 450 degrees. Spray 9 x 13-inch baking sheet with non-stick food spray.

Combine olive oil, potatoes, coriander seeds, and thyme in large bowl. Toss. Transfer mixture to baking sheet. Spread single layer. Season salt and pepper to taste.

Bake 40 minutes top rack in oven. Turn occasionally.

Serves: 6

********************************************************************************************
********************************************************************************************

Hilopitis are egg noodles popular in Greece for casseroles and soups. They can used as long pasta, or cut into small linguini-sized pieces. Use a hand pasta machine and run dough through Settings 1, 3, and 6 in that order, or Settings 1, 5, and 8 on an electric mixer with a pasta attachment.

Hilopitis Makahronia

Ingredients:

2 tablespoons Extra Virgin olive oil, 2 tablespoons unsalted butter, 4 peeled, finely chopped, garlic cloves, 1 tablespoon all-purpose flour, 1 peeled, chopped shallot, 1 cup heavy cream, 1/2 pound peeled, deveined shrimp, 1/2 pound scallops, 12 littleneck clams, 1/2 cup chickpeas, 2 tablespoons chopped basil, 1 pound hilopitis pasta, salt and pepper to taste

Preparation:

Melt butter over medium-high heat in a large cast iron skillet. Stir in flour. Cook 1 minute stirring constantly. Add cream.

Bring mixture to boil. Add olive oil, seafood, and chickpeas. Cover. Simmer 12 minutes till clams open. Add basil and salt and pepper to taste.

Cook pasta al dante according to package directions.

Serve seafood over pasta.

Serves: 6

********************************************************************************************
********************************************************************************************

Greece has several different types of eating places. These include estiatorious, (restaurants that serve magerefta, (cooked foods from the oven), or tis oros, (grilled to order foods), fish, and mezedes, (appetizers), or salatas (salads). Psistarious are grill houses for kokoretsi (lamb steaks), chicken salads, and appetizers, including lamb heads. Psaro-tavernas are fish taverns by the sea, on the islands, and in Athens. Fish, appetizers, and some meat or vegetable dishes are found in these eateries.

Kalamarikia Srirachu Pronto

Ingredients:

4 tablespoons Extra Virgin olive oil, 1/2 cup mayonnaise, 1 cup all-purpose flour, 1 tablespoon Srirachu sauce, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon garlic powder, 1 cup water, 1 Grade A Extra Large egg, 1-1/2 pounds fresh calamari, salt and pepper to taste

Preparation:

Whisk Srirachu sauce, and mayonnaise together. Set mixture aside.

Whisk flour, garlic powder, paprika, chili powder, and salt and pepper to taste in medium bowl. Set aside.

Whisk egg and water in small bowl. Pour into dry ingredients. Whisk smooth.

Cut larger calamari tentacles into smaller pieces. Add to batter. Toss well coated.

Heat olive oil to 365 degrees in large, deep, cast iron skillet, over medium-high heat. Add calamari. Avoid crowding skillet. Fry 2 minutes.

Use slotted spoon to place calamari on paper-towel lined plate to drain.

Serve immediately with dipping sauce.

Serves: 4

*******************************************************************************************
*******************************************************************************************

Olives are the staple food of not only Greece, and Greek cuisine, but the whole Mediterranean area. Olives, picked and eaten right off the tree, can be quite an experience. There are many different kinds of olives in Greece. Kalamata black olives are the most well known, however, olives come from many regions of Greece, not just Messenia. Olives from Amfissa are big and round. Cracked black olives can be found on the Greek islands. Tsakistes are cracked green olives. Galata olives are the largest and can be the size of a small potato.

Kalamata Salata

Ingredients:

6 tablespoons Extra Virgin olive oil, juice of 1 lemon, 1 (15 ounces) can drained, rinsed chickpeas, 2 chopped heads lettuce, 2 pints halved grape tomatoes, 1 cup pitted Kalamata olives, 1/2 cup thinly sliced scallions, 2 tablespoons chopped, fresh dill. 6 ounces crumbled Feta cheese, salt and pepper to taste

Preparation:

Whisk olive oil and lemon juice in large bowl. Season with salt and pepper. Add chickpeas, lettuce, tomatoes, olives, scalliions, and dill, and salt and pepper to taste. Toss.

Top with crumbled Feta chhese.

Serves: 8

*******************************************************************************************
*******************************************************************************************

Ice cream is the most popular Greek dessert, and sugar shops abound in Greece. Other popular desserts are baklava, (phyllo dough and ground nuts, like walnuts, pecans, and pistachios), with lots of honey, or a ton of sugar syrup, and spoon sweets like yaouvlin me meli (yogurt with honey) and glyka tou koutaliou (yogurt with fruit preserves).

Knownas Beeftaki

Ingredients:

2 tablespoons Extra Virgin olive oil, 1/2 cup sour cream, 1/2 cup salsa of choice (mild or hot), 1/4 cup shredded Kefalotyn cheese, 1/4 cup Feta cheese, 1 (10-3/4 ounces) can tomato soup, 1 pound lean ground beef, 1/2 cup water, 1/2 cup pitted Kalamata black olives, 6 flour tortillas (6-inch rounds) cut into 1-inch pieces. salt and pepper to taste

Preparation:

Brown lean ground beef in 10-inch cast iron skillet, over medium-high heat, well done. Break up meat. Drain off excess fat.

Stir olive oil, soup, water, salsa, tortillas, and olives together. Boil. Reduce heat to low. Cook 5 minutes. Drizzle with olive oil, Top with sour cream and cheeses.

Serves: 4

*********************************************************************************************
*********************************************************************************************

The most widely eaten vegetables in Greece are potatoes. Sto Fournos are oven roasted potatoes popular with chicken or lamb dishes, and contain olive oil, lemons, onions, garlic, oregano, salt, and pepper. Potates Salatas are other very popular potato dishes throughout the Greek Islands but do not contain mayonnaise.

Kotopoulos Choriatiki Salata

Ingredients:

4 tablespoons Extra Virgin olive oil, 1 (2-1/2 pounds) deli-roasted chicken, 1 (5 ounces) Spring mix salad greens, 1 small finely chopped onion, 2 small cucumbers cut in spears, 2 medium tomatoes cut in wedges, 2/3 cup Greek salad dressing, 1 cup Feta cheese, salt and pepper to taste

Preparation:

Debone and coarsely chop chicken. Cover. Set aside.

Divide salad greens, cucumber spears, onions, and tomato wedges among four salad bowls.

Arrange chicken on vegetables. Spoon 1 tablespoon olive oil, and 1/4 cup crumbled Feta cheese, on chicken. Drizzle salad dressing on salads. Sprinkle salt and pepper to taste.

Serves: 4

*********************************************************************************************
*********************************************************************************************

Common appetizers for Greek food include slices of Feta cheese, batter-fried zucchini strips, tapenades (olive spreads), dakos with tomatoes and cheese, boiled shrimp with batholemono sauce, and mezes.

Common Greek breads are pancakes, crepes, phyllo pies, croissants, bobotas (cornbreads), and horiatiko psomi (country breads).

Kotopoulos Gyros

Ingredients:

6 tablespoons Extra Virgin olive oil, 2 cups sliced rotisserie chicken, 1 tablespoon Greek seasoning, 2 tablespoons lemon juice, 1/2 cup chopped, seeded, cucumber, 1/2 teaspoon paprika, 2 teaspoons finely diced fresh mint leaves, 1/4 cup chopped red onion, 1 cup fat-free plain Greek yogurt, 3 cups Spring salad mix, 6 pita bread rounds, salt and pepper to taste

Preparation:

Toss chicken, lemon juice, Greek seasoning, paprika, and salt and pepper to taste in large bowl. Set aside.

In small bowl stir cucumber, onion, and mint into yogurt.

Cut pita bread in half. Open pocket. Stuff with salad mix and chicken mixture.

Drizzle with olive oil. Serve with spoonfuls of yogurt sauce.

Serves: 6

***********************************************************************************************
***********************************************************************************************

Extra Virgin olive oil comes from the first pressing of olives. Extra Virgin is the healthiest of all types of olive oils. Salads, pastas, stews, soups, meats, fish, and bread dippings are some of the best ways to use Extra Virgin olive oil. The island of Lesvos provides the best Extra Virgin olive oils. Other areas the better ones come from include Peloponnese and Crete.

Pure olive oils are not quite as healthy as Extra Virgin olive oils are, and it's lesser taste is often flavored with Extra Virgin to improve it's quality. Pure olive oil is good for frying because it has a higher burning temperature.

Kotopoulos Spanakopitas

Ingredients:

3 tablespoons Extra Virgin olive oil, 8 sheets (18 x 13-inches) phyllo dough. 4 well beaten Grade A Extra Large eggs, 1 tablespoon fresh, finely chopped oregano, 1-1/2 cups crumbled Feta cheese, 1/4 teaspoon red pepper flakes, 1/2 teaspoon ground nutmeg, 1 large, finely chopped onion, 2-1/4 pounds ground chicken, 3 packages (10 ounces each) squeezed, dried, spinach, salt and pepper to taste

Preparation:

Pre-heat oven 375 degrees. Coat 9 x 13 x 2-inch glass baking dish with non-stick food spray.

Cook olive oil and onion 5 minutes in large cast iron skillet over medium-high heat.

Add chicken. Cook 8 minutes. Add spinach, nutmeg, red pepper flakes, and salt and pepper to taste. Cook 5 minutes.

Place in large bowl. Stir in oregano, cheese, and eggs.

Place half sheet phyllo dough in bottom of pan. Coat with cooking spray. Repeat process 7 more times coating each sheet. (NOTE: Phyllo dough is very thin).

Spread chicken-spinach mixture over top. Repeat with 8 remaining half sheets phyllo dough.

Cut top layer in 8 pieces.

Bake 45 minutes top browned.

Recut to serve.

Serves: 8

***********************************************************************************************
***********************************************************************************************

Arni (lamb) is sold in the psistarius (grill houses) found all over Greece. Arni Psito Me Potates Sto Fourno can be found in just about every Greek restaurant that serves oven cooked foods. Mousaka, Paidaikia, Gioventi, and Arni Kleftiko (lamb cooked in oiled parchment paper), are other popular Greek lamb dishes.

Lamb Psito

Ingredients:

6 tablespoons Extra Virgin olive oil, 1 tablespoon finely grated lemon zest, 3 tablespoons lemon juice, 3 finely minced garlic cloves, 1 teaspoon mustard powder, 3/4 teaspoon fennel seed, 8 peeled, quartered, carrots, 8 peeled, quartered medium potatoes, 1 (8 pound) trimmed leg of lamb, 2 fennel bulbs cut into 6 wedges, 2 lemons cut crosswise in half, salt and pepper to taste

Preparation:

Pre-heat oven 375 degrees.

Rinse lamb. Pat dry. Place fat side up in large roasting pan. Make 20 small slits around leg of lamb.

Combine 4 tablespoons oilve oil, lemon zest, lemon juice, and garlic in small bowl.

Combine 2 teaspoons mustard powder and fennel seed in small bowl.

Rub lemon mixture over leg of lamb. Rub dry spices mixture over leg of lamb. Push into slits.

Roast leg of lamb 1 hour and 45 minutes on center rack in oven to medium rare.

Toss 2 tablespoons olive oil, fennel bulbs, lemon halves, carrots, potatoes, and salt and pepper to taste on baking sheet.

After leg of lamb roasted 1 hour place olive oil-fennel-lemon-carrot-potato-salt and pepper mixture on lower rack in oven. Roast 45 minutes. Turn once.

Tent leg of lamb loosely with foil. Let stand 15 minutes. Carve leg of lamb arranging fennel bulbs, lemons, carrots, and potatoes around lamb.

Serves: 8

***********************************************************************************************
***********************************************************************************************

Popular in Gemistas (tomatoes stuffed with rice and onions or meat), sauces, salatas, and vegetable dishes such as Santorini Keftedes, tomatoes have been part of the Greek cuisine since 1815.

Lamburgers Carbona

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 cup chopped cucumbers, 1/4 cup pitted, quartered, Kalamata olives, 2 tablespoons Greek vinaigrette, 2 large chopped tomatoes, 2 teaspoons ground cumin, 2 ounces crumbled Feta cheese, 1-1/4 pounds lean ground lamb, 1 tablespoon honey, 2 tablespoons lemon juice, 1/4 cup chopped fresh mint, 1/2 small chopped onion, salt and pepper to taste

Preparation:

Coat grill rack with non-stick food spray and heat grill.

Toss olive oil, cucumbers, tomatoes, onions, olives, and mint with lemon juice and honey. Cover. Let stand room temperature.

Mix ground lamb, Feta cheese, cumin, vinaigreete, and salt and pepper to taste.

Form into four 1-inch thick burgers.

Grill 8 to 10 minutes. Turn 1 time.

Spoon salsa mixture on top of lamb burgers.

Serves: 4

***********************************************************************************************
***********************************************************************************************

Feta is the most well known of all Greek cheeses and comes from the Roumeli area of Greece. Other popular Greek cheeses include Mizithras that can vary from skliri mizithra, a typically grated hard cheese, to Sifneos, which are crosses between Feta and cottage cheeses used on horiatikis (village-style Greek salatas). Kasseri, Kefalotipi, and Graviera are cheeses made out of goat, sheep, or cow milk. These cheeses are mainly used in saganokis, (flaming cheeses set on fire before serving), and pastas. The Vatousa Region is famous for these, and its many other different kinds, of cheeses.

Who said Greek food can not be played with? Not Chef Lil Rickie, and he says one of the best parts of making this recipe is putting it all together afterwards before serving it.

Loukaniko Sadziki Wafflettes

Ingredients:

2 tablespoons Extra Virgin olive oil, 3/4 cup plain Greek yogurt, 1 cup milk, 2 Grade A Extra Large separated eggs, 2 teaspoons baking powder, 3/4 cup fine cornmeal, 2 tablespoons chopped, fresh chives, 8 Grade A Extra Large eggs, 1 cup crumbled Feta cheese, 16 small cocktail sausages, 16 Santorini cherry tomatoes, syrup of choice, salt and pepper to taste

Preparation:

Pre-heat oven 400 degrees. Lightly grease waffle iron with non-stick food spray. Grease 9 x 13-inch baking sheet.

Sift cornmeal, baking powder, and flour in medium bowl.

Beat olive oil, egg yolks of 2 eggs, yogurt (reserving 4 teaspoons), and milk in large bowl.

Add flour mixture to egg mixture.

Beat egg whites of 2 eggs stiff until peaks form. Fold egg whites, cheese, and chives into the batter.

Place cherry tomatoes on baking sheet. Drizzle with olive oil. Roast 5 minutes. Remove from oven. Keep warm.

Brown sausages in cast iron skillet, over medium-high heat, to package directions. Drain. Set aside. Keep warm.

Spoon batter onto waffle iron. Cook 5 minutes crisp. While waffles are cooking spray large cast iron skillet with non-stick food spray. Heat well. Break 2 eggs into skillet. Fry Sunnyside Up. Do not break yolks.

Put waffles on plate. Top with 2 Sunnyside Up eggs. Salt and pepper to taste. Place 4 sausages around outer edge of eggs. Place 4 tomatoes between sausages and egg yolks, 2 on either side. Sprinkle with crumbled Feta cheese. Drop 1 teaspoon yogurt in middle of waffles. Serve with syrup of choice. Repeat process 4 times.

Serves: 4

***********************************************************************************************
***********************************************************************************************

Oregano, mint, garlic, onion, dill, and bay laurel leaves are some of the most popular flavorings of Greek cuisine. Common herbs and spices include basil, thyme, fennel seed, persillade, cinnamon, and cloves.

Goat and sheep meat are more popular than cattle because they are farmed better on the mountainous Greek terrain. Veal, rabbit, and fish dominate as the favored meats.

Paidaikia Arni Dijon

Ingredients:

2 tablespoons Extra Virgin olive oil, 3 tablespoons Dijon mustard, 2 teaspoons chopped, fresh, oregano, 1 teaspoon fresh rosemary, 2 large, peeled, and finely chopped, garlic cloves, 2 slices decrusted, day old, Greek bread, 2 racks of lamb (1-1/2 pounds) each, salt and pepper to taste

Preparation:

Pre-heat oven 475 degrees.

Pulsate bread slices, garlic, rosemary, and oregano 5 times in food processor until crumbs form. Set aside.

Heat olive oil in large cast iron skillet, over medium-high heat. Add lamb. Season with salt and peper to taste. Cook 3 minutes.

Turn lamb, brown all sides.

Coat top of lamb with Dijon mustard.

Press bread crumb mixture evenly on lamb surface.

Place lamb, bone side down, in roasting pan on middle rack in oven.

Roast 20 minutes.

Cool 10 minutes before slicing.

Serves: 6

*************************************************************************************************
*************************************************************************************************

Olives, tomatoes, green peppers, onions, okra, beans, eggplants, cucumbers, cabbage, lettuce, carrots, and potatoes are popular vegetables in Greek cuisine.

Patata Katsarola

Ingredients:

2 tablespoons Extra Virgin olive oil, 1/4 teaspoon ground nutmeg, 1 teaspoon garlic salt, 1-1/4 cups whole milk, 8 ounces whipped cream cheese, dash of chives (sets recipe off), 5 pounds quartered, peeled potatoes, 1/2 cup softened unsalted butter, salt and pepper to taste

Preparation:

Pre-heat oven 350 degrees. Coat 9 x 13 x 2-inch glass baking dish with non-stick food spray.

Boil potatoes 20 minutes in large cast iron pot with enough water to cover potatoes. Drain. Mash.

Add all ingredients. Beat on medium smooth. Spoon into prepared baking dish.

Bake 30 minutes uncovered.

Serves:6

*************************************************************************************************
*************************************************************************************************

Served with several different meat choices, Souvias are made with lettuce, tomatoes, onions, and sadziki sauce, then formed into gyros. When ordering a Souvia in Greece order the Souviaki Sandwich or you may get pork served on a skewer, which first appeared in Livada about 1951, and is usually chargrilled, or you may get Kalamaki Parahalos (pork and bread).

Pig Tail Stew

Ingredients:

3 tablespoons Extra Virgin olive oil, 1/2 pound, thick cut, smoked bacon cut into 1-inch pieces, 1 cored, thinly sliced, yellow bell pepper, 1 cored, thinly sliced, red bell bepper, 1 cored, thinly sliced, green bell pepper, 8 cloves minced garlic, 8 saffron threads, 1 tablespoon smoked paprika, 3 (15 ounces each) cans drained chickpeas, 1/2 pound, casing removed, finely chopped, sausauge, 1/4 pound finely chopped smoked ham, 2-1/2 cups water, 1 pig's tail, salt and pepper to taste

Preparation:

In large Dutch oven, over medium-high heat, brown bacon 5 minutes. Leave enough fat to liberally coat bottom of pan.

Add onion, bell peppers, and garlic. Saute mixture 5 minutes to just beginning to brown.

Add saffron and smoked paprika. Cook 1 minute. Stir constantly.

Add olive oil, chickpeas, sausage, smoked ham, water, pig's tail, and salt and pepper to taste. Cover. Reduce heat to simmer. Cook 15 minutes.

Serves: 6

*************************************************************************************************
*************************************************************************************************

In Greece eggplants are known as melitzanas. Stuffed with garlic and onions, or ground meat, then topped with bechamel sauce. Papoutsakias are a popular eggplant dish. Garlic and onion Emams, Mousaki Melitzanas Tiganites (fried eggplants), and Melitzana Salatas (eggplant dips), are others.

Red Snapper Lappergusse

Ingredients:

3 tablespoons Extra Virgin olive oil, 1 tablespoon chopped, fresh oregano, 1 teaspoon coriander, 2 lemons, 2 whole red snappers (1-1/2 pounds each) heads and tails included, salt and pepper to taste.

Preparation:

Prepare charcoal grill for direct grilling over medium-high heat.

Grate 1 tablespoon lemon peel and squeeze 2 tablespoons lemon juice.

Stir lemon peel, lemon juice, olive oil, oregano, coriander, and 1/4 teaspoon salt in bowl. Cut rest of lemons into slices.

Make 3 slashes in both sides of each snapper. Sprinkle with salt and pepper. Place lemon slices inside body cavities of both fish.

Place fish in 13 x 9-inch glass baking dish. Rub half oil mixture over outside of snapper. Let stand 15 minutes at room temperature to marinade.

Grease grill rack lightly with non-stick food spray and place snapper on hot rack. Cover grill. Cook fish 13 minutes until flakes easily. Turn snapper one time.

Remove snapper from grill onto a wooden cutting board. Remove backbone and rib bones. Drizzle snapper with remaining oil mixture.

Serves: 4

***************************************************************************************************
***************************************************************************************************

Greeks eat so much seafood the Aegean Sea can have problems keeping the demand supplied. This recipe calls for sockeye salmon, not a typical Greek fish, but one that is available year around, and is regarded as the best tasting salmon in the world. Always cook salmon opaque and till it flakes easily.

Salmon Filet Ichthys

Ingredients:

3 tablespoons Extra Virgin olive oil, 2 peeled, chopped fine garlic cloves, 2 tablespoons capers, 1 teaspoon Thyme leaves, 3 tablespoons cubed, divided unsalted butter, 1 tablespoon finely chopped chives, 1 tablespoon herbs de provence, 1 (3 pounds) sockeye salmon filet steak, salt and pepper to taste

Preparation:

Pre-heat oven to 450 degrees. Combine 1 teaspoon salt, herbs de provence, and chives in bowl. Add 1/4 teaspoon black pepper. Mix well.

Place salmon filet steak, skin-side down, on a greased broiler rack. Sprinkle with seasoning mixture. Roast salmon filet steak 15 minutes till done.

Over medium-high heat, in a cast iron skillet, melt 1 tablespoon butter. Add garlic, pepper, and olive oil.

Remove from heat. Add rest of batter. Completely stir until melted. Add capers.

Arrange salmon filet steak on platter and serve with sauce de provence.

Serves: 8

****************************************************************************************************
****************************************************************************************************

Of all common fruits the highest overall essential mineral profile belongs to figs, which are high in fiber, and one of the most popular Glyka tou Koutalious (spoon sweets). Add goat cheese and an almond inside a fig, then sprinkle honey, for a dessert, or chop figs over oatmeal and yogurt.

Santorini Postitsio Katsarola

Ingredients:

3 tablespoons Extra Virgin olive oil, 1 tablespoon thyme, 1 tablespoon rosemary, 2 cups cubed, peeled, butternut squash, 1/2 pound fresh halved brussel sprouts, 1 medium onion cut into wedges, 1 package (13-1/4 ounces) whole wheat orzo pasta, 1 pound lean ground veal, 2 minced garlic cloves, 2 (14-1/2 ounces each) cans stewed tomatoes, 2 tablespoons tomato paste, 1-1/2 cups shredded Kefalotyn cheese, 1-1/2 cups crumbled Feta cheese, 1 cup pitted Kalamata olives, salt and pepper to taste

Preparation:

Pre-heat oven 425 degrees.

Combine olives, squash, brussel sprouts, rosemary, thyme, and onion in large bowl.

Drizzle with olive oil and toss to coat.

Spread vegetables in single layer in two 9 x 13 x 2-inch glass baking dishes coated with non-stick food spray.

Bake uncovered 40 minutes. Remove from oven.

Cook pasta al dante according to package directions.

Brown ground veal in large cast iron skillet, over medium-high heat. Drain.

Add garlic, tomatoes, and tomato paste. Cook 5 minutes. Stir frequently.

Drain pasta. Return to pot. Add ground veal mixture, 1 cup Kefalotyn cheese, 1 cup Feta cheese, and roasted vegetables. Mix well.

Transfer to 9 x 13 x 2-inch glass baking dishes coated with non-stick food spray. Salt and pepper to taste. Cover.

Bake 40 minutes, in 350 degree oven, to heated through. Uncover.

Sprinkle with remaining cheeses.

Bake 5 minutes till cheeses melt.

Serves: 8

****************************************************************************************************
****************************************************************************************************

Many meat dishes are served with tomatoes, lemons, garlic, onions, and potatoes. Celery, grape leaves, zucchini, cabbage, and rice are other ways Greek cuisine prefers to stretch meat as a part of a dish not as the featured item.

Smother Clucker

Ingredients:

2 tablespoons Extra Virgin olive oil, 1 (8 pieces) rotesserie chicken, 1 (8 ounces) fresh, sliced mushrooms, 1 thinly sliced medium onion, 1 (10.75 ounces) can condensed cream of mushroom and garlic soup, 1 (10 ounces) white sauce, 2 tablespoons lemon juice, 1 teaspoon crushed garlic, salt and pepper to taste

Preparation:

Pre-heat oven 375 degrees.

Place chicken skin side up in 9 x 13 x 2-inch glass baking dish.

Cover chicken with onions and sliced mushrooms. Set aside.

Stir olive oil, cream of mushroom and garlic soup, white sauce, lemon juice, and garlic in medium bowl.

Pour over chicken, onions, and mushrooms in glass baking dish. Salt and pepper to taste.

Cover with foil.

Bake 45 minues.

Serves: 4

****************************************************************************************************
****************************************************************************************************

The capitol of Macedonia, the nation's largest region, and the second largest city in Greece, is Thessaloniki, (Thessalonica or Salonica ). Founded in 315 BC, named after a half-sister of Alexander the Great, and honorarily called the co-capitol of Greece, Thessaloniki was once known as the co-Queen of the Byzantine Empire. Well known sites in Thessaloniki include the Ancient Agra, the Roman Palace, the Hippodrome, the extensive city walls, theTrigonian Tower, and Castra.

Stithos Avga Omehletahs

Ingredients:

1/4 cup Extra Virgin olive oil, 4 boneless, skinless chicken breasts cut in thin slices, juice of 2 limes, 1/4 cup chopped cilantro, 6 dashes hot sauce, 10 Grade A Extra Large eggs, 1/4 cup whole milk, 2 chopped avocados, 1/4 cup chopped, fresh chives, 12 quartered cherry tomatoes, 2 tablespoons unsalted butter, salt and pepper to taste

Preparation:

Mix olive oil, lime juice, and cilantro in bowl. Pour half in shallow dish. Add hot sauce. Mix well. Add chicken breasts, toss in marinade. Refrigerte 30 minutes.

Break eggs in bowl. Add milk, salt, and pepper. Beat lightly.

Stir in chives, avacados, and cherry tomatoes to olive oil mixture. Set aside.

Stir-fry chicken breasts in large, non-stick, cast iron skillet 4 minutes over medium-high heat. Set aside.

In small cast iron skillet melt 1/2 tablespoon butter over medium-high heat to coat pan. When butter foams add 1/4 egg mixture tipping pan to spread eggs out and cook 5 seconds. Draw egg edges to center allowing liquid egg to flow underneath. When egg omeletta sets put on plate. Repeat process to create 4 egg omelettas using 1/2 tablespoon butter each time.

Toss chicken and avocado mixture. Divide among omelettas spooning down the middle of the egg omelettas. Roll omelettas up. Cut in half and serve.

Serves: 4

****************************************************************************************************
****************************************************************************************************

Glika (sweets) is one of the most important words in the Greek language. Yaourtis (yogurt) have a wide assortment of fresh fruits, honey, and ground nuts and are popular breakfasts foods in Greece. Many fruits are made into preserves and Marmelathas (marmalades) that are extremely sweet and eaten with a spoon in small servings only. These are known as zacharo plantions (spoon sweets) and are found in Sugar Shops all over Greece.

Strawberry Kreps

Ingredients:

2 tablespoons Extra Vigin olive oil, 1 teaspoon vanilla extract, 2 cups Confectioner's sugar, 8 ounces softened cream cheese, 1/2 cup sugar, 1 cup heavy whipped cream, 1 tablespoon lemon juice, 3/4 cup water, 1 teaspoon strawberry extract, 1/2 cup milk, 2 Grade A Extra Large eggs, 2 tablespoons unsalted butter, 2 tablespoons cornstarch, 1-1/4 cups all-purpose flour, 4 cups sliced, fresh strawberries, 1 teaspoon lemon extract, 2 tablespoons sugar, salt and pepper to taste

Preparation:

In cast iron saucepan, boiled over medium heat, combine 2 tablespoons sugar, cornstarch, water, and lemon juice. Stir mixture smooth. Cook and stir 1 minute. Stir in 1/2 teaspoon lemon extract. Cool. Add strawberries.

In large mixing bowl combine milk, eggs, butter, 1/2 teaspoon lemon extract, flour, 1/2 cup sugar, olive oil, salt, and pepper to taste. Beat smooth. Cover. Refrigerate 1 hour.

Heat a lightly greased 8-inch, non-stick, cast iron skillet. Stir batter. Pour 2 tablespoons into center of skillet. Tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15 seconds longer. Remove to wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack kreps with waxed paper or paper towels in between.

In small mixing bowl beat cream cheese, Confectioner's sugar, and vanilla smooth. Fold in whipped cream.

Spoon 2 rounded tablespoons of filling down center of each krep. Roll up. Top with strawberry topping.

Serves: 22 kreps

********************************************************************************************************
********************************************************************************************************

Ancient Greece consisted of several hundred independent Polis (city-states). Some of these Included Hellos, Troy, and the ones listed here.

No other city contributed more to civilization than Athens. Humanism and democracy were born in the ancient city. Some of the famous sites found there include the Parthenon, the Temple of Zues, the Acropolis, the Olympieton, the National Art Gallery, the Herodeion, the Pnyx (the Assembly of the Athenians), the National Gardens, Lycalettucs Hill, the Panathenaic Stadium, the Byzantine Museum, the Municipal Gallery of Piraeus (with artworks by noted Greek Artists Axelos, Volanakis, Vyzantiou, Geralis, and others), the Zappeion, the Temple of Poseidon, the Kerameikos Necropolis, the National War Museum, the National Library (which, along with the Athens Academy, and Athens University, form the Neoclassical Trilogy of Athens), the Historical Museum, Plato Academy (one of the three famous Athens gymnasiums dating back to the 6th Century BC), the New Palace (the Presidential Mansion), the Philopappas, the Benaki Musem (Greece's largest independent museum), the Ancient Agora (Athens ancient heart of the city), the Cycladic Art Museum, Areious Pagos, the Greek Nautical Museum, the Old Parliment (one of the most historic buildings in Athens), the Archaeological Museum of Keramiekos, the Gazi Factory, the Observatory at Thisseion, the Ibiou Melathron, the Acropolis (the Sacred Rock of Athens. The most important site of the Ancient city, and one of the world's most recognizable museums), the Jewellery Museum, the Municipal Gallery, the Old Palace (the museum of Ancient Agora), and the South Slope of the Acropolis (important public buildings included the Odeion of Perikles, the sanctuary of Pionysos, the monuments, the Asklepicion, the Stoa of Eumenes, the Odeion of Herodas Atticus, and the Dionysos Theater).

Located on the Isthmus at the northern tip of Peloponnese, Corinth was one of Ancient Greece's most important city-states, and controlled the communications of Peloponnese with the Greek mainland. The innovator and master builder of warships, Corinth was the richest commercial city of Ancient Greece, and established several colonies including Syracuse. Joining the eastern port of Kenchreae, in the Saronic Gulf, to the western port of Lechaean, in the Corinthian Gulf, the city-state is famous for Diolkos, (the stone road on which wheeled platforms carried the warships to sea), the Temple of Aphrodite, Octavia's Temple, the long wall of the road of Lechaeon, the Peirene Springs, Odeion, and the Isthmus Canal.

Located above the Gulf of Corinth in the mountain of Parnassos, and in the valley of Phoris, in lower central Greece, Delphi, a religious and cultural center that imposed the first known International Law in human history, was famous as the guiding power of Ancient Greece, influencing Ancient Greece in education, literature, fine arts, colonization, and Trade as well. Ancient Delphi monuments include the Omphalos Stone, the Kastalia Crene, the Temple of Athena Pronaia, the Treasure of Athens, the Stoa of Athenians, the Treasury of Sikyon, the Treasury of Stifnians, The Frieze of Treasury of Stifnians, and the Metope of Treasury of Sikyon. The Delphi Oracle Shrine is the most important one in the Ancient Greek world. Every 4 years Greek athletes competed in the Pythian Games. Ancient Greeks considered the Omphalos Stone in Delphi the center of the earth and the universe, and an eternal flame burned at the Temple of Apollo. Other famous sites in Ancient Delphi include the Phaedriades, the Pleistos Valley, and nearby Kirrha on the Corinthian Gulf. Modern Delphi is located immediately West of the ancient archaeological site of Ancient Delphi and is a major tourist attraction.

Located 6 miles northeast of Argos, in northeast Peloponnese, across the Argolid to the Saronic Gulf, Mykenae was famous for Master Seafarers trading with all of the eastern Mediterranean Sea until the 12th Century AD, romantic poet warriors, cyclopean structures, fine arts, a 2000BC military stronghold that dominated most of southern Greece, and as the heroic adventurous people of Homer's Illiad. Ancient Greek history from 1600BC to 1100BC is known as Mycanaean in reference to Mykenae.

Olympia was a sacred Ancient Greek site located in the Valley of Olpheios in Pisatis in northwest Peloponnese, and Ancient Olympia is world famous for the Olympic Games. Historically, the Olympic Games began in 776BC. Famous Ancient Olympia sites include the Temple of Hera, the Palaestra, the Entrance to Stadium, the Stadium, Pheidias' Shop (where he created the chryselephantine statue of Zues), and the Treasury of Sikyon. Olympia was a sanctuary of Ancient Greece in Elis. Other famous Ancient Olympia sites include the Nike of Paeonius and the Hermes of Praxiteles. Modern Olympia is situated on the ancient site.

Located 11 miles northwest of Corinth in nothern Peloponnese, on the elevated ground of the Acropolis, with a big fertile Plain full of several varieties of fruits and olive trees, and across the gulf from the mountains of Gerenia, Kithaeron, Helikon, and Parnassos, Sikyon (The Cradle of Art), was the most ancient Greek city-state. Tragedy, and painting in its present form, began in Sikyon then spread throughout all of Greece. Built at the end of the 4th Century BC, the theater of Sikyon was one of the biggest in Ancient Greece, and theater performances still occur there today. The famous Bouleuterion Gymnasium is also located in Sikyon.

Sparta occupied the central finger of Peloponnese and was Ancient Greece's greatest military power. A constant warmonger famous for the Argos, Tegea, Messenion, Trojan, Persian, Thermopylatae, Plataea, and Peloppesian Wars, the Asian Conquest Battles at Ephoses, Sardis, Pastolos, Koronea, Leuctra, Laconia, Mantinea, and Thebes (who they finally fell to). Modern Sparta occupies the territory of the ancient city.

Located north of the Cithaeron Mountain range dividing Boeotia from Attica, on the Boeotian Plain, Thebes became a very powerful Ancient Greek city-state. Thebes is famous for introducing Phoenician alphabet writing, Kadmeia Palace, a Bronze-Age Mycenaean settlement, silks, and as a leader of the Boeotian Confederacy. Thebes defeated Sparta in the Battle of Leuctria in 371BC, and fell in 338BC in the Batlle of Chaeronea to Alexander the Great. Thebes was destroyed in 335BC by the same. Modern Thebes contains an Archaeological Museum, Cadmea, other ancient ruins, and is the largest city of the Boeotia Perfecture.

Located in Hisarlik in Anatolia, close to the Canakkale Province in northwest Turkey, southwest of the Dardenelles, under Mount Ida, Troy is the legendary city and center of the Trojan War. There are 13 layers of ruins at the Citadel of Hisarlik. Troy I - V was the first city in the 3rd Millennium BC, during the Bronze Age, and was a flourishing mercantile city with control of the Dardenelles each merchant ship had to pass through traveling from the Aegean Sea to the Black Sea. Modern Troy is a Turkish town in the vicinity of the ancient archaeological site and is a tourist area called Truva. Troia is the offical name recognized by the Turkish government for Modern Troy.

****************************************************************************************************
****************************************************************************************************

NOTES FROM CHEF LIL RICKIE: Yassoo, (that's Greek for Greetings) and thank you for taking the time to contact me about my new Greek cookbook Kalamata Kotopoulos (And Other Popularly Requested Chef Lil Rickie Greek Recipes). These recipes come from a long line of Greeks throughout my ancestory and are family recipes passed down to me. Now I share them with you. I hope you will try them all as I receive many requests for each one of them and that is why I am including them in this cookbook. To me there is nothing better than Greek food. I believe you will agree. In addition to the many flavorful and widely assorted recipes I have provided some general knowledge about my native Greece as well for your enjoyment. The cookbook will be available soon. Do not miss out on Parts Two, Three, and Four of my cookbook, entitled Kalamata Kotopoulos (And More Popularly Requested Lil Rickie Greek Recipes Cookbook), which can be found on my friend Brett's hubpages.com account under that title of which many of you are finding. Again, thank you for your continued interest and support in this project. Because I am receiving so many emails, unfortunately no other subjects will be replied to on that are not in relation to the cookbook. You can address iall comments on the space provided on my friend Brett's hubs. Come join us for all the excitement this cookbook has to offer. Efkareesto - Chef Lil Rickie