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Pilafi(Cretan style rice)

Pilafi

• 4 1/2 pounds of stewing chicken or lamb, cut in pieces
• 6 cups of water
• 1 whole lemon, well washed
• 1 tablespoon of salt
• 4 1/2 cups of strained chicken or lamb broth (above)
• 8 1/2 cups of hot water
• 4 1/2 cups of long-grain rice
• 1 1/4 tablespoons olive oil
• 6 tablespoons of lemon juice
• freshly ground black pepper

Preparation:

Make the broth: In a (pressure) cooker, add the chicken or lamb, the lemon, and 8 cups of water. Bring to a boil.Cook until the chicken is very tender.As soon as the meat is cooked we remove any meat foam appears. Remove chicken or lamb from the pot and set aside in a covered dish. When the broth in the pot cools sufficiently, strain into a bowl.

Make the pilaf: Measure out 4 1/2 cups of the broth and pour into a large pot. Add 8 cups of hot (tap) water,broth,olive oil and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice, and cover. When the broth in the pot cools sufficiently, strain into a bowl.

Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper. Serve the hen separately on a platter.

Tip: Using chicken we make a low fat pilafi but with lamb it is more tasty. I suggest you to try it with lamb . Secondly you can use less or more of broth. It depends on how you like it. Also you can store the broth into refrigerator . Eat while it still warm!

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

GRAPE SPOON SWEET

GRAPE SPOON SWEET

INGREDIENTS

2 pounds (1 kilo) of non seed white grapes

0,6 pounds (300 grams)  of sugar

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

PREPARATIONS

Remove the stems from the grapes and rinse them. 

Put them in a pot with the sugar and a little bit of water just not to stick on pot.

Boil them in low heat until water has evaporated and syrup has become thick.

Add vanilla extract and lemon juice.

When the grapes have cooled to room temperature pack into jars.

You can store this sweet in room temperature but i recommend you to keep in refrigerator.

You can make as much grape sweet as you want depending on how much grapes you have.

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

CHICKPEAS SOUP

CHICKPEAS SOUP

INGREDIENTS

1/2 kilo(1 pound) chickpeas

1/2 cup olive oil

1 chopped onion

1/2 kilo(1 pound) tomato puree

2 tablespoons salt

1 teaspoon pepper

water

PREPARATION

Add chickpeas in water for 6 hours(overnight) to become softer.

Boil chickpeas for 1 1/2  hour in a pot of for 15-20 minutes in pressure cooker. We want chickpeas to be soft so you should cook until be soft.

In a pot heat olive oil.

Saute onion.

Saute the boiled chickpeas.

Add tomato puree and 1 cup of water.

Add salt and pepper.

Cook for 25-30 minutes until water has evaporated.

That's it.

LET YOUR COOKING SPIRIT FREE!

RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

UNIQUE GREEK COOK LOVERS RECIPE!