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Greek recipes - Dolmathes and Tzatziki

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    * 1 cup olive oil, divided

    * 1 1/2 pounds onions, chopped

    * 1 3/4 cups uncooked white rice

    * 2 lemons, juiced

    * 2 tablespoons chopped fresh dill

    * 1/2 cup chopped fresh parsley

    * 2 tablespoons pine nuts

    * 1 (8 ounce) jar grape leaves, drained and rinsed


   1. Preheat oven to 375 degrees F (190 degrees C).

   2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.

   3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.

   4. Cover with aluminum foil and bake in preheated oven for 45 minutes.



    * 2 (8 ounce) containers plain yogurt

    * 2 cucumbers - peeled, seeded and diced

    * 2 tablespoons olive oil

    * 1/2 lemon, juiced

    * salt and pepper to taste

    * 1 tablespoon chopped fresh dill

    * 3 cloves garlic, peeled


   1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.



    * 1/4 cup butter

    * 3 tablespoons all-purpose flour

    * 2 cups hot milk

    * salt and white pepper to taste

    * 1 (16 ounce) package frozen phyllo dough, thawed

    * 1 pound feta cheese, crumbled                                                                                                                      

    * 3 egg yolks                                      

    * 1 cup shredded Monterey Jack cheese

    * 1 cup butter, melted and divided

    * 2 tablespoons chopped Italian flat leaf parsley


   1. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.

   2. When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.

   3. Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out.

   4. Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough.

   5. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.

I choose Greece beacuse I like all the many flavours you get from the food.I also like the way they use in season,fresh and local foods in there cooking.My favorite greek dish is Dolmathes,they are a delicous simple meal full of flavour.

Greece is most famous for the olymics and the great myths and gods that have been created though there history.They are also known for there historical clothing,which constists of a basic cloth most of the time.It is situated in the continent of Europe.It is quite a powerful country thoughout history and to this day.

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