Overlooking the breathtaking view of the Nile at Windows on the World restaurant, Ramses Hilton Hotel held an interesting Greek event on Wednesday attended by a number of female socialists and delegations from the Greek Embassy including Costantina Gedeon, the financial manager, and Antoinette Lazaris, wife of Greek Ambassador. The event began with a light breakfast buffet of delicious pastries and fresh fruits. Then, Marilena Griva, Greek cultural counselor, gave a brief presentation on the best ways to keep healthy through following a Greek nutrition plan and using natural ingredients in cooking such as olive oil, a basic component of Greek food. Three-course Greek recipes were unveiled by Chef Dimitrios. Step-by-step instructions how to prepare four delicious appetizers were given to the attendees followed by the main course, lamb ragout with artichokes and a yummy semolina cake to end the meal with a sweet sensation. The event was wrapped up by a Greek folk dance show during which the attendees were taught the steps of Zorba and other traditional dances of the country. Here are the distinct recipes you should try out to experience a unique taste of Greece's most luscious plates. Starters: Taramokeftedes or Grey Mullet Roe Ingredients: 100 g tarama (grey mullet roe) 300 g white bread soaked in water (squeezed) 1 piece onion copped fine 2 pieces medium boiled potatoes (grated) chopped parsley chopped dill olive oil Steps: 1) Soak the white bread in water fro two minutes. 2) Squeeze the water and place it in a bowl with the grey mullet roe and grated boiled potatoes. 3) Add chopped onions, parsley and dill. Then, mix all the ingredients together. 4) Make small patties and pan fried in olive oil. Fava or Yellow Lentils: Ingredients: 500 g fava 2 small onions Olive oil Salt Water For Garnish: Olive oil Chopped onions Capers Lemon Steps: 1) Wash and place the fava in a casserole to boil with plenty of water then cover the fava. 2) Skim off the foam frequently, and be careful that it is not over cooked. 3) Add olive oil and two small onions and cook till it becomes ready. 4) Remove the onions and place the fava in blender to blend it. 5) Place the fava in a small bowl and garnish with olive oil, chopped onions, lemon and capers. Tzatziki (Yogurt and Cucumber Salad with Garlic) Ingredients: 350 g cucumber 250 g yogurt 3 cloves garlic (clopped) 1 lemon 60 g olive oil Salt and pepper Dill for garnish Steps: 1) Peel the cucumbers and shred finely. 2) Add salt and leave aside for 10 minutes. 3) Squeeze the water and mix with yogurt. 4) Add the garlic and lemon juice. Pour in the olive oil slowly, stirring constantly. 5) Season with salt and pepper, and garnish it with dill. Gigandes Plaki (Large White Beans) Ingredients: 500 g large white beans (boiled) 100 g olive oil 75 g onions (chopped) 250 gr tomato concasse 20 gr tomato paste 20 parsley (chopped) 1 piece garlic (chopped) 2 bay leaves 300 ml water salt and pepper Steps: 1) Heat the olive oil in a casserole. 2) Add the onions, garlic, and bay leaves and sauté lightly. 3) Add tomato concasse and tomato paste, then simmer for five minutes. 4) Place the boiled beans into the baking tray, add the tomato sauce and the water and place it in the oven for 35 minutes. Note: the beans should be tender but not over cooked, and the liquid partially evaporated. Main course: Arni Me Aginares (Lamb Ragout with Artichokes) Ingredients: 1 kg boneless, cubed and blanched lamb shoulder 3 pc cleaned and peeled artichokes 20 g chopped dill 50 g spring onions 50 g clopped onions 20 g flour ½ ltr chicken stock 100 g butter Steps: 1) Sauté the onions with butter, add the blanched lamb and sauté slowly. 2) Sprinkle with flour and fill up with chicken stock. 3) Season with salt and pepper and simmer until the meat is nearly tender. 4) Clean and boil the fresh artichokes and cut in ¼. 5) Add the artichokes in the casserole with the lamb ragout and simmer for 15 minutes. 6) Sprinkle with dill and serve. Dessert: Halva (Semolina cake) Ingredients: 150 g olive oil 400 g semolina 80 g raisins 20 g almonds whole or grated Pinch of cinnamon powder Syrup: ½ ltr water 350 g sugar ¼ cinnamon stick Half a lemon Steps: 1) Heat the oil in a casserole, add the semolina and stir continuously over low heat until lightly browned. 2) Add the raisins and the almonds, then stir constantly. 3) Pour the syrup over the semolina and bring to a boil, stirring constantly for five to seven minutes. 4) Place the semolina paste in an mould and press the top smooth. 5) Remove the mould. Sprinkle with cinnamon and cut into slices.
