Greek Loaf Recipes

GYRO MEAT LOAF WITH TZATZIKI SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)

Steps:

• To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
• Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
• Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
• Let the dough rise at room temperature for 10-12 hours (or overnight).
• Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
• Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
• Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
• Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

HORIATIKO PSOMI: GREEK COUNTRY BREAD

Steps:

• Gather the ingredients.
• In a small bowl, dissolve the yeast in 1/2 cup lukewarm water .
• Slowly add 1/2 cup of flour and mix until all lumps of flour have dissolved to form a thick mixture. Allow it to rise about 15 to 20 minutes.​ If using a sourdough starter, make a sponge with 1/2 pound of starter, 1/2 cup of lukewarm water, and 1/2 cup of flour, allowing it to rise for 2 hours.
• Sift the remaining flour with the salt in a large mixing bowl. Make a well in the center, and add the milk, oil, honey, yeast mixture or sourdough starter, and 2 cups of lukewarm water.
• Pulling in the flour slowly, mix with your hands until you have a cohesive mass. If more water is needed, add in small amounts from the remaining 1/2 cup.
• Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to your hands.
• Place the dough in a lightly oiled mixing bowl and roll until all sides are greased. Cover the bowl with 3 dishtowels: first one dry, one dampened with warm water on top, and lastly one dry as well. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
• Punch down and knead the dough for 5 to 6 minutes on a floured surface. Divide the dough into 3 to 4 balls, and form into your preferred shape.
• Place the loaves several inches apart on top of an ungreased cookie sheet and cover with the 3 dishtowels as before-dry, damp, dry. Keep the loaves in a warm place and allow proving for 1 hour.
• Preheat the oven to 450 F/220 C.​ Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow.
• Remove from oven and cool on racks. Serve warm.
• Enjoy.

GREEK MEAT LOAVES

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.

TRADITIONAL GYRO MEAT

Steps:

• Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
• Preheat oven to 325 degrees F (165 degrees C).
• Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

WHOLE-GRAIN GREEK MEATLOAF

Steps:

• Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
• Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
• Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
• Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.

GREEK MEATLOAF

Steps:

• Preheat oven to 350°F
• In large bowl, mix all ingredients just until well combined but not overmixed.
• In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
• Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed.
• Let stand 10 minutes before slicing.

GREEK MEATLOAF WITH FETA

Steps:

• In a large bowl, stir the spices and crushed crackers into the ground beef.
• Stir the eggs into the milk, stir into meat mixture.
• Mix in the feta cheese and press into a 9x13 pan.
• Cover loosely with foil.
• Bake for 30 minutes,at 350, drain.
• Resume baking without foil for 15 minutes or until done.

GREEK OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.