What are some of the best Greek recipes?

I'd like to know about other Mediterranean food as well. Main course food. I prefer answers from natives of the area. Thanks!What are some of the best Greek recipes?
AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)


Serving Size : 8 Preparation Time :0:00


Categories : Greek Seafood





Amount Measure Ingredient -- Preparation Method


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Karen Mintzias


1 lb White fish


-- cut into 2-inch pieces


1/2 lb Clams (if desired)


1/2 lb Crab (if desired)


1/2 lb Lobster (if desired)


1/2 lb Scallops (if desired)


1/2 lb Mussels (if desired)


1/2 lb Shrimp (if desired)


1/2 lb Baby octopus (optional)


1/4 c Olive oil


3 Onions -- chopped


2 Garlic cloves -- pressed


2 lb Canned peeled tomatoes


-- including liquid


1 c Chopped mushrooms


4 Celery stalks -- chopped


2 ts Salt


1/8 ts Cayenne pepper


1 Bay leaf


1/2 c Wine, red preferably


4 c -Water





Prepare fish and shellfish by cleaning and cutting


into bite-size pieces. Heat oil in a large pot. Fry


onions and garlic on medium heat for 5 minutes. Add


remaining ingredients, except seafood and bring to a


boil. Reduce heat and cover. Cook one hour.





Add fish and octopus, and cook 20 minutes. Add


shellfish and simmer 5 minutes more. Serve hot with


crusty bread and crisp salad.


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ARAKAS LATHEROS (PEAS LATHEROS)


Serving Size : 10 Preparation Time :0:00


Categories : Vegetables Greek





Amount Measure Ingredient -- Preparation Method


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5 lb Fresh peas


4 Scallions


1 1/4 c Oil OR


1 c Butter


1 1/2 lb Tomatoes, peeled -- strained OR


1 tbsp Tomato paste diluted with:


2 c Water


3 tbsp Dill -- chopped


Salt %26amp; pepper to taste


Water as needed





Shell, wash and drain peas. Chop white part of the callions into small pieces., and the green part into large. pieces. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.).





NOTE: You can make this without the tomatoes, if you wish. In that case, add just enough water to cover the peas.


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CAVATELLI WITH SPICY TOMATO-SAUSAGE SAUCE





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Italian Pasta


Sauces Meats





Amount Measure Ingredient -- Preparation Method


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2 c Quick Tomato Sauce


12 oz Hot Italian sausage


1 tb Olive oil


1/2 c Reserved juice from canned


-tomatoes (or water)


2 tb Fresh basil, chopped (1 1/2


-tsp dried)


3/4 lb Cavatelli or penne


3/4 c Ricotta





PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing


from sausage. Heat olive oil in large frying pan over medium heat; saute


sausage, breaking into small pieces, until color turns pale and sausage is


just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil,


and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can


be made 1 day ahead.





COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water


until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings.


xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxWhat are some of the best Greek recipes?
Here are a bunch of popular and common authentic Greek recipes for traditional ethnic Greek meals http://www.gourmet-living.com/category.h鈥?/a>





Enjoy!
well Brett in order to provide you some information Hi from California





http://www.faliraki-info.com/susie/greek鈥?/a>