INGREDIENTS

INSTRUCTIONS

AVGOLEMONA--The best-known Greek sauce.  Made of eggs and lemon  juice,
and used to flavor soups, meats, and vegetables.  BAKLAVA--A favorite
Greek pastry.  Crisp phyllo pastry filled with  nuts and dripping with
honey syrup.  BOUREKIA--Meats or vegetables wrappen in phyllo pastry.
Smaller  versions are called "bourekakia."  COPENHAGEN--A dessert named
in honor of King George I of Greece, who  had been a Danish prince.
DOLMATHES--Stuffed grape leaves.  Filled with either meat or rice and
served hot or cold, with or without avgolemono.  FETA--Best known of
the Greek cheeses.  Made of goats' milk.  FIDE (Fidelo)--A very fine
egg noodle.  Sold here as fidelo,  fidilini, etc.  FLOYERES--Phyllo
pastry having a long, flutelike shape.  GIOUVETSI--Greek casserole
GLYKO--The word means "sweet" and is used to refer to spoon sweets.
GRAPEVINE LEAVES--Used for preparing dolmathes. Sold in this country
in jars, already prepared for use, just rinse before using.
HALVAH--Dessert made with farina.  IMAM BALDI--A real treat of eggplant
and trimmings. Legend has it  that the "imam" (high priest) fainted in
delight when served this.  Other legends say he fainted at the cost of
the amount of oil used.  KASSERI--A firm table cheese.  Used as a
grating cheese. You may  substitute Parmesan or Romano cheeses, but
these have a stronger  flavor.  KATAIFE--Available in Greek pastry or
specialty shoppes. Some people  substitute shredded wheat for it with
fairly good results.  KIMINO--Cumin seed.  Not too well known but
easily available in this  country.  You will find many uses for its
unusual flavor.  LATHERA--Foods braised in oil, and served in the same
oil.  MAHLEPI--An unusual spice.  Must be ground before using. Found in
specialty shoppes.  MASTIHA--Mastic.  Sometimes refers to the liqueur
of the same name.  MAVRODAPHNE--A dessert wine.  Available at most
liquor shoppes.  MIZITHRA--A mild cheese similar to cottage and ricotta
cheese.  MORTADELLA--A salami.  OUZO--A clear liquor flavored with
aniseed.  Very potent-few can  drink it straight.  Mix with cold water
and it becomes cloudy.  PANTESPANI--Greek sponge cake.  PASTES
SARDELIS--Salt-packed anchovies, served cleaned, and with oil  and
vinegar.  PAXIMADIA--Biscuits served with coffee or tea.  PHYLLO--A
strudel-like pastry dough readily found in most larger  supermarkets.
PILAFI--Cooked rice.  RENGA--Smoked herring.  SKORDALIA--A famous Greek
garlic sauce.  Very, very powerful. Not to  be eaten before a theatre
engagement or any social event--unless  everyone else has eaten it
too!!  TARAMA--Carp rice.  TRAHANA--A homemade noodle used in soups and
stews. Now available  commercially in specialty shoppes. Substitute
semolina if trahana in  unobtainable.  VISSINO--Sour cherries in a
delicious preserve.  VISSINADA--Sour-cherry preserves mixed with iced
water for a cool  summer drink.  ZAMPON--Ham.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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