CONCEPTOURS

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THE DESTINATION & EVENTS MANAGEMENT COMPANY OF GREECE
Conceptours provides its clientele with preferential rates based on its purchasing power with hotels, cruises, venues, restaurants, entertainment, audio-visual & staging, transportation, top-notch licensed guide lecturers, etc. nationwide in Greece.

Conceptours was founded in 1977 is renowned as one of Greece's top Destination Management Companies specializing in the planning, designing and operation of creative itineraries for discerning FIT's as well as for incentive, conference, meeting and symposium groups. All requests are replied to in detail within 24 hours of receipt.

Conceptours have a proven track record for innovations and creativity and has received numerous awards of excellence including that the respected International Herald Tribune pronounced Conceptours the leading DMC in Greece.

CONCEPTOURS

Conceptours
Greek Recipes!

October 2006


In our endeavor to keeping up with our reputation of being THE Leading DMC in Greece (as quoted by the respected International Herald Tribune), Conceptours has revived “Greek Cooking Classes” for our Principals’ clientele.

Not surprisingly, clients’ interest for “Greek Cooking Classes” has been overwhelming.

We want to share with all the many readers of the “EUROMIC On-The-Move Newsletter” some mouth-watering and succulent Greek recipes.

Kalee Orexi (bon appétit) and enjoy...

Greek salad - (Horiatiki)

Ingredients
• 3 – 4 tomatoes
• 1 onion
• feta cheese
• 1ucumber
• olive oil
• salt
• olives
• oregano

Fried Cheese - (Saganaki tyri)

Ingredients
• 250 gr. any hard cheese, Greek kefalotyri Parmesan, Gruyere or Greek Cypriot haloumi
• 50 grams butter
• lemon juice of 1/2 lemon
• black pepper

Preparation
Cut the cheese into 1 cm thick slices. Heat the butter in a frying pan and put the slices in. Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. In Greece the cheese is usually cooked in small frying pans, so they can be taken straight to the table. Sprinkle a little lemon juice on top and some black pepper and offer it with fresh bread.

Great Greek Moussaka

Goes well with a nice glass of Greek red wine.

Ingredients
• 700 gr. (1 ½ lb.) shoulder of lamb(boneless)
• 700 gr. (1 ½ lb.) aubergines
• 175 gr. (6 oz.) onions
• 225 gr. (½ lb.) tomatoes
• 150 ml. (Ό pt.) olive oil
• 5 ml. (1 teaspoon) ground allspice
• 15 ml. (1 tablespoon) chopped parsley
• 425 ml. (Ύ pt.) béchamel sauce
• Salt
• Freshly ground black pepper
• Coating
• 1 large egg
• large pinch grated nutmeg
• 75 gr. (3 oz.) Cheddar cheese

Preparation
Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (Ό in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. Peel and slice the onions; peel, de-seed and chop the tomatoes. When ready to cook, pat the aubergine slices dry with paper. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary. When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes. Heat oven to 180-C. (350 F.), gas mark 4. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce. Bake in the oven for 45 minutes until the topping is golden and bubbling.

The popularity of “Moussaka” has deservedly spread. It is a delicious combination of meat, vegetables and a thick, rich sauce. It’s the most traditional Greek dish and also absolutely delicious!

Stuffed eggplants - (Melitzanes papoutsakia apo ti Lesvo)

Ingredients
• 10-12 round eggplants
• 1 large onion, grated
• 3-4 eggs
• 250 grams grated regato cheese, or any other sweet cheese
• 1 bunch of parsley
• 1 fresh tomato, mashed
• 2 spoons sugar
• Salt
• Béchamel sauce or hard tack for placing on top of each eggplant olive oil

Preparation
Wash eggplants, score them in the middle and boil until soft. Strain them, let them cool and cut them a long side. Remove with the spoon the inner part of each eggplant and leave them only with their skin. Keep half of the inner part of the eggplant and whiz it in a blender to make a puree. Boil in a saucepan the onion and when it softens pour some olive oil. Add the eggplant puree, parsley, tomato, sugar and salt. Stir well and remove from heat after a couple of minutes. Beat the eggs and pour over the mixture. Add the cheese and stir the mixture well. With this mixture you should stuff each piece of eggplant. When you stuff all the eggplants cover them with béchamel sauce or with hard tack. Baste a baking pan with oil, place the eggplants into it and bake for 30 minutes in moderate temperature.

Dolmades (stuffed vine leaves, with meat & rice)

Dolmades is an appetizer delicacy wrapped in vine leaves (this recipe was transcribed by somebody observing their old grandma do it the traditional way)

Ingredients
• 1 lb. ground beef
• 1 large onion, chopped
• 1/2 c. white rice
• 1 egg
• 1/2 c. dry mint
• 1 T. butter, softened
• 1/2 bunch fresh parsley
• dill, if convenient
• 3-4 T. lemon juice
• salt
• pepper
• water, if needed

Preparation
Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.).

Grape leaves are best picked from Grape Vines in the spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods).

Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee\'-lah). Small leaves tend to be more tender.
Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute.
Fold grape leaves around small spoonfuls of meat mixture, sealing completely.
In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.

Avgolemono (egg-lemon dressing)

Ingredients
• 1 egg
• 3-4 T. lemon juice
• corn starch

Preparation
Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix.
Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken.
Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix the remaining broth into the egg-lemon mixture. Stir well and pour over dolmades.

Bakalva rolls (Baklavadakia) the most famous Greek dessert

Ingredients
Filling:
• 1/2 lb Walnuts, finely chopped
• 2 1/2 tb Sugar
• 1/2 ts cinnamon
• 1/8 ts Ground Cloves
• 1 lb phyllo Dough
• 3/4 lb Unsalted Butter, melted
Syrup:
• 1 1/2 c Water
• 1 cinnamon Stick
• 1 1/2 c Sugar
• 2 ts lemon Juice
• 1/2 c Honey

Preparation
Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.

 

Conceptours will be happy to provide you with more Greek recipes. Send your request to greece@euromic.com

PS: The Meeting & Incentive Travel Magazine (UK) quantitative study of destinations and traffic volume during 2005 has placed ATHENS in the top number one position.

Horiatiki

Saganaki Tyri

Moussaka

Eggplants

Dolmades

Dolmades

Avgolemono

Baklava rolls