A delicious Greek Salad (not Horiatiki) served in Puff Pastry Cups
Greek
Other than an assortment of fresh ingredients, all you need to create a good Greek salad is a delicious dressing.
Pasta Flora is a dessert my mother used to make quite often and she usually used whatever homemade jams she had.
Gavros Marinatos (marinated anchovies) are like sushi. Actually the fish is not totally raw as by marinating them into an acidic liquid, such as vinegar or lemon juice, it’s like cooking them and serving with with extra virgin olive oil, garlic and oregano makes an amazing appetizer.
Watercress, in Greek called “kardamon = κάρδαμον”, (Nasturtium officinale), is an acquatic plant which is usually used in salads or to make soup.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
This Homemade Mayonnaise is extra delicious because it is made with Greek extra virgin olive oil. It’s mild and fruity taste is the star of this condiment.
This Spring salad is easy to make with leftover Easter Eggs. This is based on a salad we used to make on Easter day in Cyprus and I have enriched it with more herbs, which makes it delicious and also very healthy.
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit. The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked. Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.