Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
Dolmades are stuffed vine leafs filled with minced meat and rice or when made vegan, just with rice and herbs. If you are using fresh vine leaves wash and then put them in a sauce pan with plenty of water and boil for 5 minutes. If you are using frozen ones, follow the same …
Kotopoulo Psito sto Fourno is Greek roasted chicken, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice. “Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven.
In some countries they call them potato chips and in others, French fries, fries or finger chips. In Greece, we call them “Patates Tiganites” (pr. pah-TAH-tess Tee-ghah-nee-TESS).
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.