Moschari Lemonato (pr. moss-HAH-ree Lae-moh-NAH-toh), is a traditional Greek Veal recipe with lemon juice, which is a perfect Sunday meal. Lemonato is a method of cooking, ...
Red Meat
Arnaki (Lamb) Fricassee with Artichokes
Arnaki (Lamb) Fricassee is a Greek dish with a white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of ...
Bogana (Greek Roasted Leg of Lamb with Tomatoes)
Bogana is a traditional holiday dinner dish from Argolida, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other ...
Arni me Melitzanes sti Gastra (Greek Lamb and Eggplant Casserole)
Arni me Melitzanes sti Gastra, which means Lamb and Eggplant Casserole, is a delicious stewed dish which is easy to make and makes a perfect Sunday lunch meal. The meat becomes so ...
Sykoti (Goat or lamb offal) Riganato, Ladolemono with Peppers
Offal are the organs (such as the liver, lungs, heart, kidney and sweetbread) of an animal that are used for food. Most people don’t eat offal but we Greeks love them and ...
Kotsi Chirino sti Gastra me Selinoriza (Braised Pork Shank with Celery Root)
Pork shanks, which come from the front leg of the pig, are cheap cuts and if cooked properly, they can yield a delicious meal, as they become succulent and flavorful. This ...
Marinated Garlic Petimezi Pork chops with Sweet and Sour Sauce
The carnival season is celebrated in Greece and Cyprus for three weeks. The celebrations start by the "opening of the Triodion", as it is called by our church. The first week ...
Hounkiar Begendi (stewed veal) and Eggplant Purée
Hounkiar Begendi (Hünkâr beğendi) is a Turkish dish with stewed lamb or beef, served on a bed of creamy eggplant puree. This recipe literaly means "the sultan was ...
Gkioulpassi
Gkioulpassi is a Greek dish which comes from Asia Minor. It is usually made with lamb but it is also often made with lamb, pork and veal. Slits are made in the ...
Tourkakia (grilled offal)
Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grilled over charcoal. In the Ionian ...
