An amazing recipe for tender and juicy pork rib chops. The marinade will make the pork chops extra juicy as well as infuse them with great sweet and sour taste flavour and a touch of citrus.
Braised Pork Stew is a favorite Greek Fall dish, combining various root vegetables, such as celeriac root, carrots, potatoes, and onions.
Moschari Lemonata (pr. moss-HAH-ree Lae-moh-NAH-toh), is a traditional Greek Veal recipe with lemon juice, which is a perfect Sunday meal.
Lamb Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.
Bogana is a traditional dish from Argolida, Peloponnese, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb is the addition of ewe’s and goat milk butter which gives its wonderful taste.
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 tender that it falls, off the bone with a delicious sauce to mop up with crusty bread or served on pita bread.
Offal are the organs (such as the liver, lungs, heart or kidney) of an animal that are used for food.
Most people don’t eat offal but we Greeks love them and cook them in many ways (see links at the end of the post), our most popular recipe being Kokoretsi.
Kotsi Chirino – Pork shank, which comes from the front leg of the pig, is a cheap cut which, if cooked properly, can yield a delicious meal, as it becomes succulent and flavorful.
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 is called Profoni or Profonisimi (because people would loudly announce the beginning of the carnival), in which people prepare their pigs to be…
Hounkiar Begendi is a Turkish dish with stewed lamb or beef, served on a bed of creamy eggplant puree. This recipe literaly means “the sultan was satisfied”.