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”.
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.
Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grill over charcoal.
Spetzofai (pr. Speh-tzoh-FAH-ee) or sometimes written spentzofai is a Greek traditional recipe from Pelion, Thessaly. The traditional recipe is made with local sausages and lots of peppers, especially a hot variety called spentzes, from which the dish takes its name.
This stuffed Greek Crispy Pork Roast is delicious as the crackling is golden brown and crunchy, while the meat remains juicy and tender.
Rolo me Phyllo Kourou is a twist of the traditional Greek meatloaf with hard boiled eggs. My addition is wrapping the meatloaf in homemade shortcrust pastry made with yoghurt, called “kourou”.
This artichoke lasagna is a fabulous dish made with fresh artichokes, layered with bolognaise sauce and topped with luscious Greek bechamel sauce.
Veal or Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.