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.
Bœuf à la Bourguignonne, also called Beef Burgundy is perhaps one of the most famous dishes of Julia Child.
Wild Boar, in Greek Agriogourouno (pr. ah-ghree-oh-GHOU-rhou-nho) is cooked in a “gastra” which is a Greek Dutch oven. The meat is marinated and then slowly cooked in the oven.
Soutzoukakia Smyrneika, are spicy sausage-shaped meatballs, which are lightly fried and then cooked in a delicious tomato sauce and come from the once Greek part of Asia Minor, Smyrna.
Fassolakia yahni is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.