Lamb or goat ofton kleftiko is an easy, rustic, traditional Greek dish made with lamb, cooked in the oven wrapped in parchment paper.
Red Meat
Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat cutlets, usually veal or pork, although chicken may also be used.
Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.
Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.
Noua as we call it in short, is a pot roast beef or veal using the above cut. It can be cooked in a pressure cooker, in a pot or Dutch oven.
Kreatopita is a Greek meat pie that can be eaten as a main course with a salad or as a snack or taken at a potluck.
Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce. Although this dish is usually cooked with veal, it can also be made with beef of buffalo meat, lamb, pork, rabbit or chicken.
Mpiftekia, pronounced beef-TE-kya, which are Greek homemade burgers, can be shaped round, oblong or even wrapped around a skewer and grilled.
They are ideal for those who are on a diet provided the meat is lean and served with a salad.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.