Veal or Beef

This Baked or grilled Greek Lemony Calf Liver, is a super easy to make, healthy and delicious. Marinating the organ reduces its intense flavour and makes it very tender.

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. 

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.

This artichoke lasagna is a fabulous dish made with fresh artichokes, layered with bolognaise sauce and topped with luscious Greek bechamel sauce.

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.

Escalopes, from the French Escaloppes, (scallop) is a thin slice of boneless meat, from the leg of a veal, cut into thin slices and tenderized with a mallet.

Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal. Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.

Makaronia me Kima (pr. Mah-kha-RHO-niah MEH Kee-MAH), which literally means “Pasta with Ground Meat”, is a pasta dish with Spaghetti and Greek Meat Sauce, similar to Bolognese but with Greek flavours.

Giouvarlakia, pronounced yiou-var-LA-kia, is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce.

These Greek Keftedes me Rodi (Meatballs with Pomegranate Sauce) are perfect on any occasion and if formed into small balls, they will be the hit of your next party!