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.
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.
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well. When my husband bought half of a baby goat he had to buy the organs as well. When he brought this along I couldn’t think how to cook it. Besides…
Psito pronounciation “psee-TO” is roasted meat cooked in the oven. It could be made with lamb, goat, pork or chicken meat.
“Ofton” comes from an ancient Greek word, which means baked and “Kleftiko” means stolen. Lamb kleftiko is an easy, rustic, traditional Greek dish made with lamb, cooked in the oven wrapped in parchment paper.