Braised Pork Stew is a favorite Greek Fall dish, combining various root vegetables, such as celeriac root, carrots, potatoes, and onions.
This healthy Greek chickpea salad is a filling dish on its own, packed with protein from the chickpeas, quinoa and tuna and full of vitamins from the herbs, vegetables and salad dressing.
Are you looking for something different to cook for this Christmas? I would like to share My Top Five Greek Holiday Recipes baked under an aluminum tent.
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.
Baked Melitzanes Saganaki is an easy appetizer made with fried eggplants, tomato sauce and two Greek cheeses: feta and kasseri and then baked in the oven.
These baked Greek pita chips make a lovely accompaniment to any dip or spread or served with a topping instead of making bruschetta, even with jam and graviera cheese, they are amazing!
Gavros Risotto is a wonderful, quite unique risotto with fresh anchovies, because the risotto is cooked first and then fresh anchovies sandwich the risotto.
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.
Lamb Exohiko (country style) is a dish which comes from Roumeli, usually made using leftover lamb, vegetables and cheese, wrapped in a parcel and baked. It can be wrapped in parchment paper or phyllo.
The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*. Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe…