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”.
Μy friend Marianna Kavroulaki, archaeologist and researcher in food history organized an Ancient Greek Symposium, called Edible History and Edible Stories. In ancient Greece, the symposium was a drinking party (from Greek «συμποτείν» (sympotein), “to drink together”). I love ancient Greek history and in a lot of my posts you will find references relating to …
Gigantes plaki is a deliciously hearty vegan dish made with giant beans, cooked in a tomato sauce, served as a main dish or as part of a mezze platter.
Gemista (pronounced as yeh-mee-STAH), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked with potatoes, in a tomato sauce.
Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat grilled on a skewer served with a piece of bread on the skewer.
Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit. The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked. Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.
Galopoula Gemisti, is the Cypriot stuffed roasted turkey which is filled with finely chopped chicken giblets, rice, almonds and raisins.