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.
Bogana is a traditional dish from Argolida, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb is the addition of ewe’s and goat milk butter which gives its wonderful taste.
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.
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.
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 Greek roasted pork (or lamb) is stuffed with bacon, halloumi, feta, as well as other ingredients then it is wrapped in vine leaves and baked in the oven with potatoes.
When I saw the three ingredients for this month’s Joust, chosen by last month’s winner, my friend Peter, of Souvlaki for the Soul, I thought it would be impossible to use all three ingredients in a recipe. First of all I had trouble finding some fennel seels, but now that I have found them, you…
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.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!