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!
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
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.
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-TOH” is roasted meat cooked in the oven. It could be made with lamb or goat and it is the perfect Sunday meal.
“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.
Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Ttavas, written with double “t” to indicate the heavy accent and pronunciation of the Cypriot dialect. Many Cypriot words have retained their double consonants and the route of this Cypriot pronunciation comes from the ancient Greek which Cypriots keep in their pronunciation and way of talking until today. Ttavas takes its name from the dish…