After seeing the announcement for the next the Royal Foodie Joust, hosted by Jenn, The Leftover Queen, I was puzzled what to prepare. The Leftover queen, who holds this monthly competition where foodies all over the world, join in a “cook-off event” using three ingredients. The three ingredients have been chosen by the previous winner, …
Arni Psito pronounciation “ar-KNEE psee-TOH” is roasted meat cooked in the oven. It could be made with lamb or goat and it is the perfect Sunday meal.
These Greek Keftedes me Rodi (Meatballs with Pomegranate Sauce) are perfect on any occasion and if formed into small balls, they will be the hit of your next party!
Today I am posting another recipe, which is suitable for a festive occasion. Wild boar with sage and honey. Wild boar isn’t something we cannot get everyday in Greece. We can, however, get it during the Christmas and New Year’s holidays, so I plan to make it during the holidays.
Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf or “patates antinachtes”.
Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat cutlets, usually veal or pork, although chicken may also be used.
Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.