Fish fried in the plan

Fish fried in the plan

Fish fried in the pan (Psari tiganito) This is the most common way of serving fish in Greece. Small fish, especially red mullet, bogue, sardines etc. are fried whole. All whole fish are gutted before frying, except the tiny smelts or marides. The scales of red mullet and larger fish would be removed. The rules …

Souvlakia

Souvlakia

Lamb grilled on skewers (Souvlakia or souvlaki) The best meat for this would be cut from the leg in cubes, all sinews and fat carefully removed. Beat together a little oil and lemon juice in a shallow dish, adding whatever herb you prefer it could be oregano, marjoram, bay leaves – or even just a …

Meat dishes

Meat dishes

Lamb and wild greens with egg and lemon (Arni frikasse me horta kai avgolemono) Frikase Saute the onions gently in the butter without browning, then add the cubed lamb which you have lightly rolled in seasoned flour, and stir all together. Cook over a low heat without browning for five minutes, stirring frequently, then add …

Meat balls

Meat balls

Meat balls (Keftedakia) 5 slices of old white bread, without crust 2 lb. (I kg) very finely ground lean beef or lamb 2 medium-sized grated onions and two minced cloves of garlic 1 tbs. each of finely chopped mint and parsley Salt and pepper, 1 tsp. ground cumin 1 tsp. finely grated lemon zest 2 …

Lamb soup

Lamb soup

Easter Lamb soup Magiritsa This soup is eaten after midnight on Easter Saturday, and contains the first meat to be eaten after the Lenten fasting. It is prepared using the offal and other parts of the lamb which are removed during the preparation for its roasting on the spit on Easter Sunday The Greeks traditionally …

Hare stew

Hare stew

Hare stew (Lagos stifádo) 4-5 lb. whole hare, oven-ready 8 tbs. white vinegar (for washing the hare), 3 cloves of garlic 3 lb. (1 1/2 kg) small onions, peeled and left whole 1 can (16 oz/400 g) peeled tomatoes, strained of their juice, de-seeded and pureed Large amount of fresh chopped parsley For the marinade: …

Stuffed Vegetables

Stuffed Vegetables

Tomates kai piperies gemistes or gemista 4 tomatoes (choose ripe red, full-fleshed tomatoes) 4 green peppers (choose rounded, medium-sized green peppers, that will stand easily on their bases) 1 large, finely chopped onion, salt and pepper 1/4 tsp. ground pimento 2 tbs. finely chopped fresh parsley and mint, mixed 5 oz (150 g) uncooked weight …

Pilafi

Pilafi

RICE AND PASTA DISHES, PIES Pilafi The traditional measurements are 2 cups (16fl oz/450 ml) of water or stock to one cup (7 oz/200 g) of uncooked rice, and one rounded tablespoonful of butter, oil, or fat per cup of water Bring the water or stock to the boil. Add the rice and seasonings and …

Pastitsio

Pastitsio

Minced beef and macaroni pie (Pastítsio) 2 large finely chopped onions, 5 tbs. olive oil, 1 ¼ lb. (700 g) finely ground, lean beef, 1/2 teaspoon ground cinnamon, 4 fl oz (125 ml) white wine 1 can (13 fl oz/400 ml) peeled tomatoes, drained of juice, de-seeded and chopped, 1 bay leaf, salt and pepper, …

Okra braised

Okra braised

Bamies Laderes 2 medium onions, finely chopped 1 clove garlic, 3 tbs. olive oil, 1 lb. (500 g) okra 1 can (400 g) peeled tomatoes and their juice, seeds removed 1 stick celery, finely chopped ¼ teaspoon ground coriander, salt and pepper Clean and prepare the okra. Sauté the onion and garlic in the oil …