Squid

Squid

(Kalamaia, kalamaria) How to clean and prepare squid: In the case of large squid (kalamari)which are to be stuffed whole, or largish squid that you want to cut up and deep-fry in rings or pieces, it will be necessary to gut and clean them. Very tiny baby squid (kalamaria) that can be fried whole should …

Sea food

Sea food

SEA FOOD Apart from shrimps, prawns, and mussels which always require cooking shellfish and sea urchins are usually eaten raw, sprinkled with lemon. Sea urchins (achiní) provide a wonderful “caviar”, and are usually just scooped out of the shells and sprinkled with lemon, or they are dressed with oil and a dash of vinegar. Our …

Octopus

Octopus

(KTAPODI) Octopus is a traditional and much loved Greek Meze, often simply boiled, or grilled over charcoal and cut into slices, and served with oil and vinegar dressing mixed with herbs. The octopus is often boiled before it is grilled to ensure that it will not be tough, especially if it is very large. A …

Fish shoups

Fish shoups

Kakavia, the Greek equivalent of “bouillabaisse” Psarosoupa This wonderful fish soup may have been introduced to western Europe during the 8th-7th centuries BC via the Greek colony of Massilia (Marseilles), in which case it is probably the forerunner of the French bouillabaisse. 5 fl oz (1/4 litre) olive oil 1 lb. (500g) thinly sliced white …

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: …