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 …

Mousaka

Mousaka

2 lb. (1 kg) finely ground beef or 24 oz (675 g) beef and 8 oz (225 g) lamb, both finely ground. The meat must be as lean as possible 1 medium tin ( 13 oz/400 g) peeled tomatoes, de-seeded and liquidized with their juice 4 medium-sized round aubergines 2 medium onions, finely chopped, 4 …

Little shoes

Little shoes

Little shoes (papoutsakia) (Aubergines filled with meat and topped with bechamel sauce) Just why they are called papoutsakia (little shoes) is not exactly clear, but I suppose these boat-shaped savouries do vaguely resemble the shape of those soft leather-soled “slippers” worn by the soldiers with their ceremonial dress at the Tomb of the Unknown Warrior …

Lamb casserole

Lamb casserole

Gouvetsi kritharaki This popular winter dish in Greece takes its name from the youvetsi or gouvetsi, or earthenware casserole, in which it is traditionally cooked. In many taverns today, youvetsi is prepared in individual little earthenware casseroles and served directly from the oven to the table in them. As a substitute for the type of …