Meat and fish

//Meat and fish
Meat and fish 2017-09-05T19:03:38+00:00

מתכונים יוונים

בשר ודגים

Greek recipes for meat and fish

מתכונים יווניים – Greek recipes

בישול יווני מסורתי צמח מתוך אורח חיים כפרי ע”י לידי אנשים עניים במובן הכלכלי, אך עשירים בדמיון ויצירתיות. כמה הנחיות בסיסיות כדי להבטיח כי מזונות יווניים יהיו במיטבם מבחינת טעם, תזונה, וכלכלה. בישול יווני מסורתי חוגג את העונות. מרכיבים טריים הם חלק מכל חיי טבח מסורתי יווני, וטיולי קניות יומיים הם עניין שבשגרה. מנות יווניות מסורתיות עשויות מאפס. מרכיבים מוכנים מסחרית משמשים לעתים נדירות.

האמנות של בישול יווני היא לשמור את זה פשוט, לחגוג את הטעם שלמרכיבים טריים שילובים נפלאים של עשבי תיבול ותבלינים, במקום להסוות אותם. צלייה, אפייה, קלייה, טיגון, ותבשיל הם כמה שיטות בישול המועדפות.

באוצר המילים שלך, “בישול איטי” יכול להיות מכשיר מטבח, אבל כשמדובר בבישול יווני מסורתי, איטי היא הדרך היחידה לבשל. כדי להאיץ את הבישול, ניתן להשתמש בסיר לחץ, אבל אם משמשים זה כדי לצמצם את זמני הבישול מ 4-5 שעות או יותר ל- 1-2 שעות … עדיין איטי על פי רוב ההגדרות. כאשר האוכל מתבשל לאט, לטעמים יש זמן להתמזג, יצירת מתכנונים בעלי טעם ייחודי שרוב היוונים יכולים להזדהות בקלות עם המטבחים של אמהותיהם וסבתותיהם.

מרכיבים רבים המשמשים לבישול יווני זמינים בשווקים ברחבי העולם, אבל יש כמה שעלול להיות קשה למצוא אותם. אם אתם רוצים להגיע לתוצאות האותנטיות ביותר מן המאמצים שלכם, מומלץ לעשות מאמץ נוסף כדי להשתמש בחומרים הרשומים במתכונים.

לא לחסוך עם שמן זית כי המפתח לבישול יוונית מוצלח הוא כמות שמן הזית כתית איכותי

PHOTOGRAPH OF THE DISHGREEK RECIPES
Greek recipesLamb Country Style (Arnaki Exohiko)
SERVES 6

1 kg leg of lamb
2 onions, finely chopped
200 gr kefalotiri, broken into small pieces
Salt, pepper
6 sheet of phyllo dough
Cut the meat into serving pieces and wash it. Cook the onion in a frying pan with a little water until it is soft. Add one teaspoon of butter and saute lightly. Add the meat, slat and pepper and continue to saute for a few minutes longer. Remove the pan from the heat, add the cheese and divide the mixture into portions. Brush the dough with melted butter, one sheet at a time. Place one portion of the meat mixture on each sheet and fold it into a rectangular packet. Place the packets into a greased baking pan, pour the remaining butter over them, and bake in a moderate oven for an hour.
moschari stifado in Greek recipes

moschari stifado in Greek recipes

Veal stew with tiny onions (moshari stifado)
SERVES 5-6

1 kg shoulder of veal (without bones)
1 medium onion, finely chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes
1 tablespoon tomato paste
1 bay leaf
Salt
Whole peppercorns
1 kg tiny onions
Wash the meat and cut it into serving pieces. Heat the oil and saute the meat. Add the onion and continue cooking. Next, add the wine, the tomatoes, peeled and put through a food mill, the tomato paste mixed in a cup of water, the bay leaf, the salt, the pepper and about 1 ½ cups of hot water. Cover the pot and let the meat simmer for 1 ½ hours. Peel the onions and cut a small cross in their bases. Put the onions in a pot and continue cooking for an hour longer.
pork chops in wine in Greek recipes

pork chops in wine in Greek recipes

Pork chops with wine (hirines brizoles krassates)
SERVES 4

4 pork chops
1 small glass white wine
½ cup olive oil
Salt, pepper
Wash the chops. Heat the oil and fry the chops on both sides. Add the wine, salt and pepper, cover the frying pan and simmer over very low heat until most of the liquid has evaporated, and only the oil is left.
lamb on the spit in Greek recipes

lamb on the spit in Greek recipes

Split-roasted lamb (arnaki souvlas)

1 lamb 8-9 kg
Butter
Olive oil
2-3 lemons
Salt, pepper
Remove the lamb’s entrails including the larynx and large intestine, leaving the kidneys in place. Wash the lamb well and season the body cavity with salt and pepper. Skewer it carefully, from back to front. Fasten the backbone, neck and legs to the skewer with wire. Sew the belly shut. Rub the lamb all over with lemon juice, salt and pepper. Place it over the coals, which have been allowed to burn down. Turn the spit fast in the beginning and more slowly as the lamb cooks, until the skin is nice browned and it is done inside. As the lamb roasts, baste it with a mixture of melted butter and lemon juice.
arnaki yiouvetsi in Greek recipes

arnaki yiouvetsi in Greek recipes

Baked lamb with manestra (arnaki youvetsi)
SERVES 5

1 kg lamb
½ cup butter or margarine
1 onion, finely chopped
4-5 ripe tomatoes
500 gr manestra (rice like pasta)
Salt, pepper
Pinch of sugar
Grated cheese
Cut the lamb into pieces and sauté it in the butter. Add the onion and continue cooking. Peel the tomatoes, put them through a food mill and put them into the pot, along with the sugar, salt and pepper. Cover the pot and let the lamb cook slowly for about one hour. Put the lamb and its sauce into an earthenware baking dish or a baking pan, and add the manestra and hot water (3 cups of water for each cup of manestra). Stir well, sprinkle with grated cheese and bake in a moderate oven for 30-40 minutes.
arnaki me anginares in Greek recipes

arnaki me anginares in Greek recipes

Lamb with artichokes (arnaki me anginares)
SERVES 5

1 kg shoulder or saddle of lamb
8 spring onions
½ cup butter
2 carrots, thinly sliced
5 artichokes
1 lemon
Fresh dill weed, finely chopped
Salt, pepper
Egg and lemon sauce (see Sauces)
Was the meat and cut it into serving pieces. Heat the butter, sauté the meat and season it with a sprinkling of salt and pepper. Add a little water and let the meat simmer for one hour. Put a little water into a pot, add the onion and let it cook until the water has evaporated. Remove the stems, leaves and fuzz from the artichokes, cut them in half and rub them with lemon juice. Add the artichokes, carrots, dill weed and onions to the meat and continue to cook for another 30 minutes. Prepare the egg and lemon sauce, pour it over the meat mixture and serve.
arnaki Atzem Pilafi in Greek recipes

arnaki Atzem Pilafi in Greek recipes

Stewed lamb with rice (arnaki Atzem Pilafi)
SERVES 5

1 kg lamb shoulder
½ cup onion, finely chopped
4 ripe tomatoes
2 cups rice
Salt, pepper
Wash the lamb and cut it into serving pieces. Melt the butter and saute the lamb pieces. Add the onion and continue cooking. Next add the tomatoes, which have been peeled and put through a food mill, the salt and the pepper. Cover the pot and let the lamb simmer for about one hour. Add 4 more cups of hot water and as soon as it comes to a boil add the rice and simmer for 18-20 minutes.
arnaki gemisto in Greek recipes

arnaki gemisto in Greek recipes

Stuffed lamb (Arnaki gemisto)

1 small lamb, about 5 kg
1 set lamb offal (kidney, heart, lungs, spleen, liver)
1 bunch spring onions
Fresh dill weed and mint, finely chopped
Feta cheese, broken into small pieces
3 cups rusk crumbs
5 tablespoons butter
Lemon
Salt, pepper
Remove the head from the lamb. Wash the body, season with salt and pepper, and rub it inside and out with lemon juice and butter. Bring the offal to a boil in a pot of water, drain it and cut it into small dice. Melt 2 tablespoons of butter and sauté the onions, add the offal, the dill weed, the mint, salt and pepper and continue to saute for a few minutes. Remove from the heat and continue to stir in the cheese and the rusk crumbs. Stuff the lamb and sew it shut. Put in a roasting pan with a little water and roast it in a moderate oven for about 4 hours, basting it with its own juice from time to time.
arnaki lemonato in Greek recipes

arnaki lemonato in Greek recipes

Lamb with lemon (arnaki lemonato)
SERVES 6-8

1 ½ kg leg of lamb
2-3 tablespoons butter
Juice of 2 lemons
1 kg potatoes
Olive oil for frying
Salt, pepper
Wash the lamb, cut it into serving pieces and season it with salt and pepper. Heat the butter, brown the meat, add the lemon juice and a little water and let the lamb simmer for about 1 ½ hours. Peel and slice the potatoes, salt them and fry them lightly. Just before the meat is done, add the potatoes, cover the pot and continue to cook until the lamb is tender and the potatoes are done.
arnaki me kolokithakia in Greek recipes

arnaki me kolokithakia in Greek recipes

Lamb with cougettes (Arnaki me Kolokithakia)
SERVES 6-8

1 ½ kg loin of lamb
4-5 tablespoons flour
4 tablespoons butter
1 onion, finely chopped
4-5 ripe tomatoes
Parsley, finely chopped
Salt, pepper
1 kg courgettes
Wash the meat and cut it into serving pieces. Mix the flour with the salt and pepper and dredge the lamb pieces in it. Heat half the butter and sauté the lamb pieces with the onion. Add the tomatoes, which have been peeled and put through a food mill, the parsley and some water. Cover the pot and let the meat simmer for about an hour. Wash the cougettes and, unless they are tiny ones, cut them into small pieces. Heat the rest of the butter in a large frying pan and sauté the cougettes. Add them to the meat, cover the pot, shake it a few times and continue to cook for another 20-30 minutes.
Arnaki Fricassee in Greek recipes

Arnaki Fricassee in Greek recipes

Fricassee of lamb with lettuce (Arnaki Fricassee me maroulia)
SERVES 5

1 kg shoulder or saddle of lamb
½ kg spring onions, finely chopped
2-3 Romaine or Cos lettuces, thinly sliced
½ cup butter or oil or margarine
Egg and lemon sauce (see Sauces)
Cut the lamb into serving pieces. Heat the butter or oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuces, and a small amount of water. Cover the pot and let the fricassee simmer for about one hour. Prepare the egg and lemon sauce (with a little flour), pour it over the fricassee and serve.
sofrito in Greek recipes

sofrito in Greek recipes

Sofrito-a Specialty of Corfu (Sofrito)
SERVES 6

1 ½ kg leg of veal (without bones)
4-5 tablespoons flour
½ cup olive oil
4-5 tablespoons vinegar
3 cloves garlic, crushed
Parsley, finely chopped
Salt, pepper
Mix the flour with the salt and pepper. Cut the meat into slices and dredge it in the flour. Heat the oil in a frying pan and brown the meat. Transfer the meat to a pot. Put the vinegar, the garlic, the parsley and a little water into the frying pan when this sauce has come to a boil, pour it over the meat. Cover the pot and simmer for 1 ½ -2 hours.
Arnaki Kapama in Greek recipes

Arnaki Kapama in Greek recipes

Lamb Ragout (Arnaki Kapama)
SERVES 6

1 ½ kg leg or shoulder of lamb
1 onion, finely chopped
3 tablespoons butter
4-5 ripe tomatoes
Dash of cinnamon
Pinch of sugar
Salt, pepper
Wash the lamb and cut it into serving pieces. Heat the butter and brown the meat with the onion. Add the tomatoes, after peeling them, removing their seeds and putting them through a food mill. Add the cinnamon, sugar, salt, pepper and a little water, and cook slowly for about 1 ½ hours.
Gardoumbes in Greek recipes

Gardoumbes in Greek recipes

Lamb Offal wrapped in intestines (Gardoumbes)

1 set of lamb offal (liver, heart, lungs)
Small intestines
Sweetbreads
6-8 spring onions, finely chopped
Fresh dill weed, parsley finely chopped
¾ cup olive oil
Salt, pepper
Wash the intestines well, inside and out, and cut them into rather long pieces. Cut the offal into strips. Wrap up various pieces of the offal in the pieces of intestine. Put these into a roasting pan, add the onions, parsley and dill weed and sprinkle with salt and pepper. Pour the olive oil and a little water over the gardoumbes and roast them in a moderate oven, turning them from time to time until they are browned on all sides.
lamb's head in Greek recipes

lamb's head in Greek recipes

Oven-roasted lamb’s head (Kefalaki Arniou sto fourno)
SERVES 2

2 lambs heads split in half
½ cup melted butter or margarine
Salt, pepper
Lemon juice
Wash the heads, rub them with lemon juice and season them with salt and pepper. Put them in a roasting pan, cheek sides down. Pour the butter or margarine over them and roast them in a moderate oven, basting them from time to time with their own juices.
Stuffed large Intestine of Mutton in Greek recipes

Stuffed large Intestine of Mutton in Greek recipes

Stuffed large Intestine of Mutton (Spinadero)

1 large intestine of lamb
1 set of mutton offals
Oregano
2-3 cloves garlic, finely chopped
50 gr kefalotiri cheese, cubed
Wash the intestine well, turning it inside out. Wash the offal, cut it into small pieces and sprinkle them with oregano, salt and pepper. Mix the offal with the garlic and cheese cubes. Stuff the intestine with the mixture and roast it on a spit over charcoal or in a moderate oven for 1-1 ½ hours.
Roast leg of lamb in paper in Greek recipes

Roast leg of lamb in paper in Greek recipes

Roast leg of lamb in paper (bouti arniou sto harti)
SERVES 6

1 leg of lamb, 1-1 ½ kg
3-4 cloves garlic, sliced
2 tablespoons butter
Salt, pepper
2-3 sheets waxed paper
Wash the meat and cut slots in several places with the point of a knife. Insert a little butter and a sliver of garlic, dredged in salt and pepper into each slot. Season the joint with salt and pepper, rub it with butter and wrap it in the waxed paper. Tie it tightly with twine and roast it in a moderate oven for about two hours.
roasted lamb in Greek recipes

roasted lamb in Greek recipes

Oven-roasted lamb (arnaki fournou)
SERVES 5

1 leg of lamb, 2 kg
2-3 cloves of garlic, sliced
Butter or margarine or olive oil
Juice of 1-2 lemons
Thyme
Salt, pepper
1 kg potatoes
Wash the meat. Make slits in several places with the point of a knife and insert slivers of garlic, seasoned with salt and pepper. Rub the joint with butter and place it in a roasting pan. Peel the potatoes, cut them into quarters and wash them. Sprinkle them with salt, pepper and thyme. Put them in to the pan with the meat and pour the oil over them, or dot with small pieces of butter. Add the lemon juice. Roast the lamb with the potatoes in a moderate oven for two hours.
sikoti mosharissio tiganito in Greek recipes

sikoti mosharissio tiganito in Greek recipes

Fried veal liver (sikoti mosharissio tiganito)
SERVES 5

1 kg veal liver
Flour
Olive oil for frying
Salt, pepper
Lemon wedges
Wash the liver and slice it. Mix the salt and pepper with the flour. Dredge the liver in it and fry. Serve the liver garnished with lemon wedges.
sikoti arnissio in Greek recipes

sikoti arnissio in Greek recipes

Lamb liver with olive oil and Oregano (sikoti arnissio ladorigani)
SERVES 4

1 kg lamb liver
½ cup olive oil
Juice of one lemon
Oregano
Salt, pepper
1 bay leaf
Wash the liver, blanch, drain and cut it into small pieces. Place it in a pot, add the remaining ingredients together with a little water, and stir well. Let the liver simmer until it is done and of the liquid, only the oil remains.
brizoles mosharisies scharas in Greek recipes

brizoles mosharisies scharas in Greek recipes

Grilled veal chops (brizoles mosharisies scharas)
SERVES 4

4 veal chops
Olive oil
Salt, pepper
Lemon wedges
Wash the chops, brush them with oil, season with salt and pepper and cook them under a hot grill. Serve the chops garnished with lemon wedges.
boiled beef in Greek recipes

boiled beef in Greek recipes

Boiled beef (vodino vrasto)
SERVES 6

1 ½ kg brisket of beef
1 onion
2 stalks celery
4-5 small carrots
3 leeks
Bay leaves
Whole peppercorns
Salt
500 gr small potatoes
Wash the meat well. Peel and wash the vegetables. Bring a large pot of water to the boil and add the meat. Simmer for one hour. Then add the carrots, the leeks cut into large pieces, the celery, onion, bay leaves, salt and pepper, and continue to simmer for an hour longer. Add the potatoes and cook for another half hour.
Veal with aubergines in Greek recipes

Veal with aubergines in Greek recipes

Veal with aubergines (Moshari me Melitzanes)
SERVES 5-6

1 kg rump or leg of veal (without bones)
50 gr butter
2 medium onions, sliced
5-6 ripe tomatoes
1 clove garlic, finely chopped
1 ½ kg aubergines
Olive oil for frying
Salt, pepper
Was the meat and cut it into serving pieces. Heat the butter and sauté the meat with the onion. Add the tomatoes, peeled and put through a food mill, the garlic, the salt, pepper and a little water and let the meat simmer for about 2 hours. Cut the aubergines into thick slices and fry them in plenty of hot olive oil. Add them to the meat and continue to cook for a few minutes before serving.
fried village sausages in Greek recipes

fried village sausages in Greek recipes

Fried village sausages (horiatika loukanika tiganita)
SERVES 6

6 village- made sausages
Olive oil for frying
Lemon juice
Cut the sausages into thick slices. Fry them on all sides in hot oil. Sprinkle them with lemon juice and serve.
Soutzoukakia Smyrneika in Greek recipes

Soutzoukakia Smyrneika in Greek recipes

Smyrna meat rolls (Soutzoukakia Smyrneika)
SERVES 4

500 gr minced beef
1 cup stale crustless bread
Cumin
Salt, pepper
4 ripe tomatoes
2 cloves garlic, crushed
Pinch of sugar
Olive oil for frying
Soak the bread and squeeze out all excess water. Mix the meat with the bread, garlic, cumin, salt and pepper. Knead the mixture and shape it into short sausage-shaped rolls. Fry them in the oil. Strain the oil and reserve about ½ cup. Put into a clean frying pan the tomatoes which have been peeled and put through a food mill. Add the sugar, season lightly with salt and pepper and let the sauce simmer for about 10 minutes. Add the meat rolls and cook a short while longer before serving.
Greek recipe for meat balls

Greek recipe for meat balls

Fried meat balls (keftedes tiganita)
SERVES 6-8

500 gr minced beef
500 gr minced pork
250 gr bread
2 medium onions, finely chopped
2 eggs, beaten
Mint, finely chopped
Oregano
Salt, pepper
Flour
Olive oil for frying
Soak the bread and squeeze out all excess water. Mix the meat with the bread, onions, eggs, mint, oregano, salt and pepper. Knead the mixture well and shape it into patties. Dredge them in flour and fry them in plenty of hot oil.
Meat balls in tomato sauce in Greek recipes

Meat balls in tomato sauce in Greek recipes

Meat balls in tomato sauce (keftedes me saltsa)
SERVES 6-8

Fried meat balls (see the recipe above)
4 ripe tomatoes
1 tablespoon tomatoe paste
2 tablespoons olive oil
1 bay leaf
Pinch of sugar
Salt, pepper
Peel the tomatoes and put them through a food mill. Place them in a pot with a little water and all the other ingredients, except for the meatballs, and simmer for 20 minutes. Add the meatballs, cook for a few minutes longer and serve.
Veal with okra in Greek recipes

Veal with okra in Greek recipes

Veal with okra (Moshari me bamies)
SERVES 5-6

1 kg shoulder of veal (bones removed)
1 kg okra
1 wineglass vinegar
¾ cup olive oil
5-6 ripe tomatoes
1 onion, finely chopped
Salt, pepper
Wash and clean the okra, mix it well with the vinegar and salt and let it stand for half an hour. Wash the meat and cut it into serving pieces. Heat the olive oil and brown the meat on all sides. Add the onion and continue to sauté. Add the tomatoes, which have been peeled and put through a food mill, together with the salt, pepper and a little water. Cover the pot and let the meat simmer for 1 to 1 ½ hours. Rinse the okra well and put it into the pot with the meat, adding a little water if necessary. Cover the pot, give it a couple of shakes and simmer for 40 minutes.
splina gemisti in Greek recipes

splina gemisti in Greek recipes

Stuffed spleen (splina gemisti)
SERVES 4

1 large veal spleen
200 gr feta cheese, broken into pieces
½ cup rusk crumbs
3 cloves garlic, finely chopped
Parsley, finely chopped
4 ripe tomatoes
1 cup olive oil
Salt, pepper
Score the spleen and split it lengthwise. Mix together the feta cheese, the rusk crumbs, garlic, parsley and a little olive oil. Season the mixture with salt and pepper, stuff the spleen and sew the opening shut. Place it in a roasting pan, and pour the olive oil and the tomatoes, which have been peeled and put through a food mill, over it. Cook the spleen in a moderate oven for about 50 minutes.
miala pane in Greek recipes

miala pane in Greek recipes

Breaded brains (miala pane)
SERVES 6

6 veal or beef brains
Juice 1 lemon
2 eggs, beaten
250 gr rusk crumbs
250 gr butter or margarine
Salt
Wash the brains and put them in a pot. Cover with salted water and let them stand for 20 minutes. Remove the outer membrane and place the brains in boiling water to which the lemon juice has been added. Let them simmer for 20 minutes, drain them and cut them into slices. Dip each slice first into the beaten egg and then into the rusk crumbs. Heat the butter and fry the brains.
Moshari kokkinisto in Greek recipes

Moshari kokkinisto in Greek recipes

Veal in tomato sauce (Moshari kokkinisto)
SERVES 6

1 ½ kg shoulder of veal
150 gr butter and olive oil
1 small glass dry red wine
2 pieces of stick cinnamon
5-6 ripe tomatoes
Salt, pepper
Wash the meat and cut it into serving pieces. Heat the butter and oil and brown the meat on all sides. Add the wine, followed by the tomatoes, peeled and put through a food mill, the salt, pepper, cinnamon and a little water. Cover the pot and let the water simmer for about 2 hours, adding water as necessary.
moshari me laxanika in Greek recipes

moshari me laxanika in Greek recipes

Veal with vegetables (moshari me laxanika)
SERVES 6

1 kg veal, cut into cubes
3 spoons sunflower oil
6 spoons of butter
1/2 kg of small round onions, cleaned
1/2 kg carrots
1 cube of vegetable broth
Fresh spices
Salt, pepper
Season the meat with salt and pepper. Warm the sunflower oil in a large pot and sauté the meat on all sides, until it browns. Add the vegetable cube, some salt and pepper and then cover with hot water and simmer until meat is tender and all the water evaporates. Next, clean the carrots. In a large pan heat the butter and add the carrots and onions. Sprinkle them with sugar and cook until they are tender, turning them continuously until they are even in color. Place the tender onions and carrots into the pot with the meat and mix well. Garnish with seasonings and herbs, and serve.
Moshari lemonato in Greek recipes

Moshari lemonato in Greek recipes

Veal with lemon (Moshari lemonato)
SERVES 5

1 kg round of veal
2 tablespoons butter
1 bay leaf
Juice of 1 lemon
Salt, pepper
Flour
Wash the meat and drain it. Heat the butter and brown the meat on all sides. Add a little water, the salt, pepper and bay leaf. Put the lid on the pot and let the meat simmer for about 2 hours. Mix a little flour in the lemon juice, add a little juice from the meat, mix well and pour over the meat. Let it cook a little while longer and serve.
moshari me makaronaki kofto in Greek recipes

moshari me makaronaki kofto in Greek recipes

Veal with macaroni (moshari me makaronaki kofto)
SERVES 6

1 kg veal shoulder (boneless)
2/3 tablespoons butter
4 ripe tomatoes
500 gr macaroni
Salt, pepper
Pinch of sugar
Grated cheese
Wash the meat, cut it into small pieces and sprinkle salt and pepper over it. Heat the butter and saute the meat until it has browned on all sides. Add the tomatoes, peeled and put through a food mill, a little more salt and pepper, the sugar and a little water, and allow the meat to simmer for 1 ½ hours. Add as much water as is needed to boil the macaroni. When it comes to a boil, add the macaroni, stir, cover the pot, reduce the heat once more and continue simmering until the macaroni is cooked. Serve with grated cheese.
souvlakiVeal or pork shish kebabs (souvlakia hirino i mosharisio)
SERVES 5

1 kg lean veal or pork
½ cup olive oil
Oregano
Salt, pepper
Paprika
3 green peppers
3 tomatoes
4 medium onions
Cut the meat into cubes. Place them in an earthenware or glass bowl and add the remaining ingredients, except the vegetables. Let the meat marinate for 3-4 hours. Cut the vegetables into uniform pieces. Skewer the meat, alternating with a different vegetable each time. Grill the kebabs over charcoal, basting them from time to time with the marinade.
meat ballsGrilled meatballs (Biftekia scharas)
SERVES 6

1 kg minced meat
1 cup rusk crumbs
1 egg
1 medium onion
Parsley, finely chopped
1 tablespoon lemon juice
Salt, pepper
A little olive oil
Mix all the ingredients together, shape them into round patties about 1,5 cm thick, brush them with a little oil and cook them under the grill.
lamb's feet in Greek recipes

lamb's feet in Greek recipes

Lambs’ feet with egg and lemon sauce (podarakia arnissia avgolemono)
SERVES 6

2 kg lambs’ feet, cleaned
1-2 stalks of celery
1 carrot
1 medium onion
1 bay leaf
Whole peppercorns
Salt
Egg and lemon sauce (see Sauces)
Wash, blanch and drain the feet. Rinse them and place them in a pot. Cover with water and bring to the boil. Skim off the foam, add the vegetables, the bay leaf, the salt and pepper and cook over low heat. When the feet are done, remove them from the pot, take out the bones and cut them into pieces. Strain the liquid and return it to the pot with the feet. Prepare the egg and lemon sauce, pour it into the pot and serve.
veal with tomato sauceGarlicky veal with green peppers (Kelaidi)
SERVES 6-8

1 ½ kg veal shoulder
500 gr green peppers
4 ripe tomatoes
1 whole bulb of garlic
250 gr feta cheese
250 gr melted butter
Salt, pepper
Cut the meat, peppers, tomatoes and feta cheese into pieces. Put the meat into an earthen ware baking dish, followed by a layer of peppers and a layer of tomato slices. Add the garlic, finely chopped, and the cheese, pour the melted butter over the dish, and sprinkle with salt and pepper. Bake in a slow oven until the meat is tender.
Jellied pork in Greek recipes

Jellied pork in Greek recipes

Jellied pork (pihti)
SERVES 8-10

2 kg leg of pork
5 carrots
1 onion
Bay leaves
2 stalks of celery
4 hard boiled eggs
Pickled cucumbers
Allspice
Salt
Whole peppercorns
Wash the joint, put it in a pot and cover it with water. Bring to a boil, skim off the foam and add the salt, pepper and allspice. Reduce the heat and let the meat simmer for an hour. Add the carrots, onion, bay leaves and celery. Continue to cook over low heat for 2 hours longer. Remove the meat from the pot and cut it into small pieces. Slice the eggs, carrots and pickled cucumbers, and arrange them at the bottom of a mold. Put the meat on top of them. Strain the liquid in which the meat was boiled and pour it into the mold. Refrigerate until set.
lamb with manestraLamb in tomato sauce (tas kebab)
SERVES 5-6

1 ½ kg shoulder of lamb
2-3 tablespoons butter
2-3 medium onions, finely chopped
1 small glass white wine
6 ripe tomatoes
Salt, pepper
Remove the bones from the meat and cut it into small pieces. Heat the butter and saute the meat. Add the onions and continue to saute. Sprinkle with salt and pepper and add the wine. Peel the tomatoes, put them through a food mill and add them to the meat. Cover the pot and let the meat simmer for one hour.
kokoretsiMeat on a spit (kontossouvli)

2 kg lamb or pork
3-4 onions, grated
Salt, pepper
Oregano
The day before cooking, wash the meat and cut it into small pieces. Spread the meat on a piece of waxed paper and sprinkle it with oregano, salt and pepper. Add the onion, mix well and wrap the mixture up tight in the waxed paper. Leave it in the refrigerator for one day. The next day, skewer the meat on a small spit and roast it over a charcoal fire. Start out with the spit well above the fire, and lower it gradually as the meat cooks.
Greek recipesLamb offal on a spit (kokoretsi)

1 set lamb offal (liver, heart, lungs, fat, sweetbread)
Small intestines of lamb
2-3 cloves garlic, crushed
Parsley, finely chopped
Salt, pepper
Oregano
Wash the intestines well under running water, turning them inside out. Cut the offal into small pieces. Mix the parsley with the garlic, salt, pepper and oregano. Take each piece of offal, dip it into the seasoning and skewer it, alternating heart, lung, liver, etc. wrap the whole spit with the intestines. Cook over hot coals for 1 ½ hours, rotating the spit quickly in the beginning, and more slowly as the kokoretsi cooks.
Veal in tomato sauce with aubergine puree in Greek recipes

Veal in tomato sauce with aubergine puree in Greek recipes

Veal in tomato sauce with aubergine puree (mosharaki kokkinisto me poure melitzanas)
SERVES 5-6

1 ½ kg rump of veal
2 medium onions, finely chopped
6 ripe tomatoes
2 kg aubergines
2 tablespoons butter
Pinch of sugar
2 cups béchamel sauce (see Sauces)
Salt, pepper
Grated pamesan cheese
Wash the meat and cut it into serving pieces. Heat the butter and sauté the meat with the onions. Add the tomatoes, peeled and chopped, the sugar, salt, pepper and a little water. Let the meat simmer for about two hours. Bake the aubergines in the oven, peel and puree them. Add the béchamel sauce and mix well. Serve the meat with the aubergines puree, sprinkled liberally with parmesan cheese.
Roast leg of pork in Greek recipes

Roast leg of pork in Greek recipes

Roast leg of pork (hirino bouti psito)
SERVES 8

2 kg leg of pork
½ cup olive oil
Salt, pepper
Wash the meat, season it with salt and pepper and rub it with oil. Place it in a roasting pan, add a little water and cover with aluminum foil. Roast the joint in a moderate oven for 2 ½ hours.
Pork with celeriac in Greek recipes

Pork with celeriac in Greek recipes

Pork with celeriac (hirino me selino)
SERVES 5

1 kg pork shoulder
2 tablespoons butter
2 tablespoons flour
1 cup white wine
1 kg celeriac
Egg and lemon sauce (see Sauces)
Wash the meat and cut it into serving pieces. Heat the butter, brown the meat and sprinkle it with flour. Continue to sauté for a few minutes and then add 2-3 cups hot water and the wine. Cover the pot and let the meat simmer for an hour. Clean the celeriac and cut it into pieces. Blanch and drain the celeriac pieces and add them to the meat. Continue to cook for about 30 minutes. Prepare the egg and lemon sauce, pour it over the entree and serve.
katsikaki gemisto in Greek recipes

katsikaki gemisto in Greek recipes

Stuffed kid (katsikaki gemisto)
SERVES 6-8

Half kid (the front half)
1 set offal
1 cup olive oil
500 gr spring onions, finely chopped
Dill weed, finely chopped
1-2 ripe tomatoes
Blanch the offal, drain it and cut it into fine dice. Heat a little olive oil and then sauté the offal, the onions and the dill weed. Add the tomatoes, peeled and chopped, the salt and pepper, and let the mixture cook until most of the liquid has evaporated. Wash the meat, season it with salt and pepper, placing the stuffing in the body cavity and sew it shut. Heat the rest of the olive oil in a large pot and brown the meat on all sides. Add a little water, cover the pot and cook over low heat until most of the liquid has evaporated and only the oil is left.
katsikaki gemisto in Greek recipes

katsikaki gemisto in Greek recipes

Kid (young goat) in Oregano (katsikaki riganato)
SERVES 6

1-2 kg kid
3-4 cloves garlic, halved
1 cup olive oil
Oregano
Salt, pepper
Wash the meat and cut slots in several places with the point of a knife. Put a clove of garlic, dredged in salt and pepper, into each slot. Season the meat with salt and pepper, place it in a roasting pan, pour the oil and a little water over it, sprinkle it with oregano and roast it in a slow to moderate oven for 2-2 ½ hours.
lamb paidakiaGrilled lamb chops (paidakia arnissia scharas)
SERVES 4

1 ½ kg lamb chops
Oregano
Salt, pepper
½ cup olive oil
Lemon wedges
Wash the chops, sprinkle oregano, salt and pepper over them. Brush them with olive oil and broil them under a hot grill. Serve garnished with lemon wedges.
Pork with white beans in Greek recipes

Pork with white beans in Greek recipes

Pork with white beans (hirino me fassolia)
SERVES 8-10

500 gr dried white beans
2 kg boneless pork
½ cup olive oil
2 medium onions, finely chopped
1 glass tomato juice
1-2 stalks celery
Red pepper
Salt, black pepper
The evening before cooking, put the beans in water to soak. Next morning, drain the beans and boil them until partially cooked. Wash the meat and cut it into serving pieces. Heat the oil and brown the meat with the onion. Add the tomato juice, celery, salt, black and red pepper, and let the meat cook for about 1 ½ hours until tender. Add the beans and a little hot water and continue to boil for half an hour longer.
Veal with courgettes in Greek recipes

Veal with courgettes in Greek recipes

Veal with courgettes (moshari me kolokithakia)
SERVES 5-6

Basic recipie Veal with peas
1 kg small courgettes
2 tablespoons butter
Salt, pepper
Prepare the veal as in the recipe veal with peas. Simmer the meat in its sauce for 1-2 hours. Heat the butter in a large frying pan and sauté the cougettes. Add them to the meat in the pot and continue cooking for 20-30 minutes.
moschari me araka in Greek recipes

moschari me araka in Greek recipes

Veal with peas (moshari me araka)
SERVES 6

1 kg veal shoulder (without bones)
2-3 tablespoons flour
2 medium onions, finely chopped
2 medium carrots, grated
½ cup white wine
1 bay leaf
4-5 ripe tomatoes
2-3 sprigs of parsley
500 gr pre-cooked peas
Salt, pepper
Mix the salt and pepper with the flour. Wash the meat, cut it into small pieces and dredge it in the flour. Heat the butter and brown the meat. Add the onions and the carrots and continue to saute. Add the wine first, and then the tomatoes, peeled and put through a food mill, the parsley, the bay leaf, the salt and pepper and a good amount of water. Simmer the meat for about 1 ½ hours. Add the peas and continue to cook for 10 minutes longer.
meat rollsCold veal (moshari krio)

1 kg veal
1 carrot
celery
1 onion
1/2 tea cup butter
3 cups of water
Salt
pepper
Heat the butter and sauté the veal in saucepan. Add the carrot the onion, the celery, salt and pepper and 3 cups of water. Cook over low heat until tender (2 hours maximum). Slice the veal in thin slices and serve cold.
meze bekriThe drinker’s appetizer (bekri meze)
SERVES 6-8

1 kg beef, cut in cubes
3 allspice balls (bahari)
2 onions, finely chopped
1 ½ cup of olive oil
1 bay leaf
1 tsp regular mustard
1 cinnamon stick
2 cloves of garlic, finely chopped
1 1/2 cups of red wine
5 fresh tomatoes minced
1 tbs tomato paste
salt and pepper
In a bowl place the meat, wine, mustard, half the oil and all the spices, cover with a plastic wrap and refrigerate overnight. Next day, heat the oil and sauté the onions and garlic. Add the meat and its juices. Stir until golden. Add the tomato and 2 cups of water. Cover and simmer for 3-4 hours until all water is absorbed.
stifadoBeef stew with tiny onions (vodino stifado)
SERVES 5-6

1 kg chuck or shin of beef
3-4 tablespoons flour
½ cup olive oil
½ cup red wine
2 cloves garlic
Bay leaves
1 kg tiny onions
2-3 pieces of cinnamon
2-3 cloves
1 tablespoon tomato paste
Salt, pepper
Cut the meat into large cubes. Mix the salt and pepper with the flour and dredge the meat in it. Heat the oil, saute the meat and add the wine. Add the garlic, the bay leaves and three cups of hot water. Cover the pot and let the meat simmer until it is tender. Peel the onions and cut a small cross in the root end of each one. Add the onions, the cinnamon and the cloves, along with the tomato paste mixed with half a cup of hot water. Continue cooking for an hour longer.