In Greek: κοτόπουλο με κόκκινες πιπεριές, pronounced koh-TOH-poo-loh meh KOH-kee-nes pee-peh-ree-YES This stovetop dish is easy to make, and the combination of tastes is fabulous. Chicken is stewed with sweet red peppers (bell, or corno di toro), white wine, and olive oil. It’s an economical dish and looks beautiful on the table. Cook Time: 1 hour, 30 minutes […]
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Reddened Rooster Stew with Potatoes – Kokoras Kokkinistos
In Greek: κόκορας κοκκινιστός, pronounced KOH-koh-rahs koh-kee-nee-STOHS In this recipe, the meat is browned (or “reddened” in Greek) before stewing. The classic combination of cloves and cinnamon give this a unique Greek flavor. Prep Time: 25 minutes Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 55 minutes Ingredients: 3 1/2 – 4 1/2 pound rooster, cut in pieces 1 cup of […]
Lamb in a Red Sauce with Bell Peppers – Arnaki Kokkinisto
In Greek: αρνάκι κοκκινιστό, pronounced ahr-NAH-kee koh-kee-nee-STOH Any kind of meat and poultry can be cooked in a traditional tomato-based red sauce (kokkinisto) and for this recipe, I added sweet red and green peppers to add a greater depth of taste, and some color. (See below for an alternative with onion and cloves.) Serve this […]
Apricot Jam – Marmelatha Berikoko
Ingredients: 3 kilos of ripped apricots 2.5 kilos of sugar 1/2 a cup of lemon juice Method: Wash the apricots under plenty of running water. Open the apricots in half and remove the pit. In a large pot place one layer of apricots, one layer of sugar and the lemon juice. Continue placing a layer […]
Chioungkiar Begienti – Kokkinisto Arnaki
Ingredients: 1 1/2 kg Leg of lamb in portions 2 onions finely chopped 6 tbsp of olive oil 6 tomatoes grated 1 tbsp of tomato paste 2 cups of water 1 tsp of sugar 1-2 cinnamon sticks 1-2 bay leave Salt and pepper to taste Ingredients of aubergine béchamel: 1 kilo of flask aubergines 3 […]
Greek Traditional Kokoretsi
INGREDIENTS: 2 plucks (lamb or goat) 2kgr intestines (lamb or goat) some extra sweetbreads salt, pepper, oregano METHOD: Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator. Wash the plucks, cut into a square size […]
Lamb’s intestines: Kokoretsi
Servings: 7 Ingredients 1-2 handful of kefalotiri cheese (grated goat cheese) 2.20 lbs of lamb entrails 2 lamb intestines 1 lemon, squeezed 2-3 of olive oil 1-2 pinches of oregano 1-2 pinches of pepper 2-3 pinches of salt Directions Turn the intestines inside out and wash thoroughly. Cut the entrails into small pieces and wash them […]
Moshari Kokkinisto: Reddened Beef Stew
In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HAH-ree koh-kee-nee-STOH Kokkinisto is a way of cooking, and translates as “reddened.” It means that the meat is browned before adding to a stew made with a tomato-base sauce, and almost all types of meat can be cooked this way. Favorites are beef, lamb, and rooster. Cook Time: 2 hours Total Time: 2 hours Ingredients: […]
Moshari Kokkinisto me Araka: Beef Stew with Peas
In Greek: μοσχάρι με αρακά, pronounced mohs-HAH-ree meh ah-rah-KAH One of the many favorite stews in a red sauce (kokkinisto), this is a delicious one-pot meal. Pressure cooking the meat produces tender results, even from less expensive cuts. Add a slice of feta cheese on the side and some crusty country bread, and it’s a […]
Agriogourouno Kokkinisto: Wild Boar in Red Sauce
In Greek: αγριογούρουνο κοκκινιστό pronounced ah-ghree-oh-GHOO-roo-no koh-kee-nee-STOH Wild boar meat is generally lean and, once soaked to remove the gamy flavor, is delicious – and can be very tender. I’ve made this dish many, many times, and each time, I’m surprised by how wonderful boar meat tastes in this variation of a traditional tomato-and-oil-based (kokkinisto) […]