Greek Recipes

Greek and Cypriot recipes

Small Fried Liver Morsels – Sykotakia Tiganita

In Greek: συκωτάκια τηγανητά, pronounced see-ko-TAHK-yah tee-ghah-nee-TAH This delicious meze goes especially well with wine. For lamb and kid liver, add a squeeze of lemon juice. For pork and calf liver, sprinkle with vinegar. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 pound of liver (lamb, kid, calf, or pork) flour for dredging olive oil […]

Grape Spoon Sweet with Slivered Almonds

 Glyko Stafyli me Amygthala In Greek: γλυκό σταφύλι με αμύγδαλα, pronounced ghlee-KOH stah-FEE-lee meh ah-MEEGH-thah-lah This spoon sweet is my family’s favorite. The toasted almonds add a wonderful flavor to the mix. We make it during the September grape harvest, and store it in jars to serve throughout the year. To increase the recipe, multiply […]

Liver in lamb caul (Sikoti se skepi)

Ingredients: 500 g calves’ liver, chopped 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley 1/2 cup sweet, red wine 2 lamb cauls salt, pepper 1/2 tsp ground cumin 1/2 cup olive oil Method: Saute the onion and garlic in half the olive oil. Add the chopped liver, parsley, and cumin. Saute for another 2-3 […]

Lamb or Calf Liver:Tziyerosarmas

Servings: 4 Ingredients 1 beef liver, lamb or calf 4 tablespoons of unsalted butter, melted 2 tablespoons of dill, chopped  5 eggs 3/4 cup of milk 1 teaspoon of mint, chopped 1-2 pinches of pepper 1/2 cup of raw rice 2-3 pinches of salt 1-2 sausage casings 1 scallion, chopped Directions Stuffing: Skin the liver. With […]

Anise – Glikanisos

Greek name and pronunciation: Glykaniso, γλυκάνισο, pronounced glee-KAH-nee-so At the market: Dried and ground anise seed are usually available in small disposable bags or in sprinkle-pour bottles. Physical characteristics: Originally from Asia and North Africa, the anise plant grows to between 19.5 and 31.5 inches tall, with leaves that originate at the base of the […]