Greek Recipes

Greek and Cypriot recipes

Stuffed Veal Cooked in Aromatic Tomato Sauce

SKARTSOTSETTA Here’s a dish that some claim was the invention of Zakynthian and Corfiote taverna owners, but others, more wisely, point to Venice as the source of its provenance. (Skartsotsetta—at least etymologically— probably derives from the Italian scartocetti for “packets” because of the way the thinly sliced veal isstuffed, rolled, and braised.) Regardless of its origins, the dish has evolved to […]

Pan-Fried Veal with a Tangy Vinegar Sauce from Corfu

KERKYREIKO SOFRITO Sofrito gets its name from the Italian fritto, or “fried.” The dish is traditionally made with veal, but beef can be substituted. Makes 4 to 6 servings Ingredients: 1/3 cup all-purpose flour Freshly ground black pepper to taste Dash of cayenne pepper 2 pounds boneless veal, preferably top round, cut into 6 slices 6 tablespoons […]

Guinea Hen Cooked with Tomato Sauce and Cheese from Zakynthos

SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]

Turkey Soup with Egg-Lemon Sauce

GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]

Garlic-and-Potato Sauce from Cephalonia

ALIATHA TIS KEFALONIAS This is nothing more than the island’s own skordalia, the pungent dipping sauce made with potatoes and lots of garlic. Two things define the Cephalonian version: Aliatha is always made with potatoes and always with fish broth, preferably made from cod bones. It has a strong, acidic flavor since Greeks are not shy about using either garlic or […]

Mini Meatloaves with Eggs in Tomato Sauce

Avga Tyligmena me Kima In Greek: αυγά τυλιγμένα με κιμά, say: ahv-GHAH tee-leeg-MEH-nah me kee-MAH This recipe has two steps: first, make and fry the mini meatloaves, then cook in tomato sauce. The end result is a delightful small main dish portion or large appetizer. These mini loaves go well with potatoes – fried, mashed, […]

Lathotyri Mytilinis – Greek Cheese

Lathotyri is a light yellow cheese with a strong flavor. It is lightly salted. The distinguishing characteristic of lathotyri is that it is aged and stored in olive oil, thus the name: latho from the word for “oil” and tyri meaning “cheese.” It is made with sheep milk or a combination of sheep and goat milk. Greek name and […]

Egg and Lemon Sauce (simple)

Avgolemono is the excellent Greek sauce that has no equal, it is the finest, most delicate and delicious sauce you can taste. It can transform the plainest soup or casserole into a meal that is divine. Avgo meaning egg and lemoni meaning lemon, are the 2 ingredients that this sauce is made of, which is then […]