Ingredients: 1-2 kg of lamb or Goat cut in big pieces (preferably with bones) Olive oil Juice of one lemon Oregano Salt and pepper to taste The best parts of the Lamb or Goat for this recipe is everything else except for the legs. Make sure to ask your butcher the animal should be young […]

Arni me Kounoupithi (Lamb with Cauliflower) Arni me Fasolakia (Lamb with Green Beans) Arni Kokinisto (Lamb in Tomato Sauce) Arni Kleftiko (1)(Oven Baked Lamb) Kleftico (2) Cyprus Ttavas (Cumin Lamb Casserole) Tavva (Baked Lamb & Potatoes (or rice) with Tomatoes and Onions) Arni sto Fourno (Leg of Lamb) Arni Souvla (Lamb on the Spit) Original […]

Kleftiko is usually made out of mature Lamb or Goats meat. It must be cooked in a clay sealed pot wrapped in aluminum foil individual pieces. In the old days and even now, in the villages of Cyprus, one can find in almost every house an outdoor oven made out of clay or bricks called […]

In Greek: σουβλάκι, pronounced soov-LAH-kee This recipe is for larger skewers of chicken, pork, and lamb, with vegetables. The meat can be cut into smaller pieces for small skewers, to make pita wraps. These larger colorful skewers are a great choice for family cookouts or outdoor parties. They are easy to make and delicious to eat. […]

In Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh The key to tender lamb souvlaki is the marinade, so don’t skimp on the timing. The longer they marinate, the better they will taste… and they will disappear as fast as you can make them! Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 8-10 pound leg of lamb, trimmed and boned, […]

In Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh The key to tender lamb souvlaki is the marinade, so don’t skimp on the timing. The longer they marinate, the better they will taste… and they will disappear as fast as you can make them! Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 8-10 pound leg of lamb, trimmed […]

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 […]

This is a traditional dish for Carnival and Ascension Day (the Thursday forty days after Easter that celebrates Christ’s rise into heaven). Ingredients: Filling ingredients: 2.5-lb. leg of lamb, cut into cubes 4.5 c. warm water (heated in a saucepan or microwave, not from the tap) 1 c. minced onions 1.5 c. chopped celery 1.5 […]

Question: What Did the Ancient Greeks Eat? Answer:The foods of ancient Greece were similar to foods we eat today, but did not include many that have become important parts of modern Greek cooking. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […]

Kasseri cheese is a medium texture, slightly tart, table cheese that is popular in Greek cuisine. Its color ranges from off white to slightly yellow, depending on how long it has been aged and the type of milk that is used. Kasseri is usually aged for at least four months, until it develops a hard consistency like Parmesan or Romano cheese. A […]