KEFALONITIKO LAGOTO This dish is traditionally made with wild hare in Cephalonia, but in its absence rabbit is often used. The name lagoto (lago means “hare” in Greek) is also found in parts of the Peloponnesos, where it refers either to a dish of hare or rabbit thickened with skordalia or, oddly, to pork stewed with skordalia. The Cephalonian version of […]

In Greek: κουνέλι γεμιστό, pronounced koo-NEH-lee yeh-mee-STO Olives, capers, and rosemary mark this fabulous recipe for whole roasted stuffed rabbit. Prep time includes 4 hours of a vinegar bath to remove any gamey taste, and the final dish is fabulous! Prep Time: 4 hours Cook Time: 1 hour, 30 minutes Total Time: 5 hours, 30 minutes Ingredients: 1 dressed rabbit, about 4 – […]

In Greek: κουνέλι με άσπρη σάλτσα, pronounced kou-NEH-lee meh AHS-pree SAHLT-sah This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white […]

Ingredients: 1 Hare or rabbit roughly 3 kilos Wine vinegar 3 kilos small onions 1 1/2 mug of oil 3 bay leaves 6-8 corns of bachari 6-8 corns black pepper 800g ripped tomatoes peeled and grated 3-4 cloves of garlic cut in half Salt and pepper to taste Ingredients for marinating: 1/4 mug of wine […]

Rabbit with Creamy Garlic Sauce (Peloponessos) Rabbit Stew with Onions – Lagos Stifatho Stuffed Roasted Rabbit with Olives & Caper  Rabbit in a Wine and Garlic Sauce Rabbit Stew with Tomato, Lemon, and Garlic

KOUNELI SKORDALIA Ingredients: 1 rabbit, about 21⁄2 pounds, cut into serving pieces Red wine vinegar Salt and freshly ground black pepper to taste 1/2 cup extra-virgin olive oil 1/2 cup tomato paste diluted with  1/2 cup water 1 cinnamon stick 1/2 teaspoon whole cloves For the garlic sauce: Three 1-inch-thick slices stale rustic bread,crusts removed 1⁄2 […]

Like other ancient civilizations, the basic ancient Greek foods were cereals, legumes, oil, and wine. Many ancient Greeks lived in Magna Graecia (Megale Hellas), so the food of the Romans overlaps that of the Greeks. There were, of course, other influences on ancient Greek foods, especially from Asia. We know the Greeks had a wide variety of […]

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 […]

With the exception of banquets and Homeric heroes, meat-eating was fairly limited. In general, meat was festive fare, reserved for public or private special occasions. This was attributed not to a general, early tendency of the ancient people for vegetarianism, but to the same reason that forced Greeks in the early 20th century to virtually […]

In Greek: σουπιές κρασάτες, pronounced soop-YES krah-SAH-tes The ingredients for this sauce are more commonly found in recipes for beef and rabbit stews, but they combine with the taste of cuttlefish to produce a delightful dish that’s a favorite in spring, when fresh cuttlefish abound in the Greek market. It can also be made with […]