Greek Recipes

Greek and Cypriot recipes

Stuffed Roasted Rabbit with Olives & Caper – Kouneli Yemisto

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 – […]

Rabbit with Creamy Garlic Sauce (Peloponessos)

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 […]

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 […]

Ancient Greek Cuisine – Meat

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 […]

Soupies Krasates: Cuttlefish in Wine

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 […]