In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH The Greek definition of “fricassee” may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favorite in Greek homes. It’s an easy recipe to make and a celebration of taste. It is equally delicious made […]

In Greek: κουζού ντολμά, pronounced koo-ZOO dohl-MAH The combination of tastes in this recipe are straight from Kappadokia, brought to Greece by ethnic Greek refugees. The recipe comes from Nea Karvali, a small town near Kavala in northeastern Greece, and is a favorite Easter alternative to whole spit-roasted lamb. Prep Time: 30 minutes Cook Time: 3 hours Total Time: 3 hours, […]

In greek: Κρητικη Κρεατοπιτα Ingredients for 8 portions: 1 kilo of fat free lamb meat 1 teacup of water 1/2 a kilo Cretan mizithra or anthotyro (ricotta cheese) Cream of milk 1 egg Cumin or spearmint Salt and pepper to taste Sesame seeds Dough ingredients: 4 teacups of flour 1 teacup of fresh butter 2 eggs […]

(Andalusian p. A-9) It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until […]

Servings: 7 Ingredients 1-2 handful of kefalotiri cheese (grated goat cheese) 2.20 lbs of lamb entrails 2 lamb intestines 1 lemon, squeezed 2-3 of olive oil 1-2 pinches of oregano 1-2 pinches of pepper 2-3 pinches of salt Directions Turn the intestines inside out and wash thoroughly. Cut the entrails into small pieces and wash them […]

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 […]

In Greek, αρνί με κριθαράκια, say: ahr-NEE meh kree-thah-RAHK-yah An easy recipe, this dish is traditionally served with one piece of lamb and lots of pasta per serving. Make it a meal with a green salad, table cheese, crusty bread, and Greek olives. Cook Time: 2 hours, 10 minutes Total Time: 2 hours, 10 minutes Ingredients: 3 1/2 to 4 pounds […]

In Greek: γιουβέτσι με κιμά αρνίσιο, say: yoo-VET-see meh kee-MAH ar-NEE-seeyoh Yiouvetsi dishes are most often made with chunks of meat – beef and lamb are the most popular, but this recipe with ground lamb is a delight and easier on the budget. Yiouvetsi is a type of pot used in Greece, but this can be made in any […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]

In Greek: αρνί με αγκινάρες, pronounced ar-NEE meh ahg-kee-NAH-res A Greek classic, this one-pot meal can also be made with kid. Be sure to include bones since they are a traditional part of this dish. The tangy egg-lemon sauce is the crowning touch, and is added just before serving. Prep Time: 30 minutes Cook Time: 45 minutes […]