BAKALIARO PLAKI Ingredients: 1 piece salt cod fillet, about 2 pounds 1⁄2 to 2⁄3 cup extra-virgin olive oil, to taste 11⁄2 pounds red onions, chopped 2 to 3 garlic gloves, to taste, chopped 2 tablespoons tomato paste, diluted with 1⁄4 cup water 1 cup dark raisins 1 cinnamon stick 10 to 15 whole cloves, to taste […]

ORTYKIA STO PSOMI Ingredients: For the bread: 6 cups bread flour, or more if needed One envelope active dry yeast 21⁄2 cups warm water 1 scant tablespoon salt 2 to 3 tablespoons extra-virgin olive oil, as needed For the quail: 4 quail 1⁄2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste […]

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 […]

PASCHALIATIKO ARNI ME ANGINARES STO FOURNO Ingredients: 3 to 4 fresh rosemary sprigs, to taste Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat 2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered Juice of 4 to 6 […]

ARNI KRASATO Ingredients: One 3- to 4-pound leg of spring (baby) lamb,bone in, trimmed of fat 3 to 4 garlic cloves, to taste, peeled and minced 1 teaspoon ground allspice 1⁄4 pound kefalotyri or any hard yellow cheese, coarsely grated Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 1 cup dry […]

HOIRINO ME MAPA Ingredients: 1/2 cup extra-virgin olive oil 2 to 24/2 pounds boneless pork, trimmed of fat and cut into stewing pieces 2 large onions, grated 2 tablespoons tomato paste diluted with 3 tablespoons water Salt and freshly ground black pepper to taste  1 small cabbage Makes about 6 servings Method: 1. Heat 1⁄4 […]

Greek Cuts of Lamb Diagram and Translations Cooking with Lamb – Greek Cooking Tips Goat Stewed with Onions and Whole Garlic  Goat with Onions and Olive Oil  Easter Lamb Roasted with Artichokes and Potatoes  Roasted Leg of Lamb with Wine, Garlic, Allspice, and Cheese Paithakia me Thymari: Grilled  Chops with Thyme Rub Arni meh Aginares: […]

LAGOTO TIS ARCADIAS Ingretients: 2 pounds pork shoulder, with bones, trimmed of fat and cut into stewing pieces 1⁄4 cup extra-virgin olive oil 3 tablespoons unsalted butter Salt and freshly ground black pepper to taste 3 tablespoons tomato paste 1 cinnamon stick 1 small head garlic, cloves peeled 1⁄3 cup red wine vinegar Makes 6 […]

GITHA STI FATHO Ingretients: 21⁄2 pounds goat meat (shoulder, bone in), cut into large stewing pieces 1 cup extra-virgin olive oil 2 pounds small boiling onions (about 1 inch in diameter), peeled 10 cloves garlic, peeled 3 small cinnamon sticks 20 allspice berries 2 teaspoons cumin seeds 3 to 4 fresh rosemary sprigs, to taste 3 bay leaves Salt and freshly […]