Goat

Ivy on Απριλίου 25th, 2008

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal.  To make kokoretsi the most difficult part of the process is to wash the bowels (intestines) of the lamb. This is a time consuming procedure which is advisable to be made a day before roasting it. The bowels, which are […]

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Continue reading about Kokoretsi and Magiritsa

Ivy on Ιανουαρίου 28th, 2008

It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well. When my husband bought half of a baby goat he had to buy the organs as well. When he brought this along I couldn’t think how to cook it. Besides […]

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Continue reading about Fried goat liver with whiskey and herbs

Ivy on Ιανουαρίου 27th, 2008

  Psito pronounciation «psi-TO» is roasted meat cooked in the oven.  It could be made with lamb, goat, pork or chicken meat. Traditionally they used to make it in wood fired ovens which every household had one in their yard.  That made the roast amazing. However, we now make it at home ovens, which is […]

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Continue reading about Psito (Roasted meat)

Ivy on Δεκεμβρίου 7th, 2007

This dish comes from the time of the Greek revolution, when bands of Greek guerrillas, called Klephts, hid in the mountains. In Greek, “kleftiko” means «stolen meat».   In order to survive, the klephts would steal a lamb or a goat from a flock as it grazed on a hillside. The thieves would cook the meat […]

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Continue reading about Ofton Kleftiko

Ivy on Νοεμβρίου 2nd, 2007

  If you don’t want to slave in the kitchen on a beautiful Sunday morning, this takes so little time to prepare and you can do so many other things while it is cooking in the oven.  The chicken becomes crispy you want to eat all the skin and potatoes absorb all the flavour from […]

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Continue reading about Kotopoulo Psito sto fourno (Chicken Roast)


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