Kokoretsi and Magiritsa

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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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 […]


Continue reading about Fried goat liver with whiskey and herbs

Ivy on Ιανουαρίου 27th, 2008

This roast is delicious and so easy to prepare.  In Cyprus we eat a lot of lamb and I remember that this used to be our Sunday lunch.  My mother used to go to church every Sunday early in the morning and it’s the only meal I can remember my father preparing for us on […]


Continue reading about Arni or Katsiki Psito (Roasted Goat or lamb)

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 […]


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 […]


Continue reading about Kotopoulo Psito sto fourno (Chicken Roast)

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