Ivy on December 31st, 2013

Gkioulpassi is a dish which comes from Asia Minor.  It is usually made with lamb but it is also often made with lamb, pork and veal.  Slits are made in the meat and spices, garlic and cheese are added in the meat.  It is wrapped in greaseproof paper with vegetables and spices and  slowly cooked […]


Continue reading about Gkioulpassi

When I saw the three ingredients for this month’s Joust, chosen by last month’s winner, my friend Peter, of Souvlaki for the Soul, I thought it would be impossible to use all three ingredients in a recipe. First of all I had trouble finding some fennel seels, but now that I have found them, you […]


Continue reading about Lamb braised in Milk with Garlic, Parsley and Fennel and a Taste of Ancient History

Ivy on August 11th, 2008

What can I say about this dish except that if you like the ingredients you will be thrilled by the taste and it is a dish easy to make, you can serve it at buffets, on special occasions and your guests will be thrilled. The same recipe can be made with boneless lamb or goat […]


Continue reading about Lamb or Pork stuffed and wrapped in vine leaves

Ivy on May 2nd, 2008

Usually, as a big family, we don’t have a lot of leftovers.  On Monday I prepared lots of food as it was my eldest son’s name day but none of my sons ate much, as they were not feeling well.   On Tuesday I made a Lamb Roast, tabbouleh, tzatziki and a Birthday Cake but unfortunately […]


Continue reading about Lamb Pie and Lamb Gyros with Leftovers

Ivy on April 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 […]


Continue reading about Kokoretsi and Magiritsa

During the Easter holidays half the population of Athens celebrate Easter at their villages or at their relatives’ villages. Like the majority of theAthenians we drive away from this crazy city to relax and rejoin again with our relatives.  Sparta is about 2 – 3 hours drive away from Athens but some times, during the Easter […]


Continue reading about Ovelias – Easter Whole Lamb Roasted on the spit or Souvla

Ivy on January 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 January 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 […]


Continue reading about Psito (Roasted meat)

Ivy on December 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 November 2nd, 2007

Ttavas, written with double “t” to indicate the heavy accent and pronunciation of the Cypriot dialect. Many Cypriot words have retained their double consonants and the route of this Cypriot pronunciation comes from the ancient Greek which Cypriots keep in their pronunciation and way of talking until today. Ttavas takes its name from the dish […]


Continue reading about Ttavas

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.