Lamb
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 [...]
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
What’s a donkey doing in a cooking blog? This cute animal is grazing on Mount Hymettus. Certainly it has nothing to do with the blog but this donkey has more sense than most people have. Each summer we have the same problems. Fires! Today, this beautiful mountain is on fire. Athens, is surrounded [...]
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
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offals. 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 [...]
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
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
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) – Cypriot recipe
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 [...]
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 [...]
