Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot. I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter.
Before cooking it, I [...]
Continue reading about Braised Chicken Livers with Poached Grapes
Kokoretsi is a traditional Greek 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.
The bowels should be washed thoroughly inside out. They are then washed and put in a bowl of water with either vinegar or [...]
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
