Veal – Beef

Ivy on Δεκεμβρίου 2nd, 2007

  Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used, dredged in flour and breadcrumbs. The meat slices are tenderized and rendered thinner with a meat mallet. Ask your butcher to prepare the scallops for […]

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Continue reading about Wiener Schnitzel and Mushroom Sauce

Ivy on Νοεμβρίου 11th, 2007

Dolmades are vine leaves stuffed with ground meat and rice.  There are a few different kind of dolmades depending on the region.  The most common in Greece is that with the Avgolemono (egg-lemon) sauce.  In other regions, including Cyprus, they make add tomato and cinnamon.   During Lent we make them vegan, only with rice and […]

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Continue reading about Dolmades me Avgolemono (stuffed vine leaves)

Ivy on Νοεμβρίου 11th, 2007

Koupepia (as we call them in Cyprus) are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning and tomato.   They can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish. The difference from the Greek ones is that in Cyprus we […]

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Continue reading about Koupepia me ampelofylla ( Stuffed Vine Leaves)

Ivy on Νοεμβρίου 3rd, 2007

Moschari noua is a pot roast beef using the round part of beef. It can be cooked in a pressure cooker or slowly cooked in the oven in a casserole. I always serve it with mashed potatoes and mixed vegetables and top it with a very flavourful gravy made with the juices of the meet. […]

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Continue reading about Moschari Noua (Pot Roast Beef)

Ivy on Νοεμβρίου 2nd, 2007

Kreatopita is a meat pie that can be eaten as a main course with a salad or as a snack.  It tastes great when it’s cold and is perfect to take with you at work or at a picnic. To make the homemade butter phyllo which is similar to puff pastry, see instructions here but […]

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Continue reading about Kreatopita – Meat Pie

Ivy on Νοεμβρίου 2nd, 2007

Giouvetsi is a Greek dish that takes its name from a large earthenware dish it is cooked in.   Kritharaki is the pasta used which can be small, medium or larger, shaped like rice. Traditionally the meat was cooked in this earthenware dish in a tomato sauce and when the meat was cooked the pasta was […]

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Continue reading about Giouvetsi: Moschari me kritharaki (Veal with orzo)

Ivy on Νοεμβρίου 2nd, 2007

Homemade burgers are ideal for those who are on a diet provided the meat is lean and served with a salad.   All it needs is to squeeze some fresh lemon juice when they are still hot and  serve with a low-fat yoghurt sauce. There is a huge difference between homemade beefburgers, using good quality meat […]

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Continue reading about Mpiftekia (Beefburgers)

Ivy on Νοεμβρίου 2nd, 2007

Keftedes are meatballs and each family has its own recipe depending on which part of the country they come from.    All Greek meatballs are made with soaked bread, others soak it in water and others in milk.  Usually ground beef is added, garlic and oregano.  Some add spices such as allspice or cumin and in […]

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Continue reading about Keftedes (Meat Balls)

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