RECIPES

Gemistà

Hollow out the tomatoes, eggplants and courgettes and place their pulp in a bowl. Finely chop and add to the pulp the rice, salt, pepper, olive oil and finely chopped onion, dill and parsley and mix. Season the scooped tomatoes, courgettes,

Kid with spiny chicory

Clean and wash the spiny chicory thoroughly. Immerse in boiled water for 5 minutes and blanch to offset its bitterness. Heat olive oil and brown the meat over moderate heat for 4 minutes. Extinguish with wine, salt, add 1 glass of water, cover

Kolokithomboureko

Lahanodolmàdes

Cut the stem of the cabbage and then remove the leaves one by one. Bring water to a boil in a large pot and add the leaves to boil until tender, then drain and spread leaves out on a platter. Using the ingredients above, make the filling in a

Lamb or Kid with Stamnagkathi or Chicory

Clean and wash the greens well. Boil them for 15 minutes in sizzling water and then strain them. Wash and cut the meat into pieces. Season with salt and pepper and brown it on both sides for 5-7 minutes. Then add slowly, 1 to 1 ½ glass of

Lamb with artichokes

Saute the meat in oil, add some water and simmer. Peel the artichokes and place in a bowl with water, salt, lemon and some flour so as not to darken. While the meat is still underdone, finely chop the artichokes, the spring onions, the dill or the

Lamb with asparagus avgolemono

Wash and chop the meat. Saute in oil and onion, add the water and boil until half done. Clean the asparagus and boil for 5 minutes in salted water. Then combine them in the pot with the underdone meat and let cook. A few minutes before

Lamb with chicory

Saute the onions in olive oil until slightly brown and add the chopped meat. Saute a little more, until the lamb turns golden brown. Add the salt, coriander, pimento and 2 cups of water. Stir, cover the pot and simmer for about 40 minutes. Try

Lamb with okras

Wash the okras, cut the stems, sprinkle with vinegar and dry in the sun for a while. Place the meat in the pot with the olive oil, saute and then add the peeled and finely chopped tomatoes and let them boil for some time until the meat is half

Meat with eggplant

Cut the eggplant in medium-sized slices, salt them and let them sit for a while to get rid of their bitterness. Rinse, dry and slightly fry. Cut the meat into bite-sized pieces, saute in oil and extinguish with wine. Add the tomatoes, garlic, some water,