Recipes

Ingredients

• 1 kg lamb, cut in portions
• 2 onions, sliced
• 3 garlic cloves
• 2 Florina red peppers
• 2 carrots, sliced
• 150g kefalotyri cheese, cubed
• 3 tbsp olive oil
• Oregano, salt, pepper

Instructions

1. Preheat oven to 180°C.
2. Season lamb and place in large oven bag.
3. Add all vegetables, cheese, olive oil and oregano.
4. Seal the bag and place in a baking tray.
5. Bake 75-90 minutes until very tender.
6. Serve hot with bread or potatoes.

Ingredients

• 1.5 kg lamb leg or shoulder
• 1 kg potatoes
• 6 garlic cloves
• Juice of 1 lemon
• 1 tbsp oregano
• 4 tbsp olive oil
• ½ glass white wine
• Salt & pepper

Instructions

1. Make small incisions and insert garlic cloves.
2. Season with salt, pepper, oregano and lemon.
3. Place in roasting pan with potatoes around.
4. Drizzle with olive oil and wine.
5. Roast at 180°C for 1.5-2 hours, stirring potatoes once.
6. Rest 10 minutes before serving.

Ingredients

• 1 kg lamb, cubed
• 500g pearl onions
• 400g crushed tomato
• 4 garlic cloves
• 1 glass red wine
• 3 bay leaves
• 4 allspice berries, ½ tsp cinnamon
• 3 tbsp olive oil

Instructions

1. Brown the lamb in olive oil over high heat.
2. In same oil, sauté whole pearl onions.
3. Return meat and deglaze with wine.
4. Add tomato, garlic, bay leaves, allspice, cinnamon.
5. Cover and simmer 70-80 minutes.
6. Serve with egg noodles or bread.

Ingredients

• 1 kg lamb pieces
• 1 large onion
• 2 eggs
• Juice of 2 lemons
• 1 lettuce, chopped
• Fresh dill
• Salt & pepper
• 4 tbsp olive oil

Instructions

1. Boil lamb with onion and salt in plenty of water for 50 minutes.
2. Remove meat and keep the broth.
3. Lightly sauté lettuce in olive oil.
4. Add meat and lettuce back to broth, simmer 10 minutes.
5. Beat eggs with lemon juice, slowly add hot broth while stirring.
6. Pour avgolemono into the pot, add dill and serve immediately.

Ingredients

• 800g lamb, cubed
• 3 Florina peppers
• 1 chilli pepper (optional)
• 400g crushed tomato
• 2 onions
• 3 garlic cloves
• ½ glass red wine
• 3 tbsp olive oil

Instructions

1. Brown the lamb in olive oil.
2. Add onions and sliced peppers, sauté 5 minutes.
3. Add garlic and deglaze with wine.
4. Add tomato, salt, pepper.
5. Cover and simmer 55-60 minutes.
6. Serve with bread or noodles.

Ingredients

• 500g beef mince
• 1 slice bread soaked in wine
• 1 egg
• 2 garlic cloves, crushed
• 1 tsp cumin
• ½ tsp cinnamon
• Salt & pepper
• Flour for coating

Instructions

1. Mix mince, bread, egg, garlic, cumin, cinnamon, salt and pepper.
2. Shape into elongated meatballs and coat in flour.
3. Fry in hot olive oil until golden.
4. Sauté onion, garlic, add tomato, cumin, cinnamon.
5. Deglaze with wine, cook 10 minutes.
6. Add meatballs to sauce and simmer 15-20 minutes.

Ingredients

• 1 kg beef, cubed
• 400g orzo pasta
• 1 onion, finely chopped
• 2 garlic cloves
• 400g crushed tomato
• ½ glass red wine
• Cinnamon, allspice, salt, pepper
• 3 tbsp olive oil

Instructions

1. Brown the meat in olive oil.
2. Add onion and garlic, sauté 3 minutes.
3. Deglaze with wine.
4. Add tomato, spices and 500ml water. Simmer 40 minutes.
5. Transfer to baking dish with orzo and hot water.
6. Bake at 180°C for 40 minutes, stirring once.

Ingredients

• 1 kg beef (chuck or shoulder)
• 500g crushed tomatoes
• 1 large onion
• 3 garlic cloves
• ½ glass red wine
• 2 carrots, sliced
• 2 bay leaves, cinnamon, allspice
• 4 tbsp olive oil

Instructions

1. Brown the meat over high heat.
2. Add onion and carrots, sauté 5 minutes.
3. Deglaze with wine.
4. Add tomato, garlic, spices and water.
5. Cover and simmer 70-80 minutes.
6. Serve with pasta, rice or mash.

Ingredients

• 1 kg beef (rump or topside)
• Juice of 2 lemons
• 1 onion, finely chopped
• 3 garlic cloves
• 2 carrots
• 1 tbsp oregano
• 200ml broth or water
• 4 tbsp olive oil

Instructions

1. Brown the meat on all sides.
2. Add onion, garlic and carrots, sauté 5 minutes.
3. Add lemon juice, oregano, water, salt and pepper.
4. Cover and cook on low heat 60-70 minutes.
5. Add water if needed during cooking.
6. Serve with roast potatoes or rice.

Ingredients

• 1.2 kg braising beef
• 1 bottle red wine
• 2 carrots, sliced
• 200g pearl onions
• 200g mushrooms
• 4 garlic cloves
• Thyme, bay leaves
• 3 tbsp olive oil

Instructions

1. Marinate beef in wine with vegetables and spices for 2 hours.
2. Drain, keeping the marinade.
3. Brown meat in olive oil.
4. Add marinade and simmer 1.5 hours.
5. Sauté mushrooms and pearl onions separately, add at the end.
6. Serve with mashed potatoes.

Ingredients

• 1 chicken, cut in pieces
• Juice of 2 lemons
• 4 garlic cloves
• 1 kg potatoes, cut
• 4 tbsp olive oil
• 1 tbsp oregano
• 1 tsp thyme
• Salt & pepper

Instructions

1. Preheat oven to 190°C.
2. Place chicken and potatoes in baking tray.
3. Add olive oil, lemon, garlic, oregano, salt, pepper.
4. Mix well.
5. Bake 70-75 minutes, turning once.
6. Serve hot.

Ingredients

• 1 chicken, cut in pieces
• 500g pearl onions
• 400g crushed tomato
• 4 garlic cloves
• 1 glass red wine
• 2 bay leaves
• 4 allspice berries, cinnamon
• 3 tbsp olive oil

Instructions

1. Brown the chicken and set aside.
2. Sauté whole pearl onions until golden.
3. Return chicken, deglaze with wine.
4. Add tomato, garlic, bay leaf, allspice, cinnamon.
5. Cover and simmer 50-60 minutes.
6. Serve with egg noodles.

Ingredients

• 4 chicken breast fillets
• 2 tbsp oregano
• 3 garlic cloves, crushed
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt & pepper
• A little thyme (optional)
• Lemon slices for serving

Instructions

1. Lightly pound fillets to even thickness.
2. Marinate 20 minutes in olive oil, garlic, lemon, oregano.
3. Heat pan over medium-high heat.
4. Cook 5-6 minutes each side.
5. Rest 3-4 minutes before slicing.
6. Serve with lemon and salad.

Ingredients

• 1 whole chicken 1.5 kg
• 150g long-grain rice
• 100g cooked chestnuts (optional)
• 1 onion, finely chopped
• 2 garlic cloves
• Fresh parsley
• 30g butter
• Salt, pepper, oregano

Instructions

1. Sauté onion and garlic in butter, add rice and stir until glossy.
2. Add some broth and cook rice halfway, it will finish in the oven.
3. Add chestnuts, parsley, salt, pepper.
4. Stuff the chicken and sew or close with toothpicks.
5. Rub with butter, season, sprinkle with oregano.
6. Roast at 180°C for 80-90 minutes, basting every 20 minutes.

Ingredients

• 1 chicken, cut in pieces
• 500g crushed tomatoes
• 1 large onion
• 3 garlic cloves
• ½ glass red wine
• ½ tsp cinnamon
• 3 allspice berries
• 3 tbsp olive oil

Instructions

1. Brown the chicken well on all sides.
2. Remove and sauté onion in same oil.
3. Add garlic, deglaze with wine.
4. Add tomato, cinnamon, allspice, salt.
5. Return chicken and simmer 40 minutes.
6. Serve with pasta or rice.

Ingredients

• 1 kg pork (leg or loin)
• Juice & zest of 2 oranges
• 1 onion
• 3 garlic cloves
• 2 tbsp honey
• 1 tbsp rosemary
• 3 tbsp olive oil
• Salt & pepper

Instructions

1. Brown pork in olive oil.
2. Add onion and garlic, sauté 3 minutes.
3. Add orange juice, zest, honey, rosemary.
4. Cover and cook on low heat 50 minutes.
5. Uncover last 10 minutes to reduce sauce.
6. Serve with rice or roasted vegetables.

Ingredients

• 600g pork neck, cubed
• Juice of 1 lemon
• 3 garlic cloves
• 1 tbsp oregano
• 3 tbsp olive oil
• Salt & pepper
• Pita breads for serving
• Tzatziki (optional)

Instructions

1. Marinate pork with lemon, garlic, oregano, olive oil, salt, pepper for 30 minutes.
2. Heat a pan or grill over high heat.
3. Cook pork cubes 8-10 minutes, stirring regularly.
4. Warm the pita breads.
5. Serve in pita with tzatziki, tomato and onion.
6. The perfect quick meal.

Ingredients

• 1 kg pork, cubed
• 1 large celery, chopped
• 1 onion
• 2 garlic cloves
• 2 eggs
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt & pepper

Instructions

1. Brown pork in olive oil.
2. Add onion and garlic, sauté 3 minutes.
3. Cover with water, simmer 40 minutes.
4. Add celery, cook 20 more minutes.
5. Beat eggs with lemon, slowly add hot broth while stirring.
6. Pour avgolemono into pot and serve immediately.

Ingredients

• 1.5 kg pork leg
• 6 garlic cloves
• Juice of 1 lemon
• 2 tbsp oregano
• 1 kg potatoes
• 1 glass white wine
• 5 tbsp olive oil
• Salt & pepper

Instructions

1. Make incisions in the leg and insert garlic cloves.
2. Rub all over with salt, pepper, oregano, lemon.
3. Place in tray with potatoes, drizzle with olive oil and wine.
4. Cover with foil and bake at 180°C for 1 hour.
5. Remove foil and bake 30-40 more minutes.
6. Rest 10 minutes before serving.

Ingredients

• 4 large tomatoes
• 4 large peppers
• 200g Carolina rice
• 2 onions, finely chopped
• 1 bunch parsley
• 4 tbsp olive oil
• 1 garlic clove
• Salt, pepper, sugar

Instructions

1. Cut tops off vegetables and scoop out flesh. Keep the pulp.
2. Finely chop tomato flesh, place in bowl.
3. Add rice, onion, garlic, parsley, olive oil, salt, a little sugar.
4. Fill vegetables ¾ full.
5. Cap with tops, place in baking tray with a little water.
6. Bake at 180°C for 70-80 minutes until rice is cooked.

Ingredients

• 500g large white beans (soaked overnight)
• 2 carrots, sliced
• 2 onions
• 2 tomatoes, crushed
• 2 celery sticks
• 4 tbsp olive oil
• 2 garlic cloves
• Salt, pepper

Instructions

1. Boil beans in water 10 minutes, drain.
2. Bring fresh water to boil, add beans with onion, carrots, celery.
3. Cook 40-50 minutes on low heat.
4. Add tomato, garlic, olive oil, salt, pepper.
5. Simmer 20 more minutes.
6. Serve with olives, raw onion and bread.

Ingredients

• 3 potatoes, sliced
• 2 eggplants, sliced
• 3 zucchini, sliced
• 3 tomatoes, sliced
• 2 onions, sliced
• 3 garlic cloves
• 1 tbsp oregano
• 6 tbsp olive oil

Instructions

1. Slice all vegetables to 0.5 cm rounds.
2. Layer alternately in baking tray: potato, eggplant, zucchini, tomato.
3. Place onion and garlic between layers.
4. Drizzle generously with olive oil, oregano, salt, pepper.
5. Bake at 180°C for 60-70 minutes.
6. Serve hot or at room temperature with feta.

Ingredients

• 500g fresh spinach
• 300g feta cheese
• 3 eggs
• 2 onions, finely chopped
• Fresh dill
• 500g phyllo pastry
• 4 tbsp olive oil
• Salt & pepper

Instructions

1. Sauté onion in olive oil, add spinach and cook 3-4 minutes.
2. Let cool, squeeze out liquid well.
3. Mix with feta, eggs, dill, pepper.
4. Layer phyllo in oiled baking tray, brushing each sheet with oil.
5. Add filling, cover with phyllo sheets.
6. Score, bake at 180°C for 45-50 minutes.

Ingredients

• 500g chickpeas (soaked overnight)
• 2 large onions, sliced
• 2 sprigs rosemary
• Juice of 1 lemon
• 6 tbsp olive oil
• Salt & pepper
• 1 litre hot water
• Lemon zest

Instructions

1. Boil chickpeas 10 minutes, drain.
2. Place in clay pot or deep baking dish: chickpeas, onions, rosemary.
3. Add olive oil, lemon juice, zest, salt, pepper.
4. Pour hot water to cover.
5. Cover with foil and bake at 180°C for 1.5 hours.
6. Serve hot with raw onion and olives.