Ingredients for 2 big Lachmatzoun: For the dough: 350gr of hard white flour 1 tsp of dry yeast 150 ml of warm water 1/2 tsp of sugar Few drops olive oil 1/2 tsp of salt For the filling: 225gr lamb mincemeat 1 big onion finely chopped 4 cloves garlic crushed with salt 1 tomato peeled […]
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Chioungkiar Begienti – Kokkinisto Arnaki
Ingredients: 1 1/2 kg Leg of lamb in portions 2 onions finely chopped 6 tbsp of olive oil 6 tomatoes grated 1 tbsp of tomato paste 2 cups of water 1 tsp of sugar 1-2 cinnamon sticks 1-2 bay leave Salt and pepper to taste Ingredients of aubergine béchamel: 1 kilo of flask aubergines 3 […]
Cretan Meat Pie – Kritiki kreatopitta
In greek: Κρητικη Κρεατοπιτα Ingredients for 8 portions: 1 kilo of fat free lamb meat 1 teacup of water 1/2 a kilo Cretan mizithra or anthotyro (ricotta cheese) Cream of milk 1 egg Cumin or spearmint Salt and pepper to taste Sesame seeds Dough ingredients: 4 teacups of flour 1 teacup of fresh butter 2 eggs […]
Greek Traditional Kokoretsi
INGREDIENTS: 2 plucks (lamb or goat) 2kgr intestines (lamb or goat) some extra sweetbreads salt, pepper, oregano METHOD: Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator. Wash the plucks, cut into a square size […]
Zivania the AuthenticCypriot Spirit
Its Cypriot story Zivania is a traditional alcoholic beverage, which has been produced for centuries in Cyprus by distillation, and has played an important role in the everyday life of Cypriots. Zivania is a strong drink, high in alcoholic content which according to tradition (also adopted by the 1998 Regulations for the Control of zivania) […]
Fresh Pasta with Lots of Garlic
SKORDOMAKARONA My friend Haralambos, the district education counselor from Molaous near Sparta, is a walking encyclopedia of local history, gastronomy, and folkways. He shared this simple recipe with me, explaining that it was the workers’ lunch during the summer threshing period as well as during the fig harvest. The tremendous amount of garlic—3 whole heads or more— acted as a replacement […]
Marjoram – Mantzourana Herb
Greek name and pronunciation: Mantzourana, μαντζουράνα, pronounced mahnd-zoo-RAH-nah, also spelled matzourana (ματζουράνα), and pronounced mahd-zoo-RAH-nah At the market: Marjoram is usually available as whole dried leaves and floral parts, and in powdered form. Fresh marjoram is sometimes available at green grocers. If you have space in your kitchen, in your garden, on a window sill, […]
Ancient Greek Cuisine – Traditional ingredients and dishes
Chickpeas, according to Athenaeus, were introduced by Poseidon (II.55b). He does not offer further information, presumably because he considered it basic knowledge among his readers. Pomegranates, that follow in the list of ancient Greek dinner cooking recipes, apart from their distinctive color also have a sweet and sour taste, and are equally old. A pomegranate was […]
Ancient Greek Cuisine
Ancient Greek Cuisine – Some Words Ancient Greek Cuisine – Meals Ancient Greek Cuisine – About the food of the Meals What Did the Ancient Greeks Eat Ancient Greek Cuisine – Olive oil Ancient Greek Cuisine – Vegetables. Fruit. Seasonings Ancient Greek Cuisine – Legumes and cereals Ancient Greek Cuisine – Meat Ancient Greek Cuisine – Fish Ancient Greek Cuisine […]
Byzantine Cuisine Some Words
As was the case with earlier historical periods, the Byzantine era also yielded abundant and often vivid information on nutritional habits and patterns. Our knowledge, however, of general culinary practice and especially of specific recipes and quantities of ingredients is disappointingly meager. An exception to this general dearth, albeit a minor one, is information traced […]