Greek Cuts of Pork Diagram and Translations Arcadian Pork Baked with a Tangy Garlic Sauce Pork and Cabbage Stew (Peloponnesos) Lagoto: Greek Stewed Pork Brizoles Hoirines sto Fourno: Roasted Pork Chops Pork Tenderloin with Tomatoes & Cheese Spala Hoirini sto Fourno: Pork Shoulder Roast with Cheese Pork Roast with Thyme and Sage Hoirino meh Prasa: Pork, […]

Greek Cuts of Lamb Diagram and Translations Cooking with Lamb – Greek Cooking Tips Goat Stewed with Onions and Whole Garlic  Goat with Onions and Olive Oil  Easter Lamb Roasted with Artichokes and Potatoes  Roasted Leg of Lamb with Wine, Garlic, Allspice, and Cheese Paithakia me Thymari: Grilled  Chops with Thyme Rub Arni meh Aginares: […]

Kolokassi me Chirino (Taro Roots with Pork) Chirino me Spanaki (Pork with Spinach) Chirino me Selino Avgolemono (Pork with Celery & Avgolemono Sauce) Chirino me Manitaria (Pork Ribs with Mushrooms) Afelia (Pork Ribs in Wine Sauce) Pork Souvla Rolo (Meat Loaf)

Recipes for the famous skordalia (garlic sauce), which accompanies fried fish, can be found here. Also the avgolemono (egg and lemon sauce) recipe is included. Avgolemono accompanies many greek dishes. Aromatic olive oil with herbs (Arwmatiko elaiolado) Bechamel (Saltsa bechamel) Egg and Lemon Sauce (Avgolemono) Garlic Sauce (Skordalia) Garlic sauce (2) (skordalia) Garlic sauce from Cephallonia (Skordalia Kefalonias) Garlic-and-Potato Sauce from […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]

Stuffed grape leaves (dolmades, dolmathakia) are a favorite appetizer and meze, and one of the most traditional of all Greek dishes. They can also be served as a side dish or main dish. Stuffed Grape Leaves with Rice and Herbs – Dolmathakia Tender grape leaves are used to wrap little parcels stuffed with rice, pine […]