Ingredients: 1 Kilo Lamb (on the bone) 3 Spring onions, roughly chopped 1 –2 tbsp. Olive Oil 900 gm Fresh Spinach 2 tbsp. Fresh Chopped Dill 1 Egg Salt to taste Juice of a Lemon Serves 4 – 6 Method: Heat the oil in a heavy-based saucepan and add the lamb and spring onions. Brown for […]
Search Results for: egg
Egg and Lemon Sauce (simple)
Avgolemono is the excellent Greek sauce that has no equal, it is the finest, most delicate and delicious sauce you can taste. It can transform the plainest soup or casserole into a meal that is divine. Avgo meaning egg and lemoni meaning lemon, are the 2 ingredients that this sauce is made of, which is then […]
Chicken Liver & Rice Egg-Lemon Soup – Mayiritsa me Sikotakia Poulion
The most well-known version of mayiritsa is made with lamb or kid offal (intestines, other organs) – as a way of using those parts of the animal that will be eaten on Easter day; however, lamb isn’t everyone’s choice. This version of the famous Greek Easter soup is made with chicken livers and is a delicious alternative. Ingredients: […]
Greek Egg-Lemon Chicken Soup – Avgolemono
Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups. It’s on the menu at every Greek restaurant or diner and you’ll find it as the first course at most Greek holiday celebrations. Note: If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm […]
Easter Eggs Dyed with Onion Skins – Avga Bamena me Kremithofilla
Ingredients: 12 medium or large eggs Skins from 15 yellow Spanish onions 2 tablespoons of white vinegar 4 1/2 cups of water What You will Need: Fresh uncooked eggs at room temperature Skins from yellow Spanish onions White vinegar Stainless steel saucepan Strainer Bowl Slotted spoon Paper towels Cooling racks Tulle or women’s nylon stockings […]
Fried Eggplants – Melitzanes Tiganites
Ingredients: I kilo medium size eggplants 1 cup of flour 1 cup of water 1 egg beaten Olive oil for frying Salt and pepper to taste Method: Wash the eggplants well and cut them in an angle or lengthwise in thin slices. In a bowl, prepare the batter by adding the flour, water, egg, salt […]
Beef with Egg Noodles and Egg-Lemon Sauce
VRASTO ME HILOPITES Another classic on the region’s Sunday table. Makes 6 to 8 servings Ingredients: 1⁄3 cup extra-virgin olive oil, plus a little for the noodles 2 medium onions, finely chopped 7 cups water 4 to 5 pounds whole bone-in beef shank, trimmed of fat Salt and freshly ground black pepper to taste 1 […]
Strained Egg Noodles with Brown Butter and Cheese
STRANGISTES HILOPITES This dish is a quick and steadfast country dinner in many parts of Greece. I include it here, in the foods of the Peloponnesos, because it was mentioned by every local cook I spoke with, leading me to realize that even if the dish isn’t unique to the region, it is so commonly cooked that it is considered […]
Buran (Meatballs in a Yogurt and Eggplant Dip) Byzantine recipe
al-Baghdadi p. 191/8 (GOOD) Take eggplant, and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis. Add a little salt and dry coriander. Take some […]
Avgolemono (egg and lemon) Sauce Byzatnine recipe
Ingredients: 2 large egg yolks juice of 1-2 lemons, strained 1 – 2 cups hot broth or boullion Method: Beat the egg yolks for two minutes. Continue to beat and gradually add the lemon juice. Beat in the hot broth or boullion. The amount of liquid depends on how thick you want the sauce.