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 […]

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: […]

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 […]

Ingredients: 400g fine semolina 400g sugar 500g Greek strained yogurt 5 eggs 50g of almonds finely chopped 2 vanilla essences 1 tbsp baking powder Zest from 1 lemon Pinch of salt = to 1/8 of a tsp For the syrup: 350g water 300g sugar 1 tbsp of lemon juice 3 thin strips of lemon peel […]

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 […]

Mydia tiganita me lemoni kai sause apo Ouzo INGREDIENTS 1/5kgr mussels in shells 3 cloves garlic (whole) 2 tablespoons olive oil 2/3 cup of ouzo or tsipouro 2 lemons (juice) Salt and pepper METHOD Wash the mussels with a brush to remove the fluff parts. In a saucepan sauté the garlic in the olive oil. […]

INGREDIENTS 2 large crabs 3-4 tablespoons olive oil 2 lemons (juice) oregano METHOD In a large saucepan, add enough water and let it boil. Rinse the crabs with cold water. Once the water boils, add the crabs and cook for about 15′-20′. Remove crabs from the saucepan and place them on platter. In a bowl, […]

Original Recipe: (An Anonymous Andalusian Cookbook of the 13th Century) Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels. […]

Ingredients: 1 kg chicken drumsticks (or 800g boneless breasts) 2 chopped onions 1-2 tbls oil 1 cup ground blanched almonds 2 cups chicken stock 1-1.5 tsp ground ginger fresh ground pepper salt 0.5 tsp pure saffron (threads) infused in 0.25 cup hot stock juice of 1-1.5 lemons Method: Trim chicken pieces as necessary, pat dry. […]

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.