(Andalusian p. A-9) It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until […]

(al-Baghdadi) Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and […]

Bazmaawurd Baaridah Mulahwajah Tabaahaja Judhaab Keftedes Dolmades Avgolemono Sauce Yuvarelakia Chicken in Lemon Sauce Lucanian Sausages (Apicius) Esicia Omentata (Pine-nut Stuffed Meatballs) Avem (Olive-stuffed Birds) In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Assaturatam (Honey Roasted Meat) Mishmishya (Meat Stew With Fruit) Barmakiyya (Spiced Chicken Pies) Buran (Meatballs in a Yogurt and Eggplant Dip) Zirbaya (Chicken in […]

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italianpasticcio, which loosely translates to a mess or a hodgepodge. Three essential components make […]

Diana started with her Aunt Thekla’s recipe and changed it a bit according to taste. She writes, “As with any recipe you can alter how much more or less of any ingredient to add or subtract by taste.” While onion and cloves are part of many Greek sauce recipes, I was delighted to try the […]

Ingredients: For the Pastry: 1 kilo of hard flour 750 grams of soft flour 1 cup of sourdough starter 175 grams of vegetable shortening 4 cups of warm water 3/4 of a cup of corn oil 3/4 tsp of salt 1/4 tsp of mastic 1/4 tsp of mahleb kernels For the Filling: 1 kilo of […]

Ingredients: 1 kilo of coarsely minced pork 1 cup of rice 1 1/2 cup of finely chopped parsley 3 onions finely chopped 4 tsp of corn oil 3 large ripped tomatoes grated 3-4 lamb intestines cleaned 4 tbsp of corn oil Juice of 1 lemon Salt and pepper to taste Intestines Preparation: – Wash the […]

Sheftalia is a Cypriot dish. It is very tasty, appetizing and it can be served as a main dish or as a hot appetizer, always accompanied with Souvlakia, fries and Greek salad. – It is also served in pita bread mixed with Souvlaki, finely chopped onions, chopped parsley, chopped tomato and cucumber. – The preparation of Sheftalia […]

In Greek, a “pita” is a pie. Filled with sweet or savory fillings as well as meats and poultry, “pites” (plural) are pan sized and can be made with thin phyllo sheets, dough similar to a pie crust, or puff pastry dough. Spinach Pie with Feta – Spanakopita A delicious phyllo pie made with spinach […]

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 […]