Katiki is a creamy white cheese made from goat’s milk or a combination of goat’s and sheep’s milk. It has a salt content of 1%. Greek name and pronunciation: Κατίκι, pronounced kah-TEE-kee At the market: Katiki Domokou can be found commercially in Greek and Mediterranean markets, or ethnic grocers and cheese specialty shops. Using Katiki: […]
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Graviera from Crete – Greek Cheese
Graviera is one of the most popular cheeses in Crete. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made with sheep milk, or sheep milk with a small amount of goat milk. It […]
Feta – Greek Cheese
Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that “feta” is protected as a traditional Greek product, and that none of the […]
Anthotyro – Greek Cheese
Anthotyro is a white whey cheese, a variation of and similar to myzithra, made from sheep’s and goat’s milk. Greek name and pronounciation: ανθότυρο, pronounced ahn-THOH-tee-roh Alternate spelling: anthotiro At the market: Like myzithra, anthotyro comes in a soft, fresh version that has a light lemon flavor, and in dryer (aged) form (photo) which is semi-hard […]
Pot roasted leg of lamb with garlic and cheese
Pot roasted leg of lamb with garlic and cheese INGREDIENTS: for 6 people 2 legs of lamb on the bone, approx. 2 kg 3 cloves of garlic 80gr. sheep’s milk hard cheese, like pecorino or Cretan graviera olive oil, salt, pepper DIRECTIONS: Wash the legs thoroughly and pat dry with kitchen towels. Ask your butcher […]
Lamb with Rice Pilaf Oven Casserole – Arni me Pilafi sto Fourno
In Greek: αρνί με πιλάφι στο φούρνο, pronounced ar-NEE meh pee-LAH-fee stoh FOOR-noh This easy oven casserole is a great choice for a family meal. It can also be made with other meat – chicken, beef, pork, and even liver. Prep Time: 20 minutes Cook Time: 1 hour, 45 minutes Total Time: 2 hours, 5 minutes Ingredients: 2 1/4 pounds of lamb or […]
Lamb (or Kid) Fricassee with Avgolemono – Arni Frikase
In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH The Greek definition of “fricassee” may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favorite in Greek homes. It’s an easy recipe to make and a celebration of taste. It is equally delicious made […]
Sesame-Seed Brittle – Pastelli – Peloponnesos
PASTELLI The Peloponnesos used to produce enough sesame to cover its needs for the production of one of its most famous local confections, pastelli. The sesame-seed brittle is a sweet whose roots clearly go back to the seed-and-honey and nut-and-honey desserts of the ancients. In these parts the confection is bound indelibly to one old local producer, Pastelli Lambo, who has a […]
Almond- and Sesame-Stuffed Pastries from Laconia (Peloponessos)
SAMOUSATHES Makes about 30 pieces Ingredients: For the pastry: 3⁄4 cup strained fresh orange juice 4 large eggs 31⁄2 to 41⁄2 cups all-purpose flour, as needed For the filling: 3⁄4 cup sesame seeds 3 cups finely ground walnuts or almonds (not blanched) 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cloves For the syrup: 2 cups […]
Mussels with Tomato,Garlic,onion,flour
Mithia Brasto One of our delicious mussel recipes, cooked and served in a superb herb infused onion, garlic and tomato sauce. This is a typical recipe in Greece and around the Mediterranean, where mussel dishes are very popular and often seafood is served with an olive oil based sauce. Be very careful to ensure every […]