ANGINARES TIGANITES MESA SE SKORDALIA (Peloponnesos) Ingredients: 10 small artichokes, cleaned 2 lemons, halved 1 bowl of acidulated water 1 cup all-purpose flour Salt and freshly ground black pepper to taste Olive or other oil for frying Two 1⁄2-inch-thick slices stale rustic bread, crusts removed 1 small head garlic, cloves peeled 1⁄2 to 2⁄3 cup […]

ANGINARES YEMISTES ME RIZI, RIGANI KAI MARATHO Ingredients: 8 to 10 large artichokes, cleaned 2 large lemons, halved 1 bowl of acidulated water 2⁄3 cup extra-virgin olive oil 3 large onions, finely chopped 3 garlic cloves, minced 2⁄3 cup long-grain or basmati rice Salt and freshly ground black pepper to taste 1 cup water 1⁄4 […]

Greek Cuts of Beef Diagram and Translations Veal with Vegetables for Babies Sofritto: Veal in White Wine Sauce Moshari Kokkinisto: Reddened Beef Stew Brizoles Mosharisies sta Karvouna: Grilled Ribeye Steaks Moshari Avgolemono: Boiled Beef with Egg-Lemon Soup Moshari Kokkinisto me Araka: Beef Stew with Peas Biftekia – Greek Burger Recipe Stifatho: Beef and Onion Stew […]

                     Starting at the head: In Greek: ΚΕΦΑΛΙ Transliteration: kefali Pronunciation: keh-FAH-lee In English: HEAD In Greek: ΛΑΙΜΟΣ Transliteration: laimos Pronunciation: leh-MOHS In English: part of CHUCK In Greek: ΣΤΗΘΟΣ Transliteration: stithos Pronunciation: STEE_thos In English: CHUCK and BRISKET In Greek: ΜΠΡΙΖΟΛΕΣ Transliteration: brizoles Pronunciation: bree-ZOH-les In English: RIB In Greek: ΣΠΑΛΑ Transliteration: spala Pronunciation: […]

                  Starting at the head: In Greek: ΚΕΦΑΛΙ Transliteration: kefali Pronunciation: keh-FAH-lee In English: HEAD In Greek: ΛΑΙΜΟΣ Transliteration: laimos Pronunciation: leh-MOHS In English: SCRAG & NECK In Greek: ΣΤΗΘΟΣ Transliteration: stithos Pronunciation: STEE-thohs In English: together with ΚΟΙΛΙΑ BREAST In Greek: ΚΟΤΣΙ Transliteration: kotsi Pronunciation: KOHT-see In English: (FORE)SHANK In Greek: ΜΠΡΙΖΟΛΕΣ Transliteration: brizoles Pronunciation: […]

Method: You need 1/4 – 1/2 kilo of Fasolia or dried beans, depending on number of people. 1/2 kilo will produce about 5-6 servings but you can make extra and store in airtight containers in the freezer if you make too much. It’s best to soak the beans overnight to release the toxins and also […]

Method: It is best to use very large black olives for this recipe. 3-4 kg of olives, soaked in water which you change twice a day for 4-5 days. Make a mixture of brine with lime (the Cypriots call this Asvesti) as follows. Mix salt in water using egg test i.e. put egg in brine […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]

Ingredients: 400 or 500g packet Kateifi pastry 150 – 200g coarsely ground almonds 4 tablespoons of sugar 1 tablespoon ground cinnamon and cloves mixed together 1 glass vegetable oil or cup melted spry or butter. Butter was traditionally used but people with high cholesterol are better to have spry or oil Method: Divide Kateifi into two […]

Ingredients: 1/4 lb sweet butter and 2 tablespoons shortening 1 cup sugar 6 eggs separated 1 1/2 cups flour  (all purpose flour or cake flour) 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 6 to 8 ounces of coconut For the syrup:   3 cups sugar 4 1/2 cups water some lemon juice […]