Giaourtlou Kebab
Post originally appeared on September 19/07 I first had this dish Summer 2007, a taverna with grilled meats in Zografou, Halkidiki. Up to today, I must had this dish at least a dozen times. Savas, O Thanasis, and a few other tavernas in between. The dish arrived on mainland Greece from displaced Greeks who used […]
Chuck Roast With Potatoes
One of my favourite cuts of meat are the shoulder. There’s some fat on them, the meat is always flavourful and these cuts are affordable. Lamb shoulder, pork shoulder or butt and in this instance, chuck. Shoulder cuts do need some time to get them tender and for this recipe, I am using my pressure […]
Baked Okra With Cod
Okra is a vegetable that I have always enjoyed. If you know how to properly prepare them, you get none of that unwanted slime that okra can have a reputation for having. Not these ones! There are plenty of ready to cook frozen okra products out there and my favourite are by Barba Stathis (from […]
Lobster Kritharotto
In Greece, a favourite pasta shape is that of kritharaki…our name for orzo. This pasta is usually featured in a baked Giouvestsi or stove-top manestra – both very comforting dishes that still transport me to Yiayia’s cooking. Today, I’m making Kritharotto…a play on risotto. Rather than toast Arborio rice then patiently alternate between stirring and […]
Greek-Style Spatchcock Chicken
Spatchcocking a chicken simply refers to butterflying it ie. flattening it so that it cooks quicker than if it were in its original state. This method of cooking chicken is more affordable than buying chicken in pieces, it saves you from turning on the oven with the days warming up and it will add another […]
Seafood Pilaf
This dish was supposed to be served this coming Sunday for a Supper Club (since post-poned due Corona Virus upheavel). Inspired by a seafood pilaf dish I had in Kavala, I’ve made it super easy to make and the dish utilizes a seafood medley: a frozen package of mixed seafood. You could easily make this […]
Lamb Giouvetsi
There are many variations on this dish from the type of meat used to the spices included in the ingredient mix. One of the most rustic and beloved Greek dishes has to be Giouvetsi. Traditionally, this meal is baked in clay pots. Here, I’m using lamb shoulder that’s been rendered down to a fall-off the […]
Moussaka
Who hasn’t tried Moussaka? No one. Who’s had a bad Moussaka? Everyone! Here’s another classical Greek dish where the ingredients are tweaked but not toyed with. I’ve updated this dish, made it more healthy by grilling the eggplant and I use extra-lean ground beef. Three skills are involved here: grilling, making a good meat sauce […]
Strapatsatha (Στραπατσάδα)
In 1492, any Jews who did not convert to Christianity were obliged to leave Spain, their homes and belongings behind. Exiled Jews were accepted in different parts of the Ottoman Empire and many Jews settled in Thessaloniki, Greece’s 2nd largest city, in northern Greece. What little the Jews could bring with them was their faith, […]
Roast Lamb Shoulder and Potatoes
I love Sunday roasts and for a Greek family, roast lamb is often the meat of choice. Try and choose a local, young lamb and in this instance, a shoulder cut. Shoulder cut (bone in) is an easy and very flavourful part of the lamb. You’ll love this full proof, easy method to roasting lamb. […]