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Egg and Lemon Sauce
Greek: Avgolemono
Used as toping in many greek dishes, like in stuffed vineleaves, meatballs with rice andmany others.
Tips:
1. The eggs that you will use should be in room temperature
2. Seperate egg white from egg yolks and beat them seperately.
Traditional meat pie from Cephallonia
Serves/Yields: for a size 34 pan
Difficulty: Medium
Season: All seasons
Greek: Paradosiaki kreatopita apo ti Kefalonia
Source: By Vicky from Karavomylos
Lobster with rice
Serves/Yields: 5 persons
Difficulty: Medium
Season: Summer
Greek: Astakopilafo
Source: www.greekrecipes.gr
Goat in clay pot
Time: 2,5 - 3,5 hours
Difficulty: Medium
Season: Spring
Greek: Gida sth gastra
Note: For faster cooking you may boil the goat in advance for 30 minutes. Then it will need less time in the oven.
Peinirli
Serves/Yields: 4
Season: Spring/Summer/Autumn/Winter
Greek: Peinirli
For the dough For the filling
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