greek-recipe-com

Lamb Stew

Serves/Yields: 4 - 5 persons

Difficulty: Medium

Season: All seasons

Greek: Arni Kapama

Source: http://www.nmt.edu/~shipman/food/recipe/greek

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Sausages and green peppers

Serves/Yields: 6 - 8 persons

Difficulty: High

Season: Winter/Spring

Greek: Spetsofai

A traditional dish from mountain Pelion in the region of Thessalia. There are variations of this recipe. This one is taken from www.flash.gr

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Stuffed cabbage leaves with rice and meat

Serves/Yields: 3 - 4 persons

Time: 1,5 - 2 hours

Difficulty: High

Season: Autumn/Winter

Greek: Lahanodolmades me kima

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Baked Lamb with oil and oregano

Serves/Yields: 6 persons

Time: 1,5 hour

Difficulty: Easy

Season: All seasons

Greek: Arni ladorigani sto fourno

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Cold veal

Serves/Yields: 4 persons

Time: 2 - 2,5 hours

Difficulty: Easy

Season: Autumn/Winter

Greek: Moshari kryo

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Moussaka (2)

Serves/Yields: 6 persons

Difficulty: High

Season: Summer/Autumn

Greek: Mousakas

Primarily, Moussaka relies on the taste and flavor of the aubergines. If the aubergines are not fresh enough, it is not worth embarking on making moussaka, as it involves a lot of work. People wrongly assume that dubious aubergines can be disguised with a layer of minced meat and a milky white sauce and served as a glorious Moussaka it will be a waste of time.

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