Meat
Spicy Braised Beef from Corfu
Serves/Yields: 6 persons
Difficulty: Medium
Season: All seasons
Greek: Pastitsada
Pastitsada is usually served in Corfu with beef or rooster as the pictures show. You can also find pastitsada served with octopus or lobster. Prefer the thick macaroni with the hole in the middle (tubes)
Stuffed vineleaves with rice and meat
Difficulty: High
Season: All seasons
Greek: dolmades (yaprakia) me kima
Dolmades is an appetizer delicacy wrapped in vine leaves (this recipe was transcribed by somebody observing their old grandma do it the traditional way)
Pork with Celery in Egg and Lemon Sauce
Serves/Yields: 4 persons
Season: Autumn/Winter
Greek: Hirino me Selino
A nice way to cook pork!
Stuffed (little shoes) aubergines
Serves/Yields: 6 persons
Difficulty: High
Season: Summer
Greek: Melitzanes Papoutsakia
Minced Meat Rissoles with Cumin
Serves/Yields: 4 persons
Time: 1 - 1,5 hour
Difficulty: Medium
Season: Spring/Summer/Autumn/Winter
Greek: Soutzoukakia Smirneika
This meal originates from the city of Smyrni in the coast of Asia Minor. The word Soutzoukakia comes from the Turkish word Sucuk (a spicy sausage). The meal is part of the Constantinopolitan Cuisine.
Stuffed Zucchini with egg and lemon sauce
Serves/Yields: 4 - 6 persons
Time: 1,5 - 2 hours
Difficulty: High
Season: Summer/Autumn
Greek: Kolokithakia yemista (gemista) avgholemono
Absolutely delicious. Has many variations around Greece. Suitable also for vegetarians if you do not use minced meat and instead add 2 eggs to make the stuffing more thick. Instead of butter it is more common to use olive oil.
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