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greek-recipe-com — Meat

Meat

Moussaka

Moussaka

Serves/Yields: 6 people

Season: Summer/Autumn

Greek: Mousakas

A traditional Greek Recipe by Alexandra Tsakiridou.
Moussaka is the shepherds pie of Greece. The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible and well worth the rather lengthy preparation. It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven.

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Macaroni Baked With Meat

Macaroni Baked With Meat

Serves/Yields: 4 - 6 persons

Season: All seasons

Greek: Youvetsi

Recipe taken from Chrissa Paradissis book “Grek Cookery”.

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Burgers with quaker oats

Burgers with quaker oats served with baked potatoes

Serves/Yields: 10 - 12 burgers

Time: 1,5 hour

Difficulty: Medium

Season: All seasons

Greek: Biftekia me vromi kai patates sto fourno

Juicy and aromatic burgers, served with baked potatoes. Instead of hard tack or stale bread with mixed the minced meat with quaker oats.

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Cauliflower moussaka

Cauliflower moussaka

Serves/Yields: 4 persons

Time: 1,5 hour

Difficulty: Medium

Season: Winter

Greek: Mousakas me kounoupidi

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Braised beef in rich tomato sauce

Braised beef with tomato sauce and seasonings

Serves/Yields: 6 -8 persons

Time: 3 hours

Difficulty: Medium

Season: Winter

Greek: Mosxaraki kokkinisto me poure

One of our favorite beef recipes. The combination of rich beef sauce on top of mashed potatoes is unique.

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Meat pie

Meat pie

Serves/Yields: 1 medium baking pan

Time: 3 hours

Difficulty: High

Season: Winter

Greek: Kreatopita

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Vrasto

Vrasto

Serves/Yields: 4 - 6 persons

Time: 2 hours

Difficulty: Easy

Season: Winter

Greek: Vrasto

Vrasto is a soup with meat (beef) and vegetables like potatoes, carrots and celery.

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Beef slices with vegetables and Vinsanto wine

Beef slices with vegetables and Vinsanto wine from Santorini

Serves/Yields: 6 persons

Time: 1,5 hour

Difficulty: Medium

Season: Winter

Greek: Filetakia moshariou me lahanika kai vinsanto

Courtesy of Leda Dizelou.

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