Yiouvetsi is a typically Greek dish, favoured in particular by island
communities. It derives its name from the dull red, round, terracotta dish that
it is baked in. However, nowadays it is very often cooked in round shallow
aluminium dishes. Despite this, the dish is still called yiouvetsi.
Latest Recipes
Roast Meat with Pasta and Tomatoes
Serves/Yields: 6 persons
Time: 1,5 - 2 hours
Difficulty: Medium
Season: All seasons
Greek: Yiouvetsi
Trahana soup
Serves/Yields: 4 servings
Time: 30 minutes
Difficulty: Easy
Season: Autumn/Winter
Greek: Trahanas
Trahanas is a country – style pasta. It can be found in a sweet and sour variety. Very often people melt feta cheese into this soup.
Carrot soup
Serves/Yields: 4 persons
Time: 45 minutes
Difficulty: Medium
Season: Autumn/Winter
Greek: Karotosoupa
A nutritious meal for the winter time!
Stuffed Turkey
Serves/Yields: 6 - 8 persons
Difficulty: High
Season: Winter
Greek: Galopoula Yemisti
Cooked on Christmas
Partridges in Lemon Sauce
Serves/Yields: 4 persons
Greek: Perdikes Lemonates
Exactly the same recipe can be adapted to woodcocks (bekatses) or indeed any other bird.
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