Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices.
I have tried nearly all type of Greek and Cypriot sausages and not that I don’t like them all but these ones with orange flavour are my favourite.
Red Meat
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
This Pork tenderloin recipe is one of my favourites because it is filled with sauteed spinach, halloumi and bacon.
Moscharaki Giouvetsi is a Greek dish that takes its name from a large earthenware dish called giouvetsi in which it is cooked. Moscharaki is the Greek word for veal and kritharaki is the orzo pasta which looks like rice and comes in three sizes: small, medium or large.
Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.
Kreatosoupa is a Greek soup made with veal and lots of vegetables. I also call this soup clean up your fridge soup, as you can use any or all optional vegetables in the recipe.
Makaronia me Kima (pr. Mah-kha-RHO-niah MEH Kee-MAH), which literally means “Pasta with Ground Meat”, is a pasta dish with Spaghetti and Greek Meat Sauce, similar to Bolognese but with Greek flavours.
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat grilled on a skewer served with a piece of bread on the skewer.
Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!