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Κουζίνα Ελληνική Όλες οι συνταγές
Κουζίνα Ελληνική Όλες οι συνταγές
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Κουζίνα - Ελληνική
Προστέθηκε από Κατερίνα71, 04.11.08
Briam, a greek ratatouille, a delicious and healthy dish, using a variety of vegetables.
Προστέθηκε από maria_naousa, 21.06.10
A traditional Corfu dish of meat and pasta.
Προστέθηκε από Sitronella, 12.11.08
Diples are considered a traditional sweet in Kalamata. It is dough rolled into thin strips, fried in olive oil and then dipped in syrup. We gine them at engagements, weddings, christenings. They are delicious, but quite labour intensive.
Προστέθηκε από NTINA, 12.04.08
A traditional easter ring bread (kouloura lambriatiki).
Προστέθηκε από Sitronella, 01.01.05
Fava (yellow split peas) is very tasty. It has the texture of cream (or puree) and it is usually served as an appetizer or meze for ouzo as well as a main course.
Προστέθηκε από τσιγαρο, 31.12.06
Easy, delicious, a treasure of Greek cuisine.
Προστέθηκε από akilina, 05.02.08
The well-known Greek halva that you find in country festivals.
Προστέθηκε από Ελeνη, 24.08.11
A recipe from Crete for lamb or goat meat, with herbs, lettuce, and thickened with an egg-lemon sauce.
Προστέθηκε από sirilo, 03.04.08
Lamb, cooked on the stove top, with very tender courgettes, (the size of the index finger). The sauce is thickened with an egg-lemon (avgolemono) mixture. It is a truly delicious dish with divine taste!
Προστέθηκε από πατσιλινάκου, 22.04.08
Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal.
Προστέθηκε από Sitronella, 01.01.05
Mousaka is a classic Greek recipe with layered eggplant, ground meat and bechamel sauce.
Προστέθηκε από MariaLuna, 12.12.08
A classic recipe for tzatziki (cucumber and yoghurt dip) that does not leave you with bad breath!
Προστέθηκε από Sitronella, 01.01.05
Classic Greek recipe. Stuffed tomatoes and other vegetables without meat
Προστέθηκε από Fran, 15.02.07
Trahana - a traditional coarse dried mixture of semolina and dairy. It is usually sun dried, and coarsely crumbled, and used as a filler in winter soups, although there is a sweet version for warm milk puddings.
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