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In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper.
A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping. Pastitsada (παστιτσάδα) A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions.
Giouvetsi, yiouvetsi, or youvetsi (Greek: γιουβέτσι, pronounced, from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). [1]
Arni me kydonia, [70] [71] lamb meat with quinces; Arni me spanachi, [72] lamb with spinach ; Arni Κapamas, [73] [74] lamb with kapamas cooking technique; Agriogourouno, wild boar meat. [75] [76] Cod with wild greens, [77] Traditional couscous, from Thessaloniki with beans and vegetables. [78] Hirino me selino, [79] [80] pork meat with celery
1. Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper.
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