Search results
Results from the WOW.Com Content Network
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Standout dish: Lamb pie. Executive chef Pano Karatassos has redefined a traditional Greek menu’s taste, style, and ingredients since opening the award-winning Kyma in 2001. Diners may have ...
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]
A roasted mutton or lamb cooked in pie dish lined with mashed potatoes, with a mashed potato crust on top. Also called "cottage pie", although in modern usage refers to a variation of shepherd's pie made with beef rather than lamb or mutton. Shoofly pie: United States (Pennsylvania Dutch Country) Sweet A molasses pie common to Pennsylvania and ...
Shepherd's Pie. In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious ...
Here are 32 ground lamb recipes that wil Enter lamb: It’s a versatile protein that pairs beautifully with everything from hummus to pasta to mint jelly. And if you start with ground lamb, it’s ...
Hortopita (greens pie), [199] [200] pie filled with a variety of wild or cultivated greens. Pitarakia, [201] [202] mini half-moon-shaped mizithra cheese pies from the island of Milos. Kolokithopita (pumpkin pie), [203] [204] savory pie with pumpkin and feta filling which is placed between two layers of phyllo pastry.
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