Get Stuffed - Greek Style!

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7 delicious Greek recipes with stuffing. Just click here to go to the recipes.

Eat and Enjoy!

 

Perfect Greek Summer Day

The perfect Greek summer day - early morning swim (7.30) and then Gemista for lunch, stuffed tomatoes, peppers, eggplants & marrows with potatoes. Accompanied by Feta cheese and eggplant dip (melitzanosalata). 

Here you can see Maria with the Gemista just after they came out of the oven.

Wish you were here!! 

If you want the recipe for Gemista, you'll find it here. 

Greek Lamb and Artichokes in Avgolemono Sauce

This is a delicious Greek lamb dish. The artichokes are a delightful accompaniment and the Avgolemono Sauce just tops it off perfectly. We have included endives (antidia in Greek) in the recipe, but if you can't get them it doesn't matter - they add body to the dish, but are optional.

Ingredients

1kg (approx.) leg of lamb, in 6 portions

6 artichokes

½ kg endives (optional)

6 spring onions chopped

2 tbsp. fresh dill chopped

2 tbsp. fresh wild fennel chopped

1 tbsp. fresh mint chopped

2 eggs

Juice from 2 lemons

200ml olive oil

Salt and pepper to taste

Preparation

Heat the oil in a pan and then add the lamb.

Stir the lamb for 3-4 minutes, to be coated in the oil and to colour.

Add the spring onions and stir fir another 2 minutes.

Add 1 litre warm water, cover the pan and boil for approx. 45 minutes, until the lamb is tender.

Meanwhile, remove the hard outer leaves of the artichokes until you come to the soft leaves.

Cut the artichokes in half vertically and remove the fine hairs in the centre.

Rub them with a half-lemon, put in a bowl with cold water and juice from a ½ lemon.

In another pan bring 2 litres of water to the boil, add the endives and continue boiling for 5 minutes.

 Then drain the endives and set aside.

When the lamb has boiled, remove the cover and add the artichokes, endives, dill, fennel and mint. Add salt and pepper to taste.

Allow it to continue simmering at a medium heat, uncovered, for approx. 15-20 minutes, until the artichokes are tender.

Meanwhile, prepare the avgolemono sauce –

Whisk (by hand) the egg whites until they become a meringue.

Add the yolks and keep beating for another 2-3 minutes.

In a small bowl put the juice from 1 lemon and add a cup of the liquid from the simmering lamb.

Add this mixture gradually to the egg mixture, beating as you do so.

The sauce is now ready.

Put the sauce on top of the lamb and remove the pan from the heat.

Eat and Enjoy!

 

Imam Bayildi Recipe

This is an easy recipe for Imam Bayildi - a Turkish dish, which has for a long time also been part of Greek cuisine. You need to use the long eggplants, not the round ones, and if you can get the striped eggplants, they are even better.

Ingredients

1 kg eggplants (long ones, not round. Preferably the striped variety.)

5 medium onions finely sliced

3 garlic cloves finely chopped

1 kg fresh, ripe tomatoes grated

4 tbsp parsley finely chopped

500ml sunflower oil

1 tsp sugar

Salt and pepper to taste

Preparation

Remove the stems from the eggplants and deeply score each one 3 times lengthwise, spacing the scores equidistantly around the eggplant.

Place the eggplants in salted water with enough water to cover them completely and leave for an hour.

Mix the onions, garlic and parsley in a bowl.

Squeeze the eggplants to drain the water and then spread a tsp of the mixture in each of the scores.

Put the oil in a deep pan to heat and then deep fry the eggplants a few at a time.

Put the fried eggplants in a shallow oven dish.

Mix the tsp sugar with the grated tomatoes and spread over the eggplants.

Add salt and pepper to taste.

Cover with aluminium foil and put in a preheated moderate oven for approx. 30 minutes.

If you've tried this recipe, please rate it!

Eat and Enjoy! 

 

Greek Beef with Plums and Quince

 This is a delightful Greek recipe with a combination of beef and fruit. Try it - we're sure you'll love it!

The grape syrup we mention in the ingredients is called Petimezi in Greek.

Ingredients

1kg beef (from a tender part) cut into 6 portions

½ kg plums cut in half (remove stones)

½ kg quince peeled and sliced

2 large onions cut into thin slices

½ kg fresh tomatoes grated

1 tbsp tomato paste

12 medium-size garlic cloves cut into thin slices

150ml olive oil

60ml grape syrup (petimezi)

60ml vinegar

5-6 juniper berries

Salt and pepper to taste

Preparation

Rinse the beef and dry in kitchen paper.

Put the oil in a shallow pan and when it has heated, add the beef and turn until it has coloured.

Add the onions and after 2-3 minutes add the tomato paste.

Stir and add the vinegar, grape syrup, garlic and juniper berries.

After a few minutes add salt, pepper, the fresh tomatoes and enough boiling water to cover the meat.

Bring to the boil, cover the pan and leave to simmer for 1 – 1½ hours, depending on how tender the beef is.

When the beef has become very tender, add the quince and continue simmering for 15 minutes – You may need to add some water.

Add the plums and simmer for another 5 minutes until there is a thick brown sauce.

If you've tried this recipe, please rate it!

Eat and Enjoy!