Ingredients 1 kilo wild greens (wild poppy leaves, Mediterranean hartwort, wild dill, false fennel, fresh oregano, sorrel, beet leaves) 1 bunch dill 1 onion ½  cup olive oil frying oil salt 1 cup sult ...

Ingredients goat or lamb weighing 7-8 kg 3 kg onions 1 bunch fennel leaves 1 bunch chard 1 bunch dill 1 bunch wild poppy greens (All the greens together should weigh approximately 2 kg) 1 kg parboiled ...

Ingredients: 1 kilo grapes ¾ kilo sugar juice of half a lemon 1 cup water apple  geranium leaves  (Pelargonium graveolens) Wash the grapes well and remove any pips with a pair of tweezers. Place in a ...

Ingredients: 4 large eggplants 8 large cubes of beef (round or shank)stewed in tomato sauce 2 large tomatoes cut in rounds 8 slices xinomyzithra cheese 8 slices Naxos gruyere (graviera) cheese pinch o ...

Ingredients 1 kg sour cherries 1 kg sugar ½ cup water juice of half a lemon Directions Wash the sour cherries and remove the stones with a hair pin or with a special utensil, making sure to do so over ...

Ingredients 1 young goat (front part, to the haunches) 1 kilo beet leaves 1 bunch fennel leaves 1 bunch parsley 1 bunch dill 1 bunch spearmint 4 spring onions 2 onions finely chopped 2 cup glazed rice ...

Ingredients Intestines of a pig ½  kilo wild beet leaves 1  bunch fennel leaves 1 bunch parsley 1 bunch dill 3 spring onions 1 finely chopped onion 1 cup olive oil 1 cup glazed rice 1 tbsp salt pepper ...

Ingredients For the stuffing: 2 kilos chard ( or wild greens) ½ kilo rice 1 bunch parsley 1 bunch fennel leaves 1 bunch spearmint 1 large onion 1 cup olive oil ½ cup water 1 tsp salt pepper For the pa ...

Ingredients 2 kg kid 1 kg runner beans 1 cup olive oil 1 onion, chopped finely 4 cloves garlic, crushed 2 tbsp of tomatoes paste 2 glasses of water salt and pepper Directions Coarsely cut the meat int ...

Ingredients 4 glasses of grape molasses 1 glass flour sesame seeds walnuts Directions Boil the molasses (thinned in water if too sweet) with the flour in a deep pan, stirring with a wooden spoon until ...