|
STARTERS
| LEEKS
A LA GREQUE / PRASA A LA ELLINIKA |
|
| Small
leaks cooked with olive oil, lemon juice and garlic
blended together to make an ideal starter. |
|
| MARINATED
FETA CHEESES / FETA MARINATI |
|
| Feta
cheese marinated with garlic, coriander seeds and olive
oil, ideal as a side dish. |
|
| MARINATED
MEATBALLS / KEFEDAKIA MARINATA ME SALTSA |
|
| Minced
beef blended with breadcrumbs, mustard and herbs topped
with a special tomato sauce. |
|
| MARINATED
OLIVES / ELIES MARINATES |
|
| Olives
blended with coriander seeds, garlic and herbs, covered
with olive oil. Ideally kept over long period of time. |
|
| MEATBALLS
IN TOMATO SAUCE / GIOUVARLAKIA ME SALSA TOMATA |
|
| Mince
of lamb, rice, and parley blended together to make small-sized
meatballs. Covered with a special tomato sauce. |
|
| ROLLED
CABBAGE LEAVES / LAHANODOLMADES |
|
| A
traditional recipe of cabbage leaves filled with rice,
minced meat and herbs. |
|
| SPINACH
CROQUETTES / KROKETES SPANAKI |
|
| Spinach
mixed with Feta cheese and herbs rolled into a long
shape covered with breadcrumbs and shallow fried. |
|
| STUFFED
TOMATOES / TOMATES YEMISTES |
|
| A
traditional Greek recipe of fresh tomatoes stuffed with
rice, onions and garlic and garnished with toasted pine
nuts. |
|
| VEGETARIAN
STUFFED VINE LEAVES (2) / DOLMADES (XOPIS KREAS) |
|
| A
village recipe consisting of vine leaves stuffed with
herbs, rice and pine nuts cooked with lemon juice served
hot with mint. |
|
| VEGETARIAN
STUFFED VINE LEAVES / DOLMADES (XOPIS KREAS) |
|
| A
village recipe consisting of vine leaves stuffed with
herbs, rice and raisins cooked with lemon juice served
hot or cold. |
|
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| Just
add any recipe to your shopping basket |
|
