Category Archives: Meat

Kolokithákia Gemistá me Avgolémono | Stuffed Zucchini in Egg-Lemon Sauce There are some dishes that feel like Sunday. Kolokithákia gemistá me avgolémono is one of them. Soft zucchini, gently simmered and filled with fragrant herbs, rice, and beef, finished with silky egg-lemon sauce poured over the top. It’s wholesome, comforting, and deeply satisfying without ever feeling heavy. We often think of avgolémono in soup, warming bowls of chicken and rice brightened with lemon. But avgolémono belongs in so much more than soup. In dishes like this, it brings that same comfort, the same silkiness, the same familiar tang, just wrapped around tender vegetables instead. It’s sunshine and warmth in one pot. What Is Avgolémono? Avgolémono literally means egg-lemon. It’s a classic Greek sauce made by whisking eggs and fresh lemon juice together, then slowly tempering the mixture with hot cooking liquid so the eggs don’t scramble. The result is creamy, […]

Moschari Kokkinisto | Greek Slow-Braised Beef in Tomato Sauce There are some dishes that define a Greek kitchen. Moschari kokkinisto is one of them. A deep pot on the stove. Olive oil shimmering. Cinnamon and bay drifting through the house. It’s not flashy food, it’s patient food. The kind that asks for time and gives back comfort. Because like my mother says, “We never rush a katsarola”. Kokkinisto simply means “reddened”, meat slowly braised in tomato until tender and rich. Every family has their version. Some heavier on tomato, some lighter and more delicate. But the heart of it is always the same: good beef, olive oil, gentle spice, and slow cooking. This is the kind of meal that fills the house before it fills the plate. Serving Suggestions Moschari kokkinisto is incredibly versatile. Serve it with: Fluffy white rice Pasta Creamy mashed potatoes Or my favourite, Greek-style fried potatoes […]

Moschari Kokkinisto me Fasoulakia, Pataties kai Kolokithia (Yiayia’s Light Tomato Beef Stew) I shared a photo recently of a big pot of moshari kokkinisto bubbling away on yiayia’s stove, and everyone absolutely lost it. Maybe it was the way it looked, rich but gentle, vegetables nestled into the sauce. Or maybe it was something deeper. Familiar. Comforting. Like a dish you’ve eaten a hundred times before, even if you haven’t. Either way, I knew I had to document it for you. This is exactly how yiayia makes her kokkinisto. See, I like my kokkinisto rich and deeply tomatoey. Yiayia doesn’t. She prefers it light, less tomato, more balance. Yet somehow she still manages to create the most beautiful, flavourful sauce. It’s never heavy, never sharp, just rounded and comforting, the kind of food you want to eat with a spoon straight from the pot. This is a true stove-top dish. […]

Beef with Hilopites in Rich Tomato & Spice Sauce This is one of those dishes that fills the house with warmth long before it’s ready. Slow-simmered beef, gently spiced with cinnamon, cloves, and allspice, finished with tender hilopites soaking up every bit of the sauce,  it’s comforting, nostalgic, and deeply satisfying. This recipe is all about patience. Chuck steak, cooked low and slow, transforms into melt-in-your-mouth pieces, while the tomato-based sauce thickens into something rich and silky. The spices aren’t overpowering, they’re subtle, fragrant, and unmistakably Greek. Choice of meat cut:When it comes to low and slow cooking and achieving tender, melt-in-your-mouth results for beef recipes, chuck steak is my go-to. The longer cooking time helps break down the tough fibres, making the meat more tender the longer it cooks. It’s ideal for stews, braised dishes, slow cooking, and pot roasts.

Mykonian Pork Meatballs with Throumbi and a Shot of Ouzo — A Taste of Tradition There’s something unmistakably special about cooking in Mykonos. Maybe it’s the sea breeze that drifts through every open kitchen window, or the way the light hits the island’s whitewashed walls just as the scent of sizzling olive oil fills the air. Whatever it is, it makes you want to cook slower, more purposefully and with great respect for tradition. Recently, I had the pleasure of making one of the island’s lesser-known but deeply traditional dishes: Mykonian pork meatballs, or keftedes, made the old way, really the old way, with the talented local cook Irini Zouganeli. Irini is a passionate keeper of Mykonian culinary heritage, and cooking alongside her felt like being let in on a delicious secret passed down through generations. The Tradition of Knife-Mincing Pork Most recipes call for store bought minced meat. But […]

Ρόλο – Greek Meatloaf with Lemon Potatoes: A Classic from Mum’s Kitchen There are some dishes that instantly transport you back home – to the clatter of pans in a warm kitchen, the sound of mum humming, and the scent of something amazing wafting through the house. For us, that dish is Ρόλο – Greek-style meatloaf, lovingly baked alongside lemony, herby potatoes. It’s simple, hearty, and full of the flavours we grew up with. A specialty of my mum’s, this recipe is pure comfort. A soft, juicy meatloaf filled with feta and hard-boiled eggs, nestled between golden wedges of lemon-drenched potatoes. Every bite is zesty, meaty, and irresistibly satisfying. This is the kind of meal that makes you want to linger at the table a little longer. A Note from the Kitchen This dish is a love letter to Greek home cooking – full of bold flavours, practical techniques, and […]

A twist on a beloved classic, packed with flavour and Mediterranean soul. When you grow up in a kitchen filled with the aroma of lemon, oregano, and sizzling olive oil, food becomes more than sustenance—it becomes a story. This recipe for ΡΟΛΟ (Rolo – Greek-style meatloaf) is one of those nostalgic dishes that carries tradition but also welcomes creativity. Traditionally, ΡΟΛΟ is filled with feta and sometimes whole boiled eggs at the centre. But like so many cherished family recipes, it has room for variation. My version includes sweet red capsicum, crunchy walnuts, and a generous crumble of feta—flavours that complement the juicy beef mince and the herby potato wedges that surround it. Tips & Variations Time saver: You can cook the meatloaf and potatoes all at once from the start, but the meat may dry out a little. Pre-baking the potatoes ensures everything finishes at the perfect time. Traditional […]

Aginares me Moschari Lemonato – Beef with Artichokes and Peas in Lemony Sauce There are dishes that comfort you the moment they hit the pot — the smell, the slow simmer, the anticipation. Aginares me Moschari Lemonato is exactly that kind of meal. It’s slow-cooked beef, artichokes, and peas in a silky lemon and dill sauce that’s as heartwarming as it is flavorful. This is Yiayia-style cooking at its finest — humble ingredients, no shortcuts, and every bite steeped in tradition. While it’s the perfect winter comfort food, thanks to the richness of the beef and the warmth of the lemony broth, this dish is just as welcome any time of year. It’s vibrant enough for spring, satisfying enough for fall, and truly perfect when you’re craving something Greek and nostalgic. Why You’ll Love This Dish: Rich and tangy lemon sauce that begs for crusty bread Tender, melt-in-your-mouth beef from […]

Greek-Style Cinnamon & Allspice Meat Sauce — My Comfort Food Go-To Some days I love being in the kitchen, and others… not so much. But there’s one dish that never fails me — no matter my mood — and that’s this beautifully spiced meat sauce. It’s my secret lazy-day meal, the one I reach for when I’m not particularly keen to cook but still want to put something warm, filling, and delicious on the table. This isn’t your typical bolognese. What sets this sauce apart is the aromatic twist of cinnamon, bay leaves, and allspice, which gives it that comforting, slightly sweet depth you’ll find in classic Greek cooking. A good grating of myzithra or kefalograviera on top and… YUM. It’s hearty, rich, and full of warmth — just what comfort food should be. Why You’ll Love This Recipe: It’s easy to make, but tastes like you’ve put in hours […]

Beef Fricassée with Avgolemono – A Greek Classic, Comfort in Every Spoonful There’s something deeply comforting about a dish that’s been passed down through generations — and even more comforting when you can make it your own. While Fricassée is traditionally made in Greek homes with pork, over the years, we’ve fallen in love with preparing it with tender beef or even chicken. No matter the meat, the result is always satisfying, comforting, and rich with that signature Greek avgolemono (egg-lemon) flavour. This is one of those dishes that brings people to the table. It’s hearty but fresh, rustic but refined, and packed with nourishing greens like endive, lettuce, celery, and dill. In this version, I’ve also added zucchini, simply because I had them on hand — and they worked beautifully. What is Fricassée, Greek-Style? Greek-style Fricassée is not your typical creamy French stew. Instead, it’s a braised meat and […]