Family feasts | Σπίτικα

KOTOPOULO ME PATATES STO FOURNO LEMONATO.
Greek baked lemon chicken with potatoes. I don’t know about you but those lemony juices are best soaked up with bread also saturated with juices from a Greek salad. My oh my…

This is a great weekday meal the whole family will enjoy and it only takes 20 minutes to prepare, leaving your oven to do all the work.

Kali orexi!

1 whole chicken cut into 6 or 8eighths. Alternatively you can use combination of chicken cuts that you prefer.
5 potatoes - cut into chunks
3 sweet potatoes - cut into chunks
1 onion - sliced

Marinade:
4 cloves garlic - minced
Juice of 3-4 lemons
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1 tsp vegetable stock powder or paste (optional)
Salt and pepper to taste
3/4 cup water

Preheat oven to 180°C fan forced.
Arrange chicken, potatoes and sweet potatoes in a large tray. Scatter sliced onions over three top.

Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano over the top.

Cover with baking paper and aluminium tight. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over anll the ingredients and continue bake until the chicken and potatoes are golden in colour.

@marys_kouzina .

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GREEK STYLE CHRISTMAS TURKEY.

My mum is always in charge of the Christmas Turkey & it’s always the show stopper. Last year I created this recipe inspired by hers & it received her seal of approval!

5.5kg fresh whole Turkey

Stuffing
Extra virgin olive oil
1 brown onion - chopped
2 cloves garlic - chopped
3 sausages (optional)
1/3 cup white wine
1/2 cup medium grain rice
1/2 cup water
1/3 cup pine nuts
1/2 cup currants
1/2 cup chopped dried figs
1 tsp cinnamon
1 tsp all spice
1/2 cup chopped parsley
Salt & pepper to taste

Bastion emulsion
1/2 cup extra virgin olive oil
Juice of 2 lemons
Juice of 2 oranges
2 garlic cloves - grated
1 tsp dried oregano
Salt and pepper

Wash and pay dry the Turkey then set it aside in a large tray & prepare the stuffing. Place a pan over medium high heat. Add a drizzle of olive oil & squeeze out the sausage mince from its casing breaking it apart with a wooden spoon until it is cooked through.

Add the onion and garlic. Sauté for 2 minutes. Pour in the white wine & allow it to cook off. Add the rice & water then place a lid over the pan to simmer. The rice should not cook through, only par cook. Once all the water has evaporated, add currants, figs, pine nuts, all spice, cinnamon & fresh parsley. Stir & set aside.

Preheat your oven to 189C fan forced and place the rack toward the lower level of your oven. Loosely fill the turkey cavity with the stuffing then tie the legs closed with kitchen string.

Create the basting emulsion by combining all the ingredients then pour it over the Turkey. Add another sprinkle of salt over the top & and pour in 2 cups of water into the tray.

Tightly cover the Turkey with baking paper then aluminium foil & allow it to bake for 45 minutes per kilogram.

Uncover the Turkey for the last 45 minutes of baking returning it to the oven & basting it with the tray juices every 5-10 minutes. Allow the Turkey to rest for 30 minutes before slicing & serving.

@marys_kouzina .

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#maryskouzina #christmas #turkey #greekstyle #delicious #yummy #turkeyrecipe #familyfeasts #familyfeast #poultry #christmasfood #christmaslunch #christmasdinner #food #foodie ...

CHICKEN & GREEN BEAN TRAY BAKE.

Kotopoulo me fassolakia sto fourno.
Resharing this winner of a traybake. Perfect when you need to put something quick together and let the oven do all the work.
Make sure you’ve got plenty of bread for this one cause look at that zoumiiiii (sauce) 🥖.

5 chicken thighs - bone in and skin on.
2 merrylands - (a cut of chicken with the drumstick and thigh connected).
1kg green beans.
1 large onion - sliced.
3 cloves garlic - sliced.
400g crushed tomatoes.
1/2 cup olive oil.
1/2 cup water.
1 stock cube or tsp of stock paste.
Handful of chopped dill.
Salt and pepper to taste.

Preheat oven to 180C. Dissolve the stock in the water and in a large tray combine all ingredients but the chicken. Once all ingredients have been combined, arrange the chicken pieces within the green beans and spoon a little of the tomato sauce over the chicken and give it an extra light season.

Cover with aluminium foil and bake for approximately 1 hour then uncover and bake till the chicken develops colour and crispy skin. Enjoy with rice and plenty of bread.

Kali orexi!
❤️❤️ @marys_kouxina .

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GIOUVETSI KOTOPOULO.

Chicken and orzo tray bake. One of my ultimate favourites. It’s comforting during the colder months and amazing with any choice of meat. If you’d like to try other meats, the same methods apply though cooking times of the meat may vary. Try lamb shoulder on the bone or chuck beef steaks.

1 whole chicken cut into eights.
Extra virgin olive oil.
1 large onion - chopped.
2-3 cloves garlic - chopped.
1/2 cup white wine.
400g tomato passata.
2-3 bay leaves.
1- 2 cinnamon sticks.
8 whole cloves.
1 tsp dried oregano.
Salt and pepper.
Water (refer to method).
500g kritheraki aka risoni or orzo pasta.

Preheat oven to 180C fab forced.
Place a pan over medium high heat and sear the chicken in each side till browned. Set aside arranged in a baking dish . In the same pan add an additional 1/4 cup extra virgin olive oil and sauté the onion and garlic until fragrant. Transfer to the baking dish scattering over the chicken.

To the baking dish, pour over the tomato passata and pour in the same amount of water. Add white wine, cinnamon, cloves, oregano, bay leaves and season. Gently stir to incorporate and cover tightly with aluminium foil and bake for approximately 1.5 hours.

Once ready pour the in the kritharaki around the chicken and add additional water ensuring the kritharaki is submerged (the amount added will depend on how much liquid is left from the chicken cooking) and continue to bake uncovered until the kritharaki cooks. You may need to check every 5 minutes to additional water as needed if the liquid has evaporated before the pasta has cooked.

Enjoy!

❤️❤️ @marys_kouzina .

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KOTΌPOULO KOKKINISTΌ ME MAKARΌNIA.

It’s World Pasta Day and this is my absolute favourite Greek pasta dish.
Chicken cooked in a Greek style tomato sauce served with spaghetti. Though when enjoying this dish in Greece it’s served with kòkora (rooster), double the size and double the yum! Best!

4 pieces of chicken maryland cuts.
1/4 cup extra virgin olive oil.
1 chopped onion.
3 cloves garlic.
1/2 cup white wine.
400g crushed tomatoes.
2 Tbsp tomato paste.
2 bay leaves.
1 cinnamon stick.
1.5 cups water (more if needed).
Salt and pepper to taste.
Mizithra or Parmesan to serve.

In a a pot or deep pan add olive oil, onion and garlic and sauté for 2 minutes. Add the tomato paste recipe and cook it off for a minute with the onion and garlic. Add the crushed tomatoes and white wine. Allow the sauce to come to a simmer allowing the alcohol to cook off.

Add the water, cinnamon, bay leaves, salt and pepper to taste. Mix everything through well and place the chicken maryland’s into the sauce. Keep the lid slightly ajar and allow the chicken to cook in the sauce on medium heat. Totally cool time is approximately 1- 1.5 hour and until the sauce should be thick and chicken soft and tender. If the sauce thickens too quick before the chicken is tender, add more water and continue to cook.

Serve with a generous amount of grated mizithra and enjoy.

Καλή όρεξη!

❤️ @marys_kouzina .

#maryskouzina #food #chicken #onmytable #food52 #foodie #greece #greekfood #recipes #greece_travel #foodporn #foodstagram #sydney #australia #eeeeeats #delicious #pasta #greekrecipes #love #holiday #damnthatsdelish #poultry #familyfeasts ...

STIFΆDO.

Rustic and authentic Greek beef stew cooked with sweet shallots in an aromatic red sauce. So popular, you’ll find this dish on almost every specials board at every taverna there is, it’s that loved! Gather at the table, break crispy fresh bread, share it amongst your loved ones και βουτά! (dive in).

1kg chuck steak. Cut into large chunks.
6 Tbsp extra virgin olive oil.
Approximately 15 shallots.
2 cloves of chopped garlic.
1 Tbsp tomato purée.
1/2 cup red wine.
2 sticks of cinnamon.
6-8 whole cloves.
2/3 tsp ground cinnamon.
1/4 tsp allspice.
800g crushed tomatoes.
1 cup water.
Salt and pepper to taste.
Fresh parsley to garnish.

Be sure to read the notes below.

Preheat your oven to 180C. Place your Dutch oven or oven proof pot over medium high heat, add the oil and brown the meat in batches (the meat does not need to be cooked through). Add another drizzle of olive oil & sauté the whole shallots for approximately 2 minutes then add the chopped garlic. Deglaze then pot with the red wine, then add the tomato purée, along with all the spices & cook for 2 minutes or until aromatic.

Pour in the crushed tomatoes & water then add seasoning. Add the meat back into the pot & transfer into the oven with the lid on for 1.5 hour. After the first hour check to see if the meat is tenderising. If it is not yet tender & needs more liquid, add some & continue cooking until the beef it’s tender & falls apart effortlessly, approximately 1.5 -2 hours total cooking time.

Notes.
- The Stifado was cooked in the oven for two hours at 180C with the lid on. Oven temperatures vary so keep an eye on it once it hits the 1.5 hour mark.
- If you are not using a Dutch oven, you can use an oven proof pot with a lid. Cooking time may take a little while longer.
- Stifado is traditionally cooked over the stove. If you are cooking it this way, be very gentle when stiring as the onions can fall apart as the goal is to keep them whole (this is why I prefer the oven). Also you may need to keep adding a little water as it cooks over the stove.

💐💐 @marys_kouzina .

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#maryskouzina #meat #familyfeasts #recipes #greece #food #foodie #greekfood #beef ...

LAMB KLEFTIKO STYLE ROAST.

Translating to “lamb stolen”, kleftiko was traditionally cooked in underground ovens or pits to mask the delicious smell of the lamb that the Greeks living in the mountains had stolen. Cooking this way helped them avoid capture by the enemy.

These days the fall off the bone lamb is cooked for hours in tightly wrapped partchment. Today I’ve chosen to cook lamb shanks with vegetables, plenty of lemon and oregano in the kleftiko style thanks to @elvyspremiummeats .

4-6 lamb shanks.
2 Spanish onions - cut into quarters.
4 cloves chopped garlic.
6 potatoes - cut into thick wedges.
4 carrots - chopped into large pieces.
3 capsicums - cut into large pieces.
1/2 cup extra virgin olive oil.
Juice of 4 lemons.
2 Tbsp dried oregano.
1 cup water.
Salt and pepper to taste.

In a large bowl or tray combine lamb shanks and vegetables. In a seperate bowl, combine the olive oil, lemon juice, garlic, oregano, water salt and pepper. Whisk well to combine and pour it over the lamb and vegetables. Mix through well and allow to marinate for up to 2 hours refrigerated.

Preheat your oven to 180C fan forced. Line a large baking tray with 3 to 4 sheets of baking paper, allowing the paper to overhang around the edges of the tray. Place the lamb and vegetables into the lined tray, making sure all the juices are added aswell. Place more baking paper over the top and scrunch the overhanging paper with the top layer to seal well around the tray.
Cover with aluminium foil for an extra seal and bake for 2 hours. After 2 hours, you can choose to serve as is or uncover the top layer of paper to allow the lamb and vegetables to bake for a further 20 minutes and develop colour.

Kali orexi!

@marys_kouzina .

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#maryskouzina #lamb #kleftiko #lambkleftiko #meat #meats #familyfeasts #familyfeast #traybake #lemon #greek #greekfood #delicious #yummy #dinner #recipes #sunday ...

Gemista with ground beef.

Stuffed vegetables with an abundance of fresh herbs, rice and beef. Always enjoyed with generous spoonfuls of Greek yogurt on top.
Although we always enjoy this dish as vegan or vegetarian, this version is just as delicious and has been highly requested by you. Happy cooking!

6 capsicums - hollowed.
6 tomatoes - hollowed, reserving the flesh and juice .
5 potatoes - cut into wedges.

1 large chopped onion.
3 cloves of chopped garlic.
250g beef mince.
3/4 cup rice of your choice, I used medium grain.
1 cup chopped mint.
1 cup chopped dill.
1/2 cup chopped parsley.
200g crushed tomatoes.
1 tsp vegetable stock paste or a vegetable stock cube dissolved in 3/4 cup water.
150g crumbled feta cheese @chelmosaustralia .
5 Tbsp extra virgin olive oil.
Salt and pepper to taste.

200g crushed tomato.
1 Tbsp tomato paste.
2 cloves chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup extra virgin olive oil.
Salt and pepper.

You can use other vegetables such as eggplant or grey zucchini. Quantities may differ depending on the size of vegetables you use.

Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the flesh hollowed out from the fresh tomatoes mix well then gently stir in the feta so it doesn’t break apart.

Preheat oven to 180 degrees C and stuff the vegetables with the filling and close with the tomato and capsicum lids.

In a small bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray an extra drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 30 minutes then uncover and bake for an additional 15-20 minutes or until the Gemista develops colour. Enjoy with Greek yogurt spooned on top and a Greek salad in the side. Delicious!

Kali orexi 🌿.
❤️❤️ @marys_kouzina .

#maryskouzina #food #foodies #meat #meats #recipes #familyfeasts #vegetables #fresh #comfortfood #greekfood #beef #greece #greek #delicious #foodstagram #f52grams #sbscolourtherapy #thefeedfeed ...

KOKKINISTO - Greek Beef Stew.

ΠΕΝΤΑΝΏΣΤΙΜΟ! I absolutely love anything kokkinisto (cooked in a red sauce) and beef is always a winner for us. My number one favourite is, kokora (rooster) served on a massive plate with macaronia and loads of myzithra sprinkled on top. Enjoyed beachside, of course. You?

Serves a family of 4

4-5 beef blade steaks w/ bone in. Alternatively you can use a kilogram of chuck steaks.
Extra virgin olive oil.
1 large onion - chopped.
2-3 cloves garlic - chopped.
1/2 cup white wine.
1 Tbsp tomato paste.
400g crushed tomato.
2-3 bay leaves.
1 tsp dried oregano.
1 cinnamon stick.
1 tsp ground cinnamon @spiceandcomerchants .
1/2 tsp all spice.
Salt and pepper.
2 cups water, plus more if needed.

Begin adding a drizzle of olive oil to your pot over medium high heat. Sear and brown the beef and set aside.
Add another drizzle of olive oil to the hot pot along with the onion and garlic, sautéing for 2 minutes. Pour in the white wine to deglaze the pot, cooking off the alcohol for 2 minutes. Add the tomato paste and stir it through followed by the the crushed tomatoes. Add the bay leaves, oregano and spices. Stir through then add the water, salt and pepper to taste.

Add the beef back into the pot and place the lid on. If you’re using a Dutch oven or oven proof pot, place it in the oven at 180C and allow it to cook for 1.5-2 hours.

If continuing to cook over the stove, turn the heat down to medium, close the lid and allow to simmer for the same amount of time (though be sure to check on it occasionally incase more water is needed. It may evaporate before the meat becomes tender). Once the beef is tender and effortlessly falling apart, it’s ready. Enjoy!

❤️❤️ @marys_kouzina .

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LAHANO DOLMADES .

Cabbage leaf rolls filled with beef, rice & plenty of fresh herbs in an egg lemon sauce. So homely and comforting, it’s childhood on a plate.

1 whole cabbage.
1/4 cup white vinegar.
1 Tbsp salt.
Water to fill the pot.

Filling.
1 large onion, chopped finely.
3-4 cloves crushed garlic.
500g beef mince.
3/4 cup chopped fresh mint.
3/4 cup chopped fresh dill.
1/2 cup chopped fresh parsley.
1 tomato peeled and grated.
1/2 cup washed medium grain rice.
1 Tbsp dried oregano.
Salt & pepper to taste.

Vegetable stock paste (optional).
Water.

2 eggs
Juice of 3 lemons.

Peel away a few outer leaves of the cabbage if they’re damaged or dirty & discard. Cut out the core of the cabbage, place it in a large pot and fill with water, vinegar & salt. Allow it to boil and gently remove the leaves as they pull away from the body and set aside.

For the filling you can either cook the beef fully with 4 tbsp olive oil or keep it raw then combine all ingredients into the one bowl. Set aside & prepare the leaves.

To prepare the leaves, cut out the large vein running through the the leaf, this will make the dolmades easier to roll. Do not discard. Then cut the leaf in half which is now ready to fill. Refer to my highlights to watch a more in-depth description.

Line your large pot with the leaf cut offs & any odd pieces you cannot use to roll. To fill your prepared leaves, add approximately 1.5 Tbsp of filling toward the bottom of the leaf. Begin to roll up, bring in the sides to seal then continue rolling tightly. Place the dolmades seam side down tightly in your pot, fill with water (add stock paste if you wish) until it just reaches the top layer but not fully covering them. Place a plate on top & simmer on medium heat for approximately 1.5 hours or until the rice is cooked.

Prepare the avgolemono by whisking the eggs & lemon until frothy. Scoop out some of the stock from the dolmades and pour it into the egg & lemon whisking vigorously. Pour the avgolemono mixture back into the pot and let it stand for 10-15 minutes before serving.

@marys_kouzina .

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PASTITSIO.
Thank you so much for joining in on our live chatting all things pastitsio! Here is my family’s delicious recipe:

Mince:
5Tbsp olive oil
1kg beef mince
1 onion chopped
3 garlic chopped
1/2 cup white wine
1 cinnamon stick
1/2 tsp all spice
1/2 tsp ground cinnamon
3 bay leaves
700g crushed tomato
1/2 tsp dried oregano
2 cups water
Salt and pepper to taste

Bechamel.
1/4 cup butter
1/4 cup plain flour
1 Tbsp corn flour
6-7 cups full cream milk
1 egg
Grated Kefalogaviera 🧀 as much as you’d like
Salt and pepper to taste

Macaronia - tubeular pasta
Grated kefalogaviera

Boil pasta, drain, add to a large 14” tray, add a splash of olive oil and a generous grating of cheese. Set aside and begin the meat sauce.

Over medium heat combine the oil, onion and garlic and sauté for approximately 2 minutes. Add the beef mince, break it apart stirring through continuously until it’s browned (approx 10 mins).
Pour in the white wine and cook off the alcohol for 2-3 minutes. Add the crushed tomatoes, dried herbs and spices. Follow by adding water. Mix well. Add seasoning and allow the sauce to simmer over medium heat for approximately 40 minutes - 1 hour minutes with the lid on stirring occasionally ensuring it does not stick to the bottom. Turn heat down lower if needed. Once ready spoon evenly over the pasta and set aside.

Preheat your oven to 180c. To prepare the bechamel add the butter, flour and corn flour to a pot over medium heat. As the butter melts, cook off the flour for approx 2 minutes. Follow by adding a cup of milk at at time, adding each cup once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel has thickened. Grate in as much kefalogaviera as you like, season to taste then quickly whisk the egg through. Pour the bechamel over the meat and finish with another sprinkle of cheese. Bake for approx 30 mins until golden on top. Once ready allow the pastitsio to sit for 30 minutes before cutting.

Kali Orexi!

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❤️❤️ @marys_kouzina .
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AROMATIC CHICKEN AND POTATO TRAY BAKE.

My delicious spiced tomato sauce used for Soutzoukakia baked with chicken and potatoes.
Comforting and perfect for the cooler winter nights. Your family will love it!

1 whole chicken
(I cut into mine into 6 pieces).
4-5 potatoes cut into thick wedges.

Sauce:
1/4 cup Extra virgin olive oil.
1 whole grated onion.
2 grated crushed garlic.
400ml crushed tomatoes.
1/2 cup white wine (optional).
½ cup of water.
1 cinnamon stick.
½ tsp dried oregano.
2 bay leaves.
½ tsp ground cinnamon.
1/8 tsp All spice.
Salt and pepper.
Additional 1/2 cup water.

4 serves.

Arrange the chicken and potatoes in a large baking tray. Set aside in the fridge and begin the sauce.

Preheat your oven to 180C. Place a small saucepan over medium high heat and cook combine the olive oil, onion and garlic. Cook for approximately 2 minutes or until it starts to sweat.

Add the crushed tomatoes and let it come to a simmer. Once it has reached a simmer add the white wine and allow the alcohol to cook off for approximately 2 minutes.

Add the bay leaves, cinnamon stick, ground cinnamon, all spice, oregano and season with salt and pepper. Add the water and allow the sauce to simmer on medium heat for approximately 15-20 minutes or until the sauce reduces. Taste as season if necessary.

Once the sauce is ready, spoon it all over the chicken and potatoes (if you intend to prep this dish in advance, let the sauce cool down completely before adding it to the chicken and returning it to the fridge). Add an additional 1/2 cup of water to the tray. Cover tightly with aluminium foil and bake for 1 hour then an additional 20-30 mins uncovered to develop some colour and a richer sauce.

Garnish with fresh parsley 🌿.

Καλή όρεξη, @marys_kouzina .

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#maryskouzina #food #foodie #poultry #chicken #familyfeast #familyfeasts #greek #greekfood #spice #potato #tomato #roast #traybake ...

LAMB SOUVLAKIA.

These were the star of our bbq Easter spread. Yiayia was so impressed she was happy to get on camera and congratulate me for making them.
Here is how I made them!

Makes approximately 25 souvlakia using large skewers.

3 boneless lamb shoulders, trimmed of fat and cut into chunks approx 2cm thick. If you want to make them extra special, use lamb backstrap.

In a small bowl combine.
1 tsp garlic powder.
1 tsp onion powder.
1 tsp sweet paprika.
1 Tbsp smoked paprika.
1 Tbsp oregano.
Generous amount of salt and pepper.
1/2 cup olive oil.

Combine all the herbs and spices with the oil and pour entirely over the lamb, massaging it very well through letting it marinate over night.
Allow your skewers to soak overnight aswell.

When ready to assemble, cut 3-4 capsicums and 1-2 onions (depending on their size) into 2cm squares and skewer alternating lamb, capsicum, lamb and onion pieces onto the sticks. If you have leftover veggies make a veggie souvlaki, they’re beautiful on the bbq.

Once on the fire, ensure your brush (marinade) generously with a combination of lemon juice, extra virgin olive oil, oregano, salt and pepper. I call this the Greek Elixir of Life because of its fantastic health priorities (see my post from September 1st, 2019 to read more about it).

When the souvlakia have come off the bbq give them one last generous splash of the lemon oregano oil. The more the better 🤤.

Enjoy!

@marys_kouzina .

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#maryskouzina #meats #meat #familyfeasts #bbq #lamb #easter #greek #greece #food #foodie #delicious #homemade #foodporn #foodphotography #foodstagram ...

VEGAN GEMISTA� 🫑🍅.
Stuffed vegetables with an abundance of fresh herbs, nuts and currants. The secret is, plenty of green 🌿 I love loading it up with fresh herbs!

Here is the recipe for the batch I cooked today.

6 capsicums - hollowed.
6 tomatoes - hollowed, reserving the seeds and juice .
5 potatoes - cut into wedges.

1 large onion.
3 cloves of garlic.
3/4 cup rice of your choice.
1 cup chopped mint.
1 cup chopped parsley.
1 cup chopped dill.
200g crushed tomatoes.
1/2 cup toasted pine nuts.
1/4 cup silvered almonds.
1/4 cup dried currants.
1 vegetable stock cube - dissolved in 1/2 cup water.
2 Tbsp Greek spice mix @spiceandcomerchants .
5 Tbsp extra virgin olive oil.
Salt and pepper to taste.

Breadcrumbs.

200g crushed tomato.
1 clove chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup extra virgin olive oil.
Salt and pepper.

Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the seeds hollowed out from the fresh tomatoes.

Preheat oven to 180 degrees C. Stuff the vegetables with the filling. (Any leftover can be frozen and/or cooked on the stove top using the absorption method).
Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable and close with the tomato and capsicum lids.

In a bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray a drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 15 minutes then uncover and bake for an additional 15-20 minutes or until the Gemista develops colour.

Kali orexi 🌿.
❤️❤️ @marys_kouzina .

#maryskouzina #food #foodies #vegan #veganrecipes #familyfeasts #vegetarianrecipes #vegetables #fresh #comfortfood #greekfood #lent #greece #greek #delicious #foodporn #foodstagram #f52grams #sbscolourtherapy #thefeedfeed ...

Eggplant wrapped baked Soutzoukakia .

Lately my father in-law and I have been discussing all things Politiki Kouzina. Born in Constantinople he grew up on dishes so fragrant with spice prepared by, Yiayia Malama who was a fantastic cook and tailor in Kurtuluş. The Greek women of this area, known as, Politises prepared such amazing recipes. These dishes have a history of their own very much worth reading up on if you’re interested.
This dish has an extra Polítiko touch to my original Soutzoukakia sto fourno recipe with the addition of grilled eggplant wrapped around the Soutzoukakia. If you love the original recipe, you’ll love it this way too. Enjoy!

Serves 4.

One large thinly sliced eggplant. Brushed with oil and sprinkled with salt.

Soutzoukakia mixture:
500g Beef mince.
1 whole grated onion.
2 grated cloves of garlic.
Handful of chopped parsley.
¼ cup of breadcrumbs.
1 egg.
1/8 tsp All spice.
½ tsp on cinnamon.
1 tsp cumin.
5 tbsp extra virgin olive oil.
1 tsp dried oregano.
Salt and pepper.

Potatoes:
5-6 potatoes peeled and cut into wedges.
1 tsp dried oregano.
8 tbsp Extra virgin olive oil.
Salt and pepper.

Sauce:
5 tbsp Extra virgin olive oil.
1 whole grated onion.
2 grated crushed garlic.
400ml tomato passata.
½ cup of water.
½ tsp dried oregano.
2 bay leaves.
½ tsp ground cinnamon.
1/8 tsp All spice.
Salt and pepper.

I’ve added the method to my comments below❤️.

Kali orexi 💐.

❤️❤️ @marys_kouzina .

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Gaimista with lamb shanks 🍅.
For me, it’s all about the fresh herbs in Gaimista. The more the better 🌿🌿🌿. I decided to try something a little different today and what a great idea that was, even though we are not the biggest lamb lovers (unless it’s BBQ’d), I highly recommend adding them to the dish. I might even try chicken Maryland cuts next.
Hope you give this version a try 💗.

4 green capsicums - hollowed.
4 tomatoes - hollowed, reserving the seeds and juice .
5 lamb shanks.

1 large onion.
3 cloves of garlic.
3/4 cup medium grain rice- washed.
1 cup chopped mint.
1 cup chopped parsley.
1 cup chopped dill.
200g crushed tomatoes.
1/2 cup toasted pine nuts.
1/2 dried currents (optional).
1 vegetable stock cube - dissolved in 1/2 cup water.
5Tbsp extra virgin olive oil.
1 piece of @chelmosaustralia feta cheese.
Salt and pepper to taste.

Breadcrumbs.

200g crushed tomato.
1 clove chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup white wine.
1/4 cup extra virgin olive oil.
Salt and pepper.

Arrange all hollowed vegetables & potatoes in baking dish. In a separate bowl add all the filling ingredients including the seeds hollowed out from the fresh tomatoes. Add the feta cheese last that way it does not completely break apart whilst you combine the ingredients.

Preheat oven to 180 degrees C (excuse the 200 degrees in the video). Stuff the vegetables with the filling. (Any leftover can be frozen &/or cooked on the stove top using the absorption method).
Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable & close with the tomato & capsicum lids.

Salt the lamb shanks & then over medium high heat seat then till they’re brown. Transfer the shanks into the tray with the stuffed vegetables arranging everything so it fits.

In a bowl, combine all then ingredients for the sauce & pour it over the lamb shanks. Give everything in the tray a drizzle of olive oil & a sprinkling of salt.
Cover tightly with aluminium foil and bake for 2 hours & then approximately 30 minutes uncovered & placed on the bottom rack of the oven until the the vegetables have developed colour.

Kali orexi 🌿.
❤️❤️ @marys_kouzina . #damnthatsdelish #meat #familyfeasts ...

Μακαρόνια με κιμά - Thank you so much for your interest in this recipe. Coincidentally we had it for dinner tonight so I took the time to document it for you and it is now saved in my highlights.

I really love aromatic spices in Greek sauces. The cinnamon and clove remind me of my Yiayia Kiki 🙏.
Hope you enjoy! 🍝 .

5Tbsp olive oil
1 kg beef mince
1 onion chopped
3 garlic chopped
1/4 cup white wine
1 Tbsp tomato paste
1 cinnamon stick
5-6 whole cloves
2 bay leaves
700g crushed tomato
2 cups of water
1/2 tsp dried oregano
Salt and pepper to taste

Grated myzithra (hard goats cheese) to sprinkle on top.

Head over to my Instagram highlights to watch how I make it 🎥!

💕💕 @marys_kouzina .

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#maryskouzina #food #foodie #greek #greekfood #spaghetti #pasta #beef #yummy #delicious #recipes #comfortfood #recipe #greece #eeeeeats #damnthatsdelish #familyfeasts #meat ...