Meat | Κρεάτα

Roasted, slow cooked and BBQ recipes that promise succulent and tender flavour.

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 .

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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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#maryskouzina #onmytable #food #greek #greekfood #recipe #dinner #beef #pasta #greece #sydney #foodie #eeeeeats #foodstagram #tomato #greekfood #greekfood #f52grams #familyfeasts #meat #meats #damnthatsdelish
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KORALAKI ME KIMA.

A childhood favourite. Although it’s the same recipe for any kima (meat sauce) recipe I make, the cut of pasta always makes a delicious difference.

I remember in 2018, Aegean Airlines served this. Now I never eat aeroplane food, ever! I remember everyone on board was so impressed with it and so was I after trying it. It was delicious! Do they still serve it? I’ll fly Aegean just to eat this again 🤣.

Kima:
5Tbsp olive oil.
500g 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 @spiceandcomerchants .
2 bay leaves.
400g crushed tomato.
1/2 tsp dried oregano.
Water.
Salt and pepper to taste.

Over medium heat combine the oil, onion and garlic and sauté until it’s sweats. Add the beef mince and break it apart over the heat 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 and stir through. Follow by adding 1.5 cups of water and combine everything well. Add your seasoning and allow the sauce to simmer over medium heat for approximately 30-40 minutes with the lid ajar stirring occasionally until the sauce has thickened.

Boil the Koralaki as per package instructions and once al dente, strain and combine with the kima (meat sauce). Sprinkle with plenty of myzithra, grated kefalogaviera or any hard cheese you like.
Enjoy! Serves a family of 4.

Featured is my Chios linen tea towel designed by me and Kali Orexi wooden spoon. Both available worldwide from my website, maryskouzina.com.au .

@marys_kouzina .

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#maryskouzina #food #pasta #meat #meats #dinner #delish #greek #greekfood #recipes #recipe #pastarecipe
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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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#maryskouzina #food #greekfood #recipes #meats #meat #familyfeasts #foodie #beef #greece #comfortfood #lemon
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Soutzoukakia.

This deliciously aromatic dish is exactly the same as my oven baked Soutzoukakia. Traditionally cooked over the stove bathed in that rich fragrant sauce as I’ve done today.
My absolute favourite side with this meal is olive oil fried potatoes, who’s with me? 🙋🏻‍♀️.

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.

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

Prepare the Soutzoukakia by combining all the ingredients into a bowl, mixing them through very well with your hands and forming little thick sausages. Set aside and prepare the tomato sauce.

Over medium heat add to your pot, olive oil, onion and garlic and sauté for approximately 2 minutes. Add the crushed tomatoes, water, dried oregano, bay leaves, spices and seasoning. Allow the sauce to simmer whilst you grill the Soutzoukakia.

In a pan, add a splash of olive oil and sear the Soutzoukakia on each side. They don’t have to be cooked through as they will continue to cook in the sauce. Once seared add them into the sauce and continue simmering for approximately 30 mins or until a rich sauce has developed and most of the liquid has evaporated. Kali orexi!

💖💖 @marys_kouzina .

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#maryskouzina #food #love #deliciousfood #delicious #soutzoukakia #food52 #winter #comfortfood #tasty #meat #meats
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Ρόλο - Greek Meatloaf.

One of mums specialties and a great winter dinner. Paired with tangy lemony potatoes, it’s one of our favourite meat bakes.

5-6 potatoes cut into thick wedges.
1/4 cup extra virgin olive oil.
Juice of 3 lemons.
1 tsp dried oregano.
1/4 cup of water.
Salt and pepper to taste.

1 finely chopped onion.
2-3 cloves garlic.
800g beef mince.
1/4 cup chopped parsley.
1/4 cup chopped mint.
1/4 cup breadcrumbs.
1 egg.
1 tbsp dried oregano.
Salt and pepper to taste.

3-4 hard boiled eggs.
As much feta cheese and you like @chelmosaustralia .

Begin by pre cooking the potatoes in the oven. Add all of the potato ingredients into the tray, cover tightly with aluminium foil and bake at 180C for 30 minutes.

Prepare the meat. Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves and on a clean board roll out a log and flatten out the centre slightly so you can place the cheese and eggs.
Roll then flatten out the other half of the meat placing it on top and creating a seal with the bottom half.

Once the potatoes have softened, remove the tray from the oven and carefully rearrange them to be able to fit in the meatloaf. Once sealed give the meat a small drizzle of olive oil and return to the oven uncovered for approximately 20-25 minutes.

Note: I pre cook the potatoes first because they take longer than the meat. You can cook the entire meal in one go (meat and potatoes together) though it made result to a dry meatloaf.

Enjoy!
💖💖 @marys_kouzina .

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#maryskouzina #food #foodie #bake #traybake #meats #meat #beef #winter #recipes #greek #greece #comfortfood #lemon #potato
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Beef Fricassée.

Dishes like these are the kind of comfort foods I love during winter. Tender melt in your mouth chuck steaks cooked with greens in an avgolemono sauce. Traditionally cooked with lamb or pork, today I added a few variations and the outcome was nothing short of delicious.

3-4 chuck beef steaks.
1/4 cup extra virgin olive oil.
1 onion.
7-8 stalks of celery cut into large chunks.
500g endive, coarsely chopped.
500g lettuce leaves, coarsely chopped.
4 zucchini’s, cut into large chunks.
1/2 bunch chopped dill.
Water.
Stock cube (optional).
1 egg.
Juice of 3 lemons.
Seasoning to taste.

Salt your steaks then add the olive oil to a hot pot browning them on each side. Remove and set aside. Add the chopped onion and sweat for 2 minutes. Add a splash of water to deglaze your pot to lift any flavour stuck at the bottom.
Add the steaks back to the pot and add enough water to cover. At this point you can allow the steaks to simmer over the stove or place them in the oven (only if your pot is oven proof) with the lid closed. Allow the beef to cook for up to 1.5 hours or until tender. If the beef doesn’t tenderise and the water evaporates, add more and continue to cook.

Once the meat has become tender, add the lettuce, endive and chopped dill plus 2 cups of water. Cover once more and allow it to simmer over the stove until the greens wilt right down (at this point you can also add your stock cube) and season. Once the greens have wilted add your zucchinis and continue to cook for 15 mins.

Prepare the avgolemono in a separate bowl. Whisk the egg and lemon together and use a ladle and slowly stream the liquid from the pot into the avgolemono whisking at the same time. Add approx 5 ladles worth of liquid and return the foamy lemony liquid back in to the pot. Gently stir through and garnish with more fresh dill.

Enjoy this winter warmer!

💐💖 @marys_kouzina .

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#maryskouzina #food #greekfood #recipes #winter #winterrecipes #beef #meats #meat #greens #lemon #foodie #delicious #rizesmas
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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 organic 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.
400g crushed tomato.
1/2 tsp dried oregano.
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 until it’s sweats. Add the beef mince and break it apart over the heat 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 1.5 cups of water and combine everything well. Add your seasoning and allow the sauce to simmer over medium heat for approximately 30-40 minutes with the lid ajar stirring occasionally. 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 to the pot, adding each one 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 pasta and 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 20 minutes before cutting.

Kali Orexi!

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❤️❤️ @marys_kouzina .
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#maryskouzina #pastitsio #pasta #bechamel #comfort #comfortfood #greek #greekfood #love #foodie #meat #familyfeasts
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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
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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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#maryskouzina #recipe #food #greekfood #love #lovegreece #greece #greek #beef #bake #tomatoes #spice #sbscolourtherapy #dinner #dinnerrecipes #delicious #eeeeeats #damnthatsdelish #familyfeasts #meat
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As promised, I’m re-sharing my recipe for baked Soutzoukakia sto fourno. Large Greek spiced meatballs baked with potatoes in a aromatic tomato sauce 🍅. Traditionally these are cooked over the stove in the tomato sauce but you have to try it this way too!

This recipe is one of my most made recipes on my Instagram and for good reason. It’ll become a family favourite, I guarantee you! Here the recipe if you haven’t yet tried it.

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.

Make sure you head over to my highlights to watch how I make it 🎥.

Kali orexi 💐.

❤️❤️ @marys_kouzina .

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#maryskouzina #recipe #food #greekfood #love #lovegreece #greece #greek #beef #bake #tomatoes #spice #sbscolourtherapy #dinner #dinnerrecipes #delicious #eeeeeats #damnthatsdelish #meat #familyfeasts
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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
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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.
500g 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.
400g crushed tomato.
1 cup 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
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Have you tried my keftedakia recipe yet? I love them jam packed with fresh mint so sometimes I add more 🪴. They’re even better the next day 🤤. We used to have keftedakia sandwiches 🥪 with the leftovers 🤣. They saw us through most of our primary school days. Anyone else 🤣?

Yield approximately 25 keftedes.

500g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1 small finely grated potato.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.

Roll just under an tablespoons worth of the mixtures and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned.

🥪🥪 @marys_kouzina .

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#maryskouzina #food #foodie #foodlover #greekfood #greek #greece #leftovers #eeeeeats #foodpic #yummy #delicious #meze #meat
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Giourvalakia 🍋. Is there anything more comforting than avgolemano? A big thank you to @greekcitytimes for sharing my recipe with you all. It includes my yiayias secret ingredient which is freshly grated tomato. It adds another flavour into the meat balls and into the stock 🍅 . Brilliant!

Yield - a family of four.

Recipe:
500g ground beef.
2/3 cup medium grain rice.
1 grated onion.
2 cloves grated garlic.
1/2 grated fresh tomato.
1/2 cup chopped fresh parsley.
1/4 cup chopped fresh mint.
1/4 teaspoon of dried oregano.
1 whole egg.
Salt and pepper to taste.

Extra 1/4 cup of medium grain rice.

2 eggs separated.
Juice of 2 lemons 🍋.

Begin by placing a large pot of water (filled approximately half way) onto medium high heat with a drizzle of extra virgin olive oil.

Combine all the yiourvalakia ingredients together in a bowl. Work the mixture well with your hands until it holds very well. Using a table spoon, spoon out equal parts of the mixture and form them into balls gently placing them in the water.

Once all of the meatballs have been added to the pot, add in the extra 1/4 cup of rice (this will help the soup to thicken slightly).
All the soup to come to a gentle boil, begin to skim off any impurities that surface. Allow the yiourvalakia to cook for approximately 40 minutes or until the rice in the meat balls has cooked through.

Once it’s ready, taste and adjust for seasoning and turn off the heat whilst you prepare the avgolemano. In another bowl, begin by vigorously whisking the egg whites until they are foamy then add the yolks and whisk again. Slowly stream in the the lemon juice as you continue to whisk.

Using a ladle spoon out the hot stock from the pot and gentle stream it into the avgolemano mix whilst whisking and repeat with another 5-6 ladles full. Pour the avgolemano mix with the stock back into the pot stirring gently and place the lid on for 10-15 minutes and serve with freshly cracked black pepper. Kali orexi.

💜💜 @marys_kouzina .

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#maryskouzina #onmytable #soup #winter #meatball #lemon #greek #greekfood #greece #sydney #australia #yummy #delicious #travelgreece #greeksworldwide #comfortfood #food #food #meat
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STIFADO! Rustic and authentic Greek beef stew cook for hours with sweet shallots in an aromatic red sauce. The highlight for this recipe sadly is not working. No biggie, scroll down for the ingredients and full method 📖.
🧅 🍅 🧅 .
1kg chuck steak. Cut into large chunks.
6 Tbsp extra virgin olive oil.
Another 6 Tbsp extra virgin olive oil.
Approx 15 shallots.
2 cloves of 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.
600g 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 over medium high heat, add the oil and brown the meat in batches (does not need to be cooked through). Add the other amount of olive oil and sauté the whole shallots then add the chopped garlic. Deglaze then pot with the red wine and be sure to pick up all the delish bits stuck on the pot from the meat. Add the tomato purée, along with all the spices and cook for 2 minutes or until aromatic.

Pour in the crushed tomatoes and water then add seasoning. Add the meat back into the pot and transfer into the oven with the lid on for 1 hour. After the first hour check to see if the meat is tenderising. If it is not and needs more liquid, add some and continue cooking until the beef it’s tender, falling apart and the sauce is thick and lush.

Notes.
- I cooked my Stifado in a Dutch oven @lecreusetanz from @petersofkensington .
- The Stifado was cooked in the oven for two hours at 180C with the lid on.
- If you don’t have a Dutch oven, you can use an oven proof pot with a lid. It could just take a little while longer.
- Stifado can definitely be cooked over the stove. Just 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, it’s gentler). Also you may need to keep adding a little water as it cooks over the stove.
- If you don’t like too much spice in your food, adjust it.
💐💐 @marys_kouzina #meat #familyfeasts
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My Dutch oven lamb shank recipe using lamb shoulder on the bone, inspired by @my_food4thought famous slow cooker lamb dinner. Set and forget! Check it out!

lamb shoulder - bone in.
5 tbsp olive oil.
1 chopped onion.
3 chopped cloves of garlic.
1/2 cup white wine.
1/2 cup lemon juice.
1 stock cube.
1 tsp dried oregano
Salt and plenty of cracked pepper.
2 cups water.
4-5 thickly cut potatoes.

Preheat your oven to 180 degrees C. In your Dutch oven add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube, oregano m and the lemon juice. Add salt and plenty of pepper.
Pour in the water and place the lamb shoulder into the pot. Cover and place the pot in the oven for approximately one 2 hours.

After approximately 2 hours, remove pot and check the lamb is beginning to soften then add the potatoes around the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

❤️❤️ @marys_kouzina .

#maryskouzina #onmytable #f52grams #food #foodie #delish #greek #lamb #lemon #potatoes #dutchoven #foodlover #dinner #inspiration #thefeedfeed #eeeeeats #foodstagram #festivalofdinners #meat #familyfeasts
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TOURLOÚ MAI PSITÁ KEFTEDÁKIA.

An array vegetables with baked meatballs. You can definitely enjoy these two dishes separately but they’re cracker together! Save the recipe, you’ll want to make it 🤤.

🌿 Vegetables:
1 sliced onion.
1 thickly cut eggplant.
2 thickly cut zucchini’s.
3-4 sliced potatoes.
1 sliced sweet potato.
1 sliced carrot.
1 sliced capsicum.

400g crushed tomato.
2-3 cloves minced garlic.
1/2 tsp dried oregano.
Salt and paper.
1/2 cup water.
1/4 cup olive oil.

🌿 Keftedakia (meatballs).
500g ground beef.
1 grated onion.
2-3 minced cloves of garlic.
Handful chopped fresh parsley.
Handful chopped fresh mint.
1/2 cup bread crumbs.
1 whole egg.
1 small tsp dried oregano.
Salt and pepper.
Drizzle of olive oil.

Parsley and feta @chelmosaustralia to garnish.

❤️❤️ @marys_kouzina .

You can watch the full method in my Instagram highlights 🎥. Kali orexi!

#maryskouzina #food #onmytable #sbscolourtherapy #f52grams #Foodie #foodlover #recipe #greekfood #foodies #greece #vegetables #beef #dinner #lovefood #thefeedfeed #meat #familyfeasts
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Lamb, potatoes and lemon 🍋. Ingredients that just work! This dish consists of such simple ingredients that promise loads of flavour. This took a total of two hours to make, start to finish and majority of that time was in the oven whilst I was able to do other things. I guarantee you’ll love this one ☝️.

I used my @lecreusetanz Dutch oven from @petersofkensington , if you do not have a cast iron pot you can simply use a baking tray tightly covered with foil although cooking time may be a little longer 🍋🍋.

5-6 lamb shanks.
5 tbsp olive oil.
1 chopped onion.
3 chopped cloves of garlic.
1/2 cup white wine.
1/2 cup lemon juice.
1 stock cube.
1 tsp dried oregano
Salt and plenty of cracked pepper.
2 cups water.
4-5 thickly cut potatoes.

Preheat your oven to 180 degrees C. Using an oven proof pot begin by browning the lamb shanks with a drizzle of olive oil on each side for a few minutes and set aside.

In the same pot add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube and the lemon juice. Add salt and plenty of pepper and also the oregano.
Pour in the water and add the lamb back to the pot. Cover with the oven proof lid and place the pot in the oven for approximately one hour.

After one hour, remove pot and check the lamb is beginning to soften then add the potatoes amongst the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

❤️❤️ @mary .

#maryskouzina #onmytable #f52grams #food #foodie #delish #greek #lamb #lemon #potatoes #dutchoven #foodlover #dinner #inspiration #thefeedfeed #eeeeeats #foodstagram #meat #familyfeasts
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As promised! Last nights recipe for Biftekia sto fourno.
I’ve shared this recipe before and the method is also in my highlights but to save you the trouble here it is once more.

Btw. What do you think of the Reels? I think they’re so fun! 💃🏻 Love creating them!
Happy cooking!

Biftekia mixture:

500g Beef mince
1 whole grated onion
2 grated cloves of garlic
Handful of chopped parsley
Handful of chopped mint
¼ cup of bread crumbs
1 egg
5 tbsp extra virgin olive oil
1 tsp dried oregano
Salt and pepper

Potatoes:

5-6 potatoes peeled and cut into wedges
Juice of 2 lemons
1 tsp dried oregano
1/4 cup Extra virgin olive oil
Salt and pepper

To prepare dish preheat oven to 180 degrees C. Begin by combining all potato ingredients in your baking tray. Cover with foil and bake for approximately 30 minutes or until potatoes have softened.

Whilst potatoes are in the oven, in one bowl add all ingredients to make the biftekia. Mix all ingredients well, preferably by hand to combine (if you feel the mixture is not holding very well, keep working it with your hands, it will come together). Form 2 Tbsp of mince mixture in your hands into oval shapes and set aside till they’re all made.

Once you’ve formed the biftekia, arrange them into the tray with the potatoes (you may need to move the potatoes around in order to fit the Biftekia). After everything has been fitted back into the tray, give potatoes and biftekia a drizzle with extra virgin olive oil and return to the oven for approximately 25-30 minutes or until golden and biftekia have cooked through.

Kali orexi! ❤️❤️ @marys_kouzina .

#maryskouzina #onmytable #food #foodie #foodlover #greekfood #recipes #love #lovefood #foodstagram #beef #lemon #potatoes #fresh #delicious #f52grams #meat #familyfeasts
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Tonight’s fakeaway! Takeaway done at home 🥙.
Gyros, my fav street food. This version is made with a beautiful and flavourful beef recipe. Served with tomato, onion, a generous amount of tzatziki and a side of olive oil fried potatoes topped with feta from @chelmosaustralia 🤤.

500g beef mince.
1 whole grated onion.
2 whole large grated cloves of garlic.
Handful of chopped parsley.
Half a handful fresh chopped mint.
6-8 chopped sundried tomatoes.
1 tsp cumin.
1 tsp ground coriander.
1/2 tsp cinnamon.
1/4 tsp all spice.
Glug of olive oil.
Salt and pepper.

Combine all ingredients well by hand and shape into sausages. Cook with a little olive oil in a hot non stick pan.

Καλή όρεξη! 🥙.

❤️❤️ @marys_kouzina .

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#maryskouzina #onmytable #streetfood #spices #food52 #f2grams #recipes #fresh #love #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods #meat
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Melt in your mouth beef with artichokes and peas 🍋 🍋. Another comforting winter warmer although the days are starting to feel like Spring 🌸 Yayyy!

2-3 chuck beef steaks - cut into large pieces.
5 Tsp olive oil plus additional 5 Tbsp.
1 chopped onion.
3 cloves chopped garlic.
1/2 cup white wine.
Juice of 3 lemons 🍋.
1/4 cup chopped dill.
Water - see method.
500g frozen peas.
500g frozen artichokes @ainosvegetables or 5 fresh cleaned and halved.
Fresh dill for garnishing.
Salt and pepper to taste.

In a deep pot add 5 Tbsp olive oil and over medium high heat brown the meat and set aside.
Once the meat has been browned add the other 5 Tbsp of oil to the pot along with the onion and garlic. Sauté for approximately 3 minutes and deglaze with the white wine. Allow the alcohol to cook off the add the juice of 3 lemons and the dill. Return the meat to the pot and add enough water to just cover the meat. Season slightly and adjust later. Turn the heat down to medium, cover the pot with the lid and allow it to look for one 1.5 hours. If the liquid is reducing and the meat is not tenderising add a little water. It will cook off eventually.

After 1.5 hours, the meat should start to soften (if it hasn’t, leave it to cook for another 30mins). Add the peas and artichokes and cook for 20 mins with the lid off. At this point you need to gadge whether you should or shouldn’t add more liquid with the vegetables.

Allow the vegetables to cook for a further 20-30 mins. You should be left with a thick lemony sauce you can dip your bread in. Taste and adjust your seasoning and garnish with fresh dill.
We enjoy this dish with brown rice.

Enjoy!! 💐.

❤️❤️ @marys_kouzina .

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#maryskouzina #meat #beef #winter #winterfood #comfortfood #peas #artichoke #greek #greekfood #food #foodie #eeeeeats #travelgreece #greece #sydney #australia #beefstew #beef #dutchovencooking #dutchoven #delicious #yummy #thefeedfeed @thefeedfeed #f52grams #meat #familyfeasts
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Tonight’s Middle Eastern inspired keftedes. I shared this recipe back in January although with this much flavour, I think they deserve a repost 🌿.
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500g beef mince.
1 brown onion or 5 spring onions.
2 cloves of garlic.
1/4 cup pine nuts.
1/2 cup fresh chopped coriander.
1/2 cup fresh chopped mint.
1/2 red capsicum.
1 tsp cumin.
1 tsp ground coriander.
1/2 tsp cinnamon.
1/4 tsp all spice.
Drizzle of olive oil.
Salt and pepper.
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-Toast pine nuts over a hot pan.
- Combine all ingredients except beef to the food processor and also pulse a few times till it resembles a finely chopped consistency.
- Combine all ingredients with the beef and knead vigorously until the mixture holds together really well.
-Roll into small flat patties and grill using a little olive oil on your grill plate.
- Serve with rice and a garnish of parsley or coriander and pomegranate.
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Spices from @spiceandcomerchants - If you intend to cook enough for a family of 4 or more, double the quantities 👌.
Καλή όρεξη!! Enjoy!
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❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #middleeasternfood #spices #food52 #recipes #fresh #love #foodstagram #foodlover #organic #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods #pomegranate #meat
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Have you tried my recipe for Soutzoukakia sto fourno? It’s one of my most made recipes from my gram 🤤. Large spiced beef meatballs baked with potatoes in a gorgeous fragrant tomato sauce. I love using spices such as cinnamon and all spice in my cooking, for me it takes these traditional dishes to another tasty level. Watch how I make this delicious dish in a detailed video in my highlights. It’ll become a family fav! 🤩🤩.
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❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #meat #potato #spices #food52 #recipes #fresh #love #foodstagram #foodlover #organic #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods
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PASTITSIO •. It’s time for something savoury! Hope you enjoy this vid, my friends! 👩🏻‍🍳.
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Mince:
5Tbsp olive oil.
1kg organic beef mince.
1 onion chopped.
3 garlic chopped.
1/4 cup white wine.
1 cinnamon stick.
1/2 tsp all spice.
1/4 tsp ground cinnamon.
3 bay leaves.
400g crushed tomato.
2 Tbsp tomato paste.
1/2 tsp dried oregano.
Water.
Salt and pepper to taste.
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Bechamel.
1/4 cup butter.
1/4 cup plain flour.
1 Tbsp corn flour.
6-7 cups full cream milk.
Pinch of nutmeg.
Grated cheese 🧀 as much as you’d like.
Salt and pepper to taste.
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Macaronia - tubeular pasta.
Mizithera (hard grated goats cheese) or another cheese you’d like.
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Notes.
-Balance your flavours. Taste as you go, if you don’t like spices such as cinnamon in savoury dishes, you can leave them out or add less.
-ensure the flour cooks in the butter before you add the milk.
-Ensure your bechamel is seasoned.
-170 - 180 degrees Celsius in the oven. My dish was 12 inch round.
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Thank you! @petersofkensington @lecreusetanz @lecreuset .
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❤️❤️ @marys_kouzina .
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#maryskouzina #beef #pastabake #greekfood #cheese #dinner #lunch #mainmeal #dinnertable #comfortfood #meat #cheese #internationalcheese #tomatoes #greek #greece #greekfood #sydney #australia #bread #yummy #delicious #pastitso
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GEMISTA - are you team Gemista with meat or team Gemista vegetarian?
This batch has a combination of ground beef and feta cheese. I’d have to say this is one of sexiest of all the Greek dishes. Don’t you agree? .
This recipe is very dear to me, it will become available in the near future 😘.
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❤️❤️ @marys_kouzina .
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#maryskouzina #cheese #dinner #lunch #vegetables #mainmeal #dinnertable #meze #comfortfood #meat #cheese #internationalcheese #tomatoes #greek #greece #greekfood #sydney #australia #bread #yummy #delicious #gemista
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