BIFTEKIA.

Who doesn’t love Biftekia!? They’re on every menu in Greece and are the ultimate kids meal (for us big kids, too). You loved the look of them in my stories the other day so I made them again just to document for you 💕. Enjoy!

800g beef mince
1 large onion - grated
2-3 gloves garlic - crushed
1/2 cup breadcrumbs
1/4 cup fresh mint - chopped
1/4 cup fresh parsley - chopped
1 egg
1 tsp dried oregano
Salt and pepper to taste
A drizzle of extra virgin olive oil

Combine all ingredients into a large bowl and work it well with your hans. Create patties with the mixture around the size of your palm.
Grill on medium high heat with a drizzle of extra virgin olive oil.
Squeeze with lemon before serving and enjoy!

Recipes makes approximately 13-15 Biftekia.

@marys_kouzina .

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MOSHARI ME KOLOKITHIA AVGOLEMONO

«Τι μαγειρευτά έχετε σήμερα;» The question of the day during lunch at every taverna we visited. A delicious home style cooked meal not on the menu was/is always a great way to go. Slow cooked beef with zucchini’s in an egg lemon sauce was an option for us one day and it did not disappoint. I enjoyed this so much, I knew I’d be making it at home for my family and to share with you.

1 1/2 kg chuck steaks
1 onion - chopped
3-4 cloves garlic - chopped
1/2 cup white wine
Juice of 2 lemons
Water
6-7 grey zucchini’s - cut in half
1/2 bunch fresh dill - chopped
For the avgolemono
2 eggs
Juice of 1 or 2 lemons

Using a large pot for this recipe, salt the steaks and brown them on each side with drizzle of extra virgin olive oil.
Set meat aside and add 1/3 cup olive oil to the pot along with the onion and garlic. Sauté for approximately 2 minutes then deglaze with the white wine. Simmer for another 2 minutes.

Add in the lemon juice and dill then add the meat back into the pot. Pour in enough water till it just reaches the piece of meat sitting at the top but do not cover. Add salt and pepper to taste then cover completely and allow to simmer at medium heat for up to 1 1/2 hour or until meat is tender, checking occasionally.

Once the meat is tender remove the lid and add the zucchini’s. Simmer at medium high heat, uncovered, and until the zucchini’s are cooked through. Turn off the heat and prepare the avgolemono.

In a bowl, beat the egg whites then add in the yolks and beat again. Stream in the lemon juice and continuing whisking the eggs to create a frothy mixture. Collect 5 ladles of stock liquid from the pot and slowly stream it into the avgolemono mix whilst whisking vigorously to avoid scrambling.

Return avgolemono stock mix back to the pot and stir through. Allow to sit for 5 minutes and serve.

Featured is my Lemonia tea towel, painted and designed by me. Available worldwide from Maryskouzina.com.au/shop .

@marys_kouzina .

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MOSHARI ME ARAKA.

Braised beef with peas, carrots and potatoes in a Greek style tomato sauce flavoured with dill. There’s so much I love about this dish. You can enjoy it with or without meat, even with other types of protein.
Always a great comfort dish for us and reminds me of my Yiayia Kiki. Bless her.

1kg diced chuck steak pieces
Extra virgin olive oil
1 brown onion - chopped
3 cloves garlic - chopped
1 Tbsp tomato paste
1/2 cup dry white wine
700g tomato passata
4 bay leaves
1/2 cup fresh dill - chopped.
1 tsp dry oregano
700g water (additional when needed)
3 carrots - thickly chopped
2-3 potatoes - cut into wedges
500g frozen peas
Salt and pepper to taste

Place a pot or Dutch oven over medium high heat. Add a drizzle of olive oil and brown the meat in batches. Set aside.

Add 1/4 cup extra virgin olive oil to the pot along with the onion and garlic, sautéing for approximately 2 minutes. Add the tomato paste and cook it off for an additional minute. Deglaze with the white wine and allow the alcohol to cook off. Add the browned meat back in then pour in the passata and water. Add the dill, bay leaves, oregano and seasoning to taste. Stir to combine.

Turn heat down to medium, cover the pot and allow to simmer for 1.5 hours. Ensure you check on it occasionally stirring to ensure the sauce doesn’t stick at the bottom. If the sauce thickens before the meat just becomes tender, add additional water as needed.

Once the meat has just become tender add the carrots, potatoes and peas. You’ll need to gauge whether you need to add more water at the point for them to cook. Once cooked stir through fresh dill if you please and enjoy.

@marys_kouzina .

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MOSCHARI LEMONATO.

Tender beef cooked in a rich lemon sauce. A classic dish perfect for the family when you’ve got a bit of time on your hands.

For dishes like this with soft and tender result, I always use chuck steak. Either diced like I’ve made today or as thicker steak pieces. The method remains the same. It’s perfect for cooking low and slow or with a pressure cooker. The result is always perfect!

1.5 kg diced chuck steak
1/4 cup extra virgin olive oil
1 large onion - diced
2-3 garlic cloves - diced
1/2 cup white wine
Juice of 3 lemons or to your liking
1 stock cube or 1 tsp stock paste
1 tsp dried oregano
Salt and pepper to taste
Water - as needed
Parsley to garnish

Place a pot over medium high heat. Add olive oil and brown diced meat in batches. Set aside. Once browned, add another drizzle of olive oil to the pot and sauté onion and garlic for approximately two minutes.

Add the white wine and allow it to simmer for a minute. Pour in the lemon juice, add the stock cube or paste, dried oregano and return the meat back to the pot. Add enough water to just reach the top of the meat, salt and pepper then cover to simmer on medium heat for approximately 1.5- 2 hours stirring 30 minutes and adding more water if the meat still needs time to become soft.

Once the meat is tender continue to cook uncovered until the sauce thickens, approximately 15 minutes. Serve with rice.

@marys_kouzina .

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KEFTEDAKIA KOKKINISTO.

The question is, what would you serve these delicious beauties with? Rice? Pasta? Perhaps cook them with kritharaki or hilopites? So many delicious carby options. Finish with a sprinkling of kefalogaviera and… heaven 💭.

700g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.
A drizzle of extra virgin olive oil.

Tomato sauce:
1/2 an onion - chopped
1 garlic clove - chopped
1/2 cup white wine
700g tomato passata
1 cup water
2 bay leaves
Salt and pepper to taste

Combine all ingredients into a large bowl. Work the mixture well with your hands until the ingredients hold together.
Roll just under a tablespoon worth of the mixture into a small ball and set aside.

In a large deep pan, add a drizzle of olive oil and turn heat to medium high. When hot add the keftedes and slightly brown them on each side. Remove and set aside.

In the same pan, add an extra drizzle of olive oil, then the onion and garlic. Sauté for a minute then add the white wine. Simmer for approximately 2 minutes then add the passata, water and bay leaves. Place the keftedes back into the pot with the sauce and simmer fully covered on medium heat for 20 minutes. Remove lid and check for seasoning. Stir then cook for another 10-15 minutes uncovered until the sauce thickens.

Yield approximately 30-35 keftedes.
Serves a family of four.

@marys_kouzina .

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KEFTEDAKIA.

Have you tried our keftedakia recipe yet? They’re so juicy and delicious. I love how you can enjoy them with almost anything! On the side of Spanakorizo, Tourlou, Horta, just to name a few.
Tonight we enjoyed them with a side of Horiatiki (Greek salad) and lightly boiled vegetables dressed with lemon juice and extra virgin olive oil. Simple, but good 👌.

Yield approximately 20-25 keftedes.

500g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.
A drizzle of extra virgin olive oil.

Combine all ingredients into a large bowl. Work the mixture well with your hands until the ingredients hold together.
Roll just under a tablespoon worth of the mixture into a small ball and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned. Enjoy!

@marys_kouzina .

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YIOURVALAKIA.

Yep, we all know soup season has started here in Sydney & I’m not one bit happy about it. What I am happy about is all things Avgolemono. It’s the the most comforting of dishes no matter how it’s prepared. Whether that’s as chicken, fish or meat soup, Fricasse or Yiourvalakia like I’m sharing today. Either way, I always find it so nourishing
What’s your favourite? My ultimate is psaro (fish) soupa.

750g 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.
1/2 cup breadcrumbs (if needed to hold mixture together).

Extra 1/4 cup 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. 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).

Allow the soup to come to a gentle boil, begin to skim off any impurities that surface. Allow to cook for approximately 40 minutes or until the rice in the meat balls has cooked through.

Once it’s ready, taste & 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. 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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BIFTEKIA.

A mid week meal we always enjoy! Yesterday I came onto my stories and shared with you how I prepare, Biftekia. Cooking the potatoes partially first allows them to steam in the lemon juice. This makes them extra lemony and cooking the Biftekia afterwards won’t overcook them as they remain juicy. Delish!

Biftekia mixture:
500g Beef mince
1 whole grated onion
2-3 grated cloves of garlic
1/2 cup chopped parsley
1/2 cup 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 (sweet potato optional).
Juice of 2 lemons
1 tsp dried oregano
1/4 cup Extra virgin olive oil
1/2 cup water.
Salt and pepper

Preheat oven to 180 degrees C. Begin by combining all potato ingredients into a baking tray. Cover tightly with foil and bake for approximately 30 minutes or until potatoes have softened.

Whilst potatoes are in the oven, in a bowl add all ingredients to make the biftekia. Mix all ingredients together by hand (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.

Once the potatoes have softened allow them to cool until they’re warm enough to handle. Arrange the biftekia into the tray with the potatoes (you may need to move the potatoes around in order to fit the Biftekia). Give the potatoes and biftekia a drizzle with extra virgin olive oil and return to the oven for approximately 25 minutes or until golden and biftekia have cooked through.

Serves 4. Bifteki mixture makes approximately 12-14 depending on size.

Enamel non stick tray from @wiltshireau .

Kali orexi! ❤️❤️ @marys_kouzina .

Featured is my Chios Tea towel available from worldwide from my website.

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CHUCK STEAK TRAY BAKE.

Deliciously tender, full of lemon and dill, baked with artichoke hearts and potatoes. Ingredients that always deliver flavour! As promised I’m sharing this simple one tray tray-bake. Just set and forget!

4 large chuck steaks @elvyspremiummeats .
1 sliced onion.
5 potatoes- cut into thick wedges.
10 artichoke hearts - @ainosvegetables .

Place all the ingredients into a large tray and set aside, I’m using the @wiltshire enamel baking dish. Preheat oven to 180C fan forced.
In a mixing bowl combine:
1/3 cup extra virgin olive oil.
2-3 cloves of grated garlic.
Juice of 2-3 lemons.
1 tsp vegetable stock paste dissolved in 1/2 cup water. Alternatively you can use a stock cube.
1/4 cup chopped fresh dill.
1/2 tsp dried oregano.
Salt and pepper to taste.

Combine everything very well and pour it directly over the chuck steaks, artichokes and potatoes. Tightly cover with foil and bake for two hours or until meat is tender. Once tender, uncover and spoon the juices all over baking for an additional 20 minutes to develop colour.

Serve with rice and/or salad and enjoy!

@mary_kouzina .

Disclaimer: the meat photographed spent a little too much time in the oven uncovered #lifewithanewborn (and a toddler)🥰. We’re keeping it real. Not everything is always perfect.

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SOUTZOUKAKIA STO FOURNO.

A much loved recipe in our household, I’ve even painted it for one of my tea towel designs! Large Greek spiced meatballs baked with potatoes in an aromatic tomato sauce. Just what we needed after our little getaway.

Absolutely love this photograph by one of my favourite foodie photographers and friend @lucyleonardiphotography from @whodoesthedishes .

Soutzoukakia mixture:
500g Beef mince.
1 whole grated onion.
2 grated cloves of garlic.
1/4 cup chopped parsley.
¼ cup of breadcrumbs.
1 egg.
1/8 tsp All spice.
½ tsp cinnamon.
1 tsp cumin.
5 tbsp extra virgin olive oil.
1 tsp dried oregano.
Salt & pepper.

Potatoes:
5-6 potatoes peeled & cut into wedges.
1 tsp dried oregano.
8 tbsp Extra virgin olive oil. 1/2 cup water.
Salt & 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.
1/4 tsp All spice.
Salt & pepper.

Preheat oven to 180c. Place cut potatoes into a large tray with the olive oil, oregano, water & seasoning. Cover with foil & bake for 30 minutes.

To prepare the Soutzoukakia combine all the ingredients listed and form long oval shapes (if the mixture is not holding well or is too wet, add more breadcrumbs a tablespoon at a time). Set aside until ready to add to the tray with potatoes.

Over medium heat, sauté onion and garlic in olive oil. Pour in the tomatoes, water, spices and bay leaf allowing it to come to a simmer and cook for 20 mins or until the sauce has thickened.

In your tray, arrange the raw Soutzoukakia among the par-cooked potatoes then spoon over all of the sauce. Top with a final drizzle of oil and back for 20-25 mins or until the meat has cooked. Serves 4.

❤️❤️ @marys_kouzina .

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KOKKINISTO - Greek beef stew with parsnip mash.

ΠΕΝΤΑΝΏΣΤΙΜΟ! I absolutely love anything kokkinisto. Like any other stew, serving on top of mash is quite typical. Greek style beef stew served on top of parsnip mash is not at all traditional but my goodness, it’s amazing!

Serves a family of 4

4-5 beef blade steaks w/ bone in. Alternatively you can use a kilogram of chuck steaks @elvyspremiummeats .
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 tsp all spice.
Salt and pepper.
2 cups water, plus more if needed.

Parsnip Mash.
3 large parsnips, cored and chopped.
5 Tbsp extra virgin olive oil.
2 Tbsp unsalted butter.
1/4 chopped onion.
1 chopped garlic clove.
Water.
Salt and pepper.

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

Add the beef back into the pot and place the lid on. If using a Dutch oven or oven proof pot, place it in the oven at 180C & 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 & allow to simmer for the same amount of time (be sure to check on it occasionally incase more water is needed). Once the beef is tender, it’s ready.

To make the parsnip mash begin by sautéing the onion and garlic for 2 minutes. Add the chopped parsnip to the pot & sauté for an additional 2 mins. Add enough water until it reaches the top layer of parsnip, salt & pepper to taste & simmer, stirring occasionally until the parsnip softens.
Transfer the parsnip to a blender & blend till smooth. Garnish with fresh parsley and plenty of mizithra or kefalogaviera @chelmosaustralia .

❤️ @marys_kouzina .

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KREATΌSOUPΆ.

Another one of the many ways to enjoy avgolemono. To me, most Greek comfort foods come in the form of avgolemono. Don’t you agree?
We haven’t enjoyed this soup with beef for a while and todays up side down, not so cold, and then cold weather was the perfect reason to make it.

4 chuck steaks. Alternatively, use a stewing cut with the bone in for more flavour @elvyspremiummeats .
3 potatoes, cut 2cm cubes.
2-3 carrots, halved then sliced.
5 stalks of celery, sliced.
1 shallot, cut into quarters.
1/2 cup kritharaki (orzo).
Extra virgin olive oil.
Salt and pepper to taste.
Water.

2 eggs
Juice of two lemons.

Begin by boiling the meat in your pot over medium heat for approximately 1.5-2 hours or until it’s tender. Be sure to constantly skim the surface of the boiling liquid and remove the impurities that surface.

Once the meat is tender, remove it and set it aside.
Place a sieve over a large bowl and line it with a paper towel. Pour the stock through the sieve allowing the towel to filter the stock. Return the stock back to the pot and add the chopped vegetables along with the meat that you can now effortlessly break apart and add back in. Pour in extra water, enough to just cover the ingredients. Add a drizzle of olive oil and salt and pepper to taste allowing the soup to cook over medium high heat for 20 minutes. Add the kritharaki and cook until ready and the vegetables are soft.

Prepare the avgolemono. In a bowl, begin by vigorously whisking the egg whites until they are frothy 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 minutes. Serve with freshly cracked black pepper and an extra drizzle of olive oil. Kali orexi.

@marys_kouzina .

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ΡΟΛΟ - Meatloaf.

A bit of a variation on a classic dish filled with sautéd capsicum, walnuts and feta cheese. Traditionally this dish includes a few hard boiled eggs with the feta in the centre but I do love how you can fill it with almost anything!

3-4 potatoes, cut into thick wedges.
2 sweet potatoes, cut into think 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 grated onion.
2-3 crushed cloves garlic.
800g beef mince @elvyspremiummeats .
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.

1/2 a chopped onion.
1 chopped clove of garlic.
1 red capsicum, chopped.
3/4 cup chopped walnuts.
A handful or fresh parsley.
As much feta cheese and you like @chelmosaustralia .
Salt and pepper.

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

Prepare the filling. Add a drizzle of olive oil to a pan & sauté the onion, capsicum and garlic for approximately 5 minutes. Add salt (minimal) & pepper to taste. Stir through the fresh parsley and walnuts. Set aside to cool and prepare the meatloaf.

Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves & on a clean board roll out a log flattening out the centre slightly so you can place the filling. Once you’ve added the cooled filling & the feta cheese, roll then flatten out the other half of the meat placing it on top & creating a seal with the bottom half.

Once the vegetables have softened, carefully rearrange them to fit around the meatloaf. Drizzle with olive oil & 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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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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KOLOKITHÀKIA GEMISTÀ MΕ AVGOLÈMONO.

Stuffed zucchini’s in an egg lemon sauce. Delicious, comforting and wholesome.

16-20 grey zucchini’s - hollowed.
Extra virgin olive oil.
250-300g beef mince.
1 onion - grated.
3 cloves of garlic - grated.
1 carrot - grated or chopped very finely.
1/2 cup chopped parsley.
1 cup chopped dill.
1/2 cup chopped mint.
1 cup medium grain rice.
1 tsp vegetable stock paste or a stock cube.
1 cup water.
Salt and pepper.

2 eggs.
Juice of 2-3 lemons.

After you’ve hollowed out the zucchini’s keep the flesh & freeze for another recipe. Chop and add to your soups or stocks.

Place a pan over medium high heat & add a drizzle of oil. Add the beef and sauté until fully cooked. Dissolve the stock paste or cube in the water & add it to the beef along with the carrot and rice. The rice only needs to be par cooked at this stage.
Once the liquid is absorbed and the rice is slightly cooked, turn off the heat & allow to cool.

Once cooled, add the fresh herbs, onion, garlic, salt & pepper. Stuff the zucchini’s with the filling & place them into a large pot. Add water (enough to cover the zucchini’s halfway & extra stock paste if you wish, along with salt & pepper. Allow the boil in medium heat for up to 25 minutes (you can cook longer though we enjoy the zucchini’s to still have a bit of bite to them).

Turn the heat off & prepare the avgolemono. Begin by whisking the egg whites until foamy. Add the yolks & whisk them in whilst streaming in the lemon juice. Gradually stream in half the hot liquid from zucchini’s into the avgolemono whilst whisking. This will prevent the eggs from scrambling. Add the avgolemono back to to the pot by pouring it over the zucchini’s and allowing it to sit for 10 minutes. Garnish with more fresh herbs & enjoy.

If you have left over filling (as the sizes of zucchini’s vary) you can return it to the heat with a little more liquid and cook it through completely. Add plenty of fresh lemon juice & enjoy as a quick lunch.

Kali orexi!

Featured is my Chios linen tea towel designed by me available worldwide from my website, maryskouzina.com.au .

@marys_kouzina .

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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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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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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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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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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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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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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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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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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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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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