Tag Archives: Greek cuisine

Karl’s Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Avgolemono soup is a Greek soup that may have its origin  in Iberia brought by Sephardic Jews  after they were expelled from Spain in 1492.  In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.

Karl’s  Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup

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Filed under Chicken, Main Dishes, Poultry, Soups

Karl’s Greek Broiled Lamb

A visiting sister gives me a good excuse to bring back some of my best dishes from the year. The Greek barbequed lamb, and Karl’s Greek Lemon Pilaf that I made for Easter were really successful. However I was sure I could make them even better. A cold green bean salad would complete the meal.

Karl’s Greek Broiled Lamb

Karl’s Greek Broiled Lamb

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Filed under Lamb, Main Dishes

Karl’s Greek Lemon Pilaf II

Adapted from anonymous 

Usually when I make Greek lamb I make potatoes. Last Easter, I decided to try a Greek lemon rice pilaf recipe. It was good, but for my sister Karen I thought I could make it better for this Christmas Eve’s dinner.

Karl’s Greek Lemon Pilaf II

Karl’s Greek Lemon Pilaf II

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Filed under Side Dishes, Starches

Karl’s Greek Barbecued Lamb

This Sunday is Easter, and around our house this means barbecues lamb and barbecued lamb means Greek. The combined flavors of garlic, lemon and herbs are always a big favorite. I decided to have Greek mushrooms, rice pilaf, and spanakopita rolls to go with the lamb and Jan made a lemon bundt cake for dessert. It has been a long 40 days and I am looking forward to the end of Lent.

Karl's Greek Barbecued Lamb

Karl’s Greek Barbecued Lamb

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Filed under Main Dishes, Pork

Karl’s Greek Mushrooms

This week is barbecued lamb for Easter and the kids (except Eilene) love mushrooms.   I am frequently trying to find new ways to spice them up.

Za’atar is an herb blend found (in various blends) throughout the Middle East.  Apparently no one agrees on how to spell the translation (there are 9 variations) or which herb go into it (there are 4 possibilities for the primary herb, depending on the region of origin), but everyone knows they love it.

Karl's Greek Mushrooms

Karl’s Greek Mushrooms

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Filed under Side Dishes, Vegan, Vegetables

Karl’s Greek Lemon Pilaf

Adapted from anonymous 

Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown.  For my family there are never enough onions. And who can make a Greek dish without garlic and pepper?  Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.

Karl’s Greek Lemon Pilaf

Karl’s Greek Lemon Pilaf

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Karl’s Spanakopita Rolls

Spinach seemed like a good vegetable to go with my Greek Easter Feast. I have been wanting to try to make spanakopita, but for several reasons I have hesitated. First of all, Jan generally does not like dishes made with fillo (actually she does, but all the butter used to make it flaky doesn’t like her). Also, the two ways of making this dish gave me problems. Struggling with the thin sheets of buttered fillo to make little triangles seemed too fussy. The second way, as a pie, buries all that buttered fillo under the spinach so that it never gets flaky  What is the point? There has to be another way.

Karl’s Spanakopita Rolls

Karl’s Spanakopita Rolls

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Filed under Side Dishes, Vegan, Vegetables

Karl’s Aegean Kakavia (beautiful fish stew) with garlic toast

Karl’s Aegean Kakavia

Adapted from Jamie Does…

Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).

Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.

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Filed under Main Dishes, Seafood, Stews