Unstuffed Cabbage Roll Recipe. Tasteofhome. Greek Pastitsio recipe (Baked Greek Lasagna with Meat Sauce and Béchamel) If you haven’t tried Greek Pastitsio (Baked Greek Lasagna) before, then you are certainly missing out!
Sicilian Rice Ball Casserole. This casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal.
Freezes well, great for potlucks and family friendly! I can't take full credit for this, this is pure genius from my friend Julia of Julia's Healthy Italian. I originally shared this in 2011, but I thought it was time to reshoot the photos. I tweaked her recipe to lighten it up a bit, but she takes full credit for the creativity. Servings are large and very satisfying, you could serve a simple green salad on the side if you want more greens. The filling is ground turkey with a little sausage that adds lots of flavor, plus peas and sauce. Julia usually makes double and freezes the second casserole to use later. To make this quicker you can make the rice ahead of time as well as the sauce. Cook rice with 1 teaspoon kosher salt according to package directions.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Preheat oven to 400°F. Crock Pot Picadillo. Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.
Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free.
I knew this would adapt nicely for the slow cooker, and I was right! This makes a lot, so you'll get several meals out of it. Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. Makes about 5 3/4 cups. Greek Stuffed Cabbage Rolls recipe in lemon sauce (Lahanodolmades) A Greek winter classic!
These Lahanodolmades / Lahanodolmathes recipe will amaze you. Cabbage leaves stuffed with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce… Serve with lots of freshly ground black pepper! (In Northern Greece (Kozani), stuffed cabbage rolls are called yiaprakia and are a traditional Christmas dish, that is never missing from the Christmas table. Yiaprakia are made with ground pork and brined cabbage (toursi).) For the cabbage rolls 2 kg cabbage (70 ounces)1kg ground beef – mince (35 ounces)2 medium-sized red onions, finely chopped2 egg whites1 tbsp chopped parsley1 tbsp chopped dill90 ml rice (1/3 of a cup and 1 tbsp)1/3 of a cup olive oilsalt and freshly ground pepper For the lemon sauce. Homemade Greek Pork Gyros Souvlaki recipe. Make your own homemade, traditional Greek pork gyros (yiros) wrapped in a pita bread – souvlaki ( skewers / suvlaki / suflaki ) style with this easy to follow souvlaki recipe!
Souvlaki is one of the most popular street foods in Greece and for good reason. Its stuffed with well cooked and seasoned meat, garnished with a cooling tzatziki sauce, wrapped in a delicious crispy pita and best of all? It tastes like heaven! Souvlaki stands for “meat-on-a-skewer”, however the majority of Greeks and especially those from Athens call any type of pita wrapped meat a souvlaki, specifying the type of meat and method of roasting separately. Traditional Soutzoukakia recipe (Greek baked Meatballs in tomato sauce) Delicious, packed with Mediterranean flavours and covered in a rich and thick tomato sauce!
This is a warming and extra hearty Greek dish, perfect for a cold evening! This traditional soutzoukakia recipe was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni or modern day Izmir. The secret ingredient that makes these meatballs (soutzoukakia) unique is nothing else than cumin. Cumin is a very fragrant spice that will soak through the meat and infuse it with its unique aroma, but be careful, use in moderation as it can be a little overpowering! For the meatballs (soutzoukakia) 800g ground beef (28 ounces)4 cloves of garlic, minced2 eggs1 tablespoon of ground cumin1/2 teaspoon of cinnamon1/4 cup of olive oil5 slices of stale bread soaked in red wine and squeezed dry or 1 cup of breadcrumbssalt and freshly ground pepper For the tomato sauce Instructions Recipe image gallery: Browse more related recipes.