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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
This is the Greek way of roasting lamb - slow roasted until tender enough to pull apart, braised in a lemon garlic thyme broth that infuses the flesh with flavour and reduces into a lemony, herby jus rather than having to fuss with making a gravy. Easier and more foolproof than traditional roast lamb leg (the carving sort with pink meat) because there’s no worry about overcooking. There’s also a rosemary garlic version of this slow cooked leg (with gravy!) and plenty of other roast lamb recipes - take the Roast Lamb Matchmaker to find your perfect one!This recipe takes 7 1/2 hours to cook (7 h
Thinly sliced zucchini salted, drained and browned in olive oil, set into eggs whisked with crumbled feta and fresh dill, then inverted onto a platter.
Honey and lemon marinated chicken roasted and chopped, served on warm homemade yoghurt flatbreads with tzatziki and a pomegranate, tomato and herb salad.
Paprika-seasoned chicken simmers with carrots, leeks and orzo in a lemony broth with spinach stirred in at the end, garnished with dill, chilli flakes and crème fraîche.
Golden Greek-style roast potatoes soaked, then roasted in olive oil with lemon zest and juice, oregano and a whole halved head of garlic until crisp at the edges.
Thin slices of smoked tofu baked in a gyro-spiced marinade until crisp at the edges, wrapped in homemade yogurt flatbreads with seasoned oven chips and salad toppings.
A Cypriot-style grain salad of freekah and Puy lentils with herbs, toasted nuts, capers and currants under a cumin-honey yoghurt dressing and pomegranate seeds.
Greek kleftiko of lamb marinated with oregano, bay and garlic, sealed in paper over Cyprus potatoes, onions, tomatoes, cinnamon, lemon and white wine and slow roasted until very tender, served with a whole cabbage roasted in spiced butter with onions and stock.
Small lamb and lentil patties spiced with cumin, paprika and cinnamon, stuffed into toasted pittas with a yoghurt and pesto sauce and a feta Greek salad.
Crisp-fried shreds of roast lamb, coated in warm spices, are tucked into iceberg leaves with three contrasting dressings: a roasted pepper paste, a preserved-lemon herb mix and a feta yoghurt. Shredded fennel, spring onions and toasted pine nuts add crunch to every parcel.
A Greek-style stew of ground chicken, Yukon gold potatoes and spinach simmered in chicken broth with rosemary, oregano and lemon, topped with dill, feta and crushed pita chips.
GreekMain course0 min4 to 5 servings195 kcalGluten-freeEgg-freeDiabetic
Tiny Greek syrup doughnuts made from a potato-enriched batter, fried in batches and soaked in rose-water syrup. Bite-sized, golden and made for sharing, with honey and sesame or a chocolate ganache finish.
GreekCakes and baking2 hr 30 minMakes 45–50 balls299 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Makarna bulli is a comforting Cypriot chicken pasta dish. This version uses handmade sorpresine pasta, poached chicken, crisp chicken skin, halloumi, dried mint and a little chilli or Turkish ketchup to serve.
A vegan Greek mushroom stew in which baby onions and wild mushrooms cook in red wine and passata with allspice, thyme, bay and cinnamon. It is served with a cinnamon-scented bulgur wheat pilafi bulked out with browned vermicelli noodles.
Ground beef and eggplant cooked with oregano and tomato paste, then simmered with basmati rice, chickpeas, crushed tomato and stock until the rice is tender.
Layers of roasted potato and aubergine with cinnamon-spiced lamb mince in tomato and red wine, under an egg-enriched pecorino béchamel. A shaved fennel salad with a feta and yoghurt dressing is served alongside.
Scrag end of lamb browns in olive oil, then simmers gently with lemon juice, thyme and a glass of water or stock until tender. White bread and a Greek-style tomato and onion salad are the traditional accompaniments.
Long pasta tubes are layered with a cinnamon and clove spiced beef sauce and baked under a thick cheese béchamel. The casserole rests before slicing so the layers hold in neat squares.