“TILIHTO – DEMA” (BLIND – BUNDLE)
Ingredients2 kilos of meat from billy-goat or goat,
5-6 cloves of chopped garlic,
½ kilo Kefalograviera cheese (hard cheese),
salt,
pepper,
oregano
Also needed:
baking paper,
foil,
string
Preparation Cut the meat into small or large pieces as you prefer. Mix up the meat with the salt, the pepper, the oregano, the garlic and the cheese in a bowl. Roll the wrapping paper on the bench of the kitchen. Place the meat mixed up with the other ingredients and roll it all around with the paper. Make another spread with foil and roll it again. Blind it with the string and the bundle is ready for the oven. Bake in the oven for about three hours.
Tips The baking paper has to be of good quality, while taking care of the enlacement in order for it not to open. You can cook the bundle with any kind of meat you like but it is more delicious with Billy- goat or goat.
ΚΟΚΟRETSI
Ingredients: lamb or goat entrails,
1 lamb bolia (thin tissue of stomach),
2 clean lamb or goat intestines,
salt,
pepper
Preparation Wash the intestines thoroughly. Cut the entrails in cubes, about 4-5 cm each. Take one piece of lung, one piece of bolia, one piece of liver, and skew them on that sequence. Go ahead in the same way skewing the rest of the entrails and the bolia. Add salt and pepper. Tie the ingredients with the intestines from one side to another by crossing them. Afterwards, roast on coals or in moderate oven for one and a half hour under low heat.
Tipps In order to wash thoroughly the intestines, follow these steps:
After washing them, turn them inside out with the help of a needle or a small skew. In this way, you can wash them well from the inner side as well. Afterwards, place them in a bowl with some vinegar and leave them for a view minutes.
KONTOSOUVLI
Ingredients 2 kilos of meat, normally ewe,
1-2 dry onions,
salt,
pepper,
oregano
Preparation Cut the meat in cubes of 4-5 cm each. Chop the onions. Mix the pieces of meat with the onions and add salt, oregano and pepper. Roll the mixture in a piece of butcher’s paper or place it in a covered bowl. Leave it for 3-4 hours or a whole day before skewing it (piece to piece). Bake it for about one hour.
TipsThe Kontosouvli can be prepared with any kind of meat you like, ewe, lamb, goat or pork. On the skew, you may place a tomato and a pepper, every two pieces of meat.
«DRUNKEN» ROOSTER
Ingredients 1 free- range rooster,
1 big dry onion or two small chopped,
2 chopped cloves of garlic,
1 chopped carrot,
olive oil,
2- 3 chopped mellow tomatoes,
2 glasses of wine,
water,
salt,
pepper,
oregano
Preparation Brown the onions, the garlic and the carrot. Add the chopped tomatoes with some water and let the ingredients boil for a few minutes. Afterwards, add the rooster in pieces or as a whole. Add salt, pepper, oregano and water. Let the meal boil as long as the sauce needs to get thick (two and a half hours approximately)
Tips Serve the rooster with “chilopites” or rice or pasta or French fries.
TAS KEBAP
Ingredients
1½ kilo of beef meat, either aitch- bone or ham
olive oil,
2-3 chopped mellow tomatoes,
1-2 small chopped dry onions,
1 glass of wine,
salt,
pepper
Preparation
Cut the meat in cubes and wash it. Brown the onions with the meat. Add the chopped tomatoes, the wine, salt and pepper and cover the mixture with water. Boil it for one hour and a half, till its water vaporizes.
Tipps
This dish becomes very delicious if it is cooked in a saucepan on low fire on gas cooker or normal cooker.
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