What we need:
1kg lamb or goat meat pieces moderate
2-3 onions, chopped
1 bunch dill, chopped
1/2 cup olive oil
2-3 lettuce
2 eggs
2 lemons
salt, pepper

Run the recipe:
Brown the meat in olive oil and add the onions, dill, salt and pepper and 2 cups of water. When almost cooked meat, add chopped lettuce and boil for 15 minutes. Extinguish the fire and prepare the lemon sauce. For avgolemono first beat the egg well, add one by one the yolks and afouchtypithoun well and pour the lemon juice. Add a few tablespoons of food juice in lemon sauce, pour over the casserole and dangling dialymastin go everywhere. Serve after cool slightly.

What we need:
1kg zigouri
2 water glass rice nychaki
2 tablespoons butter
allspice
1/2 wine glass lemon juice
salt, pepper grains

Run the recipe:
Wash the meat and cook over low heat for about two hours, dropping into the water a tablespoon of salt and pepper. Once cooked, remove the meat, strain the broth and pepper. Measure the broth in each 3 water glass broth corresponding one rice. In a saucepan xanavrazoume souromeno the broth and pour the rice over medium heat, which stir to prevent sticking, until captured almost all the broth (approximately 15-20 minutes). Add one cup of brown rice in lemon juice just before prepared. Melt the butter in a pot, bring down the pan from the heat, pour it our pilaf and 't leave it covered with a towel for five minutes.

What we need:
1 rabbit shredded
1 kg onions (kokkari)
2 medium onions
4 bay leaves
4 garlic cloves
rosemary leaves (6-8)
allspice
1 box mouths cut
some sugar (1/2 teaspoon)
dry red wine (1 cup of coffee)
salt, pepper
pepper grain (4-8)
1/2 bottle of vinegar

Run the recipe:
Since slow, we soak the cut rabbit slices in a mixture of vinegar and water to which is added the rosemary leaves (6-8), 2 bay leaves, 1 onion, sliced, 3 garlic cloves pressed, salt and pepper. Next, sauté in a little olive oil, 1 onion with a clove of garlic, chopped. Put into the rabbit (after we drain) and sauté, get color. Pour 1 cup water and boil on low heat. Before starting to "melt" the rabbit, in another pan put all onions (1 kg) whole with a clove of garlic (pressed) and saute. Drain the oil (which we cook) and add to the pan with the rabbit. There will put but two laurel leaves, pepper, grains of pepper, salt, allspice, chopped tomatoes a little sugar and wine. Simmer until the sauce thickens.

What we need:
1kg aubergines
1 kg of potatoes
125 g. grated Parmesan
salt, pepper, sugar
½ bunch chopped parsley
4 doses bechamel

For Meat
1 kg minced
350 g. chopped tomatoes
1-2 tablespoons tomato paste
125 g. retsina
2 onions, chopped
75 g. oil
1 cube beef
4 egg whites
1 pinch cayenne pepper, black pepper, salt
spices: 1 pinch clove, 1 pinch cinnamon 1 pinch, bay leaf

Run the recipe:
Eggplant into long slices 1cm thick. Approx. Salt them, leave them in salt for 30 \ ', the wash, drain and wipe well. Cut it and the potatoes and fry in plenty of hot oil. Drain well in colander and paper towels. In a saucepan put the oil to warm and lightly fry the onion and mince. Add the wine and broth. Add the spices, a little water and cook the meat for 45 minutes. Then add the tomatoes, tomato paste, garlic, aromas and salt and let it boil until the sauce thickens. After chlianei add the egg and stir. Make the sauce (caution: the yolks, add them after little chlianei sauce). In baking dish lay the potatoes, salt and pepper, sprinkle with half the parsley, a little sugar and 1/3 of the cheese. The cover with minced meat, then eggplant, which put them back on top of itself. Spread the sauce, sprinkle the remaining cheese and bake in the oven.

What we need:
1.5 kg of goat meat
1/2 cup oil
1 chopped onion
1 kg of chopped tomatoes
salt, pepper

Run the recipe:
Wash the meat and cook over low heat for about two hours, dropping into the water a tablespoon of salt and pepper. Brown the meat with oil and onion, add the tomatoes, salt, pepper and little water and bring to a simmer If the kid is big, the first boil some water and when drinking water, pour in oil to fry. Add onion and immediately after the tomato, salt and pepper.

What we need:

For the dough
1 shot oil
1 shot of raki
2 shots milk
One glass of water (about 300ml)
a pinch of salt
flour for all uses as get (about 500gr)

For the filling
250gr cheese
250gr ricotta
a little chopped mint

Run the recipe:
Mix the filling ingredients in a bowl and put aside until it is needed. Pour into another bowl raki oil, milk, salt and water mix a little with our tocheri and begin to slowly add the flour, stirring once. Pour flour until the dough will have to stop sticking. We make our dough ball to cover and let it rest for half an oritsa. Open the dough into thin sex. We balls to the nut size of the filling and put them in a row on the sheet with 2dachtyla distance from one another. Raised and wrap the dough as part two times around the filling and cut. Cut along the sex and passing through two balls filling. Press the edges to close kalagia not to spill the filling into the pan. Allow the oil to burn and fry until they get some color, let aporrofitikocharti in awhile. Put on a plate and drizzle with honey

What we need:
blites
potatoes
small zucchini
salt
olive oil
lemon juice

Run the recipe:
Put water to boil. Once boiling, add 1 tablespoon salt. Pour the potatoes, which we wash and scrub well and whole zucchini. After a few minutes, pour and blites which we cleanse and wash well. The Boil until tender. As Peel potatoes and cut pieces. Courgettes, if small, leave them whole. Otherwise, we too cut into large pieces. Pour lemon as we like.

What we need:
One rooster rustic
1 cup olive oil
1 cup white wine
1 cup tomato juice
3 tablespoons balsamic vinegar
1 tablespoon honey
salt, pepper, oregano, basil

Run the recipe:
Brown rooster with olive oil to get some color. Quenched with a little wine and balsamic. Lower fire hurl the tomatoes, salt, pepper, oregano, basil, honey and some water to cover the rooster. Stir and Close the kettle and allow 20-25 minutes. The food is ready. Served with fried potatoes, noodles, macaroni.