And if you are wondering if it is worth making pita bread at home, the answer for me is very simple! Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread! Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!

So go ahead, read on to discover my tips and tricks to make this Greek flat bread to perfection, my video showing you how to make it, my delicious whole-wheat pita bread variation, my no knead bread machine shortcut, my tips on how to prepare in advance and store them and of course the recipe!

Homemade Pita bread recipe – A traditional Greek delight

Pita bread (from Greek: πίτα) is a Greek flatbread that is a staple of countless Greek dishes. It is a firm favorite to serve with any assortment of meze’s and dips and spreads, like melitzanosalata, fava, feta cheese dip, tzatziki, hummus, vegan tzatziki sauce and many others.

Together with Moussaka and the vegan moussaka with lentils, Greek Pita bread is one of the most well-known Greek dishes! Where from? Look no further than souvlaki, the most popular Greek street food!

Souvlaki is nothing else than a pita bread sandwich, stuffed with a meat of your choice, a deliciously creamy tzatziki sauce, fresh, juicy tomatoes and zingy onion slices.

You’ll most commonly find Greek Pita breads served as a chicken souvlaki, pork souvlaki, beef souvlaki or lamb souvlaki, or even filled with some delicious lamb kofta kebab.

Also of course with the gyros variations, like pork gyros and chicken gyros, which is meat cut off in chunks from a spit. Who can really resist?

Traditional Greek Pita Bread Key Preparation Steps and Tips

Greek pitta bread is a very simple dish to prepare. In a nutshell, Greek pita is a plain, non-enriched dough which is left to proof and then pan fried in a skillet until fluffy and golden brown.

How to prepare your pita bread dough

A traditional Greek pita flat bread dough only needs 4 ingredients to make and the whole process is really simple. So lets get started!

Start by preparing your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. There are two reasons for this.

Firstly, and most importantly, it’s a great test to make sure the yeast is fresh and active and will get your pitta flat bread all nice and fluffy. Secondly, its ready to go and full of action when it’s mixed with the flour!

Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead until its soft, elastic and a bit sticky.

If you find your dough being too sticky, before adding any extra flour, let the dough rest for 15-20 minutes and try handling it again. This will let the gluten in your pitta bread dough relax and make it easier to handle.

If your dough is still too sticky to handle, then add a couple of tablespoons of flour and knead for a bit longer.

Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size. 

If your home is a bit on the cold side, you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F or with the oven light on only. This will kick start your yeast and make it proof faster.

Split into portions and get ready to shape: After your dough is done rising, it’s time to shape your Pita breads. Gently deflate your dough, split into evenly sized portions, and shape them into some nicely tight balls.

I use my kitchen scale to make sure I get 6 evenly sized balls out of my dough! Finally, let it rest for 15 minutes before shaping. This will relax the gluten and make your pita breads easier to spread and hold their shape.

How to shape your Greek pita bread

There are two tips that make all the difference when shaping your pita breads – rolling them out in evenly sized round disks and poking them with your fingers or a fork like a focaccia!

Shaping your pitta bread: Firstly, shape your pita bread in an even 20cm / 8-inch-wide disk. You can use your hands or a rolling pin to shape your pitas.

Using a rolling pin will result in a slightly crunchier pitta as the air is partially knocked out of the dough. On the other hand, using your hands to stretch it like a pizza base will result in more air in the dough and a fluffier pita bread

If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest.

Poking the all-important holes: What visually distinguishes a Greek pita bread from a traditional flatbread are its dimples! They help create pockets of fluffiness and areas where the pita is crunchier as well as create space for your dips to sit in when served! So, go ahead and poke some dimples by pressing down firmly with your fingers or with the back of a fork!

How to cook your Greek pitta bread

For the fluffier but slower way you’ll be using some steam! If you want an even fluffier pita bread, cut some aluminium foil in a round disk the size of your skillet, spread a generous sprinkle of olive oil on it, so the pita doesn’t stick to it and place your pita on it. 

In your hot pan, add a splash of water and immediately place the aluminum foil with your pita on top of it and cover with your lid. The steam will allow your pita bread to slowly rise and steam cook.

Whole wheat pita bread

If you want a healthier variation, you can make your Greek pita bread with whole wheat flour. Use 50% whole wheat flour and 50% bread flour and follow the same recipe for the rest.

The whole wheat flour will add a nuttier flavour to your pitta while at the same time making it healthier to eat!

No knead Pitta bread using a bread machine

Ever since I bought my bread machine it has been my go-to device for making pitta bread. Not only does it remove the hassle of kneading, but it also lets my pitta dough proof at the right temperature without me needing to monitor it.

To make your no knead pita bread in a bread machine, simply add all the pita bread ingredients in the pan in this order: salt, sugar, flour, yeast, water.

The salt needs to be as far away from the yeast as possible, so it doesn’t stop it from activating. So, add your salt and sugar first and then your flour which acts as a buffer between the two.

After you’ve added your ingredients, set your bread machine to the basic dough cycle, and let it do its thing. Once it’s done, let the pitta dough proof in your bread machine for about 20-30 minutes or until doubled in size. Then proceed to shape and bake as per the recipe!

Making Greek Pita breads ahead of time

No one knows when a bunch of pitas may come in handy! Luckily, you can make your pita breads and store them in the freezer and serve them at a moment’s notice!

Cook the pita breads and let them cool down completely. Place them in ziplock bags squeezing the air out. When you want to serve, sprinkle with some olive oil, salt and dried oregano and heat them up in the oven for about 10-15 minutes straight from frozen. There is no need to thaw them! They will keep in the freezer for up to 2-3 months.

If you have pita breads that you haven’t consumed right away, you can also store them in an airtight bag the fridge. They will keep for around 3 days. To serve, just lightly brush with olive oil, sprinkle with a pinch of salt and dried oregano and heat them in the oven for a few minutes.

What to eat pita bread with?

The easiest homemade Pita Bread recipe!

(1,430 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 45 minutes
• Cook Time: 25 min
• Total Time: 1 hour 10 minutes
• Yield: 6 pita breads
• Category: Breads
• Method: Fried
• Cuisine: Greek
• Diet: Vegan

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The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

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Ingredients

• 500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
• 360g (12.7 oz.) lukewarm (40C/ 104F)
• 3 tsp dry instant yeast
• 1 tsp salt 
• 1 tsp sugar 

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  Greek Style 15 Minute Pita Pizza Recipe!

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Instructions

1. To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
2. Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively you could mix the ingredients by hand. 
3. Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
4. When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in it.
5. Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
6. Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
7. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
8. For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
9. For a faster baked pita, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
10. For a fluffier pita use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat – it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
11. To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

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Nutrition

• Serving Size: 1 pita
• Calories: 308kcal
• Sugar: 0.2g
• Sodium: 4.7mg
• Fat: 0.9g
• Saturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 64.1g
• Fiber: 2.6g
• Protein: 9.1g
• Cholesterol: 0mg

Keywords: Pita Bread recipe, Easy Homemade Pitta Bread

The post The easiest homemade Pita Bread recipe! appeared first on My Greek Dish.

What is Lamb Kleftiko?

Lamb kleftiko is a rustic, traditional Greek recipe made with slow-cooked lamb that’s first marinated in garlic, olive oil and lemon juice. This traditional recipe was originally cooked in an earth oven, a simple pit in the ground, used to trap heat and smoke.

Lamb kleftiko literally means lamb “stolen.” This name is said to originate from the Klephts who would steal lamb or goats and cook the meat in hidden underground ovens in order to seal the flavors and smells, as well as to avoid being caught.

Key Ingredients

• Boneless Leg of Lamb: I always prefer using a leg of lamb for this Kleftiko recipe. It’s prepared in a slow-cooked, which makes it super tender and juicy. You could either use the leg whole, which will require some extra cooking time, or ask your butcher to cut it into large, bone-in pieces. 
• Vegetables: I used red onions, bell peppers, garlic, and potatoes in this homemade lamb Kleftiko recipe. Not only do they impart great flavor, but they also turn this into a complete meal!
• White Wine: I know that a lot of home chefs prefer to pair red meat with red wine, but a dry white wine works best in this lamb Kleftiko recipe. Don’t use a super sweet wine. Pinot Grigio, Riesling, or Sauvignon Blanc work well.

How To Make It

Nowadays, lamb Kleftiko is baked, sealed, and wrapped in parchment paper (in parcels or pouches) to keep all the juices and flavors inside (see also the preparation photos below).

For this Greek lamb kleftiko recipe, I always prefer using a leg of lamb, which when slow cooked becomes super tender. You could either use the leg whole, which will require some extra cooking time, or ask your butcher to cut it into large, bone-in pieces. Although a lot of lamb kleftiko recipes don’t add the potatoes in the same pouch with the lamb, I strongly recommend doing so for them to soak up all the delicious lamb juices.

Marinating the lamb kleftiko for at least 2 hours, or preferably overnight, is essential to allow the meat to absorb all the wonderful Mediterranean flavors and aromas.

Tip: The secret step to the perfect lamb kleftiko is to unwrap the parchment paper right before its fully done, turn the heat up and bake a little longer to get the lamb and the potatoes nicely colored and crispy on the outside.

Serving Suggestions

This earthy dish is best paired with a refreshing Greek feta salad, or a Greek Orzo Salad (Orzo feta salad) which cuts into the meaty lamb flavor and will further enrich this traditional dish with the aromas of oregano and feta. You can also serve this homemade lamb kleftiko with any of these side dishes:

• Easy homemade pita bread
• Lemony Greek rice pilaf
• Greek mixed roasted vegetables
• Traditional Greek green beans
• Bean soup

Tips and Variations

• If you are not too keen on lamb, a very popular variation of this lamb kleftiko is pork kleftiko or exohiko. 
• Use sweet potatoes in place of the white potatoes for a healthier spin on this classic Greek dish!
• Spice it up with some crushed red pepper flakes, cayenne pepper, or sliced jalapeno peppers. 
• Add more veggies! This homemade lamb kleftiko is a great way to clean out your fridge. Zucchini, eggplant, radishes, and carrots would be delicious.

Storage Suggestions

This homemade lamb kleftiko recipe is great for meal-prepping! Store cooled leftovers in an airtight container in the fridge for up to 5 days.

More Recipes To Try

• Traditional Moussaka
• Lamb Souvlaki Skewers
• Greek Lamb Stew with Orzo
• Honey-Glazed Greek Roast Lamb with Potatoes
• Spicy Minced Lamb Kofta Kebabs (aka Giaourtlou)

So, go ahead and prepare this traditional Greek lamb kleftiko recipe for your friends and family and impress them with this delicious hearty, traditional family dinner.  Enjoy! Oh, and you can always read this delicious recipe in Greek here: Παραδοσιακή συνταγή για Αρνί Κλέφτικο.

Lamb Kleftiko Recipe (Greek Lamb Cooked In Parchment Paper)

(737 votes, average: 4.73 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 120 min
• Cook Time: 150 min
• Total Time: 4 hours 30 minutes
• Yield: 6 people
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.

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Ingredients

• 1–1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)
• 2 small red onions
• 2–3 bell peppers (green, red, orange)
• 4 cloves of garlic (2 sliced and 2 whole)
• 2 tbsps mustard
• juice of half a lemon
• 1 tbsp dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• 200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.)
• 5 medium sized potatoes
• 1/2 ripe tomato, sliced
• salt and freshly ground pepper
• parchment paper
• kitchen string

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Instructions

1. To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
2. Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
3. Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
4. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
5. Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
6. Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
7. Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

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Nutrition

• Serving Size: 1
• Calories: 714kcal
• Sugar: 4.8g
• Sodium: 1236.9mg
• Fat: 37.2g
• Saturated Fat: 11.8g
• Unsaturated Fat: 23.1g
• Trans Fat: 0g
• Carbohydrates: 33.4g
• Fiber: 5.5g
• Protein: 57.4g
• Cholesterol: 152mg

Keywords: Lamb kleftiko, Greek lamb dish, kleftico recipe

The post Lamb Kleftiko Recipe (Greek Lamb Cooked In Parchment Paper) appeared first on My Greek Dish.

Souvlaki is one of the most popular street foods in Greece and for good reason! Juicy and well seasoned meat garnished with cooling tzatziki sauce, served or wrapped in a delicious crispy and fluffy pita! Well, one couldn’t ask for more!

Although I just love the classic Greek chicken and pork souvlaki skewers, I think you will agree that there is nothing better than the smell and deliciousness of a charcoal barbecued lamb souvlaki! Except for a traditional Moussaka! It’s a shame that nowadays lamb souvlaki is commonly substituted with pork skewers, as a much cheaper alternative.

But if you like me, just love lamb, here is a very easy to follow Greek lamb souvlaki recipe with fluffy pita bread and creamy tzatziki sauce to make your own homemade juicy lamb souvlaki skewers from scratch!

Greek lamb souvlaki recipe – Preparing the marinade

The most important step in making the perfect, traditional Greek lamb souvlaki (Greek lamb kebabs) is nothing else but the marinade!

For this traditional lamb souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavours and then grilled, to get all crunchy, nicely coloured and juicy.

Select some good quality lamb leg or shoulder and season with a selection of Greek herbs like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavour with garlic and chopped onions.

Tip: Marinading your lamb souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavours.

Of course the best option is to grill the lamb souvlaki (skewers) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue.

Cooking time varies greatly, mostly depending on how well done you like your meat. Most Greeks are not big fans of medium-rare, hence most tavernas offer the lamb kebab well done.

Lamb Souvlaki recipe – Serve your lamb Kebabs (skewers) the traditional Greek way

The best way to serve your traditional Greek lamb souvlaki is nothing other than with some delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here).

However as we all know, nothing compares to home-made, so you can also make your own homemade pita bread with this super easy recipe.

Of course tzatziki is the preferred sauce to garnish your Greek lamb kebabs and we have included one below. Don’t forget to season with some salt and paprika, sweet or spicy if you like an extra kick.

Another delicious alternative of this lamb souvlaki recipe is to serve the lamb kebabs with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest.

Grill the peppers and tomatoes on a gridle pan over high heat to get them all nicely coloured and finish in the oven along with the lamb kebabs for extra flavour.

So go ahead, prepare his traditional lamb souvlaki recipe for your friends and family and enjoy over a glass of cold beer and with a refreshing Greek feta salad, or a Greek Orzo Salad (Orzo feta salad)!

Looking for some more inspiration?

Why don’t you also take a look at my favourite lamb recipes, which I’m sure you’ll love as well!

• Lamb kleftiko , cooked in parchment paper
• Spicy minced lamb kofta kebab (giaourtlou)
• Marinated Greek lamb chops with roast potatoes 
• Honey glazed Greek roast lamb with potatoes

Love Greek souvlaki? These super easy recipes are for you!

If you just love Greek souvlaki, then give these recipes a try and let me know what you think!

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Pork Souvlaki (Skewers) with Tzatziki Sauce
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Easy Beef Gyro recipe wrapped in Pita Bread

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

(1,324 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 240 min
• Cook Time: 30 min
• Total Time: 4 hours 30 minutes
• Yield: 6
• Category: Main
• Cuisine: Greek

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Description

A delicious, super easy Greek lamb souvlaki recipe (lamb souvlaki skewers) with pita bread and tzatziki sauce to make your own juicy lamb kebab from scratch.

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Ingredients

• 1kg lamb leg or shoulder, cut into chunks (35 oz.)
• 80ml olive oil (approx. 5–6 tbsps)
• 2 cloves of garlic, crushed
• juice of 1 lemon
• 2 red onions, roughly chopped
• 1 tsp dried Greek oregano
• 1 tsp dried thyme or some fresh thyme, chopped
• 1/2 tsp smoked sweet paprika (optional)
• 1/2 tsp cumin (optional)
• salt and freshly ground pepper
• 10 metal or wooden skewers

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g of strained yogurt (18 ounces)
• 1–2 tbsps of red wine vinegar
• a pinch of salt

To serve

• 10 pita breads
• olive oil
• 1 tsp dried oregano
• salt

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Instructions

1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
2. Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
3. In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
5. Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.
6. In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.

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Nutrition

• Serving Size: 1 skewer
• Calories: 350kcal
• Sugar: 1.8g
• Sodium: 497.2mg
• Fat: 21.5g
• Saturated Fat: 5g
• Unsaturated Fat: 14.8g
• Trans Fat: 0g
• Carbohydrates: 4.7g
• Fiber: 0.9g
• Protein: 34g
• Cholesterol: 107.7mg

Keywords: Lamb souvlaki, Greek lamb souvlaki marinade, Greek lamb kebab recipe, Lamb skewers, Souvlaki seasoning, How to make souvlaki

The post Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki appeared first on My Greek Dish.

These extra juicy stuffed dolmades, often served as part of a meze platter, are the ultimate bite-sized appetizer and my personal favorite! I always have a few as a delicious side to my traditional Greek Moussaka!

So read along to discover my authentic recipe, step by step photos, variations and tips and tricks for how to make them to perfection!

What are Greek Dolmades?

Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipes, besides rice, herbs and seasonings, also include minced meat (beef and/or pork).

• It looks stunning: rolling the leaves does take a little getting used to but once you do, you have an impressive looking dish that tastes just as good as it looks.
• You can vary lots about it: this is a traditional style of dolmades but there are so many ways you can change it up to make different versions from the herbs and seasonings to the meat you use.

Dolmades Key Ingredients

1. Vine leaves: I used 60 in the recipe to make a plate full of Dolmades but use however many you want for the size of the dish you are creating.
2. Filling: Rice is mixed with onions, lemon juice, salt and pepper and herbs to stuff into the leaves.
3. Seasoning: Once the leaves are rolled, you will need some lemon juice and salt and pepper to drizzle over them while cooking.

Where to Find Grape Leaves

Depending on where you live, getting grape leaves may be difficult. Look for a Middle Eastern or Mediterranean specialty shop near you; these shops frequently have grape leaves.

If you can’t get them in your local shop, you may always buy them online. The grape leaves will be brined in a jar. You’ll need to boil some water and soak the leaves in it for a few minutes. This will make the leaves more delicate and appealing. After draining them, rinse them thoroughly to remove any remaining salty brine.

If you live in wine country or near a vineyard, you may prepare fresh grape leaves from the vine. The harvesting of grape leaves for preservation is best done in late spring.

Key Preparation Steps 

There are four key steps to creating this recipe:

1. Preparing the leaves
2. Preparing the filling for the leaves
3. Stuffing the leaves
4. Finishing the dish

Preparing the dolmades leaves

To prepare this traditional Greek dolmades recipe, begin by washing the vine leaves. You may use ready-to-eat or fresh vine leaves for this dish (if you’re lucky enough to come across them).

If you use leaves from a jar, place them in a bowl of cold water and let them soak for a few moments before draining. If using fresh vine leaves wash them thoroughly, remove the stems, and blanch them in boiling water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.

Prepare the filling for the dolmadakia leaves

Rinse the rice in a colander, then drain it in a large saucepan over medium heat. Add 1/3 cup olive oil and chopped onions to a big saucepan and bring to a simmer over medium heat.

In a saucepan over medium-high heat, cook the onion in olive oil until it’s translucent (but not browned). Add the rice and sauté for 1 more minute. Pour 2 cups of warm water and half lemon juice, then add the rice. Simmer for about 7 minutes, until almost all of the water is absorbed.

Season the dolmades filling with salt and pepper, then add the herbs. Remove from the heat and set aside to cool for a few minutes before adding it to the rice mixture.

Stuffing the dolmades leaves

Grab a large pot and layer the bottom of the pot with some grape leaves. I prefer using the ones that are slightly torn as they would go to waste!

Then start rolling your dolmades. Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of filling at the bottom end (stem). Keep the dolmades from overfilling by using caution when adding the rice.

Fold the bottom section of the leaf over the filling and towards the middle; bring both sides in toward the middle and tightly roll them up.

Finishing the dish

Place the stuffed vine leaves (folded side down) on the bottom of the pot and fill in tightly. When cooking, avoid leaving any gaps between the dolmades to avoid them from cracking open.

Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice, then add salt and pepper. Pour enough water in to just cover them and place an inverted plate on the top.

Place the lid on and simmer the dolmades for 30-40 minutes, or until all of the water has been absorbed and only the oil remains.

Remove the lid and plate, then let the dolmades stand for at least 30 minutes before serving.

Dolmades Variations

The most popular meat dolmades variation is the Lahanodolmades (Greek cabbage rolls), which are best suited as a main course. Meat dolmades are served warm and usually garnished with egg lemon sauce (Avgolemono), while meatless vegetarian dolmades are served cold or at room temperature with a last-minute squeeze of lemon juice and some thick creamy yogurt. And did I mention that they are the perfect recipe for lent!

Making ahead of time and storing

Stuffed grape leaves should be kept in an airtight container and refrigerated. Warm them or eat them straight from the fridge. They’re ideal for a party, as a light supper, or as a midday snack. However, as they contain rice, you should use them within 2-3 days at most.

How can I freeze these?

Place the dolma in a freezer bag, stacked on top of one another, and freeze for up to three months. Simply heat them in a microwave or place them in a saucepan with just a few tablespoons of water and bring to a simmer. Alternatively, you may simply thaw them overnight in the refrigerator.

Serving suggestions

Most people add some lemon and plain yogurt to this dish. Some butter may be heated, then a little amount of pepper is added and the red melted butter is drizzled over the yogurt before serving. Dolma of different kinds is usually served as a part of a mezze platter together with some tzatziki, hummus, pita breads, spicy feta dip, fava (yellow split peas pure) and aubergine dip.

And if you love my dolmadakia, check out my favourite meatless recipes:

• Greek Gemista
• Fasolakia (Greek green beans)
• Briam (mixed roasted vegetables)
• Spanakorizo (Greek spinach and rice)
• Vegan tzatziki sauce

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

(684 votes, average: 4.65 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 40 min
• Total Time: 1 hour 20 minutes
• Yield: 60
• Category: Appetizer
• Cuisine: Greek

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Description

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

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Ingredients

• 60 vine leaves, drained and rinsed
• 250g rice (1 cup)
• 1 cup olive oil
• 2 onions, finely chopped
• 2 cups warm water
• juice of 2 lemons
• 2 tbsps dill, chopped
• 1/2 a cup parsley, chopped
• salt and pepper

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Instructions

1. To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
2. Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
3. Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
4. Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
5. Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
6. Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

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Nutrition

• Serving Size: 1 dolma
• Calories: 42kcal
• Sugar: 0.4g
• Sodium: 39.9mg
• Fat: 3.8g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 2.2g
• Fiber: 0.4g
• Protein: 0.3g
• Cholesterol: 0mg

Keywords: Dolmades, Stuffed vine Leaves with rice, Stuffed Grape Leaves, Greek Dolma, Dolmathes recipe

The post Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes) appeared first on My Greek Dish.

How to make the perfect Greek beef stew (stifado)

Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It’s all about choosing the right cut and cooking it the right way.

What kind of beef to choose for stifado?

For a Greek beef stifado (stew), you need to choose large cuts of good quality stewing beef or even better veal, which, when cooked for a long time, become fork tender.

The best option for this Greek beef stifado recipe would be chuck (chuck steak), which comes from the upper arm and shoulder of the cow. It contains a lot of collagen and becomes juicier and the longer you cook it.

Long cooking time and low temperate is the secret to achieve the melt in the mouth texture, that will make your beef stifado just perfect!

Preparing the onions for Greek beef stew (stifado)

The traditional Greek beef stifado recipe calls for “kokaria” onions, which are small white sweet onions. The best option is to use white pearl onions, which are sweet and mild and won’t overpower the other flavours of the dish.

How to cook your Greek beef stifado (stew)

When cooking a Greek beef stifado,

1. The meat is first browned and sealed to keep it nice and juicy.
2. Then the onions are caramelised separately in the same pan to get all the flavours from the meat until softened.
3. The beef and the onions are simmered in a tomato-based sauce along with cognac, red wine vinegar, aromatic spices and herbs.

Let your beef stifado simmer for a few hours to allow its flavours to mingle into something much much more!

How to serve your beef stifado the traditional Greek way

Traditionally Greek beef stifado is served with orzo pasta, rice, hilopittes (egg pasta) or fries. For the cold winter days, serve with creamy mashed potatoes for a warming and hearty meal that will take the chill out of any evening. Together with a traditional Greek Moussaka, this is arguably the most heartwarming dinner you can have!

And of course with some crusted bread aside to dig into all this delicious tomato sauce.

Other delicious stew recipes

• Octopus and onion stew (xtapodi stifado)
• Greek lemon beef stew (moshari lemonato)
• Beef sofrito from corfu island
• Greek lamb stew with orzo
• Greek Giouvetsi with beef and orzo
• Vegetarian peas and potatoes stew (Arakas laderos)

Serving wise, you can pair it with some delicious crusty bread and with a refreshing Greek feta salad, or a Greek Orzo Salad (Orzo feta salad). Finally, a very popular variation of this beef stew is lamb stifado and rabbit stifado. So if you fancy experimenting, you can try swapping the beef with lamb or rabbit. 

Oh and you can always read this delicious recipe in Greek here Συνταγή για Μοσχάρι Στιφάδο που λιώνει στο στόμα.

Beef Stifado recipe (Greek beef stew)

(1,017 votes, average: 4.83 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 5
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

The perfect traditional Greek beef stew (stifado) recipe. Find out how to prepare beef stifado the traditional Greek way for that melt-in-the-mouth texture you’ve been looking for.

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Ingredients

• 1 kg good-quality stewing beef, cut into portions (35 ounces)
• 1.5 kg pearl onions, peeled (60 ounces)
• 1/4 of a cup olive oil
• 3/4 of a cup red wine
• 3 tbsps red wine vinegar
• 1/3 of a cup cognac
• 2 ripe tomatoes (without skins) roughly chopped or tinned (400g) chopped tomatoes (14 oz)
• 1 tbsp tomato paste
• 1 bay leaf
• 3–4 allspice berries
• a pinch nutmeg
• salt and freshly ground pepper
• A bit of water

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Instructions

1. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
2. Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
3. Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
4. Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
5. Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

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Nutrition

• Serving Size: 1 medium bowl
• Calories: 467kcal
• Sugar: 3.6g
• Sodium: 752.8mg
• Fat: 22g
• Saturated Fat: 5.9g
• Unsaturated Fat: 15g
• Trans Fat: 0.2g
• Carbohydrates: 8.7g
• Fiber: 1.9g
• Protein: 56.1g
• Cholesterol: 150mg

Keywords: stfado, greek beef stew, slow cooker, melt in the mouth stew, pearl onions

The post Beef Stifado recipe (Greek beef stew) appeared first on My Greek Dish.

Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying your moussaka, roast lamb, chicken, pork chops, a juicy burger or steak, and the list goes on.

So how to make the perfect traditional Greek lemon potatoes? It is as simple as 1-2-3 – Select the right potato variety, add the secret lemony ingredient and crisp them to perfection! So lets get started!

The perfect Greek lemon potatoes: start with the right potato variety

Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. The ideal type is Maris Piper as they are one of the most starchy kind and will become quite crumbly when baked and even Heston Blumenthal recommends them!

There are two ways that you can bake your roast potatoes:

1. You can parboil them, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. Then drizzle with some semolina and the lemon sauce.
2. Alternatively you can cut your potatoes up in wedges, dress and bake them straight in the oven.

The second approach will take a little longer as the potatoes need to bake for longer but I have found that it gives them crispier edges, while the parboiled version allows for more of the lemon sauce to soak in and tend to be flakier.

The secret ingredient for the crispiest Greek lemon potatoes is in the sauce!

The special sauce that we will be using to garnish our favorite Greek lemon potatoes is nothing else than a mix of lemon juice, dried oregano, minced garlic and some semolina.

Semolina is made from ground up durum wheat and is perfect for making roasting dressings. Semolina will coat the potatoes and will harden up when cooking, forming a nice crispy skin around them and adding to the crunchiness of the maris piper potato.

For a large batch of about 7-8 potatoes use:

• 3 garlic cloves
• 3/4 of a cup olive oil
• equal amount of water (if not parboiled)
• 1 tsp dried oregano
• the juice from 2 lemons
• 1 or 2 tsps of semolina, depending on how crispy you like your Greek lemon potatoes!

I always make a little extra just in case the potatoes need a little longer to cook and I have to season again mid-cooking.

What potatoes are best for baking?

If you are looking for a crisp edge, firm flesh and solid inside then go for a waxy potato, like Red Bliss, Desiree or similar red skinned potato or even new potatoes if you can cope with the smaller portion size.

If you are looking for a crunchy texture with a soft, fluffy inside, go for a starchy potato, like Maris Piper, classic Idaho or Russet.

Should you boil your potatoes before roasting?

Boiling your potatoes before roasting them (also known as parboiling) will help the potatoes develop a crunchy, crispy skin when baked. Why? Because parboiling them breaks down the starches in the potato and allows for more of the cooking oil and sauce to soak in.

However there are a couple of things to be mindful of to get the best result. Firstly, make sure you pick a starchy potato variety, like Maris Piper, Idaho or Russet. Also, when preparing them, cut them in thick, chunky wedges so they don’t fall apart when boiling.

Secondly, make sure you salt the boiling water. One tablespoon for a medium size pot should be sufficient. You want the water to barely taste salty! Boil them till they are just beginning to flake on the outside, remove them from the pot with a slotted spoon and let them cool down on a dry tray.

Finally, when seasoning, use only oil, seasoning (oregano with a little lemon, mustard with a little orange juice) but do not add any water if you are parboiling them, to avoid them becoming soggy and breaking up in the oven. Heat up the oven as high as it can go and bake them till colored on the outside.

What to serve your greek lemon potatoes with?

Over the years I have thoroughly enjoyed these lemon roast potatoes with a variety of roasts, like roast lamb, chicken, pork and of course beef and they have been the perfect side dish for my large Sunday family meal. So go ahead, give this traditional Greek lemon potatoes recipe a try and roast your potatoes to perfection!

Got a question or comment? Feel free to ask in the comments section below and of course don’t forget to share with your friends on your favorite social network using the buttons above!

Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)

(797 votes, average: 4.52 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

Best Greek lemon potatoes recipe! Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek potatoes

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Ingredients

• 7 large potatoes (maris piper)
• 3 cloves of garlic, minced
• 150ml olive oil (3/4 cup)
• 150ml water (3/4 cup)
• 1 tablespoon dried oregano
• juice of 2 lemons
• 1 teaspoon semolina
• salt and freshly ground pepper

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Instructions

1. Preheat the oven to 200C / 400F
2. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
3. Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
4. The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!

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Nutrition

• Serving Size: 1 plate
• Calories: 385kcal
• Sugar: 3.3g
• Sodium: 457.6mg
• Fat: 24g
• Saturated Fat: 3.5g
• Unsaturated Fat: 19.6g
• Trans Fat: 0g
• Carbohydrates: 41.9g
• Fiber: 6.5g
• Protein: 4.5g
• Cholesterol: 0g

Keywords: Greek lemon potatoes, Greek potatoes, Roast potatoes

The post Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates) appeared first on My Greek Dish.

In this recipe I will take you through, what is saganaki, how to pick the right cheese for it, how to prepare it, whether you should flambe it or not, how to serve it and, most of all, show you with my step by step video!

What is saganaki?

‘Saganaki’ refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include  feta saganaki, mussels saganaki, shrimp saganaki, with the most popular being this simple and delicious cheese saganaki recipe. It is most commonly served as a delicious starter to go along with a traditional Greek Moussaka!

What is the right kind of cheese to make your Saganaki recipe?

When preparing your Greek saganaki recipe it’s particularly important to pick the right kind of cheese.

The cheeses which are used in Greece to make traditional Greek saganaki are graviera, kefalograviera and kefalotyri. They are all medium hardness yellow cheeses with a mild nutty flavour. If you can find one of these at your local deli, go for it! You will also find regional variations which may use Cypriot halloumi or mastello from the island of Chios.

If you can’t find the above traditional Greek cheeses, just remember that it is particularly important for the cheese to be firm enough to hold-up well against the heat and not fully melt while being fried. It also needs to be soft enough for the inside to become nicely gooey and stringy. Based on my experience, ideal alternative cheeses for saganaki are thick slices of Monterey Jack, provolone and young Pecorino.

How to make your Greek cheese Saganaki the traditional way

To prepare your saganaki, you need to follow three very simple steps:

1. Cover the surface of the cheese with cold water. Dip it in a bowl of water or place under running water.
2. Dredge the cheese in flour shaking of any excess
3. Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat. Don’t forget to flip it over to become golden on both sides.
4. Tip: Serve the Saganaki right away, as it will become hard when it gets cold.

Should you flambé your cheese Saganaki?

How to Serve Saganaki

Saganaki recipe (Pan-seared Greek cheese appetizer)

(834 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 piece
• Category: appetizer
• Method: Fried
• Cuisine: Greek

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Description

Looking for an authentic Saganaki recipe? Try out this super easy Greek Saganaki cheese recipe, made with only three ingredients and ready in less than 10′!

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Ingredients

• 110g cheese (Graviera). Alternatively you can use kefalograviera, kasseri, kefalotyri. Monterey Jack, provolone or young Pecorino are also great alternatives if you can’t find a Greek cheese.
• 50g plain flour, for dredging (1–2 ounces)
• oil for frying
• 1/2 lemon

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Instructions

1. To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
2. Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
3. Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
4. Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!

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Nutrition

• Serving Size: 2 people
• Calories: 379kcal
• Sugar: 0.6g
• Sodium: 933.3mg
• Fat: 22.3g
• Saturated Fat: 10.6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0.7g
• Protein: 23.4g
• Cholesterol: 39.6mg

Keywords: greek fried cheese, saganaki cheese, how to make saganaki, kefalograviera saganaki, pan fried greek cheese

Recipe image gallery:

The post Saganaki recipe (Pan-seared Greek cheese appetizer) appeared first on My Greek Dish.