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francescool

Active member
Ive been craving this for so long! I just need to find a good butcher shop in my area and ill be all set. You need 1 whole lamb (30-35lbs) that will be marinated overnight in ladolemono (olive oil, lemon, oregano, salt, pepper). Prepare your workspace by cutting some contractor bags open and placing them flat on a sturdy table. Place the lamb on the spit. To secure the lamb, tie the legs to the spit using thick strong wire or U clips. You will also need to attach the spine of the lamb to the skewer by cutting 2 incisions into the lamb and using the U clips, or wire, to attach the spine to the skewer. Generously baste the whole lamb, inside and out, with the latholemono. Wrap the lamb up using the contractor bags and store overnight in a cold area or on ice. Prepare the rotisserie, or Souvla, by placing the wood charcoal in a pile right in the center. This will help the wood charcoal light better. Once the flame has died down, spread out the coal to both sides of the grill. Place the lamb on the highest rung of the souvla. The purpose of this is to slowly warm up the lamb. After about a half an hour you can lower it to be closer to the flame. Let the lamb slow roast, basting with the ladolemono every half hour or so. The lamb should take about 4-5 hours for an average 30-35lb lamb. Keep an eye on the lamb and raise the skewer higher if the lamb is beginning to burn.

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Worldwide Greeks Editor

Administrator
Staff member
Thanks for sharing!

Here are a few ways to prepare Greek style lamb (although Lamp on the a spit is my personal favorite!):

 

Simple and smoky grilled octopus thats Greek style

I love grilled octopus. I like to make it with the whole head, and I know that some people don't like to prepare it that way, but I don't like to waste food. I make my octopus using a super simple marinade, just olive oil, lemon, sea salt, oregano, pepper and vinegar.

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How to make Greek meatballs with bulgar

This is the process for making the meatballs with bulgar. It's one of my favorite dishes and I like to make an extra batch and freeze it so I can eat them later :)

Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.

Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.

Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.

Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.

Ingredients:
  • 1 pound lean ground beef
  • 1 cup finely chopped, fresh parsley
  • 4 scallions, finally chopped
  • 1/2 cup bulgur (uncooked)
  • 1 large egg, beaten
  • 1/3 cup Greek olive oil
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 large onions, halved and sliced lengthwise
  • 1/2 cup red wine
  • 16 ounces canned, diced tomatoes
  • 1 cinnamon stick
  • 1/2 cup water
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Use fresh Greek chamomile tea to help you sleep before bed

Fresh Greek chamomile can be great for falling asleep and relaxing! Greek herbs have been used for hundreds of years for medicinal and lifestyle purposes. There is so much you can use that comes from the earth.

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Vasilopita - Cake or Tsoureki?

I recently had a debate with a few Greek friends on what a traditional New Years Tsoureki is. My mother always made a tsoureki with the year on it, as do many other's I know. I have friends who make an orange zest cake with powdered sugar...and others that say it doesn't matter as long as it's some type of cake. One girl even said they don't make their sweet at all, they just make a round loaf of bread.

Curious to see what everyone else does. Is it maybe a regional thing?

How to make Greek red peppers (Florina peppers)

I prefer these grilled and drizzled with a little bit of dressing. I cook the peppers in the broiler until the skins blister. When the skins are blackened and cracked (about 2 to 3 minutes on each side), transfer to a big bowl and cover with plastic wrap. Let them sit for about 10 minutes. The skins will detach completely, and the peppers will be very easy to peel. Mix oil and vinegar in a small glass jar. Add the pepper juices, garlic, mustard, chili pepper, and salt and mix well. While the peppers are still warm, arrange them in a deep dish and pour the dressing over them. Partially cover the dish and let it cool, then cover and refrigerate! They're ready to serve!

Greek-Style-Grilled-Peppers-1-720x1080.jpg
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