MAIN COURSES

There are relatively few recipes of main courses that specifically concentrate only on Beef, Lamb or Chicken, as they were used mainly as an addition to the main dishes which consisted of vegetables and savoury baking.

Most of the stews cooked by our grandparents are used today as a vegetable only, omitting the beef or chicken that was part of the stew. They are usually used as a side dish to a Beef, Lamb or Chicken Roast. Don't forget that they were created long before the Industrial Revolution and meat and chicken were a luxury.

MINCE DISHES

Albondigas

Smyrna Meat Balls

Macaron Reynado

Baked Macaroni and Mince

Tomaticos

Reynados

Stuffed Tomatoes and other vegetables

Keftes de Karne

Meatballs

Minas

Pesah Matza

Lasagna

Bamya

Okra or Lady Fingers

Kalavasa

Courgettes

Avas kon Espinaka

Spinach and Kidney Beans

Fasulya

Green Beans

Berendjena

Aubergines

Bizelyas
Peas with their Pod

Lentenzas
Lentils

BAKED VEGETABLES

Fongos

Spinach Crustless

Quiche

FISH

Kapama

Baked Fish in Tomato Sauce

Fried Fish

Rice with Pine Nuts

Fried Rice

Rice with Tomatoes and Peppers

Arroz con Espinaka

Rice with Spinach

Arroz con Tomate

Rice with Tomatoes

Fideos

Grilled Vermicelli in Tomato Sauce

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VEGETABLE STEWS