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Arabic Pita with Country-Style Sausage
Ingredients for the Dough
- 500 g all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
- 300 g water
- 4 tablespoons olive oil
Dough Preparation In a bowl, combine the flour, salt, pepper, and olive oil. Gradually add the water, kneading until you have a soft dough that doesn’t stick to your hands. Add a bit more flour if necessary. Cover the bowl and let the dough rest for 30 minutes. Line a baking sheet with parchment paper. Divide the dough into 7 pieces, roll each into thin pitas, and place them on the baking sheet. Sprinkle sesame seeds on top, pressing them gently to stick. Bake in a preheated oven at 190-200°C (375-400°F) for about 15 minutes or until desired doneness.
Ingredients for One Serving
- 1 sausage, halved lengthwise
- 1 potato
- 1 tomato, sliced
- Salt
- 1 tablespoon olive oil (for cooking the sausage)
- Olive oil (for frying the potatoes)
Sausage Preparation In a non-stick pan, heat the olive oil. Add the sausage and cook for about 5-6 minutes on each side until golden and the fat begins to render.
Potato Preparation Peel and wash the potatoes, then cut them into long rectangular pieces for frying. Heat olive oil in a frying pan, add the potatoes, and fry until they turn golden on all sides.
Serving
Place the pita on a plate. Add the salted fried potatoes on top, followed by the sausage and tomato slices. Fold the pita to wrap up the ingredients, and enjoy!
Arabic Pita with Chicken
Ingredients for the Dough
- 500 g all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon pepper
- 300 g water
- 4 tablespoons olive oil
Dough Preparation
In a bowl, mix the flour, salt, pepper, and olive oil. Gradually add the water, kneading until you get a soft, non-sticky dough. If necessary, add a little more flour. Cover the bowl and let the dough rest for 30 minutes. Place a piece of parchment paper on a baking tray. Divide the dough into 7 pieces, roll them into thin pitas with a rolling pin, and place them on the tray. Sprinkle sesame seeds on top and press lightly to adhere. Bake in a preheated oven at 190-200°C (375-400°F) for about 15 minutes, adjusting to your oven and desired doneness.
Ingredients for One Serving
- 2 chicken breast fillets
- 1 potato
- 1 small tomato, sliced
- Salt
- 1 tablespoon olive oil for cooking the chicken
- Olive oil for frying the potatoes
Chicken Preparation
Heat the olive oil in a non-stick pan. Salt the chicken and, once the oil is hot, add the chicken to the pan. Cook for approximately 5-6 minutes per side until fully cooked through.
Potato Preparation
Peel, wash, and cut the potato into rectangular pieces for frying. Heat olive oil in a frying pan and add the potatoes. Fry until they are golden and crispy on all sides.
Assembling the Wrap
Place a pita on a plate. Layer the salted potatoes first, followed by the chicken and tomato slices. Fold the pita tightly, and enjoy your delicious homemade wrap!
Stuffed Lamb Intestines in Tomato Sauce (Gardoubes)
Ingredients
- 1 lamb pluck (liver, lungs, heart, and trachea) with its intestines
- 8-10 leaves of romaine lettuce, cut into large pieces
- 1 onion, finely chopped
- 2 green onions, finely chopped
- Dill
- Salt
- Pepper
- Sweet paprika
- 3-4 ripe tomatoes, finely chopped
- Olive oil
Preparation
Preparing the Intestines
- Use a pen to hold one end of the intestine and begin gathering it onto the pen.
- Once you have enough intestine gathered, cut, pull, and remove it from the pen so that it’s turned inside out and ready to wash.
- Repeat this process for all intestines, placing them in a bowl, washing with cold water, and draining.
- Add vinegar to the bowl and mix with your hands, ensuring the vinegar coats the intestines, helping remove any mucus.
- Finally, place the intestines in a strainer, rinse with cold water to remove all vinegar, and leave to drain.
Preparing the Pluck (Organ Meat)
- Place the lamb pluck in a pot, cover with water, and bring to a boil over medium heat for 10 minutes.
- Cut the liver and lungs into small sticks. Take one piece of liver and one piece of lung, and wrap them with an intestine, as shown in the photo (if available).
Cooking Instructions
- Heat olive oil in a pot over medium heat, add the chopped onion and green onions, and sauté until softened.
- Add the tomatoes and sauté for another 2 minutes.
- Add the lettuce, salt, pepper, paprika, dill, and the prepared stuffed intestines (gardoubes).
- Pour enough water to cover all the ingredients. Simmer on medium heat for approximately 45-50 minutes.
- If the sauce needs more liquid, add hot water as necessary.
Gardoubes: A Traditional Greek Offal Dish
Gardoubes is a classic Greek dish that showcases the country’s resourceful culinary tradition, using lamb offal and intestines to create a unique and flavorful dish. Traditionally prepared in rural areas during Easter or special occasions, gardoubes is a comforting and hearty dish that reflects Greek cuisine’s nose-to-tail cooking philosophy.
To make gardoubes, lamb intestines are carefully cleaned, turned inside out, and soaked in vinegar to ensure thorough cleanliness. These intestines are then wrapped around small cuts of lamb liver and lungs, forming a tightly coiled bundle. Once wrapped, the gardoubes are seared in olive oil with onions and tomatoes, then simmered with fresh herbs, lettuce, and seasoning in a fragrant tomato-based sauce until tender and flavorful.
The result is a richly savory dish with tender meat and a sauce that perfectly complements its hearty ingredients. Gardoubes is typically enjoyed as a main course, celebrating both the rustic flavors of Greek cuisine and the traditional practice of using every part of the animal. This dish is a great way to experience authentic Greek flavors and cultural culinary practices.
Greek Meatballs in Wine Sauce (Soutzoukakia Krasata)
Ingredients
- 500g ground meat
- 3 medium onions
- 2 garlic cloves
- 4 ripe tomatoes
- 2 eggs
- 1 cinnamon stick
- Olive oil
- Salt
- Pepper
- Sweet paprika
- 60g red wine
- 1 bunch of parsley
- 1-2 slices of bread, soaked and squeezed
- 30g olive oil for the meat mixture
Meatball Preparation
- In a large bowl, combine the ground meat with one finely chopped onion, parsley, one minced garlic clove, salt, pepper, soaked bread, olive oil, and eggs. Knead the mixture thoroughly and let it rest for a while. The olive oil and bread make the meatballs soft and tender.
- Heat some oil in a frying pan and lightly sear the meatballs on both sides, then set them aside on a plate.
- In a pot, add some more olive oil and sauté the remaining two onions (finely chopped) and the remaining garlic clove. Add the chopped tomatoes and cook for a few minutes.
- Return the meatballs to the pot, deglaze with the red wine, and season with salt, pepper, and sweet paprika.
- Add enough water to just cover the meatballs, bring to a boil, then lower the heat and simmer for 40-45 minutes until the sauce thickens. Add extra water if needed during cooking.
These meatballs pair beautifully with pasta, fluffy rice, or fried or oven-roasted potatoes.
Ingredients for Rice
- 250g fluffy rice
- 1 small onion, finely chopped
- 550g water
- Salt
- 2 tablespoons olive oil
Rice Preparation
- In a pot, heat the olive oil and sauté the onion.
- Add the rice, water, and salt.
- Cook over medium heat for about 20 minutes until the rice is tender. If you prefer softer rice, add a little more water as needed.
Soutzoukakia: Greek Meatballs in Tomato and Wine Sauce
Soutzoukakia is a beloved Greek dish known for its flavorful, aromatic meatballs simmered in a rich tomato and red wine sauce. Originating from Asia Minor, soutzoukakia have a distinct Mediterranean flavor profile, combining spices like cinnamon and paprika for warmth and depth.
To make soutzoukakia, ground meat is mixed with onion, garlic, parsley, eggs, and soaked bread to create a tender texture. The meatballs are briefly pan-fried, then simmered in a savory tomato and wine sauce until they are deeply infused with flavor. Traditionally served with rice, pasta, or potatoes, soutzoukakia is a comforting and hearty dish that celebrates Greek culinary traditions.
Rice with Beef Liver
Ingredients
- 500g beef liver, cut into small portions
- 100g white wine
- 1 onion, finely chopped
- 4 ripe tomatoes
- 2 tablespoons flour
- Olive oil
- Salt
- Pepper
- Oregano
For the Liver
- Pat the liver dry, coat it lightly in flour, and sauté on both sides until browned. Remove the liver from the pan and keep it warm.
- In the same pot, sauté the onion in the leftover oil. Add the wine, tomatoes, and spices, letting everything simmer together for 5 minutes.
- Finally, add the liver back to the pot and cook everything together for an additional 10 minutes.
- Serve by placing the rice on a platter and spooning the liver and sauce over the top.
For the Rice
- 300g rice
- 650g water
- 1 tablespoon butter
- 1 onion, finely chopped
- 1 grated carrot
- Salt
- Pepper
- In a pot, heat the butter and sauté the onion and grated carrot.
- Add the rice, water, salt, and pepper, and cook over medium heat for about 20 minutes, until the rice is tender and has absorbed the liquid.
- For softer rice, add a little more water and cook for an additional 5 minutes.
