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Stuffed Zucchini with Avgolemono Sauce
Ingredients
- 10 large zucchinis
- 500 g ground beef
- 2 onions, finely chopped
- 1 carrot, grated
- 1 bunch parsley, finely chopped
- 10 tablespoons rice
- 50 g water
- Salt
- Pepper
- Olive oil
- 2 eggs
- Juice of 2 lemons
Instructions
- Cut a lid from the top of each zucchini and carefully scoop out the flesh with a special tool or a small spoon, being cautious not to break the zucchinis.
- Set aside a small amount of the zucchini flesh, finely chop it, and place it in a bowl.
- In a large pan, heat the olive oil and sauté the onion and carrot until they soften.
- Add the ground beef and stir well with a wooden spoon to break up any lumps.
- Then, add the parsley, the chopped zucchini flesh, rice, salt, and pepper. Continue sautéing for 3-4 minutes.
- Finally, pour in the water and cook until it is absorbed, stirring frequently.
- Fill the zucchinis with the mixture, but not all the way to the top, as the rice will expand. Cover each zucchini with its lid.
- Place the zucchinis in a wide, shallow pot. Pour enough water into the pot so it comes just above halfway up the zucchinis, without covering them entirely. Add a little salt and pepper, and cover the zucchinis with a plate.
- Simmer over medium heat for 35-40 minutes, until the zucchinis are tender. When they are ready, pour the avgolemono sauce over them.
Avgolemono Sauce (Egg and Lemon Sauce)
- Beat the egg whites until they turn white and frothy. Then, add the egg yolks and beat again.
- Gradually add the lemon juice, stirring continuously.
- Slowly pour in some of the cooking liquid from the zucchinis and mix well.
- Pour the avgolemono sauce over the zucchinis and gently shake the pot in a circular motion to evenly distribute the sauce.
Cabbage Rolls with Avgolemono (Egg-Lemon Sauce)
Ingredients:
- 1 cabbage
- 500g ground beef
- 100g rice
- 1 bunch parsley, finely chopped
- 2 eggs
- 2-3 lemons
- Salt
- Pepper
- Olive oil
Instructions for the Cabbage:
- Using a knife, cut the cabbage core in a triangular shape, removing it to create a hollow that allows the leaves to soften.
- Place the cabbage in a pot with the hollow side facing down, add enough water to cover the cabbage, and bring it to a boil.
- Once boiling, cook for 5 minutes, turn off the heat, cover, and let it sit for about 30 minutes.
- Transfer the cabbage to a tray to cool, then carefully peel off each leaf.
- Cut off the thick center part of each leaf and split each in half. Repeat with all the leaves.
Instructions for the Meat Filling:
- In a bowl, combine the ground beef, rice, parsley, salt, pepper, and a drizzle of olive oil. Knead everything together and let it rest for 30 minutes.
- Place a tablespoon of meat filling on each cabbage leaf and roll it up.
- In a pot, heat a little olive oil, and if desired, line the bottom with a few extra cabbage leaves. Arrange the cabbage rolls in layers in the pot, making 2-3 layers if necessary.
- Once all rolls are in, place a deep plate on top to weigh them down, add water to cover, season with salt, and simmer on low heat for 45-50 minutes.
For the Avgolemono (Egg-Lemon Sauce):
- Whisk the egg whites until they turn white and frothy. Then add the yolks and beat them in.
- Gradually add the lemon juice, stirring constantly.
- Slowly pour in a bit of broth from the pot with the cabbage rolls, stirring to temper the mixture.
- Pour the egg-lemon mixture over the cabbage rolls in the pot, then gently swirl the pot in a circular motion to evenly distribute the sauce.
Enjoy these warm cabbage rolls with a creamy avgolemono finish!
Goat with Artichokes in Avgolemono Sauce
Ingredients:
- 2 kg goat or lamb
- 12 artichokes
- 8 spring onions, finely chopped
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 bay leaf
- 50 g white wine
- 2-3 tablespoons olive oil
- 1 bunch of dill or fennel, finely chopped
- Juice of 1 lemon
- 2 eggs
- Salt
- Pepper
Instructions:
- Cut the meat into pieces, wash it, and place it in a colander to drain.
- In a pot, heat the olive oil over medium heat and sauté the goat on all sides until browned.
- Remove the sautéed meat with a slotted spoon and place it on a platter.
- In the same oil, sauté the spring onions and the regular onion for 2 minutes.
- Add the sautéed goat back into the pot, along with the garlic, bay leaf, wine, water, and dill.
- Cover the pot, lower the heat, and let it simmer for about 1 hour.
- After 1 hour, add the artichokes, cover the pot again, and cook for another 20 minutes until the artichokes are tender.
For the Avgolemono (Egg-Lemon Sauce):
- Beat the egg whites until they become white and frothy.
- Then add the yolks and beat them as well.
- Gradually add the lemon juice while stirring continuously.
- Slowly add some broth from the goat into the egg mixture, stirring well to prevent curdling.
- Pour the egg-lemon mixture into the pot, gently shaking the pot in a circular motion to distribute the sauce evenly.
The dish is now ready to serve!
Lamb with Artichokes and Potatoes in Avgolemono Sauce
Ingredients:
- 1.5 kg lamb
- 10 artichokes
- 1 onion, finely chopped
- 5 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of dill, finely chopped
- 2 tablespoons olive oil
- 50 g white wine
- 150 g water
- 2 bay leaves
- Salt
- Pepper
- 2 eggs
- Juice of 1 lemon
Instructions:
- Cut the lamb into pieces, wash it, and place it in a colander to drain.
- In a pot, heat the olive oil and sauté the lamb on all sides until browned.
- Remove the lamb with a slotted spoon and set it aside in a bowl.
- In the same oil, sauté the spring onions, regular onion, and garlic for 2 minutes.
- Return the lamb to the pot, add the wine, bay leaves, and water.
- Once it starts to boil, add the dill.
- Lower the heat, cover the pot, and let it simmer for 1 hour.
- After 1 hour, add the potatoes and artichokes. Cover the pot again and simmer for another 20 minutes, just enough for the artichokes and potatoes to cook. If needed, add a bit more water.
For the Avgolemono (Egg-Lemon Sauce):
- Beat the egg whites until they turn white and frothy.
- Then add the yolks and beat them as well.
- Gradually add the lemon juice while stirring continuously.
- Slowly add some broth from the lamb dish into the egg mixture, stirring well to prevent curdling.
- Pour the egg-lemon mixture over the dish and gently shake the pot in a circular motion to distribute the sauce evenly.
Your lamb with artichokes and potatoes in avgolemono sauce is ready to serve!
Lamb Fricassee (Traditional Greek Recipe)
Ingredients:
- 1 kg lamb, cut into portions
- 3-4 lettuces, cut into thick strips
- 10 spring onions, finely chopped
- 1 onion, finely chopped
- 1 bunch of dill, finely chopped
- 50 g wine
- Olive oil
Instructions:
- Clean and wash the vegetables thoroughly, then place them on absorbent kitchen paper to drain.
- Heat the olive oil in a pot over medium heat. Sauté the lamb until browned on all sides, then transfer it to a bowl.
- In the same oil, sauté the onion until softened. Return the lamb to the pot, sauté for 2 more minutes with the onion, and then add the wine.
- Let the alcohol evaporate, add the spring onions, and pour in enough water to cover all the ingredients. The amount of water depends on how much sauce you want for the dish.
- Cover the pot and let it simmer on medium heat for 40-45 minutes until the meat is tender.
- Then, add the lettuce, herbs, salt, and pepper, and stir everything together. Continue cooking for another 15-20 minutes until the vegetables are soft.
For the Avgolemono (Egg-Lemon Sauce):
- 2 eggs
- Juice of 2 lemons
- Broth from the dish
Avgolemono Sauce:
- Separate the egg yolks from the whites and beat the egg whites until they turn white and fluffy.
- Add the yolks and beat them together with the whites until combined.
- Slowly pour in the lemon juice, continuing to stir.
- Gradually add hot broth from the pot while stirring constantly to avoid curdling.
- Pour the egg-lemon mixture back into the pot.
- Holding the pot by the handles, shake it gently to distribute the sauce evenly.
- Place the pot back on the heat and let it come to a boil briefly. The dish is now ready to serve!
