Method:
We cut the wild boar in serving portions. We cut the onions in square pieces and we sauté them in casserole with a little olive oil for five minutes. After that, we add the wild boar, the small onions, the wine, the allspice, the bay leaves, the salt and the pepper. We cover the casserole and cook it until the meat has softened (about 2 hours in medium heat). We serve the wild boar with red wine.

Method:
Mix the following ingredients in a bowl and form to small meat-balls: minced meats, onions, rice, egg, parsley, salt, pepper. Afterwards roll them in the flour. Half – fill a saucepan with water add the olive oil, carrots, tomatoes, little salt and pepper. Boil for about 10 minutes. Subsequent add the meat balls and leave cooking about 30 minutes.
Kali orexi.

We wish to thank Vivi Kalaitzaki, who send us this recipe.

Click here to learn more about Vegera, the excellent cafe - taverns!

Method:
Cut the okra diagonally, pointy at the end without breaching them. Afterwards wash and drain the hulls (Hint: If one blans the okras in cooking vinegar water and deters then coldly, the mucilage in the vinegar water stays). Now sprinkle them with vinegar and salt and live them.
Cut the lamb into portions, wash it and leave to drain. Bring the oil to a medium temperature in a pan and saut the meat with the chopped onions 3-4 min. Add the chopped tomatoes salt and pepper (if wanted also garlic and oregano) 3 cups warm water, cover the pan and leave to cook for one hour.
After add the okra and parsley some water if need it and continuing cooking for about another 20 min.
Kali orexi.

We wish to thank Vivi Kalaitzaki, who send us this recipe.

Click here to learn more about Vegera, the excellent cafe - taverns!