Adapted from Musa Dagdeviren, as presented at the 
Mousaka with Eggplants, Potatoes and Peppers Topped with Yogurt and Olive Oil Béchamel
Contrary to the mild dish my mother cooked, I add green chilies or plenty of freshly ground pepper to my veal and artichoke avgolemono. 
In a large, deep skillet or a Dutch oven, heat the oil over medium-high heat and sauté the meat in batches, turning often, until golden...
In a bowl mix together the ground meat with the scallions, parsley, breadcrumbs, olive oil and eggs. Season with red pepper and salt. Work the mixture well with the hands, cover and refrigerate for 30 minutes, and up to 4 hours.
In the winter, this dish is also made with peeled and sliced celeriac (celery root), along with bunches of the leafy, dark green celery that is common in Greece and the rest of the Mediterranean. This fragrant celery can be found in Asian markets under the name…
The meat, cooked together with the artichokes, takes on a delicious sweetness that is complemented by the tartness of the lemon juice. In many parts of Greece the sauce is often thickened with egg, making it avgolemono (egg and lemon sauce). But I prefer…
There are many recipes for keftedes (plural of kefte). Practically every cook has a unique mixture of ingredients. The following is a combination of recipes from Macedonia and Thrace that I developped for my first book 
This is my mother’s lemonato, the best I have tasted. Although this dish is commonly cooked at home all over Greece, it is rarely included in cookbooks. American veal is different from ours, in that comes from free range animals and, although very tasty, is tough and requires a special cooking method.
Greek Books
Out of print
- January 2007
- April 2007
- December 2007
- March 2008
- April 2008
- May 2008
- July 2008
- September 2008
- November 2008
- December 2008
- January 2009
- February 2009
- May 2009
- January 2010
- February 2010
- March 2010
- April 2010
- June 2010
- July 2010
- December 2010
- January 2011
- March 2011
- July 2011
- August 2011
- September 2011
- November 2011
- December 2011
- February 2012
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr