Ελληνική κουζίνα - Elliniki kouzina - Greek kitchen - cooked in the oven

Notes: Mousaka: the famous Greek shepherd’s pie, minced meat with aubergines, potatoes and béchamel sauce. Stifado: two or three large chunks of beef stewed with small, sweet shallot onions. Kleftiko: the traditional ‘bandits’ meal, lamb cooked slowly in brown paper – the original takeway: the idea being that, if they were rumbled, they could just pick up the package and scarper, without leaving their meal behind (nowadays mostly cooked in foil). Stamna: chunks of beef or pork and vegetables, usually cooked individually in its own clay pot Yiouvetsi: chunks of beef or lamb with rice-shaped pasta,  usually cooked individually in its own clay pot Yemista: tomatos or capiscums stuffed with rice, sometimes with minced meat and rice. Kreatopita: Kefalonia Meat Pie, 1-3 meats and rice, in pastry; varies from taverna to taverna. Soutzoukakia: oblong meatballs cooked in a tomato base. Sofrito: slices of beef in a thin gravy, a speciality of Corfu. Pastichio: a minced meat base topped with layers of macaroni and a béchamel sauce. Panseta: Similar to belly pork but with more meat and less fat. Papoutsakia: courgettes stuffed with rice and minced meat. Bifteki: home-made beefburger. Kokkinisto: chunks of beef in a red wine sauce. Keftedakia avgolemono: meatballs cooked in an thin egg and lemon sauce (more like a soup). Kotopoulo fourno: Chicken breast / leg / somewhere in between cooked in the oven with potatoes. Exohiko: Pork roll stuffed with feta cheese and capiscum.

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