EN 
EL 
Frying pans
Main Dishes
Description
Intense fire and the first ingredients are being fried. Tsipouro or a glass of local wine awaits the arrival of the exquisite Trikala meze. The smell of the recipe overwhelms with memories of camaraderie until today's cooking. It remains indelible and returns every time with thoughts of sweet anticipation. With the first forkful, images of a lit fireplace, snowy fir trees and friendly warmth come from the depths of the taste and become a favorite memory.
It is our leek and the way to tell unique tasty stories from the prefecture of Trikala through a simple recipe but with great and famous protagonists.
Description
Intense fire and the first ingredients are being fried. Tsipouro or a glass of local wine awaits the arrival of the exquisite Trikala meze. The smell of the recipe overwhelms with memories of camaraderie until today's cooking. It remains indelible and returns every time with thoughts of sweet anticipation. With the first forkful, images of a lit fireplace, snowy fir trees and friendly warmth come from the depths of the taste and become a favorite memory.
It is our leek and the way to tell unique tasty stories from the prefecture of Trikala through a simple recipe but with great and famous protagonists.
Ingredients
1 kilo pork (shoulder or leg) cut into cubes
1 kilo leek cut into slices
olive oil
lemon
salt
pepper
Execution Instructions
In a saucepan, sauté the meat until golden brown. Then add the leek, a little water, salt, pepper and let it boil. Finally, add the lemon and optionally oregano and chopped parsley.
Share the recipe!
Recipes
Mutton With Barley
Sometimes in a pot, sometimes in a large cauldron… The mutton marked an important day. The barley too! In festive churches for...
Stuffed Potatoes With Tahini
A Lenten recipe that contains all the nutrition and care of the monasteries of Meteora. Elaborate wrapping, flavored filling...
Spatula
Famous yet local, traditional yet refined flavor, which has syrupy sponge cake at its heart and takes off "bathed" by this...