Category: Greek

Goose Breasts with Cactus Fruits – Recipe

Ingredients (2 servings):

  • 2 goose breasts
  • 6 cactus fruits
  • 2-3 tablespoons fruit vinegar, to taste
  • 50 ml Naxos kitron liquor, I had bought from Naxos island, when travelling in Greece in my Cyclades holiday
  • 50 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Seasons with salt and pepper both sides of the goose breasts.
  2. Cut off the top and bottom parts of the cactus fruits.
  3. Score the skins of the fruits from top to bottom.
  4. Peel off the skins of the cactus fruits with your bare fingers if the fruit is ripe enough. If not you can help yourself with a peeling knife.
  5. Halve each fruit lengthwise.
  6. Place them in about 1 litre water, bring to boil and cook on medium-low heat until the fruits get soft and mushy.
  7. Run the mushy-cooked cactus fruits through a sieve to remove the seeds, that are in a large number.
  8. If too much of the fruit pulp has remained with the seeds, add them again to some water, cook them a bit and repeat procedure with the sieve 1-2-3 times, until the seeds remain without much fruit pulp.
  9. Bring the cactus juice to boil, add the kitron liquor and cook until reduced to the desired thickness.
  10. Add a bit of salt and some fruit vinegar to adjust the tartness and saltiness to your taste.
  11. Add the butter to the pot, cook stirring a minute until it melts and incorporates, thickening the sauce even further a bit.
  12. Heat a large frying pan and fry the breasts skin side up for about 10 minutes until the fat of the skins has melted and the skin is nicely golden-brown and crispy.
  13. Increase the heat, flip the breasts and fry them meat side for another 2 minutes.
  14. Remove the breasts from the heat and let them rest for 5-10 minutes.
  15. Slice the breasts into half centimetre slices.
  16. Serve the sliced goose breasts basted with the cactus fruit sauce.

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste


Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

Ingredients (2 servings ):

  • 6 lamb chops
  • 1 lemon
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1 small red chilli pepper
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • a bunch of asparagus stalks

Preparation method:

  1. Chop the garlic.
  2. Chop the red chilli pepper.
  3. Squeeze the juice of half of the lemon.
  4. Mix together in a flatter bowl the chopped garlic, chopped chilli, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, I added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
  5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
  6. Meanwhile, prepare the asparagus:
  7. Wash the asparagus stalks and tear off their woodsy lower third.
  8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
  9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
  10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.