Charcoaled Frigadelia (Grilled Liver Chunks)

Ingredients 

• liver of 2 lambs
• caul fat of 1 lamb
• salt
• pepper
• cinnamon powder

Method

1. Rinse the liver and cut into chunks. Add the cinnamon powder and season with salt and pepper. Combine everything well so that the spices infuse the liver. 

2. Dip the caul fat into warm water, spread it and cut it into large pieces. Wrap each liver chunk with a piece of caul fat and secure with a cocktail stick. Alternatively, you can thread the wrapped chunks onto metal skewers.

3. Chargrill the frigadelia until they turn brown on all sides.

portions 12

Preparation Time 15 minutes

Baking time 20 minutes

Source: www.argiro.com.gr

Beef liver stew with bell peppers and feta cheese

At last I 've created a liver dish which is neither baked or fried. So here is my twist with coloured bell peppers and feta cheese, served with pilaff. When you buy liver remember to check if it is spotless and consume it within the same day.

Ingredients

• 1/3 tea cup of extra virgin olive oil
• 1 kg beef liver
• 1 dried onion, finely chopped
• 2 green bell peppers, cut in strips
• 2 red bell peppers, cut in strips
• 1 kg fresh tomatoes, grated
• 1/2 tea cup of dry white wine
• 1/2 tea spoon dried oregano
• 1 tea cup feta of cheese, crumbled
• salt
• freshly ground pepper
• a little parsley for garnishing
• pilaff for serving

Method

Cut the liver in thick strips. Warm the olive oil in a pan over medium heat and cook the liver in for 3-4 minutes until it changes colour. Then transfer it to a platter. Wilt the onion and peppers for 2 minutes in the same oil. Pour the wine in, wait until it evaporates and add the tomatoes.

Put the liver back to the pan along with its juices and cook it for 15-20 minutes. Season with salt and pepper towards the end of cooking time. Then sprinkle with the oregano, parsley and crumbled feta cheese. Remove from the heat and wait for 2 minutes to allow cheese to melt. The sauce must be completely reduced. Serve with pilaff.

portions 5

Source: argiro.com.gr

Frigadelia

A delicacy that comes from Central Greece. Every year we gather in Paros, friends and family together, about 30 of us, from all over Greece and we celebrate Easter, each making his own traditional culinary contribution! Now this is a very tasty one, indeed!

Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method

Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12

Preparation Time 15 minutes

Baking time 6 minutes

Source: argiro.com.gr

Mayeiritsa

Summary
Traditional Easter Soup
Servings: 8

Ingredients

• 1/2 lb of lamb's intestines
• 1 lamb's liver
• 1-2 medium lemons, juiced
• 1 small lettuce (leaf), finely chopped
• 3 oz of olive oil
• 6 oz of rice
• 4-5 scallions, finely chopped

Directions

• Wash the liver and intestines well and drain.
• Boil in water for 40 minutes, skimming the froth.
• Remove from the pan and chop into small pieces.
• Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
• Add it all to the stock and boil for half an hour.
• Add the rice and simmer for another 15 minutes.
• In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
• Slowly add a little stock from the pan while beating.
• Slowly beat in this mixture to the stock pot and stir well.
• Do not allow the soup to boil.
• Serve immediately, garnished with finely chopped dill.

Source: EatGreekTonight

Tziyerosarmas

Summary
Lamb or Calf Liver. 
Servings: 4

Ingredients

• 1 beef liver, lamb or calf
• 4 tablespoons of unsalted butter, melted
• 2 tablespoons of dill, chopped
•  5 eggs
• 3/4 cup of milk
• 1 teaspoon of mint, chopped
• 1-2 pinches of pepper
• 1/2 cup of raw rice
• 2-3 pinches of salt
• 1-2 sausage casings
• 1 scallion, chopped

Directions
 Stuffing:

• Skin the liver.
• With scissors, cut it into small pieces and place them in a bowl.
• Add rice, eggs, scallions, dill, mint, salt and pepper and mix well.  
• Wash the casings and dip them in warm water to open them well.
• Place the stuffing in the casings (as you would stuff a sausage).
• Fold the edges over carefully and place folded side down on a buttered pan.  
• Pour the melted butter over top and bake at 325 degrees for 45 minutes.

Source: EatGreekTonight

Sykotakia Ladorigani

Summary
Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids!
Servings: 5

Ingredients

• 1 lb of beef's liver
• 2 cloves (optional)
• a little flour for all purposes, for dredging
• 1 lemon, squeezed
• a little oil, for frying
• 1 pinch of oregano
• 1 pinch of pepper
• 1 pinch of salt

 Directions

• Wash the liver very well.  
• If using lamb or calf liver, cut it into strips or cubes.
• Season the liver with salt and pepper and dredge in the flour. 
• Shake off excess and fry in the olive oil over medium-high heat. 
• Add the oregano, lemon juice and garlic (if used).  
• Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
• May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Source: www.eatgreektonight.com

Little Liver and Garlic Parcels - (Frigadelia)

Greek : Φρυγαδέλια

INGREDIENTS

• 300 gr. calf's liver thickly sliced 2 tablespoons
•  finely cbopped parsley 
•  2 cloves garlic, peeled and crushed 
• 3 large pieces lamb's caul (it's the lining of the stomach) 
• salt and a lot of pepper
• sunflower oil, for frying
• lemon quarters, to serve 

 Serves 4 persons!

METHOD

Slice the liver into pieces about 10 cm long and 5 cm wide. Mix the garlic with the seasoning and parsley and place a thin line of this mixture down the centre of each slice of liver. Place the caul in a bowl of warm water to make it pliable; cut large pieces off the caul and gentlv stretch each one, to avoid it tearing. Roll up each slice of liver and wrap it as neatly as possible in the caul to form a short cigar shape. Secure it with a toothpick and keep in the refrigerator untit needed.
Fry in a frying pan, grill on charcoal or roast in the overn the parcels gently but briefly, altogether untit they are light golden. Take out and discard the toothpicks. Slice each parcel thinly, sprinkle lemon juice over them and serve.

Source: Greek-recipe.com