Patates to Fourno (pa- tah -tes stoh for -no): Oven roasted potatoes. My favorite dish. * Briam(bree- am ): roast vegetables. Usually contains potatoes, onions, zucchini, eggplant, garlic and tomatoes. * Rivithia (reh- vee -thya):...
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Patates to Fourno (pa- tah -tes stoh for -no): Oven roasted potatoes. My favorite dish. * Briam(bree- am ): roast vegetables. Usually contains potatoes, onions, zucchini, eggplant, garlic and tomatoes. * Rivithia (reh- vee -thya): Chickpea stew. Araka (ah-rah- kah ): Peas. Cooked with onions and tomatoes. * Stifado(stee- fah -doh): Stew made with lots of small onions, tomatoes and either rabbit (kou- nell -ee), lamb(ar- nee ), or octopus(ach-ta- poh -thee). * Dolmades (doh- mah -des): Grape-leaves stuffed with rice, onions and sometimes ground beef. * Macaronia (mak-ah- ron -ya): Spagetti as we call it. Served with ground beef (meh kee- mah ) or tomatoe sauce ( sal -tsa). If you want to say without meat say ho-ris kray-ahs. * Mousaka (moo-sah- kah ): Baked and similar eggplant parmegeon but not as tomato saucy. Contains eggplant, potatoes, onions, ground beef, oil, cinnamin, and a flour, milk and butter topping. * Pastitsio(pah- sti -tsyo): Like Lasagna but not as saucy. Layered noodles, meat, tomato sauce and topping similar to mousaka but denser. * Anginares (ang-ee- nar -es): Artichokes in lemon and egg sauce with potatoes.
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