Moussaka (as made by Patrick Leigh Fermor’s housekeeper)

This recipe comes from Rick Stein’s TV series From Venice to Istanbul. This featured in the programme where he visited the home of the late Patrick Leigh Fermor and ate a moussaka cooked by PLF’s housekeeper, Elpida Beloyannis. Continue reading


Lamb and pork sheftalia with tahini and yoghurt dressing

I’ve written about Sheftalia before, here, but this is a slightly different version, one that contains a mixture of both pork and lamb. Continue reading


Sheftalia are a kind of sausage really, but they are made using caul fat rather than a sausage casing made from the intestines.

Caul fat is the lacy fat that comes from pigs and sheep and which is found around their internal organs.

You can buy it from a good butcher and might need soaking in vinegared water, but mine was fine as it was.

The filling for sheftalia can be pork, lamb or beef, but I think that pork is best. Continue reading

Courgette and feta fritters

This is a lovely Summery dish.

You grate courgettes into a colander, about one large one per person, and salt them. Put a side plate on top of them and keep on pushing down to press the water out from them. You need to leave them for around 30-45 minutes to give the salt a chance to draw out the water.

Then you put them in a large mixing bowl with a crumbled block of feta cheese and add enough flour to make a thick paste with a couple of beaten eggs. Then add in chopped herbs, I like dill and parsley, a finely chopped chilli, salt and pepper.

Next heat up your oil in a deep pan, a wok or a deep-fat fryer to 180C.

Then, using a table spoon, take balls of the mixture and drop them carefully into the hot oil in batches of five or six. Don’t crowd the pan, because you need room to turn them.

When they are done, remove them with a slotted spoon and drain them on kitchen paper while you cook the rest.

They are lovely with salad and a chilli sauce or a thinned yoghurt and tahini sauce, a tzatziki-type sauce or in a wrap with some salad.