Taste Atlas: The pork chops at the top of the best lamb dishes – Seven Greek recipes at the top of the world

Greek lamb chops won the top of the list of Taste Atlas with the best for and those who have tasted the supreme dish of Greek cuisine know that it is rightfully in this position. In fact, in the same list of Taste Atlas as the top lamb recipes there are a total of seven Greek dishes that Greek fooders have learned to honor: The ribs are in 1st place, the thief in 8th, smoked lamb in 11th place, the classic lamb with potatoes in the oven is in 21st place, the Cretan opposite in 22nd place, the mauri Kalymnos in 100th place and the titty Karpathos in 102nd place. However, the leading lamb dish, the recipe that highlights the greatness of the lamb (and the cook), the lamb on the suvla is not on the list… 1st place on the ribs “The lamb chops on the grill are a traditional Greek dish that is popular throughout the country and usually enjoy it as a main dish. Lamb chops are usually marinated in various combinations with olive oil, lemon juice and a variety of fresh spices before being baked on the coals. They are usually served with potatoes, salads or creamy and refreshing tzatziki” writes Taste Atlas. Lamb Carries strong realistic consnotations, and lamb dishes have been the traditional Easter meal for centres. Learn more about the bestrated lamb dishes in the world: — TasteAtlas (@TasteAtlas) Thiftiko in 8th place “Stephentiko is a Greek dish usually made in festive events. Wrap it in foil and bake it in an oven. It is called a thief because it comes from the “thiefs”, rebels of the mountain of the Greek Revolution who cooked the food underground, so that no aromas are lost or the smoke is seen, as it could reveal their positions. Today it is slowly baked to be juicy and slippery from the bone. Stealing is usually cooked with potatoes that absorb the juice. Other accompaniments may be red peppers and tomatoes. It is recommended to combine the dish with a glass of red wine” comment on Taste Atlas. Cigarette in 11th place “Cigaristo is a traditional Greek dish and comes from Crete. It is prepared by sautéing onions in oil, then adding the lamb and sautéing it into the pan or clay vessel at low fire. Towards the end of cooking, add some lemon to “turn off” the dish. However, there are many variations and some cooks use additional ingredients such as garlic and wine. What is important is that meat is cooked slowly for several hours until it becomes incredibly tender,” writes Taste Atlas. Lamb with potatoes in the oven in 21st place “This Greek classic dish consists of a combination of baked-in the potato oven and a lamb thigh, which can be marinated or seasoned with olive oil and fresh herbs. The dish is made mainly for special occasions or family gatherings and is usually served with a little lemon juice. It is accompanied with salad and bread on the side” is the description for the dish that stars in Sunday meals. Compared to 22nd place “The contrast is a traditional meat cooking technique in Crete. A young lamb (or a goat, in rare cases) is cut into four pieces (called gulls), salted and placed in large wooden souvlakis around the fire in a circle, taking into account the direction of the wind, the intensity of the fire and the distance between the flame and the meat. This process lets meat be baked in its own fat with heat coming from flames. The name opposite means opposite the fire, describing this unique technique. Meat is cooked slowly, sometimes up to 6 hours. Previously the opposite was common in the villages of Psiloritis, but today we find it anywhere in Crete. Traditionally, cooked by men, most of the time shepherds” is the description of Taste Atlas. Mauri Kalymnos in 100th place “The mauri or muuri consists of an entire lamb or goat that is usually generously sprinkled with salt and pepper and is spread everywhere with fresh butter before being filled with chopped lamb liver, rice, onions, tomatoes, olive oil. In the mixture they usually put herbs and spices such as bay leaves, cinnamon, cumin, carnation, mint, rosemary, oregano, dill and pepper. Other common ingredients contained in the filling are pine cones, raisins, eggs, cheese. After being filled, it is placed in a clay vessel, covered with lid and left to be baked in traditional wood oven for many hours. Traditionally, the pot is sealed to encapsulate the heat and aromas inside, resulting in the meat being incredibly juicy, tender and delicious. Another interesting element about this speciality is that people used to close the whole brick oven to ensure that no smoke or smell would come out. This practice is believed to have resulted from the need for islanders to hide their food from the Turks and pirates. In Kalymnos, this meat delicacy is usually prepared and served at Easter. Similar dishes with small variations are enjoyed in the rest of the Dodecanese.” Byzantium Karpathou in 102nd place “Byzanti is a meat special from Karpathos that is part of the Greek tradition. It usually consists of either a goat or lamb that is filled with finely chopped materials, rice, or oatmeal, and onions. The filling is usually perfumed with carnation, cumin, cinnamon, garlic, dill, pepper, pine cone and raisins. Once filled, they put it in a traditional wood oven, shut it down and let it bake slowly during an entire night. This long and slow cooking process gives a unique taste to meat and makes it incredibly juicy. The next day, Easter Sunday, they take it out of the oven and put it directly on the table. Locals usually enjoy this delicacy with plenty of fine wine.”

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