Travel Reference
In-Depth Information
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amelitita hirina vrasta
(boiled pork testicles) Cooked with onions and celery and served with a dressing of garlic,
cloves, thyme, olive oil and lemon juice.
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karalous keftedes
(fried snail balls) Minced and boiled with chopped onions, potatoes and eggs, then coated in flour
and deep-fried.
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karaolous me pnigouri
(snails with bulgur wheat) Boiled snails which are then fried with chopped onions and toma-
toes and served on a bed of bulger wheat.
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kokorets
(offal wrapped in intestines grilled over charcoal) Lamb liver, lungs, heart, spleen, glands - you get the pic-
ture - chopped into medium-size pieces, wrapped in intestines and grilled over charcoal for approximately 1½ hours.
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mialle arnisha vrasta
(boiled lambs' brains) Halved and served with olive oil, chopped parsley, lemon juice and salt.
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zalatina
(jellied pork) Ingredients include one small pig's head, two pig's trotters, eight oranges and a few red-hot
peppers.
