pfoley wrote:

> That recipe seems totally different from Irish Lamb Stew and Beef Stew, but
> I guess that is why its called Greek Lamb Stew. I would much prefer the
> Irish Lamb Stew version. I do love Greek Shish Kebob with either lamb or
> beef, peppers, onions and tomatoes over rice, but that is the only Greek
> food I know.

Greek food rules. I love it. I often go to Greek restaurants. They don't
usually have a lot of variety, but instead seem to stick to a few
traditional dishes, mostly with simple ingredients, and done well. My only
problem with greek restaurants is the north americanized version of greek
salad. All you need for a Greek salad is cucumber, onion, tomato, feta,
Kalamata olives, salt and pepper, oregano or marjoram, lemon juice and
olive oil. Chop and slice ingredients, toss them together, season them with
salt pepper, a little oregano and then squeeze some lemon juice over it and
drizzle some olive oil on top. You can't beat it on a hot simmer day.

The typical marinade for grilled meats is olive oil, lemon juice, garlic,
oregano and salt and pepper. It can be used with pork lamb, beef or
chicken.

Even a simple sandwich can be a tasty experience. There is no lunch nicer
than a proper Gyros, or a Slouvaki in pita with onion, tomato and tzatzikis

Greek desserts are amazing. I love Baklava, too bad about my nut problem,
but it is worth suffering for. And then there is Galactaboriko, a sweat
thick custard baked in phyllo pastry and drizzled with a sweet honey syrup.