Kokkari dressing from Kokkari: Contemporary Greek Flavors by Erik Cosselmon and Janet Fletcher
- black peppercorns
-
Greek oregano
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Accompaniments: Grilled lamb riblets with lemon & oregano (Arnisia plevrakia lemonata me rigani); Grilled lamb's tongue (Souvlaki apo arnisia glossa); Grilled sweetbreads with fava & feta puree (Glykadia sti schara me koukia ke feta); Grilled swordfish with cabbage salad & skordalia (Xifias me skordalia ke lahanosalata); Spit-roasted spring lamb (Arnaki sti souvla); Spiced ground lamb skewers (Souvlaki arnisiou kima); Grilled rabbit skewers (Kouneli souvlaki); Artichoke, eggplant & pepper skewers with Greek yogurt (Aginares souvlaki)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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