Braised turkey with scallions, lemon and dill (Galopoula me freska kremydakia) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 133) by Aglaia Kremezi

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Notes about this recipe

  • Eat Your Books

    See recipe for variation with egg-lemon sauce.

  • sometimes on October 14, 2025

    Made as written using water, chicken, a reduced cooking time as instructed, and served with rice. I’d think about cutting the wine and lemon juice a bit particularly if using water. I trimmed excess fat and skin from the chx thighs pretty aggressively as I was worried about the sauce being too fatty. It turned out in the rich end of the acceptable range for my taste but definitely needs the suggested carbs to soak it up. Relatively vague and DIY recipe, which seems typical for the book. For example it mentions reducing the sauce if it’s “too thin” with no instruction as to the proper consistency. (I just did nappe) There was also a great deal of sauce relative to the chicken. I’d think about boneless skinless thigh on a remake to get a little bit better ratio and cut down on the fat content. As with many braised chicken recipes probably some room here to stick it in the oven and end up with crispy skin as well. Overall I enjoyed this despite how all that sounds

  • memphiseat on March 10, 2025

    This was delicious. I used a full half turkey breast as opposed to turkey parts, so it was a bit difficult to maneuver in the pot. But the scallion, lemon, and dill sauce was wonderful, especially served with orzo.

  • twoyolks on December 27, 2016

    I found the flavors of this to be just odd. The lemon flavor was too strong and contrasted badly with the turkey.

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