Rabbit baked in garlic, feta and lemon sauce (Kouneli me skordo ke feta) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 143) by Aglaia Kremezi

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Notes about this recipe

  • TrishaCP on July 03, 2020

    I made this with rabbit legs, and it was really delicious. The feta cooks down into a creamy, lemony sauce and the rabbit was fork tender. A definite repeat.

  • Avocet on March 12, 2020

    I made this with chicken thighs, and it was excellent. Cooking time, of course was shorter than with rabbit. Served with noodles, and a side of roasted butternut squash. Easy to put together, great for a weeknight dinner. p. 143.

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