Using ingredient rigani
Arni Souvlaki
- 8 cooking time
- 4 cm
- 3 bay leaves
- 2 kg
- 2 garlic (cloves)
- 1 leg lamb
- 1 lemon
- 120 ml dry wine (white)
- 120 ml olive oil
- 4 gr rigani (dried)
Kokoretsi Tis Souvlas
- 500 lamb hearts
- 3 1/2 lemons
- 3 bay leaves
- 2 lamb kidneys
- 1 1/2 lemon
- 1 onion
- 250 gr lamb sweetbreads
- 120 ml olive oil
- 3 gr parsley (chopped)
- 3 gr salt
Kokoretsi Tis Souvlas
- 500 lamb hearts
- 3 1/2 lemons
- 3 bay leaves in
- 2 lamb kidneys
- 1 1/2 lemon
- 1 onion (grated)
- 1 black pepper sausage casings (freshly ground)
- 250 gr lamb sweetbreads
- 120 ml olive oil
- 3 gr parsley (chopped)
Rigani Cheese Bread
- 1 tepid
- 1 egg yolk
- 375 gr wheat flour (whole)
- 350 gr feta cheese
- 45 ml olive oil
- 30 gr rigani (dried)
- 30 ml warm water
- 12 gr dry yeast (active)
- 1 gr fine sea salt (grain)
- 1 gr mint (dried)
Arni Lemonato
- 8 oven temperature
- 3 garlic (cloves)
- 2 kg
- 2 lemons
- 1 leg of lamb
- 575 gr potatoes
- 240 ml water (hot)
- 28 gr butter
- 2 gr rigani (dried)
- some salt and pepper