I adapted this recipe from a book called Cookbook of Foods from Bible Days.
The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally.
If you want to use dried dill, use 1 teaspoon.
This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do.
We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.
Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.
From the village of Olympi on the island of Chios. Adapted from The Food of the Greek Islands. Posted for ZWT6. 1/4 cup crushed red pepper flakes and 3 tablespoons paprika may be substituted for the Aleppo pepper.