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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put on the bottom of your ceramic pot the wine-twigs crosswise forming a grid. | 2. Put the pieces of meat over the wine-twigs. If you like you can roast the meat in a frying pan with some olive olive oil in advance. | 3. Spread one tablespoon of dill on the meat. | 4. Cover your meat with feta (optional), potatoes and add salt, pepper and the remaining dill. | 5. Add the wine and the olive oil. | 6. Cover the ceramic pot with the cover or with tinfoil. | 7. Put it in the oven for 2 hours at 200°C During cooking check from time to time if there is enough liquid; if necessary add some wine. | 8. If you wish a very tender preparation, continue to cook for 1-3 hours at 120°C. | 9. Note: I use a "Römertopf" for this recipe (link: http://www.roemertopf.de/english/). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wine				13623.0	193.59	28.68	0.0
lamb	1000			1211112.0	0.0	76567.68	97932.24
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
dill	2	tablespoons	cut	0.4784	0.0781	0.0385	0.0125
wine	300	cup		13623.0	193.59	28.68	0.0
potato	1000		peeled sliced	-	-	-	-
feta cheese	50			19800.0	306.75	1065.75	1596.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.