GREEK Easter table (traditionally.)

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Lamb On The Spit.
execution
Roasting lamb from the tail and push to get the spit from the center of the head.
Season to taste the lamb from the inner side. You can put oil on hand minimum (or a kitchen brush) and the lamb smeared outside to hang onto the lamb with salt. Then salt and pepper and externally at the back, neck, feet.
The sew the opening with a needle with a thread or wire minute. This is not to run the suet in cooking, otherwise it could stay and open.
The twinge and alatopiperoma made by the previous night.
On Easter Sunday morning preparing the fire. You make a pit of coals in the length of the Lamb.
The fire must be very low. To cook the lamb wants 2-3 hours depending on the heat you have. The authority wants quick turn, helps to prevent "grab" the lamb that is not burned.
Cooking the lamb wants patience. Do not rush to cook, wants to put up high and low fire. If you put low (near the fire) will cook faster but can burn.
Important role in salt taste plays and how you put (depending on how salty you want it).
sakisgalan

many old GREEK RECIPE[Tas Kebab]

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Materials
1 kg beef into bite-sized pieces
1 red pepper in washers
2 MEASURES onion slices
2 pieces of garlic
.2 crushed tomatoes, 4 tablespoons tomato paste.
1 cup red win
Olive oil 1 cup wine, 1 / 12 cup water, 1 tablespoon pepper.
1 teaspoon oregano 1 / 4 teaspoon cinnamon,
1/8teaspoon cloves,1 bay leaf, 1 / 2 teaspoon sugar.salt.
execution
Heat the olive oil and saute onion, garlic, and peppers.
add the meat and leave it up to save the liquid completely.
add the spices and after deep fried meat and pour the wine.
END Put the tomatoes and water, and put the meat until they become very soft,and stay with the sauce.
even a few secrets.
Serve it with rice or mashed.
sakisgalan.