Lamb fricassee

This recipe was my grandmother’s, it then passed on to my father and finally me. As I always say on most of the recipes I post here, it is much easier than you think. It just needs time, dedication and a little bit of magic. I got it perfect the first time I tried to cook it, and almost never happens to me. So don’t be afraid of it, just give it a try!

You will need:

– 1.5 kg lamb in pieces

– 10 scallions or spring onions

– 1 bunch of dill

– endives or even better spiny chicory

– Salt

– Pepper

– Olive oil

For the egg and lemon sauce:

– 2-3 eggs

– 2-3 lemons

You start by saute the scallions, in a casserole, then put 1/3 of the chopped dill and raise the temperature a bit then place the meat in the casserole. In the meantime half boil the endives or spiny chicory, drain them (leaving just a little bit of water) and put them in the pan with the rest of the chopped dill. If needed you can add some fresh water. Lower the temperature and cook until meat is tender. A few minutes before the meat is ready prepare the egg and lemon sauce.

Preparation of egg and lemon sauce:

Beat the whites of the eggs (by hand or mixer)  until they become like a foam, add the lemon juice and the egg yolks one by one, without stopping to beat the mixture. When the mixture is smooth, take a big spoon and take some liquid from the casserole and poor very slowly over the egg and lemon sauce (this step is essential because if you put the sauce in the casserole with the meat, due to the heat the egg will cook and become like an omelet, so be very careful during this step, poor the liquid really slowly), after repeating this a few times you can now pour the sauce in the casserole and stir well until all ingredients are well blended together.

And that is it! You now have a delicious Sunday meal or lunch for those cold winter days!


Tabbouleh salad

This recipe is easier than you think. It only needs some patience to cut the parsley.

You will need:

– 2 2 cups finely chopped parsley

– 2 medium tomatoes cut into cubes (approx. 1 centimeter each)

– half a cucumber without the seeds

– 7 mint leaves finely chopped (or more if you like the strong taste)

-3 tablespoons olive oil

– half cup of bulgur

– 1 cup boiling water



Lemon (I use half a lemon, but you can use as you wish).


In a bowl, that withstands high temperatures, mix the bulgur with 3 tablespoons olive oil and then pour the cup of boiling water, cover well with foil to keep all heat inside and let stand for 15 minutes. Meanwhile finely chop the remaining ingredients. While some finely chop the parsley in a mixer, I do not like because it removes all of the juices so I prefer the traditional way using a cutting bench and a good knife. When we have finely chopped parsley, tomatoes, half the cucumber (removing the seeds with a teaspoon ) and mint, mix in the bowl or the final container where We will store our salad.  Strain juices from the bulgur and add it to the chopped vegetables.  Add salt and pepper to taste and finally pour over the lemon juice.


TIP: Unless you plan to serve it immediately better not to add the lemon because after a few hours it loses its sourness, and the one of the main flavors of this recipe is the sourness of the lemon.