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1.200 - 1.500gr of pork meat (prefer the leg parts OR shoulder with low fats)
1 1/2 kg of celery
3-4 fresh onions
2 medium sized onions
dill
spearmint
a medium sized celery root
3 pieces of pimento
salt
pepper
olive oil (1/4 of a tea cup)
(The egg-lemon sauce)
2 egg's white
1 egg's yolk
1 1/2 - 2 lemon's juice
the kettle's broth
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1 Cook Greek is a “short-films” production from scratch. Its subject, -what else- the Greek traditional cooking!
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Watch the “how to prepare” numerous Greek dishes and follow Damian’s easy steps to fast & tasty cooking trips.
**The quantities (weight-length-heat) are showing accordingly to the EU metrics,
for e.g. grams-milligrams, centimeters, Celsius degrees etc.
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Special thanks to GEORGE for his aid with the text editing!
Special thanks to all those talented musicians that upload their superb music tracks for free, which I used to edit the films.
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- ENJOY!
Pork Celery & Egg-Lemon Sauce | 1 COOK GREEK
Теги
Greek cookingGreek traditional cookingKitchen labcookingGreektraditionalhow to cookmousakaspasticcioGreek saladtzatzikishefgrillmeatpastahow tofoodovenroastedstewpanI cook Greekporkcowsweetkitchenελληνική κουζίνακρέαςχοιρινόμοσχαράκιτζατζίκιμουσακάςάκηςπετρετζίκηςμπαρμπαρίγουσκαρμούτσοςστιφάδογκριλψητότηγανιτόβραστόφούρνογλυκόμακαρόνιαπαραδοσιακή ελληνική κουζίναchickenκατσαρόλαpork meatcelerypigeasydeliciousσελινοeggαυγο
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