History of Greek Food

Maria Iordanidou, Loxandra   ‘Add a lot of onion in the yialantzi dolma, so it will be tasty, but also add mint, to make it easy to digest.’  
Basically, most foods are suitably for stuffing. Bread, meat, innards, fish, oysters, eggs, vegetables, pasta, fruits have been stuffed, since a long time ago. The elaborated stuffing of pigs, [...]