Frigadelia

The frigadelia is a traditional Paschal meze that claims paternity Lefkada, Roumeli, Epirus, and from the Cyclades mainly Kythnos.

Lefkada has the most valid arguments, since friga and fega It means liver in Italian, and the most authoritative researcher of Greek cuisine, Evi Voutsina, places it in Lefkada, which is known to have had a long-term relationship with Galinotati.

Whatever it is frigadelia are pieces of lamb liver wrapped in suet which are cooked in the oven or fried in olive oil or passed through a straw and baked like a skewer on the embers.

The preparation is simple.

First we wash the liver, we drain it and we cut it into pieces like big bites. Sprinkle with salt, pepper, oregano, while cinnamon, thyme, fennel and garlic can be used.

Dip the bowl in water, vinegar or alternatively lemon to remove the heavy smell. Let it open and drain it well.

Cut small pieces of graft and wrap the pieces of liver one by one. After they are cooked, we will squeeze the necessary lemon.

A robust meze, which some years ago, was baked in fufoudes by street vendors in the market of Lefkada.