Retsina

For the moussaka pie: • breadcrumbs • olive oil • large yellow potatoes, skin on, sliced 1/4” thick, soaked in salt water • eggplants, skin on, sliced 1/4 “ thick, soaked in salt water • dry blue cheese, crumbled • grated cheddar cheese • For the lamb tomato sauce: • lamb chops, or 2 pounds of minced lamb • milk for lamb marinade • chopped fresh mint • red tomato puree •

chicken cut into bite-sized pieces • peppers, green, cut into rings • sweet red peppers cut into rings • retsina (traditional Greek white resinated wine) • salt • pepper • oregano • paprika • little curry powder • mustard • olive oil

margarine (at room temperature) • sugar • vegetable oil  • retsina (resinated wine) or orange juice • sesame seeds • baking powder (one packet) • all purpose flour, as much as it takes (about 1 kg)

white wine or retsina (resinated wine) • granulated sugar • cinnamon sticks • [] • juice of 2 tangerines • peel of 4 tangerines

wild boar • baby shallot onions (for stifado) • white wine, preferably with a fruity aroma (not retsina) • little bit of vinegar • bay leaves, garlic, allspice, grains of pepper, cinnamon, nutmeg and orange zest • tomato paste

eggplants • potatoes • kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan) • salt, pepper, sugar • parsley, finely chopped • ground beef • chopped peeled tomatoes • tomato paste • white wine (retsina if available) • onions, finely chopped • olive oil • beef stock cube •