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Loufes lemonates (a kind of bird cooked with lemon)


  • 2 loufes or 2 ducks
  • 1 big head of garlic
  • 1-2 sticks of rosemary
  • 2-3 lemons (the juice)
  • salt, pepper
  • ½ -3/4 cup of oil
  • 2 cups of water

You scrape and twine the loufes well, pour vinegar to eliminate their smell and cut them into pieces. Put oil in the frying pan and fry them for a while. In a swallow stewpot, put some pieces of the birds, the quantity of the oil of ingredients, the garlic, the rosemary, salt and pepper and water. Cover and leave them to boil on a low fire
, adding some water if necessary. When the meat of the birds softens and its sauce is enough, put them away from fire. Strain the sauce and pour it inside the stewpot to boil for a while. Pour the juice of lemons and shake the stewpot. If the sauce is watery, melt inside the lemon, half spoon of corn flour, to become thicker.
You serve together with fried potatoes or rise.

This recipe has a delicious taste. In this way you could cook quails, hares etc.

Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.