top of page



Grilled Ouzo and Nutmeg Lamb Chops​


  • 1 ½ cups ouzo

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons freshly grated nutmeg

  • 1 teaspoon cracked peppercorns

  • Salt

  • 12 lamb loin chops

*Pair with a bold, Greek red wine*


  • Pour the ouzo into a shallow dish just large enough to hold the lamb chops in a single layer; add the olive oil, nutmeg, peppercorns and a big pinch of salt. Turn the chops in the marinade to coat. Let stand at cool room temperature for 3 hours, turning the chops every 30 minutes.

  • Light a grill. Remove the chops from the marinade and season with salt and pepper; reserve the marinade. Grill the chops over a medium-hot fire, basting frequently with the marinade, until lightly charred outside and medium rare within, about 8 minutes per side.

ouzo chops.jfif

Ethiopian Beef Tips


  • 5 tablespoons of niter kibbeh or plain, unsalted butter

  • 2 medium onions, chopped

  • 3-inch knob of ginger, minced

  • 6 medium cloves garlic, minced

  • 2 tablespoons of berbere

  • Kosher salt

  • 1 pound beef sirloin cut into 1 inch cubes and trimmed of fat

  • 1 tsp. vegetable oil

  • 1 tsp. lemon juice


  • Melt niter kibbeh or butter in a heavy saucepan on medium heat. Then add onions, ginger, garlic, and berbere.

  • Reduce heat to medium-low and stir often until onions are golden.

  • Transfer to a food processor and blend, but stop before it is completely blended into a puree.

  • Once blended, return mixture to saucepan and season to taste with salt. Return to heat to keep warm.

  • Season beef on all sides with kosher salt, then heat vegetable oil in a 12-inch skillet over high heat until slightly smoking.

  • Add beef into skillet but make sure each beef cube has room to touch the bottom of the pan so it will completely brown—you can cook in batches if you don’t have enough space in the skillet.

  • Cook one side of the beef at a time (about 3 minutes or until well-seared) and then use tongs to flip the cubes.

  • Continue searing all sides of the beef tibs until cooked to your desired level doneness.

  • Toss the beef in the sauce and season with lemon juice.

ethiopian beef.jfif

Braised Rabbit

with Garlic


  • 3 tablespoons olive oil

  • 1 domestic rabbit or snowshoe hare or 2 cottontails, cut into serving pieces

  • 1 large yellow onion, sliced into 1/4" pieces from root to tip

  • 1 head of garlic, cloves whole but peeled

  • Salt

  • 1/3 cup sherry vinegar

  • 1 bay leaf

  • Black pepper

  • 1 cup peas


  • Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.

  • Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.

  • When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.

braised rabbit recipe.jfif
bottom of page