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    You are in: Home / Greek / Papoutsakia Recipe
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    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 19, 2009

      This recipe is a little labor intensive, but the end result is well worth the effort. It was delicious! My husband, myself, and a friend we had over all loved it. We would definitely make this again. Thanks for posting!

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    • on September 14, 2008

      This is a great recipe for one of my taverna favourties. I didn't chop the onion or aubergine flesh very finely but gave a quick burst of a blender-stick in the pan to get the consistency I wanted before I added the lamb mince back in. I left out the olives (I don't recal ever having those in the dish in Greece). The hint of cinnamon was spot on, as was the nutmeg in the yoghurt/feta topping (which was really nice).

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    • on March 12, 2006

      This is quite similar to a stuffed eggplant dish I've made for years, but different in that it uses an egg-yogurt mixture with feta in place of a classic white sauce (roux plus cream). The result is more tangy and absolutely delicious. I did omit seasoning with salt, but the feta cheese adds saltiness.

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    Nutritional Facts for Papoutsakia

    Serving Size: 1 (774 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 887.7
    Calories from Fat 555
    Total Fat 61.6 g
    Saturated Fat 27.4 g
    Cholesterol 282.8 mg
    Sodium 640.1 mg
    Total Carbohydrate 31.4 g
    Dietary Fiber 11.4 g
    Sugars 16.8 g
    Protein 48.4 g

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