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Orders placed from 30/09 to 06/10 will be served from 07/10. Thank you for your understanding!
Step by Step Instructions
  • Step 1: Heat the οlive oil in a deep frying pan and sauté the livers well.
  • Step 2: Add the onion and cook until soft.
  • Step 3: Pour in the brandy and then the krana liqueur and cook for 2-3 minutes until all the alcohol evaporates, add the cinnamon stick, the pine nuts and the rice and cook for 12 minutes. Season with salt and pepper.
  • Step 4: Cut the dried prunes in the middle and stuff them with the liver filling.
  • Step 5: Serve in a wide platter.
Ingredient List
  • Ground black pepper
  • 30 dried pitted prunes
  • 500g chicken livers, finely chopped
  • 50g Glazed rice
  • 50ml brandy
  • 50ml krana liqueur
  • 50g pine nuts
  • 100g Extra virgin olive oil
  • 1 onion, cut into rings
  • 1 Whole cinnamon sticks
  • Fleur de Sel

Stuffed prunes with chicken livers and nuts

  • Preparation
  • Cooking
  • 6
An outstanding dish combining the ripe flavour of liver with the sweetness of prunes.
Product Qty
«Nihaki» long grain white rice from Macedonia "Agrifarm Premium Products" 500g
Handpicked fleur de sel from Schinousa "Valsamo" 130g
Sugar-free sun-dried plums from Xylokastro "Thirsty Fruits" 200g
Black pepper in grinder from Attica "Kollectiva" 70g
Extra virgin olive oil «One & Olive» from Messinia "Olive Ergo Anagnostopoulos" 750ml
Traditional liqueur «Kanela» with cinamon from Attica "Roots" 350ml
  Products of Greece