1/4 cup sugar
1/2 cup red-wine vinegar
a 28- to 32-ounce can whole tomatoes including juice, chopped
1 cup dry red wine
2 teaspoons dried rosemary, crumbled
1 cinnamon stick
1 bay leaf
6 lamb shanks (about 6 pounds total)
1 pound pearl onions (about 3 cups)
2 pounds small red potatoes
3 large garlic cloves, sliced thin
1 tablespoon olive oil
lamb, shank, stifado

2 tbsp extra-virgin olive oil
1 tbsp chopped fresh garlic
1 1/2 tsp oregano
3/4 tsp freshly ground black pepper
3/8 tsp kosher salt
3/4 lb lamb, cut from the leg into 12 equal-sized cubes
2 yellow bell peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas

Yogurt-Garlic Sauce
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
3/4 cup nonfat Greek-style yogurt (such as Total brand)
1 tsp chopped fresh garlic
lamb, souvlaki, yogurt

For phyllo crust
4 cups all-purpose flour plus additional for dusting
2 teaspoons salt
3/4 cup water
1/2 cup whole-milk yogurt (preferably Greek)
3/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar

For filling
6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
5 large celery ribs, finely chopped (about 3 cups)
1 teaspoon salt
1 cup chopped fresh mint
2/3 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
1/4 teaspoon black pepper
3 large eggs

leek, celery, pie