location: Aegean Islands

25 medium sized tomatoes 1kg sugar ½ kg almonds ½ teaspoon citric acid 2 vanilla sticks Water to cover the tomatoes. A pinch of lime Peel the tomatoes. Make two holes in the bottom and with a tooth pick remove the seeds. Wash once and place in lime water for 10 minutes. Next, wash 5-6 times to clean and let drain. Put almonds inside each tomato. Place the tomatoes in a pot in rows and cover with sugar. Let sit for 12 hours. Then add as much water as needed to cover the tomatoes. Pour the tomatoes into a large … Read more

For the dough: 1 kg all purpose flour 1 cup oil 1 tablespoon salt 1 and 1/2 cups water For the filling: 1 bunch spring onions finely chopped 1 leek finely chopped -optional ½ bunch of dill 1kg spinach finely chopped (grated) ½ cup oil Salt Pepper 2 tablespoons rice Feta cheese Dough: Knead all the ingredients for the dough together and set aside for one hour to rise. Roll out two thin sheets of phyllo dough. Filling: In a small pan, saut? the onions and add salt, pepper and mint. Mix in the rest of the ingredients. In a … Read more

1 cup olive oil 2 cups coarse semolina 2 1/2 cups brown sugar 1/2 cup honey 4 cups water Walnuts, or almonds, or raisins In a pot, pour the semolina and oil and saut? until brown. Add the walnuts, almonds or raisins. Separately boil the water, the honey and the sugar and pour the syrup into the pot. Stir well until the mixture thickens. Cover and let set for 10 minutes. Pour into a pan and serve.

1 cup risotto rice 1 cup water 4 cups goat’s milk ½ cup sugar 2 tablespoons corn flour Lemon peel Cinnamon Wash the rice and pour in a pot to boil for 10 minutes. Add half the milk and let to simmer for 15 minutes. Stir often. Add the sugar to the rice. In a separate bowl, dissolve the corn flour with the remaining milk and pour into the pot. Boil the “ryzogalo” for 10-15 minutes, stirring continuously until it thickens. Remove the pot from the fire, add the lemon peel and stir. Serve in 5-6 individual bowls or on … Read more

? cup rice 1 pinch salt 2 cups water ½ cup sugar 5 cups milk 1/4 teaspoon crushed mastic 2 tablespoons corn flour Cinnamon In a large pot boil the rice and salt in water for about 10 minutes. Add the milk, sugar, mastic and stir. When the rice boils dissolve the corn flour in water and pour in the pot. Continue to boil over low heat until the rice pudding starts to thicken. Pour into 6 small bowls, cool well and refrigerate. Sprinkle with cinnamon.

For the almond paste: 500gr unsalted almonds without the peel 250gr sugar 2-3 drops bitter almond flavor (in large supermarkets on confectionery shelves) Minimum water or flower-water (in large supermarkets on confectionery shelves), if needed Corn flour for sprinkling For the butter cream: 250-300gr egg whites (from 10 eggs) 100gr powdered sugar 150gr fresh butter 50gr margarine 1 teaspoon vanilla extract (in large supermarkets on pastry racks) For the decoration: 1 pack almonds Fine sugar For the almond paste: Beat the almonds with sugar and bitter almond to the blender until they become a homogeneous mass. If necessary, add little … Read more

200gr fresh butter 6 eggs 200gr yoghurt 350gr self-rising flour 2 teaspoons baking powder 200gr grated gruyere cheese Finely chopped dried figs Salt Pepper 1 cup cherry tomatoes In a small bowl, melt the butter and add a little flour. Add the eggs, yoghurt, salt, pepper and remaining flour. Stir in the grated gruyere and the figs. Bake at 160 C for 40 minutes. Garnish with grated gruyere, figs and cherry tomatoes.

4 tablespoons risotto rice 1 cup tea water 4 cups full fat milk ½ cup sugar 2 tablespoons corn flour Mastic powder 1 handful blond raisins Ground cinnamon Wash the rice and boil with water for 10 minutes. Add 3 ½ cups of milk to the rice and let simmer for 15 minutes, stir often. Pour the sugar in the rice. Dissolve the corn flour with the remaining milk and add to the pot. Boil the “ryzogalo” for about 10-15 minutes, stirring until it thickens. Remove the pot from the heat, add the mastic and raisins and stir. Serve in … Read more

1 kg goat’s milk 1 cup brown rice 2 cups brown sugar Lemon or vanilla Put the rice in a pot with a little water to swell, then drain. Add the rice to the boiling milk. Lower the heat and stir continuously to keep from sticking. When the mixture starts to thicken, pour in the sugar and stir until it thickens well. Add the lemon or vanilla and serve in a bowl or platter.

2 eggs 2 tomatoes Olive oil Salt Pepper Oregano In a large pan, put three spoonfuls of virgin olive oil. Add two grated, chopped tomatoes, break three eggs and start stirring with a wooden spoon, as the frying pan heats up. In 3-4 minutes it is ready. Remove from the fire, add salt and pepper, fresh oregano and serve hot.

600gr flour 1 teaspoon baking powder 1 cup oil 1kg tyrovolia cheese 2 eggs 2 onions 1 cup dill Salt and pepper Filling: Put the “tyrovolia” cheese in a bowl and add the finely chopped onion, dill, eggs, salt and pepper. Stir well. Dough: In a large bowl pour flour, baking powder and salt. Knead well and roll out two phyllo sheets. Place one layer in the oiled baking pan, pour in the filling and cover with another layer of phyllo dough. Place in the oven and bake at 180 C for 60 minutes until the crust turns golden brown … Read more

For the mixture: 1 packet phyllo dough 4 eggs 250gr Greek yoghurt 1 cup seed oil 1 cup sugar 1 sachet baking powder 1 cup orange juice Zest from 1 orange For the syrup: 3 cups water 2 cups sugar 1 cup honey 1 cinnamon stick Orange peel In a bowl, mix the seed oil, yoghurt, eggs, baking powder, sugar, orange juice and orange zest. Cut the phyllo dough in crumbles (as paper) and add to the mixture. Stir very well. Brush a Pyrex with oil and pour in the mixture. Bake in a preheated oven at 170 C for … Read more

2 cups corn flour 4 cups water 1kg sugar (approximately) 2-3 bitter orange leaves 1 cup walnuts (crushed) In a bowl, pour the corn flour and water and stir well. Put the mixture in a pot, add the bitter orange leaves and sugar and boil. Stir continuouslywith a wooden spoon. After a few minutes lower the heat. When thick, serve the “mageria” on a platter and sprinkle with the cinnamon and crushed walnuts.

500gr flour A pinch of salt A little sugar 4 eggs Pour all the ingredients into a bowl and make porridge. Separate into small pouches. Fry with a little oil in a frying pan until golden brown. Drizzle with honey and sprinkle with cinnamon and sugar.

½ kg chickpeas 2 red hot peppers 2 bay leaves Fennel Aniseed Flour For the filling: Red pumpkin Myzithra cheese of Skyros 2 large onions Pepper Mint 1 cup oil Cinnamon Sugar Grind half a kilo of chickpeas. Add the water and boil over very low heat. Add two red hot peppers, bay leaves, fennel and anise. Boil and when the mixture starts to foam, remove the pot from the heat, skim the foam and place in a bowl with the flour and knead. As the chickpeas re-boil, skim the foam again and add more foam to the mixture. Repeat … Read more

350gr honey 600gr sesame 100gr sugar ½ teaspoon cinnamon ⅓ teaspoon nutmeg ½ orange zest 1 tablespoon lemon juice 20-30 blanched almonds for garnish In a baking pan, roast the sesame seeds and crush. In a pot, heat the honey and let simmer until losing some of the moisture. Add the sesame seeds, lemon juice, orange zest and spices. Stir well and spread onto a wet marble surface. Press the almonds into the mixture while still hot and cut into thin strips. Set aside and let cool. Once hard, cut the “melekouni” into diamond-shaped pieces.

2 lt fresh milk 2 ½ cups fine semolina 2 ½ cups sugar Lemon skin Mastic of Chios, powdered 5 eggs 2 tablespoons butter For the garnish: 3 tablespoons sugar ½ teaspoon cinnamon Boil the milk with ½ cup of sugar, butter and the lemon skin. Bring to the boil and add the semolina while stirring with a wooden spoon. When the mixture thickens, remove from heat. In a separate bowl, beat the eggs, the remaining sugar and mastic powder. Pour into the mixture while still hot, stirring briskly. Pour mixture into a buttered baking pan and bake at 170 … Read more

1 litre fresh milk ½ teaspoon salt 1 cup rice 1 ½ cup sugar 2 cups water 1 cinnamon stick and cinnamon powder In a large pot bring 1 cup of water to the boil. Add the rice and cinnamon stick. When the rice starts to boil, slowly stir in the milk. Add the sugar and stir until mixture thickens, for about 15 minutes. It is ready in 15 minutes. Serve with lemon zest and cinnamon.

Flour Yeast Sugar Olive oil Tomatoes Onions Salt Lukewarm water Knead the dough and let rise. Put the olive oil in a baking pan and spread the dough. Cut the tomato and onions. Salt and spread in slices on the dough, add more oil. Bake in the oven at 175 C.

For the dough: 1kg flour 3 cups yoghurt 3 cups butter 3 eggs 1 tablespoon baking powder 1 teaspoon salt For the filling: 1kg anthotyro or myzithra cheese ½ kg feta cheese 3-4 eggs Pepper Nutmeg 1 egg for the coating Dough: In a bowl pour the yoghurt, melted butter, salt and eggs and stir. Gradually add the flour and the baking powder making a soft dough. Roll out in small phyllo sheets the size of a baking pan, 1 cm thick. Butter the pan and lay the sheet to spread evenly. In a large bowl, stir the ingredients for … Read more