location: Crete

Filling: 1 ½ kg green zucchinis 1/2kg feta cheese ½ kg ksinomyzithra cheese 5 eggs beaten slightly Spearmint Salt Phyllo dough: ½ kg flour 1 cup oil or margarine 1 cup yoghurt Grate the zucchini, add salt, squeeze out excess water and strain in seive. Grate the cheeses, mix with the beaten eggs, zucchinis and chopped spearmint. Phyllo dough: In a large bowl, stir yoghurt with the oil or margarine and slowly add flour. Knead well and roll the dough into a ball. Cover with a linen towel and let it rest for about 30 minutes. Cut the dough in … Read more

375gr eggs 250gr sugar 1 teaspoon vanilla 125gr breadcrumbs 375 ground walnuts 1gr cinnamon 1gr baking powder ½ lemon zest Beat the butter and add the sugar and eggs. Pour in the milk and the walnuts mixed with the cinnamon and clove. Mix the flour and baking powder, add to the mixture and stir. Butter a baking pan and lightly dust with flour. Place in the oven and bake at 170 C for 35-40 minutes.

For the dough: 560gr flour 60gr olive oil 2 eggs 110 ml lukewarm water 5gr salt 50gr grated gruyere For the filling: 2-3 cups wild greens (Myronia, kafkalithres, seskoula, lapatha), fennel, spinach Ksinomyzithra cheese Sweet trahana (cracked wheat) Spring onions Salt and pepper Dough: Mix all the ingredients together and roll out two thin layers of phyllo dough. Filling: In a small saucepan saut? the wild greens, add the “trahanas” (cracked wheat) and the “ksinomyzithra” cheese. Mix all ingredients well. Place a layer of phyllo dough in the bottom of a baking pan, spread filling evenly and cover with remaining … Read more

375gr eggs 250gr sugar 1 teaspoon vanilla 125gr breadcrumbs 375gr ground walnuts 1gr cinnamon 1gr baking powder ½ lemon zest In a bain marie, pour in the eggs, sugar and vanilla and stir until the sugar melts. Remove from the bain marie and put the egg mixture in a mixer bowl, beating well until fluffy. Mix the remaining ingredients and gradually pour in the bowl, stir gently. Pour into a buttered baking pan. Place in the oven and bake at 170 C for 35-40 minutes.

2 teaspoons powder yeast 2 tablespoons crystal sugar 2 eggs 1 pinch salt 250gr milk 50gr melted butter 180gr flour In a large bowl, mix all the ingredients together and let rest for two hours. Place a small frying pan on high heat and using a little oil or butter, fry spoonfuls of the batter as one would with pancakes.

1 liter fresh milk 2 cups medium grain rice ½ cup sugar 1 sachet vanilla flavored corn flour Cinnamon for garnish In a large pot, boil the rice in water until soft. Pour ? liter of milk and stir well. Pour the remaining milk into a separate bowl and dilute the vanilla, cream and sugar. Add to the boiling rice and mix together. Remove from the heat, add the cream and stir. Cover and refrigerate until the pudding thickens. Serve in bowls and sprinkle with cinnamon.

2 tablespoons rice 5 cups fresh milk ½ cup sugar 1 vanilla stick Ground cinnamon Wash the rice and let dry. In a large pot, heat the milk and add the sugar, vanilla and rice. Once it rises and starts to thicken, it is ready.

½ kilo soft myzithra cheese of Chania ½ kg flour 1 teaspoon salt 3 teaspoons oil 1 cup raki 1 cup water Put the flour and salt in a bowl. Make a hole in the middle and pour in the oil, raki and water. Knead the mixture until it is soft and doughy. Separately crush the “myzithra” cheese with a fork. Separate the dough into ten small balls and then lay out the pieces of dough and place a spoonful of the filling in the middle of each piece. Fold the edges inwards so that they have formed little pouches … Read more

500gr soft myzithra cheese 500gr flour 3 tablespoons olive oil 1 tablespoon raki 1 glass water 1 teaspoon salt Put the flour and salt in a bowl. Make a hole in the middle and pour in the olive oil, “raki” and water; knead well. Crush the cheese with a fork. Shape the dough into 10 small pies and place a spoonful of “myzithra” cheese in each. Join the edges from inside to cover the cheese and shape into small ball. Roll out the pies again. Place a frying pan on low heat with olive oil. Fry each pie until golden-brown.

1kg de-thorned prickly pears 200gr brown sugar Juice of one lemon Wash and peel the prickly pears and cut them into small pieces, removing the seeds In a large pot, boil the fruit with the sugar. Let sit overnight. Boil the jam again the next day, adding the lemon juice. Place the hot jam in sterilized jars turned upside down.

12 eggs, beaten 560gr sugar 1 teaspoon vanilla Zest of 4 oranges 850gr sunflower seed oil Juice of 2 oranges 4 tablespoons baking powder 600gr yoghurt 150gr fine semolina 2 packets crust phyllo dough Beat all the ingredients together in a mixer gently. Finely cut the phylo crust and dry well. Add to the mixture and bake. Bake at 170 C for 35 minutes. It can be served on its own, or with Cretan raki or ice cream.

1kg myzithra cheese, sweet or sour 2 tablespoons sugar Oil for frying pan Traditional phyllo dough Make the dough in a soft consistency and roll out. Cut out circles using a cookie cutter or glass. Filling: In a medium sized bowl crush the myzithra cheese with a fork together with the sugar. Place a spoonful of filling in the middle of each circle. Fold and join the edges well. Fry in hot oil until golden-brown. Serve hot.

300gr apaki cut in small pieces 500gr ripe tomatoes or cherry tomatoes 5 eggs ½ teaspoon sugar 2 tablespoons olive oil Salt Pepper With a knife cut the “apaki” (pork meat marinated with spices and oil) into small pieces. Pour olive oil into a frying pan and saute the cut pieces of “apaki”. Grate the tomatoes in a bowl; this is not necessary if you use cherry tomatoes. Add the tomato paste to the frying pan with the apaki. Season with pepper, salt and a little sugar. Saute the mixture until the liquid is absorbed. In a small bowl beat … Read more

2 kg oranges 2 kg sugar 3 glasses water Juice of 1 lemon In a large pot, boil the oranges for 15 minutes until soft. Cut each orange in the middle and remove the seeds and stems. Cut with a pair of scissors and put in a pot with the sugar and the water. Leave on high heat until the water boils and then add the lemon juice. Boil for about 2 minutes and remove from heat. Let cool and store in sterilised jars.

1kg wheat Scented geranium leaves ½ cup raisins 1 cup walnuts, coarsely cut 1 cup dried figs 2 pomegranates Thyme honey and carob honey Sesame Cinnamon Pour the wheat into a large pot with water and let sit overnight. The following day, boil for three hours with the scented geranium leaves. In a clay bowl put all the ingredients together, the wheat, raisins, walnuts, the dried figs cut in pieces, the pomegranates, the honey, carob honey, sesame seeds and the cinnamon. In order to make “sykomaides” take fresh figs and cut in two (not completely), dry in the sun on … Read more

For every 6 cups of cleaned must: 1 cup flour ½ cup grated walnuts ½ cup sesame roasted and slightly grated 2-3 cinnamon sticks about 5cm 2-3 leaves apple geranium (optional) To garnish: Crushed walnuts Sesame Cinnamon powder Set aside enough flour to dissolve the must. Boil the cinnamon sticks and apple geranium tied in a bunch. Dissolve the flour in the must. Right before boiling point, seive the flour mixture so there are no lumps and stir with wooden spoon. Wash the sieve so all the mixture drops into the pot. Remove from heat and serve in bowls or … Read more