location: Crete

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

1.1 litre fresh milk 100gr butter 1 teaspoon vanilla 260gr sugar 2 eggs 110gr flour Store-bought traditional phyllo dough Cinnamon Fine sugar Filling: Start with the butter and flour and add the remaining ingredients until the dough becomes solid. Roll out the traditional phyllo dough in a baking pan, covering the sides of the pan as well and pour the filling evenly on top. Roll the sides of the dough downward as one would with a pie. Place the baking pan in the oven and bake at 170 C for 35 minutes. Garnish with cinnamon and fine sugar.

1 kg flour 500 gr lukewarm water 1 wineglass orange juice 1 wineglass raki Dry yeast Salt For the syrup: water, sugar, a little honey, lemon peel Mix all ingredients togeher to make the dough, let rise. Drop the dough into the hot oil using a spoon and careful not to stick. Drain honey puffs on kitchen paper. For the syrup, mix honey, water, lemon peel in a saucepan and bring to boil over medium high heat. Let the syrup cool. Dip the honey puffs in the syrup, sprinkle with cinammon and sesame seeds.

Dough Sugar Oil Walnuts Make the dough and add a little sugar and oil. When the dough rises, roll out cubes the size of walnuts. Fry in hot oil until golden brown. Drizzle with honey and sprinkle with cinnamon and sugar.

For the dough: 1 cup butter 1 cup sugar 1 cup milk 2 eggs 1 tablespoon baking powder 1kg flour for all purposes For the filling: 1kg myzithra cheese ½ kg sugar 1 tablespoon butter 1 teaspoon cinnamon 4 vanilla sachets 2 eggs 1 teaspoon honey Dough: Mix and knead the ingredients for the dough until soft. Cover with a towel and let rest for half an hour. Filling: Mix all the ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles. Place a spoonful of the filling in the center of … Read more

For the filling: 1kg spinach 150gr feta cheese 150gr myzithra cheese 150gr anthotyro cheese 1 bunch parsley 2 bunches dill 1 leek 1 bunch mint 250gr olive oil For the dough: 1kg flour 40ml tsikoudia (Greek spirit) 1 teaspoon salt 1 cup olive oil 0.5lt lukewarm water Dough: Mix and knead the ingredients for the dough to a soft consistency and let sit. Cover with a cotton towel for half an hour. Filling: Mix all ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles. Lay out the dough and place a … Read more

For the dough: 1kg flour 1 sachet baking powder 1 cup sugar ½ a teaspoon baking soda 1 cup oil 1 cup milk 4 eggs For the filling: 1280gr myzithra cheese 2 cups sugar 2 eggs 1 tablespoon butter ½ teaspoon cinnamon 2 teaspoons vanilla Lemon zest Dough: Knead the ingredients to make a soft dough. Cover with cotton towel and let rest for half an hour. Filling: Mix all the ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles, with a small plate or large glass, depending on desired size … Read more

1 cup coarse semolina 25gr pine seeds 1 ½ cup fresh milk 65gr fresh butter or 80ml oil Zest from 1 lemon ? cup sugar Ground cinnamon In in a large pan saut? the semolina and pine seeds for 30 minutes, stirring regularly until golden brown. In a small saucepan bring the milk, lemon, fresh butter (or oil) and sugar to the boil. Gradually add the semolina to the pan. Stir well until the semolina absorbs all the milk. Turn off the heat and cover the pot with a towel for about 30 minutes so the steam is absorbed. After … Read more

Fresh crust dough 1 kg butter or stag Olive oil for brushing dough layers For the stuffing: 150gr almonds 150gr walnuts 50gr hazelnuts 3-4 cups sesame 2 cups poppy seeds 1 tablespoon pepper (coarse) 3 tbsp thyme honey 3 tablespoons molasses 1 tablespoon carob honey 8 slices toasted bread in crumbs For the syrup: 2kg sugar 650ml water 3 cinnamon sticks 1/2 lemon 1 cup honey 1 cup molasses 1 cup carob honey In a saucepan, warm the olive oil and the stag and mix the filling materials. Bake with a baking brush successively one-third of the fresh crust leaves … Read more

2kg sugar 4100gr soft margarine 17 whole eggs 9kg flour 200gr baking powder 150gr cocoa 50gr cinnamon 30gr clove In a large bowl, mix the margarine and the sugar; stir and add the eggs. Stir in the flour, baking powder cocoa, cinnamon while adding them slowly to the mixture. Then, using a spoon, scoop out small amounts of batter and place on a buttered baking pan. Place in the oven and bake at 180 C for 20 minutes.

For the dough: 1kg all purpose flour 1 tablespoon oil 1 tablespoon salt 1 and 1/2 cups water 1cup raki For the syrup: 1kg sugar ½ kg water 5-6 tablespoons cinnamon ½ cup honey ½ lemon Walnuts Cinnamon Sesame Pour the flour into a large bowl. Make a hole in the middle and pour in the raki, oil, salt and water. Knead gradually so that the dough becomes tight. Let sit. Roll out a thin phyllo layer, 1m long strips and cut into 4 smaller strips. For the syrup: Boil the sugar, water and cinnamon for 15 minutes, adding the … Read more

1 kg zucchini 300gr tomato 150gr feta cheese 10-12 eggs A little milk Olive oil Salt Pepper Wash and cut the zucchini in round slices, salt and put in slightly hot oil. In a separate bowl, beat eggs with milk, salt and pepper. Fry. Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini. Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini. Serve hot.

For the dough: 1kg flour 1 cup olive oil ½ cup raki 1 tablespoon vinegar 2 pinches salt As much water as needed For the filling: 1kg fresh spinach 1 finelly chopped onion 2 pieces of wild leeks, chopped ½ fennel root, finely chopped Dill Salt Pepper A pinch cumin Dough: In a medium sized bowl, knead all the ingredients together until the mixture is soft and not sticky Filling: Saut? all the ingredients in a pan over low heat until well browned, except for the spinach which should be added at the end. Add the salt and spices and … Read more

Eggs 1 fresh tomato peeled and roughly chopped 500gr staka (thick skin formed on the boiled sheep’s milk) 1 onion 2-3 spoonfuls flour A little water Salt Pepper In a pot separate the “staka” from the butter by heating it. Add a little water and flour and then remove the butter from the cream. In a frying pan, put some of the “staka” butter and add the onion and the fresh tomato. Let boil, add salt and pepper and break the eggs while lowering the fire. When ready, turn off the heat and add the “staka” on top.

For the dough: 500 gr flour 1 cup water 1/4 cup olive oil 1 shot glass tsikoudia (local spirit) A pinch salt   For the filling: 100 g Fennel, finely chopped 2-3 fresh onions, finely chopped 3 tablespoons olive oil 1 pinch salt 1 pinch pepper In a bowl add the flour and salt and make a dent in the center, pour in the olive oil, the tsikoudia and the water. Knead well, let rest for 30 minutes. Divide into mandarin size balls and open each ball to a 20 cm diameter. Spread 2-3 tablespoons of the filling on one … Read more

For the filling: 1 ½ medium sized zucchini 1kg medium sized potatoes Salt Pepper 1 bunch spearmint 1kg myzithra cheese 1 cup olive oil 1 large ripe grated tomato 4 spoonfulls flour For the dough: ½ kg flour 1 teaspoon salt 1 cup olive oil A little tsikoudia (Greek spirit) As much water as is needed for the dough. In a large bowl, mix all the ingredients needed for the dough; knead and let sit. In a separate bowl, cut the zucchini in medium thick slices and the potatoes in thinner slices, season with salt and pepper. Add the spearmint, … Read more

4 eggs 1 cup fine semolina 250gr sugar 1kg milk 2 teaspoons vanilla extract 12 phyllo layers for baklava or crust phyllo layers (about ½kg) In a medium sized bowl, mix the eggs, vanilla and sugar. Warm the milk on low heat and add the semolina. Stir well and when the semolina has dissolved, remove from heat and ad into the egg mixture, stirring thoroughly. Butter a baking pan and place 6 sheets of phyllo dough, one on top of the other, brushing each with oil. Spread the filling and fold the edges in a rectangular shape. Cover with the … Read more

1lt milk 250gr sugar 1 vanilla 125gr fine semolina 1 teaspoon salt 50gr butter Fresh crust dough In a large pot, boil the milk with the sugar and the vanilla. In a bowl, stir together the semolina with the eggs and salt. Add a little warm milk to the semolina and then pour into the pot with the milk, stirring the cream until it thickens. Add the butter; stir and let the cream to cool and thicken. Place one layer of dough ito a buttered baking pan, spread the cream out evenly and cover with the second layer of dough. … Read more

Olive oil Apaki Carob honey Oregano Put olive oil and “apaki” pork in a frying pan and when the “apaki” turns golden brown add the carob honey. Garnish with oregano and the “apaki” is ready.

200gr olive oil 1 1/2 cup organic flour 1 1/2 cup brown sugar 5-6 apples 1 tablespoon ground cinnamon 1 tablespoon baking powder In a large bowl, mix all the ingredients, apart from the apples, the cinnamon and half a cup sugar together well. Spread the mixture onto a buttered baking pan. Cut each apple into four pieces and then in slices. Spread out the apples onto the mixture and cover with half a cup of sugar and the cinnamon. Place in the oven and bake at 180 C for 35-40 minutes.