Archives: Recipes

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

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

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.

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