Recipes Archive - Page 9 of 13 - Ελληνικό Πρωϊνό

Loukoumades (honey dumplings) of Chalkidiki

375gr flour
1 sachet yeast in powder
2 tablespoons sugar
½ teaspoon salt
500ml water
Corn oil for frying
Honey
Ground cinnamon
Grated walnut

Put the flour, yeast, sugar and salt in a bowl and gradually add lukewarm water, stirring continuously to blend. Cover the bowl with a towel and leave for approximately an hour. Heat plenty of oil in a large pot. Take a handful of dough and using the thumb and index finger as a cap, squeeze out a small amount of dough and with a teaspoon drop into the hot oil.

Using the thumb and index finger as a cap squeeze a small amount of dough, take it with a teaspoon and throw it in the hot oil. Don’t put too many pieces of dough in the pot because you will not be able to turn them on the other side and fry them. When the first batch turns golden, remove it from the pot and put it on a platter on a piece of kitchen paper to absorb the extra oil. Repeat the process until you use all the ingredients. Serve the “loukoumades” hot and pour honey, walnuts and cinnamon on them.

Loukoumia Anevata

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.

Lychnarakia

For the dough:
1 sachet dry yeast
4 tablespoons milk
4 cups flour
½ cup oil
2/3 cup sugar
2 eggs beaten with some salt
3 tablespoons strained yoghurt

For the filling:
4 cups unsalted myzithra cheese
2 egg yolks
1 pinch vanilla
2 tablespoons honey
2 tablespoons lemon zest
1 tablespoon cinnamon
2 tablespoons unsalted butter
6 tablespoons sugar
1 egg yolk beaten with a little water

Dough: In a small bowl, dissolve the yeast in milk and add a little flour (one teaspoon) and let rise. In a large bowl, beat the oil with the sugar until creamy. Add eggs, salt, yoghurt and the yeast-flour mixture. Stir well and slowly add the rest of the flour. Knead to a doughy consistency, cover and let sit. Filling: In a small bowl, crush cheese with a fork and add the egg yolk, vanilla, honey, lemon zest, half the cinnamon, butter and beat together. Add the sugar while stirring continuously. Roll the dough out thick and cut in circles using a cup. Spread the dough and put a spoonful of filling in the center. Life the edges and pinch to form 8 corners. Place on non stick baking paper and coat with egg yolk and cinnamon.

Preheat the oven to 180 C and bake for 30 minutes or until they turn golden.

Lychnarakia of Rethymno

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 each piece. Join the edges. Place in a baking pan lined with non stick paper and coat with egg yolk.

Place in the oven and bake at 170-180 C for about 30 minutes. Serve hot and sprinkle with cinnamon.

Kourkoutos of Dadi

2 ½ cups flour
2 cups fresh milk
1 cup water
2 ½ cups crushed feta cheese
½ cup sweet trahanas (cracked wheat)
2 cups grated fresh zucchini
1 cup oil
4 eggs
Salt
Pepper

In a large bowl, put the milk, some water and the trahana (cracked wheat or couscous). Let soak for at least 15 minutes. Separately beat 3 of the 4 eggs lightly and add ⅓ of the oil and the flour. After stirring well, add the milk with the trahana, the feta cheese and the zucchini; stir lightly. The mixture should be a fluid porridge. Pour into a relatively deep baking pan (35 cm). Spread the porridge evenly in the pan. Beat the 4th egg together with ⅓ of the water and spread lightly with an upside down spoon over the top.

Bake at 200 C until golden-brown.

Kourkouti cream

1 cup fresh milk
1 to 2 tablespoons corn meal
Salt

Boil the milk with the flour and add salt.

Keep the saucepan on the fire until the cream starts to coagulate.

Kolobines

500g protein-rich flour (14-15%)
1 sachet dry yeast
60gr butter
100 gr sugar
200ml milk
50ml citrus liqueur (or orange or limoncello or mandarin or coum quat or bergamot)
½ cup well sliced and chopped sweet bergamot (or orange or lemon or citron or mandarin or kumquat)
1 egg and 1 yolk in the dough
1 egg white + 3 tablespoons powdered sugar + 20 white almonds: overcoat

Pulse the sweet, bergamot and liqueur in a food processor cutting into small pieces, so as to spread evenly in the dough. In a saucepan, warm the milk, butter and sugar so that the butter melts. Empty into a bowl to cool faster. The mixture should be lukewarm. Put the ingredients in the mixing bowl, flour, yeast, eggs (beaten with fork in a frying pan) and the candied fruit. Gradually add the hot liquid (milk, butter, sugar). Beat 5 minutes on low speed to ferment well. Leave the dough in the bowl to rise, covered with wrap and a towel. Put in oven at the lowest temperature, 40 or 50C and leave it for 2 hours while the oven is on. It should overflow the bowl or become two and a half times as much.
Blend one more time for 2 or 3 minutes in the mixer and put the dough on an oiled working space. With oiled hands divide into 20 pieces, 50g each. One half will become the body and the other half the pigeon wings (total of 10). Knead the cords very well and add flour if necessary to equalize the yeast bubbles and to keep the string firmly in your hands. Form the body and wings and join. Cut the tail to make wings.
Place each on a separate piece of paper to move individually, if needed. Prepare the first five and place them on a light baking sheet. Let rise in a warm place. Continue with the other five pastries and place on a second sheet or on the counter away from drafts and cold to rise (covered with a towel). Preheat the oven to 200 C. Beat in a blender, egg whites, almonds and sugar to make a white paste. When ready for baking, spread carefully on the first sheet of pastry.

Bake for 12-15 minutes in a 200 C oven on a light metal sheet on the lower 2nd rack. The meringue becomes crisp and is very different from the usual glaze on Greek sweet bread. Let cool on the rack and sprinkle with powdered sugar. Warm the oven and bake the second sheet.

Kolobaropita of Chalkidiki

1 ½ kg zucchini
3 eggs
2 cups coarse semolina
1 cup milk
1 teaspoon cinnamon
A little olive oil
A little flour

Grate the zucchini and let strain for 1 hour. In a large bowl, mix all other ingredients (except the oil and flour) and add the zucchini. Brush a baking pan with olive oil and dust with a little flour. Spread the mixture evenly in the baking pan, pour a little oil and sprinkle with flour.

Place in the oven and bake at 180 C for 30 minutes.

Kumquat preserve

1kg kumquat
1kg white crystal sugar
3 cups water
Juice of ½ lemon

Using a toothpick prick the fruit many times. Fill a pot with water and add the washed kumquats. Let boil for 10-12 minutes then sieve and put fresh water in the pot. When it starts boiling put the fruit in the pot and boil again. Repeat this procedure 3-4 times. Strain the boiled kumquats and put aside. In a large pot boil the sugar with water for 10-15 minutes and then add the kumquats. Boil together for another 15 minutes while skimming the surface and making sure not to boil over. If necessary lower the fire.

Remove the pot from the fire and leave out covered for 24 hours. The next day, if the syrup has not thickened, which is not unusual, boil again for 5-10 minutes. Add the juice, stir well and store in sterilised jars.

Labropites

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 the filling, crushing the cheese with a fork. Pour the mixture on the phyllo. Coat with the egg and season with pepper or cinnamon.

Place in the oven and bake at medium temperature until golden brown.

Ladenia pie of Folegandros

1 ½ cup water
1 sachet dry yeast
500gr flour
½ cup olive oil
3-4 ripe tomatoes, cut in thick slices
2 onions, cut in thin slices
Salt
Pepper

Dough: Dissolve the yeast in warm water. Sift the flour and salt in a large bowl and make a dent in the middle. Add the dissolved yeast and stir well, kneading until soft. In a buttered pan, roll out the dough, cover and set aside in a warm place until it doubles in size. Filling: In a large bowl, mix the tomatoes, onions, olive oil, salt and pepper. Spread the mixture evenly over the phyllo dough.

Bake in a preheated oven at 180 C for 40-45 minutes.

Ladenia pie of Milos

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.

Lalaggia of Messinia

1kg flour
1 cup olive oil
1 sachet dry yeast
1 teaspoon ground cinnamon and 1 teaspoon clove
A pinch of salt
Oil for frying

Dissolve the yeast in lukewarm water and add 1 of the flour. Mix well and let the dough sit, approximately for 30 minutes. Add the clove, cinnamon, salt and slowly pour in the flour and the oil. Knead the dough and make small round balls and then into thin strips for moulding shapes.

Heat a frying pan and add oil. Fry the dough balls until they are golden brown. Serve with honey or sugar.

Lalaggia – Tiganides

1 glass fresh orange juice
½ glass olive oil
25 gr cinnamon
15 gr dried carnations
A piece of orange juice
Edible olive oil for frying – 2.5 kg approx.
Flour for all purposes

Mix the yeast with a little flour, adding the cinnamon and cloves to the water and let sit for about 15 minutes. Strain the water and mix with the orange juice. Cut the remaining flour with the oil and dissolve the yeast in the mixture of orange juice, cinnamon/clove and water, adding the zest for freshness. The dough must be firm enough to mould.

Make long narrow strips of dough and wrap around your hand before dropping into the hot oil. Once golden brown, remove with slotted spoon and place on platter lined with kitchen towel. Serve with fresh goat’s cheese or with honey and cinnamon.

Kalitsounia of Ierapetra (or Lychnarakia)

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 of the “kaltsounia (sweet cheese pastry). Place one spoonful of filling in the center of each. Pinch the dough all around with thumb and index finger to close. Place on non stick baking paper in a baking pan and coat with egg yolk.

Preheat the oven to 180 C and bake for 30 minutes or until golden brown.

Kalitsounia

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 spoonful of the filling in the center of each. Close the pastry, folding the edges inwards. Place on non-stick baking paper in a baking pan and coat with the egg yolk.

Place in the oven and bake at 170-180 C for about 20 minutes.

Kalasouna of Folegandros

For the filling:
1-2kg souroto cheese of Folegandros
3 onions
2 eggs
Salt
Pepper

For the dough:
1kg flour
2 glasses hot water
½ packet margarine
½ sachet powder yeast
1 small wine glass oil
Salt

Filling: Cut the onions into thin slices. In a large bowl, mix the “souroto” cheese with the slightly beaten eggs, onions, salt and pepper. Dough: Knead all the ingredients together, add the yeast. Let the dough rise, cut in half and roll out two phyllo sheets. Brush the baking pan with oil and spread a layer of dough. Pour in the filling and cover with the remaining layer of dough.

Bake at 250 C for about 45 minutes or until golden brown.

Kalamata diples (fritters)

For the dough:
5 eggs
5 teaspoons oil
3/4kg flour
1 cup whiskey or ouzo
1 vanilla extract
For the syrup:
2 cups honey
2 cups water
1 lemon peel
Oil for frying

Mix all ingredients for the dough and knead. Cover, set aside and let rise. Make balls with the dough and press flat. Put the dough through a dough cutting machine starting with the thickest number to the thinnest (numbers up to 6, with 6 as thinnest).

Cut the dough in pieces (20 x 15), fry in oil until golden brown and serve.

Kaltsounia with mizithra cheese

250gr mizithra cheese
1 egg
A little mint (chopped)
A teaspoon flour to absorb the liquids
Store-bought phyllo dough

Open a thin phyllo sheet and cut into round disks of 7-8 cm diameter. Put a teaspoon of filling and fold into a half moon shape.

Bake in the oven or fry in a little oil until golden brown. Serve hot with honey.

Karpouzenia of Folegandros

2kg strained watermelon
2 glasses sugarwater
800gr self-rising flour
A pinch cinnamon and clove
1 teaspoon vanilla
½ glass honeywater
Oil for baking
Sesame

In a large baking pan, mix the watermelon flesh with the remaiing ingredients and the flour. Brush with oil a large baking pan and sprinkle with sesame seeds. Evenly spread the mixture into the baking pan, pour some oil over the top and cover with plenty of sesame seeds.

Bake for at least 3 hours or until igolden-brown (at no more than 180 C). Remove from the oven and while still hot, drizzle with a generous amount of honey.