Archives: Recipes

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 … Read more

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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.

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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. … Read more

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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 … Read more

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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 … Read more

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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.

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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 … Read more

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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.

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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 … Read more

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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 … Read more

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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 … Read more

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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.

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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.

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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 … Read more

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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 … Read more

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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 … Read more

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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 … Read more

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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.

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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.

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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 … Read more

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