Sarakatsani milk pie
METHOD OF PREPARATION Ingredients 3 sheets of homemade or store-bought phyllo dough 2 liters of fresh milk 13 tablespoons of […]
Naked pie – Kolomparina
METHOD OF PREPARATION Ingredients 1 kg green zucchini 1 cup crumbled feta cheese 2 tsp salt 3 tbsp rice 10
Milk pie of zervochoria
METHOD OF PREPARATION Ingredients 1 sheet of phyllo pastry 2 liters of milk 1 cup of Carolina rice 1 glass
Bread with tros (Yellow Flower)
METHOD OF PREPARATION Ingredients 1 kg flour 1/2 tsp salt Water as needed 3 leaves of tros (yellow flower) Instructions
Vlach nettle pie (Vinita)
METHOD OF PREPARATION ΥΛΙΚΑ 3 medium potatoes 2 cubes fresh yeast (50g) 1 tbsp salt 3 cups lukewarm water 2
Cheese pie
METHOD OF PREPARATION For the dough 1 kg all-purpose flour250 g goat butter (or vegetable butter)2 tbsp olive oil1 ½
Meat pie
METHOD OF PREPARATION Ingredients 1 package (850 g) rustic phyllo dough 1 1/2 kg goat meat or lamb (leg) 3
Greens pie
METHOD OF PREPARATION Ingredients 1 kg spinach 2 leeks A little parsley A little dill 3 fresh onions 250 g
Piroski with potato
METHOD OF PREPARATION Ingredients 1 cup lukewarm water 2 tsp salt ½ tsp oregano 1 packet dry yeast 4 cups
Sarakatsaniki pie
METHOD OF PREPARATION Ingredients 1 kg soft flour 1 tsp salt 1 cup cow’s butter 800 g feta cheese 2
Perek (Pontian recipe)
METHOD OF PREPARATION Ingredients 4 yochades (traditional Pontian bread) 80 g gai’s cheese 30 g parcharotyri 20 g thogala 30
Fried peppers with myzithra cheese
METHOD OF PREPARATION Ingredients 1 kg Bakhovo peppers 3 garlic cloves 3 tbsp olive oil 250 g myzithra cheese 1
Liver with fried greens
METHOD OF PREPARATION Ingredients 1 lamb liver (liver, spleen, lungs, heart, sweetbreads) Sorrel Spinach (optional) Chard (a small amount to
Snails yahni
METHOD OF PREPARATION Ingredients 1 kg snails 2 large onions 2 bunches of fresh spring onions 3 grated tomatoes
Galipes or kolifades
METHOD OF PREPARATION Ingredients 500 g galipes (sea anemones) Flour Parsley or dill Salt 1 egg white Instructions We pick
Kavourmas with vrontous potatoes
METHOD OF PREPARATION Ingredients 1 kg pork (shoulder or blade) 1 kg beef (shoulder or blade) 1 kg mutton (shoulder)
Koxlide snail soup
METHOD OF PREPARATION Ingredients 2 kg snails 2 bunches of finely chopped fresh spring onions 2 bunches of parsley 1
Vine leaf rolls
METHOD OF PREPARATION Ingredients 1,500 g vine leaves 3 ½ cups Carolina rice 1 large, dry onion, finely chopped 1
Stuffed red peppers with cheese
METHOD OF PREPARATION Ingredients Red bell peppers 1 Egg Feta cheese Olive oil Oregano Salt & black pepper Instructions Wash
Gkavopsara ( Seabass Stew )
METHOD OF PREPARATION Ingredients 10 kg eggplants 1/2 kg coarse salt 250 g mustard Instructions Wash the eggplants and
Gkaigkanas
METHOD OF PREPARATION Ingredients 5 eggs 5 tbsp flour 2 cups water 250g kefalotyri or other hard cheese 1 cup
Strained Sherbet ( Tanomenos Sorvas )
METHOD OF PREPARATION Ingredients 500g strained yogurt 1 cup bulgur wheat 1 grated onion Salt, pepper Dried mint Oil Water
Otia ( pontian recipe )
METHOD OF PREPARATION Ingredients 350g cow’s milk yogurt 1 cup milk 4 eggs 2 packets baking powder pinch of salt
Acem Pilafi
METHOD OF PREPARATION Ingredients 1 cup glutinous rice 4 cups water 2 nests of vermicelli (angel hair pasta) 1 cup
Sesame pie
METHOD OF PREPARATION Ingredients 1 kg flour ½ kg sesame seeds ½ kg walnuts 1 tsp cinnamon 1 tbsp sugar
Panorama triangles
METHOD OF PREPARATION Ingredients For the Pastry 500g puff pastry sheets 170g melted butter For the Cream Filling 1
Ponira nigritas
METHOD OF PREPARATION Ingredients 1 puff pastry sheet 150 g butter, melted 400 g crushed walnuts 1 package whipped topping
Akanes lailias mountain
METHOD OF PREPARATION Ingredients 1 cup goat butter 1 cup cornstarch 2 cups sugar 1 cup peeled almonds 2 ½
Touloumbaki Serres
METHOD OF PREPARATION Ingredients Touloumbakia: 250 g hard wheat flour 300 ml water 40 ml vegetable oil 4 medium eggs
Bougatsa pie
METHOD OF PREPARATION Ingredients 14 ready-made phyllo sheets or Beirut-style (very thin) 170g butter, cut into cubes + 50g extra
Strifto Saragli
METHOD OF PREPARATION Ingredients 1 package of filo pastry sheets 1 cup corn oil 2 cups sesame 1 cup finely
Cherry jam
METHOD OF PREPARATION Ingredients 1 kg cherries ½ kg sugar 2 tbsp lemon juice Instructions We clean the cherries and
Quince Paste
METHOD OF PREPARATION Ingredients 2 kg quinces 1 kg apples, preferably Firiki Water 1 kg sugar Instructions Wash the fruits
Laggites with sugar
METHOD OF PREPARATION Ingredients 200 g all-purpose flour 3 g dry yeast 1 cup water 2 tbsp tsipouro 1 tsp
Semolina Halva
METHOD OF PREPARATION Ingredients 1 cup olive oil and vegetable oil 2 cups coarse semolina 3 cups sugar 4 cups
Graklianos
METHOD OF PREPARATION Ingredients For the Dough: 5 cups flour 1 cup sugar 2 tsp salt ½ tsp cinnamon
Must pie of Naousa ( moustopita )
METHOD OF PREPARATION Ingredients 1 cup grape molasses (petimezi) 6 cups water 1 cup cornstarch (nisteset) 3 tbsp sugar For
Purmas Date fruit
METHOD OF PREPARATION Ingredients For the Dough: 1 kg flour Water, as needed A pinch of salt For the
İri Kiofte (Large Meatballs)
METHOD OF PREPARATION Ingredients 1 cup bulgur 1 dry onion ½ cup olive oil 10 dried prunes ½ tsp pepper
Kassa with Meatballs
METHOD OF PREPARATION Ingredients For the Meatballs 650 g ground beef Crumb from 3 medium slices of bread 1
Mount Athos-style cod in a baking pan
METHOD OF PREPARATION Ingredients 1 kg dried cod 250 ml olive oil 1 kg white dry onions 4-5 dried prunes
Louvidia with pork meat
METHOD OF PREPARATION Ingredients 1 kg of louvidia (green beans) 1 kg of pork meat, boneless, with fat, from the
Wild greens with lamb
METHOD OF PREPARATION Ingredients 1 kg lamb 1500 g assorted wild greens: dandelions, sow thistles, poppies, wild spinach 2 dried
