Otia ( pontian recipe )
METHOD OF PREPARATION Ingredients 350g cow’s milk yogurt 1 cup milk 4 eggs 2 packets baking powder pinch of salt […]
Sweets
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
