THE AEGEANPAN COMMUNITY COOKBOOK 1
t h e
AEG E A N PA N COMMUNITY COOKBOOK
It is n ot d ow n in any map; true places never are Herman Melville
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THE AEGEANPAN COMMUNITY COOKBOOK PHOTOGRAPHS BY CH RISTOS DRAZOS WORDS
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DE S IG N BY M A R IA A LI PRA NT I
C O N T E N T S
i n t r o d u c t i o n 9
c h a p t e r mezďż˝
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c h a p t e r bostani
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c h a p t e r mains
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c h a p t e r
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soups & small plates
c h a p t e r desserts
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F O R E W O R D
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I N T R O D U C T I O N AEGEANPAN IS A JOURNEY that started seven years ago, as a playground for creative expression through photography, storytelling and design. The Aegean culture, deep and diverse, has shaped who we are by experience; and with its grounding and uplifting energy, is a reference point for our work. When we first started the blog, we couldn’t imagine the way it would touch people from different backgrounds. But the dynamic of the Aegean culture is enormous; it’s primal, like its flavors. Through the narration of everyday Aegean stories, beautifully evolving around food, aegeanpan gradually grew into a community cookbook that varies from fishermen, farmers and local people’ s recipes, to the professional cooks and leading chefs’ approach to Cycladic traditional plates and ingredients. It is this community of passionate islanders that taught us that the core of the Aegean cooking is simply highlighting great quality ingredients: vegetables, legumes, barley and fruits from local seeds and plant varieties preserved for thousands of years; fish, meat and dairy coming from sustainable fishing and free range farming. Traditional techniques and procedures are enriching technology, giving an outstanding character to olive oil, wine, cheese and bread. Aegean living embraces seasonal, mindful cooking and a slower paced life which makes it possible to appreciate nature; we hope that this selection of recipes will inspire you to get in touch with it. We couldn’t be more grateful and happy for this cookbook, which gave us many new friends and uncountable joyful memories. The stories and recipes you are about to discover, where captured on location, during these seven years of travelling. This community cookbook will take you to private traditional houses and Cycladic yards, to loud outgoing village feasts, on the beach and in busy restaurant kitchens, giving you a glimpse of authentic Aegean hospitality: The magic of cooking, eating and drinking under the unique Aegean light is all about sharing and including.
Maria Alipranti - Christos Drazos
c h a p t e r
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M E Z `E Bite sized food, delightfully salty and spicy enough to accompany a glass of wine and warm up a good conversation. Ju st a me ze da ki, in Greec e is o ft en t h e o p en in g l in e fo r a gat hering t hat can end up an ac t ual feast ; A c o up l e o f sm al l dishes and o uzo aro un d 12 o’ c l o c k -in an o l d sc h o o l ver sio n of a Medit erranean f o o d b reak -, o r an ap er it if j ust befo re dinner... The small plat es o f m ez èdes may l ead t h e way in t o a respect able dinner as ap p et izer s, o r t h ey c an be served as an actual dinner, in various imaginative combinations t h at make m e z e d o p o l e i a , o u z e r i a n d t a v e r n s v e r y p o p u l a r i n t h e G reek isl an d s.
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M EZ E
a p p e t i ze r a p e ri t i vo t a ve rn s m a ll p la t e in company
feta & phyllo pies ingredients by Michalis Plytas sta perix | tavern akamatra, ikaria isl.
1 sheet of phyllo pastry 1 piece of feta cheese olive oil a shot glass of ouzo
We drove up the mountain road to be in
a tablespoon of honey
Akamatra village just before sunset: the magic hour is always the best hour to visit a traditional village (and maybe have a glass of ouzo there;), when everything is painted gold and when the people’s contour seems to be fading in the light. Our friend Michalis Plytas invited us to have an aperitif, at the balcony of his local Ikarian restaurant Sta Perix. I was excited - Michalis is one of the most goodhearted, cool and creative people I know. He loves to cook and
black sesame seeds to sprinkle makes 1 pie //
Wrap the feta cheese into the fyllo pastry and fold it like an envelope. Fry it in hot olive oil, until golden and crispy; Put it in a plate and cut it in half.
every time we meet, he always disappears in the kitchen and in no time he prepares
Mix the ouzo with the honey in a
something that is super delicious.
small jar and purr it over the feta fyllo. Sprinkle with the black sesame
The only problem was that despite our plans,
seeds and serve.
we couldn’t eat anything. That’s the thing after all those visits to Greek family and friends: you get so many wonderful local treats that it is hard to resist… and by the time we arrived at the restaurant we were not at all hungry.
Michalis used the aromatic local honey
Michalis didn’t seem to mind, thought; with his
-P. Karimalis Ikariotiko- and the island’s
usual smile, he started cooking outside, ena
popular ouzo Dolychi, for this recipe. We also
mezedaki, as he told us...
drunk Dolychi, to accompany the delicious pies. 15
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kalitsounakia cheese pies from Chania
Mix all the ingredients for the filling and leave to rest, while preparing the dough.
by Evangelia Brindaki Put the flour in a bowl and add the chania, crete isl.
tsikoudia and olive oil, working the flour with the hands until it feels like grains of rice. Then, gradually add the warm
ingredients for the filling 1 kilo of mizithra cheese ½ kilo of graviera cheese, grated 1 egg ..and for the dough: about 1 kilo of flour for all purpose ½ shot glass of tsikoudia 1 shot glass of olive oil warm water 1 egg roasted sesame seeds for topping
water, until the dough becomes soft and smooth. Sprinkle flour on the table and on the dough and roll the dough firmly on the table a few times. (You can also use a small plate as your mould by inverting the plate and pressing it down on the dough with the top of the plate. Trace a knife point around the dough until you have cut out a circle, and repeat this, cutting as many circles as you can from your sheet of dough). Put a teaspoon of the cheese filling in the center of each circle and fold the bottom and the sides of the dough together to form a rectangular shaped packet. Coat the surface of a baking pan with olive oil and place the kalitsounakia in it. Beat the egg and spread it over the pies. Sprinkle with sesame seeds.
In Crete, people also like to sprinkle honey on those cheese pies; this creates an
Bake the kalitsounakia in a preheated
interesting sweet and salty taste.
oven at 180C for about 20 minutes.
maidanosalata If you have ever stayed too long under the
parsley spread
sun, at let’s say, one of the most beautiful beaches of Crete, like the Ballos beach, you do know that after a while even if you close your eyes, you keep seeing the emerald and
by Maria Theodoraki ermoupoli, syros isl.
turquoise colours of the sky and of the sea..
ingredients I found myself in a condition like this on the first time I had ever visited Chania, and as wonderful as it was, after five hours of sunshine, salt and crickets chirping, I started feeling a little lightheaded, and was in desperate need of something to eat. On our way back home, we stopped at the first tavern we came across, the Kaliviani, and this was the first time I ever tasted Kalitsounakia Chaniotika. These golden crusted pies, filled with local cheese and sprinkled with sesame seeds immediately give you the grounding you need! They are delicious; comfort food with a character.
2 cups of parsley 1 large onion, chopped 2 garlic cloves 2 spoons capers 2 cups wet stale bread ½ cup olive oil juice of 1 lemon 2-3 teaspoons vinegar salt & pepper //
Put all the dry ingredients in a food The parsley spread is usually served with
processor and pulse until smooth.
bread, but it is a great touch to level up
Slowly add the lemon juice, oil
boiled potatoes or roasted vegetables.
vinegar until well combined and season.
and
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taramosalata
gigantes
white fish roe spread
lima beans in tomato sauce
by Giorgos Aliprantis athens
500 gr. lima beans 2 medium onions in slices
Both of my grandfathers loved to cook. My grandfather Giorgos’ specialty was the taramosalata (preserved fish roe spread). I remember that when he was cooking that favorite meze of his, he didn’t let anyone into the kitchen but me; I had the important role of being his taramosalata taster: I watched him blend the ingredients into a soft golden-pink spread and waited with anticipation to taste.
ingredients 100 gr. white preserved fish roe
2 cloves of garlic in slices 1 small cup olive oil 4 ripe tomatoes in cubes Parsley chopped Salt-pepper Soak the beans overnight into cold water; Boil them until they become soft and drained them. //
2 small lemon juice
Heat the olive oil
300 gr. white bread, soaked
cook the onions until they have a
into water and squeezed to dry
into a pan and
golden color. Then, add the garlic, the tomatoes, the parsley and season with
1 small onion, finely chopped
sat and pepper. Reduce the heat and
1 big cup of olive oil
let the sauce simmer for 20 minutes.
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Put the beans into a pot proper for oven baking, add the sauce and warm
Put the fish roe and the onion into the
water; just enough to cover them.
blender and start blending; gradually
Bake for 40 minutes in medium heat.
add the bread, the lemon juice, and the olive oil and keep blending until
This healthy and delicious plate can
you have a smooth and thick mixture.
be served warm, as well as cold. 21
garlic peppers ingredients by Maria Cousta greece inside | ola ta kala athens
4 green peppers 2 cloves of garlic 2 medium tomatoes olive oil
We sat for a while on that wooden bench by the sea. Without sunglasses, with the eyes half-closed, we could feel the sun warming our face; A very summery thing even though it was freezing cold. Five minutes later, we stopped noticing the sounds of a busy town and our persistent Monday thoughts. In the islands, we don’t have big parks to relax during a lunch break, but there is always a bench on a nearby port where you can eat a warm pie in silence and peace of mind.
salt & pepper makes 2 servings //
Cut the peppers in quarters and fry them in olive oil until soft. Add the tomatoes cut in small pieces and the garlic cloves sliced. SautĂŠe the ingredients together and season with salt and pepper.
This delicious and easy meze is served warm or cold, on a thick slice of bread; it is perfect to accompany fried eggs.
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keftedes fried meat balls
Remove
crusts from the bread and
moisten the bread in water. Hydra isl.
Put it in a food preccesor and add the onion, garlic, parsey & spearmint. Blend the ingredients together. Put the blended ingredients in a bowl, add the ground beed, the egg, the olive oil and work with the
ingredients
hands until the mixture is firm and all the
500g ground beef
flavors blend. Season with salt and pepper.
1 large red onion, grated 1 clove of garlic, minced 4 slices white bread
Roll the mixture into meatballs. Place the flour in a plate, and roll the balls in the flour to coat. Shake off any excess flour.
2 eggs
Heat the oil in a large skillet over medium
1/4 of a cup chopped fresh parsley
heat. Add the meatballs and cook until
1/4 of a cup fresh spearmint (chopped) 3 tbsps olive oil
nicely browned on the outside, and no longer pink in the center. Drain on a paper towel-lined plate.
salt and pepper oil for frying flour for dredging
Walking the streets of Hydra, you can feel a 50s breeze highlighting the elegant neoclassical mansions: maybe it's a straw hat with ribbon, or a pastel green cruise bicycle... an old lady with red lipstick and capri pants holding a tiny dog or a young man with a sweater tied around
You may try the -half ground beef and half
his shoulders... Mostly, it is a breeze of relaxed
ground pork- keftedes variation, or the
elegance and a quality focused philosophy that
aromatic twist of soaking the bread in red wine.
refuses to fade away.
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White eggplants in a sesame and spices crust
ingredients 2 medium white eggplants of Santorini
by Chef Dimitris Lazarou santorini isl.
½ kilo all-purpose flour 4 tablespoons salt 2 tablespoons ground pepper
I am standing in front of my window, watching
2 tablespoons sweet paprika
the Blue Star ferry sailing. It must have left Naxos about an hour ago, and it is now sailing to Ios and Thira. A few hours later I will watch it return with all its deck lights on, like floating candles, on its way back to its next port... I am always surprised to realize that the sight of passing ships gives me such a feeling of pleasure and relief... I feel that this is because for me, the passing of these ships has a deeper, more metaphysical role: the role of punctuating the rhythm of life on the Aegean islands. The passing of the
2 tablespoons curry 5 tablespoons white sesame 5 tablespoons black sesame 4 egg whites 200 ml whipping cream //
Peel the eggplants and cut them in
ships feels like the inner working of a silent
2 cm thick sticks. Beat together egg
clock; people here are used of looking at the
whites and cream; in another bowl
sea, gazing for the passing of the next ferry
mix flour with salt, pepper, paprika,
as if they need to subconsciously re-confirm their sense of time in their everyday lives. These routes define us all in some way. They don’t just link us with the rest of the world, but they also bring a kind of a deeper esoteric rhythmic balance to the island; a balance that in the old days was created by the elements of nature only: the position of the stars or the movement of the sun in the sky.
curry and sesame. Deep the eggplant sticks inside the egg mixture and transfer them to flour mixture, being sure to coat the sticks thoroughly. Fry the eggplant sticks in hot oil, until golden. Place them on kitchen paper to drain the extra oil and serve. 31
garides saganaki shrimps - feta - tomatoes Heat the olive oil in a large heavyby Gely Giannousoglou
bottomed saucepan; Add the onions, the pepper and cook, stirring frequently,
Aegina isl.
until the onions are soft and turn light golden. Add the tomato paste and the grated tomato, salt, pepper, chili flakes and bring to boil. Decrease the heat to
ingredients
medium, add the cherry tomatoes and ouzo and cook until the tomatoes are
1 green pepper, chopped
softened and the sauce thickens. Add
1 spring onion, chopped
them cook for 5 to 10 minutes. Sprinkle
the shrimps and the feta cheese and let with parsley and serve with bread.
1 dry onion, chopped 1 medium tomato, grated
I am once again on the Blue Star Boat, returning to my island after several months of travelling and
100 gr. of cherry tomatoes, cut in half
a big dose of Athens; I feel strange, the winter memories of the island being all quiet and calm
1 tablespoon of tomato paste 20 large shrimps 200 gr. of feta cheese, crumbled a shot glass of ouzo
are still vivid within my mind. The young woman who sits next to me is talking on the phone with her mother: I can’t help overhearing; Her mother, who lives on the island, is asking her what she wants to have for dinner. I smile. Don’t you just love Greek mothers? Or do all Mediterranean moms use to call and ask their adult daughters
Parsley to sprinkle, finely chopped
and sons if they had dinner? The truth is, that a welcome home cooked dinner from your mother
Olive oil
can instantly make you feel at home!
Salt and Pepper
I hear that she is going to have gemista (tomatoes and peppers stuffed with rice)-such a Greek
A pinch of chili flakes
classic mommy’s comfort food recipe.
ginger tzatziki ginger garlic yogurt spread Which are the flavors that make you feel at home? For me, it would be the flavors of the summer, those that were waiting for me at the island after
by Fred Pisso Livadi, paros isl.
a hard working winter in Athens: my grandmother’ s moussaka or her amazing kolokythokeftedes, my mother’s giouvetsi and my father’s grilled fish. I remember those dishes being a part of almost every welcome dinner in my family. They were always there, on the table under the bougainvillea at the sea view balcony, to welcome friends from abroad, classmates that came for a visit and all sorts of family reunions. Suddenly, another phone is ringing and interrupts my thoughts: it’s my mother; and guess what, she wants to ask if I had dinner, because there’s no
ingredients 1 kilo Greek yogurt 2 large cucumbers, grated & strained well 2 garlic cloves grated 1 teaspoon grated ginger ½ a cup fresh spearmind, chopped 2 teaspoons olive oil
trouble, she can prepare something...
1 shot of ouzo
A few hours later, I am home. There are friends
2 teaspoons vinegar
and family that wait for me there, and a plate of
salt & pepper
kolokythokeftedes that is still hot; it feels good to be back…
//
Stir all the ingredients together and season to your liking.
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c h a p t e r
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B OS TAN I Aegean island families, were traditionally fed by the products of their own vegetable gardens. Meat was a r a r e a d d i t i o n t o t h e t a b l e a n d f i s h w a s n’ t a l w a y s a va i l a b l e , s o s e a s o n a l v e g e t a b l e s , l e g u m e s , g r a i n s a n d f r u i t s were vital for them. With a quality of life defined by sustainability and seasonal eating for ages, Aegean life today is still very much connected with pureness and local varieties o f i s l a n d g a r d e n s . To m a t o e s f r o m N a x o s , p o t a t o e s f r o m Paros, chickpeas from Sifnos and fava beans from Santorini are some of the native products that maintain their a u t h e n t i c , u n i q u e c h a ra c t e r i s t i c s . The rough, waterless A e g e a n s o i l c re a t e s e xc e p t i o n a l l y d e l i c i o u s ve g e t a b l e s a n d fruits that become basic ingredients f o r t h e e m b l e m a t i c l o c a l g a s t r o n o m y.
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B O S TA N I
lu n c h s a la d f re s h h o m e m a de o rg a n i c
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tsifia sun-dried summer vegetables ingredients for the tsifia by Froso Pittaka
fresh picked zucchinis,
Kampos, ikaria isl.
eggplants & peppers //
July days are perfect to cook outside.
Cut in slices the zucchinis, eggplants
Actually, July days are perfect to do
and peppers; sprinkle generously
everything
work…
with salt and cover them with a layer
especially when you have a cool yard, full
of tulle; leave them to dry in the sun
of hydrangeas and fuchsia plants; a pond
for ten days, turning them upside
with goldfish and a rocking chair handmade
down every two days.
outside:
eat,
read,
by your husband; And of course family and friends, dropping by unexpectectly to create
Then, oven bake the vegetables in low
the most heartwarming atmosphere. At
temperature for ten to fifteen minutes
the house of Mrs. Froso Pittaka in Kampos,
and store them in a cloth bag. This
we experienced a brief preview of an ideal
is the traditional way to preserve
Mediterranean way of life.
vegetables for months; before you
She cooked outside, a summer lunch with fresh picked zucchini flowers and tsifia
cook them, just soak them in hot water for ten minutes and dry them.
(tsifiá) – an old Ikarian recipe for sun-dried vegetables. The zucchini flowers and the tsifia were fried in thick batter; They were served hot, cruchy and light and were so delicious that they were eaten before they make it to the table!
Ikarian people knew how to save the summer flavors for their winter cooking: the sundried pepper was the best addition to a hot soup of beans and the zucchinis and eggplants made a difference to a winter stew. 41
deep fried vegetables ingredients for the batter by Froso Pittaka Kampos, ikaria isl.
two cups of flour a glass of beer 4-5 tablespoons of water
Every time I think about the food of Ikaria I remember my grandmother Marika; She left the island very young, but she kept always close to her heart the cooking philosophy of her birthplace. I remember my grandmother sitting behind the kitchen table which was loaded with a big pile of herbs and fresh greens of different varieties; her eyes were shining with joy because she would cook for us the delicious pitarakia –fried pies filled with local fresh herbs and greens. I learned from her to love drinking a night cup of vrastiko as she called it; it was a blend of mountain tea, mint, sage, verbena and honey, all originated from her beloved island.
a pinch of salt
zucchini flowers tsifia olive oil salt
//
Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
The kitchen of Ikaria is not at all complicated. It is all about the freshness and the purity of the local vegetables and fruits, about the homemeade goat-cheese and the good quality goat meat. What makes it trully unique, is the slow pace of living and cooking, as well as the long hour dinners that can last until the first morning hours, always framed with Ikarian people vivid conversations.
Dip the vegetables into the batter and drop them into the hot oil, cooking until golden brown. Remove, allow them to drain over paper towel-covered plate. Season with salt and serve while hot.
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sun-dried tomatoes and a delicious spaggetti ingredients 1 package of spaggetti Tinos isl.
1/2 cup sun-dried tomatoes 2 tomatoes, diced 1 medium dry onion, diced 1 clove of garlic 1/4 of a cup capers 1/4 a cup sliced black olives
Sun-drying seasonal products is a part of the
fresh basil
Aegean culture; my crazy friend Takis who
2 cup crumbled feta cheese
enjoys walking on island rooftops, says that on August, he often sees trays or bundles of tomatoes, figs, peppers, even fish, drying under the sun rays. The juicy hemispheres you see in the photos are from Tinos island; ripe and aromatic. Tomatoes are washed and dried thoroughly; then, cut in half or in more thick slices. They are placed in a tray that is covered with straw
olive oil //
Cook and drain pasta according to the package directions. In a pan, sautĂŠe the onion and garlic in olive oil until they become
and sprinkled with sea salt; left to sun-dry for
transparent. Remove the garlic and
5 to 7 days. It is an easy, slow procedure that
add the tomatoes (both fresh and sun-
will give you homemade sun-dried tomatoes
dried), the capers and olives.Reduce
which you can store in bundles as they do in
heat and stir for ten more minutes.
Tinos, or in jars of olive oil, infused with your
Add the spaggetti to the mixture and
favorite herbs and spices. A couple of tips
toss well.
you need to remember is to cover the tray with a layer of tulle and turn the tomatoes
Remove from the heat, sprinkle with
upside down every two or three days.
feta and basil leaves and serve. 45
gemista stuffed tomatoes & peppers Wash the vegetables. Clean the potatoes by Mimi Alipranti
and slice them into big pieces. Slice-off the top of tomatoes and peppers (keep the
Paros isl.
tops that you have cut off ); use a spoon to remove their flesh without tearing the skin. Remove the pepper seeds. Sprinkle
ingredients
the sugar inside the tomatoes. Put the vegetables upside down on a baking pan
8 tomatoes
to drain and prepare the stuffing.
4 green peppers
Put the flesh of the tomatoes and peppers
2 large potatoes
in a pan. Add the onions, parsley half a cup
2 large onions finely chopped A bunch of fresh parsley finely chopped
of olive oil, salt, pepper, and bring to boil. Remove from the fire and add the rice, raisins and spearmint. Stir well.
3 tablespoons dry spearmint 1/2 cup black raisins 1/2 cup of olive oil for the stuffing
Arrange the tomatoes and peppers on the baking pan fill them with the stuffing. Put the potatoes between them. Close the vegetables
and a little more to sprinkle the vegetables before the baking
by replacing the tops that you have cut off.
11/3 cup white medium grain rise (like the Blue Rose variety)
and the tops with dry breadcrumbs.
1/2 teaspoon of sugar
Bake in a pre-heated oven at 230 o C for
Some dried breadcrumbs for sprinkling
Sprinkle the vegetables with a little olive oil
about 80 minutes.
Salt and pepper Some dried breadcrumbs for sprinkling
Gemista are eaten warm, or cold as well;
Salt and pepper
next day.
it is a food that tastes even better on the
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fava of Santorini Santorini yellow split peas by Chef Vassilis Zacharakis
ingredients 1 kilo yellow split peas (fava) 2.7 liters mineral water
Santorini isl. 210 gr. onion, finely chopped 180 gr. olive oil Blender During our last visit to Santorini island, we were more than happy to meet Vassilis Zacharakis; Chef of the Nichteri restaurant in Santorini and one of the visionary people of the 2013 Year of Gastronomy Santorini project, he was kind enough to introduce us to
35-gr salt 2-gr pepper 150 gr. raw olive oil
the flavors of the island’s unique ingredients by creating a variation of a traditional fava
//
dish. The fava of Santorini is quite famous; it is actually yellow split peas, growing in
Clean the fava and wash it thoroughly
the island’s special volcanic soil for more
under running water. Put it in a pan,
than 3500 years... Sweet, blonde, delicious
add the mineral water and bring to a
and granted with the Protected Designation
boil. Remove the foam that is formed
of Origin statue, Santorinian fava is not only
on the surface of the water and reduce
the base for traditional dishes, but also the
the temperature to the minimum. Put
favorite ingredient of many recognized Chefs.
on the lid and simmer stirring from
Here’s the Santorinian Fava recipe by Vassilis Zacharakis: you can combine it with a fried egg and local sausage -a traditional match made in heaven, or you can pamper your gourmet-self and try the Chef’s refined variation of the dish;
time to time. In a frying pan put the 180 gr. olive oil and the onion; let them simmer slowly until the onion is tender, then add it to the fava pan and stir well. Continue cooking the fava
it’s a taste that will make you mind travel to
until it is almost melted. Take it off
the magical Santorini and will give you an idea
the heat, add the raw olive oil, salt,
about the island’s cultural profile, that always
pepper and blend thoroughly with an
have been connected with the art of food.
immersion blender. 49
fava, sausage & poached egg by Chef Vassilis Zacharakis Santorini isl.
ingredients
Egg Flavor the egg with the fresh savory and
1 egg
boil it at 64 °C for one hour.
1-gram white truffle oil 80 g Santorinian sausage
Fava Mousse
150 g cooked fava
In a pot, add the fava, the broth and the
2 slices of bread Fresh Savory
butter and heat until the ingredients are combined. Put them in chiffon, add the white truffle oil and put it in the freezer.
Flowers of wild rocket fleur de sel pepper 150 g cooked fava 70 g Butter 50 ml chicken stock
Dish Heat the fava in pan until lukewarm; toast the bread and sautĂŠ the sausage until crispy. Put them on the dish, adding the poached egg and the fava mousse. Decorate the dish with rocket flowers, freshly ground pepper and fleur de sel.
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revithia fournou wood-fired oven baked chickpeas by Spyros Tsigonias
ingredients 1 kilo of chickpeas 3-4 large onions
Tzane, Paros isl.
6 gloves of garlic pealed 1 whole small garlic
The hours passed, and after two or three glasses of souma, a lot of jokes, some dancing, and the most perfectly baked sweet potato that I have ever tasted, we managed to captivate
1cup of olive oil 2 leaves of laurel Rosemary
the simple steps of this incredible flavoured plate. Onions, garlic, rosemary, laurel and olive
Salt
oil, create the perfect background that lifts
Water
off the chickpeas. The overnight slow cooking into the wood-fired oven is what makes this
//
food s special; It is difficult for me to describe the aromas that filled the room the minute we opened the lid of the tsoukali (suitable traditional clay pot for cooking revithia). With a light smoked flavour, the chickpeas were sweet, soft and full of taste‌ We all left the kitchen, found shadow under the trees and started eating enjoying the countryside that was full of life. Everything we said, every happy thought during the cooking, was inside the food, in a way. I looked around: surrounded by green hills full of yellow wildflowers, Spyros’s garden had onions, garlic, olive trees, rosemary and laurel growing under the warm spring sun.
Soak the chickpeas overnight in water, wash them and drain them. Place the drained chickpeas into a pot, add the onions, chopped in big pieces, the garlic gloves, the whole garlic (no need to clean it, jus wash it), the herbs, and 2 pinches of salt. Mix the ingredients with a spoon, then add enough water to cover themand a little more. Add the olive oil. Cover the pot with a lid, and place it in the oven for slow cooking for about 8-10 hours. It would be perfect if you could bake the revithia in a wooden-fire oven or into a fireplace, but an electrical oven would do. 53
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kolokithopastitsa a naxian pumpkin pie
ingredients
by Maria Polykreti
1 ½ kilo of grated pumpkin
Naxos isl.
1 small onion
My father loves to tell me stories about his childhood in Paros. There ‘s the story about how at the age of twelve he helped his family friend Mr. Vrochas to make and sell the first ice creams in their village, and the story starts like this: Mr. Vrochas went to Naxos to bring the ice. There is the other story about how the young men of Marpissa gathered in the coffeehouse to make bets about who could break a citron with his fist, and it starts like this: someone went to Naxos to bring baskets of citrons. There are dozens of stories like these, and there is always a small wooden fish boat that leaves Pisso Livadi for Naxos to come back loaded with citrons, watermelons or oranges… So, since I was a child, I had this image of Naxos as this blessed and fertile place, something like the horn of Amalthea; and it is no coincidence that Zeus, the ancient father of Gods grew up there, in the mountains of the biggest island of the Cyclades. You can feel the quality of the island and of its people when you taste the amazing local products: the meat, the citron liquor, the fruits, the potatoes, and oh my god, the cheeses! Kefalotiri, ladotiro, xinomizithra, or the famous graviera, are some of the Naxian cheeses that are more than good reasons to visit the island. The images of sheep and cows grazing in peace into green fields where the scents of oregano and chamomile mix with the aromas of the sea, haven’t changed in the last fifty years.
1 tablespoon of dill 1 cup of raisins 2 tablespoons of honey 4-5 tablespoons of flour 4 tablespoons of olive-oil
//
Put the grated pumpkin into a strainer for a couple of hours. Squeeze all the liquid from the pumpkin and put it in a large bowl. Add all the ingredients (except 1 tablespoon of olive-oil and 1 teaspoon of flour) and mix well. Pour the mixture into a greased and floured baking pan. Sprinkle with one tablespoon of olive-oil and 1 teaspoon of flour. Bake in a pre-heated oven for 35 to 40 minutes. 57
sefoukloti me meli a naxian chard pie Put the chards in boiling water for 10 by Maria Polykreti
minutes, and then drain well. SautĂŠ them in olive oil, add the onion, the rice, and
Naxos isl.
stir well for 4-5 minutes. Remove from the heat. Add the dill, the fennels, the raisins and the honey.
Ingredients for the filling 2 kilos of chopped chards 1 big onion, grated
Put the flour in a bowl and add the lemon juice and olive oil, working the flour with the hands until it feels like grains of rice. Then, gradually add the warm water, and
1 cup of raisins 2 tablespoons of honey 1 pinch of cinnamon
knead until the dough becomes soft and smooth. Cover with a towel and leave it to rest for half an hour.
1 cup of rice
Separate the dough into two parts.
1 tablespoon of chopped dill
Sprinkle some flour on the table and roll
1 tablespoon of chopped fennels
out the dough to a larger sheet than the circumference of the pan that you will
½ of a cup olive oil
use to bake the pie. You will need to roll
Sesame seeds
out two sheets, one for the top and one for the bottom of the pie.
And for the dough
Place the first sheet into the baking pan;
About 1 kilo of flour for all purpose
add the filling and then the cover with
1 tablespoon of lemon juice
the top. Sprinkle with sesame seeds and bake in a preheated oven for about an
1 shot glass of olive oil
hour, until golden. Drizzle with honey
Warm water
and serve.
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MAIN The roughness of everyday life and a natural sense of h o s p i t a l i t y, m a d e s o c i a l g a t h e r i n g s h i g h l y a p p r e c i a t e d in the islands. From families’ Sunday lunches to large c e l e b ra t i o n d i n n e r s , f o o d i s e n j oy e d i n a s l ow p a c e a n d i s always accompanied by local wine and intense conversations. The f amo us Aegean p anigiria , m ay h ave l o st t h eir p revio us social impact in relationship building for local communities, but st ill maint ain t heir vivid o ut go in g sp ir it t h at p eo p l e share as common ground. Food, wine and music are indispensible for the unique traditional feasts that light up like fire outside old village churches on the days their name celebration, especially d u r i n g s u m m e r. G r a p e h a r v e s t i n g , w i n t e r s o u m a distillation procedures, the coming back of sea men and important religious celebrations, offer happy occasions for festivity and food sharing.
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M A I N
di n n e r feast p a n i g i ri c e le b ra t i o n s u n da y
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stuffed leg of lamb ingredients by Chef Nikos Petrakis 1 boneless leg of lamb skiathos isl.
1 espresso cup of petimezi 3 tablespoons of olive oil 3 tablespoons of Cretan staka butter Oregano, thyme, salt and pepper
This recipe is perfect for Sunday’s lunch; the good old-fashioned way to gather your
for the stuffing
friends and to celebrate a family reunion… Very Mediterranean, and very, very delicious.
2 spring onions chopped in slices 1 big onion chopped in slices
Wash and cut all the vegetables for the stuffing, then mix them with the
½ a kilo of vlita (chorta) or other seasonal leafy greens – roughly chopped
cheese sticks. 6 zucchini flowers cut in half Place that mixture of raw ingredients into the lamb; tie it securely with a kitchen string. Season with the oregano, thyme, salt and pepper; and coat the lamb with the olive oil, butter and petimezi.
100-200 grams of sundried tomatoes cut in half 3 roasted red peppers (florinis) cut in slices 300-400 grams of dried anthotiro cheese, cut in sticks
Wrap the meat in waxed paper and then in aluminum foil. Make sure that it is firmly sealed. Place it in a baking tray. Cook in pre-heated oven at 200 o C for about 2 hours. 69
chicken leg quarters with vegetables by Chef Nikos Petrakis 1924 by Lagos Mare Hotel
ingredients 2 chicken leg quarters 2 zucchinis
Agios Prokopios, Naxos isl.
1 medium onion 400 grams of cherry tomatoes 200 grams of sundried tomatoes ½ a bunch of fresh basil The zest of one lemon
There are some flavors that are just forgettable. They are familiar, yet original; simple and advanced in the same time. Flavors that are
Some olive oil Salt and pepper
precious: they make time stop and they make you remember every little detail that
makes 2 servings
is connected with them: the way the glasses reflected the daylight, the conversations you had and the music that was playing.
//
almost homesick. It’s the perfect ingredients,
Cut the zucchinis into thin strips, the onion into thin slices and the cherry tomatoes in half. Shred the sundried tomatoes and basil. Put all those ingredients in a bowl, add the lemon zest, olive oil, salt, and pepper and
the wise cooking and the warm people: in the
mix them.
The flavors that I tasted at the 1924 restaurant in the island of Naxos, are unforgettable. The make me want to go back there, feeling
kitchen of Lagos Mare Hotel you can hear the heartbeat of the Aegean.
Put the chicken legs on two alternative layers of greaseproof paper and silver foil. Spread the vegetable stuffing on top of them and wrap them well
Nikos accompanied the chicken with the
inside the paper and silver foil.
famous Naxian potatoes, cut in small pieces, then fried and seasoned with salt.
Bake in at 180oC for 20-30 minutes. 71
sautĂŠed bream fillet with rocket salad, roasted calamari and basil pesto sauce by Chef Dimitris Pasvantoglou San Antonio Hotel Santorini isl.
ingredients for the bream & rocket salad 1 bream half of a calamari a small cup of baby rocket olive oil the juice of one small lemon salt-pepper for the basil pesto sauce 1 cup of fresh basil 100 gr. of pine nuts, lightly toasted 2 small gloves of garlic 150 gr. olive oil f o r the cu t t le fish ink p ot a t o ch ip
Clean and fillet the bream. Remove all the bones. Slightly carve the skin of the fish without removing it. Add salt and pepper. Place half the fish, skin-side down first, in a hot pan and sautĂŠ from both sides till it turns light golden in color. Then put it in the oven for 5 minutes. Blanche the basil and put it in cold water. Dry well and put it in a blender, with the pine nuts and with the garlic, finely chopped. Blend and slowly add olive oil, until a paste forms. Clean and cut the body of the calamari into thin, narrow strips. SautĂŠ in a hot pan and add the lemon juice. Put it in a bowl; add the rocket and the pesto sauce. Sprinkle with olive oil and mix slightly the ingredients. Boil and puree the potatos; Add salt, pepper, the cuttlefish ink and mix them into the puree. Spread a thin layer of the puree on a silicon tray and bake at 140 o C, until it becomes a very thin chip.
2 potatos 1 spoon of cuttlefish ink salt-pepper
Place the bream fillet and the rocket salad in a plate, and then decorate with the baked chip. 73
stuffed calamari Clean and cut calamari tentacles from by Chef Eudokia Despotidou Deli Restaurant Schinoussa isl.
tubes. Sprinkle them with olive oil and place them on greased grill. Cook, turning once, for 2 minutes or until firm.
For the stuffing: Melt the feta and the xinomizithra using a fork, put them in a bowl and add the Ingredients 4 medium sized calamari, about 300 g each 200 g of feta cheese
rest of the ingredients. Stir to combine well. Put the stuffing into the tubes and bake at 200 o C oven, for 15 minutes. Serve
the
calamari
with
grilled
200 g of xinomizithra cheese
vegetables and fresh salad, sprinkled
2 fresh onions cut in small pieces
with a mixture of olive oil and lemon.
2 cloves of garlic cut in small pieces 1 roasted red pepper (florinis) cut in small pieces 1 tomato cut in small pieces half a cup of olive oil 1 small lemon Xinomizithra -very popular in the islands-,
salt & fresh oregano
is a traditional unpasteurised, soft and sour cheese, that is usually made of goat milk. It a great addition to a tomatoe salad
makes 4 servings
and to an olive oil drizzled slice of bread.
75
bakaliaros skordalia batter-fried salt cod with garlic spread
ingredients for the skordalia spread
by Nikitas Aliprantis Paros isl.
2 cloves of garlic (or more depending on your preference) 4 slices of bread, soaked in water and drained
This is a typical food of the 25th of March: bakaliaros skordalia (fried cod accompanied by a garlic spread).
1/2 cup of olive oil 3 tablespoons of vinegar 1 pinch of salt
On that day, the beautiful island villages look like a busy hives! The picturesque white and grey streets were full of children walking in a hurry to go to the parade, of parents taking photographs, of housewives taking plates with bakalaros skordalia to their neighbor to taste, of old people talking about how they used to celebrate when they were young.
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Put the cod in a large pot of water for 24 hours – changing the water every two hours, in order for the fish to become less salty. Drain and cut it in pieces. Prepare the batter, by putting the beer in
In Paros island, the traditional skordalia is
a bowl, then adding flour gradually until
called alliada, and it is made only with garlic,
you have a thick batter. Dip each cod
olive oil and salt: Put one garlic (peeled) and
piece in the batter, let the excess drip off.
a pinch of salt in a mortar to mince. Gradually add olive oil and keep blending until you have
Put olive oil into a pan and heat it in
a thick spread.
strong fire. Fry the fish until golden.
ingredients for the fish 1 kg of salted cod 1 can of beer 2 cups of flour
To make the skordalia, blend the garlic with the salt in the blender bowl of the food processor add the bread first and then slowly add the olive oil and vinegar, until you have a thick and creamy spread. 77
79
patatato traditional potatoes & goat meat stew
Traditional Feast Celebration recipe Amorgos isl.
ingredients 1 kilo of goat meat 6 large potatoes 3 tablespoons of tomato paste 2 onions 2 cloves of garlic
How does it feel like when you’re cooking
1 glass of white wine
for hundreds of people as part of a religious
A small cup of olive oil
ritual? How does it feel like preparing old
Salt-Pepper
recipes that have travelled through time, in order to feed pilgrims that pray to a Saint?
Cinnamon Allspice
Patatato is the climax of culinary preparations that always start a few weeks in advance. It is a traditional recipe of Amorgos, cooked when the local people prepare one of the well known panigiri in the Aegean, to celebrate the name of Virgin Mary (Panagia).
Patatato is their most famous trademark recipe made with goat meat, potatoes, tomato and onions, cooked in an open fire.
Variations of the Patatato are served in many islands’ traditional feasts.
//
We chop the potatoes in large even squares, wash and drain them, then mince the onion and the garlic. After heating the olive oil in a big pan, we pour in the wine and the onions, stirring until they start to wither. We then place the meat in the pan, continuing to stir. We add in the potatoes, the tomato paste dissolved in water, stirring a couple of times, and then add the rest of the ingredients. We pour in enough water to cover the food and leave it to take a strong boil. We then lower the heat and leave the mix to boil for about 3 hours. 81
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S OU PS & SMALL PLATES Warm hear t ening fo o d is essen t ial fo r t h e win d swep t Aegean islands. St e a m y s o u p s a n d e a s y c o m f o r t i n g r e c i p e s a d a p t to seasonal local products offering some of the most enjoyable island flavors. The simplicity of the recipes presente d h e r e , p e r m i t s u s t o d i s c ove r t h e i r u n i q u e i n g r e d i e n t s , w h i c h p l a y a n i m p o r t a n t r o l e i n p e r c e i v i n g t h e va r i a t i o n s a n d r i c h n e s s o f n a t i ve g a s t ro n o m y. E a c h l o c a l w h i t e g o a t c h e e s e g i ve s a d i f f e re n t t a s t e t o t h e p o p u l a r d a k o s , a n d t h e f l a vo r o f t h e f ro u t a l i a c h a n g e s c o m p l e t e l y w i t h t h e u s a g e o f d i f f e r e n t types of island sausages. Great quality in local products is a l w a y s t h e k e y.
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supper snack comfort food easy e ve r y da y
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kakavia ty pi cal Greek f ish erm en’s s oup by Argiris Arnaoutis
Spetses isl.
ingredients 2-3 kilos of different types of fish for soup (such as scorpion fish, hake, white grouper, greater weever and other small whole fish suitable for boiling) potatoes -cut in large chunks-enough to cover the bottom of a big pot 2 onions, cut in large chunks coarse sea salt sea water
Most great outdoor ventures start with this really early morning dilemma: should I sleep
olive oil
or should I force myself to go and have fun?
the juice of 2 lemons
A great fishing trip is no exception. When
bread to accompany the kakavia
the alarm clock rings it is dark outside; it is chilly even at the end of spring, and one can feel torn between a short term choice of sleep
pepper to season //
or entertainment –at least 2 cups of coffee later. If you ever had to face a dilemma like that, well… you know what they say: Success stories follow the early risers. This is a story about a group of friends from the Poseidonion Grand Hotel in Spetses, a wooden fishing boat and a welcoming smooth sea, that soon started sparking with reflections of the most beautiful dawn colors. The motivation for this trip was simple, yet powerful: a delicious kakavia – the Greek fishermen’s fish soup, that Mr. Argiris Arnaoutis, owner of the boat would cook for us on location.
Clean the fish, the potatoes and onions. Cover the bottom of the pot with the potato chunks and onions and eason with sea salt. Put the fish in layers in the pot, placing first the most firm fish. Fill with sea water; just enough to cover the fish and generously pour olive oil over them. Put the lid on and boil over high heat for about 20 minutes, then reduce to a lower heat and let the soup simmer for 15 minutes. Add the lemon juice and remove from the fire. Serve hot; the fish separately from the broth. Season with pepper and accompany with bread. 91
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psarosoupa avgolemono fish soup with egg and lemon by Theodora Prombona prombonas studios logaras, paros isl.
This is a different kind of fish soup: thick, rich and comforting, a typically heartwarming food for most island homes.Old islanders say its the best food to cure travel nausea... I don’t know if it is true, but it is certainly among the most delicious and popular winter soups.
ingredients 3 large scorpion fishes: about 1 kg of fish (You can use instead cod or dusky grouper, or any other fish for soup according to your preference) 6 carrots 3 onions A bunch of celery 5 potatoes 1 cup of white pearl rice 2 eggs 21/2 lemons Olive oil
Peel the carrots, onions, and potatoes; put them in a large saucepan. No need to cut them. Add the celery, salt, pepper and cover them with water. Set on high heat and bring to a boil. When the vegetables are tender, add the fish and let the boiling continue until the fish is cooked through (5-8 minutes according to the type of fish). Remove the fish and half the vegetables from the saucepan; place them in a large plate. Blend olive oil, half a lemon and salt if needed (you can use a multi blender if you have one). Pour the sauce over the fish and vegetables. Put the rest of the vegetables into the multi and melt them. Then, put them back in the pan with the broth, add the rice and boil again, until the rice is cooked. Remove from the fire and let the soup get nearly cold. Make avgolemono: whisk 2 eggs in a large bowl. Gradually add the juice of 2 lemons until smooth (again, you can use a multi). Then, gradually add about 1 cup of the broth into the avgolemono mixture: Whisk to combine. Put the saucepan into simmer and slowly add the avgolemono, while stirring the soup for a couple of minutes. Season with fresh ground pepper and
Salt
serve the soup, accompanied by the
Fresh ground pepper
fish and vegetables. 95
froutalia traditional omelette
ingredients 6 eggs
monemvasia, peloponnese
1 kilo potatoes, cut in pieces 4 medium sausages, cut in pieces 1 cup of grated cheese (gruyere from Naxos or Volaki from Tinos, or dry mizithra cheese) 5 spoons of milk olive oil for frying dry spearmint Salt-Pepper //
Froutalia is an addictively delicious island omelette. The islands of Andros, Naxos and Tinos, but also Monemvasia claim the
In a nonstick frying pan, add enough oil to cover the bottom of the pan, and fry the potatoes until soft, keeping the lid of the pan closed.
best made froutalia and each place uses local cheese and sausages which give a very characteristic authentic twist. Other ingredients can be added to the froutalia, like artichoke, zucchini, broad beans or local types of smoked pork.
Froutalia is served hot, perfect to accompany a glass of wine or raki, but it is delicious slightly cold or as a leftover breakfast.
Add the sausages, and keep frying until they become crispy. In a bowl, beat the eggs with the milk and add the cheese, herbs, salt and pepper. Pour the egg mixture into the pan and cover with a lid. Cook the froutalia over medium heat and turn it upside down in order to cook from both sides. Cook for a few more minutes and serve. 97
dakos cretan style barley rusk salad If you use a barley rusk, sprinkle it with by Rita Moutzi Schinoussa isl.
some water. Put it in a plate, sprinkle with a little olive oil. Add the tomatoes, season with salt and cover with the cheese. Sprinkle generously with olive oil a few origano leaves and let it stay for a few minutes.
Ingredients barley rusks (enough to cover the bottom of a plate or a typical dakos big barley kouloura)
That will help the rusks soak in the juice of the tomatoes and the olive oil.
200 g of xinomizithra goat cheese 2 fresh onions cut in small pieces 3 tomatoes cut in small pieces half a cup of olive oil salt
You can top dakos with capers or olives and use feta cheese instead of xinomizithra; although its sour taste is perfect to balance the sweetness of the tomatoes. Dakos is usually served as an appetizer, but is a very popular as a light summer luch
fresh or dry oregano
or a salad for a typical tavern dinner.
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orange flavoured cracked wheat salad by Maria Alipranti pisso livadi, paros isl.
ingredients 500 gr. cracked wheat 1 lt orange juice 1 large dry onion 1-cup sun-dried tomatoes 1-cup dried figs 1/2 a cup capers 1/2 a cup pickled baby cucumbers 1/2 a cup pine nuts
This is one of my favourite salads. When I make it for parties and gatherings it is always a big hit. What’s not to love in this
1/2 a cup raisins 2 tbsp mustard olive oil
recipe that combines so many aegean
balsamic vinegar
flavors? It’s sweet and salty ingredients
pepper
that balance nicely, and all of them can be found in your pantry; if you are into big jars
//
of sun-dried tomatoes, figs and raisins like
Combine the wheat and the orange
me, this is a salad for you. You can adjust
juice in a bowl, put it in the fridge and
the quantities according to your preference:
let it soak overnight. The juice should
add more onion, less tomatoes, more figs; I
be enough to cover the wheat, if it is
don’t put salt in this salad, but I use plenty
not add some water. Cut all the dry
of olive oil.
ingredients in small pieces, mix them with the wheat. Add the mustard, the
The secret to its amazing taste is the
olive oil and vinegar, then season
orange-flavoured cracked wheat, so take
according to your taste. Let the salad
your time and let the wheat absorve all the
stay for an hour before serving; that
orange juice, stirring occasionaly.
will help all the flavors blend well. 101
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DES S ERTS Traditional sweet treats in the Aegean islands are the result of seasonal ingredients and ways to preser ve them. Colorful spoon sweets and homemade liqueurs, soft white cheese pies sprinkled with honey, pastelia (sesame seed candy) served on lemon leaves, amyglalota (almond cookies) in dozens of variations, tray baked desser ts with syrup, dry figs stuffed with walnuts and cinnamon, koulourakia, batter fried desserts like loukoumades, k s e r o t i g a n a and tiganites are only some of the sweet flavors that are ver y mu ch co nnect ed t o island peo p l e ‘s – esp ec ial l y sen io r ’s- m o st p l easan t mem o r ies.
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D ES S ER TS
supper snack comfort food easy e ve r y da y
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loukoumades ingredients for the batter by Georgia Fysilani fysilanis | tavern
1 kilo of flour 1 envelope of dry yeast
logaras, paros isl.
a pinch of salt a pinch of sugar
There is a place of peace and quiet in the north part of Ikaria; hidden by the trees and the gigantic rocks that create the unique Theoskepasti chapel and the old monk’s cells, for more than five centuries this place used to be a Monastery, an observation post against pirate raids and a refuge. From there, you can count the different shades of green that alternate, covering the mountainside as they go all the way down till they reach the sea. If you close the eyes, you start noticing the sounds of the lizards on the fallen leaves and the buzz of the bees that rest on the flowers outside the church that is decorated with old frescos. Although time hasn’t touched the Monastery and the wild beauty of the area, one feels most welcome there thanks to the hospitality of the local women that look after it. With a cool glass of water and a warm smile, Marina told us some of the old stories that I love so much listening to… Then, she asked if we would like to taste loukoumades me meli. Big smile; Yes, of course we wanted to try the delicious round golden crisp puffs, covered with local thyme honey and sprinkled with cinnamon. This classic Greek dessert, easy and simple, always brings back many pleasant memories. We ate the tasteful loukoumades while they were still hot, in the Monastery’ s shady yard that has welcomed so many people in the past. We shared a plate and we shared some stories, and time flew by; but we didn’t seem to care anymore.
warm water oil (for frying) for the topping 1 cup of honey ground cinnamon //
Mix well the flour, yeast, salt and sugar. Add water, until you have a batter that is thick, soft and elastic. Heat the oil in a deep pot. (Make a test to see if the oil is ready: drop a tablespoon of batter into the pan; it should rise to the top, taking a deep golden color). Spoon tablespoons of batter into the hot oil (from a low height to avoid splattering) and fry the loukoumades until they are evenly golden (around 4 minutes). Remove them from the pan with a slotted spoon and drain on absorbent paper. Pour the honey into a saucepan and heat it, until it becomes runny. Drizzle it over the hot loukoumades and sprinkle with cinnamon. 113
rafiolia You pass the mizithra cheese through a by Ioanna Perraki
hand mill to become softer.
marpissa, paros isl.
Put all the ingredients for the filling in a bowl and mix well using a spoon. Place the flour in a bowl; add the salt and the vinegar, the olive oil and then the water. Knead to make soft and smooth dough, then cover the bowl with a towel
Ingredients for the dough ½ package of all-purpose flour 1 small cup of olive oil 1 small cup of water 1/2 tsp of salt some vinegar
and leave it to rest in a warm place for half an hour. Spread flour over your working surface. Divide the dough into balls of equal size. Using a wooden rolling pin, open them into flat circles 10 cm in diameter. Place a tablespoon of the filling in each circle, and then fold the half of the pie on top of another, to form the shape of
Ingredients for the filling
a half moon.
1kilo of mizithra cheese
Put some olive oil in a frying pan and fry
1 cup of sugar 2 eggs, lightly beaten
the rafiolia from both sides in medium heat, until golden. Remove from the fire and sprinkle with sugar and cinnamon.
1 tsp of cinnamon some orange zest you can make a savory variation of this
* some extra sugar and cinnamon mixed together for topping
recipe by using feta cheese and myzithra for the filling, without the addition of sugar 115
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halvas
one cinnamon stick 2 or 3 clove sticks
Gely Giannousoglou Aegina isl.
peel of a lemon row, skinned almonds or raisins grounded cinnamon to sprinkle
This vintage dessert, reminds me of long gone Sunday family gatherings in Athens, which started in September, making the transition to school and to city life easier. My aunt Eleni would always bring a Tupperware Jello mold with her famous semolina Halva: All the grown ups were crazy about it; they complimented Eleni about the Halva in a loud Greek way, and back then, I couldn’t understand it. Why would someone choose a Halva when there was chocolate on the table? Now, being grown up myself, I appreciate the delicate aromas and the grainy texture of a good homemade halva. Even though halvas is considered more of a Lenten dessert in Greece, I think its serving temperature and colours make it the perfect treat for a September afternoon‌
ingredients 1 cup of olive oil or sunflower oil or butter (or a combination of those according to your preference) 2 cups of coarse semolina 3 cups of sugar 4 cups of water
//
In a saucepan, combine the water, sugar, cinnamon stick, cloves and lemon peel. Bring to the boil for 10 minutes, then lower the heat and simmer gently for another 5 minutes until the syrup forms bubbles. Remove the cinnamon stick, cloves and lemon peel. Heat the oil in a large, thick-bottomed pot over medium heat; then add the coarse semolina and the almonds and cook, stirring continuously using a wooden spoon to prevent the mixture from sticking to the pot. Continue for a few minutes, until the semolina begins to take a golden colour. Lower the heat and start to gradually pour the hot syrup to the semolina mixture; carefully because it bubbles! Stirring continuously, cook until the semolina absorbs the syrup and you get a thick mixture that pulls away from the sides and the bottom of the pot when you stir. Remove from the heat, cover the pot with a kitchen towel and let it cool for 10 minutes, then place the mixture in a mold and allow it to cool to room temperature. Unmold and sprinkle with cinnamon before serving. 119
koulourakia crunchy & light cookies variations by Thekli Korka kythnos isl. by Katina Anastasiadou pisso livadi, paros
ingredients 1 cup corn oil 1/3 cup sugar 7 tablespoons cognac 7 tablespoons fresh squeezed orange juice Zest of 1 lemon
These koulourakia, have amazing aromas but they are both very light, crunchy and so easy to make. They are the perfect afternoon coffee treat, not too sweet but comforting
31/2 cups all-purpose flour 1-teaspoon baking powder //
and delicious. Their ingredients are different but the preparation procedure is the same for both recipes.
ingredients 250 gr. margarine
Using a mixer beat together oils and sugar. Add the rest of the ingredients gradually. Knead well (with your hands) until dough is smooth. The dough should
1 cup corn oil
be soft and not too sticky. Let it rest
11/2 cup sugar
for half an hour.
2 teaspoon vanilla extract
Form as desired, into braids or small
a glass fresh squeezed orange juice
doughnut shaped cookies. Place the
1 kilo all-purpose flour
koulourakia on a baking tray lined with non-stick baking paper and bake
1teaspoon baking powder
at 180 o C, in pre-heated oven, for 30-
1 teaspoon baking soda
40 minutes. 121
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vissinada & vissino glyko sour cherry drink & spoon sweet by Gely Giannousoglou
ingredients for the spoon sweet 1 kilo of sour cherries 1 kilo of sugar
Aegina isl. ingredients for the drink
1 glass of water Juice of 1 lemon //
1 kilo of sour cherries 1 kilo of sugar Juice of 1 lemon //
Wash the sour cherries and drain them. Remove the stalks and the pits, using the special machine or by hand. Collect in a bowl the juice that comes out of the fruit.Put the sour cherries and the juice in a bowl and leave it in the fridge for 10 hours. Mash the sour cherries using a hand blender, and strain them. You can put the peels and the pits in a bowl, add a glass of water and strain them also. Put the sour cherry juice, the sugar and the lemon juice in a pan and bring it to boil over medium heat. With a spoon, remove the foam that appears on the surface of the pan. When the syrup is thick, remove from the fire, and leave it to get cold. Put the vissinada in sterilized bottles and keep them in a dark, dry place. To serve, put some vissinada in a glass, and add cold water.
Wash the sour cherries and drain them. Remove the stalks and the pits, using the special machine or by hand. Collect in a bowl the juice that comes out of the fruit.Place a layer of sour cherries in a pot, then add a layer of sugar, and alternate the two ingredients until they are finished. Add the juice that you have already collected in a bowl. Cover, and put it in the fridge for 10 hours, because during his time the sour cherries will release their juices. Put the sour cherries, the sugar and the water in a pan and bring it to the point of boiling over medium heat. Remove the foam with a spoon as it builds up and stir the pan by shaking the handles. We leave it on the fire for another 15 minutes. Leave the sweet to stand for one day, then add the lemon juice and heat it in medium fire in order for the syrup to get thick. The vissino gliko is ready! Put it in sterilized jars and keep them in a dark, dry place. 125
bergamot spoon sweet marpissa, paros isl.
Ingredients 1 kilo of unwaxed bergamots 1 kilo of sugar 1 glass of water Juice of 1/2 lemon
After the last boiling, place the bergamot peels again in a strainer and rinse them with plenty of water. Once they are cold, put them in a bowl of water and leave them for 16 hours, changing the water 5-5 times. Drain them and put them back into the pot again, adding the sugar and the water. Bring to a boil until the sugar dissolves. Lower heat to medium and boil for fifteen minutes. Remove from heat and leave it in room temperature for 24 hours. Place again the pot on the heat, bring to a boil, then lower to a simmer, stirring and skimming occasionally, until the syrup is ready. A few minutes before removing the pot
Wash the bergamots, wipe them and grate them using a kitchen grater. Using a sharp knife, peel the bergamots into four or six equal sections, depending on their size. Discard the inner white part that is not edibleand keep the bergamot peels, as clean as possible. Place the bergamot peels in a large pot, cover them with enough water and bring to boiling point only for 5 minutes.Turn off the heat. Place the bergamot peels in a strainer and rinse them with plenty of water. Rinse the pot as well. Repeat the procedure three more times in order to make the peels less bitter.
from the heat, add the lemon juice, stir and then leave it to cool completely. Store the spoom sweet in clean and sterilized glass jars with a lid, in room temperature.
You can save the bergamot zest, leave it in a plate to air dry and mix it with sugar. Use this aromatic sugar for other recipes; you will be amazed by the unique scent it will give to creams, cakes, tea.
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- all the beautiful people We cannot describe how grateful we are, for all the people that welcome us into their homes and kitchens, into their lives, share their dreams and memories and make it possible for us to connect even more with a part of the world that we love. And of course, it’s you, our readers: you are always with us when we cook at a farmhouse, when we work on a boat, when we dance at a panigiri... We are still amazed by this communication that can unite so profoundly, a small Greek island with faraway places and people. Your comments, your feedback and support are precious; the wind in our sails. Aegeanpan wouldn’t exist without our families. Their love and kindness is our inspiration when we travel and when we return home. If we are able to capture the hospitality and creativity of the Aegean people, it is because we can recognize it through our personal experiences. Our families made this possible. To all those beautiful people, a big thank you. Maria Alipranti - Christos Drazos
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