1 cup olive oil
2 cups coarse semolina
2 1/2 cups brown sugar
1/2 cup honey
4 cups water
Walnuts, or almonds, or raisins
In a pot, pour the semolina and oil and saut? until brown. Add the walnuts, almonds or raisins. Separately boil the water, the honey and the sugar and pour the syrup into the pot. Stir well until the mixture thickens.
Cover and let set for 10 minutes. Pour into a pan and serve.
1 cup risotto rice
1 cup water
4 cups goat’s milk
½ cup sugar
2 tablespoons corn flour
Lemon peel
Cinnamon
Wash the rice and pour in a pot to boil for 10 minutes. Add half the milk and let to simmer for 15 minutes. Stir often. Add the sugar to the rice. In a separate bowl, dissolve the corn flour with the remaining milk and pour into the pot. Boil the “ryzogalo” for 10-15 minutes, stirring continuously until it thickens.
Remove the pot from the fire, add the lemon peel and stir. Serve in 5-6 individual bowls or on a platter and sprikle with cinnamon.
? cup rice
1 pinch salt
2 cups water
½ cup sugar
5 cups milk
1/4 teaspoon crushed mastic
2 tablespoons corn flour
Cinnamon
In a large pot boil the rice and salt in water for about 10 minutes. Add the milk, sugar, mastic and stir. When the rice boils dissolve the corn flour in water and pour in the pot. Continue to boil over low heat until the rice pudding starts to thicken.
Pour into 6 small bowls, cool well and refrigerate. Sprinkle with cinnamon.
For the almond paste:
500gr unsalted almonds without the peel
250gr sugar
2-3 drops bitter almond flavor (in large supermarkets on confectionery shelves)
Minimum water or flower-water (in large supermarkets on confectionery shelves), if needed
Corn flour for sprinkling
For the butter cream:
250-300gr egg whites (from 10 eggs)
100gr powdered sugar
150gr fresh butter
50gr margarine
1 teaspoon vanilla extract (in large supermarkets on pastry racks)
For the decoration:
1 pack almonds
Fine sugar
For the almond paste: Beat the almonds with sugar and bitter almond to the blender until they become a homogeneous mass. If necessary, add little water or waterless to facilitate shuffling. Open the paste onto a 40 x 20 cm layer -1 cm thick, sprinkling with a high volume or corn flour.
For the butter cream: Beat in the mixer at low speed with half the sugar until they become tight meringue and keep them aside. Beat butter in the mixer with margarine with the rest of the sugar and vanilla until they whiten and soften. Add the meringue and mix lightly with a spatula. Place the cream in a pastry bag. Cut with a sharp pointed drenched knife (or with the pizza knife) the open sheet in strips 5 cm wide. Spread on each butter cream and close by forming a roll.
Cut into 4-5 cm long rolls and sprinkle with almond syrup and powdered sugar. You can replace the almond paste with ready-made marzipan that you can find in confectionery stores.
4 tablespoons risotto rice
1 cup tea water
4 cups full fat milk
½ cup sugar
2 tablespoons corn flour
Mastic powder
1 handful blond raisins
Ground cinnamon
Wash the rice and boil with water for 10 minutes. Add 3 ½ cups of milk to the rice and let simmer for 15 minutes, stir often. Pour the sugar in the rice. Dissolve the corn flour with the remaining milk and add to the pot.
Boil the “ryzogalo” for about 10-15 minutes, stirring until it thickens. Remove the pot from the heat, add the mastic and raisins and stir. Serve in 5-6 bowls and sprinkle with cinnamon.
1 kg goat’s milk
1 cup brown rice
2 cups brown sugar
Lemon or vanilla
Put the rice in a pot with a little water to swell, then drain. Add the rice to the boiling milk. Lower the heat and stir continuously to keep from sticking.
When the mixture starts to thicken, pour in the sugar and stir until it thickens well. Add the lemon or vanilla and serve in a bowl or platter.
2 eggs
2 tomatoes
Olive oil
Salt
Pepper
Oregano
In a large pan, put three spoonfuls of virgin olive oil. Add two grated, chopped tomatoes, break three eggs and start stirring with a wooden spoon, as the frying pan heats up. In 3-4 minutes it is ready.
Remove from the fire, add salt and pepper, fresh oregano and serve hot.
600gr flour
1 teaspoon baking powder
1 cup oil
1kg tyrovolia cheese
2 eggs
2 onions
1 cup dill
Salt and pepper
Filling: Put the “tyrovolia” cheese in a bowl and add the finely chopped onion, dill, eggs, salt and pepper. Stir well. Dough: In a large bowl pour flour, baking powder and salt. Knead well and roll out two phyllo sheets. Place one layer in the oiled baking pan, pour in the filling and cover with another layer of phyllo dough.
Place in the oven and bake at 180 C for 60 minutes until the crust turns golden brown and the phyllo is well baked.
For the mixture:
1 packet phyllo dough
4 eggs
250gr Greek yoghurt
1 cup seed oil
1 cup sugar
1 sachet baking powder
1 cup orange juice
Zest from 1 orange
For the syrup:
3 cups water
2 cups sugar
1 cup honey
1 cinnamon stick
Orange peel
In a bowl, mix the seed oil, yoghurt, eggs, baking powder, sugar, orange juice and orange zest. Cut the phyllo dough in crumbles (as paper) and add to the mixture. Stir very well. Brush a Pyrex with oil and pour in the mixture.
Bake in a preheated oven at 170 C for 45 minutes. In a saucepan boil all of the ingredients for the syrup over high heat. Serve the pie cold with warm syrup.
2 cups corn flour
4 cups water
1kg sugar (approximately)
2-3 bitter orange leaves
1 cup walnuts (crushed)
In a bowl, pour the corn flour and water and stir well. Put the mixture in a pot, add the bitter orange leaves and sugar and boil. Stir continuouslywith a wooden spoon. After a few minutes lower the heat.
When thick, serve the “mageria” on a platter and sprinkle with the cinnamon and crushed walnuts.
500gr flour
A pinch of salt
A little sugar
4 eggs
Pour all the ingredients into a bowl and make porridge. Separate into small pouches.
Fry with a little oil in a frying pan until golden brown. Drizzle with honey and sprinkle with cinnamon and sugar.
½ kg chickpeas
2 red hot peppers
2 bay leaves
Fennel
Aniseed
Flour
For the filling:
Red pumpkin
Myzithra cheese of Skyros
2 large onions
Pepper
Mint
1 cup oil
Cinnamon
Sugar
Grind half a kilo of chickpeas. Add the water and boil over very low heat. Add two red hot peppers, bay leaves, fennel and anise. Boil and when the mixture starts to foam, remove the pot from the heat, skim the foam and place in a bowl with the flour and knead. As the chickpeas re-boil, skim the foam again and add more foam to the mixture. Repeat 2 – 3 times. This makes the yeast. Cover, set aside for a few hours until it rises. Knead the yeast with the flour and hot water and prepare the dough. For the filling, boil the red pumpkin, drain very well, and add the myzithra cheese, cooked onions, pepper, peppermint, oil, cinnamon and sugar. It becomes a spicy filling. Cut the dough in small balls and roll out to small round pies. Spread the filling in all the pies and close triangularly.
Bake until golden brown in a fireplace or in a wood stove.
350gr honey
600gr sesame
100gr sugar
½ teaspoon cinnamon
⅓ teaspoon nutmeg
½ orange zest
1 tablespoon lemon juice
20-30 blanched almonds for garnish
In a baking pan, roast the sesame seeds and crush. In a pot, heat the honey and let simmer until losing some of the moisture. Add the sesame seeds, lemon juice, orange zest and spices. Stir well and spread onto a wet marble surface. Press the almonds into the mixture while still hot and cut into thin strips.
Set aside and let cool. Once hard, cut the “melekouni” into diamond-shaped pieces.
2 lt fresh milk
2 ½ cups fine semolina
2 ½ cups sugar
Lemon skin
Mastic of Chios, powdered
5 eggs
2 tablespoons butter
For the garnish:
3 tablespoons sugar
½ teaspoon cinnamon
Boil the milk with ½ cup of sugar, butter and the lemon skin. Bring to the boil and add the semolina while stirring with a wooden spoon. When the mixture thickens, remove from heat. In a separate bowl, beat the eggs, the remaining sugar and mastic powder. Pour into the mixture while still hot, stirring briskly.
Pour mixture into a buttered baking pan and bake at 170 C for 45 minutes until golden brown. Cut into squares and top with crystallized sugar and cinnamon.
1 litre fresh milk
½ teaspoon salt
1 cup rice
1 ½ cup sugar
2 cups water
1 cinnamon stick and cinnamon powder
In a large pot bring 1 cup of water to the boil. Add the rice and cinnamon stick. When the rice starts to boil, slowly stir in the milk. Add the sugar and stir until mixture thickens, for about 15 minutes.
It is ready in 15 minutes. Serve with lemon zest and cinnamon.
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.
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.
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.
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.
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.