Mizithra is a traditional cheese made from sheep, goat or cow’s milk or a mixture of them. In order to curdle the mizithra, it is poured into a special cloth and then it is hanged to drain. During this process, mizithra becomes pear-shaped in form.
Mizithra is divided mainly into two types, the fresh unsalted, the slightly salted and aged with salty taste and hard texture. Fresh mizithra is used in cooking and pastry, while the dried is ideal for grated cheese on pasta.


Soutzouki is a dried meat made exclusively from beef and sheep. One of its main characteristics is its intense flavor coming from the various spices that are used for soutzouki’s preparation.


Pastrami is a meat product made from beef (specifically from various parts of the animal, but mainly from its shank) that looks quite similar to pastourma. Pastrami’s pieces are covered by granules of pepper, sinapis (mustard), coriander and other spices. When it is ready for consumption, pastrami has a solid shape, rubber texture and a quite spicy taste.

Sesame pie

6 sheets crust phyllo dough
1 -1/2 cups peeled sesame seeds
½ cup walnuts
3 dry cracker crumbs
1 teaspoon cinnamon
½ teaspoon cloves
1 tablespoon sugar
? cup olive oil (or ½ cup olive oil and 2 tablespoons fresh butter)

For the syrup:
1 cup sugar
1 cup water
½ cup honey
2-3 cinnamon sticks
1 piece of orange peel

To prepare the sesame seeds, let them soak in a little water. Pour in a strainer little by little and rinse. When well drained, spread the sesame seeds on a towel in a baking pan to absorb the remaining moisture. Remove the towel from the pan and bake at 160 degrees to completely dry and roast the seeds. Let cool.
To make the syrup, put all the ingredients, except the honey, in a pot and boil for 5 minutes. Begin timing from start of boil and then lower to moderate temperature. Remove from heat, add honey, stir until dissolved and let cool.
Grind the sesame seeds in a food processor without becoming too fine. Add the ground walnuts, spices, cracker crumbs and sugar.
Divide each sheet into two. Spread three sheets of dough in an oiled baking pan and brush each with oil. Add 1/4 of the filling. Continue alternating 2 lightly oiled sheets and ? of the filling. At the top of the pan, spread the last three sheets, brushed with oil. Fold the dough inward and with a sharp knife cut the pie into “baklava” squares.
Bring the remaining olive oil (and butter, if added) to very hot temperature. Pour over the sesame pie.

Preheat the oven and bake the pie at 160 C for 60-70 minutes, depending on the oven or until golden brown. When ready, pour on the cold syrup. Wait about two hours for the syrup to absorb and serve.


For the dough:
3 cups all-purpose four
1/2 coffee cup olive oil
2 tablespoons vinegar
1 cup water
Flour, for rolling out dough
1 cup oil

For the filling:
3 cups coarse walnuts
3 tablespoons cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon clove

For the syrup:
3 cups sugar
3 cups water
2 tablespoons lemon juice
1 cinnamon stick

To make the dough, mix all ingredients in a bowl to make a soft dough that doesn’t stick, Cover and let rest for about 30 minutes. When ready, divide the dough into 8 balls the size of a mandarin. Spread the dough to the size of a fruit plate. Mix olive oil with margarine in a bowl. Brush approximately 1 teaspoon of the mixture on each sheet, spreading well. Dust lightly with flour and join in pairs. Let rest for another 30 minutes. Open a large thin sheet, cut in the middle, oil well and drop in a little of the filling. Roll the dough and cut edges. Place all the dough rolls in an oiled pan and cut into serving pieces. For the syrup, mix all the ingredients and boil for five minutes, timing from the start of boil. Let cool.

Brush oil on the top and bake in a preheated oven at 180 C for approximately 30 minutes. Remove from oven and while hot pour over the cold syrup.