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recipes from Greece, greek syntages
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Sea Food
Pasta - Pastry
Greek salad (village salad)
4 tomatoes
1 cucumber
1 onion
1 green pepper
a little caper
Feta cheese
Olive oil

We wash and clean the vegetables. We cut the tomatoes in half and then we slice each half. We clean the cucumber and cut it in half vertically and then we slice it horizontally. We slice the green pepper. We peel the onion, clean it and cut it in half and then vertically. We mix gently our vegetables in a salad bowl. Then we add the olives, the caper, the feta cheese and some oregano. Before serving we add olive oil and salt.

Baklavas (baklava)
1 pack filo pastry sheets
2 cups walnuts
2 cups almonds
1 cup butter or margarine or half and half of each
1/2 teaspoon cloves
2 teaspoons cinnamon
For the syrup:
2 cups water
3 cups sugar
1/2 cup honey
peels of one lemon

We cut the walnuts and the almonds into the desirable size. We mix them with clove and cinnamon. We brush a lot with melted butter a big square baking pan. We lay the first 4 sheets, buttering between every two of them. Sift with our mixture and we lay 2 more sheets, with butter between them. We keep 4 sheets for the top and we lay the rest as we ‘ve described above. We cut the baklavas in pieces and we pour the rest butter over the top. We bake for about 40 minutes in 170ο C. While our baklavas is in the oven we shall prepare the syrup. We put all the ingredients for the syrup and we boil them for 5 minutes. When the baklavas is ready remove the baklavas from the oven and pour over the syrup immediately.

Yogurt sweet
1 pineapple jelly
1 (small) can pineapple
1 small milk cream (200 gr)
1/2 kg yogurt strained

We put the pineapple jelly and a glass of hot water in a bowl and we mix them well in small speed. We add a glass of cold pineapple juice from the pineapple can. We mix and let it cool off but not to jell. We add milk cream and yogurt and mix. If we wish so, we cut few small pieces of pineapple and add them in the mixture. We put the bowl in the refrigerator and we let the mixture to jell. Finally we decorate the top of our yogurt sweet with the rest pineapple slices. Our yogurt sweet is ready!!!

Garlic sauce (skordalia) with bread
1/2 load old bread
1 garlic (or more if we want to)
1 cup olive oil
4 tablespoons vinegar

We remove the crusts from the bread. We put the bread in a big bowl and we cover it with water. We let it soak and then we press with our hands, but not too much, so that it won’t drain completely. We peel the garlic and cut the garlic bulbs in small pieces. We work all the ingredients in a blender to a paste.

Creme caramel with mastic of Chios
For the creme:
1 lt milk
9 eggs
300 gr. sugar
15 gr. mastic
For the caramel:
250 gr. sugar
50 gr. glucose
100 gr. water

Put the materials for caramel in saucepan, and heat them up until caramel turns red. Then put it in tin moulds.
Put the materials for creme in a small bowl with an electric mixer on low speed for a few minutes until they are well blended. Then boil the creme and stir constantly so it will not curdle. Bake for 45 minutes in 220°C in a double saucepan. Serve them when they cool down.

Shortcakes with Ouzo
3 eggs
1 3/4 glasses sugar
1 glass oil
1 glass milk
1 spoonful soda
1 spoonful aniseed
1 small glass ouzo
1 baking powder
1 kg and 2 handfulls flour

Knead very well all the materials. Cut them in long shapes and put them in baking pan. Bake them for 30 minutes in pre-heated oven in 160°C. When they are ready, cut them in shortcakes. Put them in baking pans and let them dry for about 3 - 4 hours.

4 - 5 eggs
1 onion cut in small pieces
salt - pepper
3 spoonfuls flour
grated cheese
crumbs of 1 bread slice

Use a grater with the onion and then add salt, spearmint, pepper, flour, the grated cheese and the crumbs of bread. We mix them well. We separately beat the eggs and heat the oil. When the oil is burning, we pour the eggs into the mixture and mix well.
When the oil is boiling we put the mixture in and keep stirring until it sets. Later we turn it upside down. We turn off the heat and we leave it to dry.

Chicken filet saute with mastic
4 chicken filets cut in small pieces
1 red pepper finely chopped
1 green pepper finely chopped
3 fresh onions finely chopped
1 small cup white wine
2 small cups milk cream
2 grains of mastic
4 spoonfuls olive oil
150 gr. boiled rice
whole pepper

The night before, grind the mastic grains and mix it well with the olive oil. Leave the mixture all night long, so that the oil acquires mastic's flavour.
You heat the oil in a big frying pan. Add the chicken pieces and saute well for two minutes. Add the finely chopped peppers and the fresh onions and lower the heat.
Extinguish with white wine. Cook slowly and keep stirring with a wooden ladle. After 6 minutes and the boiled rice and stir. Use a pepper quern with whole pepper. Add salt, the fresh cut pepper and the two small cups of milk cream. Serve it with grated cheese.

Mastic biscuits for tea
700 gr. flour
350 gr. sugar
150 gr. milk
2 eggs
2 big spoonfuls butter
ammonia and mastic

Put the flour in a basin and make a hole in the middle. Heat the milk a little and mix the ammonia with it. Mix in the hole, the eggs, the sugar, the melted butter, the mastic and the milk.
We take little by little the mixture and knead. Pat or roll lightly until dough is about half centimeter thick. We can cut the dough with cookie cutter, a glass, or with a knife, in various shapes. Place on ungreased baking sheet. Spread with crocus of egg and bake in medium temperature oven.

Recipes - Greek Language
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