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Traditional
Greek Village Recipes
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Traditional
Greek Village Recipes |
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Dolmades |
 5-6servings½ kilo (1 lb. 2 oz) long-grain rice, wash and stained ½ kilo (1 lb. 2 oz) fresh or preserved vine leaves 2-3 spring (fresh) onions, finely sliced 2 tablespoons parsley finely chopped 2 tablespoons dill, finely chopped 1 teaspoon Knossos mint 300 grams (5 oz) Sitia Extra virgin olive oil Juice of one lemon Salt-pepper Wash the vine leaves well, scald them with boiling water and place them on a platter. Prepare the stuffing as follows: Saute the onions in the olive oil lightly. Add the washed and strained rice, the chopped parsley and dill, the mind, a small amount of water, salt and pepper and let these cook for about 10 minutes. Remove from heat and let the mixture cool. Place a teaspoon of the stuffing near the base of the leaf (at the stem end) and fold it as follows: Press the stuffing into a small sausage-like shape and fold over it the stem end and both edges-towards the middle-inwards. Then roll the stuffed leaf over to make a tight small bundle. Line the bottom of a pot with vine leaves and lay the stuffed leaves in circles. When one layer is finished, begin a new one on its top. Add same water and lemon juice and cover the last layer of stuffed leaves with an inverted plate to prevent the leaves from coming apart. Cook on medium heat for an hour and a half. Serve cold. |
Greek Salad |
 3-4 tomatoes2 medium-sized cucumbers 1 sliced onion 1 lettuce (cut) 1 green sliced pepper 200 grams (7 oz) Feta cheese 3-4 tablespoons Sitia Extra virgin olive oil 2-3 table spoons vinegar 150 grams (5 oz) black olives 2 tablespoons caper (optional) Knossos Oregano Salt & Pepper First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, the lettuce, the oregano, the black olives, the onion, the green pepper and the caper (optional). Dress the salad with the olive oil, vinegar and salt and mix them. Add the Feta cheese broken into small pieces. The above recipe is for 5-6 servings. |
Aubergine Salad (Melitzanosalata) |
 5-6 servings4-5 eggplants (Aubergines) 2-3 ripe tomatoes, finely diced 1 small onion, grated 2 teaspoons parsley, finely chopped 150 grams (5 oz) refined oil The juice of one lemon Salt-pepper Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add the lemon juice and oil while mixing all the time. Note: you may replace the refined oil with a jar of mayonnaise. |
Saganaki with Cheese |
 4-6 servings12 eggs 4-6 portions Gruyere cheese 1 teacup flour 2 teacups Sitia Extra virgin olive oil Heat the olive oil in a frying pan. Be careful not to burn or smoke. Mix 2 eggs with flour to make a paste. Divide the Gruyere cheese into portions, immerse each portion into water first, then into the egg and flour mixture, and fry it in the heated oil until it becomes on both sides light brown in colour. Fry the remaining eggs separately in olive oil and serve them alongside the fried cheese. |
Shrimps with tomatoes
and Feta cheese |
| 1 kilo (2 lbs 4 oz) medium sized shrimps 2-3 ripe diced tomatoes 2 cloves garlic 2 diced onions 250 grams (7 oz) Feta cheese 1 teacup Sitia Extra virgin olive oil 1 Knossos Bay leaf 2 teaspoons sugar Salt and Pepper Clean the shrimps Saute the diced onions in the olive oil in a pot Add the tomatoes, the bay leaf, the sugar, the garlic, salt, pepper and an adequate amount of water. Cook the sauce for approximately 30 minutes Drop the shrimps into the sauce and continue cooking for another 4 minutes. Remove it from the heat. Place the shrimps and the sauce in a Pyrex dish. Spread thin slices of Feta cheese over them and bake in a strong oven for 10 minutes. Serve immediately. The above recipe is for 5-6 servings. |
Spanakopita
(Spinach Pie) |
 ½ kilo (1 lb.,2 oz) spinach6 spring onions, finely chopped ½ teacup dill, finely chopped 1 ½ teacups Sitia Extra virgin olive oil Salt-pepper Feta cheese PASTRY ½ kilo (1 lb., 2 oz) flour 2 eggs ½ teacup butter 1 teacup warm water Salt Clean and wash the spinach meticulously, then drain it well. Saute the spring onions in the olive oil on medium heat until they become transparent but not brown. Shred the spinach in large pieces and add it to the onions. Season to taste. Cook for about 15 minutes over a medium heat so as the ingredients remain in the pot without any liquid, stir in the dill and the feta cheese. Prepare the pastry as follows : Place the flour in a bowl, add the eggs, the melted butter, salt and as much warm water as is necessary for a dough that is pliable. Knead the dough well and roll it out in thin pastry sheets with a rolling pin. Line an oiled pan with a pastry sheet, brush with olive oil, then lay two or three pastry sheets brushing each one with olive oil again. Spread the filling evenly and cover it with 3-4 layers of pastry sheets oiled in the same way as previously. Bake in a medium oven for about 45 minutes. Cut the spinach pie into pieces and serve it either hot or cold. |
Tyropita
(Cheese Pie) |
 1 lb Feta cheese 1 lb Filo pastry 1/4 lb Ground Kefalograviera cheese 1 cup Milk 3 tb sp Butter 4 Eggs (beaten) Dill or Knossos Mint (diced) Pepper A little margarine Mash the feta cheese with a fork and add the Kefalograviera, milk, butter, dill (or mint), eggs and pepper. Butter a pan with the margarine and place half the sheets of Filo on the bottom also buttered with the margarine (so it doesn't stick) Pour the cheese mix and cover with the rest of the Filo sheets, also buttered with margarine. Bake in medium oven for about 1 hr. |
Cretan
Meat Pie |
 Lamb Filo pastry 1 Onion (diced) Knossos Garlic Cheese Nutmeg Sitia Extra virgin olive oil Knossos Oregano Salt Pepper A little margarine Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc...) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown - about 1/2 hour. |
Meat Pie |
 1 ½ kilos (3 lbs 6 oz) minced (or chopped) lamb1 kilo (2 lbs 4 oz) onions 5 tablespoons butter 10 eggs, lightly beaten 1 teacup milk 2 teacups semolina salt - pepper Cinnamon 1 kilo (2 lbs 4 oz) Filo pastry Heat half the butter in a pan and saute one finely diced onion. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot. When the onions are done, take them out and puree them. Strain the broth and keep only two teacups of it. Prepare a cream with the milk, the semolina and the broth. When this cream is cold enough, add the pureed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper. Brush the bottom and sides of a pan with butter and the line it with half the sheets of Filo pastry, brushing each one with melted butter. Spread the minced (or chopped) meat evenly and pour the cream mixture over it. Cover with the remaining sheets of Filo pastry, brushing each one with butter, particularly the top one. Bake the pie in a medium oven, until its top starts to turn pale golden. |
Tzatziki |
 ½ kilo (1 lb 2 oz) strained
yogurt1 cucumber 4-5 cloves grated garlic 4 tablespoons Sitia Extra virgin olive oil 2 tablespoons vinegar Salt and Pepper Drain the cucumber. Mix the yogurt and the cucumber in a bowl. Add the garlic. Pour in the olive oil and vinegar alternately mixing with a mixer Serve it as an appetizer. |
Skorthalia |
| 1/3
lb Boiled Potatoes Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste. |
Gigantes
(Lima Beans) |
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Homus |
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Taramosalata |
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Calamari |
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Pita
Bread |
In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on medium. Stir in as much remaining flour as you can mix in with a spoon. Turn onto a lightly floured work surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic. Cover, and let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each piece with floured hands into a smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, flatten balls. Cover, let rest 10 minutes. On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once. Do not puncture or tear dough. (Work with enough flour so dough does not stick) Place on baking sheet. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn with a spatula, and bake 2 more minutes until dough is light brown. Repeat with remaining dough, baking one batch before uncovering and rolling the next. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping. |
Marinated
Octopus |
Place
octopus in a large pan with plenty of water and boil for 2 hours. Remove
from heat; wash and remove the skin. Cut in desired size pieces. In a
bowl, combine all the ingredients, except the lemon juice, and add octopus.
Mix well, cover, and refrigerate for several hours or overnight. |
Sykotakia
Ladorigani (Pan fried Liver) |
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Traditional
Cretan Salad (Dog Bread) |
Ripe red tomatoes Chop the tomatoes in cubes. Chop the onions, the cucumber and the green pepper in slices. Put the rusk on the bottom of a salad bowl. On top, spread a layer of tomato, onions, cucumber, parsley, olive oil and vinegar. Then spread a new layer of yogurt , salt and red pepper. Spread another layer of tomato, onions and cucumber and another one with yogurt. On top, spread the slices of green pepper, the chopped onion, salt, pepper, olive oil and vinegar. Lift the bowl and tilt it from one side to the other so that the sauce goes everywhere. Place it in the refrigerator and serve cool. sprinkle with the rest of the parsley before serving |
Kotopita
(Chicken Pie with rice and raisins) |
8-12
servings) Heat 1/4 cup of the olive oil in a large skillet and saute the onions until wilted. In a large mixing bowl, combine the onions, shredded chicken, spices, rice, mint, raisins and remaining olive oil. Mix tin the beaten eggs, and season with salt and pepper. Bake in a preheated oven at 375 F for about 50 minutes to one hour, or until the fillo is crisp and golden. Remove, cool for 20-30 minutes, and serve. |
Traditional
Cretan Fried Courgettes (Kolokythakia Tiganita) |
1
kg large courgettes Wash and cut the cougettes into thin slices. Salt and place in a colander for about an hour to drain. Prepare a thick batter as follows: Mix two cups of flour with one cup of beer and a liitle salt. Let the batter sit for half an hour. Dip the courgette slices one by one in the batter and fry in very hot oil. Serve hot or cold with Tzatziki or Skorthalia. |
Traditional
Cretan Fried Aubergines (Melitanes Tiganites) |
1
kg large Aubergines Wash and cut the aubergines into thin slices. Salt and place in a colander for about an hour to drain. Prepare a thick batter as follows: Mix two cups of flour with one cup of beer and a liitle salt. Let the batter sit for half an hour. Dip the aubergine slices one by one in the batter and fry in very hot oil. Serve hot or cold with Tzatziki or Skorthalia. |
Traditional
Cretan Fried Peppers (Piperies Tiganites) |
1/2
kg long Peppers Wash peppers well, remove seeds, salt and drain.Heat oil in frying pan, add the peppers turning as soon as they brown. Arrange them on a small plate and sprinkle with vinegar. Serve cold with Ouzo or Wine. |
Mizithropites (Cottage Cheese
Pie) |
 kilo of flour 2 tbsps of Sitia Extra virgin olive oil water and a small glass of raki to make a fluffy dough 1 kilo of mizithra (sweet or sour) Roll out the dough, cut out round pieces, and place some Mizithra cheese (sweet or sour, whichever you like) on each half, folding the other half over it and forming crescents. Deep-fry. |
Scrambled
Eggs with Tomato and Courgettes (Avga Strapatsata) |
 1 lb. of Courgettes1 lb. of tomatoes 1 cup of Sitia Extra virgin olive oil 1 onion 5 eggs salt - pepper Cut the zucchini in small peices and brown them with the finnely chopped onion in a pan with oil. Add the tomatoes the salt and pepper: Simmer When zucchini are cooked, beat the eggs, and add them to the pan. Stir and let the eggs cook. |
Kremydopita
(Onion Pie) |
(8-12
servings) Heat 2 tablespoons of the olive oil in a large skillet and saute the onions until wilted. In a large mixing bowl, combine the onions with dill, raisins, bulgar, grated cheese, nutmeg and 2 tablespoons of the olive oil. Mix in the eggs, and season with salt and pepper. Bake in a preheated oven at 350 F for about 50 minutes to one hour, or until the fillo is crisp and golden. Remove, cool for 20-30 minutes, and serve. |
Patzaria
Salata (Beet Salad) |
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well. This salad is an excellent accompaniment to fried or broiled fish. |
Zucchini Blossoms |
30 Zucchini blossoms |
Chicken Soup with Egg and Lemon Sauce (Avgolemono) |
 1
chicken, 1½ kilos (3 lbs 6 oz- 4 lbs 8 oz)1 carrot 1 onion ½ teacup rice, washed and strained 3 eggs 2 lemons Parsley Salt-pepper Wash the chicken well and rub it with one lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat. Add the carrot, the onion, salt and pepper and continue cooking for some more minutes. When the chicken is done (test it with a fork), take it out of the pot. Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes. Remove from heat. Make the egg and the lemon sauce as follows : Beat the eggs, add lemon juice to taste and beat it together. Pour in, very carefully and slowly, tablespoons of the hot but not boiling broth, beating at the same time. Add the egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times. Sprinkle the individual servings with chopped parsley and serve immediately |
Fish soup
(Kakavia) |
| 1 ½ kilos (3 lbs 6 oz) various fish ½ kilo (1 lb 2 oz) tomatoes ½ kilo (1 lb 2 oz) onions ½ teacup Sitia Extra Virgin Olive Oil 10 teacups water Parsley Salt and Pepper In a pot place the water, the vegetable, the olive oil, the salt and pepper and bring them to the boil. Boil for about one hour, add the fish, cover and cook for about 15 minutes on low heat. Take out the fish, strain the soup and serve it with the fish on a separate platter. The above recipe is for about 6 servings. |
Bean soup
(Fasolada) |
 ½ kilo (1 lb 2 oz) medium-sized beans2 medium-sized scarped and sliced carrots 2 medium-sized chopped onions 2 ripe chopped tomatoes Some chopped celery 1 teacup Sitia Extra Virgin Olive Oil Salt and Pepper Soak the beans in water overnight to soften up. The following day rinse, drain and place them in a pot with water. Add the carrots, the celery, the tomatoes, the onions, the olive oil and let everything boil over a medium fire for about 1 ½ to 2 hours. Serve warm with anchovies or grilled herring and black olives. The above recipe is for 5-6 servings. |
Magiritsa |
 1
lamb pluck, 1 kilo (2 lbs)1/2 kilo (1 lb) green (fresh) onions 1 bunch anise 3/4 of a teacup rice 2 tablespoons butter lemon juice 3 eggs Salt and Pepper Boil the pluck and take out the foam. Put salt and let it boil for a while. Take it out and conserve the broth. Cut the pluck into small pieces. Put the broth in a large pot, after passing it through a strainer. Cut the onions and the anise into small pieces, and add them in the broth. Add also the pluck and the butter. Lower the fire and let them boil. When they are almost done, add the rice. Prepare in the meantime the egg and lemon sauce. Beat very well the eggs and add the lemon juice very slowly. Take some of the soup and add it slowly to the sauce. Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly. The above recipe is for 8-9 servings. |
Kremithosoupa
(Onion Soup) |
 2
cups Onions 2 Potatoes 2 cups Tomato sauce 1 cup Sitia Extra Virgin Olive Oil Meat broth (optional) Salt Pepper Peel, wash and cube the potatoes. Pare and slice the onions. Place these two items into a stock pot and add the tomato sauce, fill with enough water (or broth) to cover them. Add the salt and pepper to taste and boil at moderate temperature for 30 minutes. |
Trahana
(Sour Dough) |
 1/2
cup Trahana 1 Tbsp Sitia Extra Virgin Olive Oil 4 cups Water Tomato paste Butter Grated romano cheese Bring the water and olive oil to a boil. Add the trahana and stir constantly for approximately 20 minutes. Add a little tomato paste and salt to taste. Serve with grated romano cheese and a little bit of butter in each bowl. |
Domatosoupa |
 3
Ripe tomatoes 1/2 cup Sitia Extra Virgin Olive Oil 1 Whole celery stock 1 Pinch of sugar 1 lb Pasta Salt Wash, peel, core and crush the tomatoes. Press the tomatoes through a strainer, removing any course pulp and the seeds. Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water. Slowly boil the contents for 20 or so minutes then add your pasta of choice. Continue to boil until your noodles are cooked to taste. Remove the celery and serve hot. |
Faki (Lentil
Soup) |
| 1
cup Sitia
Extra Virgin Olive Oil 2 large onions, finely chopped 2 garlic cloves, peeled and finely chopped 1 celery stalk, trimmed and finely chopped 2 large carrots, peeled and sliced 1 pound large lentils, rinsed very well and drained 1 cup drained, chopped plum tomatoes Salt, pepper to taste 2-4 tablespoons red wine vinegar Heat half the oil in a large soup pot and saute the onions and garlic over medium - low heat until soft, about 6-7 minutes. Add the celery and carrots and continue cooking another 8 minutes, turning to toss with the oil. Add the lentils to pot and toss to coat with oil. Add the tomatoes, and 8 cups of cold water. Bring the soup to a boil, lower the heat, and simmer, partially covered, for about 1 hour, until everything is tender and nearly disintegrated. Add more water if necessary during cooking, but the soup should be thick and hearty. Season at the end with salt and pepper, and add vinegar to taste. Just before serving, pour in the remaining raw olive oil. |
Meat Balls (Keftedes) |
 1
kilo (2-lbs. 4 oz) minced beef2 onions, grated 2 eggs 1 teacup Sitia Extra virgin olive oil 2-3 slices bread 2 tablespoons chopped parsley 1 clove garlic Salt, pepper Oil for frying Some flour 3 teacup tomato sauce Place the minced meat in a bowl and add the eggs, the parsley, the garlic and the grated onions. Soak the bread and squeeze excess moisture. Add it to the meat mixture along with salt and pepper. Mix all the ingredients well. Make small round shapes and flatten them by hand until they are about one centimetre thick. Coat the meatballs lightly with flour and fry them in very hot oil. Optionally, prepare the meatballs with tomato sauce, as follows: Place the fried meatballs in a pan with the prepared tomato sauce. Allow them to cook for about 15 minutes over a medium fire. Serve the meatballs hot, garnished with fried potatoes or rice. |
Stifado |
 6 servings6 servings beef (1 ½ kilos approx. or 3 lbs. 6 oz) 1 kilo small onions (2 lbs. 4 oz) 1 teacup Sitia Extra virgin olive oil 1 teacup vinegar 2-3 ripe tomatoes Rosemary 1 bay leaf 2 cloves garlic Salt Pepper corns Wash and strain the meat pieces. In a pot, heat the olive oil over a medium fire and brown the meat. Add the onions and allow these too saute for about 5 minutes. Add the vinegar, the tomatoes (finely diced), the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water. Allow the ragout to boil for about two hours, until it is left in its own sauce. Serve hot. |
Lamb on the spit |
 1
lamb 8-9 kilos (18-19 lbs)Sitia Extra virgin olive oil and butter juice from 2-3 lemons Salt and Pepper Take out the guts from the lamb. Wash the lamb and add salt and pepper inside it. Put it carefully on the spit. Tie the lamb with a string on the spit. Also tie its legs. Close also its belly using a needle and string. Put butter, lemon, salt and pepper. Fire the charcoal and let the fire go down. Put the lamb over the fire and start turn it quickly in the beginning and slower as the time goes. You must have a plate with oil and lemon and put it often on the lamb with a brush, until the lamb is done (it takes 3-5 hours). |
Roast Lamb with Potatoes |
 1
lamb leg 1,5 kilo (3 lbs)1,5 kilo (3 lbs) potatoes 1 teacup Sitia Extra virgin olive oil or butter 2 lemons Salt and Pepper First clean and cut the potatoes in pieces. Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan. Wash the lamb and without cutting it, add salt and pepper and put in the middle of the pan. Add the butter or the oil and 2 cups of water. Bake it in hot oven in the beginning and then lower the temperature. When the meat has been baked on one side, turn it on the other side. It needs about 1 hour and 10'. If you want you can put garlic gloves under the skin of the lamb. The above recipe is for 6-7 servings. |
Lamb fricassee with Lettuce |
 1 kilo (2 lbs 4 oz) lamb4 lettuces coarsely cut 3 spring onions coarsely cut 2 tablespoons olive flour 1 teacup Sitia Extra virgin olive oil 1 onion Dill Parsley The juice of three lemons 3 egg yolks 1 tablespoon cornflower Salt and Pepper First wash and strain the lamp. Cut it into 5-6 servings and scald it. Cool it down with water and let it drain Place the oil in a pot and saute the onion. Add the lamb and the flour and saute stirring constantly, until the flour changes colour. Add some water , the dill, the parsley, salt and pepper. Let these boil for approximately 15 minutes. Place the lamb in a large pot, drained, on one side and the lettuces and the spring onions on the other. Puree the sauce and add it to the pot with the lamb, the lettuces and the spring onions. Boil these together for about 15 minutes. Remove the pot from the heat. Prepare an egg and lemon sauce by beating the egg yolks, the cornflower, the lemon juice and some broth from the pot. Pour the egg and lemon sauce over the meat stirring lightly. Finally put the pot back on a very law heat for 5 minutes shaking the pot from time to time so that the egg does not solidify. On no account let the food boil after the egg and lemon sauce has been added, because it will curdle. The above recipe is for 5-6 servings. |
Kokoretsi |
 1 kilo liver (1,5 lbs)1 kilo (2 lbs) lights 2 kilos (4lbs) lamb guts salt, pepper, oregano Clean very well the guts and turn them inside out. Wash the lights and the liver and cut them in pieces. Put on them a lot of salt, pepper and oregano. Put in the spit the pieces of liver and light. Wrap them with the guts as tie as you can. Put salt, pepper on the Kokoretsi and let it drain with the spit in a vertical position. Cook it on the charcoal, turning the spit quickly in the beginning and slower later, until is done. It takes 2-3hours. |
Chicken with Noodles (Hylopites) |
 6 portions chicken½ kilo (I lb. 2 oz) noodles (hylopites) 3-4 ripe tomatoes, finely diced 2-3 onions, finely chopped 1 teacup Sitia Extra virgin olive oil Salt-pepper Pour the oil into a pot and saute the onions for about 5 minutes over a medium fire. Next, add the chicken portions and cook for 5 minutes while constantly stirring. Add the tomatoes, salt and pepper, and the appropriate amount of water. Cook for another 45 minutes. Finally, add the noodles (1 part noodles, 3 parts liquid) and continue cooking for another 15 minutes. Serve hot as a second course. 6 servings. |
Moussaka |
 4-5 eggplants½ kilo (1 lb 2 oz) minced meat 2-3 tomatoes 1 teacup Sitia Extra virgin olive oil 2 chopped onions 1 garlic clove 1 bay leaf Oil for frying ½ teacup grated Parmesan cheese Flour 3 Teacups Bechamel sauce Salt & Pepper Heat the cup of oil in a pot and saute the onions (chopped) in it. Add the minced meat and continue to saute for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and allow the mixture to boil for about one hour. Wash the eggplants and trim off their stems. Cut them in round slices and then let them soak in salted water for approximately one hour. Drain their slices, coat them with flour and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15', in 200C degrees). In a pan, place a layer of eggplant slices, salt and pepper and a layer of the minced meat mixture. Add another layer of eggplants and minced meat mixture. Pour the bechamel sauce over the last layer. Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2 5 minutes. Take out the "moussaka" and cut it in square pieces. Serve it hot. The above recipe is for 5-6 servings |
Pastitsio |
 1
kilo (2 lbs 4 oz) thick macaroni (No 3)½ kilo (1 lb 2 oz) minced meat 2 medium-sized diced onions 1 bay leaf 2-3 ripe diced tomatoes 2 teacups Sitia Extra virgin olive oil 150 grams (5 oz) Kefalotyri (Greek type of cheese) or grated Parmesan cheese Pinch of basil Salt and Pepper Bechamel sauce: 1 teacup flour 4 teacups milk 3 beaten eggs 1 teacup refined oil 150 grams (5 oz) Kefalotyri (Greek type of cheese) or grated Parmesan cheese Pinch of nutmeg Salt and Pepper Saute the onions in a teacup of oil, until they turn golden Add the minced meat and saute it with the onions stirring constantly, until all the lumps of the meat are browned. Add the tomatoes, the bay leaf, the pinch of basil, salt, pepper and some water. Let everything cook over a medium heat for about 30 minutes. Half cook the macaroni in plenty of salted water, cool them down and drain. Heat the second cup of oil, in a frying pan, and pour it over the macaroni. In the meantime, prepare the bechamel sauce as follows: Heat the oil in a pot and add the flour stirring constantly so that it does not turn lumpy. Warm the milk and add it to the oil and flour paste beating constantly with an egg mixer. Remove the pot from the heat and add the beaten eggs, the pinch of nutmeg, the cheese, the salt and pepper stirring constantly. In case the sauce turns out too thick, add a little milk. Lay out the layer of macaroni in a dish (Pyrex) or pan sprinkle it with cheese and cover with the minced meat mix, you have already prepared. Spread the remaining macaroni over the minced meat layer, sprinkle again with cheese and cover with the bechamel sauce. Sprinkle the sauce with cheese. Bake it in a strong oven for about 20 minutes. Take it out of the oven and let it cool down. Cut it into square pieces and then serve it. The above recipe is for 5-6 servings. |
Beef Ragout |
| 1 ½ kilos (3 lbs 6 oz) beef 1 kilo small onions ( 2 lbs 4 oz) 1 teacup vinegar 1 teacup Sitia Extra virgin olive oil 2-3 ripe tomatoes 1 bay leaf Rosemary 2 cloves garlic Salt Pepper corns First wash and strain the beef. Then cut it into 6 servings. In a pot, heat the olive oil over a medium heat and brown the meat. Add the onions and allow these to saute for approximately 5 minutes. Add the diced tomatoes, the vinegar, the rosemary, the bay leaf, the garlic, salt, pepper and some water. Allow the ragout to boil for about 2 hours, until is left in its own sauce. Serve hot. The above recipe is for 6 servings. |
Gemista |
 12 ripe tomatoes½ kilo (1 lb 2 oz) minced meat 2 teacups rice 2 tablespoons chopped parsley 2 chopped onions 1 teaspoon chopped mint 1 ½ teacups Sitia Extra virgin olive oil Salt and Pepper First wash the tomatoes Then cut a thin round slice off the top stem end of each one with a sharp knife and keep them aside. Scoop most of the tomato pulp out, with a teaspoon, and shred it finely. Then prepare the stuffing with the following way : Heat the oil in a cooking pan and saute the onions in it, until the look brown. Add the minced meat and let it saute for 10 minutes, stirring with a spoon all the time. Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them boil for approximately one hour. Then wash and strained the rice Add the rice and continue boiling for another 10 minutes. Fill the tomatoes, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Pour some tomato juice in the pan/dish and fill the gaps between the stuffed tomatoes with potatoes' slices Bake it in a medium oven for approximately 40-45 minutes Note: when you fill the tomatoes, be careful not to overfill them. The above recipe is for 5-6 servings. |
Pita (Souvlaki) |
 1 kilo (2 lbs 4 oz) pork 12 "pita" bread 2-3 tomatoes, sliced 2 onions, sliced 1 teacup Sitia Extra virgin olive oil 2 tablespoon parsley, finally chopped Salt-pepper Oregano "Tzatziki" (optional) Cut the pork into small cubes Place it in a bowl with salt, pepper, oregano and olive oil. Lift the meat out and thread it on small wooden skewers. Cook under a hot grill on both sides (about 7 minutes on each side). Heat the "pita" bread. Remove the grilled pork from the skewers and place an appropriate amount of it on each"pita" bread, along with some onion, parsley, slices of tomato, salt, pepper and some "tzatziki", if desired. Serve warm on individual dishes. |
Giavourlakia Avgolemono |
 1/4 cup Rice 1 Small Onions (chopped) 3 tsp Parsley (chopped) 2
tsp Dill (chopped) In
a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and
pepper to taste. Mix very well and shape into 1" balls. |
Fasolakia |
 2 lbs Fresh green beans 1 Large chopped onion 4 Potatoes 4 Ripe tomatoes 3 Sliced onions Some chopped garlic Chopped parsley Pinch of sugar Salt Pepper Clean and wash the beans. Warm the oil in a pot and simmer the onions and throw in the rest of the ingredients, except for the potatoes, with a little bit of water and leave the beans to slowly cook for 20 minutes. Cut the potatoes in 4 wedges and put them in the pot last. If needed put in more water and let the food boil for a while. Serve hot. |
Lamb “Exohiko” |
 2 lbs Lamb leg 2 onions (chopped) 1 cup butter 1/2 lb kefalograviera cheese Salt & pepper 6 sheets puff pastry Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt & pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hr. |
Bourekakia (Meat triangles) |
| 1 lb. Topside mince 1 onion (grated) 1/4 cup Sitia Extra virgin olive oil pepper salt 2 tbsp. tomato paste(diluted with water) 1/2 tsp. nutmeg 2 eggs (beat in a cup) 2 tbsp. marsala liquor 1 cup grated feta cheese 1 filo pastry unsalted butter for buttering filo pastry In a saucepan add oil & saute onion, add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on med. heat until mince is cooked and not much sauce remaining in pan. Remove from stove, add grated feta cheese, beaten eggs stir, put aside. Remove filo pastry from packet there are about 22-24 sheets, cut down lengthwise. Keep covered with a moist tea towel as they dry out quickly if uncovered. Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled. At bottom place a spoonful of mixture. Pick filo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold. You go right, right, bring that point to the left side and left again and so on until you reach the top. Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven200o until golden brown. These triangles can be frozen uncooked. When cooking from frozen stage don't defrost first. Have a hot over and bake on 200ºC. Sometimes you may have to flip them over in the oven. |
Briam |
2 lb Zucchinis  2 lb Potatoes 2 lb Eggplants 1 Green pepper 3 Sliced onions 2 Thinly sliced green onions 2 lb Ripe peeled tomatoes 1 batch Diced parsley Salt Pepper Clean and chop all the vegetables in large pieces. Bake in a deep pan for about 1 1/2 hr (medium oven). |
Pilafi (Greek Style Rice) |
 2 cups Long grain rice 3 1/2 cups Chicken broth 1 Chopped carrot 1 Chopped onion 1 stalk Chopped celery Chopped mushrooms (optional) Salt Paprika Boil the rice following the normal cooking directions, but using the chicken broth instead of just water. Add the vegetables and the paprika. |
Greek Chicken |
| 1 boneless chicken breast A lump of Feta cheese Slice of mozzarella cheese 1/4 cup of green peppers Grill the chicken breast until done. After that is done, melt the mozzarella cheese on top of the chicken. After it is melted place Feta cheese on the melted cheese and place the green peppers on top. Serve on a bed on greek style rice that you can find how to make above here. |
Chicken Manestra (Orzo) |
 1 Chopped onion Chicken pieces 2 Tbsp Sitia Extra virgin olive oil Crushed Garlic, to taste 4 cups Water 3 Tbsp Tomato paste 1/2 Cup Orzo Salt Pepper Saute Onion in Olive Oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add Orzo, stirring with a watchful eye until Orzo is tender. |
Chicken Okra |
 1 Large free-range chicken, jointed
1 tbsp Thyme 3 lbs Canned tomatoes 4 tbsp Olive oil 1 1/4 cups Water 1 large onion, thinly sliced 2 cloves Garlic, peeled and thinly sliced 1 1/2 lbs Prepared fresh okra 1 tbsp Oregano Some chopped parsley Salt Black pepper Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2lbs. of prepared okra on top. The okra should sit in but not be covered by the sauce. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. Continue cooking until the water has evaporated and the sauce has reduces and thickened. Sprinkle with parsley and serve. |
Marinated Pork Tenderloin |
 1 1/2 cups red wine 2 tablespoons lemon juice 1 clove garlic, minced 1 medium onion 1/2 teaspoon pepper 1 teaspoon crushed coriander 1 4-lb tenderloin pork roast - de boned, rolled, and tied 3 tablespoons Sitia Extra virgin olive oil Optional:
Combine wine, lemon juice, garlic, onion, pepper,
and coriander in deep glass or ceramic baking dish about the size of pork
roast. Add the pork roast, cover, and marinate, turning frequently. After
at least 8 hours, drain marinade, reserving for later use. Pat roast dry. |
Spaghetti and Meat Sauce |
Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. Stir occasionally and season to taste, also remove any oils collecting on top of the sauce. See below for Pasta instructions. |
Lamb “Kapama" |
3 lbs Lamb leg  1 onion (chopped) 3 spoonfuls butter 4-5 ripe tomatoes Salt & pepper A pinch of Knossos cinnamon A pinch of sugar. Cut the lamb in portions. Simmer the onion in a frying pan. Add the butter and brown lightly. Add the tomatoes, grated (remove the seeds if possible) cinnamon, sugar, salt & pepper and a little water and simmer for up to 1.5 hours. |
Stuffed Cabbage Leaves (Lahanodolmades) |
Cut off the stalk, separate the leaves of the cabbage and bleach them. Prepare the stuffing with all the ingredients mentioned above. Take each leaf, separate it in 2 parts, removing the central, vein place one spoonful of the edge of each half and roll in round or triangular shapes. Place the "dolmades" in circles in a pot. Add water, 2 tbsps. of olive oil and simmer. This can also contain minced meat if you wish. Now and then, shake the pot to keep the lower cabbage leaves from sticking. |
Goat with potatoes |
A traditional autumn dish to be found all over Crete. Brown the meat and the onion in the oil, add the skinned and chopped tomatoes, the salt and pepper and some water if needed. Half way through add the potatoes. Simmer till cooked. |
Rabbit with Red Wine Stew (Kouneli Stifado) |
|
Yiouvetsi (Meat and Orzo oven baked stew) |
Preheat
the oven to 450 F. Lightly oil a large, deep earthenware baking dish.
Place the lamb on a roasting rack inside the dish and rub with 2 tablespoons
olive oil, lemon juice, salt, pepper and oregano. Finely chop the garlic
and sprinkle, together with the onions, on top and around the lamb. Place
meat in oven and reduce temperature to 350 F. Roast for 1 hour. Pour water
and wine into roasting pan and continue cooking the meat, basting every
15 minutes, for another hour, or until roasted to desired doneness. Remove
meat to a platter and cover with a tin-foil tent to keep it warm. About
10 minutes before removing the lamb, bring tomatoes and chicken broth
to a boil in a medium-sized saucepan. Add orzo and return to a boil. Just
after removing the meat, pour the contents of the pot into the roasting
pan, raise temperature to 400 F and continue cooking the orzo for another
25-30 minutes, until tender. Add water during cooking if necessary. |
Potatoes
Plaki |
| (6 servings) 6 medium potatoes 1/4 cup chopped celery 1/4 cup Sitia Extra virgin olive oil 4 cloves of garlic 1 cup tomatoes chopped 1 tablespoons chopped parsley 2 cups water 1 teaspoon salt 1/4 cup carrots cut in cubes 1/4 teaspoon pepper Peel and slice the potatoes and put them in a shallow pan. Mix all the chopped vegetables together and put over the potatoes. Add the seasoning and the water, cover and cook over low fire for 1 hour until tender. Fifteen minutes before the hour is up, add the oil. Serve hot or cold. |
Stuffed Eggplant with Olive oil |
Cut eggplant length-wise into 6 pieces and sprinkle each piece with salt and let stand for 1 hour. Dry each piece with a clean towel. Brush well with olive oil and bake in a very hot oven 450 degrees until they are light brown. Stuffing: Heat the oil and put in all the ingredients, except the parsley and the tomatoes. Cook until they become soft. Then add the parsley and tomatoes and cook a few minutes more. Split the eggplant with a knife from end to end and fill with the stuffing. Arrange in a baking pan, pour the tomato sauce over it and bake in oven at 375 degrees for ½ hour. Serve cold. |
Zucchini
Pie |
| 6 servings) 1 1/2 kg medium zucchini 1 bottle of milk 100 gr. Sitia Extra virgin olive oil Parsley 4 table spoonfuls of parboiled rice 1/2 kg Greek feta cheese 12 eggs Bread crumbs 2 large onions 400 gr. kaseri cheese Parnassos Salt Kalas - black pepper - red pepper Wash the zucchini thoroughly and grate them finely. Mix them with the milk in a bowl. Grater the onions and add them into the mixture. Add the finely chopped parsley, the rice, the feta cheese chopped in small cubes, the bread crumbs, olive oil and the 12 eggs after beating them. Mix all the ingredients well. Oil the pan and then spread on it the remaining bread crumbs. Pour the mixture in the pan and spread it evenly. Spread grated kaseri cheese on top of it and then oil the surface. Bake it in medium temperature hot oven for one hour. Serve at room temperature. |
Hirino
me Selina kai Prasa (Pork braised with celery and leeks) |
| (4-6 servings) 1/2 cup Sitia Extra virgin olive oil |
5
- 6 Cloves of Knossos 
1 lb Lima beans 
2 cups Chick peas (cooked)
1/4 lb Tarama (fish roe) 
2 lbs Baby squids 
2 med. octopus 
1 lb chicken, or lamb,
or calf liver 
4-5 Beetroots, with stalks and leaves 
2
tbsp Butter 
1
cabbage 
1
kilo and a half of meat 
1
rabbit 
(8-10
servings)
4
servings)