Archive for December, 2013
Fried Snails from Crete
Serves/Yields: 4 - 6 persons
Time: 30 minutes
Difficulty: Medium
Greek: Hohlioi boubouristoi
Fried snails is a famous traditional Cretan appetizer. It is known in Crete as “Hohlioi boubouristoi” (Χοχλιοί μπουμπουριστοι), which means snails with their head downward.
Chicken Pie
Serves/Yields: 1 large baking pan
Time: 2 hours
Difficulty: Medium
Season: All seasons
Greek: Kotopita
Beef slices with vegetables and Vinsanto wine from Santorini
Serves/Yields: 6 persons
Time: 1,5 hour
Difficulty: Medium
Season: Winter
Greek: Filetakia moshariou me lahanika kai vinsanto
Courtesy of Leda Dizelou.
Smoked Herring Dip
Serves/Yields: 6 -8 persons
Time: 15 - 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Dip kapnistis reggas
Absolutely delicious and easy to make dip. Spicy and salty enough to open appetite.
Dip with Red Peppers from Florina and Greek Yogurt
Serves/Yields: 4 - 6 persons
Time: 15 - 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Dip me piperies Florinis kai yiaourti
Can be served with chips, toasted bread or vegetables
Greek Style Spaghetti
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Easy
Season: Spring/Summer
Greek: Elliniki makaronada
Spaghetti is Italian and dominant in all cuisines. Olives, olive oil, peppers, feta, mitzythra are typical Greek cooking ingredients.
Pork with prunes and chestnuts
Serves/Yields: 4 - 6 persons
Season: Winter/Spring
Greek: Hirino me damaskina kai kastana
Talatouri
Serves/Yields: 4 persons
Time: 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Talatouri
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