Starters
Fennel rissoles from Chios
Serves/Yields: 4 persons
Season: Autumn
Greek: Malathrokeftedes
Accompany this nice appetizer with ouzo.
Eggplants with sesame paste sauce
Serves/Yields: 2 - 3 persons
Difficulty: Medium
Season: Summer
Greek: Melitzanes me tahini
Santorinian eggplant salad dip
Season: Autumn
Greek: Melitzanosalata santorinis
The major difference from other eggplant salad dips in other greek regions is the use of the white eggplants, which are considered more sweet in taste.
Mostra
Serves/Yields: 1 piece
Season: Spring/Summer/Autumn/Winter
Greek: Mostra from Mykonos island
Mostra resembles the Cretan Dakos. The major difference is in the use of cheese. Instead of “feta” or “mitzihtra” “kopanisti” is used. Kopanisti is a strongly piquant pale white cheese, which is easily spreadable. Kopanisti of Cyclades island complex is famous. Mostra can be accompanied with ouzo. The strong – piquant taste of the cheese accomodates drinking.
Fried rissoles with zucchini blossoms
Serves/Yields: 4 - 5 persons
Time: 30 minutes
Difficulty: Easy
Season: Autumn
Greek: Tiganites me kolokytholoyloyda
Tartori
Season: Autumn
Greek: Tartori
Source:
http://www.sintagigiagias.gr/recipes.asp?id=16. You can make a nice soup out of this appetizer if you dissolve it by adding some water and then adding some drops of vinegar and some cucumber slices.
Zucchini rissoles from Arkadia
Serves/Yields: 5 - 6 persons
Time: 30 minutes
Difficulty: Easy
Season: Summer
Greek: Kolokythokeftedes Arkadias
Source: www.in.gr
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