Regional Specialties
Pumpkin Pie from Crete
Serves/Yields: 8 persons
Season: Winter/Spring
Greek: Kolokythopita
Source: Cretan cooking, Maria & N Psilakis
Recipe: Eleni Simitzi, Rethymnon
Chick peas from Sifnos island
Serves/Yields: 8 persons
Season: Autumn/Winter/Spring
Greek: Revithia se sifniotiko tsoukali
A Traditional dish from Sifnos, cooked on Sundays. The chick peas are baked into the oven for many hours until they melt and become very tender.
Crock – pot meat from Sifnos island
Serves/Yields: 4 - 6 persons
Time: 1,5 - 2 hours
Difficulty: Medium
Season: All seasons
Greek: Kreas se sifniotiko tsoukali
Rice from Sfakia – Crete
Serves/Yields: 10 persons
Season: All seasons
Greek: Rizi apo ta Sfakia
The scent of this rice is unique! The broth and the butter give to the rice a perfect scent and taste. Keeping the broth of a cooked meat is useful. The broth, wherever it is used, can add extra taste to meals.
Sweet red pumpkin pie
Serves/Yields: 5-6 servings
Difficulty: High
Greek: kolokythopita glukia
You should try this!
Stuffed cabbage leaves with rice
Time: 2 - 2,5 hours
Difficulty: High
Season: Autumn/Winter
Greek: lahanodolmades
This is a traditional recipe from Constantinopolis.
Sausages and green peppers
Serves/Yields: 6 - 8 persons
Difficulty: High
Season: Winter/Spring
Greek: Spetsofai
A traditional dish from mountain Pelion in the region of Thessalia. There are variations of this recipe. This one is taken from www.flash.gr
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