Regional Specialties
Stuffed Onions
Serves/Yields: 20 pieces
Difficulty: High
Season: Summer
Greek: Sougania
This is an appetizer plate that is served in the island of Lesvos. The portions of the ingredients are approximate. This recipe is for making around 20 pieces. It is considered a difficult dish to prepare.
Kazandibi
Serves/Yields: 6 persons
Difficulty: High
Season: All seasons
Greek: Kazandipi
Kazan dipi is the eastern version of creme brulee.
The best kazan dipi is made with bubal’s milk. Kazan dipi means in turkish bottom of the mess kettle. The sweet originates from the East. It is a speciality of the Turkish cuisine, which has passed also to the Greek cuisine. It can be found more often in Northern Greece.
Baked Small fish
Serves/Yields: 4 - 6 persons
Time: 40 minutes
Difficulty: Easy
Season: All seasons
Greek: Bourtheto
This is a recipe that comes from Corfu island. It is called Bourtheto (Μπουρδέτο)
Baleze sweet
Difficulty: Easy
Greek: Balezes
Recipe that is cooked in Mitilini – Lesvos for the lent of the 15th of August
Recipe by: Moutzouri Maria – Mitilini.
Cretan Kalitsounia
Difficulty: High
Greek: Kaltsounia Me Kanella
There are various versions of Kaltsounia. Cretan Kaltsounia are also shaped in stars like in the picture. Our effort to shape them like stars was unfortunate as you may notice. the difference from the proposal in the recipe is that instead of making a half moon you roll the circled dough up, down and left , right of the filling and then squize the dough in order to shape a star.
Rooster in wine and tomato sauce
Serves/Yields: 4 - 6 persons
Difficulty: Medium
Season: All seasons
Greek: Kokkoras krasatos
Rooster with thick macaroni, also called “Matsata”, is the traditional dish of Folegandros island. This recipe is slightly different from “Matsata” but still very tasty! The picture shows a rooster served with fried potatoes and should not be confused with “Matsata”, served in Folegandros.
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