Regional Specialties

giant black beans salad

Giant black beans salad from Prespes

Serves/Yields: 4 persons

Time: 1 hour

Difficulty: Easy

Season: Winter

Greek: Salata me mayrous gigantes Prespwn

With this recipe we try to demonstrate how to make a black beans salad that we tried in Prespes district in North Greece. The nice tavern that we tasted this salad was in village Oksia – Mikrolimni (Οξιά – Μικρολίμνη).

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Fried snails from Crete

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.

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Beef slices with vegetables and Vinsanto wine

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.

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Talatouri from Cyprous

Talatouri

Serves/Yields: 4 persons

Time: 30 minutes

Difficulty: Easy

Season: All seasons

Greek: Talatouri

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Yuvarlak

Yuvarlak with ouzo

Serves/Yields: 4 persons

Time: 1 hour

Difficulty: Medium

Season: Autumn/Winter

Greek: Yiouvarlakia

Yuvarlak means round in Turkish. Yiouvarlakia are a kind of meatballs with sauce. The are found in Greek as well as in Turkish cuisines. In this recipe we added some ouzo to give some extra flavour in the meatballs.

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Meat rissoles from Constantinopolis

Meat rissoles from Constantinopolis

Serves/Yields: 3 - 4 persons

Time: 45 mins - 1 hour

Difficulty: Medium

Season: Winter

Greek: Keftedes apo tin Poli

The lemon zest in the recipe makes the rissoles more tasty.

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Trahana soup from Agra Lesbos

Trahana soup from Agra Lesbos

Serves/Yields: 4 persons

Time: 30 minutes

Difficulty: Easy

Season: Winter

Greek: Trahanas apo tin Agra tis Lesvou

This is a fast and easy recipe soup, suitable for a cold winter dinner.

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Ouzo

Ouzo

Author:

Posted: December 12, 2013

One of the largest producers of ouzo today is Varvayiannis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island, while in the same town Pitsiladi (Πιτσιλαδή), a variety of high-quality ouzo, is also distilled. More about ouzo can be found in (http://en.wikipedia.org/wiki/Ouzo)

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