Regional Specialties
Sfegato from Kythnos island
Serves/Yields: 4 persons
Time: 30 minutes
Difficulty: Easy
Season: Spring, Summer, Autumn
Greek: Sfougato apo ti kythno
They might call it sfegato but it looks and it is nothing more than fried round cheese balls!
Chick pea soup from Thebes
Serves/Yields: 6 persons
Season: Spring
Greek: Revithia pandremena
Traditional recipe from the region of Thebes.
Kythera Island Fish Soup
Serves/Yields: 4 - 6 persons
Difficulty: High
Season: All seasons
Greek: Psarosoupa apo ta Kithira
(as is traditionally made by fishermen while at sea). Submitted by Alex Kriezis, who served his military service in the island of Kythera and is very familiar with the local cuisine.
Bianco Fish from Corfu
Serves/Yields: 4 persons
Season: All seasons
Greek: Bianco apo ti Kerkyra
This is traditional recipe from Corfu island
Barboule
Season: All seasons
Greek: Barboule
Source: By Stella from Havdata, Cephalonia. This is very simple recipe.
Cretan rusk with tomato, oregano and cheese
Serves/Yields: 1 piece
Time: 15 minutes
Difficulty: Easy
Season: All seasons
Greek: Kritikos Dakos
Dakos is a kind of rusk, made with barley flour. This appetizer is a speciality of Crete, served also as an appetizer in many Athenian restaurants. This recipe yields one item.
Salad of Karpathos island
Serves/Yields: 2 - 3 persons
Difficulty: Easy
Season: Summer
Greek: Salata apo ti Karpatho
This is a fast recipe for a cold salad for two or one good meal. You can change the cheese with feta cheese.
Mr.Georgiades manolis is Chef and manager of VOTSALAKIA beach hotel in Karpathos island
e-mail:votsalakia@yahoo.co.uk
Green beans of Karpathos island
Serves/Yields: 4 - 6 persons
Season: Autumn/Winter
Greek: Salata fasolia apo ti Karpatho
This is a local recipe for a appetizer or a good meal. Mr.Georgiades manolis is Chef and manager of VOTSALAKIA beach hotel in Karpathos island
e-mail:votsalakia@yahoo.co.uk
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