Alevin is small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need cleaning at all, you just eat it as a whole with its head and bone. In Greece this dish is usually served as an appetizer.
Latest Recipes
Beef with red sauce
Serves/Yields: 6 servings
Time: 2 - 2,5 hours
Difficulty: Medium
Season: Spring/Summer/Autumn/Winter
Greek: Moshari kokkinisto
Submitted by Stephen McDermott
mcdermott_s@yahoo.co.uk
Preparation time about 10 minutes
Cooking time about 2 hours
Sun dried tomatoes
Greek: Liastes domates
This is a nice meze, which usually accompanies pulses like lentils and bean soup. 1 kilo of fresh tomatoes yields
approx. 100 grams of sun – dried tomatoes.
Barboule
Season: All seasons
Greek: Barboule
Source: By Stella from Havdata, Cephalonia. This is very simple recipe.
Charcoaled cheese
Time: 15 minutes
Difficulty: Easy
Season: All seasons
Greek: Ladotyri sta karvouna
The cheese in the picture is a local cheese from Lesvos island, called ladotyri, which means oil – cheese.
Marinated little fish (2)
Difficulty: Medium
Season: All seasons
Greek: Marinarismenos gavros
Use any small fish for this recipe (gavros, papalina e.t.c)
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.
(4.08 out of 5)
(4.36 out of 5)
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