Post Tagged with: "Cheese"
Stuffed tomatoes with cheese and spices
Serves/Yields: 3 - 4 persons
Season: Autumn
Greek: Domates yemistes me tyri kai mirwdika
Pie from Ceasaria
Season: Autumn/Winter
Greek: Pita Kesarias
This pie is also called “Pastourmadopita”. The scent of pastourma is strange and not admired by everybody. Some people say that the best pastourma is made from camel’s meat but this is not true. The best pastourma is from the beef’s saddle and is made in Ceasaria. Pastourma is also made in Instabul. It can be found in large super market stores. This is a traditional recipe from the Greeks of Constantinopolis.
Mostra
Serves/Yields: 1 piece
Season: Spring/Summer/Autumn/Winter
Greek: Mostra from Mykonos island
Mostra resembles the Cretan Dakos. The major difference is in the use of cheese. Instead of “feta” or “mitzihtra” “kopanisti” is used. Kopanisti is a strongly piquant pale white cheese, which is easily spreadable. Kopanisti of Cyclades island complex is famous. Mostra can be accompanied with ouzo. The strong – piquant taste of the cheese accomodates drinking.
Stuffed eggplants
Serves/Yields: 3 persons
Season: Autumn
Greek: Yemistes melitzanes
Stuffed Eggplants can be baked along with stuffed tomatoes and peppers in the same baking pan.
Santorinian vegetable mix
Serves/Yields: 4 - 6 persons
Time: 1 hour
Difficulty: Easy
Season: Summer
Greek: Tiravgoulo
What makes this dish tasty is the cheese and egg mixture, which is poured over the vegetables and of course the taste of butter and chicken stock.
Cheese and onions pie
Season: Spring/Summer/Autumn/Winter
Greek: Kalasouna
Kalasouna is the traditional cheese pie of Folegandros island.
You can also use frozen filo, purchased from the super market. The taste of home made filo is much better.
Cretan Boureki
Serves/Yields: 8 persons
Difficulty: Medium
Season: Autumn
Greek: Kritiko boureki
To prepare the filo sheets you can follow the recipe we provide for traditional home made filo. If you follow this recipe you might yield dough for more than 2 filo sheets. If you do not adjust the portions to you needs and yield more dough just preserve the remaining dough in deep freeze for future use. Boureki can be either closed on top with filo or open like in the recipe.
Zucchini rissoles from Arkadia
Serves/Yields: 5 - 6 persons
Time: 30 minutes
Difficulty: Easy
Season: Summer
Greek: Kolokythokeftedes Arkadias
Source: www.in.gr
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