Recipes

1. Dakos (Barley Rusk with Tomato and Feta)

Ingredients:

• 2 large barley rusks
• 2 ripe tomatoes (about 300 g)
• 100 g feta or mizithra cheese
• 3 tbsp extra virgin olive oil
• 1/2 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Instructions:

1. Lightly dampen the rusks under running water to soften them.
2. Grate the tomatoes into a bowl and season with salt and pepper.
3. Place the grated tomatoes on top of the rusks.
4. Crumble the feta or mizithra cheese over the tomatoes.
5. Drizzle with olive oil and sprinkle with oregano.
6. Serve immediately.

2. Snails “Boubouristi”

Ingredients:

• 500 g snails
• 100 ml olive oil
• 2 tbsp vinegar
• 1 tsp rosemary
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. Clean the snails thoroughly by washing them in plenty of water.
2. Heat the olive oil in a frying pan over medium heat.
3. Add the snails, shell-side down, and fry for 3-4 minutes.
4. Pour in the vinegar and sprinkle with rosemary.
5. Season with salt and pepper and stir well.
6. Serve warm with fresh bread.

3. Sfakian Pie

Ingredients:

• 200 g all-purpose flour
• 100 ml water
• 1 pinch of salt
• 150 g fresh mizithra cheese
• 3 tbsp honey for serving
• Olive oil for frying

Instructions:

1. In a bowl, mix the flour, water, and salt until a soft dough forms. Let it rest for 30 minutes.
2. Divide the dough into small balls and roll them into thin circles.
3. Place a small amount of mizithra cheese in the center of each circle and fold to enclose, sealing the edges.
4. Heat the olive oil in a frying pan and fry the pies until golden brown.
5. Serve warm with honey.

4. Antikristo Lamb

Ingredients:

• 2 kg lamb ribs or leg, cut into large pieces
• Coarse salt
• Pepper
• Rosemary

Instructions:

1. Arrange the lamb pieces on skewers or a traditional antikristo grill, so they cook upright.
2. Season with coarse salt, pepper, and rosemary.
3. Roast slowly over a low fire for about 2-3 hours, turning occasionally.
4. Serve hot with potatoes or a fresh salad.

5. Wild Greens Pie

Ingredients:

• 500 g wild greens (spinach, stamnagathi, radishes)
• 2 leeks, finely chopped
• 1 onion, finely chopped
• 200 g crumbled feta cheese
• 2 phyllo sheets
• 50 ml olive oil
• 1 pinch of salt
• 1 pinch of pepper

Instructions:

1. Heat some olive oil in a pan and sauté the greens, onion, and leeks.
2. Add the feta cheese and stir.
3. Lay one phyllo sheet in a baking dish, brush with olive oil, and spread the filling evenly.
4. Cover with the second phyllo sheet, brush with oil, and bake at 180°C for 30-40 minutes.
5. Serve warm.

6. Gamopilafo (Wedding Rice)

Ingredients:

• 500 g lamb or goat meat
• 1 liter meat stock
• 200 g pilaf rice
• Juice of 1 lemon
• 2 tbsp butter
• Salt and pepper

Instructions:

1. Boil the meat in water, skimming off the foam.
2. Reserve the stock and add the rice.
3. When the rice is nearly cooked, stir in the butter and lemon juice.
4. Serve hot with the meat.

7. Kalitsounia (Sweet or Savory)

Ingredients (makes about 20 pieces):

• 500 g all-purpose flour
• 250 ml water
• 1 pinch of salt
• 300 g mizithra cheese (for the sweet version: add 2 tbsp sugar and 1/2 tsp cinnamon)
• Olive oil for frying

Instructions:

1. In a bowl, mix the flour, water, and salt until a soft dough forms. Let it rest for 30 minutes.
2. Roll out the dough into a thin sheet and cut into small circles (about 10 cm in diameter).
3. Place a small amount of mizithra cheese in the center of each circle and fold into a half-moon shape, sealing the edges.
4. Heat the olive oil in a frying pan and fry the kalitsounia until golden.
5. Serve warm. For the sweet version, drizzle with honey or sprinkle with powdered sugar.

8. Stamnagathi with Pork or Goat

Ingredients:

• 500 g stamnagathi (wild greens)
• 700 g pork or goat, cut into pieces
• 1 onion, finely chopped
• 100 ml olive oil
• Juice of 1 lemon
• Salt and pepper

Instructions:

1. In a pot, heat the olive oil and sauté the onion and meat.
2. Add a little water and simmer the meat for about 1 hour.
3. Add the stamnagathi and cook for another 15-20 minutes.
4. Drizzle with lemon juice, season with salt and pepper, and serve warm.

9. Stuffed Vegetables (Gemista)

Ingredients:

• 4 large tomatoes
• 4 large bell peppers
• 200 g rice
• 1 large onion, finely chopped
• 2 tbsp parsley, finely chopped
• 2 tbsp mint, finely chopped
• 100 ml olive oil
• 1 pinch of salt
• 1 pinch of pepper

Instructions:

1. Cut off the tops of the tomatoes and peppers and scoop out their insides (reserve the tomato pulp).
2. Mix the rice, onion, parsley, mint, tomato pulp, 50 ml olive oil, salt, and pepper in a bowl.
3. Stuff the tomatoes and peppers with the mixture and place them in a baking dish.
4. Drizzle the remaining olive oil over them and bake at 180°C for 1 hour.
5. Serve warm or at room temperature.

10. Tsigariasto Lamb or Goat

Ingredients:

• 1 kg lamb or goat, cut into portions
• 100 ml olive oil
• 2-3 garlic cloves
• 1 tbsp rosemary
• Salt and pepper

Instructions:

1. Heat the olive oil in a large pot.
2. Add the meat and sauté until browned on all sides.
3. Add the garlic and rosemary, stirring well.
4. Cook over low heat for about 1 hour, adding a little water if necessary.
5. Season with salt and pepper and serve with fresh bread or potatoes.