Orange Pie / Easy recipe

INGREDIENTS

Syrup

• 2 tea cups of sugar
• 1 tea cup of orange juice
• Zest from 2 oranges
• For the orange pie
• One package of phyllo dough
• 1 tea cup of sugar
• 1 gr of vanilla powder
• 15 gr of baking powder
• 1 glass of sunflower oil
• Zest from 1 orange
• 2 eggs
• 1 cup of Greek yogurt

PREPARATION:

Mix all ingredients except for the phyllo dough in a bowl until they get the consistency of a thin cream. Make sure you have the phyllo dough out of the freezer two hours before using it. Cut it into very small pieces and add it to the bowl. Spread the mixture in a tray. Bake in a pre-heated oven for 25 minutes at 180οC and the last 10 minutes fan bake it. Cut it into pieces and pour cold syrup on top of the hot orange pie, let it cool and enjoy.

RING BREAD (cornflour bread, bobota) – Easy recipe

INGREDIENTS

• 2 tea cups of white corn flour
• 1 tea cup of wheat flour
• 1 spoonful of salt
• 1 tea cup of olive oil
• boiled water

PREPARATION:

Mix the corn flour with the wheat flour and some salt in a bowl. Make a scoop in the middle, pour the boiled water little by little and mix it till the dough is neither very soft, nor hard. Pre-heat the oven at 200° C. Oil the tray, then place the dough and let it bake in the oven for 30-35 minutes

Blatsara- Easy recipe

INGREDIENTS

For the cream:

• 500 gr. white corn flour
• 1 lt of milk
• a pinch of salt
• For the stuffing:
• 2 leeks
• 2 kg of green vegetables
• 1 bunch of green onions cut into tiny pieces
• dill, parsley
• 500 gr feta
• white corn flour for sprinkling
• 1 tea cup of olive oil
• 2 eggs
• salt, pepper

PREPARATION:

Wash the vegetables and cut them into chunks, then put them into a bowl. Throw in the Feta cheese (smash it with your fingers), the flour, the oil and mix them. Sprinkle the tray with plenty of corn flour, then spread the stuffing and the vegetables. Sprinkle more corn flour on top. Make the cream with the milk and the flour and pour it on top of the whole thing. Cook it for one hour and 10 minutes at 180oC.

Kosmiri Cheese Pie – Easy recipe

INGREDIENTS

• 1 kilo of wheat flour
• (for a big tray)
• 1 tea cup of water
• 400 gr. feta cheese
• 2 eggs
• 100 gr grated cheese (yellow cheese or feta )
• 1 spoonful of butter
• 2 spoonfuls of olive oil

PREPARATION:

Mix the flour with the milk, throw in the grated feta and continue mixing. Break and stir two eggs and pour that on the mixture. Oil the tray, spread the butter and keep it in the oven until hot. Τake out the tray and spread the mixture on the hot oil and butter and then add the grated cheese. Bake for 30 minutes at 180oC in the pre-heated oven.

Tsoumbleki (oven meatballs with onion) /  Easy recipe

INGREDIENTS

• 1 kg veal, cut into large pieces, no bones
• 1 bottle of red wine
• 1/2 glass of vinegar
• 1 orange
• 1 spoonful of tomato sauce
• 2 carrots
• 2 dry onions
• 4 spoonfuls of olive oil
• 2 cloves
• 1 bunch of parsley
• salt and pepper
• 2-3 cloves of garlic

PREPARATION:

The day before cut the carrot into slices and the garlic into tiny pieces. Place them, together with the meat portioned into big pieces, the wine, the vinegar, a little bit of oil, salt and pepper into a glass bowl and let it marinate for 12 hours. Next day dry the meat and let it brown for a few minutes. Add the diced onions, the tomato sauce, the garlic, the cloves and the strained marinade. Place it on high heat until the marinade boils down by 2/3. Grate the peel of an orange in order to have a tea spoonful of that, squeeze its juice and add it to the marinated carrots, together with the parsley. Lower the heat and let it simmer for about 2 hours. Place the whole thing into a clay pot or into an oven tray with a lid and let it cook in the oven for about one hour, in a low heat.

Arta’s youvetsi (lamb,eggs,lemon sauce & white rice) / Easy recipe

INGREDIENTS

• 1 kg lamb
• 1-2 glasses of rice
• 4 spoonfuls of butter,
• 3 eggs
• the juice of two squeezed lemons

PREPARATION:

Wash the lamb and cut it into pieces. Sprinkle with salt and pepper, place the pieces of meat onto a tray and fry in butter. When the meat is roasted add the rice and pour some hot water, one glass of rice for two and a half glasses of water. As soon as the rice is ready, make the eggs and lemon sauce, by beating the eggs with the lemon juice, and pour it over the lamb and rice. Put back the tray into the oven and leave it until it will get a crust on top.

Wild Boar / Average Difficulty recipe

INGREDIENTS

• 1 kg wild boar
• 1 kg quince
• 1/2 kg shelled chestnuts
• 1 kg apples
• 1 glass of water with olive oil
• 1 wine glass with white wine
• 1 wine glass with red, sweet wine
• 3 dry onions
• 2 cloves of garlic, finely chopped
• 1 spoonful of tomato sauce
• 1 wine glass of vinegar salt, pepper,1 bay leaf, sage, marjoram, oregano
• 1 cinnamon stick

PREPARATION:

Wash the meat. Cut it into pieces and marinate it in a mix of herbs, spices, wine and vinegar for 12 hours. Next day boil the meat and throw away the first water. Make a few cuts into the chestnuts, roast them in the oven and shell them. Cut the apples, the quinces and the chestnuts into pieces. Brown the meat together with the onion, the garlic, then pour the red wine over it. Let it simmer for 5 hours until the fruit pieces turn crunchy.

Sardines from Amvracian Gulf (with tomatoes and garlic) / Easy recipe

INGREDIENTS

1/2 kgs sardines

1 big garlic clove crushed or cut into tiny pieces

2 sliced tomatoes

1/3 wine glass of oil

Salt

Pepper

Oregano

PREPARATION:

Place the sardines inside the pyrex tray, add the crushed garlic, oil, a bit of salt, pepper and oregano. Slightly stir them to cover them with the oily mixture, then place them one next to the other. Cut the slices of tomatoes on top, sprinkle a bit more oregano and salt and fry them on the grill, on the middle rack, for about 20 minutes.

Eel in the oven / Average difficulty recipe

INGREDIENTS

• 1 eel
• 2 tomatoes
• 1 onion
• 3 garlic cloves
• 1 laurel leaf
• a little bit of dough
• olive oil, salt
• 1 brick

PREPARATION:

Make the dough with flour and water. Place the dough around the clean brick so the sauce won’t come out. Peel the eel, cut it into pieces and place it in the oiled brick together with the tomato, the onion, the garlic and the laurel leaf. Cover it with baking paper and let it cook in the oven for one and a half hour at 130oC.

Cod with leeks / Easy recipe

INGREDIENTS

• 6-7 big leeks
• 1 onion
• 1 cod fillet
• olive oil for frying
• salt
• red and black pepper

PREPARATION:

Wash the leeks carefully and slice the white part into rings (about a finger long). Cut the onion into rings and put them in a pan with a little oil. When they become transparent, take them out and place them on a tray, add the cod fillet cut to pieces, salt, pepper and a glass of water. Place it inside a pre-heated oven at 200oC until the leeks become tender and there is no more water.

Split open mullet / Easy recipe

INGREDIENTS

• 1 mullet
• coarse salt
• lemon and oil sauce
• oregano

PREPARATION:

Clean the fish and cut it open from the back of the head to the end of the tail. Leave it for one hour and a half – two hours in salt. Wash it then and leave it for one more hour in the sun. After that marinate it for 15 minutes in a mixture of oil, coarse salt and oregano. Fry it preferably on coal and serve it with oil and lemon sauce and oregano.

Amvracian prawns (gambari) / Easy recipe

I N G R E D I E N T S

• 1/2 kg prawns
• Half an onion
• 1 garlic clove
• Salt & pepper
• Grated tomato
• half a tea cup of ouzo
• Whatever pasta you wish

PREPARAT I O N:

Sauté the prawns in a pot together with the finely diced onion and the garlic, on medium fire so they won’t get burnt. When the prawns turn orange, pour the ouzo over them and leave it on the fire until the alcohol boils down. Add the grated tomato, the basil, salt and pepper. Let it simmer a little, add the paste and let it simmer some more.

Nettle soup / Easy recipe

I N G R E D I E N T S

• 1 kg of nettles
• dill, garlic chives
• 1 cup of white corn flour

PREPARAT I O N:

Clean and wash the nettles. Throw them, into a pot with boiling water together with the dill and the garlic chives. Mash the boiled greens into a puree and add the corn flour. Pour the broth little by little and place the pot on fire again until it becomes a clear soup. Sprinkle a bit of salt. Serve it with vinegar.

Boubaria (stuffed guts) / Difficult recipe

I N G R E D I E N T S

• 1 lamb liver and intestines
• 1 tea cup of rice
• 1 onion
• 1 bunch of parsley
• 1 bunch of dill
• 2 spoonfuls of butter
• black pepper
• red pepper
• oregano
• salt

PREPARAT I O N:

Wash the intestines well and cut them (except for the large one) into really small pieces together with the liver. Finely chop the dill and the parsley. Grate the onion and throw it , together with the butter, into the pot. Sauté the meat with the onion. Add all the herbs and spices and after it starts boiling pour in the necessary water. Once it boils add the rice. Stir it a little and pull it to the side to let it go cold. Pre-heat the oven to 200oC. Fill the large intestine with the mix, but not completely as the rice will swell some more. Once you fill it, tie the ends of the intestine to make sausages about 20 cm each. Place the sausages in the oven tray and add a little more water, salt and black pepper. Place the tray in the oven and let it roast until brown.

Gomidia (fried leafy greens) / Easy recipe

I N G R E D I E N T S

• Various leafy greens (sorrel, sow thistle, spinach, nettles)
• 1 tea cup of olive oil
• 1 bunch of green onions
• 1 bunch of dill
• Salt, red and black pepper

PREPARAT I O N:

Clean and wash well the greens and cut them into chunks. Brown the onion in olive oil, throw in the greens and stir well. Add the finely chopped dill, the salt and pepper. Pour a little more water if needed, and simmer for 30 minutes until there is only a little oil left.