| Athitos / Folklore - Tradition / Traditional Recipes - Products |
Easter lamb or goat meat
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Ingredients
- 1,5 kg lamb or goat meat
- 2 bunches of spring onions
- 1 bunch of dill
- 1 packet of sour plums/prunes
- A few raisins
- Salt, pepper oil, butter
- 1,5 glass of rice ( Carolina type)
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Method
Boil meat slightly and then strain. Then boil again adding a little salt and oil. When it is nearly done, remove from heat and keep its liquid stock. Clean and wash the spring onions and slice roughly. Saute the onions in oil, add plums (without stheir pips) cut in small pieces, add the raisins, a little salt and finally the dill. Clean the rice and then mix it with the sauteed ingredients. Pour the rice with three glasses of liquid stock and warm water in a baking tray. Place the pieces of meat on top and add a little butter on each piece. Add pepper and roast until rice becomes soft. If necessary add a little water and mix in with the ingredients also turning the meat on other side.
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Traditional cod fish with prunes
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Ingredients
- 1 kg salted cod fish (desalinate the night before)
- 3 large onions cut in rings
- 2 small tomatoes cut in small pieces
- ½ cup olive oil
- 5-6 whole prunes without pips
- 4 grains of grounded spice
- 1 soup plate of fried potatoes cut in big pieces
- The juice of a medium-sized lemon
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Method
Place the onions in a pot with a little water and simmer until soft. Strain the onions from the pot but keep the stock. Place the pieces of cod in the pot adding the fried potatoes, the onions, the prunes the tomatoes and the spice. Pour the olive oil and 1 small glass of water. Let simmer for 20 minutes. Add the lemon juice and stir in carefully and allow to simmer for another 6 minutes.
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Colombaropita (pie)
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Ingredients
- 1,2 kg of zucchini/marrows
- 1 bunch of spring onions
- Mint
- 250 gr feta cheese
- 4 eggs
- oil, semolina, flour, salt, pepper
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Method
Grate the zucchini/marrows and let stand to allow fluids to flow. Chop the spring onions and the mint into small pieces. Cut feta cheese into bigger pieces. Mix all the ingredients together. Add semolina according to the amount of fluids present. Oil a baking tray and sprinkle flour to form crust. Spread the mixture adding oil on top. Sprinkle flour to form top crust. Bake in the oven at 220o for 20-30 minutes.
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Pumpkin Pie
Ingredients
- 500 gr flour
- 5 table spoons oil
- ½ teaspoon salt
- The juice of ½ a lemon
- 1 teaspoon baking powder
- ½ a glass water
- 1 kg red pumpkin cut in cubes
- 1 cup walnuts
- 1 cup raisins
- fine semolina, cinnamon
- 250 gr sugar
Method
Lightly boil pumpkin in a little water until it is done and has released its fluids. Mix until it becomes a pulp. Remove from heat and add the walnuts, the raisins, the sugar and the cinnamon. Add semolina and stir until thick. Open pastry sheet and cut in half (you have two half circles). Spread butter on them and then spread mixture and roll up pastry. Place the roll around the outer circle of the baking tray working towards the centre of the tray. When tray is full, add butter and bake at 180o for 50 minutes. Remove tray from oven and sprinkle with icing sugar and cinnamon.
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Pork liver with onions
Ingredients
- 1 pork liver
- 4-5 onions
- ½ packet sour plums/prunes
- Some spice
- Some black pepper
- 1 tin of tomato juice
- Salt, oil
Method
Boil and strain the liver. Cut in piece. Cut onion is rings. Sauté the onions in the oil. When soft, add the liver and mix. Then add prunes/plums, spice, tomato juice and the salt. Allow to simmer. Don't oversoften onions. Add the pepper and remove from heat.
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Stuffed chicken with pasta grain and prunes/plums
(Traditional)
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Ingredients
- 1 chicken (about 2 kg)
- 2-3 chicken livers
- I cup pasta grain
- Pepper, spice
- Some raisins and prunes/plums, pine
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Method
For the stuffing: Saute finely chopped onions with liver. Add the pasta grain and mix. Then add a handful of raisings, 5-6 sour prunes/plums, a handful of pine and 1 cup of chicken stock. Mix and remove from heat. Allow to stand. Stuff the chicken and stitch up the belly. Roast for 1-2 hours.
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