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kremidopitakia-img

“Tsimpita” (pinched onion pies)

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(makes 50-60 pieces)

Ingredients for the pastry

700 g / 1.5 lbs all-purpose flour
1/2 cup olive oil
1 egg
1/2 cup milk
1/2 cup water
1 level teaspoon salt

Ingredients for the filling

1 kg / 2.2 lbs soft Mykonos tyrovolia cheese (or soft ricotta cheese)
2 eggs
1 bunch (1/4 cup) dill, finely chopped
1 bunch (1/2 cup) spring onions, finely chopped
1 onion, finely chopped
1 leak, finely chopped
1 handful spinach or chards, finely chopped
Salt
Pepper

Method

Kneed the pastry ingredients, adding water until the dough is soft and fluffy. Let it rest.
Mix all the filling ingredients together (without sautéing the vegetables or the onions).
Take a piece of dough and roll it out with a rolling pin into very thin pastry. Using a glass, a cup or a 6-10 cm / 2-4 inch cookie cutter, cut the pastry into small circles. Repeat until the dough finishes.
In the centre of each circle, place a small tablespoon of the filling, leaving a 1 cm / 0.50 inch border all around.
Wet the outer part of the circle with a basting brush dipped in water.
Carefully lift the dough and pinch it together with two fingers (that’s where they get their name from). Continue lifting and pinching, close together, going around the circle, until ending up with an impromptu tart.
Bake at 180 oC / 350 oF in a preheated convection oven for about 30 minutes or until golden.

 

rafiolia-img

Rafiolia (Mykonian dessert)

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(makes 30-40 pieces)

Ingredients for the pastry

800 g / 1.8 lbs all-purpose flour
Water
1 orange, zest only
1/2 orange, freshly squeezed
1 egg
1/2 cup olive oil
Pinch of salt
Pinch of sugar

Ingredients for the filling

1/2 cup soft Mykonos tyrovolia cheese (or soft ricotta cheese)
1 orange, zest only
2 eggs
1 teaspoon cinnamon
1 sachet vanilla
1/2 cup sugar
1/2 cup honey

honey

Extra ingredients

Oil for frying (preferably sunflower oil), cinnamon, sugar, honey, toasted sesame seeds

Method

Kneed the pastry ingredients, adding water until the dough is soft and fluffy. Let it rest.
Mix all the filling ingredients together (adding extra honey or sugar to taste).
Take a piece of dough and roll it out with a rolling pin into very thin pastry. Using a glass, a cup or a 6-10 cm / 2-4 inch cookie cutter (depending on the size you want to make), cut the pastry into small circles. Repeat until the dough finishes.
In the centre of each circle, place a small tablespoon of the filling.
Wet the outer part of the circle with a basting brush dipped in water.
Fold to form a crescent. Close well, squeezing by hand or with a fork.
Continue until all the ingredients are finished.
Fry in hot oil until golden.
Top with lots of honey.
Sprinkle with sugar, cinnamon and the sesame seeds.

In the olden days, the housewives who made rafiolia played a practical joke for kicks. They would place cotton wool rather than filling in one of the rafiolia. They would then wait and see who got it and how they reacted. Earlier than that, when there was no cotton wool around, they would place carded sheep’s wool, which they used to spin to make what they needed at the time: undergarments, socks, etc.

keftedakia-header-img

Mykonian meatballs

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INGREDIENTS
(serves 6)

1 kg / 2.20 lbs pork jowl, coarsely chopped by knife (you may ask your butcher to prepare the meat)
2 onions, coarsely grated
1.5 kg / 1.1 lbs bread crumb, wet and pressed
2 eggs
Salt and pepper
1 teaspoon dried oregano
1 teaspoon dried savory spice
1 shot ouzo
1 tablespoon fresh mint, finely chopped
2 tomatoes for serving
Olive oil and flour for frying

METHOD

Chop the meat into strips and then into small cubes. Using two knives held in a X-formation, continue chopping until the meat becomes coarsely chopped minced meat.
In a large bowl, place the meat and the remaining ingredients. Knead well, shape into meatballs and coat them with the flour.
In a deep pan, pour in two fingers of olive oil, heat it up and fry the meatballs in small quantities. Place the meatballs on paper towels to get rid of excess oil.
Serve with tomato salad.

Lazarakia

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INGREDIENTS
(makes 15-20 pieces)

1 can soda water (330 ml / 12 oz)
2 sachets dry yeast
1/2 cup corn oil
1/2 cup freshly squeezed orange juice
1 1/2 cups sugar
1 cup water, boiled with 1 1/2 tablespoon aniseed and 1 cinnamon stick
1 orange, zest only
1 teaspoon cinnamon
1 teaspoon mastic, crushed with 1 teaspoon sugar or flour
1 kg + / 2.2 lbs + flour
Cloves for the eyes

orange-img

METHOD

Mix all the liquid ingredients together. Dissolve the yeast and add the spices and the sugar. Stir and slowly add as much flour as needed.
Let the dough rise.
Shape the dough into people (Lazarakia), place cloves for eyes and let the cookies rise again.
Bake at 180 oC / 350 oF for about 20 minutes.