- Pinch the head of a fish between your thumb and forefinger and pull it off—the guts should come away with it. 
- Cut off the tail, pinch all along the top edge of the fish, and pull out the backbone—it should come away easily. 

Baked lamb with spinach rice

- Wash the lamb well, strain and season with salt and pepper. 
- Place it in a pan, pour melted butter over it and place the pan in pre-heated oven. 
- Wash the spinach meticulously and shred it in small pieces. Scald some oil in a...

Baked vegetables with tomato sauce

- Wash the vegetables; remove the stem ends of the courgettes, the aubergines and the peppers and peel the potatoes and onions. 
- Then cut them into thick slices and place them in a baking or a pyrex dish. 
- Add the tomatoes, the...

Beef with zucchinis

- Cut the meat into small pieces (two per serving). Heat the oil in a pot and saute the onions, until they are golden. 
- Continue by adding the meat. Saute it, constantly stirring, until it looks golden brown. 
- Next, add the...

Cheese-stuffed artichokes

- Using your fingers, open each artichoke slightly at the center and remove the chokes with a teaspoon. Trim any tough outer leaves with kitchen scissors, so the artichokes are about the same size. 
- Drain on paper towels. Combine all the...

Chicken pie

- Clean the chicken very well and cut into small pieces and remove the bones.
- Place the chicken pieces in a saucepan with half the oil and fry until brown all over.
- Add the onions, garlic, parsley and mint, the salt and pepper and...


- Clean the chicken, cut it into portions and boil it in plenty of salted water. Take the chicken out of the pot; drain the chicken, strain its broth, and keep them separately. 
- Mix 2 tablespoons yoghurt with some oil and coat the chicken...

Cottage cheese small pies

- In a large bowl, mix the flour with two of the eggs, a little salt, vinegar and as much water as necessary to make a pliable dough.
- Cover and leave in the refrigerator for 30 minutes.
- In a bowl, mash the cheese with a fork and...

Croquettes with rice

- Boil the rice for about 15 minutes in salted water stirring with a wooden spoon. Take off the heat, sprinkle with the grated cheese, mix and let it stand for 5 minutes. 
- Then, add the pine nuts, the ham (finely chopped), salt and pepper...

Easter omelet from Lesvos

- Preheat the oven to 400°F (200°C) and grease an ovenproof dish with butter. Rub the lettuce leaves with a little salt to wil' them. 
- Rinse well under cold running water and squeeze dry. Melt the butter in a pan. 
- Add the lettuce...

Eggplants pie

- Put the aubergines in the oven for about half an hour. 
- Then, take them out and when they are coJd enough to handle, peel them. Chop their flesh, put it in a liq¬uidizer and blend well. 
- Saute the grated onions in hot oil, until...

Fried cheese balls from Crete

- Place the cheese in a bowl and mash with a fork. Add the eggs, flour, mint, and parsley, season with salt and pepper, and blend to a thick, pliable mixture. 
- If it is soft and sticky, add more cheese. 
- Cover with plastic wrap (...

Meat balls

- Soak the bread in water and then squeeze well to drain.
- Mix the bread with the minced beef and add the mint, oregano, chopped onion, vinegar, egg, salt and pepper.
- Stir everything together very well and leave in the refrigerator...

Milk pie

- Pour the milk, the flour, the olive oil, the eggs, the onions, the mint, salt, pepper and the cinnamon into a pot and mix well.
-  Butter a pan and spread the mixture in it evenly. Bake the pie in a pre-heated oven, until it thickens....

Olive pie

- Remove the olive pits and chop the olives finely. 

- Add the mint and the finely diced onion. Place the flour, the baking powder and the olive oil in a bowl and mix. 

- Add the warm water and continue mixing, until you have a...

Omelet with wild artichokes

- Trim the artichokes down to the tender hearts and bases by removing any tough outer leaves, and cut them into quarters. 
- Heat the oil in a heavy, nonstick skillet or frying pan. Add the artichokes and cook over low heat for a few...

Peppers stuffed with cheese

- Cut each pepper down the middle from the bottom.
- Wash them and remove the seeds.
- Mash thee butter, soft cheese and feta cheese with a fork, and add the salt and pepper
- Chop the parsley, mint and onion finely and add...

Pumpkin balls

- Slice the pumpkin, grain it and let it drain well.
- Put the drained pumpkin in a bowl.
- Add the chopped onions, the mint, salt and pepper, and mix all the ingredients very well.
- If the mixture is watery, add the toasted...

Rice-stuffed tomatoes & peppers

- Wash the tomatoes and the peppers and cut off a slice at the stalk end (this will be used as a “lid” during cooking).
-  Carefully remove the flesh from the tomatoes with a spoon.
- Discard the seeds from the pepper.
- In a...

Rice-stuffed vine leaves

- Wash the vine leaves; boil for 2 minutes in plenty of water and drain.
- In a bowl mix the chopped onions, dill, mint, rice, half the oil, salt and pepper.
- Mix well and onto each vine leaf place one tablespoon for stuffing....

Salted cod pie

- Cut the cod into pieces and soak it overnight in plenty of water (this course is followed in case you are using salted cod fish).
- The following day, boil the cod, remove its bones, cut it into small pieces and place them in a bowl.  ...

Stuffed grape (vine) leaves from northern Greece

- Rinse the grape leaves and trim off the stems, if necessary. Bring a pan of water to a boil, add the grape leaves, a few at a time, and blanch briefly, then drain, and let cool. 
- Blanch the lamb's liver for about 5 minutes, or until...

Stuffed suet

- Place the ground beef and lamb, grated onions, finely chopped parsley and drill, ebbs, bread crumps salt and pepper in a bowl.
- Stir well and then make into small patty shapes.
- Wash the suet well and cut into pieces.

Tambouli (Cypriot Salad)

- Soak the grits in water for 5 hour.
- Drain and dry well.
- Place in a bowl along with the tomatoes, the parsley, mint and onions.
- Beat the oil with the lemon juice and salt and pepper and pour over the salad.

Tomato fritters from Santorini

- Put the tomatoes into a colander, sprinkle with l teaspoon salt, and let drain for 1-2 hours. Sprinkle the onions with salt and rub lightly, then rinse well under cold running water. 
- Squeeze out excess water. Combine the onions,...

Vegetarian stuffed vine leaves

- Wash the vine leaves well, scald them with boiling water and place them on a platter.
- Sauté the onions in the olive oil lightly.
- Add the washed and strained rice, the chopped parsley and dill, the mint, a small...

Woodcocks with rice

- Clean the woodcocks removing the entrails. Wash them both inside and out and drain. 
- Heat the butter in a pot and saute the birds. Season with salt and pepper. Scald the brandy in a small saucepan and pour it scalding hot into the pot...


- Sfougato is the Byzantine word for omelet, and the name refers to its sponge-like appearance. The word is still in use in various parts of Greece, and in some villages it is made in honor of Saint George.
- Heat the oil in a heavy skillet...


- Heat 2/3 of the oil in a saucepan and sauté the onions until soft.
- Grate the zucchini coarsely and add to the saucepan along with salt and pepper.
- Sauté for 15 minutes until the liquid has evaporated.
- Add the dill and...

Zucchini pie

- Heat 2/3 of the oil in a saucepan and sauté the onions until soft.
- Grate the zucchini coarsely and add to the saucepan along with salt and pepper.
- Sauté for 15 minutes until the liquid has evaporated.
- Add the dill and...


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