Amorgos local recipes

Starters

Fava (puree with yellow lentils)

Amorgos favaFava is cheap and good Greek “farmer food” made of yellow lentils. You can eat it hot or cold. The usual accessories are thin-sliced red onion,oil and lemon.
Amorgos is very famous for its fava. Still today they winnow ‘katsouni’ the fava, some by hand but mostly they use machines. “Fava”, as the Amorgians call it, comes from ‘katsouni’, which constituted their basic food. Fava is served in all the taverns.
Recipe by: Yannis, Thalassino Oneiro
Servings: 4 (optional)

Ingredients
2, 5 dl yellow lentils
7, 5 dl water
1 onion
2 teaspoon salt

How to cook
1. Soak the lentils for about twelve hours.
2. Boil them with water, no salt! Peel and quarter an onion and let it cook with.
3. Lower temperature and simmer the lentils for 40-45 minutes. Skim off with perforated ladle.
4. Blend the lentils with a stick blender to a smooth move.  Serve warm or chilled with curled olive oil, lemon slices and finely shredded red onion as an appetizer or snack.

To be serverd with
1 red onion, shredded
1 lemon sliced into wedges
Olive oil of good quality

Fava croquettes (favatokeftedes)

Fava croquettes (favatokeftedes)Amorgos is very famous for its fava. Still today they winnow ‘katsouni’ the fava, some by hand but mostly they use machines. “Fava”, as the Amorgians call it, comes from ‘katsouni’, which constituted their basic food. Fava is served in all the taverns.

The locals make a lot of different croquettes, you can instead of fava use other vegetables like zucchini, tomatoes, potatoes etc.

Ingredients
500 gr fava beans (yellow lentils)
2 l water
1 big onion
1 handul of anise or dill
1/4 cup olive oil
2 eggs
2 cups flour
3 teaspoons baking powder
salt and pepper

How to cook
1. Boil the fava beans in the water on low heat. Add a half tea spoon of salt and the onion. It is ready, when it becomes creamy.

2. Chop the anise or dill in small pieces and shimmer them in 1/4 cup of olive oil. Put two cups of boiled fava, dill, eggs, flour, baking powder, salt and pepper in a bowl. Stir it well, until the mixture becomes soft.

3. Fry them in a pan with lots of vegetable oil. When it is really hot you take a tablespoon and put small portions of mixture into the pan and deep fry them. When both sides are brown, the croquettes are ready.

You can instead of fava use other vegetables like zucchini, tomatoes etc.

Tomatokeftedes (tomato croquettes)

Tomato keftedes AmorgosThe locals make a lot of different croquettes, you can instead of tomato use other vegetables like zucchini, fava, potatoes etc.
Ingredients
4 big tomatoes
1 onion
1 cup anise or dill
1 cup olive oil
2 cups flour
2 teaspoons baking powder
2 eggs
salt and pepper

How to cook
1. Grate the tomatoes.
2. Chop the onion and anise (dill) fine and shimmer them in a pan with the olive oil.
3. Put all ingredients in a bowl and stir it well, until the mixture become thick.
4. Fry them in a pan with lots of vegetable oil, wait until it’s really hot. Take a tablespoon and put small portions of mixture into the pan and deep fry them. When both sides are brown, the croquettes are ready.
5. Take them out and put them on a kitchen paper to absorb the oil.

Serve the croquettes on leaves of lettuce, with some yogurt, or sprinkle them with grated cheese.

You can instead of fava use other vegetables like zucchini, tomatoes etc.

Tiropita (cheese pie)

Tiropita ( cheese pie)Tiropita (τυρóπιτα – cheese pie) is a key component of traditional Greek cuisine, a wonderful appetizers suitable for any occasion. It’s a layered pastry food in the burek family, made with layers of buttered phyllo and filled with a cheese-egg mixtur. You can also fill it with spinach, spanokopita.
Ingredients
DOUGH
1 cup vegetable oil
1 cup white wine
3 cups flour with baking powder
1 teaspoon salt
pepper

FILLING
2 eggs,
Fresh and dry mint
Soft feta cheese or cream cheese

How to cook
1. Put all ingredients for the dough in a bowl and mix them all by hand.
2. Make small balls with a little spoon and you press them on the kitchen counter to give the dough to a round shape.
3. Mix together the filling and put a small spoon of the filling on each. Then fold them together and close the sides all around with your fingers.
4. Fry them in oil on low fire or you bake them in the oven.

Melitzanosalata (eggplant dip)

melitzano-salata-amorgosSometimes is hard to make a dividing line between salads, dips or spreads in the Greek cuisine, and Melitzanosalata is definitely one of those salad – dip – spread combinations that can be used in all variations. Melitzanosalata is something Greeks gladly have at the table no matter what is the main dish. This salad simply goes well with everything.
Ingredients
5 big eggplants
1 red pepper
6 pieces garlic
½ cup olive oil
1 cup of yogurt (if you wish)
1 teaspoon salt
pepper

How to cook
1. Bake the eggplants in the oven, without cutting them, until they become soft. Let them get cold and peel them, then smash them with a fork.
2. Chop the red pepper and garlic in small pieces and mix them with the eggplant.
3. Add salt, pepper, olive oil and yoghurt if you desire. Stir it all well together.

Serve it with fresh bread.

Kolokithia tiganita (fried zucchini)

fried_zucchinis-greek cusine amorgosFried zucchini is a favourite Greek meze that is served in every Greek tavern and you should really give it a try at home. Making your own crispy fried zucchini (kolokithakia tiganita) is easy.

You can also use other vegetables as for instance peppers, onions and eggplant.

Ingredients
1 large zucchini
Salt and pepper

BATTER
1 cup flour
3/4 cup water (you can replace the water with beer to make them more crispy)
1 teaspoon baking powder
Salt and pepper

How to cook
1. Slice the zucchini in thin pieces (3-5 mm, the thinner the more crispy) and sprinkle salt and pepper over them.
2. Make the batter.
3. Dip the zucchini in the batter and fry them in a pan with oil until they have a golden color on both sides.
4. Take them out of the pan and put them on a kitchen paper to absorb the oil.

You can serve the zucchini with chopped parsley and yogurt.

Main courses

Briam (mixed roasted vegetables)

Briam-Roasted vegetalbesBriam is an oven roasted vegetable dish that can be adapted according to what is in season. Layers of vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish.
Ingredients
3 zucchini
3 eggplants
2 potatoes
2 carrots
500 gr green beans
1 big onion
½ cup olive oil
Parsley
1 teaspoon salt
½ teaspoon pepper
1 can chopped tomatoes
2 tablespoon tomato paste
3 cups of water

How to cook
1. Chop zucchini, eggplant and potatoes in big cubes and deep fry them.
2. Chop the onion and simmer it in a frying pan using ½ cup of olive oil.
3. Cut the carrot and parsley and put all ingredients in an oven tray.
3. Sprinkle salt and pepper over the vegetables.
4. Add the can with chopped tomatoes and the tomato paste dissolved in the water.
5. Bake in the oven for 1 hour at 200 degrees.
6. If you wish, shortly before taking it out of the oven, sprinkle some small pieces of feta cheese on top of the vegetables.

Patatato (stew with lamb or goat with potatoes)

patatatoPatatato is the “national dish” of Amorgos and is made to many of the panigiria (religious festivals). The whole village or at same festivals people from all the island come together to prepare and cook the patatato. You also will find patatato at many of the taverns around the island.
Ingredients
1 kg lamb or goat
2 kg potatoes
Salt and pepper
Cinnamon sticks
1 onion
1 cup of olive oil
1 cup of red wine

How to cook
1. Simmer a big chopped onion in a deep pan with olive oil. When the onion becomes gold, you add a cup of red wine.
2. Add the meat in small pieces and stir until it gets little brown.
3. Cut the potatoes in cubes and add them. Poor water until it cover it all. Then add salt, pepper and cinnamon sticks.
4. Let it cook in a pressure cooker on very low temperature for about 20 minutes or 75 minutes in regular saucepan.

Deserts

Spoon sweet with rose petals

Sweet-with-rose-petalsSpoon sweet with rose petals “Gliko tou koutaliou” (Sweet of the spoon) are popular in Greece and usually served with Greek coffee and a glass of cold water. Most are made of whole fruit, though some kinds are made of pieces or purees.
Ingredients
The petals of 5-6 roses
2 cups sugar
1/2 cup water
Juice of one lemon (On Amorgos the instead use some leaves from the geranium “Queen of Lemon” (Pelargonium citrosa)
How to cook
1. Collect rose petals, choosing interior that is more tender. Be sure to cut off the white ends.
2. Put the petals in a pot, and crumble the sugar over with your fingers.
3. Let it rest for 2 hours.
4. Put water in a saucepan and the candied rose petals and put on low heat for about 15 minutes, stir from sticking.
5. Once a boil add the lemon juice and got the fire.
6. Save the sweet, after cooling in dry sterile jar.

Spoon sweet with grapes (gliko koutaliou stafili)

gliko-koutaliou-stafili-sweet-spoon-desertA very healthy dessert has been prepared for centuries, using fresh local fruits. Grapes are very popular, especially the variety without seeds. These kinds of sweets you will always find in the Amorgian houses and is offered to the visitors on small plates with a spoon kept in a glass of cold water.
Ingredients
1 kg grapes
1 ½ kg sugar
2 cups water
Some leaves of citrus geranium or lemon leaves or orange peels.

How to cook
1. Clean the grapes from the stems.
2. Put all of the ingredients in a saucepan and cook slowly until the grapes are soft and syrupy, about 2 hours.
3. To get a natural flavor put some leaves of citrus geranium or if you prefer lemon leaves or orange peels.

You served them on a small plate with a spoon kept in a glass of cold water.

Loukoumades (honey puffs)

LoukoumadesLoukoumades (λουκουμάδες) are pastries made of deep fried dough soaked in sugar syrup or honey with cinnamon and sometimes sprinkled with sesame. It’s often served at festivities.
Ingredients
1 kg flour
100 gr fresh yeast or 2 small envelopes dry yeast
½ teaspoon salt
5 foodspoons sugar
Ouzo flavour or vanilla flavour
2 ½ cups water

How to cook
1. Dissolve the yeast, salt and sugar in the lukewarm water.
2. Add the flour and the flavour slowly beating by hand, wire or hand mixer until the mixture becomes thick, but not watery and creating bubbles at the top.
3. Let the dough stand at least 1-2 hours, covered in room temperature.
4. Then deep fry spoonfuls of the mixture until they appear crispy small croquettes.

Syrup
2 cups of sugar, 2 ½ cups of water – boil them with orange peel and a stick of cinnamon for half hour at low temperature. At the end, add one cup of honey.

Serve them hot dipped in syrup and sprinkle them with sesame and cinnamon.

Ravani or revani (Greek coconut cake)

08 GLYKA B:Layout 2Ravani or revani cake is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts. This dessert are very popular in the Greek cuisine.
Ingredients
250 gr margarine
1 cup vegetable oil
1 ½ cup sugar
5-7 eggs
1 cup milk
½ kg flour
½ cup semolina
4 teaspoons baking powder
½ cup coconut flakes
1 teaspoon vanilla sugar

Syrup
3 cups of sugar, 4 ½ cups of water – boil them with orange peel and a stick of cinnamon at low temperature.

How to cook
1. Stir together margarine, oil and sugar.
2. Add the eggs while stirring.
3. Add the milk and then flour, semolina, baking powder, coconut flakes and vanilla sugar.
4. Put it in a big dish in the oven 45 minutes at 165 degrees.
5. Take it out of the oven and cut in to pieces and pour the syrup over it.