Traditional recipes of Chios, Greece
Recipes full of the aromas of our fragrant island. 5th Grade Pupils, School Centre of Kampochora eTwinning “Let’s travel through Europe” 2019-20
RECIPES
Malathro (wild fennel) balls Ingredients 2 big onions, a small bunch of wild fennel leaves (malathro),1/2 glass water, all purpose flour, salt, pepper Instructions Chop the onions and frizzle into hot olive oil in a frying pan, until they get golden brown. Add the chopped fennel leaves , pepper and salt and stir for two minutes. Withdraw from the heat ,add water and as much flour is needed, so that you get a kind of dough. Make balls with the help of a tablespoon and fry into hot olive oil.
Mary Pnevmatikoudis
“Herissia” (handmade pasta) Ingredients 1kg flour, ½ cup extra virgin olive oil, ½ tablespoon salt, 1 spartos twig Instructions Put the flour, oil and salt in a pan. Pour warm water and mix until the dough becomes tight. Cut the dough in small balls and take a long spartos twig. Rub the dough around the twig and then remove it. The pasta with the hole is ready. Repeat. Spread, cover and let it dry. For every 100gr of pasta we need 1 litre of water. Just before boiling the water add sea salt, preferably thick. Boil the pasta on high heat in an open sauce pan, stirring occasionally to prevent it from sticking together. Strain the pasta, do not rinse it and immediately serve with fresh tomato sauce and grated goat cheese. Alternatively, lightly oil ( 3tbsb of olive oil for 500gr of pasta) and serve with the tomato sauce and the grated goat cheese on top.
Kalliope Belles
Mamoulia ( Christmas recipe) Ingredients 320 gr sugar, 320 gr ground almonds, 320 gr unsalted butter ( excellent quality, room temperature) , 320 gr extra virgin olive oil, 3 eggs, 1 ½ package all-purpose flour, ½ teaspoon ground cinnamon, 1 tsp baking powder, 1 teaspoon baking soda, juice of two oranges, flower water, confectioner’s sugar Instructions Heat the butter with the oil in a saucepan. Pour into another saucepan the milk with the sugar and heat until the sugar melts. When th the oil with the butter is hot, pour into the mixture of the sweetened milk. Stir and gradually add the flour until you get a hot dough. Let it cool and then add each egg, one by one, the baking powder and the baking soda and knead. With the help of a tablespoon make small balls of dough and flatten them. In the middle of the flattened dough put ½ teaspoon of stuffing ( ground almond soaked into flower water with ground
cinnamon) and close the ends of the dough by sticking them together with your fingertips. Form the balls in the shape of pears and place them onto a baking tray. Bake for an hour in a pre-heated oven at 170 Celsius degrees (fan mode) until nicely browned. Remove the mamoulia from the oven and let them cool completely. Add the confectioner’s sugar onto a big platter. Put 3-4 mamoulia at a time on the platter and gently toss them to coat with sugar. Remove excess sugar. Repeat with the rest until all your mamoulia are covered in confectioner’s sugar. Serve and enjoy!
Markella Papadopoulou
Masourakia Ingredients 1 package of thin Greek pastry, 400gr ground almonds,400gr mastic ypovrichio/ “submarine” ( mastic flavored Greek sweet), 2 egg whites, 2 tablespoons breadcrumbs, ¼ teaspoon ground mastic, ½ teaspoon lemon/ mandarin zest, ¼ teaspoon salt, 30gr butter, some olive oil for the pastry sheets, flower water Syrup : 1 ½ cup honey,2 cups water, mandarin zest
Instructions Melt the butter with the mastic submarine. In the food mixer bowl batter the egg whites with the salt. In another bowl mix the ground almonds, the breadcrumbs, the mandarin/lemon zest and the ground mastic. Open and spread each pastry leaf/ sheet, one on top of the other and cut along in stripes. Spread a teaspoon of the mixture along each stripe and wrap up to create small rolls, like small tubes. Pre-heat the oven at 180 Celsius degrees, sprinkle the masourakia with some oil and bake for about 25 minutes. For the syrup, pour into a saucepan the honey, the water and the mandarin zest and heat for 3-4 minutes until the zest gets crispy
and lightly browned. When the rolls are ready, soak into the flavored syrup and then sprinkle them with the ground almonds and the confectioner’s sugar.
Michael Drosinos
Mandarine pie Ingredients 1 package pastry in thin sheets/leaves, 250gr sugar, 250gr corn oil, zest of three mandarins, 20 gr baking powder,1 teaspoon pure vanilla, 5 eggs, 500gr Greek yoghurt for the syrup; 600gr sugar, 500gr water, zest and juice of 2 mandarines Instructions Spread the pastry and let it dry for 15 minutes.In a bowl mix the sugar, corn oil, the zest, the baking powder, the vanilla, the eggs and the yoghurt and stir very well. Cut the pastry into small pieces , add into the mixture and stir well. Spread
melted butter on a 45*27cm baking tray and pour the mixture into it. Make the surface smooth with a spoon or a spatula and let it rest for 15 minutes in room temperature. Bake in pre-heated oven at 160 Celsius degrees air mode for 35 minutes until it stabilizes. Prepare the syrup Mix the sugar and the water into a pan and boil for 5 minutes. Add the mandarin zest and the juice. Cut the pie into pieces and add the cold syrup into the hot pie or the hot syrup into the cold pie. Not BOTH of them must be hot or cold. Wait until the pie absorbs the syrup and serve.
John Giakoumis