PASTELLI The Peloponnesos used to produce enough sesame to cover its needs for the production of one of its most famous local confections, pastelli. The sesame-seed brittle is a sweet whose roots clearly go back to the seed-and-honey and nut-and-honey desserts of the ancients. In these parts the confection is bound indelibly to one old local producer, Pastelli Lambo, who has a […]

In greek: Spetsofai The choice of peppers is yours, but unless the sausage is extremely mild, red bell peppers are always a good choice. For mild sausage, try Greek pepperoncini or other mildly hot pepper. In this recipe, I used our local homemade sausage which has enough spice to make my eyes water, so I […]

Ingredients: 1 Kilo Lamb (on the bone) 3 Spring onions, roughly chopped 1 –2 tbsp. Olive Oil 900 gm Fresh Spinach 2 tbsp. Fresh Chopped Dill 1 Egg Salt to taste Juice of a Lemon Serves 4 – 6  Method: Heat the oil in a heavy-based saucepan and add the lamb and spring onions. Brown for […]

Ingredients: 1 1/2 kilo snails 1 large bunch fennel 4 potatoes, quartered 1 large onion, finely chopped 2 ripe tomatoes, finely chopped 3 tablespoons red wine 3/4 cup olive oil Salt and pepper to taste Method: Place the snails in a deep bowl filled with tepid water and cover with a dish. Allow them to […]

Makes about 30 Ingredients: 1 tablespoon of olive oil ½ onion, finely chopped 3 cloves of garlic, chopped 2 fresh red birdseye chillies, seeded and finely chopped (or use any mild chilli) 500 grams minced lamb ½ teaspoon ground allspice ¼ teaspoon cayenne, or to taste 1 tablespoon tomato paste 200 ml chicken stock 25 […]

Ingredients: 12 md. globe artichokes 1 slice lemon 3 tbsp. flour (optional) 1/2 cup chopped scallions, whites only 1/4 cup olive or other oil 1 lemon, juice of 3 cups water Salt Freshly ground white pepper 2 tbsp. finely chopped dill 3 tsp. cornflour Cold water 2 eggs Chopped dill, for garnish Method: Wash artichokes […]

Soutsoukakia ‘The Mediterranean diet is currently considered by Nutritionists as a modus vivende that endows people with longevity and sound health, with Crete at its epicentre, as supported by research conducted on an international scale.’ These cumin-flavoured meatballs may be casseroled or oven-baked with potatoes – here is the oven version. Ingredients: 500g minced meat (lamb […]

Ingredients: 1-2 Pinch Cinnamon (To Taste) 1-2 Pinch Clove (To Taste) 2 Whole Green Onions (Finely Chopped) 4-6 oz Olive Oil 1 Whole Orange peels (Grated) 2 Tablespoon Parsley (Finely Chopped) 6 Whole Partridges 2-3 Medium Tomatoes (Finely CHopped) Method: Clean the partridges very well. Fry the partridges and the onions in the oil for […]

SAMOUSATHES Makes about 30 pieces Ingredients: For the pastry: 3⁄4 cup strained fresh orange juice 4 large eggs 31⁄2 to 41⁄2 cups all-purpose flour, as needed For the filling: 3⁄4 cup sesame seeds 3 cups finely ground walnuts or almonds (not blanched) 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cloves For the syrup: 2 cups […]

RAFIOLIA In the pastry shops of Monemvassia, the beautiful Venetian fortressed port on the east coast of the Peloponnesos, these little crescents are a main attraction. I love the name—clearly Venetian, although the pastry itself is as Greek as one can get. Rafiolia are a specialty throughout this whole southeastern region of the Peloponnesos, all the way down to Neapoli. This recipe […]