Chicken Сutlets



1 kg minced chicken

1 onion grated

2 cloves garlic, grated

3 cups bread crumbs

1 teaspoon cumin

1 egg

3 tablespoons Olive oil

1 tablespoon vinegar

1/2 bunch of parsley finely chopped

1/2 bunch of mint finely chopped

Salt, pepper

Vegetable oil for frying


Mix very well in a bowl  minced chicken, onion, garlic, cumin, egg, mint, parsley, salt, pepper, 1 cup of bread crumbs, olive oil, vinegar  and  cover with the membrane and place in refrigerator for 30 minutes. Then form small patties, coat in breadcrumbs and fry in very hot vegetable oil. Put cutlets on absorbent paper to drain oil, let them cool and serve.

Bon Appetit!

chicket putties



Fried Cheese in Beer Batter



4 thick slices of cheese saganaki (Talagani, gruyere, Kefalotyri, formaela, halloumi)
1/2 can of beer
Oil for frying


Mix the beer, pepper and flour as much as needed  to get a thick porridge in a bowl.
Dip the cheese slices in the batter and place them in a pan with the hot oil.  Fry on both sides until they get a nice golden color. Then  remove cheese slices from the pan and place them briefly on paper towels to drain.
Serve hot with lemon.

Bon Appetit!

fried cheese - saganaki


Cretan Favorite Sandwich — Dakos



4-5 crackers of barley flour

4-6 tablespoons olive oil

125 g. feta

1 large tight tomato

1 tsp oregano

Freshly ground pepper


Wet slightly (or no) the crackers in plain water to soften. Put them individually or all together in a dish or salad bowl and sprinkle with 1-2 tablespoons of oil. Grate the tomato with a grater. Spread uniformly with a spoon the tomato with juice over the сrackers. Divide the feta into small pieces with your fingers and put on the crackers. Sprinkle with oregano, pepper. Pour on the top the  remaining olive oil.

Bon Appetit!



Cabbage Rools



1 large fluffy cabbage 1 ½kg

600g minced pork

1 cup of tea rice pilaf

1 large onion, melted in the mixer

1 cup of coffee parsley finely chopped

1 cup of tea olive oil

For egg-lemon sauce:

2 eggs

Juice of 1 ½ lemon



Fill a large pot with water and put to boil. Remove the outer leaves of cabbage and the stalk with a knife. Put the cabbage into hot water and gradually remove blanched leaves until almost finished, spread onto absorbent paper towels.

Add the minced pork in a bowl, well washed rice, melted onion and parsley. Add 1 cup of coffee water, salt and knead the mixture well. Add even a little water if it is tight to be fluffy and soft-boiled.

Cut the large leaves  in half and begin to wrap the cabbage rools putting aside of each sheet a tablespoon of minced meat. Close the filling and roll the sheet until a roll.

Apply a few cabbage leaves inside the pot and start to stack rolls tightly stuffed. Stack them all in 2-3 layers. Pour in the olive oil and  water so it covers up well. Tap onto stuffed a heavy plate not dancing during cooking. Cook them for about 40 minutes over medium heat. Turn off the heat and then leave them for 2 hours to dry.

When it is time for serving, add some water into the pot and put rolls to warm up well.

Prepare egg-lemon sauce. Beat separately the yolks from the whites, then unite whites and yolks, add lemon juice, pour 2 tablespoons of the broth of the cabbage rools. Pour egg-lemon sauce into the pot. Shake the pot well keeping it with two hands, allow the mixture to warm slightly and serve.

Bon Appetit!


Pies from Kourou Dough



For the dough:

500g self raising flour

450 g yoghurt

8 tablespoons butter or margarine, melted

1.5 teaspoons of salt

1 egg yolk

For the filling:

600g anthotiro cheese

140g feta cheese

200g  yellow cheese grated

Some sausages, finely chopped

10g semolina


Mix the flour and salt in a bowl.  Add butter or margarine, yogurt and knead the dough.Then put the dough in the refrigerator for 1 hour to rest.

Mix  anthotiro cheese, feta cheese, yellow cheese grated, sausages and semolina all together to make the stuffing.

Divide the dough into three parts, roll out with a rolling pin and cut into circles with a  diameter of 10 cm each.  Press the top and bottom dough rounds together as you flute edges using thumb and forefinger and then press with a fork dampened with water. Then coat each pie with egg yolk diluted with a little water and sprinkle with sesame seeds and place in a baking sheet lined with greasproof paper. Preheat the oven to 180ºC. Bake the pies for about 30 minutes until golden.

Bon Appetit!

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