Some typical recipes
1.5 large zucchini
1 large eggplant
1 medium potato
1 medium tomato
1 large onion or two medium onions
¾- 1 cup chopped parsley
1-1.5 cups mashed barley (or nut flour or rye bread crumbs)
3-4 tablespoons of oil
1 sachet of dry yeast
Salt (with care because the pumpkin has little grip)
Pepper (1 teaspoon bit or as we like)
Oregano (a full teaspoon)
Flour for rolling
Olive oil for frying
Optional lemon for serving.
Vegetables stuffed with feta
Preparation time: 40 minutes
Cooking time: 50 minutes
For 4 ++ people
Garden vegetables 'tomatoes, eggplants, zucchini, peppers, vine leaves'
In general: 4 beef heart tomatoes, 2 eggplants, 3 peppers, 2 zucchini, 100 g vine leaves
For the stuffing: 500 g Minced beef
1 or 2 onions
2 stalks of celery
100 g of feta
1 cup of rice
Extra virgin olive oil from Crete
Salt, pepper, garlic
500 ml of chicken broth
(recipe via the little journal of Athens)
Clean all your vegetables with water. Cut the cap of each vegetable about 5mm from the stalk. Gently remove the flesh with a spoon. Put the rest of your vegetables in a bowl and mix them coarsely.
Place your vegetables upside down in a dish to drain them. Chop the onion and leek. Crumble your feta.
In a pan, pour a little olive oil and brown your onion or leek and minced meat. Off the heat, add the rice, spices, chopped parsley and celery and the feta.
Stuff the vegetables at ¾, add the poultry broth to the dish with olive oil and bake at 180 ° C for about 45 minutes.
For the stuffed vine leaves: (dolmades)
It is a little more delicate and more time for preparation, but the result will be amazing and quite delicious!
Rinse the vine leaves and remove the large veins. Bring a pot of water to a boil and blanch the leaves in it, drain them and let them cool.
Lay out a fig leaf on the worktop, shiny side against the worktop. Drop 1 tsp. coffee or soup depending on the width of your vine leaf. Roll the sheet loosely to get a small bundle. Arrange the bundles tightly around the other stuffed vegetables at the bottom of your dish.
The DAKOS or KOUKOUVAYA
1 small tomato
1 slice of feta
1 tbsp of Cretan olive oil
Soak the paximadi (barely) in a little water,
put it away in a cloth and let it dry in the sun for a while.
Be careful, the bread must be just moistened, it must not be soaked!
Grate the tomato finely, spread it on the bread,
season with salt and pepper, sprinkle with oregano and drizzle with a little olive oil.
Crush the feta cheese with a fork and place it on the tomato,
add a few thin pink onion rings,
a black olive, a hint of oregano and a drizzle of olive oil.
Where can you find Paximadi bread?