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Greek Food - traditional dishes

santorini's traditional dishes

Due to the volcanic eruption that shaped this beautiful Greek island, it has a unique ecosystem.


The volcanic ash has created a porous, fertile soil which combined with the temperature, humidity and the morning misty breezes combines to make the produce grown on the island taste delicious. Santorini produce is of an excellent quality, but is unfortunately only produced in small quantities. While you're visiting this beautiful island try some of the local produce and dishes as they are delicious.


Grilled octopus  and greek salad Specialities of the island

The most popular products grown on the island are cherry tomatoes (tomatina), capers (kapari), fava beans, cucumber (Katsouni), courgettes, watermelon, white eggplant (Melitzana), pistachios, and of course vines which produce the award winning Santorini wines.

These wonderful food products grown here are used to create mouthwatering traditional cooking that the island has become renowned for:

Fried Tomato Balls or Rissoles (Keftedes), Fava Dip, Cheese and Honey pies (Melitinia), Santorinian Salad, Prawn Saganaki, Grilled Kalamari and Octopus



Local Recipes

Keftedes/tomato balls

Fried Tomato balls or Rissoles (Keftedes)

500g ripe tomatoes (Santorini cherry tomatoes preferably)
2 onions (chopped)
150g self-raising flour
1/4 tsp paprika
1 tbsp mixed herbs (chopped)
olive oil
salt & pepper

Chop the tomatoes, then crush and mash until pulpy. Add the other ingredients, leaving the flour until last - adding gradually until a thick but wet tomato paste is formed. Heat the oil in a frying pan until hot and then drop in a good tbsp of paste and fry - turning over until golden brown on both sides. Serve hot.

An easier (cheat) version of this recipe is to chop the tomatoes and then crush to a pulp, and add chopped onions and salt and pepper. Then mix in some torn up white bread ( can be stale) to form a soft dough. Form into tomato balls and place in the fridge for 2 hours and then fry in oil. Serve hot.


Santorini SaladCyclades Salad

An easy one! But guaranteed to take you back to that holiday feeling once you get home and make this delicious and healthy Greek salad.

4-5 large ripe tomatoes or 10-12 sweet cherry tomatoes
1 red onion
1 cucumber
1/4 lb of Greek feta cheese, sliced, in chunks or crumbled
dried Greek oregano
1 green pepper (cored and sliced in rings)
Sea salt to taste
Extra virgin olive oil
10 Greek olives

In Greek island cooking they also add their local Kapari (capers) - sweet and juicy and pea sized. Add a handful to sliced tomatoes (add salt to these), sliced cucumber, de-stoned olives, chunks of feta cheese, drizzle with olive oil and add the oregano.


Fava dip Fava Dip

1 cup dried fava beans
2 small onions, chopped
Extra virgin olive oil
½ lemon
2 cloves garlic, crushed
Sea salt
Water
¼ tsp cumin (optional)

Soak the beans overnight in water. Rinse the fava beans and bring to the boil adding enough water to create a thick paste. This can take up to 5 hours, so watch the beans don't boil dry.

Shake the saucepan rather than stirring. After a couple of hours add the chopped onions ( keep back a spoonful for later), 2 tbsps of olive oil, garlic and salt to taste (and cumin if wished). Once the fava is cooked, after cooling mash or blend.

The dip can be served hot or allow to cool and keep in the fridge until ready to serve. If the dip seems to be too thick a consistency a little boiling water can be added.

Garnish with some olive oil, squeezed lemon juice, a little raw chopped onion and chopped fresh parsley. Serve with flatbread or warm pitta.



santorini prawn saganaki Prawn Saganaki

(The name derives from the two-handled pan used - a Sagani )
Serves 4

500g raw King prawns
3 tbsps olive oil
1 medium onion, chopped
1 green pepper, chopped
250ml white wine
1 tin chopped tomatoes
1 (200g) pack feta cheese, cubed
½ tsp crushed garlic
fresh chopped parsley
ouzo (optional)



Boil the prawns in a little water for 5 minutes. Heat 2 tbsps of oil and fry the onion and pepper until soft. Add the tinned tomatoes, garlic, parsley, wine, and remaining olive oil. Simmer for about 30 minutes when the sauce should have thickened.

De-head and peel the prawns (leave tails on) and add along with any cooking water, to the tomato sauce. Bring to a simmer again and heat through for 5 minutes. Add the cubed feta cheese and take off from the heat.
Serve warm as the cheese melts with slices of crusty bread or rice.


eshop-santorini - local products

 

 

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