Greek Food - traditional dishes
Due to the volcanic eruption that shaped this beautiful Greek island, it has a unique ecosystem.
Specialities of the islandThe 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
Fried Tomato balls or Rissoles (Keftedes)
500g ripe tomatoes (Santorini cherry tomatoes preferably)
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.
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
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.
1 cup dried fava beans
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.
(The name derives from the two-handled pan used - a Sagani )
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.