Tziyerosarmas

Thracian

Ingredients for 6-8 people

1 goat pluck

1 bunch green onions

some mint

some dill

1 small cup olive oil

1 cup rice (carolina variety)

the caul fat of the goat

1 cup water

4 tablespoons vinegar

salt

black pepper

Directions

Rinse the goat pluck under cold water and put it in a saucepan with the vinegar and some water.Then boil for 15 minutes and drain.

Chop the goat pluck and the green onions into small pieces.

Sauté the onions and the meat for ten minutes and then add the rice, water and stir until the ingredients absorb the broth.

Sprinkle with the dill, the mint, salt and pepper.

Grease a medium sized baking tray and spread the caul fat in a shallow bowl (the caul fat spreads if it’s rinsed under warm water).

Cut the caul fat depending on the size of the bowl, so that the length of the caul fat is slightly protruding; put 2 tablespoons of the filling and roll.Turn the tziyerosarma upside down and place it in the pan.

Pour some water into the pan and bake in a preheated oven at 180 degrees for 45 minutes until they turn brown.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Varenika

Pontian

INGREDIENTS for 4 people

1/2 kg flour

2 cups water

1 tablespoon salt

1 egg

for the filling:

400 gmyzithra cheese

5 tablespoons cow butter

DIRECTIONS

Place the flour in a bowl and add the water, egg and salt.

Knead until the dough is firm, without sticking to your fingers. Let it rest covered with a towel forhalf an hour.

Divide the dough in portions, sprinkle them with flour and roll them out with a rolling pin into sheets. Cut each sheet into small squares of a 4x4cm dimensions.

Place a teaspoon of myzithra cheese in the center of each small square and fold it with your fingers to cover the stuffing.Press the edges gently with a fork, so that the filling won’t leak during boiling.

Boil water in a pot and add a spoonful of salt and a tablespoon of cow butter.

Place the Varenika into the boiling water and boil for 7-10 minutes.When they surface, take them out of the pot and place them on plates. Drizzle with melted cow butter and some yogurt.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Varvara

Thracian

Ingredients for 10 people

500ghard wheat

1 cup walnuts

1 tablespoon cinnamon

5-6 dried figs

1 teaspoon salt

1 cup sugar

1 cup raisins

2 tablespoons sesame seeds

2 tablespoons flour

to serve:

pomegranate seeds

Directions

Soak the wheat overnight and the next day boil it over low heat with plenty of water, until the seeds 'open'.

Add the sugar, raisins, cinnamon, salt and the figs and boil all together until the soup thickens.

Grate the walnuts, dissolve the flour in some broth, cook the sesame seeds in a the pan and add all these ingredients in the Varvara.

Serve with pomegranate seeds.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Yellow Pumpkin

Eastern Romelia

Ingredients for 4 people

4 large pieces of yellow pumpkin

1 cup sugar

water

to serve:

3 tablespoons honey

grated walnuts

cinnamon

Directions

Clean the pumpkin pieces from the fibers and the seeds.

Put them in a pan with the sugar and some water.

Bake in a preheated oven at 180 degrees, until they melt. Serve with honey, walnuts and cinnamon.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer