recipes

Ο παραδοσιακός ξινός τραχανάς σε μια πιο πλούσια εκδοχή, με τραχανές τσιγαρίδες και καπνιστή πάπρικα.

Recipe: Kritharoto Difficulty level: Low   Cooking time: 20 min   Materials:   400 gr. Famelima Kritharaki 500 gr. vegetable stock 1 large onion, finely chopped 1.5 cloves of garlic, melted 1.5 wine glass white wine 1.5 large tomatoes, grated pieces of feta about 200 g. 3 pinches thyme or oregano 1 pinch of Kozani yolk 3 tablespoons of Famelima extra virgin olive oil 1 tablespoon of butter Salt Pepper Cooking process:   Fry the Kritharaki with the oil in a deep pan with a heavy bottom. Also, we can pour the Kritharaki in two doses, to have two colors. As...

Taking a walk in Eastern Attica, we meet the residents of Keratea, who are generally famous for their traditional cuisine. People especially hardened by the agricultural work of the past in a frugal local economy with habits that continue to follow them in the kitchen even today. In their eating habits, Trahana has a prominent place and is used as a nutritious ingredient in stuffed foods, it is cooked with aubergines, it is included in dough pies, it is eaten as a soup especially on winter days, but it is also used as a filling in sweet pies. A special habit...

Recipe : Trahana soup   Degree of difficulty : Low   Cooking time : 15 min   Materials :   1 cup of Famelima Trahana   1,200 ml vegetable broth or water   50 ml Famelima extra virgin olive oil   Salt   Cooking process :   Heat the olive oil in a saucepan over high heat and sauté the Trahana, stirring until it is well oiled. Add the broth or water and a little salt. Bring to a boil, stirring, then lower the heat and simmer for a few minutes until the soup thickens. Remove from the heat and leave the pot uncovered....