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Cretan rusk (Dakos in Greek, or owl due to its shape) is a traditional, Cretan dish. Usually it is a barley rusk on which we add mashed tomato and mashed Cretan “mizithra” cheese, or “feta” cheese. The dish is … Continue reading
The term “kleftiko” suggests lamb or goat meat which is slow-cooked traditionally in a sealed clay oven.
It is a recipe from Cyprus and if it is cooked properly and slowly, it is delicious. There are many variations. Here is an easy, basic version. With this recipe, I’m sure you will steal your loved ones heart. Enjoy!
INGREDIENTS:
1 kg lamb meat without the bone 
125 gr Extra Virgin Olive Oil (EVOO)
250 gr peas
Dried oregano
Dried thyme
3 carrots chopped
2 tbsp lemon Juice
3 tbsp of Extra Virgin Olive Oil
3 big potatoes cut in cubes
2 tomatoes sliced
6 pieces of non-stick paper
100 gr of Greek “kefalograviera” cheese (it’s salty enough)
Salt and freshly ground pepper
HOW TO:
Wash the meat, drain and marinade the meat with all the spices, the lemon and the olive oil in a large bowl, leave for at least one hour.
Meanwhile, we scald the carrots and peas into salted water. Drain well.
In a pot, pour 3 tbsp of olive oil and sauté the carrots and peas.
In another pot, pour 125 gr of the olive oil and sauté the lamb. Then in the same oil (we add a little if needed) saute the potatoes.
Take 6 pieces of non-stick paper and divide the pieces of lamb, the potatoes, the carrots, the peas and “kefalograviera” cheese equally. On the top, add one tomato slice, salt and pepper and wrap each paper individually.
Use a cotton string to tie them and put them into a clay pot or a simple baking tray.
Bake them for 1 hour at 175o C.
Make sure you serve hot and accompany with a Greek salad.
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As a child, I though that this “Soutzoukakia” recipe was the hardest of all, seeing my grand-mother spending hours in her kitchen preparing it. The whole house smelled cumin and cinnamon and garlic and slowly the aroma was climbing up … Continue reading
Hello my friends. Today I’m giving you one of my favorite Greek, local recipes. It combines two of my favorite ingredients: pork tenderloin and Rakomelo. If you need more information on the “Rakomelo”, please visit my earlier posts. Also, you may find more information at the bottom of the page. Enjoy !
for four persons
750 gr pork tenderloin 
2 leeks chopped into 2 cm
3 spring onions chopped
1/2 wine glass of Rakomelo
a few drops of Extra Virgin Olive Oil (EVOO)
3 garlic cloves sea salt
FOR THE MARINADE:
4 tbsp of extra virgin olive oil
½ wine glass of Rakomelo
1 tbsp sweet pepper
3 garlic cloves 
HOW TO:
First we marinate the pork in a bowl with all the ingredients together.
We place our marinade in the refrigerator no more than one hour.
In a non-stick frying pan, we pour a few drops of olive oil and we sauté the meat with all the marinade ingredients. We fry them for about 10 minutes until the meat changes color.
Then, we extinguish with the other ½ wine glass of Rakomelo. We let it boil for another 10 minutes. If we notice that there is not enough fluid in the pan, we must add a little water so that the meat won’t stick.
Then we add the leeks and the onions and we let them boil for another 10 minutes. We add water if needed.
Season well and by now it should be tender enough. We serve along with white rice (the potatoes spoil its flavor, to my opinion).
*EXTRA TIP: For a real gourmet dish, you can sprinkle some almond fillets on your dish when serving.
“RAKOMELO” – Stay healthy during the winter, having…fun!
Rakomelo is a Greek spirit made of honey following the process of sugar fermentation. Its production combines the Cretan spirit “Raki”(tsikoudia) or “tsipouro” with honey and several spices like cinnamon, clove, cardamon, or other local spices.
It is produced mainly in the island of Crete
but also in other Aegean islands and in mainland. It is consumed hot during winter since it’s a weapon against the cold and a very effective trick to keep you warm.
Another similar product of the island of Amorgos, is called “psimeni raki” and it is produced either with honey or with sugar. 
When you buy a bottle of Rakomelo you must heat it a little bit and then serve it immediately.
Except the original, plain recipe, one can also find Rakomelo with orange, lemon and the PDO “mastiha” of the island of Chios. These three ingredients add extra flavour to the Rakomelo elevating it to high taste levels.
FRUITandCAKE 