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Meatballs with Ouzo

Meatballs with Ouzo

Ingredients

  • ½ kilo minced meat (veal and pork)
  • 1 chopped onion
  • 2 big slices of white bread (better use dried out bread)
  • 1 egg
  • mint
  • salt
  • Pepper
  • oreganon
  • 1 coffee cup of Chios ouzo
  • flour and frying oil

Preparation

Soak the bread in water and squeeze out as much of the water as possible. Add the soggy bread into the minced meat together with all the other Ingredients (except the flour and frying oil). Mash it all up together to form a soft mixture. Make small round balls. Coat them with flour and fry in hot oil until golden brown. Serve with lemon.

Kopanisti-cheese pies with ouzo

Kopanisti-cheese pies with ouzo

Ingredients

  • for the fyllo: ¾ kilo soft flour
  • 6 tbsp olive oil
  • 1 coffee cup Chios ouzo
  • lukewarm water (add gradually)
  • for the stuffing: 350 gr. Kopanisti cheese
  • for the frying: 2 cups olive oil

Preparation

Mix the flour, the olive oil and the ouzo in a bowl and mash it up adding the lukewarm water gradually to form a soft dough. Leave it to rest for a while. Divide the dough in small balls. Flatten each ball by means of a rolling pin, to form a thin fyllo. Cut into round or square pieces. Spread the kopanisti cheese on every fyllo. Fold the pieces to close, pressing the edges with a wet fork. Fry in hot oil. Serve hot or cold

Octopus in red sauce with ouzo

Octopus in red sauce with ouzo

Ingredients

  • 1 kilo octopus cleaned
  • 3 chopped onions
  • 1 laurel leaf
  • 2 cups chopped fresh tomatoes
  • 1 tbsp tomato paste
  • salt
  • pepper
  • 1 cup olive oil

Preparation

Cut the octopus in big pieces and cook until soft. Fry the onions in olive oil until golden brown and add the Chios ouzo. Add the chopped tomatoes, the tomato paste, the laurel leaf, salt, pepper and the octopus and cook for some minutes, until the sauce thickens.

Eggplant (aubergines) pilaf

Eggplant (aubergines) pilaf

Ingredients

  • 1 kilo eggplants ( aubergines)
  • 1 big chopped onion
  • 2 garlic cloves
  • chopped mint
  • chopped parsley
  • 350 gr rice
  • salt
  • pepper
  • olive oil
  • chopped tomatoes

 

Preparation

First soak the aubergines in water with salt to get the bitterness out. Dry and small dice them. Fry the onions first and then the diced aubergines in hot oil. Add the chopped tomatoes, the aromatic herbs, salt and pepper and cook for some minutes. Add the rice and some water, if necessary, until the rice is ready. Turn off the heat while still juicy.

Marinade fish

Marinade fish

Ingredients

  • 1 kilo whitebait (picarel)
  • 5 garlic cloves
  • ½ cup finely chopped rosemary
  • 2-3 tbsp flour
  • olive oil 
  • salt
  • flour and frying oil (for the frying)

 

Preparation

Clean the fish thoroughly trying to avoid splitting them open and salt them. Coat the fish with flour and fry them in hot oil. Prepare the marinade: Mix the flour with a small quantity of water and add olive oil. Saute the garlic in oil and add the marinade. Cook in low heat until the marinade thickens. Then add the rosemary and the fish and cook a little longer. If it thickens too much, you can add some water. If you prefer them more salty you can add some salt to the marinade. Enjoy them as a hot or cold dish.

Cookies with mastiha

Cookies with mastiha

Ingredients

  • 700 gr flour
  • 300gr caster sugar
  • 250 gr butter
  • 4 eggs
  • 100 gr milk
  • 15 gr chios mastiha (powder)
  • caster sugar for the topping

Preparation

Beat the butter and sugar until fluffy. Add the eggs and continue beating. Taking turns, add the flour and the milk alternatively, while continuing to mix. Add the mastiha powder and stir a little longer. Make the cookies into any shape you like and bake them in a preheated oven, in medium temperature. Sprinkle caster sugar on the cookies while still warm.

Meringues

Meringues

Ingredients

  • 4 egg whites
  • 2 glasses caster sugar
  • 2 vanillas
  • 2-3 drops of lemon
  • Mastiha powder (a little)
  • White almonds (ground or whole)

 

Preparation

Beat the whites into meringue. Add the caster sugar and continue beating until it stands. Add vanillas, mastiha powder and lemon. Lay baking paper into an oven pan, sprinkle it with olive oil and some flour and place spoonfuls of meringue on it. You can add the ground almonds on top. If you use whole almonds, place one at the centre of each meringue. Bake in medium preheated oven for about 25 minutes.

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