We need your KAZZIE recipes
We will be updating this section on an on-going basis and need your help. There are some great cooks out there, so please send in your favourite and traditional recipes. We need to capture this information so we can maintain a catalogue of our culinery delights and ensure we don’t lose this part of our heritage so we can hand it down to the next generations. We will consider publishing these recipes at a later date.
You may also be interested in visiting a most comprehensive Greek Food & Recipe section available at the Kytherian website http://www.kythera-family.net/index.php?nav=6-23
Galaktoboureko is semolina-based custard (sometimes flavoured with lemon or orange) in philo. It may be made in a pan, with philo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup. Its name is derived from the words gala; milk in Greek) and bourek (Turkish word burek: pie or pastry).
RECIPE by MARIKA BISAS (Nee. KOUTSOUKIS)
“My two favorite Kastellorizian sweets are Katoumari and Strava.
Both recipes have been handed down to me by my mother, Evangelia (George) Koutsoukis and my mother-in-law, Vayiani Bisas. They are traditional Kastellorizian sweets, served for newly-weds, and for any other special occasion.” Continue reading
KATOUMARI by Connie Gregory (March 2010) If you are of Kastellorizian descent and have never tasted Katoumaria, one of the great sweets of Kastellorizo, you are seriously deprived. It is to die for! It is a fried pastry dish, rich … Continue reading
MOUSSAKA Ingredients Meat sauce 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, crushed 1kg ground lean beef or lamb 500g ripe tomatoes 3 tablespoons tomato paste ½ cup white wine 3 tablespoons chopped parsley 1 teaspoon … Continue reading
PASTITSIO Ingredients 455 g dry ziti pasta 30 ml olive oil 55 g butter 25 g grated Parmesan cheese 1 dash ground nutmeg salt and pepper to taste 3 eggs, lightly beaten 30 g butter 1 large onion, chopped 1 … Continue reading
Phanouropita 1 (13 ingredients) Preheat oven to 325 degrees F and in a large, heavy bottomed saucepan, combine: 1 cup orange juice 1/2 cup brandy 2 tbs unsalted butter 1/2 tsp salt 2 cups golden raisins 3/4 cup sugar 1/2 … Continue reading
This Kastellorizian sweet takes its name from the angle on which it’s cut. Again, it is made only for special occasions. Continue reading
Taramosalata, from taramas, from Turkish: tarama “meze made from fish roe + salata “salad” is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe, particularly cod, have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. It is usually eaten as a dip, with bread or raw vegetables. The colour can vary from creamy beige to pink, depending on the type of roe used. Mass-produced taramosalata is often a bright pink due to the addition of food colouring. Continue reading