Ðåñéå÷üìåíá / Appendix

ÓáëÜôåò / Salads ÔáñáìïóáëÜôá / Taramosalata Ôæáôæßêé / Tzatziki ×ùñéÜôéêç / Horiatiki

1 2 3

Êõñßùò ÐéÜôá / Main Courses Óðáíáêüñõæï / Spinach with rice (Spanakorizo) ÖáóïëÜäá / Bean Soup (Fasolada) ÊïëïêõèÜêéá ÃåìéóôÜ / Stuffed Zucchini (Kolokithakia Gemista) ÍôïëìáäÜêéá Ãéáëáíôæß / Stuffed Vine Leaves (Dolmadakia Yialantzi) Ìáãåéñßôóá / Magiritsa ÁñíÜêé Óïýâëáò / Lamb Roasted on a Spit (Arnaki Souvlas) Ôïõñëïý / Tourlou ÊåöôåäÜêéá / Meat Balls (Keftedakia) ÃåìéóôÜ / Stuffed Peppers and Tomatoes (Gemista) ÌåëéôæÜíåò ÐáðïõôóÜêé / Aubergines with Minced Meat (Melitzanes Papoutsaki) ÁñíÜêé ÖñéêáóÝ / Lamb with Lettuce (Arnaki Frikasse)

4 5 7 8 9 11 12 13 14 16 17

×ñéóôïõãåííéÜôéêá Ãëõêßóìáôá / Christmas Sweets ÊïõñáìðéÝäåò / Kourabiedes ÌåëïìáêÜñïíá / Melomakarona Âáóéëüðéôá / Vasilopita

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ÓÁËÁÔÅÓ / SALADS

ÔáñáìïóáëÜôá / Taramosalata Áðü ôçí Áöñïäßôç ×ïëßäïõ / By Afroditi Holidou

ÕëéêÜ 6-7 öÝôåò øùìß ÷ùñßò ôçí êüñá (200ãñ.) 200ãñ. ôáñáìÜ 1 ½ öëéôæÜíé åëáéüëáäï 1/3 öëéôæÜíé ÷õìü ëåìïíéïý 3 öñÝóêá êñåììõäÜêéá ÌåñéêÝò ìáýñåò åëéÝò 2 êïõôáëéÝò ôçò óïýðáò ðïëôïðïéçìÝíï êñåììýäé

Ingredients 6-7 slices of bread without its curst (200gr) 200gr of paste of saled fish roe 1 ½ cup of olive-oil 1/3 cup of lemon juice 3 green onions Some black olives 2 spoonfuls of mashed onion

ÅêôÝëåóç Ìïõóêåýåôå ôï øùìß óå ëßãï íåñü êáé ôï óôýâåôå þóôå íá öýãåé ôï íåñü. ×ôõðÜôå ôïí ôáñáìÜ óå Ýíá ìðïë ìÝ÷ñé íá ãßíåé Ýíáò ëåßïò ðïëôüò. ÐñïóèÝóôå ôï êñåììýäé êáé ëßãåò óôáãüíåò åëáéüëáäï. Óõíå÷ßæåôå íá ÷ôõðÜôå ôï ìåßãìá ðñïóèÝôïíôáò ôüóï ôï øùìß üóï êáé ôï åëáéüëáäï óå ìéêñÝò ðïóüôçôåò åíáëëÜî. Óôï ôÝëïò ðñïóèÝóôå ëßãï ÷õìü ëåìïíéïý. Óõíå÷ßæåôå ôï ÷ôýðçìá ìÝ÷ñé íá ãßíåé ìßá ëåßá êñÝìá.

Directions Soak the bread in some water and then squeeze it in your hands to let the water go away. Bit the fish roe in a bowl so that it becomes a smooth paste. Add the onion and some drops of olive-oil. Keep on mingling by adding more bread and olive-oil both in small quantities alternatively. When the olive-oil ends add some lemon juice. Keep on mingling until it becomes a smooth cream.

Óåñâßñéóìá Óåñâßñåôáé óå ðéÜôï. ÂÜëôå ìéá ìáýñç åëéÜ óôï êÝíôñï.

Serving Put some of the mixture in a plate. Add a black olive in the centre.

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Ôæáôæßêé / Tzatziki Áðü ôçí Áöñïäßôç ×ïëßäïõ / By Afroditi Holidou

ÕëéêÜ 3 êåóåäÜêéá ãéáïýñôé 1 ìéêñü øéëïêïììÝíï áããïýñé 3-4 óêåëßäåò êïðáíéóìÝíï óêüñäï ¼ êïõôáëÜêé ôïõ ãëõêïý áëÜôé 3-4 êïõôáëéÝò åëáéüëáäï ¢íéèï 1 ñáðáíÜêé

Ingredients 3 cups of yogurt 1 small chopped cucumber 3-4 cloves of mashed garlic ¼ teaspoon of salt 3-4 spoonfuls of olive-oil Some dill 1 radish

ÅêôÝëåóç Êáèáñßóôå êáé øéëïêüøôå ôï áããïýñé óå Ýíá ìðïë. ÐñïóèÝóôå ôï ãéáïýñôé, ôï óêüñäï, ôï áëÜôé êáé ôï åëáéüëáäï. ÁíáêáôÝøôå ôá ìå Ýíá êïõôÜëé.

Directions Peel and chop the cucumber in a bowl. Add the yogurt, the mashed garlic, the salt and the oliveoil. Mix them with a spoon.

Óåñâßñéóìá ÂÜëôå ìÝñïò ôïõ ìßãìáôïò óå Ýíá ðéÜôï. Óôïëßóôå ôï âÜæïíôáò ôï ñáðáíÜêé óôï êÝíôñï êáé ôïí Üíéèï ãýñù-ãýñù.

Serving Put some of the mixture in a plate. Then put the radish in the centre and decorate your dish with the dill by putting it around.

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×ùñéÜôéêç ÓáëÜôá / Horiatiki Salad Áðü ôïí ÌðÜìðç ×ïëßäç / By Babis Holidis

ÕëéêÜ 2 ìåãÜëåò íôïìÜôåò 1 áããïýñé 1 ìÝôñéï êñåììýäé 10 ìáýñåò åëéÝò Ôõñß (öÝôá) Ìáúíôáíüò Åëáéüëáäï ÁëÜôé Ñßãáíç Îýäé

Ingredients 2 big tomatoes 1 cucumber 1 onion of medium size 10 black olives Some cheese (feta) Some parsley Some olive-oil Salt Oregon Vinegar

ÅêôÝëåóç Êáèáñßóôå ôï áããïýñé êáé ôï êñåììýäé. Êüøôå óå öÝôåò ôéò íôïìÜôåò, ôï áããïýñé êáé ôï êñåììýäé óå Ýíá ìðïë. ÐñïóèÝóôå ôéò åëéÝò êáé ôï ôõñß (öÝôá) óå êïììáôÜêéá. ÐñïóèÝóôå 80-100ãñ. åëáéüëáäï, ëßãï îýäé, áëÜôé êáé ñßãáíç.

Directions Peel the cucumber and the onion. Slice the tomatoes, the cucumber and the onion in a bowl. Add the olives and the white cheese (feta) in the bowl, too. Add 80-100gr of olive-oil, some vinegar, some salt and some oregon.

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Êõñßùò ÐéÜôá / Main Courses

Óðáíáêüñõæï / Spinach with Rice (Spanakorizo) Áðü ôçí ÅëÝíç Ìáñßíïâá / By Helen Marinova

ÕëéêÜ 1 êéëü óðáíÜêé 1 øéëïêïììÝíï êñåììýäé 1 ðïôÞñé ñýæé 2-3 øéëïêïììÝíåò íôïìÜôåò 1 ðïôÞñé åëáéüëáäï Üíéèï áëÜôé ðéðÝñé

Ingredients 1 kilo of spinach 1chopped onion 1 glass of rice 2-3 chopped tomatoes 1 glass of olive-oil Some dill Salt Pepper

ÅêôÝëåóç Êáèáñßóôå êáé øéëïêüøôå ôï óðáíÜêé. Êáèáñßóôå êáé øéëïêüøôå ôï êñåììýäé. ÓïôÜñåôå ôï êñåììýäé ìÝóá óå ìéá êáôóáñüëá ìå åëáéüëáäï. ÐñïóèÝóôå ôï óðáíÜêé ìá ëßãï íåñü êáé áöÞóôå ôï íá âñÜóåé ãéá ðåñßðïõ 30 ëåðôÜ. ÌåôÜ ðñïóèÝóôå ôéò øéëïêïììÝíåò íôïìÜôåò Þ ôïí íôïìáôïðïëôü, ôï áëÜôé, ôï ðéðÝñé, ôï ñýæé êáé áöÞóôå ôá íá âñÜóïõí ãéá ðåñßðïõ 10 ëåðôÜ. Óôï ôÝëïò ðñïóèÝóôå ôïí Üíéèï êáé áöÞóôå ôï óôï ìÜôé ãéá 2-3 ëåðôÜ. Ôï óðáíáêüñõæü óáò åßíáé Ýôïéìï.

Directions Clean and chop the spinach. Peel and chop the onion. Roast the onion in a saucepan with the olive-oil. Add the spinach, pour some water and let them boil for about 30min. Then add the chopped tomatoes or the tomato paste, the salt, the pepper, the rice and let them boil for about 10min. In the end add the dill and let them on the cooker for 2-3 min more. Your spanakorizo is ready.

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ÖáóïëÜäá / Bean Soup (Fasolada) Áðü ôï ÂáããÝëç ÌÜñêïõ / By Vagelis Markou

ÕëéêÜ 500 ãñ. îåñÜ öáóüëéá 2 ìÝôñéá êñåììýäéá 3-4 ìÝôñéá êáñüôá 2 êïõôáëéÝò ôçò óïýðáò êïììÝíç óåëéíüñéæá 2-3 óôåëÝ÷ç áðü óÝëéíï 2 êïõôáëéÝò ôçò óïýðáò ôïìáôïðåëôÝò 150 ml åëáéüëáäï áëÜôé êáé ðéðÝñé

Ingredients 500 gr dried beans 2 medium sized onions 3-4 medium sized carrots 2 tbsp. chopped celery root 2-3 celery stalks 2 tbsp. tomato paste 150 ml olive oil salt & pepper

ÅêôÝëåóç ÎåðëÝíåôå ôá öáóüëéá êáé ôá ìïõëéÜæåôå áðïâñáäßò. Ôçí åðüìåíç çìÝñá, ôá îåðëÝíåôå ðïëý êáëÜ ìÝóá óå Ýíá óïõñùôÞñé ðïõ Ý÷åôå âÜëåé êÜôù áðü ôç âñýóç. Ôá âÜæåôå óôçí êáôóáñüëá óêåðÜæïíôÜò ôá ìå ìðüëéêï êñýï íåñü êáé ôá âñÜæåôå. ¼ôáí Ý÷ïõí ãßíåé êÜðùò ôá öáóüëéá, áëëÜæåôå ôï íåñü ìå ðéï æåóôü.Åí ôù ìåôáîý, êüâåôå ôá êñåììýäéá, ôï óÝëéíï êáé ôá êáñüôá óå ëåðôÝò ñïäÝëåò êáé ôá ñß÷íåôå ìáæß ìå ôï ëÜäé óôçí êáôóáñüëá. Êëåßíåôå ôï êáðÜêé êáé áöÞíåôå ôç öáóïëÜäá íá óéãïâñÜóåé. Ðñéí ìáãåéñåõôïýí êáíïíéêÜ, ðñïóèÝôåôå ôïí ôïìáôïðåëôÝ. Áëáôïðéðåñþíåôå êáé âñÜæåôå ôç öáóïëÜäá ãéá Üëëá 20 ëåðôÜ, ðñéí ôç âãÜëåôå áðü ôç öùôéÜ êáé ôç óåñâßñåôå.

Directions Wash the beans and soak them overnight. Next day rinse the beans thoroughly in a colander held under running water. Put them in a pot with more than enough cold water to cover them and bring to the boil. After the beans have cooked somewhat, throw away the water and add fresh, warm water. Meanwhile, cut the onions, celery and carrots in thin round slices and add to the beans, along with the oil. Cover and let the soup simmer. Before completely cooked, add the tomato paste. Sprinkle with salt and pepper, leave to boil 20 minutes more, then remove from the heat and serve.

Óçìåßùóç: Ìðïñåßôå íá öôéÜîåôå ôç öáóïëÜäá Note: The thickness of the soup depends on üóï ðç÷ôÞ åóåßò åðéèõìåßôå, áíáëüãùò ìå ôçí personal taste. Regulate the thickness of the ðïóüôçôá ôïõ íåñïý ðïõ ðñüêåéôáé íá soup by the quantity of water used. ÷ñçóéìïðïéÞóåôå.

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ÃåìéóôÜ ÊïëïêõèÜêéá / Stuffed Zucchini (Gemista Kolokithakia) Áðü ôïí Çëßá Á÷ñéôåêôïíßäç / By Elias Architektonidis

ÕëéêÜ 1 êéëü êïëïêõèÜêéá ½ êéëü êéìÜ ¾ öëéôæáíéïý ñýæé 2 êñåììýäéá Åëáéüëáäï ¢íéèï ÁëÜôé ÐéðÝñé

Ingredients 1 kilo of zucchinis ½ kilo of minced meat ¾ cup of rice 2 onions Olive-oil Dill Salt Pepper

ÅêôÝëåóç Îýóôå êáé ðëýíôå ôá êïëïêõèÜêéá. ÁöáéñÝóôå ìéá öÝôá áðü ôç ìéêñÞ ðëåõñÜ êáé áäåéÜóôå ôï åóùôåñéêü ôïõ êïëïêõèéïý ìå Ýíá êïõôÜëé. ÁíáêáôÝøôå ôïí êéìÜ, ôï ñýæé, ôï øéëïêïììÝíï êñåììýäé êáé ôïí Üíéèï óå Ýíá ìðïë. Ãåìßóôå ôá êïëïêõèÜêéá ìå ôï ìßãìá. ÂÜëôå ôå óå êáôóáñüëá ìáæß ìå ôï åëáéüëáäï êáé áñêåôü íåñü ìÝ÷ñé íá óêåðáóôïýí ôá êïëïêõèÜêéá. ÌáãåéñÝøôå ôá ãéá 45 ëåðôÜ. ÅôïéìÜóôå ôï áâãïëÝìïíï êáé ñßîôå ôï ðÜíù óôá êïëïêõèÜêéá. ÊïõíÞóôå ôçí êáôóáñüëá åëáöñÜ ðÜíù óå ÷áìçëÞ öùôéÜ ìÝ÷ñé íá äÝóåé ç óÜëôóá. ÌÇÍ ÔÁ ÂÑÁÓÅÔÅ.

Directions Scrape and wash the zucchini. Remove a slice from the small side, empty the zucchiniby using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl. Fill the courgettes with the mixture. Put them in a saucepan together with the butter or the olive oil and add enough water to almost cover them. Cook for about 45 minutes. Prepare the avgolemono sauce, pour it over the zucchini and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL.

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ÍôïëìáäÜêéá Ãéáëáíôæß / Stuffed Vine leaves (Dolmadakia Yialantzi) Áðü ôïí Çëßá Áñ÷éôåêôïíßäç / By Elias Architektonidis

ÕëéêÜ 1 êéëü áìðåëüöõëëá 1 öëéôæÜíé ñýæé 1 êñåììýäé Åëáéüëáäï ÁëÜôé Ðéðåñé Íåñü

Ingredients 1 kilo of vine leaves 1 cup of rice 1 onion Some olive-oil Salt Pepper Water

ÅêôÝëåóç Êáèáñßóôå êáé øéëïêüøôå ôï êñåììýäé. ÂÜëôå ôï óå Ýíá ìðïë êáé ðñïóèÝóôå ôï ñýæé, ôï åëáéüëáäï êáé ôï ðéðÝñé. ÁíáêáôÝøôå ôá üëá ìáæß. ÂÜëôå ëßãï áðü ôï ìßãìá óå Ýíá áìðåëüöõëëï êáé ôõëßîôå ôï óå ñïëÜêé. ÂÜëôå ôá íôïëìáäÜêéá óå êáôóáñüëá ìå ëßãï íåñü êáé åëáéüëáäï. Êáëýøôå ôá ìå Ýíá ðéÜôï êáé áöÞóôå ôá íá âñÜóïõí.

Directions Peel and chop the onion. Put it in a bowl and add the rice, the olive oil and the pepper. Mix them together. Take a vine leaf put some of the mixture in the centre and wrap it up to make a roll. Put the rolls in a saucepan. Add some water and some olive-oil. Cover the rolls with a plate and let them boil.

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Ìáãåéñßôóá / Magiritsa Áðü ôï ÂáããÝëç ÌÜñêïõ / By Vagelis Markou

*Mageiritsa is a dish cooked on Holy Saturday. It is served at midnight after Greek families come back from the church.

ÕëéêÜ áñíßóéá óõêùôáñéÜ, áëÜôé, 10-12 öëéôæÜíéá íåñü ½ öëéôæÜíé åëáéüëáäï, 1ìáôóÜêé øéëïêïììÝíá áóêáëþíéá ½ Kg áñíßóéïò êéìÜò (ùìïðëÜôç), 2-3 øéëïêïììÝíá ìáñïýëéá, 2 öëéôæÜíéá öñÝóêïò ðëáôýöõëëïò ìáúíôáíüò, øéëïêïììÝíïò, 2 öëéôæÜíéá öñÝóêïò øéëïêïììÝíïò Üíçèïò, 2/3 öëéôæáíéïý ìáêñýêïêêï ñýæé, 3 ìåãÜëá áõãÜ, ÷õìüò áðü 2-3 ëåìüíéá, öñåóêïôñéììÝíï ìáýñï ðéðÝñé.

Ingredients offal from one lamb (liver, heart, lungs, etc.), salt, 10-12 cups water, 1/2 cup olive oil, 1 small bunch scallions, finely chopped, 1 pound boneless lamb shoulder, minced, 2 -3 heads Romaine lettuce, finely shredded, 2 cups fresh flat-leaf parsley, finely chopped, 2 cups fresh snipped dill, 2/3 cup long-grain rice, 3 large eggs, at room temperature, strained fresh juice of 2-3 large lemons, freshly ground black pepper

ÅêôÝëåóç ÎåðëÝíåôå ðÜñá ðïëý êáëÜ ôá åíôüóèéá ìå êñýï íåñü êáé ôá øéëïêüâåôå. Óå ìéá ìåãÜëç êáôóáñüëá, æåóôáßíåôå ôï åëáéüëáäï êáé ôóéãáñßæåôå ôç óõêùôáñéÜ êáé ôïí êéìÜ ìÝ÷ñé íá ðÜñïõí Ýíá áíïé÷ôü êáöåôß ÷ñþìá. Ôá âãÜæåôå ìåôÜ ìå ìéá ôñõðçôÞ êïõôÜëá, ðñïóèÝôåôå ôá áóêáëþíéá êáé ôá ôóéãáñßæåôå, áíáêáôåýïíôáò ôá ðáñÜëëçëá, ìÝ÷ñé íá ìáæÝøïõí. ÎáíáâÜæåôå ôá êñÝáôá óôçí êáôóáñüëá ìáæß ìå ôï íåñü êáé ëßãï áëÜôé êáé ôá áöÞíåôå íá ðÜñïõí ìéá âñÜóç. ×áìçëþíåôå ôç öùôéÜ êáé óéãïâñÜæåôå ãéá 30 ëåðôÜ, áöáéñþíôáò ôïí áöñü ðïõ ó÷çìáôßæåôáé áðü ôïí âñÜóéìï. ÐñïóèÝôåôå ôï ñýæé, ôï ìáñïýëé êáé ôá ìõñùäéêÜ óôçí êáôóáñüëá êáé óõíå÷ßæåôå ôï ìáãåßñåìá ìÝ÷ñé íá ìáëáêþóåé áñêåôÜ ôï ìáñïýëé êáé íá ãßíåé êáíïíéêÜ ôï ñýæé. Óå ìéá ìåãÜëç ìåôáëëéêÞ ãáâÜèá, ÷ôõðÜôå ôá áõãÜ ìå ôï ëåìüíé ìÝ÷ñé íá áöñáôÝøïõí. Ëßãï ðñéí óåñâßñåôå ôç óïýðá, öôéÜ÷íåôå ôï áõãïëÝìïíï: ðáßñíåôå ìéá êïõôáëéÜ áðü ôç óïýðá -÷ùñßò üìùò ñýæé Þ ìáñïýëé, ìüíï æïõìß- êáé ôçí ÷ýíåôå óéãÜ-óéãÜ óôï ìåßãìá ìå ôï áõãü êáé ôï ëåìüíé. ÅðáíáëáìâÜíåôå ìå áêüìç ìéá êïõôáëéÜ ôçò óïýðáò æïõìß. ÓâÞíåôå ôï ìÜôé êáé ðñïóèÝôåôå ôï áõãïëÝìïíï. Áíáäåýåôå êáëÜ ôç óïýðá Ýôóé þóôå íá ðÜåé ðáíôïý ôï áõãïëÝìïíï. Áëáôïðéðåñþíåôå üóï ÷ñåéÜæåôáé êáé óåñâßñåôå áìÝóùò.

Directions Wash all the innards extremely well in cold water. Chop fine. In a large stock pot, heat the olive oil and cook the chopped offal and minced lamb until lightly browned. Remove with a slotted spoon. Add the scallions and cook, stirring, until wilted. Add the meats back to the pot, pour int he water, season with salt and bring to a boil. Lower heat and simmer for 30 minutes, skimming the foam off the surface of the water as it accumulates. Add the rice, lettuce and herbs to the pot and continue cooking until the lettuce is very tender and the rice thoroughly cooked and soft. In a large metal bowl, whisk together the eggs and lemon juice until frothy. Just before serving the soup, make the avgolemono: Take a ladleful of the soup, carefully so as not to get a ladleful of rice or lettuce, but just broth, and slowly drizzle it into the egg-lemon mixture, whisking all the while. Repeat with another ladleful of broth. Turn the heat off on the soup and pour in the avgolemono. Tilt the pan from side to side so that the egg-lemon liaison is evenly distributed. Season with additional salt and pepper and serve immediately. Note: Some cooks like to add tripe to their mageiritsa. Tripe needs to be washed exceedingly well. To do so, cut the intestine into lengths of about 12 (about 36-40 cm) inches, to make them easier to handle. Attach one piece at a time to the faucet and run cold water through it, squeezing the piece between your thumb and forefinger until it is completely clean. Turn it inside out and wash it again. Repeat with remaining tripe. Cut into small pieces and saute together with the ground lamb and other offal.

Óçìåßùóç: Óå ïñéóìÝíïõò áñÝóåé íá âÜæïõí óôç ìáãåéñßôóá êáé ôïí ðáôóÜ. Óå áõôÞ ôçí ðåñßðôùóç èá ðñÝðåé íá ôïí îåðëýíåôå ðïëý ó÷ïëáóôéêÜ. Ãé' áõôü, êüâåôå ôá Ýíôåñá óå ìÞêïò 3640 åê. ãéá íá åßíáé ðéï åýêïëï íá ôá äïõëÝøåôå. ÂÜæåôå ÝíáÝíá ôá êïììÜôéá êÜôù áðü ôç âñýóç êáé ôá îåðëÝíåôå áðü ìÝóá ìå êñýï íåñü ðéÝæïíôÜò ôá ìå ôï äåß÷ôç êáé ôïí áíôß÷åéñá ìÝ÷ñé íá êáèáñßóåé åíôåëþò. Ôá ãõñíÜôå ôá ìÝóá Ýîù êáé ôá îåðëÝíåôå ðÜëé. Ôá ôåìá÷ßæåôå óå êïììáôÜêéá êáé ôá ôóéãáñßæåôå ìáæß ìå ôïí êéìÜ êáé ôç óõêùôáñéÜ. 8

ÁñíÜêé óôç Óïýâëá / Lamb Roasted on a Spit (Arnaki Souvlas) Áðü ôï Ìé÷Üëç ÃåùñãÜêåíá / By Mihalis Georgakenas

*Lamb roasted on a spit is a dish cooked on Easter Sunday.

ÕëéêÜ 1 áñíß (15 êéëÜ) ÁëÜôé ÐéðÝñé Óêüñäï 150 ãñ. êáóÝñé Ìéá öÝôá øùìß Âïýôõñï Ëåìüíé

Ingredients 1 lamb (15 kilos) Salt Pepper Garlic 150 gr of yellow cheese A slice of bread Butter Lemon

ÅêôÝëåóç ÄÝóôå ôï áñíß óôç óïýâëá. Ðáóðáëßóôå ôï ìå áëÜôé êáé ðéðÝñé. ÂÜëôå ëßãï óêüñäï óå ôñßá óçìåßá ôïõ áñíéïý. Ãåìßóôå ôçí êïéëéÜ ôïõ ìå 150 ãñ. êáóÝñé âÜëôå åðßóçò ìéá öÝôá øùìß ãéá íá ôñáâÜåé ôá õãñÜ ôïõ. ÂÜëôå ôç óïýâëá ðÜíù óôç öùôéÜ êáé áñ÷ßóôå íá ôç ãõñßæåôå óéãÜ-óéãÜ. Ëéþóôå ôï âïýôõñï êáé ðñïóèÝóôå ëßãï ëåìüíé. ÊáôÜ äéáóôÞìáôá áëåßöåôå ôï áñíß ìå ôï ìßãìá ôïõ âïõôýñïõ. ØÞíåôáé ãéá 4 ðåñßðïõ þñåò.

Directions Tie the lamb on a spit (jack). Season it with salt and pepper. Put some garlic in three different spots of the lamb. Fill its belly with 150 gr. yellow cheese. Add a slice of bread to draw the liquids and then sew its belly. Put the spit with the lamb above the fire. Start spinning it around slowly. Melt the butter and add some lemon. While the lamb spins around coat it with the mixture of the butter several times by using a cooking brush. It takes about 4 hours for your lamb to get ready.

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Ôïõñëïý / Tourlou Áðï ôç ×ñõóïýëá Ðáðáäïðïýëïõ / By Chrysoula Papadopoulou

ÕëéêÜ 4 ìåëéôæÜíåò 6 êïëïêõèÜêéá 3 ðáôÜôåò 4 ðñÜóéíåò ðéðåñéÝò 2 êáñüôá 2 êñåììýäéá Ìáúíôáíü ¢íéèï ½ öëéôæÜíé åëáéüëáäï ÁëÜôé ÐéðÝñé 300ãñ. íôïìáôïðïëôüò

Ingredients 4 aubergines 6 zucchinis 3 potatoes 4 green peppers 2 carrots 2 onions Some parsley Some dill ½ cup of olive-oil Salt Pepper 300gr tomato paste

ÅêôÝëåóç Êüøôå êáé âÜëôå ôéò ìåëéôæÜíåò óå Ýíá ìðïë ìå íåñü. Êáèáñßóôå êáé êüøôå óå êýâïõò ôéò ðáôÜôåò êáé ôá êïëïêõèÜêéá. Êáèáñßóôå êáé øéëïêüøôå ôá êñåììýäéá êáé ôá êáñüôá. Øéëïêüøôå ôï ìáúíôáíü êáé ôïí Üíéèï. ÓïôÜñåôå ôá êñåììýäéá êáé ôá êáñüôá ìå ôï åëáéüëáäï êáé ôç óÜëôóá íôïìÜôáò óå ìßá êáôóáñüëá ìå ëßãï íåñü. ÁöÞóôå ôá íá âñÜóïõí ãéá 2-3 ëåðôÜ. ÐñïóèÝóôå ëßãï íåñü êáé üëá ôá õëéêÜ êá áöÞóôå ôá íá âñÜóïõí ãéá 30 ëåðôÜ.

Directions Cut the ambergines in cubes and put them in a bowl with water. Then peel and cut the potatoes and the zucchinis in cubes, too. Peel and chop the onions and the carrots. Chop the parsley and the dill, too. Roast the onions and the carrots in a saucepan with the olive-oil, the tomato paste and some water. Let it boil for 34min. then add all the ingredients with some water. Let them boil for 30min.

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ÊåöôåäÜêéá / Meat Balls (Keftedakia) Áðï ôç ×ñõóïýëá Ðáðáäïðïýëïõ / By Chrysoula Papadopoulou

ÕëéêÜ 500 ãñ. êéìÜ (ìïó÷áñßóéï) 1 áõãü 1 øéëïêïììÝíï êñåììýäé ÁëÜôé ÐéðÝñé 100 ãñ. øùìß Åëáéüëáäï

Ingredients 500 gr. minced meat (beef) 1 egg 1 chopped onion Salt Pepper 100 gr. bread Olive-oil

ÅêôÝëåóç ÌïõëéÜóôå ôï øùìß óå íåñü. Óôýøôå ôï øùìß êáé âÜëôå ôï óå Ýíá ìðïë ìáæß ìå üëá ôá õëéêÜ. Æõìþóôå ôá ìÝ÷ñé íá ãßíïõí üëá ìéá ìÜæá. ÐëÜóôå ôá ìßãìá óå ìéêñÝò ìðÜëåò. Æåóôáßíåôå ôï åëáéüëáäï óôï ôçãÜíé. Áëåõñþóôå ôá êåöôåäÜêéá êáé âÜëôå ôá óôï ôçãÜíé. Ôçãáíßóôå ôá ãéá ëßãá ëåðôÜ ìÝ÷ñé íá áðïêôÞóïõí Ýíá ùñáßï êáöÝ ÷ñþìá.

Directions Soak the bread in some water. Squeeze it in your hand to let the water go away. Put the soaked bread in a bowl and add all the ingredients. Knead them until it becomes a smooth mass. Mold the mixture in small balls. Heat some olive-oil in a frying pan. Roll the meat balls on some flour. When the olive-oil gets ready put the meat balls in it to get fried. Fry them for some minutes until they get a nice brown colour.

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ÃåìéóôÝò ÐéðåñéÝò & ÐáôÜôåò / Stuffed Peppers and Tomatoes (Gemista) Áðü ôçí Áöñïäßôç ×éëßäïõ / By Afrodite Holidou

ÕëéêÜ 6 ìåãÜëåò íôïìÜôåò 6 ðñÜóéíåò ðéðåñéÝò 4 ðáôÜôåò 1 ½ öëéôæÜíéá ñýæé 2 êïõôáëéÝò óïýðáò ôïìáôïðïëôü 1 ¼ öëéôæÜíéá åëáéüëáäï 1 öëéôæÜíé øéëïêïììÝíï êñåììýäé ÁëÜôé ÐéðÝñé ØéëïêïììÝíï ìáúíôáíü ØéëïêïììÝíï Üíéèï

Ingredients 6 big tomatoes 6 green pepper 4 potatoes 1 ½ cup of rice 2 spoonfuls of tomato paste 1 ¼ cup of olive oil 1 cup of chopped onion Salt Pepper Chopped parsley Chopper dill

ÅêôÝëåóç ÐëÝíïõìå ôéò ðéðåñéÝò êáé ôéò íôïìÜôåò. Êüøôå ôï ðÜíù ìÝñïò áðü ôéò íôïìÜôåò êáé áöáéñÝóôå ôï åóùôåñéêü ôïõò ìå Ýíá êïõôÜëé. ÊÜíôå ôï ßäéï ìå ôéò ðéðåñéÝò. ×ôõðÞóôå ôï åóùôåñéêü ìÝñïò áðü ôéò íôïìÜôåò óôï ìßîåñ. ÐñïóèÝóôå ôïí ôïìáôïðïëôü, ôï áëÜôé, ôï ðéðÝñé, ôï åëáéüëáäï, ôï øéëïêïììÝíï êñåììýäé, ôï ìáúíôáíü, ôïí Üíéèï êáé ôï ñýæé, ôï ïðïßï Ý÷åôå ðëýíåé ðéï ìðñïóôÜ. Ãåìßóôå ôéò íôïìÜôåò êáé ôéò ðéðåñéÝò ìå ôï ìßãìá. ×ñçóéìïðïéåßóôå ôá êïììÝíá ìÝñç áðü ôéò íôïìÜôåò êáé ôéò ðéðåñéÝò ùò êáðÜêéá. ÂÜëôå ôá ãåìéóôÜ óå Ýíá ôáøß. Êáèáñßóôå êáé êüøôå óå öÝôåò ôéò ðáôÜôåò. ÂÜëôå êáé áõôÝò óôï ôáøß. Ñßîôå ëßãåò óôáãüíåò åëáéüëáäï ðÜíù áðü êÜèå íôïìÜôá êáé ðéðåñéÜ. ÐñïóèÝóôå ëßãï íåñü. ØÞíïíôáé óôïõò 180° C ãéá ìéá þñá ðåñßðïõ.

Directions Wash the peppers and the tomatoes. Cut the upper parts of the tomatoes and remove the inner part with a spoon. Do so with the peppers. Beat the removed part of the tomatoes in mixer, until it becomes a paste. Add the tomato paste, the salt, the pepper, the olive-oil, the chopped onions, the parsley, the dill and the rice which has been previously washed. Stuff the tomatoes and the green peppers with the mixture. Use the cut parts of the tomatoes and the peppers as lids. Put them in a baking pan. Peel and slice the potatoes. Put them in the baking pan, too. Pour some drops of olive-oil on every single one of the stuffed tomatoes and peppers. Add some water. Bake them in 180° C for about an hour.

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ÌåëéôæÜíåò ÐáðïõôóÜêé / Aubergines with Minced Meat (Melitzanes Papoutsaki) Áðü ôï ÖÜíç ÃñçãïñéÜäç / By Fanis Grigoriadi

ÕëéêÜ 10 ìåëéôæÜíåò ½ êéëü êéìÜò 1 êñåììýäé 1 óêåëßäá óêüñäï 4 þñéìåò ôïìÜôåò Åëáéüëáäï ÁëÜôé ÐéðÝñé Ìáúíôáíüò øéëïêïììÝíïò ÌðåóáìÝë

Ingredients 10 aubergines ½ kilo of minced meat 1 chopped onion 1 clove of garlic 4 red tomatoes Olive-oil Salt Pepper Some chopped parsley Besamel cream

ÅêôÝëåóç ÓïôÜñïõìå ôï êñåììýäé óå ìéá êáôóáñüëá ìå ôï åëáéüëáäï. ÐñïóèÝôåôå ôïí êéìÜ, ôï áëÜôé, ôï ðéðÝñé ôéò ôïìÜôåò, ôï ìáúíôáíü, ôï óêüñäï êáé Ýíá öëéôæÜíé íåñü. Ðëýíôå êáé îåöëïõäßóôå ôéò ìåëéôæÜíåò óå ëùñßäåò, ÷áñÜîôå ôåò êáôÜ ìÞêïò áõôþí ôùí ëùñßäùí. Ôçãáíßóôå ôåò åëáöñþò ãéá 2-3 ëåðôÜ. ÂÜëôå ôåò óå Ýíá ôáøß. Ãåìßóôå êÜèå ìåëéôæÜíá ìå ôï ìåßãìá ôïõ êéìÜ. Ôéò ðåñé÷ýíåôå ìå ôç ìðåóáìÝë êáé ôéò øÞíåôå óôï öïýñíï, óå ìÝôñéá èåñìïêñáóßá, ãéá ìéá þñá.

Directions Roast the onion in a saucepan with the oliveoil. Add the minced meat, the salt, the pepper, the tomatoes, the chopped parsley, the garlic and a glass of water. Wash and peel the aubergines into stripes and cut them along the stripes. Fry them for 2-3 min. Put them in a frying pan and fill each one of them with the minced meat mixture. Make your besamel cream and pour it on the aubergines. Bake them in 175° C for about an hour.

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ÁñíÜêé ÖñéêáóÝ / Lamb with Lettuce (Arnaki Frikasse) Áðü ôï ×ñßóôï Ôïðïõñßäç / By Christos Topouridis

ÕëéêÜ 45 ml ðáñèÝíï åëáéüëáäï 1 êñåììýäé øéëïêïììÝíï 1 êéëü áñíÜêé (ìðïýôé) 2 ìáñïýëéá 6 öñÝóêá êñåììõäÜêéá 4 êïõôáëéÝò Üíéèï êáé ëßãï Ýîôñá ãéá ãáñíßñéóìá åíáëëáêôéêÜ 2 áõãÜ ×õìü ëåìïíéïý (1) ÁëÜôé

Ingredients 45 ml extra virgin olive oil 1 onion finely sliced 1 kg mutton leg cut in 4-6 servings 2 lettuces cut in large pieces 6 spring onions cut in pieces 4 Tbs finely sliced dill and some extra for garnishing (optional) 2 eggs juice of one lemon salt

ÅêôÝëåóç Æåóôáßíïõìå ôï åëáéüëáäï óå ìßá ìåãÜëç êáôóáñüëá êáé óïôÜñïõìå ôï êñåììýäé ãéá 3-5 ëåðôÜ. Äõíáìþóôå ôç öùôéÜ, ðñïóèÝóôå ôï êñÝáò êáé ôï ìáãåéñåýåôå áíáêáôåýïíôáò ôï ãéá 15 ëåðôÜ ìÝ÷ñé íá äÝóåé ç óÜëôóá. ÐñïóèÝóôå ôï áëÜôé ðïõ åðéèõìåßôå êáé ãåìßóôå ôçí êáôóáñüëá ìå æåóôü íåñü ìÝ÷ñé íá êáëõöôåß ôï êñÝáò. ÂñÜóôå ôï óå ÷áìçëÞ èåñìïêñáóßá ãéá 1 þñá ðåñßðïõ, ìÝ÷ñé íá ìáëáêþóåé ôï êñÝáò. ÐñïóèÝóôå ôá ìáñïýëéá, ôá öñÝóêá êñåììõäÜêéá êáé ôïí Üíéèï. ÐñïóèÝôïõìå æåóôü íåñü ìÝ÷ñé íá êáëõöèïýí ôá ëá÷áíéêÜ. Ôá âñÜæåôå üëá ìáæß ãéá 15-20 ëåðôÜ ðåñßðïõ. Ôï âãÜæåôå áðü ôç öùôéÜ êáé ôï áöÞíåôå íá êñõþóåé ìÝ÷ñé íá åôïéìÜóåôå ôï áõãïëÝìïíï. ×ôõðÞóôå ôá áõãÜ êáé ðñïóèÝóôå ôï ÷õìü ëåìïíéïý åíþ óõíå÷ßæåôå íá ÷ôõðÜôå ðñïóèÝóôå 5-6 êïõôáëéÝò áðü ôï æùìü ôïõ öáãçôïý. Ðåñé÷ýóôå ôï áõãïëÝìïíï ðÜíù óôï êñÝáò. Äåí ôá áíáêáôåýïõìå áðëÜ êïõíÞóôå ôçí êáôóáñüëá êõêëéêÜ åðéôñÝðïíôáò ôç óÜëôóá íá öôÜóåé ìÝ÷ñé ôïí ðÜôï ôçò êáôóáñüëáò. ÂÜëôå ôï óôç öùôéÜ ãéá 2-3 ëåðôÜ áëëÜ ìçí ôï âñÜóåôå. Óåñâßñåôáé æåóôü ìå ãáñíßñéóìá Üíéèïõ.

Directions Heat the olive oil in a wide and low pot. Add the finely chopped onion and sauté for 3-5 min. Strengthen the fire, add the pieces of meat and keep cooking, turning the meat often, up to the point that the sauce has evaporated. This will take about 15 min. Add as much salt as you want, and fill the pot with hot water to cover the meat. Cover the pot and boil over low temperature, for about an hour, until the meat becomes tender. Add the lettuces, spring onions and dill to the pot. If needed, add some extra hot water, as long as all the greens are covered. Cover the pot and keep boiling for another 15-20 min. Remove pot from fire and let cool for 5 min, as long as it takes you to prepare the avgolemono sauce. Beat the eggs lightly in a bowl, add the lemon juice and while lightly beating, gradually add 5-6 Tbs of the food's fluids. Pour the avgolemono sauce over the meat. There is no need for you to stir, simply shake the pot to allow sauce to get to the bottom of the pot. Place pot on fire for another 23 min until sauce is heated but doesn't boil. Serve on heated plates, garnished with dill.

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×ñéóôïõãåííéÜôéêá Ãëõêßóìáôá Christmas Sweets 15

ÊïõñáìðéÝäåò / Kourabiedes Áðü ôï ÖÜíç ÃñçãïñéÜäç / By Fanis Grigoriadis

ÕëéêÜ 500 ãñ. öñÝóêï âïýôõñï 150 ãñ. æÜ÷áñç 600 ãñ. áëåýñé 1 ìðÝêéí ðÜïõíôåñ 2 âáíßëéåò 50 ml ïýæï 80 ãñ. êáâïõñíôéóìÝíá áìýãäáëá 80 ãñ. êáâïõñíôéóìÝíá öïõíôïýêéá ¢÷íç æÜ÷áñç

Ingredients 500 gr. fresh butter 150 gr sugar 600 gr. Flour 1 baking powder 2 vanillas 50 ml ouzo 80 gr. roasted almonds grated 80 gr roasted hazelnuts grated Some fine-flour

ÅêôÝëåóç ÁíáêáôÝøôå ôï áëåýñé, ôç âáíßëéá êáé ôï ìðÝêéí óå Ýíá ìðïë. ×ôõðÞóôå ôï âïýôõñï óôï ìßîåñ. ÐñïóèÝóôå ôç æÜ÷áñç êáé óõíå÷ßóôå íá ÷ôõðÜôå ôï ìßãìá ìÝ÷ñé íá öïõóêþóåé. ÐñïóèÝóôå ôïõò îçñïýò êáñðïýò êáé ôï ïýæï. ÁíáêáôÝøôå ôá êáé ðñïóèÝóôå ôï áëåýñé ëßãï-ëßãï. Æõìþóôå ôá ìÝ÷ñé íá ðëÜèåôáé ç æýìç. ÐëÜóôå ôïõò êïõñáìðéÝäåò. ÂÜëôå ôïõò óå ôáøß êáé øÞóôå ôïõò óôïõò 180° C ãéá ðåñßðïõ 30 ëåðôÜ. Ìçí ôá áöÞóåôå íá ñïäßóïõí, üôáí øçèïýí âÜëôå ôá óå Üëëï ôáøß êáé ðáóðáëßóôå ôïõò ìå ôçí Ü÷íç æÜ÷áñç.

Directions Mix the flour with the vanilla and the baking powder in a bowl. Beat the butter in a mixer. Add the sugar and continue beating until it puffs. Put the mixture in a bowl add the nuts and the ouzo. Mix them and add the mixture of the flour in small quantities. Knead them until you can mold the dough. Mold in different small shapes. Put them in a baking pan and bake them in 180° C for about 30 min. Don't let them take a red colour, when they are ready put them in another baking pan and sprinkle them with fine flour.

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ÌåëïìáêÜñïíá / Melomakarona Áðü ôï ÌðÜìðç ×ïëßäç / By Babis Holidis

ÕëéêÜ 1 ½ öëéôæÜíé åëáéüëáäï 1 öëéôæÜíé æÜ÷áñç ¾ öëéôæáíéïý ÷õìü ðïñôïêÜëé ¼ öëéôæáíéïý êïíéÜê 2 êïõôáëÜêéá îýóìá ðïñôïêáëéïý 2 êïõôáëÜêéá ìðÝêéí ðÜïõíôåñ 1 êïõôáëÜêé óüäá 8 öëéôæÜíéá áëåýñé

Ingredients 1 ½ cup of olive-oil 1 cup of sugar ¾ cup of orange juice ¼ cup of brandy 2 teaspoons of scrapped orange 2 teaspoons of baking powder 1 teaspoon of soda 8 cups of flour

Óéñüðé 2 öëéôæÜíéá ìÝëé 2 öëéôæÜíéá æÜ÷áñç 2 öëéôæÜíéá íåñü 1 ½ öëéôæÜíéá êáñýäéá 1 êïõôáëÜêé êáíÝëëá ½ êïõôáëÜêé ãáñýöáëëï

Syrop 2 cups of honey 2 cups of sugar 2 cups of water 1 ½ cups of walnuts 1 teaspoon of cinnamon ½ teaspoon of ground cloves

ÅêôÝëåóç ×ôõðÞóôå ôá ðÝíôå ðñþôá õëéêÜ óå ìðëÝíôåñ Þ ìßîåñ ãéá 4 ëåðôÜ. ÁíáêáôÝøôå ôï áëåýñé, ôç óüäá êáé ôï ìðÝêéí óå ìßá ëåêÜíç. Áíïßîôå ìéá ôñýðá óôç ìÝóç ôçò ëåêÜíçò êáé ðñïóèÝóôå ôï ðñïçãïýìåíï ìßãìá. Ðáßñíåôå ëßãï-ëßãï áðü ôï áëåýñé êáé ôï äïõëåýåôå ìå ôï ÷Ýñé ìå ôï õðüëïéðï ìßãìá. ÐëÜèåôå ôá ìåëïìáêÜñïíá óå äéÜöïñá ó÷Ýäéá. Ôá âÜæåôå óå ôáøß êáé ôá øÞíåôå óôïõò 175° C ãéá 30 ëåðôÜ ðåñßðïõ, ìÝ÷ñé íá ñïäßóïõí.

Directions Beat the first five ingredients in a blender or a mixer for 4 min. Mix the flour, the soda and the baking powder in a big bowl. Make a hole in the middle of the bowl and add the previous mixture. Take small quantities of the mixture of the flour and work it with your hands with this mixture. Make different shapes with the mixture, such as small balls, little stars etc. Put them in a baking pan and bake them in 175° C for about 30 min. until they get a nice red colour.

Óéñüðé ÂñÜæåôå ôï ìÝëé, ôç æÜ÷áñç êáé ôï íåñü ãéá 5 ëåðôÜ. ¼ôáí ôá ìåëïìáêÜñïíá êñõþóïõí ôá ðåñé÷ýíåôå ìå ôï óéñüðé êáé ôá áöÞíåôå íá ôï ðéïõí. Áíáêáôåýåôå ôá êáñýäéá, ôçí êáíÝëëá êáé ôá ãáñýöáëëá êáé ðáóðáëßæåôå ôá ìåëïìáêÜñïíá ìå áõôÜ.

Syrop Boil the honey, the sugar and the water for 5 min. When the melomakarona are cold pour the syrop on them and let them dry. Mix the walnuts, the cinnamon and the ground cloves and sprinkle the melomakarona with this mixture.

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Âáóéëüðéôá / Vasilopita Áðï ôçí ÅëÝíç Ìáñßíïâá / By Helen Marinova

ÕëéêÜ 1 êéëü áëåýñé óêëçñü 3 áõãÜ 32Ï ãñ. æÜ÷áñç 25Ï ãñ. ãÜëá öñÝóêï 2ÏÏ ãñ. âïýôõñï ìáñãáñßíç 8Ï ãñ. ìáãéÜ 1 êïõôáëéÜ óïýðáò ìá÷ëÝðé ôñéììÝíï 3 ìÝôñéïõò êüêêïõò ìáóôß÷á, ôñéììÝíïõò ìå ëßãç æÜ÷áñç ãéá íá ìçí êïëëÜíå 2 âáíßëéåò Üñùìá 25Ï ãñáììÜñéá æåóôü íåñü (1 ðïôÞñé ôïõ íåñïý)

Ingredients 1 kilo flour, hard 3 eggs 320 gr sugar 250 gr fresh milk 200 gr butter margarine 80 gr yeast 1 Tbs machlepi, grated 3 medium sized grains mastic, grated with some sugar so they won't stick together 2 vanillas 250 gr. hot water (one glass)

ÅêôÝëåóç Êïóêéíßæåôå ôï áëåýñé óå ìéá ëåêÜíç. Ñß÷íåôå ìÝóá êáé áíáêáôåýåôå ôï ìá÷ëÝðé ôñéììÝíï, ôç ìáóôß÷á ôñéììÝíç êáé ôéò âáíßëéåò. ÊÜíåôå ìéá ëáêêïýâá óôç ìÝóç êáé âÜæåôå ôç ìáãéÜ. Ôç äéáëýåôå ìå Ýíá ðïôÞñé ÷ëéáñü íåñü êáé ðáßñíïíôáò ëßãï ëßíï áëåýñé áðü ôá ðëÜãéá öôéÜ÷íåôå Ýíá ÷õëü. ÓêåðÜæåôå ôï ÷õëü ìå áëåýñé, êÜíåôå ôï ó÷Þìá ôïõ óôáõñïý áðü ðÜíù, êáé ôï áöÞíåôå íá öïõóêþóåé. Ìüëéò áñ÷ßóåé íá óêÜåé ôï áëåýñé ìå ôï ïðïßï Ý÷åôå óêåðÜóåé ôï ÷õëü, óçìáßíåé üôé Ý÷åé ãßíåé ç ìáãéÜ êáé áñ÷ßæåôå íá ñß÷íåôå ôá õëéêÜ. Ñß÷íåôå ôç æÜ÷áñç, ôï ãÜëá æåóôü êé áñ÷ßæåôå íá ôá áíáêáôåýåôå ìå ôá ÷Ýñéá óáò ãéá íá åíùèïýí. Ñß÷íåôå ôá áõãÜ ïëüêëçñá êáé ôá æõìþíåôå ìáæß ìå ôá Üëëá õëéêÜ ðáßñíïíôáò êáé ôï áëåýñé ëßãï-ëßãï áðü ôñéãýñù ìÝ÷ñé íá ôï áðïññïöÞóåé ó÷åäüí üëï. ¾óôåñá, ëéþíåôå ôï âïýôõñï êáé æåóôü üðùò åßíáé ëßãïëßãï ôï ñß÷íåôå óôç æýìç êáé ôï æõìþíåôå. Âïõôõñþíåôå êáé áëåõñþíåôå Ýíá ôáøß Íï 34 êáé âÜæåôå ìÝóá ôç æýìç. Ôõëßãåôå ìå áëïõìéíü÷áñôï Ýíá íüìéóìá êáé ôï âÜæåôå ìÝóá óôçí ðßôá. Ôçí áöÞíåôå üëç ôç íý÷ôá íá öïõóêþóåé. Ôï ðñùß íùñßò êáôÜ ôéò 6 - 6:30 ôçí áëåßöåôå ìå ïëüêëçñï áõãü ÷ôõðçìÝíï êáé ôç óôïëßæåôå ìå áìýãäáëá îåöëïõäéóìÝíá êáé êïììÝíá óôç ìÝóç. ÃñÜöåôå ôç íÝá ÷ñïíïëïãßá, ðáóðáëßæåôå ìå áìýãäáëá öéëÝôá êáé øÞíåôå óå ðñïèåñìáóìÝíï öïýñíï, óôïõò 160° C ãéá 4Ï ëåðôÜ. Ìüëéò ôç âãÜëåôå áðü ôï öïýñíï, áöÞíåôå ôç âáóéëüðéôá íá êñõþóåé ðåñßðïõ 10 ëåðôÜ êáé ôç âãÜæåôå áðü ôï ôáøß. Ôçí áêïõìðÜôå ðÜíù óå ó÷Üñá íá óôåãíþóïõí ôá õãñÜ ôçò êáé ôç óôïëßæåôå.

Directions Sift the flour in a bowl then add and stir in the grated machlepi, the grated mastic and the vanillas. Make a puddle in the middle and add the yeast, which has been dissolved in a glass of lukewarm water then sprinkle some flour in order for the yeast to become a thin batter. Place it in the puddle and cover with the flour from the sides, make the sign of the cross and leave it to rest. Once the flour begins to crack, that is a sign that the yeast is ready to add the rest of the ingredients. Add the sugar, the warm milk and stir with your hands to combine them. Then add the eggs and continue kneading by adding flour from the sides of the puddle until all the flour has been kneaded into dough. Then melt the butter and as it is still warm slowly pour over the dough and continue kneading. Butter and flour a No. 34 pan and place the dough in. Wrap a coin in tinfoil and place it in the dough. Leave the dough all night to rise, then early in the morning around 6 to 6.30 you smear it with a whole beaten egg and decorate it with peeled and cut in half almonds. Write the new year on top and sprinkle with slices of almonds. Bake in a preheated oven at 160°C for 40 minutes. Once it is ready remove from the oven and leave it to cool for approximately 10 minutes then remove from the pan. Place it on an elevated surface and decorate it.

ÊáëÞ åðéôõ÷ßá êáé ÊáëÞ ÷ñïíéÜ!

Good luck and Happy New Year! 18