Traditional recipes of Skyros
Lobster with spaghetti
1 lobster 1 ½ kilos
2 onions grated
1 bunch of dill
1- 1 ½ kilos of chopped tomatoes or 2 cans of chopped tomatoes
1/2 cup of water
1/2 small glass of olive oil
1/2 cup of brandy wine
500g. spaghetti No6
In a large saucepan we put the oil and we heated, be careful not to burn it, add the onion until it is brown.
We add the tomatoes and star mixing the ingredients. We pour the water, the salt and pepper, we boil it until they become chylos.
We pour the lobster and the brandy wine. We mix with care not to dissolve and the lobster melt. We cook over low heat for about 5 minutes to mix all the ingredients together.
In another pot we boil water and some oil. We add the pasta and mix to prevent the sticking.
Without the strained juices, we remove from the pan using a fork and we put them to the pot with the lobster with some of the water that have kept on them.
After adding all the pasta, we Increase the heat and add the dill, we mix carefully and simmer for about 5 minutes.
We turn off the heat and start dangling right- left the pot and let it standing for 5 minutes.
We serve on a platter the pasta and above the pieces of lobster.
Ingredients for 6 portions
3 ½ cups flour
1 sachet of dry yeast
1 pinch of salt
Lukewarm water (as needed)
In a bowl we pour and mix the flour and the salt. After we mix the ingredients to create a small core in the center, where we add the yeast. Immediately after we add
about 1 ½ cups of water. We mix the dough until it becomes a solid piece, for about 10 minutes.
We cover the dough and let it rise in a warm place for about an hour.
Then we divide the dough into 6 portions and knead again briefly
We cover it and let it to rest for about 20 minutes
After 20 minutes we pour into a nonstick pan a little oil. After the warming up well we place theportions in to the pan and fry one by one, until browned both sides of Oil Pie. Then they are ready.
We serve plain or with Skyrian Ksynotyri
Split peas with fennel
400 grams of split peas
3-4 sprigs of fennel
1 medium onion
2-3 sprigs of fennel
2-3 sprigs of dill
We put the split peas in a pot, we add about 1 litre of water and we heat it.
After it is boiled we add sprigs of fennel, a purified whole onion, a little coarse salt and wait to simmer and becomes like jellied puree.
When it is boiled we press with a fork until it becomes like a puree .After we pour it in the bowl and chop over 1 onion, salt and lots of olive oil. We add the fennel and the dill chopped, a few olives and anything else you prefer, such as capers.
Lamb or goat in a pot
-2-3 Kilos of lamb, or goat (from animal 10 kg)
We salt and pepper the meat well.
We brush with oil a heavy cast-iron pot.
We put it into a preheated oven.
After 10 minutes we put in it the meat without adding any liquid.
Adjust the oven to 220-230 degrees Celsius. After 1.5 hours we turn around the meat and bake for another half an hour, without unnecessarily open the oven until the crust becomes crispy.
Serve it with mashed potatoes and vegetables.
Fried shrimp (with sauce or lemon)
1 kgof chopped tomatoes
10 boiled shrimps
1 wine glass of tomato juice
Salt and pepper
3 drops Tabasco
2 onions, grated
150 g. grated cheese
200 g. grated cheese
A little lemon
1 cup broth from the boiled shrimp
1 Wineglass of olive oil
2 green peppers, thin slices
We boil the shrimps for short time, (because if you boil enough they will be hard) and we pour the lemon juice. Sauté shortly onion in oil adding the tomatoes and the juice from the shrimps and let the sauce becomes thick. Then we add the salt and the pepper. In a pan add the half of the sauce over the shrimps, the tabasco, the cheese and finally the rest of sauce and the parsley. Bake for around 15 minutes in a moderate oven.
Octopus in wine
1 large octopus,
1 glass of wine,
1/4 cup of olive oil,
1 1/2 cup water,
Wash the octopus well, and pour the water in a pot to boil it. After it hasbemmhalf cooked we take out it from the water. Then we cut it in pieces and put together with chopped onion and olive oil to fry in and extinguish it with wine. We add the vinegar, the pepper, the bay leaves, the oregano and the water and lower the heat for 20 minutes adding a little salt.
The cooking is based on the size of the octopus
Traditional large donuts (loukoumades)
3 cups flour for all uses
1 cup warm fresh milk
1 cube of fresh yeast or 2 sachets of dry yeast
2 tablespoons butter
3 tablespoons sugar (white granulated)
1 pinch of salt
2 vanilla (
½ shot of tsipouro without anise
Sugar for sprinkling
Cinnamon for sprinkling (optional)
We sieve the flour and put it in a wide bowl.
In the warm milk we melt the yeast and the sugar.
We melt the butter without to burning it.
We make a hole in the middle of the flour and pour there milk with the yeast, the butter, the salt and the vanilla.
We begin slowly to mix the flour with the other ingredients in the centre. We knead until we achieve a pliable dough.
We cover the dough and leave until it is doubled in size.
In a deep pan we burn oil and fry the donuts (loukoumades).
When they browned are ready. Take out the donuts and put them on an absorbent paper to drain.
We pour honey and sprinkle with sugar and cinnamon.
Macaroon (sweet with almonds)
1500 gramsof raw almonds peeled
6 tablespoons breadcrumbs
3 cups of tea sugar
4-5 tablespoons rosewater
6-8 eggwhites(slightly beaten)
We dry little almonds in the oven, we cut them in a food processor, then mix with the other ingredients and then we pour the egg whites that we have beaten they have become diluted meringue. We knead the mixture in order to mix all the ingredients together.
We preheat the oven to 180 degrees. We make the dough in shape of small apple and put it in greased pan away from one another.
We put a carnation in their top and put it into the oven until to get a golden colour (about 20 minutes).
After taking them out of the oven we leave them to cool slightly and then we dip in rose water and immediately in the powdered sugar.
We put them in fluffy towel and after they been half drid we sprinkle them with powdered sugar.