Traditional Recipes
from Spetses
‘PROPYRA’ HOME-MADE BREAD FROM SPETSES
Ingredients
- 1 kg flour for bread (‘yellow’ flour from durum wheat)
- 1/2 kg wholemeal flour
- 2 packets of yeast
- 1 tbs of sugar
- 1 ts of salt
- 2 tbs of aniseed
- 1 cup of olive-oil
- Water as necessary to make the dough soft and malleable
- Pepper
Method
Mix all the ingredients together except the oil and the pepper. Add water and knead thoroughly.
Leave it to rise for about one hour.
Grease a large baking tin and sprinkle some sesame seeds inside.
Put the dough in it and make little depressions with your fingers.
Sprinkle with the olive-oil, salt, pepper and more sesame.
Bake for approx. 45 mins
GOOD LUCK!
FISH ‘A LA SPETSIOTA’
Ingredients
- large fish
- potatoes sliced round
- green peppers sliced in rings
- tomatoes sliced in rings
- parsley, olive-oil, salt and pepper
Method
Put all ingredients together in a baking tray and add the fish last. Add some water and bake in the oven for approx. 40 mins. at 200’C.
GOOD LUCK!
‘AMYGDALOTA SPETSON’ (Marzipan-based sweet)
Ingredients
- 1 kg of ground almonds
- 1/2 kg sugar
- 1/4 kg semolina
- cinnamon
- 1 cup of cottage cheese
- 1/4 cup of honey
- 1/2 glass of rose water
- 1 & 1/2 kg of caster sugar
Method
Mix the water, sugar and cinnamon in a saucepan and heat until the sugar dissolves.
In another saucepan or pot mix the almonds, honey and semolina.
Stir often in low heat until you obtain a smooth mixture
Then add the cheese. Add the contents of the first saucepan (water, sugar, cinnamon) and stir.
Bring to boil and leave it to cool.
When it has set roll the mixture in small balls, put in a baking tin and bake until golden-brown.
After cooling down soak the balls in rose water and sprinkle with caster sugar.
GOOD LUCK!