Some traditional recipes of Zakynthos
STUFFED TOMATOES AND PEPPERS (domates ke piperies yemistes)
 Wash the tomatoes and peppers very well and cut a calotte out of them that you’ll use later as a lid. With a tea spoon remove the stuffing paying attention not to make holes and throw away the seeds. Put the tomatoes and the peppers in a baking tin. Put the onion and a olive oil cup in a pan. Before the onion starts browning add the rice and fry it slightly; in the meanwhile mince the tomatoes pulp (without the seeds) and take the sauce. Add to the rice the minced tomatoes and the sauce. Add salt, pepper and the minced parsley. Add half cup of water and let it boil with all the ingredients till the liquid dries up. In every tomato and pepper add half tea spoon sugar, stuff them with rice but not to the top in order to leave room for the rice when it will increase in volume. Add a spoon of water, another tea spoon of sugar and cover them with their lids. Pour into the baking tin a cup of tomato juice and half cup of olive oil, add salt, pepper and bake for one hour. |
Ingredients for 6 persons6 ripe and hard tomatoes6 big, green peppers 2 dry and minced onions 1 cup of tomato juice 1 small bunch of minced parsley 12 spoons of rice 1 ½ cup of olive oil salt pepper sugar
420 for 1 tomato |
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MOUSAKA
 Clean, wash and slightly cut the aubergines; salt them and leave them in the colander half an hour to let them clear. Brawn the minced meat with the oil, onions and a little wine. Add the cleaned and minced tomatoes, salt, pepper and let it boil slowly till the sauce thicken. In a pan fry the aubergines. In order to slice the flan put at the bottom of the backing tin a layer of sliced potatoes previously fried. Put the aubergines over the potatoes and cover them with the grated cheese. After the first layer of aubergines, pour the minced meat and over this the remain of the aubergines. Add grated cheese and cover everything with abundant béchamel to form a thick layer. Cover with grated cheese and put in the oven. |
Ingredients for 6 persons2 kg. of round aubergines1 kg. of minced meat 1\2 cup of olive oil 2 big onions 5 red tomatoes 1\2 cup of dry white wine grated cheese frying oil abundant béchamel salt, pepper and sugar
900 |
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LAMB WITH PASTA (Yiouvetsi)
 Slice the meat, clean it and put it in a terracotta backing tin. Add salt, pepper and the tomatoes cleaned and passed in the vegetable mill. Add the oil and a little water; bake it at medium temperature. When the lamb is almost ready, pour 4 cups of warm water and add the pasta. Add a little more salt and stir. Let it bake at medium temperature stirring a couple of times. Serve it with grated cheese. |
Ingredients for 6 persons1 kg. Lamb (anterior part)1\2 cup olive oil 5 ripe tomatoes 1\2 kg. pasta in the shape of barley grains grated cheese salt, pepper
820 |
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BAKLAVAS
 Mix the minced almonds with cinnamon. Melt butter and grease the backing tin; spread the puff pastry greasing it; put three layers of pastry then alternate the pastry and almonds and cinnamon always greasing them with butter. Divide the filling so that you can use 4 layers of puff pastry to lay without filling. Grease the last layer and cut the baklava in a shape of a diamond. On every piece put in the middle a piece of clove. Cook for 30 minutes. Prepare the syrup mixing sugar, water, vanilla and lemon juice, do not make it too thick, and when the cake is ready pour it on. |
Ingredients for one cake pan1 kg. of ready puff pastry1 kg. of peeled and grossly minced almonds 400 gr. of butter 2 spoons of cinnamon 2 kg. of sugar 6 glasses of water vanilla powder clove, lemon juice
590 per piece |
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