RECIPES - Appetisers

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Garlic, cucumber and yogurt dip (Tzatziki)

Peel and grate cucumbers. Squeeze as hard as possible to remove water completely. Mash garlic with salt in a mortar. In a medium-size bowl, mix yoghurt with cucumber and garlic. Slowly add vinegar and olive oil and combine well. Finally add

Sweet rusks made with sourdough

Restart the sourdough by kneading it with ¾ kg of flour and a little water. Leave overnight to rise. The next morning, mix it to dough with the other ingredients, apart from the sesame. Form elongated loaves and cut them them vertically into

Skordalià

Peel and mash the garlic cloves. Add in the potatoes and mash the mixture. Add 1-2 teaspoons vinegar and pour in the olive oil, whisking the mixture at the same time. Top the garlic paste with the olives and serve. In addition to olive oil, you

Pickled Bulbs

Peel and rinse the bulbs well. Remove the oot extensions. Place them in a bowl with cold water and let them soak for two days. hange the water twice a day. Use a pot to boil the bulbs for five minutes. Again, boil them in fresh water for about

Dakos with fennel and olives

Use a bowl to mix the cut olives, fennel, lemon rind and salt. Dip the ‘Dakos’ rusks in water and then let them dry. Pour a little olive oil over them, sprinkle them with lemon juice and top them with the mixture of olives. Serve immediately.

French fries with oregano and lemon

Peel and cut the potatoes in thick strips in a bowl. Then salt and sprinkle them with the lemon juice. Mix them well by hand. Cover and let them stand for 40-50 minutes. Heat the olive oil in a pot or deep frying pan. Carefully transfer the