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Vegetable pancakes are a specialty of Greek cuisine. The multitude of vegetables available at any time of the year provokes even the ingenious use of them. Tomatokeftedes, or tomato pies, is the recipe that proves this theory. This dish is popular on the Cyclades and in the traditional cuisine of Syros, Andros, Tinos or Santorini. The most characteristic taste of tomatokeftedes is reached by the inhabitants of the latter island due to the specific taste of small tomatoes growing there. Volcanic substrate, strong sunlight and lack of access to groundwater make their taste very characteristic and intense. In the Polish conditions, the best come out of oblong tomatoes, which have little juice and a lot of flesh.
Depending on the island, this recipe is slightly different. There are versions with the addition of garlic, dill, oregano, or cinnamon. We offer a version with a fresh taste, which pancakes owe a large addition of mint. The plain Greek yogurt is their perfect complement.
1. Tomatoes should be wiped off with a coarse-grained grater, discarding the skin. We start draining the tomatoes from excess water, but keep this juice in case the dough requires thinning.
2. Chop the onions very finely or grate them and add them to the tomatoes. Then add the chopped parsley, mint, salt and pepper.
3. Now gradually add flour and mix. The dough should have a dough-like consistency for potato pancakes. The amount of flour depends on whether the tomatoes have more flesh or more juice. Certainly, it is not worth overdoing it because the pancakes will become slightly rubbery. However, if you add it too few cakes will not fry.
4. Warm up the oil on a large heavy pan and then with a large spoon put the portions of dough .. Pancakes fried in a pan on both sides of the golden color. After frying, drain off excess fat on paper towels.
Καλή όρεξη!
When you ask a local resident in Greece what a delicious dish you can do with green peas, the answer probably will be: Αράκας Λαδερος! This dish from the first moment has also become one of our favorites. At the outset, it is worth noting that to prepare it you do not need many products and time-consuming preparations. In addition to fresh or frozen peas, only onions, carrots, potatoes, good home-made tomato puree (or fresh tomatoes) and dill will be necessary.
Greeks have to admit that they know how to make delicious food from the spinach popular in this region. Of course, spinach in the Greek version has nothing to do with the little appetizing mash that is usually made in Polish homes. Spinach combined with feta served in a filo pastry can occur in the form of a large casserole (Spanakopita Σπανακόπιτα) or in the form of small croissants (Tiropites Τυροπιτες). Spanakopita is a popular dish and is one of our favorite Greek dishes. The ingredients for its preparation are available in our stores.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
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