RECIPES - Main Courses

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Stuffed squid

Wash and clean the squid. Empty them by removing the central membrane. Remove the tentacles and finely chop them in a separate bowl. Add the onions, dill, rice, plums, 1/2 cup olive oil, nutmeg, a little salt and pepper. Stuff the squid with

Snails with eggplants

Chop the eggplants, salt them and allow to stand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring

Snails in tomato sauce with French fries

Saute the onion in olive oil. Finely chop the tomatoes and add them in the pot. Then add water and bring to a boil. Add the snails in the pot. At the same time, slice the potatoes and fry them. Add the potatoes in the pot, when the snails start

Rabbit cooked in Lemon Juice with Thyme or Oregano

Wash the rabbit well and cut it into portions. Put the oil in a saucepan and when it starts to sizzle add the rabbit and slightly brown it on both sides. Add a glass of white wine and cook until it browns properly. Then add the finely chopped

Pilàfi rice from Hania

Boil the meat, strain and collect its stock. Measure the stock and pour it again in the pot to boil with the rice. When the rice is half done, add the lemon juice. Remove from heat. Heat some butter and pour over the rice. For 3 glasses of stock

Octopus with potatoes

Chop the octopus and boil it in a pot with a glass of water. When the water is absorbed, pour a glass of red wine. Cool, until wine is absorbed, add the oil and saute the finely chopped onion. When the octopus begins to brown, pour 1.5

Octopus cooked in wine

Wash and chop the octopus. Place it in a pot, add olive oil and let it boil, until the water evaporates. Extinguish with wine, add the ground tomatoes, bay leaves and pepper and let it boil, adding a little water, if necessary.

"MOUSSAKA" (Moussakas)

In a deep saucepan places the brown meat and onion in olive oil. Stir in the cinnamon, tomato, salt, cumin, and pepper; let simmer over low heat until liquid has been absorbed. Remove from heat. Add 1/3 cheese and 3-4 tablespoons

Monkfish (anglefish) with peppers

Cut the peppers into rounds and layer half of them on a baking pan. Place the fish on top, season with salt and pepper and add the remainder of peppers on top. Sprinkle with olive oil and roast at a moderate temperature.

Honey Shrimps

Using a non-stick skillet, heat the olive oil and the butter. Add the shrimps and fry them for 3 to 4 minutes until they turn brown. Add the garlic, dill, thyme, lemon and honey. Cook together for 3 minutes. Serve with rice and steamed