Ingredients from the Peloponnesian earth go to make wonderful recipes, teeming with skill and enjoyment. Traditional Peloponnesian cuisine and confectionary are balanced, imaginative, colourful and full of surprises. Some typical easy-to-prepare recipes will offer an insight into the rich dietary world of Peloponnese.
We knead and leave it for 45 min. Then we cut in pieces and stretch out one thin leaf . To continue, we separate the leaf in pieces of 15×4 cm. We fold it like a role and fry it in boiling oil from both sides. At the end we pour honey and walnuts.
1 kilo of almonds (preferably blanched)
1/2 kilo of granulated sugar
1 tea cup of fine semolina
Juice of one lemon
1 tea cup of rosewater for the mix
1 tea cup of rosewater for spraying the almond macaroons
Confectioners’ sugar for dusting
Gloves (one for each piece)
Grind the almonds and blend with granulated sugar until ground fine. Add semolina, lemon and the necessary rosewater until they are combined. Roll the mixture into the shape of a small pear and arrange them properly on a baking pan. Gently press 1 glove into each piece. Bake in a medium oven (for about 15-20 minutes) until lightly colored. When baked let them cool. Then put them in a ball with rosewater and sprinkle them with icing sugar. Finally, let them dry and dust with icing sugar once more.
3 cups of walnuts crushed and pounded
2 teacups of sugar
2 1/2 teacups of flour
2 teaspoons of baking powder
1 teaspoon of soda
We prepare the mixture putting the walnuts last and mold the dough. Then we stretch out in buttered baking pan and cook in 150 oC for 50 min. To continue we leave it to get cold and we throw the boiling hot syrup uniformly. As soon as the syrup is absorbed we serve. For the syrup we boil 2 cups of sugar in 2 cups of water.
3 spoonfuls of cooking butter
1 glass of sugar
2 glasses of flour
3 teaspoons of baking powder
Ingredients for the filling:
Butter from plant
6 apples cut in slices
3 spoonfuls of sugar powder
1 spoonful of cinnamon
We start by mixing all the ingredients of the dough. Then we butter the baking pan and we lay the apples. To continue we add the dough and we bake at 150 oC for 40 min. When it gets cold we turn it upside down in a platter, and we sprinkle with sugar powder and cinnamon.
1 chicken cut in portions
2 yellow peppers in very small slices
2 red peppers in very small slices
2 green peppers in very small slices
2 onions in very small slices
2 cloves of garlic in very small slices
1 cup of tea black olives without the seed
2 tomatoes grated
1 cup of olive oil
1 cup of red wine
salt and pepper
Spread the chicken pieces out in a ceramic cooking pot or a glass oven-proof tray after we have add the salt, pepper and wine 1 hour before we add all the other mixed ingredients over them. Cook for around 90 minutes until the chicken has absorbed all the juices.
1 cock (3 kg) in portions
2 rubbed onions
5 cloves of garlic in small slices
1/2 sliced tomatoes
1 kilo of red wine
1 cup of oil
1 spoonful of corn flour
1 spoonful of origan
salt and pepper
We boil the cock in the oil, the garlic and the onion until it becomes red. We pour around the wine. We add 5 glasses of water and cook for 90 ‘. Then, we dissolve some corn flour in the broth and we throw it again into the saucepan, shaking well in order to be spread everywhere. As soon as the sauce is ready we lower the fire. It is served hot with mash potatoes, rice or potato pancakes.
1 Kgr Tsakonian Eggplants
1/2 Kgr of ripe tomatoes, finely chopped
1 coffee cup of finely chopped basil
6 cloves of garlic (finely chopped)
250 gr of feta cheese
Salt – Paper
We slice the eggplants vertically and after we slightly fry them in olive oil and we put them in a roasting pan. We mix the tomatoes, the basil and the garlic and we spread them on top of the eggplants. We cover with crumbled feta cheese. We bake in a medium oven for about 45 minutes. Serve hot or at room temperature.
2/3 of glass oil from Kalamata or Mani
6 mature tomatoes rubbed
1/2 kilo salted pork cut in thin slices or small pieces and rinsed from the salt
8 eggs lightly struck
Salt and pepper
In hot oil inside a big nonstick frying pan, we add the tomatoes and we leave them to simmer in the oil, until they thicken, for about 25 min, on low fire. We add the salted pork meat and we simmer it, covered for 10-15 min. Then we throw the eggs, moving the frying pan in order to be spread everywhere. With a wooden ladle we stir the mixture until the eggs thicken perfectly, but we are careful so that they are not too dry. We add salt and pepper and we serve.