Lefkada recipes.

 

Traditional Greek Recipes from Lefkas island.

 

Lefkada has influences from Venetian cuisine because they were occupied by the Venetians for many years.

Lefkada produces lots of olive oil, wine, honey,citrus fruits and almonds. You can find these products in many tradional Lefkadian recipes. Espacially olive oil is used in nearly every dish they make.

 

 

Lefkada being an island with many fishing villages offers many excellent fish food dishes. If you come to Lefkada you should definitly try Savoro, Maridopita (fish pie), and Boiled cod Fish with Potatoes. You can also try to make them at home, see recipes below.

Honey and almonds are used in most sweets. Specialities of the island are Madolato (Nougat) and Pastelli (caramelized sesame seeds and honey). But also the tradional Ladopita (oil pie) which can be bought at most of the local bakeries.

 

Here are some of my favorite recipes for you to try.

Semolina pie:

• 3 cups + 2 1/2 tablespoons of water
  
• 3 1/2 cups of olive oil
  
• 2 3/4 cups of sugar
  
• 3 1/4 cups of fine semolina
  
• 1 1/5 cups of all-purpose flour
  
• 1 tablespoon of ground cinnamon
  
• 1/2 teaspoon of ground cloves
  
• whole blanched almonds
  
• 1 tablespoon of sesame seeds
  Preparation:

Put water, oil, and sugar in a pan and bring to a boil over medium heat, stirring to make sure sugar dissolves. Boil for 5 minutes.

Slowly stir in the semolina and stir with a wooden spoon until the semolina is completely combined with the liquids. Add flour, cinnamon, and cloves, and stir continuously, cooking for 10 minutes longer.

Remove pot from the heat and allow to cool for a few minutes.

Preheat oven to 425°F (220°C).

Spread the semolina mixture evenly in a baking tin. Score the top in diamond shapes, place one whole almond in the center of each diamond, and sprinkle with sesame seeds.

Bake at 425°F (220°C) for 45 minutes.

 

Lentil soup from Egklouvis

Ingredients

• 500 gr of lentils from Egklouvis
• 1 head of garlic sliced
• 1 finely chopped onion
• 1 stick of oregano
• salt and pepper
• 3 or 4 bay leafs
• 1 cup of olive oil
• vinegar

 

Clean the lentils from grits wash and put it with some cold water to boil .
Strain the lentils and put them back in the casserole with some hot water.

Add salt, pepper, bay leafs, garlic, onion and the stick of oregano, boil the lentils at a medium heat. When the water will be totally absorbed, add oil and stir with a wooden spoon, in order for the lentil to be mixed with oil. Add another glass of hot water.
You could leave the lentils with more or less juice. When served you can add some vinegar to the lentil soup for an extra nice flavour.

 

Dry cod and lemon casserole

Ingredients

• 1 kg salted cod
• 5 potatoes
• 11/2 cup of olive oil
• juice of 2-3 lemons
• 1 big onion chopped
• 3 cloves of garlic sliced
• pepper
• 2-3 glasses of water

 

The day before you cook this dish you will have to soak the dry salted cod. Change the water several times to soak the salt out.

The next morning scarpe the skin of the fish with a knife and wash well. Cut the potatoes in half and put them in a casserole. On top of the potatoes we put the pieces of cod, the garlic, the onion, pepper and olive oil. Add just enough water to cover the fish. Let this boil over a medium heat for 35 to 40 minutes. Shake the casserole once in a while so the food doesn' stick to the bottom. If needed add some extra water. Last add the lemon juice and leave for 2 more minutes more. Your cod is ready to be served!