Cretan Meat Pie

Lamb
Filo pastry
1 Onion (diced)
Knossos Garlic
Cheese
Nutmeg
Sitia Extra virgin olive oil
Knossos Oregano
Salt
Pepper
A little margarine
Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc...) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture on to oiled up Filo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the Filo taking care to tuck in the sides as you go. Bake it until it is golden brown - about 1/2 hour.

 Meat Pie       

1 ½ kilos (3 lbs 6 oz) minced (or chopped) lamb
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt - pepper
Cinnamon
1 kilo (2 lbs 4 oz) Filo pastry
Heat half the butter in a pan and saute one finely diced onion. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot. When the onions are done, take them out and puree them. Strain the broth and keep only two teacups of it. Prepare a cream with the milk, the semolina and the broth. When this cream is cold enough, add the pureed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper. Brush the bottom and sides of a pan with butter and the line it with half the sheets of Filo pastry, brushing each one with melted butter. Spread the minced (or chopped) meat evenly and pour the cream mixture over it. Cover with the remaining sheets of Filo pastry, brushing each one with butter, particularly the top one. Bake the pie in a medium oven, until its top starts to turn pale golden.

Gigantes (Lima Beans)

1 lb Lima beans
1Sliced onion
3 cloves Chopped garlic
3/4 cup Sitia Extra virgin olive oil
4 Ripe tomatoes
Chopped parsley
Salt
Pepper
Soak the beans in water overnight. Boil them until soft and strain them well. Peel and chop the tomatoes and add the salt, pepper, olive oil and parsley. Spread the beans in a pan and cover them with the mixture. Bake for about 40 minutes. Serve hot or cold

Calamari

2 lbs Baby squids
Flour
Vegetable oil
2-3 Lemons
1/2 cup Chopped onions
Salt

Mix the flour with the salt. Wash the squid and toss it in the flour to bread it. Fry well on all sides in hot vegetable oil. Top with the onion and serve hot with sliced lemon.

Marinated Octopus

2 med. octopus
1 cup Sitia Extra virgin olive oil
1 cup wine vinegar
1 lg. onion
1 tablespoon Knossos oregano
1 teaspoon pepper
2 teaspoons rosemary
1/2 cup lemon juice

Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well, cover, and refrigerate for several hours or overnight.
When ready to serve stir in the lemon juice.

Sykotakia Ladorigani (Pan fried Liver)

1 lb chicken, or lamb, or calf liver
Flour (for dredging)
The juice of 1 lemon
2 cloves garlic, chopped (optional)
Sitia Extra virgin olive oil (for frying)
Salt
Pepper
Knossos Oregano
Wash the liver very well. If using lamb's or calf's liver, cut it into strips or cubes. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium-high heat. Add the oregano, lemon juice and garlic (if used). Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture. May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Kotopita (Chicken Pie with rice and raisins)

8-12 servings)
1/4 cup, plus 2 tablespoons, Sitia Extra virgin olive oil
3 large onions, peeled and finely chopped
1 1/2 pounds boneless chicken breasts, trimmed, poached, and shredded
1/2 teaspoon Knossos cinnamon powder
1/2 teaspoon Knossos ground nutmeg
1/4 cup long-grain rice
2 teaspoons Knossos mint
1/2 cup golden raisins
2 eggs
Salt, black pepper, to taste
1/2 cup grated kefalotyri cheese
1 pound box fillo pastry
3/4 - 1 cup butter, melted, or Sitia Extra virgin olive oil for brushing

Heat 1/4 cup of the olive oil in a large skillet and saute the onions until wilted. In a large mixing bowl, combine the onions, shredded chicken, spices, rice, mint, raisins and remaining olive oil. Mix tin the beaten eggs, and season with salt and pepper. Bake in a preheated oven at 375 F for about 50 minutes to one hour, or until the fillo is crisp and golden. Remove, cool for 20-30 minutes, and serve.

Traditional Cretan Fried Courgettes (Kolokythakia Tiganita)

1 kg large courgettes
Sitia extra virgin olive oil
1 small bottle of beer
2 teacups flour
Salt - black pepper

Wash and cut the cougettes into thin slices. Salt and place in a colander for about an hour to drain. Prepare a thick batter as follows: Mix two cups of flour with one cup of beer and a liitle salt. Let the batter sit for half an hour. Dip the courgette slices one by one in the batter and fry in very hot oil. Serve hot or cold with Tzatziki or Skorthalia.

Traditional Cretan Fried Aubergines (Melitanes Tiganites)

1 kg large Aubergines
Sitia extra virgin olive oil
1 small bottle of beer
2 teacups flour
Salt - black pepper

Wash and cut the aubergines into thin slices. Salt and place in a colander for about an hour to drain. Prepare a thick batter as follows: Mix two cups of flour with one cup of beer and a liitle salt. Let the batter sit for half an hour. Dip the aubergine slices one by one in the batter and fry in very hot oil. Serve hot or cold with Tzatziki or Skorthalia.

Traditional Cretan Fried Peppers (Piperies Tiganites)

1/2 kg long Peppers
Sitia extra virgin olive oil
Salt - black pepper

Wash peppers well, remove seeds, salt and drain.Heat oil in frying pan, add the peppers turning as soon as they brown. Arrange them on a small plate and sprinkle with vinegar. Serve cold with Ouzo or Wine.

Scrambled Eggs with Tomato and Courgettes (Avga Strapatsata)   

1 lb. of Courgettes
1 lb. of tomatoes
1 cup of   Sitia Extra virgin olive oil
1 onion
5 eggs
salt - pepper
Cut the zucchini in small peices and brown them with the finnely chopped onion in a pan with oil. Add the tomatoes the salt and pepper: Simmer

When zucchini are cooked, beat the eggs, and add them to the pan. Stir and let the eggs cook.

 

Kremydopita (Onion Pie)

(8-12 servings)
4 tablespoons, Sitia Extra virgin olive oil plus 4 teaspoons for brushing fillo
16 medium - sized onions, peeled and coarsely chopped
3 cups fresh dill, chopped
4 tablespoons seedless raisins
4 tablespoons bulgur (cracked wheat)
6 tablespoons kefalotyri cheese, grated
2 teaspoons nutmeg
2 eggs, slightly beaten
Salt, black pepper, to taste
1 pound box fillo pastry

Heat 2 tablespoons of the olive oil in a large skillet and saute the onions until wilted. In a large mixing bowl, combine the onions with dill, raisins, bulgar, grated cheese, nutmeg and 2 tablespoons of the olive oil. Mix in the eggs, and season with salt and pepper. Bake in a preheated oven at 350 F for about 50 minutes to one hour, or until the fillo is crisp and golden. Remove, cool for 20-30 minutes, and serve.

Patzaria Salata (Beet Salad)   

4-5 Beetroots, with stalks and leaves
Sitia Extra virgin olive oil
Vinegar
Salt
1-2 cloves Garlic, finely chopped (optional)

Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well. This salad is an excellent accompaniment to fried or broiled fish.

 Meat Balls (Keftedes)   

1 kilo (2-lbs. 4 oz) minced beef
2 onions, grated
2 eggs
1 teacup Sitia Extra virgin olive oil
2-3 slices bread
2 tablespoons chopped parsley
1 clove garlic
Salt, pepper
Oil for frying
Some flour
3 teacup tomato sauce
Place the minced meat in a bowl and add the eggs, the parsley, the garlic and the grated onions. Soak the bread and squeeze excess moisture. Add it to the meat mixture along with salt and pepper. Mix all the ingredients well. Make small round shapes and flatten them by hand until they are about one centimetre thick. Coat the meatballs lightly with flour and fry them in very hot oil. Optionally, prepare the meatballs with tomato sauce, as follows:
Place the fried meatballs in a pan with the prepared tomato sauce. Allow them to cook for about 15 minutes over a medium fire. Serve the meatballs hot, garnished with fried potatoes or rice.

 Stifado

6 servings
6 servings beef (1 ½ kilos approx. or 3 lbs. 6 oz)
1 kilo small onions (2 lbs. 4 oz)
1 teacup Sitia Extra virgin olive oil 
1 teacup vinegar
2-3 ripe tomatoes
Rosemary
1 bay leaf
2 cloves garlic
Salt
Pepper corns
Wash and strain the meat pieces. In a pot, heat the olive oil over a medium fire and brown the meat. Add the onions and allow these too saute for about 5 minutes. Add the vinegar, the tomatoes (finely diced), the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water. Allow the ragout to boil for about two hours, until it is left in its own sauce. Serve hot. 

 Lamb on the spit

1 lamb 8-9 kilos (18-19 lbs)
Sitia Extra virgin olive oil and butter
juice from 2-3 lemons
Salt and Pepper
Take out the guts from the lamb. Wash the lamb and add salt and pepper inside it. Put it carefully on the spit. Tie the lamb with a string on the spit. Also tie its legs. Close also its belly using a needle and string. Put butter, lemon, salt and pepper. Fire the charcoal and let the fire go down. Put the lamb over the fire and start turn it quickly in the beginning and slower as the time goes. You must have a plate with oil and lemon and put it often on the lamb with a brush, until the lamb is done (it takes 3-5 hours).

 Roast Lamb with Potatoes

1 lamb leg 1,5 kilo (3 lbs)
1,5 kilo (3 lbs) potatoes
1 teacup Sitia Extra virgin olive oil or butter
2 lemons
Salt and Pepper
First clean and cut the potatoes in pieces. Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan. Wash the lamb and without cutting it, add salt and pepper and put in the middle of the pan. Add the butter or the oil and 2 cups of water. Bake it in hot oven in the beginning and then lower the temperature. When the meat has been baked on one side, turn it on the other side. It needs about 1 hour and 10'. If you want you can put garlic gloves under the skin of the lamb.
The above recipe is for 6-7 servings.

 Lamb fricassee with Lettuce 

1 kilo (2 lbs 4 oz) lamb
4 lettuces coarsely cut
3 spring onions coarsely cut
2 tablespoons olive flour
1 teacup Sitia Extra virgin olive oil
1 onion
Dill
Parsley
The juice of three lemons
3 egg yolks
1 tablespoon cornflower
Salt and Pepper
First wash and strain the lamp. Cut it into 5-6 servings and scald it. Cool it down with water and let it drain Place the oil in a pot and saute the onion. Add the lamb and the flour and saute stirring constantly, until the flour changes colour. Add some water , the dill, the parsley, salt and pepper. Let these boil for approximately 15 minutes. Place the lamb in a large pot, drained, on one side and the lettuces and the spring onions on the other. Puree the sauce and add it to the pot with the lamb, the lettuces and the spring onions. Boil these together for about 15 minutes. Remove the pot from the heat. Prepare an egg and lemon sauce by beating the egg yolks, the cornflower, the lemon juice and some broth from the pot. Pour the egg and lemon sauce over the meat stirring lightly. Finally put the pot back on a very law heat for 5 minutes shaking the pot from time to time so that the egg does not solidify. On no account let the food boil after the egg and lemon sauce has been added, because it will curdle.
The above recipe is for 5-6 servings.

 Kokoretsi

1 kilo liver (1,5 lbs)
1 kilo (2 lbs) lights
2 kilos (4lbs) lamb guts
salt, pepper, oregano
Clean very well the guts and turn them inside out. Wash the lights and the liver and cut them in pieces. Put on them a lot of salt, pepper and oregano. Put in the spit the pieces of liver and light. Wrap them with the guts as tie as you can. Put salt, pepper on the Kokoretsi and let it drain with the spit in a vertical position. Cook it on the charcoal, turning the spit quickly in the beginning and slower later, until is done.
It takes 2-3hours.

 Chicken with Noodles (Hylopites)

6 portions chicken
½ kilo (I lb. 2 oz) noodles (hylopites)
3-4 ripe tomatoes, finely diced
2-3 onions, finely chopped
1 teacup Sitia Extra virgin olive oil 
Salt-pepper
Pour the oil into a pot and saute the onions for about 5 minutes over a medium fire. Next, add the chicken portions and cook for 5 minutes while constantly stirring. Add the tomatoes, salt and pepper, and the appropriate amount of water. Cook for another 45 minutes. Finally, add the noodles (1 part noodles, 3 parts liquid) and continue cooking for another 15 minutes. Serve hot as a second course.
6 servings.

 Moussaka           

4-5 eggplants
½ kilo (1 lb 2 oz) minced meat
2-3 tomatoes
1 teacup Sitia Extra virgin olive oil
2 chopped onions
1 garlic clove
1 bay leaf
Oil for frying
½ teacup grated Parmesan cheese
Flour
3 Teacups Bechamel sauce
Salt & Pepper
Heat the cup of oil in a pot and saute the onions (chopped) in it. Add the minced meat and continue to saute for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and allow the mixture to boil for about one hour. Wash the eggplants and trim off their stems. Cut them in round slices and then let them soak in salted water for approximately one hour. Drain their slices, coat them with flour and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15', in 200C degrees). In a pan, place a layer of eggplant slices, salt and pepper and a layer of the minced meat mixture. Add another layer of eggplants and minced meat mixture. Pour the bechamel sauce over the last layer. Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2 5 minutes. Take out the "moussaka" and cut it in square pieces. Serve it hot.
The above recipe is for 5-6 servings

 Pastitsio

1 kilo (2 lbs 4 oz) thick macaroni (No 3)
½ kilo (1 lb 2 oz) minced meat
2 medium-sized diced onions
1 bay leaf
2-3 ripe diced tomatoes
2 teacups Sitia Extra virgin olive oil
150 grams (5 oz) Kefalotyri (Greek type of cheese) or grated Parmesan cheese
Pinch of basil
Salt and Pepper
Bechamel sauce:
1 teacup flour
4 teacups milk
3 beaten eggs
1 teacup refined oil
150 grams (5 oz) Kefalotyri (Greek type of cheese) or grated Parmesan cheese
Pinch of nutmeg
Salt and Pepper
Saute the onions in a teacup of oil, until they turn golden Add the minced meat and saute it with the onions stirring constantly, until all the lumps of the meat are browned. Add the tomatoes, the bay leaf, the pinch of basil, salt, pepper and some water. Let everything cook over a medium heat for about 30 minutes. Half cook the macaroni in plenty of salted water, cool them down and drain. Heat the second cup of oil, in a frying pan, and pour it over the macaroni. In the meantime, prepare the bechamel sauce as follows: Heat the oil in a pot and add the flour stirring constantly so that it does not turn lumpy. Warm the milk and add it to the oil and flour paste beating constantly with an egg mixer. Remove the pot from the heat and add the beaten eggs, the pinch of nutmeg, the cheese, the salt and pepper stirring constantly. In case the sauce turns out too thick, add a little milk. Lay out the layer of macaroni in a dish (Pyrex) or pan sprinkle it with cheese and cover with the minced meat mix, you have already prepared. Spread the remaining macaroni over the minced meat layer, sprinkle again with cheese and cover with the bechamel sauce. Sprinkle the sauce with cheese. Bake it in a strong oven for about 20 minutes. Take it out of the oven and let it cool down. Cut it into square pieces and then serve it.
The above recipe is for 5-6 servings.

 Beef Ragout

1 ½ kilos (3 lbs 6 oz) beef
1 kilo small onions ( 2 lbs 4 oz)
1 teacup vinegar
1 teacup Sitia Extra virgin olive oil 
2-3 ripe tomatoes
1 bay leaf
Rosemary
2 cloves garlic
Salt
Pepper corns
First wash and strain the beef. Then cut it into 6 servings. In a pot, heat the olive oil over a medium heat and brown the meat. Add the onions and allow these to saute for approximately 5 minutes. Add the diced tomatoes, the vinegar, the rosemary, the bay leaf, the garlic, salt, pepper and some water. Allow the ragout to boil for about 2 hours, until is left in its own sauce. Serve hot.
The above recipe is for 6 servings.

 Gemista

12 ripe tomatoes
½ kilo (1 lb 2 oz) minced meat
2 teacups rice
2 tablespoons chopped parsley
2 chopped onions
1 teaspoon chopped mint
1 ½ teacups Sitia Extra virgin olive oil 
Salt and Pepper
First wash the tomatoes Then cut a thin round slice off the top stem end of each one with a sharp knife and keep them aside. Scoop most of the tomato pulp out, with a teaspoon, and shred it finely. Then prepare the stuffing with the following way : Heat the oil in a cooking pan and saute the onions in it, until the look brown. Add the minced meat and let it saute for 10 minutes, stirring with a spoon all the time. Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them boil for approximately one hour. Then wash and strained the rice Add the rice and continue boiling for another 10 minutes. Fill the tomatoes, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Pour some tomato juice in the pan/dish and fill the gaps between the stuffed tomatoes with potatoes' slices Bake it in a medium oven for approximately 40-45 minutes Note: when you fill the tomatoes, be careful not to overfill them.
The above recipe is for 5-6 servings.

Giavourlakia Avgolemono

1/4 cup Rice
1 Small Onions (chopped)
3 tsp Parsley (chopped)

2 tsp Dill (chopped)
2 tsp Sitia Extra virgin olive oil
5 cups Stock or water
1/2 stick Butter - room temp.
Salt & pepper to taste

For the Avgolemono = 2 eggs + 1 cup lemon juice.

In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls.
In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup.
In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.

Fasolakia

2 lbs Fresh green beans
1 Large chopped onion
4 Potatoes
4 Ripe tomatoes
3 Sliced onions
Some chopped garlic
Chopped parsley
Pinch of sugar
Salt
Pepper
Clean and wash the beans. Warm the oil in a pot and simmer the onions and throw in the rest of the ingredients, except for the potatoes, with a little bit of water and leave the beans to slowly cook for 20 minutes. Cut the potatoes in 4 wedges and put them in the pot last. If needed put in more water and let the food boil for a while. Serve hot.

Lamb “Exohiko”

2 lbs Lamb leg
2 onions (chopped)
1 cup butter
1/2 lb kefalograviera cheese
Salt & pepper
6 sheets puff pastry
Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt & pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hr.

Bourekakia (Meat triangles)

1 lb. Topside mince
1 onion (grated)
1/4 cup Sitia Extra virgin olive oil 
pepper
salt
2 tbsp. tomato paste(diluted with water)
1/2 tsp. nutmeg
2 eggs (beat in a cup)
2 tbsp. marsala liquor
1 cup grated feta cheese
1 filo pastry
unsalted butter for buttering filo pastry
In a saucepan add oil & saute onion, add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on med. heat until mince is cooked and not much sauce remaining in pan.
Remove from stove, add grated feta cheese, beaten eggs stir, put aside. Remove filo pastry from packet there are about 22-24 sheets, cut down lengthwise. Keep covered with a moist tea towel as they dry out quickly if uncovered. Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled. At bottom place a spoonful of mixture. Pick filo from bottom and fold upwards about 3cm enclosing the meat mixture press sides,then start folding to make a triangle making sure the corners are not sticking outside the fold. You go right, right, bring that point to the left side and left again and so on until you reach the top. Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven200o until golden brown. These triangles can be frozen uncooked. When cooking from frozen stage don't defrost first. Have a hot over and bake on 200ΊC. Sometimes you may have to flip them over in the oven.

Briam

2 lb Zucchinis
2 lb Potatoes
2 lb Eggplants
1 Green pepper
3 Sliced onions
2 Thinly sliced
green onions
2 lb Ripe peeled
tomatoes
1 batch Diced parsley
Salt
Pepper
Clean and chop all the vegetables in large pieces. Bake in a deep pan for about 1 1/2 hr (medium oven).

Pilafi (Greek Style Rice)

2 cups Long grain rice
3 1/2 cups Chicken broth
1 Chopped carrot
1 Chopped onion
1 stalk Chopped celery
Chopped mushrooms (optional)
Salt
Paprika
Boil the rice following the normal cooking directions, but using the chicken broth instead of just water. Add the vegetables and the paprika.

Greek Chicken

1 boneless chicken breast
A lump of Feta cheese
Slice of mozzarella cheese
1/4 cup of green peppers
Grill the chicken breast until done. After that is done, melt the mozzarella cheese on top of the chicken. After it is melted place Feta cheese on the melted cheese and place the green peppers on top.

Serve on a bed on greek style rice that you can find how to make above here.

Chicken Manestra (Orzo)

1 Chopped onion
Chicken pieces
2 Tbsp Sitia Extra virgin olive oil 
Crushed Garlic, to taste
4 cups Water
3 Tbsp Tomato paste
1/2 Cup Orzo
Salt
Pepper
Saute Onion in Olive Oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add Orzo, stirring with a watchful eye until Orzo is tender.

Chicken Okra

1 Large free-range chicken, jointed
1 tbsp Thyme
3 lbs Canned tomatoes
4 tbsp Olive oil
1 1/4 cups Water
1 large onion, thinly sliced
2 cloves Garlic, peeled and thinly sliced
1 1/2 lbs Prepared fresh okra
1 tbsp Oregano
Some chopped parsley
Salt
Black pepper
Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2lbs. of prepared okra on top. The okra should sit in but not be covered by the sauce. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. Continue cooking until the water has evaporated and the sauce has reduces and thickened. Sprinkle with parsley and serve.

Marinated Pork Tenderloin

1 1/2 cups red wine
2 tablespoons lemon juice
1 clove garlic, minced
1 medium onion
1/2 teaspoon pepper
1 teaspoon crushed coriander
1 4-lb tenderloin pork roast - de boned, rolled, and tied
3 tablespoons Sitia Extra virgin olive oil 

Optional:
2 tablespoons corn starch mixed with 2 tablespoons cold water, to thicken gravy.

Combine wine, lemon juice, garlic, onion, pepper, and coriander in deep glass or ceramic baking dish about the size of pork roast. Add the pork roast, cover, and marinate, turning frequently. After at least 8 hours, drain marinade, reserving for later use. Pat roast dry.
Heat oven to 375 degrees. Heat the olive oil in Dutch oven. Add the roast and brown on all sides. Add the marinade. Roast in the oven covered for 2 hours. Uncover and bake 30 minutes more.
Strain pan juices nd thicken, if desired, with 2 tablespoons mixed with 2 tablespoons cold water. Slice the roast. Makes 8 8-ounce servings. Delicious serves with fried potato slices.

Spaghetti and Meat Sauce

2 tbsp Butter
1 lb Ground beef
1 cup Red wine
4 Peeled and chopped tomatoes
1 large Finely chopped onion
1 lb Tomato sauce
1 clove Chopped garlic
Parsley chopped
Salt
Pepper
Nutmeg.

Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. Stir occasionally and season to taste, also remove any oils collecting on top of the sauce. See below for Pasta instructions.

Lamb “Kapama"

3 lbs Lamb leg
1 onion (chopped)
3 spoonfuls butter
4-5 ripe tomatoes
Salt & pepper
A pinch of Knossos cinnamon
A pinch of sugar.

Cut the lamb in portions. Simmer the onion in a frying pan. Add the butter and brown lightly. Add the tomatoes, grated (remove the seeds if possible) cinnamon, sugar, salt & pepper and a little water and simmer for up to 1.5 hours.

Stuffed Cabbage Leaves (Lahanodolmades)

1 cabbage
a small bunch of parsley
Knossos mint
fennel leaves
1 lb. of rice
4 tomatoes
2 cups of Sitia Extra virgin olive oil
3 onions
salt - pepper

Cut off the stalk, separate the leaves of the cabbage and bleach them. Prepare the stuffing with all the ingredients mentioned above. Take each leaf, separate it in 2 parts, removing the central, vein place one spoonful of the edge of each half and roll in round or triangular shapes. Place the "dolmades" in circles in a pot. Add water, 2 tbsps. of olive oil and simmer. This can also contain minced meat if you wish.

Now and then, shake the pot to keep the lower cabbage leaves from sticking.

Goat with potatoes

1 kilo and a half of meat
1 cup of Sitia Extra virgin olive oil
1 small onion
1 kilo or ripe tomatoes
1 kilo of potatoes
salt - pepper

A traditional autumn dish to be found all over Crete.

Brown the meat and the onion in the oil, add the skinned and chopped tomatoes, the salt and pepper and some water if needed. Half way through add the potatoes. Simmer till cooked.

Rabbit with Red Wine Stew (Kouneli Stifado)

1 rabbit
1 lb. of onions
2 or 3 cloves of garlic
1 cup of Sitia Extra virgin olive oil
1 small tumbler of red wine
1 lb. of ripe tomatoes
half a tbsp of concetrated tomato pulp
2 cinnamon sticks and 5 or 6 cloves
2 or 3 Knossos Bay leaves
salt - pepper - cumin
Cut the rabbit into serving portions and brown it in the oil.
Pour in the wine and let it bubble. Then add the Roughly chopped onions and when they are half cooked add the chopped tomatoes and the concentrate diluted in water, the garlic, the laurel leaves, the cinnamon, the cloves, the salt and pepper, the cumin and a little water. Cook for about one hour.

Yiouvetsi (Meat and Orzo oven baked stew)

(8-10 servings)
1/4 cup Sitia Extra virgin olive oil
1 medium sized leg of lamb (4-5 pounds)
2 tablespoons lemon juice
Salt and pepper to taste
2 tablespoons Knossos oregano
2 garlic cloves, peel and crushed
1 cup coarsely chopped onion
1 cup water
1/2 cup dry red wine
2 cups chopped peeled plum tomatoes
2 cups low fat beef or chicken stock
2 cups orzo
1 cup grated kefalotyri cheese

Preheat the oven to 450 F. Lightly oil a large, deep earthenware baking dish. Place the lamb on a roasting rack inside the dish and rub with 2 tablespoons olive oil, lemon juice, salt, pepper and oregano. Finely chop the garlic and sprinkle, together with the onions, on top and around the lamb. Place meat in oven and reduce temperature to 350 F. Roast for 1 hour. Pour water and wine into roasting pan and continue cooking the meat, basting every 15 minutes, for another hour, or until roasted to desired doneness. Remove meat to a platter and cover with a tin-foil tent to keep it warm. About 10 minutes before removing the lamb, bring tomatoes and chicken broth to a boil in a medium-sized saucepan. Add orzo and return to a boil. Just after removing the meat, pour the contents of the pot into the roasting pan, raise temperature to 400 F and continue cooking the orzo for another 25-30 minutes, until tender. Add water during cooking if necessary.
To serve, place orzo on a large serving bowl with the meat, sliced, in the center. Sprinkle pasta with grated cheese and serve.

Potatoes Plaki

(6 servings)
6 medium potatoes
1/4 cup chopped celery
1/4 cup Sitia Extra virgin olive oil  
4 cloves of garlic
1 cup tomatoes chopped
1 tablespoons chopped parsley
2 cups water
1 teaspoon salt
1/4 cup carrots cut in cubes
1/4 teaspoon pepper

Peel and slice the potatoes and put them in a shallow pan. Mix all the chopped vegetables together and put over the potatoes. Add the seasoning and the water, cover and cook over low fire for 1 hour until tender. Fifteen minutes before the hour is up, add the oil. Serve hot or cold.

Stuffed Eggplant with Olive oil

4 servings)
1 large eggplant or
2 small ones
1/4 bunch parsley, chopped
1 tomato cut into small pieces
1 green pepper, chopped
3 medium onions, cut length-wise
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 clove of garlic, cut fine
1 tablespoon tomato paste
1/2 cup Sitia Extra virgin olive oil  
1 tablespoon tomato paste mixed with 1/2 cup water

Cut eggplant length-wise into 6 pieces and sprinkle each piece with salt and let stand for 1 hour. Dry each piece with a clean towel. Brush well with olive oil and bake in a very hot oven 450 degrees until they are light brown. Stuffing: Heat the oil and put in all the ingredients, except the parsley and the tomatoes. Cook until they become soft. Then add the parsley and tomatoes and cook a few minutes more. Split the eggplant with a knife from end to end and fill with the stuffing. Arrange in a baking pan, pour the tomato sauce over it and bake in oven at 375 degrees for ½ hour. Serve cold.

Zucchini Pie

6 servings)
1 1/2 kg medium zucchini
1 bottle of milk
100 gr. Sitia Extra virgin olive oil    
Parsley
4 table spoonfuls of parboiled rice
1/2 kg Greek feta cheese
12 eggs
Bread crumbs
2 large onions
400 gr. kaseri cheese Parnassos
Salt Kalas - black pepper - red pepper

Wash the zucchini thoroughly and grate them finely. Mix them with the milk in a bowl. Grater the onions and add them into the mixture. Add the finely chopped parsley, the rice, the feta cheese chopped in small cubes, the bread crumbs, olive oil and the 12 eggs after beating them. Mix all the ingredients well. Oil the pan and then spread on it the remaining bread crumbs. Pour the mixture in the pan and spread it evenly. Spread grated kaseri cheese on top of it and then oil the surface. Bake it in medium temperature hot oven for one hour. Serve at room temperature.

Hirino me Selina kai Prasa (Pork braised with celery and leeks)

(4-6 servings)
1/2 cup Sitia Extra virgin olive oil    
2 large leeks, trimmed, tough upper greens removed
1 small celeriac, peeled and diced
3-4 large celery stalks, trimmed and coarsely chopped
2 pounds boneless pork, cut into stewing pieces
2 cups dry white wine
Water
Salt, white pepper to taste
2 eggs
Strained juice of 1 lemon

In a large casserole or Dutch oven, heat olive oil and saute the leeks, celeriac and celery until wilted. Remove with a slotted spoon. Ad the pork to the pot and brown. Place the leeks and celery back in, pour in wine and enough water to cover, and bring to a boil. Reduce heat, season with salt and white pepper, and simmer for about 1 1/2 hours, until the pork is very tender. Add more water during cooking if necessary. Beat the eggs until frothy. Add the lemon and beat to combine. Take a ladleful of the pan liquids from the pork and gradually stream them into the egg-lemon mixture, beating all the while. Pour the egg-lemon mixture back into the pot, stir to combine and remove immediately from heat. Serve hot.

Soudzoukakia (Sausage Rolls in Wine Sauce)

(4 servings)
Sausage rolls
4 slices firm white bread
1/2 cup dry wine
1 1/2 lbs lean ground beef
1 clove garlic, minced
1 teaspoon cumin powder
1 large egg, beaten
Salt and pepper to taste

Place bread in a medium sized bowl and moisten with wine. Add remaining ingredients and mix thoroughly. Take 1 tablespoonful of mixture and with your hands, form into roll about 2'' long. Continue procedure until all mixture is used. Place rolls on a broiling pan and broil, turning once, until browned. Drain on paper towels and set aside.

Wine Sauce
1 16-oz. can tomato puree
1 cup water
1/2 cup dry wine
1 teaspoon sugar
1 piece cinnamon stick
1 Knossos Bay leaf
Salt and pepper to taste

In a saucepan, mix in all ingredients. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Add sausage rolls and return to a boil. Cover saucepan, reduce heat to low, and simmer for 30 additional minutes

Okra Stew

(5 servings)
1 lb. lamb cut for stew
½ lb. tomatoes cut in small pieces
2 large onions, sliced
1 lb. small tender okra
3 cups water
1 lemon
Salt and pepper to taste

Wash okra, remove stem by cutting the thin cone shaped off the top, being careful not to make any opening at this end to prevent the sticky juice from running out. Put okra in a bowl as you peel and sprinkle salt and lemon juice. Shake bowl once or twice to mix well. Braise meat until brown, add onions and cook 10 minutes. Add the okra, the tomatoes and cook on slow fire until okra is tender but not mushy. If canned okra is used, cover meat with water and simmer until almost tender, then cover tomatoes and okra and cook 20 minutes more. Serve hot.

Stuffed Eggplant with Olive oil

1 kilo of meat (beef or mutton)
half cup of Sitia Extra virgin olive oil   
4 or 5 ripe tomatoes
1 lb. of very small pasta (like grains of rice)
1 cup of grated cheese
salt - pepper
Cut the meat into small portions, wash it and it in a tin or earthware casserole. (you can also divide it into several small eartware dishes) Pour the puppled tomatoes over the meat, add salt and pepper.
Then add the oil with a glass of water and bake the meat in a moderate oven. About a quarter of an hour before it is cooked, add the pasta with 4 glasses of hot water, mixing it well with the tomato and adding some salt. Serversprinkled with grated cheese.

Lamb with Artichokes

1 kilo of meat
2 - 3 spring onions
1 small bunch of dill
1 cup of Sitia Extra virgin olive oil   
1/2 kilo of artichokes (hearts)
2 eggs
2 lemons - salt - pepper
Brown the meat in the olive oil, and add the chopped onion and dill, the salt, and pepper and as much water as needed.

Cook the meat, and half way through put in the hearts of the artichokes (cut cross - wise, but leaving them whole). Once the food has cooked prepare the egg and lemon sauce, beating the lemon juice with eggs and adding a few spoonfuls of the broth. Remove the pot from the fire to keep the sauce from curdling and pour it over the food and stir.

Fish in the Oven

1 kilo of fish
1 cup of Sitia Extra virgin olive oil   
1 lb. of tomatoes
a bunch of parsley
2 gloves of garlic
1 cup of bread crumbs
a juice of a lemon
salt . pepper
Chop the parsley and garlic small and mix with salt, pepper, and bred crumbs. Chop half the tomatoes and place them in a baking pan. Place the fish on top and sprinkle with the above mixture of parsley garlic and so on. Then add the rest of the tomatoes, also chopped small, pour the oil and the lemon juice on the whole dish. Cook in the medium oven.

Black Grouper

1 lb Fresh black grouper filets
1 lb Plump tomatoes (halved)
1 med Vadilia onion (cut into lg 1/2 inch pieces)
1/2 cup Greek olives of choice
3 cloves garlic(diced)
1 Red or yellow bell pepper (seeded & cubed)
1/4 cup choice of white wine
1/4-1/2lb Feta (cubed)
Cut the fillets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin cold pressed olive oil.Sitia 0.3.(It has a nice buttery flavor.) Put in oven until fish is slightly flakey. Serve scampi style in the boats and juices. Finish with the addition of cubes of Feta to taste. This is an outstandingly beautiful dish, too.

Kafes (Greek Coffee)

(2 servings)
2 small cups of water
2 teaspoonful of Greek coffee
sugar

Greek coffee can be made in four different ways :
1) it can be sketos (without sugar),
2) metrios (usually with one teaspoonful of sugar),
3) glykys or vari glykos (almost honey-sweet)
4) glykys vrastos - sweet (boiled more then once so it loses most of its foam)

Put the required cups of water into the briki and add the coffee and the sugar. Put the briki on a low heat and stir its contents a little, until the coffee is diluted in the water. Hold the briki by the handle all the time because it boils quickly and can spills everywhere. When it starting to rise, let it rise until it reaches the lips of the briki and then immediately withdraw it from the heat. Once it has been made, let it stand for one minute to allow the coffee grounds to settle at the bottom of the briki. Pour a little in each cup, to distribute the foam in all the cups, and then fill them up. Serve them together with a glass of cold water. The Greek coffee is served in small and thick cups and it is made in a briki, (a small container with a long handle and a lip, usually made out of stainless steel).