Dough and Pasta

Euriste

Pontian

INGREDIENTS for 4 people

1kg euriste*

100gcow butter

salt

gais - cheese**

DIRECTIONS

Place the euriste in a colander and pour boiling water over it.Cover it with a towel for 4 minutes.

Burn the butter in a pan and place the euriste in a platter. Drizzle with the burnt butter and stir.

Add the cheese and, optionally, some sugar and cinnamon.

* Euriste: Handmade Pontian pasta. Available in special grocerie stores.

** Gais - cheese: Pontian cheese.You can substitute it with feta or another white cheese of your choice.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Manti

Caramanli

INGREDIENTS for 4-6 people

1/2 kg minced beef

1 large onion

2 tablespoons tomato sauce

1 cup oil

1 cup chicken broth

salt - pepper

For the dough:

1cup milk

1/2 packet baking powder

2 eggs

1 cup oil

1 teaspoon salt

1/2 kg flour

DIRECTIONS

Chop the onion and sauté in a saucepan.Add the minced beef while stirring constantly, to prevent it from sticking to the pan.When the meat is ready (approximately ten minutes), add salt, pepper and the tomato sauce. Let it boil for 5 minutes, then remove it from the stove wait for it to cool down.

Put the milk, oil, eggs, baking powder and the salt in a bowl and mix gently. Gradually add the flour to the mix until the dough is soft and let it rest for half an hour.

Roll out the dough in sheets with a rolling pin and cut them in small squares.Add a spoonful of the filling in each square sheet and close it with your fingers, linking the 4 edges together of the top to form a pouch. Grease a baking tray with oil and put the manti in the tray.

Bake in the oven at 200 degrees for 30 minutes.Once removed from the oven, pour the chicken broth over the manti and cover them with a towel to soak up the broth. Serve with yogurt.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Piroski

Pontian

INGREDIENTS for 4-6 people

1 cup lukewarm water
2 teaspoons salt
1/2 teaspoon oregano
1 packet dried yeast
4 cups flour
4-5 boiled potatoes, chopped
2 onions, chopped
4-5 teaspoons dill
frying oil

DIRECTIONS
Dissolve the yeast in the lukewarm water.Add the flour and salt and knead until the dough is soft. Leave the dough for 30 minutes to rise.

Then divide it in 100g balls.and roll each out with your fingers in thin sheets, using some oil.

Sauté the onions, potatoes and dill and add 1 tablespoon of salt and 1/2 a teaspoon of oregano.

Place some filling in each sheet and fold it. Deep fry the piroski over medium heat, turning them several times, until they get a brown color.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Siron

Pontian

INGREDIENTS for 4 people

500gsiron*

500gpaskitan**

2-3 garlic cloves

100g.cow butter

water

DIRECTIONS

Arrange the siron in a pan in a loose manner.Boil water and pour it on the siron, until they are covered.

Make “tsachlama”, i.e. dilute the paskitan in some water, add minced garlic and pour over the siron. Burn the butter and pour it in the pan as well. Serve the siron.

* Siron: handmadewrappedbakedpasta, available in special grocery stores.

** Paskitan: Pontian yogurt

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer