Dakos
Also known as koukouvaya, which means “owl” in Rethymnon region, or as paximadi, dakos is a traditional Cretan dish. It is based on the Cretan paximadi, typically made with barley. It is made by shredding sweet, juicy summer tomatoes over dry or moistened barley rusks, followed by feta cheese or lumps of mizithra. A generous […]
Dasogalo
One of the traditional flavors of Patmos, dasogalo is a divine beverage made from almonds, artos, and sugar. It is usually prepared for Good Friday and served, hot or cold, in a glass with two or three drops of anthonero.
Diples
Diples or xerotigana, is a Greek dessert made of thin, sheet-like dough. The dough is rolled into long, thin strips, folded and fried in oil and then dipped in a sugar or honey syrup. Diples can be made in different shapes, the most common being bow ties and spirals. Another form uses an iron mold […]
Dolmadakia
Dolmadakia (small dolmades) or Dolmades (plural of dolma) Dolmadakia means “stuffed vine leaves”. Small, distinctive in taste and simple, dolmades are a treat made from spring onions, dill, parsley and mint mixed with rice and wrapped in vine leaves. This is the traditional recipe for dolmades as they were made by grandmothers when they came […]
Dolmades
Dolmades (plural of dolma) or Dolmadakia (small dolmades) Dolmades means “stuffed vine leaves”. Small, distinctive in taste and simple, dolmades are a treat made from spring onions, dill, parsley and mint mixed with rice and wrapped in vine leaves. This is the traditional recipe for dolmades as they were made by grandmothers when they came […]
Domatokeftedes
Domatokeftedes means “tomato balls”. Domatokeftdes are made in nearly every household on the islands of the Aegean. In the Cyclades, where meat is only available for holidays, ‘meatballs’ were made from local greens, legumes and horta to produce domatokeftedes, meaning tomato meatballs. In Santorini, where tomatoes are produced in abundance, tomato meatballs have become the […]
