Saffron
Saffron or Krokos Greek Red Saffron – Greece’s natural gold Saffron is one of the most beloved and precious spices of ancient culture because of its aroma, color, and pharmaceutical and aphrodisiac properties. It is used in numerous ways – in medicines, confections, cooking, cheese-making, distilling, even in painting. In popular medicine, it is used […]
Saganaki
Saganaki is the name for dishes fried in a utensil of that name. Actually, saganaki is a small pan with two handles for use in cooking with gas. The saganaki dish is an appetizer within the Greek cuisine. We can prepare saganaki with a variety of cheeses, the most common being kefalotiri, feta, graviera and […]
Salado
The name “salado” comes from Spain and means “cured, salted meat”. The Corfiot salado is a traditional local salami made with top-quality pork and beef, using lots of pepper, garlic, sea salt, herbs and aromatic plants. It is hung and smoked with aromatic plants found on Corfu. It is an excellent dish and spicy meze […]
Salatouri
Salatouri is a meze characteristic of Paros and Naxos islands, and an enjoyable appetizer found in the Cycladic islands in general. It is a salad of boiled fillet of skate sprinkled with olive oil along with chopped parsley, onion, dill, pepper, lemon zest and salt and pepper. Served on a platter, it goes well with […]
Saliaria of Kozani
Saliaria is a traditional sweet from the town of Kozani served mainly at engagement parties, weddings and other celebrations. It gets its name from its shape, which resembles a snail. Remarkably fluffy, it is stuffed with walnuts and cinnamon, coated in syrup and sprinkled with powdered sugar. Some recipes for making saliaria use flour while […]
Saltsisi
The strong, garlicky salami is called saltsisi on the island of Tinos. It is a local sausage consumed like salami and made from pork meat flavored with garlic, spice, fennel seed, pepper and red wine. It is stuffed in natural viscera and then hung out to dry in the air for at least 15 days. […]
Samali
Samali is a sweet from Syria with a long history and has long brightened the lives of the peoples of Anatolia and the Mediterranean basin. Travelers brought the sweet to Izmir on the western coast of modern Turkey and then to Istanbul. This took place during the era of Ottoman rule which exceeded 400 years […]
San Michali Cheese
San Mihali is the only Greek PDO cheese produced exclusively in Syros from cow’s milk. Although it is believed that it is a cheese with a long history, it was actually created only in the early 1970s, by the cheese-maker of the local Cooperative, who was in fact from Mykonos. Its name comes from a […]
Saragli
A traditional siropiasta dessert which is easy to prepare, and a variation of wrapped baklava. Initially consisting of honey, water, fruit and dry nuts boiled in oil, but over time layers of dough and other kinds of dry nuts were added to the recipe. It is made in several variants regarding both its form and […]
Sarikopita
Found mainly in central Crete, sarikopitakia are similar to fried tiropita. They are made using crispy, handmade sheets of pastry and stuffed with sour mizithra. They can be served as-is or topped with honey. Their name comes from their shape, which resembles a turban or sariki. Feta cheese can also be used instead of mizithra, […]
Sausage
Sausage is made from ground pork or beef with spices in cylindrical shape. Most sausages are wrapped in an edible membrane in order to keep their shape. In olden times, sausages were made during the Christmas period. On Christmas Eve or day, swine were slaughtered and stripped of their meat, which was then cooked for […]
Savore
Savore or savoro is a sauce made with olive oil, vinegar, garlic, flour and rosemary. Invented at a time when refrigeration did not exist, it enabled housewives to preserve fish for roughly one week. Savore sauce is used to season and preserve fish fried the previous day. In its traditional mode, vinegar rather than wine […]
