Tiropita is a pie made of dough or traditional filo, and with a filling usually made with feta, cheese and egg. A very popular fast food, it is often eaten on the fly. The cheese filling gives it a salty taste, often accented by a piquant flavor from a variety of spices, like pepper. It […]
In Euboea, the locals always accompany their lunch or dinner with a special kind of tiropita called tiropitari. It is a traditional fried cheese pie of incredible taste, with a filling of feta and anthotiro. Every restaurant or tavern in the area includes it on its menu, crunchy outside and fluffy dish inside.
Tirosalata is one of the most popular appetizers and delicious side dishes for grilled meats! It is easily made for enjoyment as a meze with wine or ouzo. We break down feta cheese with a fork and add olive oil, pepper and garlic, making a quick snack to spread on bread or paximadi. The main […]
This is a fresh cheese from sheep, goat, or mixed milk, and is unsalted and creamy, with a sour taste, and should be consumed while it is fresh. It is mainly used as a filling in sweet and savory pies, while it is the basis for the production of kopanisti.
Its name derives from the fact that it matures in an animal-skin bag (frequently goat-skin), whereby the animal skins are turned inside-out so that their pelts are in contact with the cheese. Touloumisio or touloumotiri cheese is made from a mixture of sheep and goat milk and is repeatedly doused with milk as it matures. […]
Its name derives from the fact that it matures in an animal-skin bag (frequently goat-skin), whereby the animal skins are turned inside-out so that their pelts are in contact with the cheese. Touloumotiri or touloumisio cheese is made from a mixture of sheep and goat milk and is repeatedly doused with milk as it matures. […]
A basic pasta of the Greek cuisine, trahana is one of the oldest foods in the Eastern Mediterranean, having nourished countless generations. A tiny, raw grain product that comes in numerous varieties across, it has developed into a smart way to conserve milk. Trahana is made with flour, semolina, and milk or yogurt, and has […]
“Tsalafouti” has been registered in the list of Protected Designation of Origin (PDO) products and has been recognized as spread cheese, based on the decision of the Greek Ministry of Agriculture. It is made from sheep’s and goat’s milk and has only 10% fat. Tsalafouti is prepared during the last weeks of summer. It has […]
Tsigarides or Sisira When holidaying in Syros, Andros, or Tinos, one has the opportunity to try local products of exceptional quality and special local recipes that offer unique moments of gastronomic pleasure! Don’t forget to try the unique pork appetizer, sisira. This is a Christmas snack, made from pork fat. A portion of the pork is […]
Tsikoudia or Raki Tsikoudia is a translucent, strong alcoholic beverage produced and consumed largely in Crete. Each November people throughout the island gather around a boiler or “kazani” as they call it, and engage not only in the distillation pomace, but also produce distillates of wisdom, the famous Cretan mantinades (soulful serenades) following the footsteps […]
Tsiladia or Ziladia, Pihti Tsiladia is an exquisite dish known since antiquity that was especially beloved in Byzantine times. Pihti or ziladia, as it is called in Crete (due to its Venetian origin), or ziladia, as it is called in the region of Thessaly or gelatine in Cyprus, is a dish made with the meat from […]
Staka and stakovoutiro are produced from tsipa. The raw material for stakovoutiro, tsipa is the crust produced by a boiled mix of sheep and goat milk when it is left uncovered for a number of hours, as is village-style sheep yoghurt. The milk tsipa, or crust, is similar, but perhaps thicker and does not turn […]