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Greek Cooking in Thassos

Greek cooking just for you and the ones you love.

Ater some time of dissusion and persuasion(and trust me it took quite a while for that!) many of the wonderful Thassos recipes are revealed to you.

We'll start this "cooking session" with some traditional greek meals and then(coming soon) i'll show you how to cook some of the most loved traditional greek sweets in Thassos.

Traditional Meat Stew
Ingredients:
*1/2 kilo veal
*1 kilo oninons
*4 potatoes
*1 big quince
*1 big apple
*7-8 grains pepper
*2 dafni(bay)leaves
*1 1/2 cup olive oil
*1 1/2 glass red wine
*1 half full teaspoon sugar
*salt and pepper
You will need a pressure cooker.

Now time to turn the ingredients into a greek cooking wonder.

Place half of the olive oil into low fire to burn and put the meat in a pan and turn it to all sides using a wooden spoon. It's important not to use a fork so that the gravy remains in the meat.

Then add the pepper and the sugar. After the meat has taken a nice colour add the dafni leaves and as salt needed and then "turn it off" by adding the wine.

Next add the onions, the quince, the apple and the potatoes cut in four. close the pressure cooker and let them get ready in an average temperature for about an hour.

Coming up next is an unknown recipe even to lots of Greeks since it is a very Thassos special. Things are getting a little more exciting and challenging.
Let's see how you will cope with this thassos greek cooking recipe.

Piperolahana(Πιπερολάχανα)
This unique recipe comes from the village of Prinos
Ingredients:
*2 big dry onions
*2 1/2 tea cups beans medium sized
*2 1/2 cups olive oil
*4 kilos of savoy cabbage(crabia/κραμπιά)
*a little white cabbage(optionally)
*1 kilo big green peppers
*a few chilly peppers

For the brine:
*2 1/2 kilos water
*1 kilo salt
*1 tea cup vinegar

You will need 2 casseroles a washbawl and an eartehware jar that fits around 5 kilos.

Preparation of the vegetables:
Wash the savoy cabbage and the white cabbage really well and then cut them in a little bit biger size if you were making a lettuce salad. Place them in a dry and shadowy place for 2 or 3 days until they dry.

When they are ready put the savoy cabbage and the peppers in layers inside the earthware jar. Finish the layers until you've used all the ingredients. Afterwards it's time for the brine. Put the water in a big washbawl and slowly add the salt so it disssolves.

Just to make sure that our brine is ready we can add a raw egg. If it flows in the washbowl then it's ready. Then add the vinegar and empty the washbawl in the earthware jar with the other ingeredients. Leave it there for about 7 days.

Now time for the meal. In a casserole boil the beans just with water. In another casserole fry the onions. Then take from the earhware jar some vegetables around 3 plates deep and after you wash them a little put them in the casserole and go on the procedure stirring them all the time.

When they are dry enough throw 4 glasses of boiling water and ket them boil well. When they are tender enough we add the beans with their gravy and leave there for about half an hour so that they can boil and stay mixed with the rest of the meal.
Attention. We don't put any salt in this meal.

Enjoy your other masterpiece of greek cooking.

But this is just the beginning in Thassos traditional cooking.

There are a lot more greek recipes here for you.

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