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HALVAS
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(Semolina and Almond Cake)
Ingredients
The traditional golden formula for halva is counting 1, 2, 3, 4.
What this means is:
1 cup olive oil
2 cups coarse semolina
3 cups of sugar
4 cups of water.
Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead
of olive oil they may use sunflower seed oil.
You will also need:
100 gr. blanched almonds
2 tablespoons of cinnamon for sprinkling on top
Serves 8
o Put the oil in a large saucepan on a medium heat and when it is almost
smoking hot gradually add the semolina, stirring continuously until it
turns light brown.
o Reduce the heat, add the almonds and brown together, stirring - it is a
matter of taste how brown you will let it get.
o In the meantime, dilute 2 cups of sugar in the water and boil for 3-4
minutes.
o Withdraw the semolina from the heat, and add the hot syrup while stirring.
o Return to a gentle heat and keep stirring until the mixture looks smooth.
o When almost all the moisture has been absorbed add the remaining sugar.
o Cover the halva with a clean tea towel and let it stand for 10 minutes to
absorb moisture.
o Empty it into a fluted mould or a cake tin, and when cold unmould onto a
platter and dust all over with cinnamon.
HALVAS
------
(Semolina and Almond Cake)
Ingredients
The traditional golden formula for halva is counting 1, 2, 3, 4.
What this means is:
1 cup olive oil
2 cups coarse semolina
3 cups of sugar
4 cups of water.
Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead
of olive oil they may use sunflower seed oil.
You will also need:
100 gr. blanched almonds
2 tablespoons of cinnamon for sprinkling on top
Serves 8
o Put the oil in a large saucepan on a medium heat and when it is almost
smoking hot gradually add the semolina, stirring continuously until it
turns light brown.
o Reduce the heat, add the almonds and brown together, stirring - it is a
matter of taste how brown you will let it get.
o In the meantime, dilute 2 cups of sugar in the water and boil for 3-4
minutes.
o Withdraw the semolina from the heat, and add the hot syrup while stirring.
o Return to a gentle heat and keep stirring until the mixture looks smooth.
o When almost all the moisture has been absorbed add the remaining sugar.
o Cover the halva with a clean tea towel and let it stand for 10 minutes to
absorb moisture.
o Empty it into a fluted mould or a cake tin, and when cold unmould onto a
platter and dust all over with cinnamon.
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STRAPATSADA
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(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
STRAPATSADA
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(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
DOLMADES
(VEGGIE)
This is someone's aunt's recipe. They find it heavenly:
3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. olive oil
Juice of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, choppped
1 tsp. dried mint (optional)
salt and pepper to taste
Thoroughly rince rice and drain well. Mix the rice and all the above
ingredients in a bowl. If you are using fresh grape leaves blanch
in boiling water for a minute. Stuff and cook. You could use torn
grape leaves or slices of tomato to line the bottom of the pan so
that the bottom layer of stuffed grape leaves won't scorch.