sunny-side-up eggs, louza, goat cheese cream, shredded potatoes

avga me patates

akrokolion

Seftalia is a Cypriot dish made from ground meat, usually a mix of pork and lamb suet, seasoned with spices and shaped into small meatballs. These meatballs are often combined with flavors like garlic, onion, and cinnamon, giving them a rich and savory profile, and they can be served with a soffrito sauce for added depth. Here's how to make it at home.

seftalia

farro risotto, delicata squash, Cretan graviera, kohlrabi, sunchoke chips

sitari

dips

Greek French toast, kataifi crumble, pear and cranberry spoon sweet, maple whipped cream

tsoureki

lamb meatballs, roasted tomatoes and onions, peppers, crumbled feta, grilled sourdough

keftedes

braised beef cheeks, sourdough, kasseri cheese, kohlrabi slaw, pear mostarda, salata

sandouits

boat-shaped dough, leeks, spinach, Metsovone, sunny side up egg

peinirli

sesame encrusted, spice roasted baby carrots, Greek honey

feta

smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, shallot toursi, carob bread

solomo

fried olive oil pancakes, mint, merenda, kalathaki cheese, thyme honey, cinnamon, walnuts

kalimera

tomato, feta, foraged mushroom scramble, homemade sourdough

strapatsada

coconut milk rice pudding, chia seeds, dried figs, pistachio granola

rizogalo

anthotyro cheese, roasted wild mushrooms, herbs

tost

Greek yogurt, honey, sour cherry spoon sweet, candied walnuts

yiaourti me meli

octopus souvlaki, lentil salad, Florina pepper, skordo aioli

xtapodi

braised beef cheeks, manouri bechamel, matsata Folegandrou

pastitsio

PDO Metsovo cow, goat and sheep milk, semi-hard, smoked

metsovone

lemon potatoes, herbed panko crust, oregano béarnaise

patates

orange phyllo cake, syrup, manouri ice cream

portokalopita

braised lamb shank, ripe tomatoes, orzo, mizithra

giouvetsi

manouri ice cream, halva ice cream and mastiha-lemon sorbet

ice cream & sorbet trio

cured albacore tuna, sesame, dandelions, savoro sauce

lakerda

Peel the potatoes and shred them using a grater or food processor. Rinse the shredded potatoes under cold water to remove excess starch, then pat them dry with a clean kitchen towel.

Prepare the Shredded Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded potatoes and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until they are golden and crispy. Remove from the skillet and set aside.

Cook the Potatoes

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced louza and cook until crispy, about 3-4 minutes. Remove from the skillet and set aside.

Cook the Louza

In the same skillet, crack the eggs carefully and cook them sunny-side-up for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Fry the Eggs

In a small bowl, mix the goat cheese with cream until smooth and creamy. Add a pinch of salt if needed.

Make Goat Cheese Cream

On a plate, layer the crispy shredded potatoes, topped with the crispy louza. Place the sunny-side-up eggs on top, and finish with a dollop of goat cheese cream. Season with additional black pepper if desired.

Assemble the Dish

large eggs

louza (cured pork)

goat cheese

cream

potatoes

olive oil

salt

black pepper

In a large bowl, combine the minced garlic, black pepper, olive oil, salt, rosemary, and lemon juice. Add the Evritania lamb and coat it well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Lamb

Preheat the Oven

Place the marinated lamb in a roasting pan and transfer it to the preheated oven. Roast for about 1 hour or until the lamb reaches your desired doneness, basting occasionally with the pan juices.

Cook the Lamb

Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing. Serve warm.

Rest and Serve

Evritania lamb

Garlic cloves, minced

Black pepper, freshly ground

Olive oil

Salt

Fresh rosemary, chopped

Lemon juice

ground pork and lamb suet meatballs, sofrito sauce, mastelo

In a large bowl, combine ground pork, lamb suet, chopped onion, minced garlic, parsley, salt, black pepper, and cinnamon. Mix well until all ingredients are evenly incorporated.

Prepare the Meatballs

Shape the mixture into small meatballs, about the size of a golf ball. Set aside on a plate.

Form the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until browned on all sides and cooked through.

Cook the Meatballs

Pour the soffrito sauce over the meatballs in the skillet. Reduce the heat to low and simmer for an additional 5-10 minutes, allowing the flavors to meld together.

Add the Sofrito Sauce

Remove from heat and serve hot, garnished with crumbled mastelo cheese on top.

Serve

ground pork

lamb suet

onion, finely chopped

garlic, minced

fresh parsley, chopped

cinnamon

soffrito sauce

mastelo cheese, crumbled

Preheat the oven to 400°F (200°C). Slice the delicata squash in half, remove the seeds, and cut into half-moons. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.

Prepare the Delicata Squash

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and garlic, sauté until translucent. Add farro and stir for 2-3 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until the farro is creamy and cooked through, about 25-30 minutes. Season with salt and pepper to taste.

Cook the Farro Risotto

Using a mandoline or sharp knife, slice the kohlrabi and sunchokes thinly. Heat the remaining olive oil in a skillet over medium heat and fry the slices until golden and crispy, about 3-5 minutes. Drain on paper towels.

Prepare the Kohlrabi and Sunchoke Chips

Once the farro is cooked, stir in roasted delicata squash and grated Cretan graviera cheese until well combined. Adjust seasoning if needed.

Combine Ingredients

Plate the farro risotto topped with sunchoke chips and garnish with fresh parsley. Enjoy your sitari!

Farro

Vegetable broth

Delicata squash

Cretan graviera cheese

Kohlrabi

Sunchokes (Jerusalem artichokes)

Shallots

Garlic

Black pepper

Fresh parsley

Grate the cucumber and drain it well to remove excess moisture.

Prepare the Cucumber

In a bowl, combine Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix until well combined.

Mix Ingredients

Cover and refrigerate for at least 30 minutes before serving.

Chill

In a pot, combine yellow split peas, chopped onion, garlic, olive oil, salt, and water. Bring to a boil, then reduce to a simmer for about 30-40 minutes until peas are soft.

Cook Split Peas

Once cooked, blend the mixture until smooth. Stir in lemon juice and adjust seasoning with salt and pepper.

Blend

Serve warm or at room temperature, drizzled with olive oil.

In a food processor, combine feta cheese, roasted red peppers, olive oil, lemon juice, minced garlic, salt, and pepper.

Transfer to a bowl and chill in the refrigerator for at least 30 minutes before serving.

Slice the sourdough bread into pieces for serving.

Slice Bread

Greek yogurt

Cucumber, grated and drained

Garlic, minced

Dill, chopped

Pepper

Yellow split peas

Onion, chopped

Water

Feta cheese, crumbled

Roasted red peppers, chopped

Sourdough bread

In a chilled bowl, whip heavy cream until soft peaks form. Gradually add maple syrup and continue to whip until stiff peaks form.

Whip the Cream

Heavy cream

Maple syrup

In a large bowl, combine the ground lamb, breadcrumbs, parsley, mint, garlic, chopped onion, egg, cumin, salt, and black pepper. Mix until well combined.

Prepare the Keftedes

Shape the mixture into small meatballs, about 1.5 inches in diameter. Set aside.

Preheat your oven to 200°C (400°F). On a baking sheet, toss the halved tomatoes, sliced bell peppers, and onion wedges with olive oil, salt, and pepper. Roast in the oven for about 20 minutes or until tender.

Roast the Vegetables

In a skillet over medium heat, add a little olive oil. Once hot, add the keftedes and cook for about 5-7 minutes on each side, or until golden brown and cooked through.

Cook the Keftedes

While the keftedes are cooking, grill the sourdough slices until they are crispy and golden.

Grill the Sourdough

On a serving platter, arrange the roasted vegetables, top with crumbled feta, and serve the keftedes alongside the grilled sourdough.

Ground lamb

Breadcrumbs

Fresh parsley, chopped

Fresh mint, chopped

Onion, finely chopped

Cumin

Tomatoes, halved

Bell peppers, sliced

Red onion, cut into wedges

Sourdough bread, sliced

Season the beef cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until browned. Remove and set aside.

Braised Beef Cheeks

In the same pot, add diced onion and minced garlic, sauté until translucent. Add thyme, then return the beef cheeks to the pot.

Sauté Vegetables

Pour in the beef broth and bring to a simmer. Cover and cook on low heat for about 3 hours or until the meat is tender.

Braise the Beef

Shred kohlrabi and carrot using a grater. In a bowl, mix with apple cider vinegar, salt, and pepper. Set aside to marinate.

Prepare Kohlrabi Slaw

Once the beef is tender, shred it with a fork. Toast the sourdough slices. Layer shredded beef, kasseri cheese, kohlrabi slaw, and pear mostarda between two slices of sourdough.

Assemble the Sandwich

Serve the sandwiches with a side of mixed greens and enjoy!

Beef cheeks

Kasseri cheese

Carrot

Apple cider vinegar

Pear mostarda

Mixed greens (salata)

Beef broth

Garlic cloves

Onion

Thyme sprigs

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.

Prepare the Dough

In a skillet over medium heat, sauté the chopped leeks until soft, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and stir in the grated Metsovone cheese. Season with salt and pepper to taste.

Prepare the Filling

Fill each dough boat with the spinach and cheese mixture. Create a small indentation in the center of each filling and crack an egg into the indentation. Place on a baking sheet lined with parchment paper.

Assemble the Peinirli

Bake in the preheated oven for about 15-20 minutes, or until the dough is golden and the egg whites are set but the yolks are still runny.

Avga Me Patates

Akrokolion

Seftalia

Sitari

Dips

Tsoureki

Keftedes

Sandouits

Peinirli

Feta

Solomo

Kalimera

Strapatsada

Rizogalo

Tost

Yiaourti Me Meli

Xtapodi

Pastitsio

Metsovone

Patates

Portokalopita

Giouvetsi

Ice Cream & Sorbet Trio

Lakerda