We present you some of the most popular traditional recipes of Milos.
For the mixture:
- ½ kg of flour
- 1 ½ cup of lukewarm water
- 2 spoonfuls of olive oil
- The juice of half a lemon
For the filling:
- Dry Melian cheese
- 1 big dry grated onion
- Frying oil
Put the salt into a pan, make a pile and in the middle make room for the oil, the lemon juice and the salt (to be added).
Start moulding the dough till it becomes soft and of a uniform shape. As soon as the yeast “rests”, make a thin pastry-sheet and cut it into small round pieces using a glass. On each piece add a spoonful of the mixture and then close it in the shape of a half-moon, marking it all around using the edge of a fork. Then, warm up the oil in the frying-pan and let them simmer in low temperature.
Paste of a round white pumpkin (a small one)
The quantities of the rest of the ingredients depend on how much paste we get from the round white pumpkin (meaning depending on how many glasses of paste we have).
For each glass of pumpkin paste we need:
1 1 glass of sugar
2 1 glass of honey
3 4 cinnamon sticks
4 3 vanillas
5 1 kg or even more (if we want) of hot almonds which are cut in halves.
Peel the pumpkin, remove its external peel and its seeds. Cut the kernel into pieces, scrape it in the scraper and squeeze its paste very well.
Put all the ingredients together into a pot and then add the sugar separately and let everything boil in low temperature stirring all the time until the pumpkin paste gets “blisters”. Turn the heat down and let the sweet thicken, stirring all the time. When the mixture is able to stand on a dessertspoon then, you will be sure it is ready. Once it cools down, put it into a jar.
Alternative Recipe for “Glyko-Koufeto” Koufeto- Pastry
1kg of white pumpkin (peeled off)
½ kg of sugar
½ (glass) of honey
1 cup of whitened almonds, cut into half
½ cup of water
The juice of one lemon
Cut the pumpkin into thin slices, just like the French fries and let it into a lime-water for 5 minutes. Then, rinse it off very well and strain it.
Put the water, the sugar and the honey into a pot. When the mixture starts boiling, add the pumpkin and let it boil in high temperature until the syrup thickens, skimming it off as many times as needed.
Add the almonds which you have cut in half, and add the lemon juice. Let the syrup thicken. When the sweet gets cold, put it into a jar.
½ kilo of lasagna or tagliatelles, a bit of salt and oil
For the garlic sauce:
3 medium sized potatoes
1 cup of olive oil
2 spoonfuls of vinegar or lemon juice
1 cup of milk
2 cloves of garlic, a bit of salt, pepper
For the red sauce:
4 medium sized tomatoes which are ripe and grated
2 spoonfuls of sun-dried tomato paste
Salt, pepper, mint (if we wish), a bit of cinnamon, 2 bay leaves
Boil the lasagnas into plenty of salty water and add some oil so that they do not stick together. At the same time, in another pot, boil the potatoes. Once they get cold, peel them off and mash them adding the garlic; put the paste into the pot and let it boil adding the milk, the vinegar and the oil. Add also the salt and pepper and turn the heat off. In a pot add some oil, burn the paste for a few minutes and then mix all the ingredients together. Serve the lasagnas with the garlic sauce. On top, add the sauce. The different tastes of these 2 sauces turns a simple dish into an exquisite one. Dredge with Melian oil-cheese.
- Half of a water-melon (approximately 5-6 kilos)
- 2-3 spoonfuls of olive oil, sesame, cinnamon, honey (approximately 200ml)
- Flour, 2 spoonfuls of sugar
Cut the water-melon into small pieces and peel of the seeds. Put it into a strainer and squeeze with the hands so as to get rid of the liquids as much as possible, but be careful not to smash it. Let the water melon drain out in the strainer for about 1 hour. Then, shape it adding 2 spoonfuls of olive oil and 6-7 spoonfuls of flour. Add the sugar and most of the honey. (These are relative quantities, mind the oil & flour quantities. First you should add them slowly and carefully so that you don’t add too much). Ideally, the mixture should not be very thick and in no case should it be watery. Then, put the mixture into a small baking pan you have already oiled. (Attention: the mixture should not be over 2-2,5 centimeters in height. Cover it with sesame and bake it for around 40-40 minutes. Once it is baked and it is still hot, pour the rest of the honey on and let it absorb it.
8-9 pastry-sheets (3 glasses of flour, 1 glass of water, 1 spoonful of vinegar, 1 glass of oil and salt) or alternatively use ready-made pastry-sheets you have already bought .
- 2 kg of Melian pumpkin
- 6 eggs
- 1 kg of grated Melian cheese or feta cheese
- 1 small glass of milk
- 2-3 spoonfuls of goat butter
- Salt, pepper
In a pan squeeze the pumpkin and let it get strained and . Then shape the pastry-sheets unless if you use the ready-made ones. Scramble the eggs and mix the pumpkin paste with the cheese into a pan and add some salt and pepper. Butter the baking pan and put 2-3 pastry-sheets in, so that 15 centimeters fall out of the baking pan. Then spread half of the filling and then put again 2-3 pastry-sheets in, next spread the rest of the filling on top and keep a tiny quantity for the ending. Turn the pastry-sheets inside using a kitchen-brush and put 2-3 pastry-sheets somehow crumpled. On top, add the rest of the filling, the milk and some butter. Bake it for around one hour at 150C.
- 1,5 kg of sliced pork shoulder-blade
- 2 sliced onions
- 4 cloves of fresh garlic, finely chopped
- 200gr of Melian paste
- 2 big tomatoes, grated in the grater
- 200gr of honey
- 200gr of olive oil
- 3 spoonfuls of pork fat (if you wish)
- ½ cup of vinegar
- 1 tea cup of red wine
- 1 small spoonful of nutmeg
- 2 small spoonfuls of black pepper
- 1 small spoonful of red pepper (if you wish)
- 2 small spoonfuls of thyme
- 1 kg of potatoes sliced as quinces
In a pan put the pork and the potatoes and add all the rest of the ingredients, mixing very well until the meat gets nicely marinated. Let the meat in the piquant sauce for 2-3 hours and then put it into a baking pan adding water so that the meat is half-covered, and bake it for 2,5 hours at 200 C.