- "Rantista" (lentils cooked with finely grained dough and vinegar)
- Stuffed vine, cabbage leaves or courgette flowers
- Liver finely chopped and cooked with spices known as 'lambrianos"
For the dough:
Place in a bowl of dough materials, from solid to liquid and knead to make soft dough (not too tight). Cut it into small balls which roll then pressing to make pita bread round.
Place the filling of your choice on one side of the circle without stretching it to reach the edges. Then fold the pita bread and press the edges of the dough to close and pinch the dough in the chamber to make sure that they will not leave the filling while it's fried.
Throw them in the pan in hot oil to cook. We turn to brown and just pull them out by placing them on absorbent paper.
The fresh pouches sprinkle with honey and cinnamon.
2. Yellow cookies
Knead very well all the ingredients, starting with solids and slowly add the liquid.
Shape cookies by sticks and unite to make a circle the size of a dish of coffee. Place them in towels and wait for the dough to raise. Once baked in puff built oven.
Since cook waiting to cool. Should be put back in oven to get the nut form, except that the oven has a built-off. The fire of the coal will cook the yellow cookies for several hours.
To understand that it is ready, we put one of them near our ear and press it. If the sound meets the feel of soft broken nut, then the yellow cookies are ready. When cooled, put in large cans and close immediately to preserve them for some time.
Gourmet Traditional Products
- "Poungia" (cheese pie made from kopanisti cheese and honey)
- Preserved fruits (quince, fig, bitter orange, bergamot orange)
- Various local cheeses such as "ladotyri", "myzithra", "chlori"
- A type of yoghurt called "xyalina"
- Yellow bread rolls "kitrinokouloura" with 'chlori'
- cheese and saffron and pies known as 'lambropittes"
- and the exceptional "honey of Astypalea" smelling thyme and amazing taste