Trikala city is famous for its exquisite gastronomy! The www.thetravelbook.gr suggests us 5 tantalizing traditional recipes from the region! Enjoy them!

Halva Farsalon

Ingredients

• 1 cup niseste
• 1 ½ cups of sugar
• 2 ½ cups of water
• ½ cup olive oil

Preparation

Mix niseste with water in a bowl. Boil oil and sugar in a deep saucepan in medium heat, constantly stirring with a wooden spatula or spoon until the sugar melts and until we get a dark blonde candy. We low the heat and pour at once the whole mixture of niseste into the candy. We stir quickly and very carefully for about 5 minutes until the mixture thickens. When the halva comes off from the walls of the pot, it's ready. We move it in a small ovenproof dish or pan and we let it cool (not in the refrigerator) for about 1 hour. Serve the dessert cut into pieces, with lots of roasted and caramelized almonds, or sprinkled with powedered sugar.

Onion cheese pie

Ingredients

• 6 pieces of filo
• 1 kg onions
• ½ kg feta cheese
• 4 eggs
• 1 cup of milk
• Some olive oil

Preparation

Chop the onions and leave them in a colander for 1 hour. Mix feta cheese in pieces, eggs, milk, some olive oil and the onions in a bowl. Pour some olive oil in a baking dish, spread the three rustic filos (after pouring olive oil on them), lay the filling and cover it with the other three oiled filos. Carve the pie, pour milk and oil on it and bake it for 50 'at 180 ° C in a preheated oven.

Goat with macaroni

Ingredients

• 1 kg. goat cut in large pieces
• 1 tablespoon olive oil
• 2 medium onions chopped
• 2 leeks (just the white part), sliced
• 4 crushed tomatoes
• 6 cloves of garlic
• 1 tablespoon of tomato paste
• 1 teaspoon of sugar
• 1 cup of white wine
• 25 g. flour
• Salt and freshly ground pepper
• 1 cinnamon stick
• 4 whole cloves
• 1 cup white vinegar

For the macaroni

• 1 package of thick spaghetti
• 1 tablespoons of butter or margarine

Preparation

Two hours before you start cooking, sprinkle the goat with vinegar and put it in the fridge. Leave for one hour and rinse well. Add salt and pepper and return it to the refrigerator for about half an hour. Place the flour into a large dish and put the meat pieces inside. Heat the olive oil in a large saucepan and sauté the pieces of meat until brown on all sides. Remove from the pan and in the same oil, add the onion, the leek and the fresh onion and saute for 2 minutes over medium heat. Add the fresh tomato and the garlic and lower the heat. Put cinnamon and cloves in the pot and let them cook for about 10 minutes. Add the tomato paste and sugar and put the meat in the pan. Add the pepper and the wine and cook over low heat for 1 hour or until the meat is tender. Boil the spaghetti in plenty of salted water. Boil according to instructions and strain the spaghetti. Meanwhile, melt the butter or the margarine in a large pan and slowly add the pasta. Saute them, stirring frequently until they get some color. Serve them with the meat and plenty of sauce.

“Zimaroula” pie with yellow pumpkin

Ingredients

• 250 g. grated pumpkin
• ½ kg all purpose flour
• ½ lt. fresh milk
• 1 package of fresh yeast
• ½ kg. crumbled feta cheese
• 3 eggs
• 1 cup olive oil
• Butter
• Salt and pepper

Preparation

Dissolve the yeast in some warm milk. Put the remaining milk in a pan, add the dissolved yeast and mix. Add the pumpkin with the eggs, the flour and the crumbled feta cheese. Mix all the ingredients well until you get a homogeneous mixture. Brush a baking dish with butter, pour the olive oil and the mixture. Cover the pan and let the batter for about 30 minutes, so that it doubles its volume. Bake the pie in preheated oven at 180 ° C for about an hour, until golden.

Spinach salad

Ingredients

• 1 kg. cleaned spinach
• 1 bunch of dill, chopped
• 200 g. galotyri cheese
• 15 olives (preferably throubes)
• For the sauce
• ¾ cup olive oil
• The juice of one lemon
• 1 tsp. vinegar
• 1 tsp. sweet mustard
• Salt and pepper

Preparation

Thick cut the spinach with your hands and place it in salad bowl. Add the onions, the dill and the olives. Beat the ingredients of the sauce in the blender and mix it well with the vegetables. Place galotyri cheese on top, sprinkled with pepper and a drop of olive oil and decorate the salad with olives.

Via www.thetravelbook.gr

Photo credits: www.thetravelbook.gr

From: Anthi Sasmatzoglou

back