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Kastoria

gastronomy

Pumpkin pie salty with cheese

Materially (for 11 leaves)

  • 1 kilo flour
  • ½ of glass olive oil
  •  
    little salt
  • water as long as it takes for the filling
  • 1 mediocre pumpkin
  • 1½ of glass rice
  • 750 gr. slice rubbed
  • 4 eggs struck
  • 1 glass olive oil
  • salt for the greasing of leaves
  • 2 spoonfuls butter melted
  • 2 spoonfuls oil 

Implementation (for the leaf):

In basin we knead the flour with the salt and the oil adding as long as water takes until takes shape a soft uniform dough. We leave the dough "to stand" for 1 hour. Then we separate it in 11 small balls and we open it with factitious in floured surface in very thin leaves. For the filling: We rub the pumpkin,  we salt it also drain it well leave it liquids. In basin  we mix it with the slice, the eggs, the rice that we have shed it with the oil. We lay in baking pan five leaves shedding with oil. We stretch out the filling and we cover it with the next two leaves shedding with oil. Repeat this process other three times. We engrave with a knife light the last leaf in square pieces and cook the pie in 200 oC for 40-45 minutes. At the end, as soon as it begins to take colour the pie, we lower little the fire.

Apple pie

  • 2½ glasses flour that it inflates itself
  • 250 gr. butter
  • 1 glass of sugar
  • 4 eggs
  • 2 vanilla
  • 2 apples cleaned and cutted
  • ¾ of  glass milk or juice orange
  • cinnamon dust
  • clove dust
  • grapes 
  •  walnut crumb

Implementation

We prepare the round baking pan where we will throw our mix, as follows: Spread the baking pan with two spoonfuls butter, thow over it 3 spoonfuls sugar, we throw the cinnamon and clove. Then we set the apple and in their voids we place the grapes and walnuts. From above we get empty the dough. In order to we make the dough we strike well the butter with the sugar adding the eggs, vanilla, the milk or the juice and finally the flour. We knead until takes shape a soft uniform dough. Then we get empty the dough in the materials that already we have laid in the baking pan and above cook in the oven at the 170 oC degrees for roughly 45 minutes. As soon as we remove the apple pie from oven, we leave it get colg little also turn it upside down carefully in a big plate little bigger than the baking pan.  Last we sprinkle the apples if we want with little honey.

Pilaff of Sinopi

  • 2 glasses rice
  • 2½ glasses broth of meat
  • 8 spoonfuls butter
  • 2 spoonfuls almonds without peel
  • 1 spoonful penauts Aiginis
  • ½  glass of pea
  • 1 breast of chicken
  • salt
  • pepper
  • Some safran (crocus)

Implementation

In mpol we put the rice and 2 spoonfuls salt. We add tepid water until are covered the rice and leave it in the water until it gets cold. Then we rinse and drain the rice. In saucepan we melt the butter and we throw the rice, we mix also  leave it  roast for 10 minutes. In a little glass we put up to the middle water we throw the safran and leave it 30 minutes "to stand".

Then we throw the safran and broth of meat in the rice. In between in a small casserole we boil the pea and the breast of hen cut in small pieces. Hardly boil the pea with the small pieces of hen, we throw it in the rice, we close the lid of saucepan and we leave them boil until are absorbed the liquids. In a small casserole we throw  the almonds and the peanuts with a little of butter for 3 minutes, and after that we add in the rice and serve.

Pork with quinces

  • 1 kilo pork in portions
  • 1 kilo quinces
  • 3-4 tomatoes pulped
  • ½ glass oil
  • ½ glass of sugar
  • 1 nutmeg rubbed
  • salt
  • pepper

Implementation

We throw in the oil the meat until get red from all the sides. We add 1 glass water, the nutmeg, the salt and the pepper and we leave them to boil until get soft. In the middle of time that it boils we supplement with the juice of tomato. We clean the quinces,  we cut it in slices and we throw it  in the saucepan with the meat. We add the sugar and little water if it needs and we continue boil it until get soft and the quinces.

Grivadi round pan

  • 1 fish grivadi
  • 2 peppers greens
  • 2 tomatoes
  • 1 handful parsley
  • 3 cloves garlic
  • 1 glass rusk rubbed
  • little red pepper
  • salt
  • ¼ of glass vinegar
  • 1 glass oil


Implementation

We clean, we wash and salt the fish. We throw some oil in a baking pan, we throw the rusk, the parsley cutted in small pieces and the garlic. We throw some flour over the fish and we place it in the baking pan adding around the tomatoes and the peppers. Then wi throw  over the fish a few rusk and some red pepper. We strike the oil with the vinegar and shedding it  over the fish adding and little water. We cook the grivadi in 180 oC for 1 roughly hour.