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Try
the traditional recipes of Sifnos that we have chosen for you!
 Chick Pea Soup
Mastelo
Chick Pea Croquettes
Baked Macaroons
Honey Pie
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INGREDIENTS
1 kilo of chick peas - 1 soup spoonful of cooking soda -
¾
of a kilo of onions cut finely -
¾ of a water glass of olive oil - salt - pepper - water - lemon
(when serving)
PREPARATION
The night before, put the chick peas into water. In the morning
add the soda and leave them soak for another half hour. Leach
them out (3-4 times). Put them in the skepastaria (special
ceramic chick pea soup utensil) and add the finely cut onion,
the olive oil, the salt and pepper and the water. The water that
you’ll add must be enough so that when you cant the skepastaria
it reaches the edge of the utensil and at the same time it must
cover the chick peas. Certain people make a kind of paste with
flour and water and they seal the utensil with it by applying it
between the skepastaria and its cover! Cover the skepastaria
with its cover and put it in the wood oven and leave the chick
pea soup to be cooked for about 6 hours!
ADVICE
The water that we use in Sifnos for the preparation of the chick
pea soup is rain water that we save in out basins. You can cook
the chick pea soup with bottled water, and you can also stew it
in the electric oven for 6 hours at 150 degrees but
unfortunately you won’t get the taste of the authentic chick pea
soup.
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INGREDIENTS
5-6
kilos of mutton or kid cut in portions - red wine - much dill
cut finely - suet (optionally) - salt - pepper - vine-twigs -
tinfoil or oil paper (according to where you are going to cook
it).
PREPARATION
Wash out the meat with red wine. Put salt and pepper on it and
powder all the portions with dill. Put on the bottom of the
mastelo (special ceramic utensil for this specific dish without
a cover) the vine-twigs crosswise forming a grid. Put the pieces
of meat over the wine-twigs. Optionally, you can cover the
pieces of meat with suet at the end of the process. Spray the
food with
1 ½ - 2
wine glasses of red wine (if it is clear, you can use the wine
that we used to wash off the meat). Cover the utensil with
tinfoil and use a fork or a knife to make small holes on it. Put
it in the wood oven for
4 ½
to
5
hours!
ADVICE
If you want to cook the food in an electric oven, make it cook
for an hour at 200 degrees and then continue cooking it at 100
degrees. If you are going to use an electric oven cover the food
with oil paper instead of tinfoil and do not open any holes on
it! Many people put under the wine-twigs potatoes powdered with
salt and pepper cut exactly the way you cut the potatoes to make
roast meat!
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INGREDIENTS
½
kilo of chick peas - 4 boiled potatoes of medium size - 4 onions
of medium size cut finely - grated mint - a little grated
marjoram - parsley cut finely - salt - pepper - frying oil.
PREPARATION
The night before, put the chick peas in water. In the morning
put the cooking soda and leave them soak for half an hour. Leach
out the chick peas (3-4 times). Put all the ingredients in the
electric food mixer (not in a blender)! If the mixture is
watery, add some flour and work the mixture to incorporate the
flour in it. Make small round balls, cover them with flour and
fry them.
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INGREDIENTS
4
cups of almond kernel roughly crushed - 1 cup of sugar - vanilla
flavor -
½
of a cup hardtack - 3 albumens - a bit of rosewater - caster
sugar.
PREPARATION
Mix the almonds with the sugar and add the albumens, the vanilla
flavor and the hardtack. Work the mixture until it becomes one
mass and make little pear-shaped pieces. Put them in a large
baking pan at the bottom of which, you must first put oil paper
and bake them for 15 - 20 minutes at 180 degrees. When they
start cooling, we pour the rosewater on them and we powder them
with some caster sugar.
ADVICE
The almond kernel must not be in the form of powder but roughly
crushed like frumenty!
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INGREDIENTS
1.100
grams of saltless myzithra (skim milk cheese) or cream cheese
from Sifnos - 1 glass of sugar - 6 eggs -
¾
of a glass honey - cinnamon for powdering - butter and flour for
the baking pan
PREPARATION
Work in the electric food mixer the myzithra or the cream cheese
with the sugar, the eggs and the honey. Then pour the mixture
into the baking pan, after having buttered it and powdered it
with the flour. Bake the pie in a preheated oven at 200 Celsius
degrees for about 50’. The moment you take it out of the oven
powder it with cinnamon and cut it in pieces.
NOTE
The honey pie is a traditional Easter sweet of Sifnos, however
during the last few years one can also find it during the summer
in various patisseries of the island.
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