4-5 garlic cloves
1 egg yolk
Some cheese (manouri cheese or feta)
150 ml of olive oil
Mix the garlic, garos and egg yolk in the mortar.
Add cheese and the leeks, after you boil them.
Slowly add the oil until it becomes a fairly thickened mixture.
Meat, intestines and offal of any kind of animal or bird
Blood from the animal
Fresh and dried thyme and corianders
Onion or poppy seeds
Raisins or honey
Chop the meat into small pieces and mince the intestines and offal.
Mix them with the blood.
Add vinegar, grilled cheese, silphium, cumin, thyme, savory,
coriander, browned onion/poppy seeds, raisins/honey and
The pig’s blood
You stir the blood of the freshly killed pig with vinegar so it doesn’t
clot. Then you fry the meat and the fat and pour water in.
As soon as it starts boiling, you mix the four in and slowly start adding
the blood and vinegar.
Continue boiling while pouring water in to maintain it sparse. When it no
longer absorbs water it means that it’s ready.
You cut the heads of the anchovies off , split them in two, remove the
fish bone and clean their stomach.
You then place the filets in a bowl , add salt, minced garlic and then
cover them with a strong vinegar.
Let them rest in a cool place for a few hours. Before serving, drain the
excess vinegar and add oil and minced dill.
Cuttlefish, cleaned and cut into pieces
1 small cup of sweet red wine
Heat olive oil in a pot over medium-high heat.
Add onions and garlic and then add cuttlefish and sauté until it turns
Pour in the wine and add garos and the bay laurel leaves.
Let it simmer until the broth thickens.
Roughly ground barley
Herbs (like glichona~mint)
Ground goat cheese
Stir all the ingredients into one mix.
It is a concoction based on fish offal or
whole small fish (atherina, thin triglia)
or even large ones (mackerels, horse
mackerels). After placing them in a bowl
with plenty of salt and also, in
occasion, oregano, they covered them
and they left them in the sun for two
or three months, stirring them often .
The thick liquid, which was later
strained, was the famous “garos”. It
was diluted with water , wine, vinegar,
or oil. It had a salty and peppery
flavor and that made it have the place
that salt and pepper have in the
2 large onions
2 handfuls of walnuts
1-2 tbsp. garos
250 ml water
250 ml pomegranate juice
3-4 tbsp. sugar
Cut the meat into pieces and fry them in a fair amount of oil.
Take them off and then fry the onions, minced, until they brown.
Add the walnuts and the garos and let them fry for a little while longer.
Throw in 2 big cups of water.
You put the pieces of the pheasant into a pot and boil them until the
meat is ready.
Mix the pomegranate juice, the sugar and the citron juice (lemon or bitter
orange) in a cup.
Skim the meat if needed, add the mixture and let it boil until the sauce
½ kg lamb
1 large onion
150 gr. chickpeas
1-2 tbsp. cinnamon
½ tsp. saffron
250 gr. chestnuts
3-4 tbsp. raisins
1-2 tbsp. honey
Fry the onion, minced, in oil and add the meat, cut into cubes.
Throw in the onions that you have soaked from the night before, the
cinnamon, the saffron and the garos, cover with water and let them boil.
Add the peeled and blanched chestnuts, the raisins, the honey and let it
boil for a little while longer.
3 kg of various fish: large, small fish, shellfish
150 ml of olive oil
2 big onions
Bay laurel, thyme, dill or fennel
3 L of water
1-2 table spoon of krokos (saffron)
Brown the onions and the leeks in a pot.
Throw in some bay laurel, thyme, dill or fennel.
Add the water and the saffron.
When it starts boiling, lower the heat, throw in the fish and let them simmer
for a few minutes.
Then take the fish out carefully and place them on a big plate. Some smaller
fish can be left to boil until they melt and this way the soup thickens.
Cover the bottom of a big bowl with slices of bread, toasted and smeared
Strain the broth into the bowl and add minced parsley on top. Serve the soup