33 C
Thessaloniki

Sotiris Evangelou

Anchovies with tomatoes in the oven by Sotiris Evangelou

“A dish, original “meze” which encloses the whole Greek summer in it. Unique taste, that enables throwing fresh bread in its delicious sauce and eating it. Easy, quick and of great taste.” Servings: 4 Preparation time: 15′ Cooking time:10′ Ingredients 1 kilo anchovies 1 medium dry onion in slices 2 peeled tomatoes, chopped and deseeded

Stuffed Kalamari by Sotiris Evangelou

“A unique local inspiration for a rich and hearty dish. An original summer “meze” that will accompany ouzo, tsipouro or a white wine. It is one of the most beloved summer dishes and a great version of the unique Greek gemista (stuffed).” Servings:4-6 Preparation Time: 30′ Cooking Time: 30′ INGREDIENTS 1,5 kilos fresh kalamari 1

Magiritsa (Easter stew) from Thessaloniki by Sotiris Evangelou

“The absolute, traditional dish of Resurrection Night, but also a beloved dish for late sleepers in the soup restaurants of the town! The thick stew with the finely chopped livers, the rich greens and the velvety egg lemon sauce, is a Greek dish, of unique inspiration and taste.” Servings: 6-8 Preparation Time: 1:30′ Waiting Time:

Aubergines in the oven with tomato and onion by Sotiris Evangelou

“Summer is not acceptable in Greece without aubergines. The spicy taste of this unique vegetable, that can be a main course, accompanied by feta cheese or a starter “meze” for the summer table with fish food or meat.” Servings: 4 Preparation Time: 1:15′ Cooking Time: 25′ Ingredients 4 aubergines 150ml extra virgin olive oil 2

Soutzoukakia from Smyrna (Traditional Meatballs) by Sotiris Evangelou

“Spicy and tasteful is the absolute dish, that comes from Smyrna, Minor Asia, and has Greek and eastern roots. We accompany it with a velvety mashed potatoes puree and its delicious red sauce. The unique aromas from the garlic, the cumin and the cinnamon make it even more tasteful and seductive enough to taste it’s

Traditional Tsoureki (Easter bread) by Sotiris Evangelou

“The fine butter and the good kneading give a unique taste to the absolute Easter bread. The aromas from the mastic, the machete and the hey, that come out in every bite and support its rich tasteful character.” Pieces: 4 Preparation Time: 45′ Waiting Time: 3:30-4:00 Cooking Time: 45′ Ingredients 1 kilo flour American type

Semolina Halva by Sotiris Evangelou

“This sweet that comes from the East, needs patience and it is made with oil, semolina and sugar or syrup for a richer taste. Adding raisins, almonds and lemon zest it takes a unique taste. Ideal for a Greek meal finishing.” Servings: 6-8 Preparation Time: 10′ Cooking Time: 15′ Ingredients For the syrup 4 cups

Greens pie with chard, spinach, nettle, chervil and hartwort

“The most characteristic Greek specialty, made in every part of Greece with filo pastry and stuffed with any filling there is available. The rich greens, picked from the ground, mixed with onions and leek, will give a special sweetness, in a dish that can be eaten any time of the day, as a side dish