The students of our school wrote traditional recipes of Eressos and invite you to try them.
Lamb furiast
We take the lamb's skaruffa and after washing it and draining it from slow, we fill it with the filling.
In the filling we put half a kilo of minced meat, the liver of the lamb cut into small pieces, we fry it with three medium onions and then we pour the rest of the ingredients, namely the rice (1 kg of yellow rice), raisins (200g), pine nuts (100g), a little cinnamon and pieces of orange peel. Add water and after they come to a boil we extinguish the fire. Then we put the filling in the lamb and close it with a thread.
Then we put it in the hull, placing it on a skara to run the juices and fat of the meat. Finally, cover it with dough that we have made so that the oven does not burn it, put it in an oven lit with wood and roll it out the next day.
That's all and your bon appétit.
Caramel with milk of Eressos (Traditional Easter sweet)
Ingredients: 5 kg of milk per 1 kg of sugar.
Execution:
We put the milk and sugar together on the fire and stir continuously for two and a half to three hours until it thickens, thickens. Put it in a baking pan and when it cools down, cut it into pieces and serve it. This recipe requires a lot of patience and perseverance, because it may seem easy but it has a long process until it is done.
Bon appétit.
Despina Savvelou
A similar version of the recipe of caramel with milk Eressos
Ingredients: 2 milk concretes, 3 kg of sugar.
Execution:
Pour the milk into the tava, then pour the sugar and mix the mixture until it becomes thick. When it thickens, take the tava from the heat and with a ladle pour the caramel milk into a baking pan and let it cool. Then we cut it and in each piece we place a dried carnation (whoever wants to put). Wrap each piece with cellophane and refrigerate.
Sweet quince
Summer is over and we are well into autumn. This season grandmothers and moms make traditional sweets such as quince. It is a recipe of our country that is special.
First of all, wash the quinces and cut them into very small pieces. In addition, we put the appropriate sugar in the quince and boil them all together until the syrup thickens. Finally put it in jars and serve it with the spoon
Marios Mognier
Loukoumia with molasses (boil)Ingredients for molasses:
1 cup cut dried figs
2 cups of water
Execution:
We put the figs with the water to rise from the night before. The next day we strain the figs, take the juice and put it to boil for 2 hours on the fire until it thickens.
Materials for donuts:
1 kg of wheat flour
1 glass of molasses
1 glass of orange juice
1 grated walnut
1 and a half glass of oil
Execution:
Put the oil, the molasses and the orange juice in the mug, add the herbs (walnut) and finally the flour. Knead them all together and make wide laces, where we cut them into lozenges and add from a peeled almond. Put them in the pan and bake for 20 minutes at 180 degrees. When you take them out of the oven, as they are hot, pour them over with molasses.